Fruits cake

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Ingredients

    Ingredients

    • Frozen fruits IQF : Morello cherry - 135 g
    • Fruits cake > Etape > produits (previous revision) - 170 g
    • Fruits cake > Etape > produits - 80 g
    • Egg - 240 g
    • Butter - 200 g
    • Sugar - 150 g
    • Sultanas - 100 g
    • Ginger - 20 g
    • Flour - 300 g
    • Rum - 25 g
    • Baking powder - 6g

    Soak all fruit in rum 3 hours before.

    Sieve flour and baking powder.

    Elaborate an emulsion with butter, sugar and eggs. Incorporate flour and by hand the soaked fruit.

    Reserve to cool 3 hours before moulding and baking.

    cover your mould with melted fat and sprinkle with flour.

    Baking session : 10 mn at 200 °C

    30 mn at 170 °C

    30 mn at 150 °C

    Check the baking process with a knife

    In this step

    IQF_griottesdenoyautées-RVB-150dpi-697X697
    Frozen whole fruit and pieces IQF

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