Difference between revisions of "Fruit Cake I"
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* [[powdered sugar|confectioner's sugar]] | * [[powdered sugar|confectioner's sugar]] | ||
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# Cream the [[butter]] with the [[granulated sugar|sugar]], add the yolks one by one, mixing continuously, then [[vanilla]], [[flour]] and finally, the whipped [[egg]] whites. [[butter]] a deep pan and fill with slightly less than half of the batter. | # Cream the [[butter]] with the [[granulated sugar|sugar]], add the yolks one by one, mixing continuously, then [[vanilla]], [[flour]] and finally, the whipped [[egg]] whites. [[butter]] a deep pan and fill with slightly less than half of the batter. | ||
Latest revision as of 20:38, 13 July 2012
Description
In Romanian: Prajitura cu fructe I
Ingredients
- 13 oz / 375 g confectioner's sugar
- 13 oz / 375 g butter
- 2 cups pastry flour
- 5 eggs
- 1 teaspoon vanilla
- 1¾ lbs / 750 g seasonal fruits
- butter for greasing the pan
- confectioner's sugar
Procedures
- Cream the butter with the sugar, add the yolks one by one, mixing continuously, then vanilla, flour and finally, the whipped egg whites. butter a deep pan and fill with slightly less than half of the batter.
- Bake at medium heat.
- When almost done, remove from the oven and quickly place a layer of fruit (raspberries or strawberries, sour cherries or apricots).
- Pour the rest of the batter to cover the fruits and bake again.
- When done, invert onto a wooden cutting board, cover with a cloth and let cool.
- Cut into rectangles or squares (not too big).
- Sprinkle confectioner's sugar on top.
