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Fruit Pudding Cake

fruit pudding cake

Chocolate Cake Ingredients

  • 3 Whole Eggs
  • 2 Egg Yolks
  • 80 gr granulated sugar
  • 1/2 tsp Emulsifier
  • 50 gr Medium Protein Flour
  • 15 gr cornstarch
  • 15 gr Cocoa Powder
  • 80 gr Melted Butter

Pink Pudding Layer

  • 1 pack of plain jelly
  • 600 ml Liquid Milk
  • 120 gr sugar
  • 1/2 tsp Strawberry Paste
  • 150 ml Liquid Whipping Cream

Fruit Pudding Layer

  • 1 Small Pack of Lychee Jelly (10gr)
  • 100 gr granulated sugar
  • 400 ml Water
  • Mix all ingredients, cook until boiling.
  • Slices of Kiwi Fruit, Strawberry, Orange

How to make

  • 1. Cake: beat eggs, egg yolks, sugar, emulsifier until it floats with thick white streaks, add the flour + cornstarch + cocoa powder mixture with mixer on low speed. Add melted butter, mix with a spatula until smooth. Pour into a baking sheet that has been lined with parchment paper. Oven at 180'C 20-25 minutes until cooked.
  • 2. After the cake is cooked, remove it from the pan, let it cool, then cut it round with a knife using the tarlet mold that will be used. Put the cut cake into the tarlet mold.
  • 3. Pudding pink: mix all ingredients except the liquid whipping cream until it boils. After boiling, add the whipping cream, mix well. Pour over cake until 3/4 full. Chill.
  • 4. After the pudding is set, arrange the fruit pieces on top of the pink pudding, then flush with clear pudding.
  • 5. Store in the refrigerator until cold, the pudding cake is ready to be served.

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