Duet cake
2020-08-13 / test@t
Pierre Herme's fruit cake
Delicious Christmas cupcake with juicy cherries from the famous pastry chef Pierre Herme.
Ingredients
- flour 150 g
- dark rum 125 g
- butter (room temperature) 100 g
- chicken eggs 2 pcs.
- sugar 75 g
- candied melon 65 g
- canned cherries in syrup 50 g
- light raisins 50 g
- dried currants (can be replaced with dried cherries) 40 g
- dried cherries 35 g
- dry 35 g
- apricot jam 2 tbsp.
- baking powder 1/4 tsp
- almond petals 2 tbsp
STEP-BY-STEP COOKING RECIPE
Step 1
Cut dried fruits into equal cubes (no more than 1 cm), set aside. Put the raisins, dried cherries, currants in a small bowl and add half of the rum, set aside.
Step 2
Whisk butter and sugar in a deep form until fluffy and whitened (2 minutes). Then add eggs, one at a time. Separately mix and sift flour with baking powder and then add to the dough, knead until smooth.
Step 3
Squeeze the berries from the rum, add to the rest of the dried fruits and add to the dough, mix thoroughly.
Step 4
Remove the cake and leave to cool for 10 minutes. Then transfer to a prepared sheet of parchment paper and pour over the remaining rum. Heat the apricot jam, rub it through a sieve (if it is not homogeneous) and brush it with a brush over the entire cake, including the sides and bottom. Spread the remaining cherries in syrup and almond petals on top, you can also garnish with dried fruits. Wrap in several layers of cling film and store in a cool, dark place for at least three days. Brush with apricot jam before serving.
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