Cacao fruit cake

Cacao fruit cake

Recipe for 5 whole cakes

Fruit cake

Used products: Fruit cake

  • 360 g
  • 360 g
  • 2 piece(s)
    Tahiti vanilla beans
  • 2 g
    cinnamon powder
  • 330 g
  • 300 g
    all-purpose flour
  • 90 g
    hazelnut powder
  • 12 g
    baking powder
  • 60 g
    whole milk
  • 160 g
    sour cream
  • 4,8 g
  • 20 piece(s)
    dried figs
  • 20 piece(s)
    dried apricots

Preparation: Fruit cake

Cream butter, vanilla beans, sugar and cinnamon powder. Add eggs gradually. Add all sieved dry ingredients and liquid. Cut dried fruits into small pieces. Mix the batter. Bake at 180℃ for 30-35 mins each.

  • Mould A: 210g with 40g silicon mould on the top
  • Mould B: 150g


Dark cherry ganache

Used products: Dark cherry ganache

Preparation: Dark cherry ganache

Boil cream,vanilla bean, cherries and corn syrup to 85℃. Sieve the liquid above and pour into chocolates. Emulsify and add rest of ingredients. Cool to 28℃ and pipe into the cacao pod mould.


Amarena cherry syrup

Used products: Amarena cherry syrup

  • 1 piece(s)
    Tahiti vanilla beans
  • 117 g
  • 240 g
  • 10 piece(s)
    amarena cherry
  • 30 g
    amaretto liqueur

Preparation: Amarena cherry syrup

Boil sugar, vanilla beans and water in a pot until sugar melts. Add alcohol. Use at 40℃.