Feb 8, 2009
Russian fruit cake - refreshing
This cake is simple to make, really refreshing, excellent to make ahead. I have been craving tart cherries like crazy lately. 10 years ago, I have craved dried apricots, and sometime later I got a baby girl... I think now, with snow melting away, I just felt like eating something which reminds me of warmer days!
Russian fruit cake
For the base:
4 egg whites
150 g sugar
100 g ground walnuts
1 tablespoon flour
1 tsp baking powder
Preheat oven to 360 F. Mix egg whites with sugar, then add flour with baking powder, and walnuts, and combine well. Transfer into a spring form pan (8inch) with base aligned with parchment paper. Bake for about 15-20 minutes. Cool, and transfer onto a cake plate; return the spring form ring around it.
For the filling:
500 ml heavy whipping cream
1 packet whipping cream stabilizer
1 packet/ 7g vanilla sugar
Powdered sugar to taste
250 g red tart cherries, fresh or frozen
250 g pineapple cut chopped up into small pieces, fresh or canned
Some whipped cream to decorate
Mix whipped cream with vanilla sugar, and powdered sugar, fold in cherries. Spread over cake base with spring form ring around it, then top with pineapple chunks. Chill well for few hours in a refrigerator, or about 30 minutes in a freezer. Decorate with whipped cream, and enjoy!
Credits: I have adapted this recipe, and adjusted it to my liking from "Kuhinjica"(Little kitchen), a Serbian cooking magazine.