If for once you want to change from traditional sweets, try the soft cake with dehydrated fruit, it will be a nice surprise
The fresh fruit it is always excellent for making a cake. But have you ever thought of a different solution? There soft cake with dehydrated fruit it is an inviting and very delicate alternative to bring a special dessert to the table.
Whole dehydrated fruit it maintains the same nutritional value as the fresh one, only the water disappears. In addition, being concentrated, it contains almost 4 times more of vitamins and minerals compared to fresh fruit. Almost every 100 grams of product 360 calorie, but it does not contain added sugar, fat and is low in sodium. In addition, dehydrated fruits are particularly rich in fiber, potassium and research has shown that they are effective in reducing the risk of cancer, preventing heart disease, strengthening and protecting bones.
In our soft cake we used apricots, figs and dates. But you can indulge yourself and put whatever you want inside it. The mix between the custard which is the heart of this dessert and the dehydrated fruit will be spectacular.
Soft cake with dehydrated fruit, recipe and conservation
Soft cake with dehydrated fruit can last up to three days under the classic glass bell, but better inside an airtight container
Ingredients:
250 g of flour 0
60 g of starch
1 egg + 6 yolks
120 g of butter
120 g of honey
100 g of granulated sugar
5 dl of milk
1 teaspoon of baking powder
1 sachet of vanillin
300 g of dehydrated fruit
1.5 dl of aromatic white wine
powdered sugar
cinnamon powder
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Preparation:
In a saucepan, whip the egg yolks together with sugar, the vanillin, a teaspoon of cinnamon and the starch. Then add by pouring the warm milk, stirring constantly with a hand whisk and let the cream thicken over low heat.
Dice the dehydrated fruit, put it on a plate and sprinkle with the white wine. Then melt the butter and honeyand low heat in a pan always mixing with a whisk. Add to this compound also dried fruit with wine, then sifted flour with yeast and finally beaten egg with a pinch of salt.
Line one 22 cm diameter pan with a wet and already wrung sheet of baking paper. Pour all the mixture and cook in a preheated oven for 40 minutes at 170 °. Let the cake cool, turn it out of the mold and sprinkle it with icing sugar. You can possibly decorate it with other pieces of dehydrated fruit.
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