Glazed Fruit Topped Cake Recipe

Brush away any loose crumbs on a cake before decorating.

Glazed fruit topped cake recipe.

Because fruitcakes are often prepared months in advance a glaze is necessary to lock in moisture and guarantee a flavorful cake. If you re topping your cake with additional pieces of fruit apply the glaze after arranging the fruit. The glaze also gives your cake an eye catching sheen. We call it tortenguss in german.

The glaze serves two purposes. Preserve the look of your freshly baked dessert with a simple glaze. Dissolve the cornstarch in the remaining juice. Dissolve 1 teaspoon instant coffee granules or crystals in the hot water.

And we can find it on any supermarket shelf in the baking section. The fruit topping is good for about a week so it can be prepared ahead of time. When you see all the wonderful german fruit cake recipes you might wonder how to make the shiny glaze that is on top of the fruit. For a softer thin glaze to finish fruit topped cakes use simple syrup.

Clear doesn t mean flavorless you can add a few drops of extract or liqueur to sweeten the glaze. Conveniently in a package. Before the glaze hardens sprinkle with chopped toasted pecans or other nuts or decorations. 7 using basting brush brush the glaze over the fruit making sure that any gaps are also filled.

This glaze works well for fruit in a tart pie fruit pizza cheesecake or regular cake to give it that glossy professional look. The glaze will pick up the flavor and slight color of the fruit. This makes enough glaze for an 8 or 9 round fruit tart or for 8 12 mini tarts. Cool the cake or pastries completely before glazing with icing.

For medium glaze 1 1 2 tbsp cornstarch or 3 tbsp ultra gel my favorite consistency. A cheesecake covered with fruit is as eye catching as it is delicious. This is a basic fruit glaze recipe that can be used as a fruit tart glaze fruit pizza glaze or for cheesecakes. Add to the boiling juice and cook till thick.

Substitute 2 tablespoons lemon juice for part of milk and add 1 teaspoon grated lemon peel. If a cake is particularly delicate put it in the freezer for 20 to 30 minutes before frosting. It prevents the fruit from drying out and gives the cake an appealing sheen. Unsweetened chocolate melted or 2 envelopes premelted unsweetened chocolate.

You can also replace the water in the recipe with a clear or light colored fruit juice. Substitute hot water for milk. Use any type of fruit preserve or jam you like. 8 chill in refrigerator.

In germany we always use a glaze for the fruit cakes. For thick glaze 2 tbsp cornstarch or 4 tbsp ultra gel. Bring the sugar and 1 2 cup juice to a boil. The glaze keeps the fruit fresh so be sure that the top is completely covered.

Before getting started on your glaze first complete your dessert recipe. Keep refrigerated and serve chilled.