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🍽️ Moist Dried Fruit Cake with Vanilla Sauce

1150 kcal · 30 min · 4 servings

Ingredients

• 100 g dried apricots
• 50 g red candied cherries
• Raisins (150 g each)
• currants (150 g each)
• candied lemon peel (100 g diced each)
• candied orange peel (100 g diced each)
• 100 ml rum
• 70 g flour
• 4 tbsp brown sugar
• 50 g ground hazelnuts
• 50 g butter
• 200 g ground hazelnuts
• 4 eggs
• 250 g sugar
• 200 ml sunflower oil
• 100 ml orange juice
• 300 g flour
• 0.5 tsp cinnamon powder
• 1 pinch clove powder
• 1 packet baking powder
• 250 ml milk
• 250 ml whipping cream
• 1 vanilla pod
• 5 egg yolks
• 100 g sugar

Instructions

1. 1. Dice the apricots and cherries into small cubes.
2. 2. Add the raisins, currants, citron, candied orange peel, and rum to the fruits and mix everything well.
3. 3. Cover the bowl and let the fruit mixture steep for about two hours.
4. 4. Mix flour, sugar, nuts, and butter to create the crumble topping.
5. 5. Whisk the eggs with the sugar in a separate bowl until the mixture is thick and creamy.
6. 6. Stir the oil and juice into the egg mixture.
7. 7. Add the soaked dried fruits to the batter.
8. 8. Combine the ground hazelnuts, flour, spices, and baking powder in a small bowl.
9. 9. Stir the flour mixture into the batter quickly until just combined.
10. 10. Preheat the oven to 200 degrees Celsius.
11. 11. Spread the batter onto a baking sheet lined with parchment paper or into a large baking dish.
12. 12. Distribute the prepared crumble topping evenly over the batter.
13. 13. Bake the cake in the preheated oven for 20 to 25 minutes.
14. 14. Put the milk and cream in a saucepan and add the vanilla pod.
15. 15. Scrape out the seeds from the vanilla pod and add them to the pot as well.
16. 16. Bring the milk and cream mixture to a boil.
17. 17. Whisk the egg yolks with the sugar in a bowl until creamy.
18. 18. Slowly stir the hot milk and cream mixture into the egg yolk cream.
19. 19. Pour the entire mixture back into the saucepan.
20. 20. Heat the sauce over the lowest flame while stirring constantly until it thickens, but do not let it boil again.
21. 21. Strain the vanilla sauce through a fine sieve to remove the vanilla pod and any lumps.
22. 22. Let the sauce cool down briefly.
23. 23. Cut the finished cake into pieces.
24. 24. Place the cake pieces on dessert plates.
25. 25. Serve the cake warm with the vanilla sauce.

Nutrition per serving

• kcal: 1150
• Protein: 14 g · Fett/Fat: 52 g · Carbs: 145 g