Make fruit cake with protein residues
Time
Preparation time: 20 min.
Cooking or baking time: 60 min.
Rest period: 30 min.
Total preparation time: 1 hr. 50 min.
I have some recipes on this subject, how to process remnants of protein or egg white meaningful, already set here on TheFruitAndFlowerBasket. Look here:
//www.thefruitandflowerbasket.com/eiweiss-reste-verwerten-und-dazu-passende-rezepte-a54516/ Since I do not always want to do the same, I'm still testing and fiddling for suitable recipes, where you calm the yolk can reduce and the result still tastes great.
Here is a very good recipe for the production of fruit cake: I have so far made it with frozen cherries, blackcurrants and plums. Apricots are certainly also very good for this recipe, but I have not done so yet.
Also, the egg whites that I used for this cake were frozen. I collect these for this purpose in small plastic jars with lids, where about 3-4 egg whites fit in depending on egg size. I let it thaw in the can only and as soon as the frozen protein crystals can be crushed, I process them already to ice cream. Then the snow also works well with this protein.
The finished cake is then very bright. But has that certain something. Is just different, but delicious!
Oh, and who likes it really sweet, just honey or sugar amount must increase slightly. If you only use non-stick or universal flour with flour, so do not mix, it's certainly not a problem either. I made the cake as described, so mixed.
ingredients
- 3 egg whites
- 100 g of granulated sugar
- 3 eggs (protein isolated)
- 50 g of honey
- 125 g wheat flour handy
- 125 g wheat universal flour
- 1 teaspoon Baking powder
- 2 Msp. Salt
- 125 g of water
- 125 g sunflower oil
- Possibly. real vanilla powder
- Possibly. Lemon peel
- about 300g frozen fruits or fresh fruits (cherries, plums, apricots?)
preparation
- The 6 egg whites are beaten stiff with 100 g granulated sugar.
- The oven can already turn up to 170 degrees top and bottom heat, because soon the cake mass is already finished again.
- The yolks are stirred foamy with the honey.
- I mix water and oil together in a jar.
- Flour is mixed well with baking powder, salt and lemon powder and vanilla and sieved.
- In the yolk honey mass now comes the water-oil mixture and the flour mixture alternately added.
- From the end, the egg whites are carefully put under.
- A baking dish with the size of about 20 x 30 cm and about 5 cm in height is streaked with oil and floured.
- Distribute the dough in the form.
- Now you put the dough z. With cherries.
- Place the cake on the bottom rail in the preheated oven and bake for about 60 minutes.
- When the cake is finished baking, no dough should stick to the needle when sampling. It can also be recognized by the fact that the cake is already beginning to come loose from the edge.
- If the cake needs a few more minutes, and the cake has already reached enough color, I turn the oven back to 160 degrees and bake for another 10 minutes. In general, it works but with the 60 minutes at 170 degrees.
- Circulating air I do not use in this very high cake, because otherwise the cake gets outside quickly but color, but inside it is still too raw.
- When the cake has cooled, I cut it into larger and smaller pieces, then there is the right size for everyone.
- Dust sugar on it and ready.
I wish you good luck!
