Fruitcake Tart – Sesame of Flavors

A sponge cake base, soaked in orange juice, topped with vanilla pastry cream, and decorated with various fruits.

INGREDIENTS

Sponge cake

4 egg whites

1 pinch of salt

100g of sugar

4 egg yolks

2 tablespoons of oil

1 tsp vanilla extract

50g of ground almonds

100g of flour

To soak the cake

250ml of orange juice

Trim

300g of vanilla pastry cream (link here) http://sesamedessaveurs.over-blog.com/2015/04/creme-patissiere.html)

Decor

100 to 150g of washed, drained and hulled strawberries

1 peeled orange

1 small peeled and sliced peach

1 peeled and sliced kiwi

STEPS

1/ Whisk the egg whites until stiff peaks form and gradually add the sugar while continuing to whisk. Using a wooden spatula, gently fold in the egg yolks mixed with the oil, then the almond flour and the all-purpose flour; mix carefully without overworking the batter, so as not to deflate the egg whites. Pour the batter into a 24cm (9.5-inch) tart tin and bake the cake for approximately 20 minutes at 180°C (350°F). Turn the cake out onto a wire rack and let it cool.

2/ Place the cake on a plate and soak it with orange juice.

3/ Fill a piping bag fitted with a fluted nozzle with cream and decorate the cake with pastry cream.

4/ Arrange the fruit harmoniously on the cream.

Tip of the day:

If you want to give the fruit a glossy finish, you can brush it with glaze, jam, or fruit jelly, but only do so a few moments before serving the tart. Fruit that comes into contact with a sugary product absorbs the sugar and releases its natural moisture.