Well this recipe can’t get easier!
I tried last week the recipe posted on Al Wadi Al Akhdar Website and it turned excellent! So I went and did another batch yesterday.
I also tried the homemade marzipan recipe at home!I got it from a baking recipe book I’ve bought a couple of years ago.
It was super easy and delicious.
I’ll post how I’ll cover the cake with marzipan and icing soon, as I can’t do it now. I’ve to wait 4 weeks!!!
Every Christmas my mother prepares what she calls the “Christmas Cake”, as she always used to narrate; it’s an English cake that’s been there for hundreds of years. Prepared weeks ahead and served for guests during the season.
I checked a couple of books and recipe websites maybe I find the secrets of this cake, and here what I found:
o This fruitcake recipe is over 100 years old.
o It’s a rich, dark and a moist fruit cake.
o It requires 2 days to make.
o It requires 3 weeks to ripen; where the cake is moistened with orange juice or rum for almost 3 to 4 weeks. *the rum helps preserve it and ripen it.
o It’s usually decorated with marzipan (almond base) and a thick sugary frosting.
o It’s usually prepared by end of November, but some even prepare it in October.
As interesting as it can be, I found a good recipe on one of the Lebanese Brands “Recipe Section” that I’ll be trying out this year >> Dark Fruit Cake!
I found the picture on BBC Good Foods website, you can check their recipe via this link >> Make & Mature Christmas Cake.
Will let you know how it goes 😉
When we were kids, my mom used to prepare layered Charlotte Cake with jello and cream. As time passed by I started searching for varied recipes of Charlotte Cake as I loved “Ladyfingers” including fruits, cheese, cream etc. and so I reached the best, easiest and most delicious Charlotte cake recipe with fruits.
Preparation mode: No Bake Cake
Preparation time: 20 Minutes
Number of people: 15 people
• 850 can Fruit Salad (Chopped Fruits in Juice)
• 400g (4 packets) Ladyfingers
• 250 ml Pineapple Juice
• 1 Sheet Gelatin
• 1 tsp cognac
• 1 L Whipping Cream (liquid)
• 3/4 cup Sugar
• 1 tsp Vanilla
1- The cream: Add the whipping cream, sugar and vanilla in a mixer and mix until a fluffy cream is formed. Fridge.
2- Drain the fruits from the juice.
3- Take the fruit juice and add to it the pineapple juice in a separate bowel with a teaspoon of cognac
4- Add the gelatine sheet in cold water for few minutes, then microwave until the gelatine melts.
5- Add the gelatine to the juice and mix to homogenize
6- Use a cheesecake pan to prepare the Charlotte Cake
7- Dip the ladyfingers in the juice and stack one after the other on the sides of the pan, then fill in the bottom.
Ie. All the ladyfingers used in the cake are dipped in juice.
8- The add 3 layer of ladyfingers > cream > fruits; until the tip of the sides
9- Fridge for 30 minutes.
10- To prepare the topping: mix ¼ cup jello with 2 tablespoons of strawberry jam and add on the top.
11- Decorate to taste with cream.
12- Fridge for few hours then remove the sides of the cheesecake pan and serve cold.
Personal tips: Add 1 sheet of gelatine to the dipping juice as it will keep the cake together.
This recipe appeared in the book “Recette De Vie”, which was launched to 2014 to support women and children charities.