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Egg dough

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Ingredients for 1 servings:

  • 3 m.-sized eggs, weighing approx. 180 g
  • 180 g sugar
  • 180 g butter or margarine, room temperature
  • 180 g flour
  • 1 tbsp fat, for the mold
  • 3 tbsp breadcrumbs, for the mold
  • 1 gr. can/n fruit, as desired or fresh e.g. strawberries
  • 1 bag of cake glaze

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

fine fruit cake for topping

For this cake base, weigh three eggs with their shells (mine used 180g) and use the same amount of flour, sugar, and butter. It’s a light sponge cake. Beat the eggs and sugar until fluffy. I used 150g of sugar. Stir in the softened butter and finally the sifted flour. Brush and grease a fruit cake tin and sprinkle with grated bread or almonds. Carefully pour the batter into the tin and bake in a preheated oven at 180°C for about 25-30 minutes. Once cooled, top with your favorite fruit and cover with glaze.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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