Glazed Fruit Topped Cake Recipe

Bring the sugar and 1 2 cup juice to a boil.

Glazed fruit topped cake recipe. Dissolve 1 teaspoon instant coffee granules or crystals in the hot water. Before getting started on your glaze first complete your dessert recipe. Cool the cake or pastries completely before glazing with icing. Brush away any loose crumbs on a cake before decorating.

The fruit topping is good for about a week so it can be prepared ahead of time. If a cake is particularly delicate put it in the freezer for 20 to 30 minutes before frosting. You can make this glaze with apricot red currant strawberry apple or any flavor you prefer. The glaze also gives your cake an eye catching sheen.

For thick glaze 2 tbsp cornstarch or 4 tbsp ultra gel. For a softer thin glaze to finish fruit topped cakes use simple syrup. For medium glaze 1 1 2 tbsp cornstarch or 3 tbsp ultra gel my favorite consistency. Preserve the look of your freshly baked dessert with a simple glaze.

And we can find it on any supermarket shelf in the baking section. 7 using basting brush brush the glaze over the fruit making sure that any gaps are also filled. Because fruitcakes are often prepared months in advance a glaze is necessary to lock in moisture and guarantee a flavorful cake. This is a basic fruit glaze recipe that can be used as a fruit tart glaze fruit pizza glaze or for cheesecakes.

Before the glaze hardens sprinkle with chopped toasted pecans or other nuts or decorations. This makes enough glaze for an 8 or 9 round fruit tart or for 8 12 mini tarts. The glaze serves two purposes. The glaze keeps the fruit fresh so be sure that the top is completely covered.

8 chill in refrigerator. If you re topping your cake with additional pieces of fruit apply the glaze after arranging the fruit. Clear doesn t mean flavorless you can add a few drops of extract or liqueur to sweeten the glaze. Add to the boiling juice and cook till thick.

This glaze works well for fruit in a tart pie fruit pizza cheesecake or regular cake to give it that glossy professional look. It prevents the fruit from drying out and gives the cake an appealing sheen. This glaze can be used for any dessert topped with fruit including tarts cakes and pies. We call it tortenguss in german.

Substitute hot water for milk. Use any type of fruit preserve or jam you like. The glaze will pick up the flavor and slight color of the fruit. Keep refrigerated and serve chilled.

When you see all the wonderful german fruit cake recipes you might wonder how to make the shiny glaze that is on top of the fruit. Conveniently in a package. You can also replace the water in the recipe with a clear or light colored fruit juice. In germany we always use a glaze for the fruit cakes.

Substitute 2 tablespoons lemon juice for part of milk and add 1 teaspoon grated lemon peel. A cheesecake covered with fruit is as eye catching as it is delicious.