Ingredients
3 cakes (500 g each)
- 250 g butter
- 200 g sugar
- 10 g baking powder
- 100 g wheat flour
- 4 eggs
- 100 g milk or water
- 800 g Kandy candied fruit
- Lauretta orange 50% filling
- Ascanio neutral mirror glaze
- Kandy candied apples
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Preparation
- Cream the butter and sugar together until light and fluffy. Gradually add the eggs, then pour in the milk or water.
- Mix the flour with baking powder. Add the dry ingredients to the wet mixture. Fold in the candied fruit (for example rhubarb, cherries, blackcurrants or gooseberries).
- Spoon the mixture into cake tins.
- Bake for 45 minutes at 170°C.
- Once the cakes have cooled, spread the Lauretta orange 50% filling over the top, then cover with the Ascanio neutral mirror glaze.
- Decorate with candied apples.
