Cakes with candied fruits are a classic on the confectionery business. Do you think your clients would welcome the best-known traditional cakes with candied fruits from all over the world? We have made a selection of the most renowned ones on the basis of the gastronomic creations of our clients in the 5 continents. We hope it may also inspire your new creations.
Black Forest Cherry Cake from Germany
This traditional German cake is a classic on international patisserie since it became popular in the second half of the 20th century in the Black Forest, a region in the south of Germany. It is said that the elegant combination of this cake’s colours resembles the ones of traditional female clothes in southwest Germany: brown or black skirt, white blouse and a hat with cherry red pom poms.
This is one of the few cakes whose recipe has remained unaltered for decades.
Basic ingredients. In the dough: 6 XL eggs, 1 cup of sugar, 1 teaspoon of vanilla extract or essence, 4 ounces of sugar-free chocolate for melting, 1 cup of flour. Syrup: 1/4 cup of sugar, 1/3 cup of water, 2 tablespoons of Kirsch. Cake filling: 1 and 1/2 cups of icing sugar, 1/3 cup of butter, 1 XL egg-white, 2 tablespoons of Kirsch. Topping: 2 cups of Amarena cherries, 2 tablespoons of icing sugar, 1 cup of whipped cream, 8 ounces of semisweet chocolate for grating.
Charlotte Russe cake from France
One of the benchmarks of traditional confectionery is the cake created by the charismatic French chef and writer Marie-Antoine Carême. He worked for the tsar Alexander I, then for King George IV of England (the cake takes its name after his wife, Queen Charlotte) and ended up working for the Rothschild family.
It is a frozen cake inspired by the cold winters of the Russian steppe, easily recognisable for the ladyfingers moulding its circumference and delicious fruit filling.
This cake travelled to New York where it became very popular in the thirties of the XXth century for more than three decades. Charlotte Russe cakes were sold in printed paper cups as delicious street snacks with their attractive topping of whipped cream and Marraschino cherries.
Anyway, there are two features that make these cakes with candied fruits very interesting for your business: baking is not needed and you can elaborate them with simple ladyfingers acting as a mould and layers.
Basic ingredients. Base and mould: Ladyfingers. Cream: 250 ml of cream for whitting (35% fat), 3 sheets of gelatine, 6 separated yolks and egg-whites, 2 cups of whole milk, 1/2 teaspoon of salt, 2 cups of buttercream, 2 tablespoons of icing sugar, 2 tablespoons of vanilla. Fruit filling: 1 jar of quality raspberry or cherry jam and 3 tablespoons of rum for mixing. Topping: 4 cups of strawberries and Maraschino cherries.
Slagroomtart from Holland
Slagroomtart, the traditional Dutch birthday cake, has gained a position in our ranking of classic cakes with candied fruits from all over the world thanks to its naïve and fresh look. Its secret is said to be in a light and airy pastry, that you get mixing eggs and sugar at a high speed…
Basic ingredients. Dough: 4 eggs, 3/4 cups of flour, 3/4 cups of sugar, corn syrup. Topping: 2 cups of whipped cream, 1/2 cup of icing sugar, candied fruits. For the perimeter: peanuts, 3 tablespoons of water and 3/4 cup of sugar.
Diplomat Torte from Romania
A version of Charlotte Russe is the Diplomat Torte from Romania, one of our favourite cakes with candied fruits for its fresh appearance. It was originally made in this country to welcome relatives who travelled long distances to come back home. It may be elaborated with seasonal or fresh fruit (kiwi, strawberries and banana) or otherwise fruits in syrup (tangerine, kiwi and pitted grapes in syrup, pineapple and glace cherries).
Basic ingredients. Filling: 5 medium eggs, 200 g sugar, 200 ml milk, 500 ml cream for whipping (35% fat), a packet of unflavoured powder gelatin, 80 grams of vanilla sugar. Base, layers and sides: ladyfingers. Topping: fruits in syrup and candied fruits.
Pastiera Napoletana from Italy
The pastiera napoletana is a typical Easter cake from Naples dated in the second half of XVIth century. This cake is made with candied fruit peel (usually candied orange peel) mixed with a filling of ricotta cheese and steam wheat granes. Insiders say that it needs several days of resting to be tasted in its best way. There are two legends about the origin of pastiera napoletana: the religious one says that a nun shared it with the homeless people of Naples in the XVI century; the pagan legend claims that Ceres, goddess of agriculture, grain crops and fertility, and celebrating the spring arrival are in the origin of this tasty cake.
Basic ingredients. Short pastry: 250 g self-rising flour, 125 g butter, 110 g sugar, 2 eggs, zest of half an orange, 1 vanilla pod, icing sugar. Filling: 250 g wheat grains, 300 ml whole milk, 40 g butter, 225 g sugar, 3 egg yolks, 1 vanilla pod, 250 g ricotta cheese, zest of half an orange, cinnamon, orange blossom water, 100 g candied fruits (candied orange peel and others).
Cherries in syrup and Speculaas Cheesecake from Belgium
The original version of cheesecake comes from Belgium. It is made with a base of speculaas, the traditional ginger biscuits from Flandes and Holland. One of the specific characteristics of Belgian cheesecake is its filling soaked with Kriekbeer (a kind of beer with cherries). It is one of the easiest cakes with candied fruits as it does not need baking.
Basic ingredients. Base: 50 g butter, 2 tablespoons cherry jam, 100 g speculaas. Filling and topping: 200 g cherry in syrup, 3 sheets of gelatin, Mascarpone cheese, 100 ml cream for whipping, 80 g icing sugar, flaked almonds, 75 ml Kriekbeer (optional).
Why making cakes with candied fruits of Lazaya…?
The cakes with candied fruits we have shown you can be made in hotels, restaurants, catering business and also artisan or industrial bakeries. They are traditional cakes perfect for matching desserts to a theme (any country cuisine…) in your hotel or restaurant, even start a line of ‘Classic cakes of the world in an industrial bakery’. These cakes with candied fruits are easy to make and can be frozen and consumed all year round.
What do you need to cook this cakes…? Just your knowledge-expertise in bakery and quality ingredients, such as Lazaya’s preserved fruit.
6 reasons to choose our preserved fruit for your cakes
- We can make taylor-made candied fruits (or preserved fruit in general) for our clients.
- Our candied fruits are certified and have passed the most demanding controls in the world.
- The taste of our candied fruits, as well as their colour and texture, are unique and they remain unchanged during cooking.
- Our preserved fruit is first quality because we take control over the entire production process, from tree to table (even we have our own plantations of fruit trees…)
- We export to all the continents, and our clients value the easy way to place their orders of preserved fruit thanks to our catalogue with details that enable them to determine the best pallet load configuration for warehousing and shipping. No messages, no calls.
- We are the third generation in the family business of preserved fruit, and we can advice you better than anyone. Do you need us? We can help you if you contact Lazaya.