Glazed Fruit Topped Cake Recipe

Conveniently in a package.

Glazed fruit topped cake recipe. If a cake is particularly delicate put it in the freezer for 20 to 30 minutes before frosting. Bring the sugar and 1 2 cup juice to a boil. This glaze works well for fruit in a tart pie fruit pizza cheesecake or regular cake to give it that glossy professional look. This is a basic fruit glaze recipe that can be used as a fruit tart glaze fruit pizza glaze or for cheesecakes.

The glaze also gives your cake an eye catching sheen. Keep refrigerated and serve chilled. A cheesecake covered with fruit is as eye catching as it is delicious. Add to the boiling juice and cook till thick.

This glaze can be used for any dessert topped with fruit including tarts cakes and pies. Before getting started on your glaze first complete your dessert recipe. And we can find it on any supermarket shelf in the baking section. 8 chill in refrigerator.

You can also replace the water in the recipe with a clear or light colored fruit juice. For medium glaze 1 1 2 tbsp cornstarch or 3 tbsp ultra gel my favorite consistency. It prevents the fruit from drying out and gives the cake an appealing sheen. For a softer thin glaze to finish fruit topped cakes use simple syrup.

We call it tortenguss in german. If you re topping your cake with additional pieces of fruit apply the glaze after arranging the fruit. 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. Dissolve the cornstarch in the remaining juice.

The glaze keeps the fruit fresh so be sure that the top is completely covered. Substitute hot water for milk. The fruit topping is good for about a week so it can be prepared ahead of time. Preserve the look of your freshly baked dessert with a simple glaze.

Cool the cake or pastries completely before glazing with icing. For thin glaze 1 tbsp cornstarch or 2 tbsp ultra gel. For thick glaze 2 tbsp cornstarch or 4 tbsp ultra gel. This makes enough glaze for an 8 or 9 round fruit tart or for 8 12 mini tarts.

You can make this glaze with apricot red currant strawberry apple or any flavor you prefer. Substitute 2 tablespoons lemon juice for part of milk and add 1 teaspoon grated lemon peel. Brush away any loose crumbs on a cake before decorating. The glaze will pick up the flavor and slight color of the fruit.

Before the glaze hardens sprinkle with chopped toasted pecans or other nuts or decorations. In germany we always use a glaze for the fruit cakes. Clear doesn t mean flavorless you can add a few drops of extract or liqueur to sweeten the glaze. Use any type of fruit preserve or jam you like.

Because fruitcakes are often prepared months in advance a glaze is necessary to lock in moisture and guarantee a flavorful cake. 7 using basting brush brush the glaze over the fruit making sure that any gaps are also filled.