Ring Mold With Glace Fruit Recipe
Ring Mold With Glace Fruit is very yummy. The yogurt and sugar cane syrup combination gives the Ring Mold With Glace Fruit a mouth watering taste.
Summary
Ingredients
| Golden Raisins | 2 Ounce | |
| Grand marnier | 1/2 Cup (16 tbs) | |
| Butter | 3 Ounce | |
| Eggs | 2 Small | |
| 1 pot natural flavor yogurt | ||
| Milk | 1/4 Cup (16 tbs) | |
| 1/2 cup cane sugar syrup | ||
| Active dry yeast | 1 1/2 Teaspoon | |
| All purpose flour | 5 Ounce | |
| Fruit | 7 Ounce, mixed | |
| Butter, for greasing | ||
| Confectioner’s sugar | 6 Ounce | |
| Orange juice | 1/2 Cup (16 tbs) | |
Directions
Rinse the raisins (sultanas) under plenty of cold running water.
Pat dry on kitchen paper.
Add half of the Grand Marnier.
Coarsely chop 6 oz (175 g/6 oz) of the glace fruit.
Melt the butter in a bowl for 1 minute on HIGH.
Whisk the eggs in a bowl and add the yogurt, milk, cane sugar syrup and melted butter.
Sift the yeast and flour over the mixture and stir well.
Add the raisins (sultanas) and chopped glace fruit.
Grease the base and sides of a 10 inch (25 cm) ring mold (mould) and pour in the mixture.
Smooth the surface.
Microwave, uncovered, on HIGH for 10 minutes.
When the cake begins to shrink from the sides of the mold (mould), remove from the oven and leave to stand for 5 minutes.
Mix 2 oz (50 g/2 oz) of confectioners' (icing) sugar with 1/4 cup (4 tablespoons) of the orange juice and 2 (1) tablespoons of Grand Marnier.
Pour over the cake and leave to cool.
When the cake has cooled completely, turn out on to a platter.
Mix the remaining confectioners' (icing) sugar with the remaining grand marnier and orange juice into a thick runny paste.
Pour over the ring mold (mould) and spread equally over top and sides with a metal spatula.
Cut the remaining glace fruits into decorative shapes and place on the frosting (icing) before it hardens.
Pat dry on kitchen paper.
Add half of the Grand Marnier.
Coarsely chop 6 oz (175 g/6 oz) of the glace fruit.
Melt the butter in a bowl for 1 minute on HIGH.
Whisk the eggs in a bowl and add the yogurt, milk, cane sugar syrup and melted butter.
Sift the yeast and flour over the mixture and stir well.
Add the raisins (sultanas) and chopped glace fruit.
Grease the base and sides of a 10 inch (25 cm) ring mold (mould) and pour in the mixture.
Smooth the surface.
Microwave, uncovered, on HIGH for 10 minutes.
When the cake begins to shrink from the sides of the mold (mould), remove from the oven and leave to stand for 5 minutes.
Mix 2 oz (50 g/2 oz) of confectioners' (icing) sugar with 1/4 cup (4 tablespoons) of the orange juice and 2 (1) tablespoons of Grand Marnier.
Pour over the cake and leave to cool.
When the cake has cooled completely, turn out on to a platter.
Mix the remaining confectioners' (icing) sugar with the remaining grand marnier and orange juice into a thick runny paste.
Pour over the ring mold (mould) and spread equally over top and sides with a metal spatula.
Cut the remaining glace fruits into decorative shapes and place on the frosting (icing) before it hardens.
Chef
