Glazed Fruit Topped Cake Recipe

For a softer thin glaze to finish fruit topped cakes use simple syrup.

Glazed fruit topped cake recipe. 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. If you re topping your cake with additional pieces of fruit apply the glaze after arranging the fruit. We call it tortenguss in german.

Clear doesn t mean flavorless you can add a few drops of extract or liqueur to sweeten the glaze. And we can find it on any supermarket shelf in the baking section. Preserve the look of your freshly baked dessert with a simple glaze. Keep refrigerated and serve chilled.

Conveniently in a package. Substitute hot water for milk. This glaze can be used for any dessert topped with fruit including tarts cakes and pies. For thick glaze 2 tbsp cornstarch or 4 tbsp ultra gel.

For medium glaze 1 1 2 tbsp cornstarch or 3 tbsp ultra gel my favorite consistency. You can make this glaze with apricot red currant strawberry apple or any flavor you prefer. Bring the sugar and 1 2 cup juice to a boil. For thin glaze 1 tbsp cornstarch or 2 tbsp ultra gel.

Unsweetened chocolate melted or 2 envelopes premelted unsweetened chocolate. Brush away any loose crumbs on a cake before decorating. This is a basic fruit glaze recipe that can be used as a fruit tart glaze fruit pizza glaze or for cheesecakes. Cool the cake or pastries completely before glazing with icing.

A cheesecake covered with fruit is as eye catching as it is delicious. This glaze works well for fruit in a tart pie fruit pizza cheesecake or regular cake to give it that glossy professional look. Before the glaze hardens sprinkle with chopped toasted pecans or other nuts or decorations. 7 using basting brush brush the glaze over the fruit making sure that any gaps are also filled.

8 chill in refrigerator. Dissolve 1 teaspoon instant coffee granules or crystals in the hot water. 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.

If a cake is particularly delicate put it in the freezer for 20 to 30 minutes before frosting. You can also replace the water in the recipe with a clear or light colored fruit juice. Because fruitcakes are often prepared months in advance a glaze is necessary to lock in moisture and guarantee a flavorful cake. The glaze serves two purposes.

The fruit topping is good for about a week so it can be prepared ahead of time. This makes enough glaze for an 8 or 9 round fruit tart or for 8 12 mini tarts. The glaze also gives your cake an eye catching sheen. The glaze will pick up the flavor and slight color of the fruit.

The glaze keeps the fruit fresh so be sure that the top is completely covered. Use any type of fruit preserve or jam you like.