Fruitcake is a combination of rich, creamy flavours and fresh, sweet fruit, with just the right combination of flavours and textures to satisfy your senses and perceptions.

Delicious and tasty, fruitcake is not only easy to make but also nutritious.

It is one of our favourite snacks, and we will teach you how to make it today.

Fruits suitable for fruit cakes

1. bright colours: green snake fruit, red raisin, dragon fruit, red hairy flesh, orange, lemon, kiwi, mango, poppy peach, yellow peach, carrion, green cherry, banana, pineapple, avocado, green child balsam pear, cantaloupe, loquat, etc.

2. Dark colours: red snake fruit, dragon fruit, rambutan shell, strawberry, red wood balsam pear, red cherry, watermelon, fig, plum, black brown.

3. Embellished: pistachios, almonds, walnuts, dried fruit pieces.

Note: Cutting the fruit is also quite important, whether the cut shape looks good, whether the fruit placement is in place, whether the colour looks good.

They are directly related to the key to the success of fruit cake making.

Fruit Cake Preparation

Creamy fruit chiffon cake

Ingredients: 5 eggs

70g sugar

2g cream of tartar

30g sugar

80ml salad oil

80ml milk

120g flour

1/2 tsp baking powder

Process1. Separate the egg whites and yolks and fill two larger containers (the bowl with the egg whites should be clean and free from oil and water).

Add 30g sugar, 80ml salad oil and 80ml milk to the egg yolks together with the flour and baking powder and mix well, sieve twice and set aside.

2. Beat the egg yolks with a whisk until evenly thickened, sift in the sifted flour, mix the egg yolks with the flour, scoop a third of the egg whites into the egg yolk mixture with a spatula and mix well by cutting up and down.

3. Pour all the egg yolk mixture into the egg whites, turn with a spatula from the bottom upwards and with a cutting motion, gently mix all the batter together (remember to be gentle).

4. Pour into the moulds and tap them on the table a few times to expel the bubbles.

5. Take out of the oven and invert for a while to release the mould.

6. Slice the kiwi, dragon fruit and papaya.

7. Whip the light cream.

8. Cut the cake in the middle, spread the cream, lay the fruit and close it up, wipe the surrounding area with cream.

9. Then start framing the fruit in code.

Mango Mousse Cake

Ingredients: 100g cream cheese

20g icing sugar

5 slices of custard

75g whipped cream

2 egg yolks

2 drops of lemon juice

100g mango puree

100g diced mango

55g digestives

40g butter

Process1. Soften the jelly slices in cold boiling water and set aside.

2. Roll out the biscuits with a rolling pin and melt the butter over water.

3. Mix the butter and biscuit crumbs well, pour into a mould and press firmly.

4. Beat the cream cheese + (a little whipped cream + lemon juice) until well blended and grain-free (cheese paste).

5. Boil the milk and add it in stages (eggs + icing sugar well beaten) and stir well quickly, then turn on the low heat and stir constantly until it is a paste.

6. Add the soaked jelly slices to step 5, stir and strain into the cheese paste.

7. Puree the mango and add to the cheese paste.

8. Beat the whipping cream until it reaches 7 minutes and mix well with the cheese paste.

9. Pour all the ingredients into a live-bottom mould and chill in the fridge for 3-4 hours before unmoulding and adding your favourite fruit.