Fruitcake with candied fruit filling (Italian dessert)

Name: Fruitcake with candied fruit filling
Yield: 12
Ingredients: FOR THE CAKE; 2 cups all-purpose flour (240 g); 1/2 teaspoon baking powder; 6 eggs; 1 cup unsalted butter, softened (180 g); FOR THE FILLING; 4 tablespoons cornstarch; 2/3 cup candied fruit (120 g); 2 cups milk (480 ml); 4 egg yolks; 1 tablespoon vanilla extract; 1 cup candied fruit, chopped (190 g); 2 tablespoons Grand Marnier or Cointreau; 1/4 cup water (60 ml); FOR THE WHIP; 1 cup heavy cream (240 ml); 2 tablespoons unsalted butter, softened; Candied fruit (for decorating)

1
FOR THE CAKE
2
2 cups all-purpose flour (240 g)
3
1/2 teaspoon baking powder
4
6 eggs
5
1 cup unsalted butter, softened (180 g)
6
FOR THE FILLING
7
4 tablespoons cornstarch
8
2/3 cup candied fruit (120 g)
9
2 cups milk (480 ml)
10
4 egg yolks
11
1 tablespoon vanilla extract
12
1 cup candied fruit, chopped (190 g)
13
2 tablespoons Grand Marnier or Cointreau
14
1/4 cup water (60 ml)
15
FOR THE WHIP
16
1 cup heavy cream (240 ml)
17
2 tablespoons unsalted butter, softened
18
Candied fruit (for decorating)

Ingredients

1
FOR THE CAKE
2
2 cups all-purpose flour (240 g)
3
1/2 teaspoon baking powder
4
6 eggs
5
1 cup unsalted butter, softened (180 g)
6
FOR THE FILLING
7
4 tablespoons cornstarch
8
2/3 cup candied fruit (120 g)
9
2 cups milk (480 ml)
10
4 egg yolks
11
1 tablespoon vanilla extract
12
1 cup candied fruit, chopped (190 g)
13
2 tablespoons Grand Marnier or Cointreau
14
1/4 cup water (60 ml)
15
FOR THE WHIP
16
1 cup heavy cream (240 ml)
17
2 tablespoons unsalted butter, softened
18
Candied fruit (for decorating)

Directions

1
PREPARE THE CAKE: In a bowl, sift together the flour and baking powder
2
Misture and reserve
3
In an electric mixer, beat the eggs until doubled in volume
4
Add the butter and beat until light and fluffy
5
With the mixer still running, gradually add the reserved flour mixture, mixing delicately at low speed
6
Butter a 35 cm diameter cake pan with unsalted butter
7
Preheat the oven to 200°C (hot)
8
Distribute the batter in the prepared cake pan and bake for about 30 minutes or until a toothpick inserted into the center comes out clean
9
MAKE THE FILLING: Mix together the cornstarch, unsalted butter, and milk
10
Strain the egg yolks through a sieve over the mixture
11
Bring to a boil over high heat, whisking constantly until thickened
12
Remove from heat, stir in vanilla extract and candied fruit
13
Let cool, covered with plastic wrap adhered to the cream
14
Mix the liqueur with water
15
Unmold the cake and place it on a plate
16
Cautiously cut it into three layers
17
Arrange one of the layers on a plate, moisten with half the liqueur mixture, and spread half the whipped cream
18
Place another layer of cake, moisten with the remaining liqueur mixture, and top with the remaining whipped cream
19
Finish with the cake
20
PREPARE THE WHIP: Beat the heavy cream until stiff peaks form
21
Decorate the cake with the whipped cream and candied fruit
22
Chill for about 1 hour.