Do you know that there is an easy way of baking an impressive fruit-loaded pastry without going through the pain of handling and rolling melting pastry?
Years ago, there was this fruit pastry cake baking craze in the Asian-blogsphere. It is an easy and sturdy sour cream or yogurt cake recipe (one of the recipes can be found at here) that can support a massive amount of baked fruits on top of it. It's a nice recipe but I find that cake pastry base tastes more like a giant muffin-like cake base rather than a pastry.
For me, I want my pastry cake to be thinner, more pastry-like and can hold the same massive amount of fruits!
Plus, I don't want my pastry cake to be sugar-loaded. Instead of adding the usual 150-180g sugar into the pastry cake base, I have added 75g sugar which less than than half of this original amount.
Furthermore, I like to strongly emphasise that I prefer to use fresh or frozen fruits, not canned fruits because they can contain additional sugar hidden in the preserving syrup. And it is really not necessary to consume these excess sugar!
Ahem! So you see... My fruit pastry cake is made with a pastry-like buttery base that is also baked with the same generous amount of fruits. It is not sugar-loaded and still tastes really good! Sorry if I sound like a brag... but I have to say my pastry-like fruit pastry cake recipe is way better than others! Or simply the best!!!
 |
| This is my Fruit Pastry Cake. Impressive? |
