Baking with seasonal fruit This is something that is waiting for all year round. They smell of holidays and favorite fruits such as raspberries, blueberries, currants and plums. Although most of these cakes are made according to proven recipes and sometimes even in the best promising baking Fruits can fall to the bottom. Can you somehow remedy this?
Fruit cakes delight with their taste and appearance. Unfortunately, often despite the most sincere intentions, instead of staying on top, they fall to the bottom. Many people seem to be a matter of accident, but nothing more wrong. There are some simple but key reasons behind it.
First of all, this is because The fruits are usually heavier than the doughwhich means that during baking they naturally fall to the bottom. This happens especially with a rare and light mass, such as yogurt or sponge cake. Additionally juices, which often secrete fruit, thin the dough around And they contribute to their fall even more.
In addition, sometimes the problem lies in the dough itself, which is too light and delicate relative to the fruit, which is why it is not able to “keep on the surface”. Liquid mass is almost a guarantee that the fruit will land on the bottom. The chance of this is also increased by the use of wet, freshly washed or thawed fruits, which are slippery and do not “stick to the dough”, but fall down. A common reason is also too large pieces of fruit, which outweigh the mass of light dough.
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Until recently, I struggled myself in the summer season with falling fruit, which on the bottom they blew into the whole, creating a damp structurealthough this was not the goal. Fortunately, my aunt came to the rescue, which is a real specialist when it comes to baking. It turned out that Eliminating this problem is simpler than you might think.
The remedy for falling fruit in dough is to coat them in flour. It sounds trivial, but in fact miracles works. Just before adding fruit to the dough, gently sprinkle with wheat, potato or semolina flour. Thanks to this Their “adhesion” increases and friction between fruit and cake. It helps them stay in the right place and not fall to the bottom.
In addition Before laying fruit in the dough, they should be drained and dried accordingly paper towel. Especially fruits such as after washing or apples, pears and peaches, which are characterized by a high water content, usually tend to fall to the bottom. In addition, it is worth it before laying cut into smaller pieces or simply put on lighter fruit. In combination with sprinkling their flour, they will certainly stay on top, which makes them not only taste good, but also look.
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