From Inbal Jerusalem, Executive Chef Motti Buchbut
- 200 g. butter or margarine
- 200 g. brown sugar
- 4 medium-sized eggs
- 200 g. finely chopped dried fruits (cherries, apricots, candied oranges, walnuts and almonds)
- 200 g. flour
- ¼ c. sweet, white wine
- 1 T. baking powder
- Vanilla extract
- Pinch of salt
- In a small bowl, cream the butter and sugar until light and fluffy. In a second bowl, mix the eggs with the wine, and in a third bowl, mix the flour with the baking powder. Add the egg mixture to the batter, alternating with the flour mixture, and beating well after each addition so that the batter has a light, uniform consistency.
- Gently fold the dried fruits into the batter. Pour the batter into a baking pan lined with baking paper. Bake at 180° C (356° F) for 35 minutes.
- Let the cake cool, then cut it into circles 5 cm. in diameter using a round cutter.
Decorating the Cake
- Melt 100 g. of chocolate in a double boiler. Temper the chocolate and pour it onto baking paper. Spread it thinly, using a baking sheet. Let it cool and harden at room temperature, then cut it into disks that are wider than the cakes. Place the disks on top of the cakes. You may want to brush each cake with a small amount of amaretto liqueur and place a bit of cream on it, in order to make the disks stick.
- Dry out some seasonal fruits such as thinly sliced apples, fresh pineapples or pears. Place the slices on parchment paper and sprinkle them with a small amount of powdered sugar. Cover with another layer of parchment paper and dry the fruits in the oven at 70° C (158° F) for 40 minutes, until the fruits are completely dried out.
- Stick the dried fruits onto the chocolate disks, using a bit of melted chocolate to hold them in place. You can add additional decoration by sprinkling a small amount of powdered sugar on top. Serve the cakes with a sweet sauce.