Name: Norwegian queens fruit cake recipe by PV Iyers Kitchen at BetterButter
Prep time: 300 min
Cook time: 60 min
Total time: 360 min
Yield: 10
Ingredients: For cake; 1and 1/2 cup flour; 3/4 cup powdered sugar; 1/2 cup butter / ghee (melted); 1/2 tsp salt (omit of using salted butter); 1 & 1/4 teaspoon baking soda; 1/2 tbspn baking powder; 1/2 - 3/4 cup milk room tenperature as required; 1 tsp vanilla extract; Cherry jam; 1 can cherries (around 400 g); Sugar 1 tablespoon; 1 teaspoon lemon juice; Eggless Pastry cream; 3 tablespoon custard powder/ corn starch; 2 teaspoon butter; 1 &1/4 cup milk; 2-3 tablespoons sugar; Cream cheese frosting; 1/4 cup icing sugar; 200 ml whip cream chilled; 100 ml soft cream cheese; White fondant 200 grams; Few teaspoons of corn starch to handle fondant.

Ingredients Serving: 10

For cake; 1and 1/2 cup flour
3/4 cup powdered sugar
1/2 cup butter / ghee (melted)
1/2 tsp salt (omit of using salted butter)
1 & 1/4 teaspoon baking soda
1/2 tbspn baking powder
1/2 - 3/4 cup milk room tenperature as required
1 tsp vanilla extract
Cherry jam; 1 can cherries (around 400 g)
Sugar 1 tablespoon
1 teaspoon lemon juice
Eggless Pastry cream; 3 tablespoon custard powder/ corn starch
2 teaspoon butter
1 &1/4 cup milk
2-3 tablespoons sugar
Cream cheese frosting; 1/4 cup icing sugar
200 ml whip cream chilled
100 ml soft cream cheese
White fondant 200 grams
Few teaspoons of corn starch to handle fondant.

Instructions

For cake Preheat oven. Grease and coat with flour and Keep your baking pan ready. I used a rounded pan
Sieve flour+ baking powder +salt +baking soda for atleast 4-5 times, if not more.
Mix all wet ingredients in a bowl, I used ghee. Ghee+ sugar+ 1/2 cup milk + vanilla extract. Beat well till incorporated.
Now pour the batter in the pan and bake on 180C for 30 minites or till toothpick inserted come out clean. Remove it on a wire rack and let it come to room temperature.
Cool the cake By cling wrapping and keeping in fridge overnight or for 2-3 hours. This will give lesser crumbs while cutting cake in layers.
Cut 3 layers of cake and Keep it back in fridge till our jam, cream and frosting is getting ready. Use butter paper in between layers, so they doesn't stick back to each other
For the jam; in a pan add cherries sugar lemon juice and some water and let them cook for 10 minutes. Cool and grind coarsely.
For pastry cream; in a pan heat 1 cup Milk, in other 1/4 cup of milk mix corn starch or custard powder.
Pour this to milk and add sugar. Stir continuously. Milk will start to thicken. After one boil switch off flame. Add butter and mix, it will melt in the heat. Pour in an airtight container, cover with cling wrap touching the cream. Refrigerate till use.
For frosting Whip the cream cheese till it is soft add whipping cream and icing sugar and whip till stiff peaks. Refrigerate till use.
Assembling the cake. Arrange on a plate or cake board. Take the bottom layer spread the cherry jam.
Top with the second layer. Spread the pastry cream.
Smoothen the cake top well with the help of spatula and refridegrate for some time.
Top it with the last cake layer. Cover the cake with the frosting generously.
Refrigerate for 30 minutes or until your fondant is ready to apply.
Knead the fondant on a clean counter using corn starch.
Cut a piece of butter paper in a circle shape of diameter 2.5 inches. And place in the centre of cake.
Genelty lift the fondant and spread it over the cake. Slightly press the fondant on the cake and give shape. Do not press it hard.
With a sharp clean knife and make slits on the top of cake.
Roll the slits outwards and remove the butter paper with the help of a toothpick.
Decorate the top with fruits of your choice. I arranged with cherries as we are using cherry jam inside the cake.
I thinly sliced an apple and made a small rose and placed on top.
Enjoy with friends and family. This recipe easily serves a crowd of 10 people.

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