- 200 g Dried Mixed Fruit
- 60 g brandy (or similar)
- 250 g Ginger Snap biscuits
- 50 g Butter
- 60 g cream
- 150 g raw sugar
- 750 g cream cheese, at room temperature
- 3 eggs
- pinch each of: cloves, all spice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
1h 0minPreparation 15minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Mix the dried fruit with the brandy or other spirit and allow to infuse for at least 24 hours. You can leave this for several weeks if preferred - just make sure the container is well sealed.
Place the biscuits in the TM bowl and crush for 5-10 seconds on speed 5, until a fine crumb forms. Set aside.
Melt butter for 2 minutes, 80° on speed 2 or until melted.
Add the biscuit crumbs and cream and combine for 10 seconds on speed 3.
Press the mixture into a 23 cm springform pan, keeping the base quite thin and building the mixture up the sides of the pan. Place pan in the fridge to chill.
Add the sugar into TM bowl and mill for 5 to 10 seconds on speed 9 .
Add Cream cheese and any excess brandy that has not been soaked up by the fruit. Process on speed 5 (using the spatula to assist) until smooth. This may take up to 2 minutes and you may need to stop the Thermomix a couple of times to push the cheese down if you get air around the blades.
Add in the soaked fruit and mix for 10 seconds"Counter-clockwise operation" on speed 4.
Pour the filling into the prepared pan on top of the crust. Place in a 140° oven for 30-45 minutes until just set. It will be slightly wobbly in the middle still but will continue to cook once out of the pan. As soon as the cake comes out of the oven, run a knife around the edge of the pan to prevent cracking.
To serve, I grated 8 squares of cooking chocolate (10 seconds, speed 7) and sprinkled on top. Alternatively, you could make a thick brandy custard and layer it on top of the cake while still in the tin.
Accessories you need
If the cake is not set enough the first time you check it, leave it for at least a further 10 minutes to avoid cracking.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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