Dragon Fruit Cake: A Bavarian Twist

The Bavarian Dragon Fruit Cake is a creamy, jiggly, and surprisingly light cake. It is made with dragon fruit, which gives it a unique flavour and colour. The cake typically consists of chocolate sponge cake, a dragon fruit and gelatin mixture, and whipped cream. The dragon fruit and gelatin mixture is cooked on a stovetop and then combined with other ingredients like milk, egg yolk, and sugar. This mixture is then poured into a cake mould and refrigerated to set. The cake is then decorated with additional whipped cream and fruit. The recipe requires some time and patience but is a delicious and gorgeous treat for any occasion.

Preparing the dragon fruit

Firstly, you will need to select a ripe dragon fruit. Look for one with bright, vibrant colours and no signs of bruising or damage. The dragon fruit, also known as pitaya, is a cactus species with an unusual appearance. The outer skin is a dull red colour with green scales, and the inner flesh can be either magenta or white, dotted with tiny black seeds. The magenta-fleshed variety is preferable for this recipe as it will give your cake a nice pink hue.

Once you have chosen your dragon fruit, you will need to peel and cube it. This step can be a little tricky as the flesh is quite soft and delicate. Use a sharp knife to carefully remove the skin, ensuring you do not cut too deeply into the flesh. Then, simply cut the fruit into small, evenly sized cubes.

The next step is to make a puree from the dragon fruit. Place the cubed dragon fruit into a blender or food processor and blend until you have a smooth, puréed consistency. You may need to add a small amount of liquid to help the process – a little fruit juice or water will work well. Transfer the purée to a bowl and set it aside.

At this point, you can taste the dragon fruit to see if it is sweet enough. Dragon fruit is not known for its sweetness, so you may want to add a little sugar or honey to the purée to enhance the flavour. This is completely optional, depending on your taste preferences.

Finally, you will need to decide how much of the dragon fruit purée to use in your cake batter. This will depend on the desired intensity of the dragon fruit flavour and colour. For a subtle hint of dragon fruit, add a small amount of the purée to the batter, stirring it in gently. If you want a more prominent flavour and colour, you can add more purée and even swirl it through the batter for a marbled effect.

By following these steps, you will have prepared the dragon fruit component of your Bavarian dragon fruit cake, adding a unique and delicious flavour to your creation.

Making the cake batter

To make the batter for a Bavarian dragon fruit cake, you'll need the following ingredients:

• 1 dragon fruit, peeled and cubed
• 1 ½ cups cake flour
• 1 ½ cups all-purpose flour
• 1 ½ cups white sugar
• 1 tablespoon baking powder
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 tablespoons simple syrup (optional)

First, preheat your oven to 325 degrees Fahrenheit. Grease and flour two 8-inch cake pans and set them aside.

Next, prepare the dragon fruit. Cut the dragon fruit into cubes and place the flesh in a blender or food processor. Purée the dragon fruit until smooth, and then set the purée aside.

In a large bowl, sift and combine the cake flour, all-purpose flour, sugar, baking powder, and a pinch of salt. Set this flour mixture aside.

In a separate large bowl, cream together the sugar and softened butter until the mixture is pale and fluffy. Add the eggs one at a time, beating well after each addition until the yolks disappear.

Now, combine the milk, vanilla extract, and almond extract in a cup and set it aside.

It's time to bring the batter together! Add half of the flour mixture to the creamed butter mixture, beating until just combined. Then, add half of the milk mixture. Repeat this process, adding the remaining flour mixture followed by the rest of the milk mixture, stirring thoroughly after each addition.

Finally, add the dragon fruit purée. Gently swirl about half a cup of the purée into the cake batter, taking care not to overmix.

Your batter is now ready to be divided evenly between your prepared cake pans.

Creating the Bavarian cream

Ingredients

• 3 eggs, yolks separated from egg whites
• 1 tablespoon powdered gelatin
• 1 teaspoon vanilla extract
• 3/4 cup heavy whipping cream
• 1/2 cup simple syrup (water and sugar), optional
• 1 quart (2 cups) fresh blueberries
• 1/2 cup fresh raspberries
• Whipped cream for garnishing (1/2 cup heavy cream, if you'd like to whip it yourself)

Method

Add 4 tablespoons of cold water to a small bowl and sprinkle the gelatin on top. Set aside. In a medium bowl, whisk the egg yolks and sugar together until pale and frothy. Beat the egg whites until stiff peaks form. Whip the heavy cream with 1 teaspoon of sugar to stiff peaks. Warm the gelatin until it turns into a liquid, either using a double boiler or carefully in the microwave. Add the gelatin to the egg yolk mixture and mix well. Fold in the whipped cream, then the egg whites, and finally the vanilla.

Assembling the cake

To assemble the cake, you will need to work quickly as the filling is thickened and stabilised with gelatin. First, cut the cake layers to level them if necessary. Brush the cake layers with simple syrup to create a moist cake.

Place the first layer on a plate or cake stand. Spread 1/3 of the Bavarian cream over it, then top with 1/2 cup of blueberries, spreading them evenly. Repeat this process with the remaining layers. Top the last layer with blueberries, raspberries, and pipe some whipped cream flowers. Refrigerate the cake for up to 3 hours to allow it to firm up.

Once the cake is firm, remove it from the springform pan and garnish with fruit and mint leaves. The cake is now ready to be served. It can be stored in the refrigerator for up to 3 days.

Decorating the cake

Once your cake is ready, it's time to decorate! Here are some ideas to get you started:

Frosting

Dragon fruit cream cheese icing is a great option for a unique flavour and a beautiful pink hue. To make this, beat cream cheese and butter together until smooth, then slowly add confectioners' sugar and beat for 3 minutes. Finally, add vanilla and dragon fruit purée, blending until the purée is fully incorporated. You can adjust the amount of dragon fruit purée to your preference for a stronger or milder flavour. Alternatively, you could use a simple vanilla buttercream frosting.

Garnishes

Fresh fruit and mint leaves are a great way to add colour and freshness to your cake. Slice some dragon fruit and arrange the pieces on top of the cake. You can also add other types of berries or fruit for extra colour and flavour. Mint leaves will add a nice touch of green.

Piping

For a more intricate design, you can pipe additional whipped cream or buttercream around the edges of the cake. You can also pipe flowers or other shapes using a variety of nozzles. If you want to get really creative, you can even try your hand at piping dragon fruit designs!

Presentation

To add a bit of height to your presentation, place the cake on a cake stand. You can also add some strips of waxed paper under the edges of the cake to keep the plate clean as you decorate.

Remember, the most important part is to have fun and be creative! Don't be afraid to experiment with different decorating ideas and techniques to make your Bavarian dragon fruit cake truly unique.

Frequently asked questions