Large fruit cake. How to decorate a cake with fruits: tips and tricks for decorating homemade baked goods. Choux pastry dessert

Fruits are an inexhaustible source of vitamins, which make any dessert prepared with them tastier and healthier. Thus, a cake with fruit has lower calorie content compared to other sweets, but has a more attractive appearance and a light, fresh taste. It is important that many of these desserts can be prepared in the summer from seasonal fruits, without even turning on the oven.

The simplest no-bake fruit cake is made from:

600 g marshmallows;
450 ml heavy cream for whipping;
half a kilo or a little more bananas;
a third kilo of kiwi;
the same number of oranges.

Cooking method:

Make a cream from cream and powder by beating the chilled dairy product with a sweetener. Dissolve the marshmallows into thin slices. Peel the fruit and chop bananas into circles, kiwi and citrus fruits into semicircles.
Place a layer of marshmallow slices on a large flat plate, keeping the gaps between them minimal. Coat a layer of marshmallows with cream and place bananas on it. The sequence of the following layers: marshmallows, cream, kiwi, marshmallows, cream, oranges, marshmallows.

With gelatin and sour cream

Summer jelly cake with fruit is easy to create from sour cream jelly, store-bought sponge roll and fresh fruits and berries.

The ratio of products that will be required during the cooking process:

two glasses of sour cream;
half a glass of powdered sugar;
a couple of bags of gelatin;
80 ml drinking water;
300 g ready-made sponge roll;
strawberries, currants, bananas and other fruits and berries to taste.

Cooking recipe step by step:

Leave the gelatin with water for a while so that it becomes saturated with moisture and swells. Meanwhile, beat the sour cream until fluffy, gradually adding powdered sugar.
Wash the fruits, dry them and, if necessary, cut them into small pieces.
Melt the swollen gelatin in a water bath and add it into the whipped sour cream in a thin stream, then add the fruit and mix.
Line a bowl with cling film. Cut the roll into slices 1 - 1.5 cm thick and decorate the bottom and walls of the prepared form with them. Pour sour cream jelly with fruit onto the biscuit, smooth it out and put it in the refrigerator until completely hardened.
Turn the bowl of frozen jelly onto a serving plate and carefully remove the cake by pulling the edges of the cling film. If desired, the dessert can be decorated as your heart desires.

From sponge cakes

From one package of store-bought sponge cakes, it is very easy and quick to prepare a delicious and light cake with fruit.

This delicacy includes:

3 ready-made sponge cakes;
one and a half cans of condensed milk;
180 g of high-quality butter (from 73%);
2 bananas;
4 kiwis;
250 g canned pineapples;
1 can of whipped cream, chopped nuts and chocolate for decoration.

How to quickly make a cake from ready-made cake layers:

Beat the softened butter, adding condensed milk one tablespoon at a time. When all the butter and condensed milk become one, the cream is ready.
Prepare tropical fruits: peel and chop bananas and kiwi into half rings, drain the juice from pineapples, and cut their pulp into smaller pieces.
Start assembling the cake. Coat the first cake with cream, place a layer of prepared fruit on it and cover with the second sponge cake. Repeat layers of cream, fruit and biscuits. Top the third cake layer with whipped cream, nuts, chocolate and fruit slices.

In order for ready-made store-bought biscuits to be better soaked in cream, you can lightly scratch them with a fork.

Curd and fruit cake

To prepare a light cottage cheese and fruit dessert for the base you will need:

75 g butter;
40 g powdered sugar;
1 egg;
50 g sour cream;
2.5 g soda;
2 g salt;
½ orange (zest);
125 g flour.

For a layer of curd cream and fruit you need to take:

a packet of gelatin;
two tablespoons of orange juice;
three tablespoons of water;
a third kilo of fatty cottage cheese;
half a glass of powdered sugar;
200 ml heavy cream (from 35%);
250 g of fruit (fresh or canned).

Sequencing:

Beat the soft butter or simply grind it with powdered sugar until smooth, then stir in the egg and sour cream, combining it with soda in advance. After this, sift the flour, add salt and add finely grated orange zest for flavor.
We insulate the bottom and sides of the springform pan with oiled parchment. Then spread the finished dough along the bottom with a tablespoon, from which we will prepare the base of the future cake in a preheated oven. Let the finished cake cool in the mold.
Soak the gelatin in water and orange juice for the time indicated on the package.
Grind the cottage cheese with powdered sugar using a blender to a homogeneous paste-like state, then gradually introduce the swollen and dissolved gelatin into it.
Whip the cream to stable peaks and fold into the curd mass in several additions.
Wash the fruits, peel if necessary and cut into small slices, then mix with cream.
Spread the mixture of fruit and curd cream evenly over the cooled base and put it in the refrigerator for 6 – 8 hours. After this, carefully remove the dessert from the mold. You can decorate the cake with fruits and chocolate.

Fruit and yoghurt dessert

A no-bake cake with gelatin and fruit can be prepared not only from various fermented milk products, but also, in a dietary version, from yogurt. It can be either purchased or prepared independently using special starter cultures.

For such a dessert, baked in a mold with a diameter of 20–22 cm, the proportions of ingredients are as follows:

up to 200 g of shortbread cookies;
65 g butter;
450 ml yogurt;
90 – 110 g sugar;
a couple of tablespoons of lemon juice;
2 – 3 sachets of gelatin, 25 g each;
half a glass of water;
fruits and berries to taste.

Cooking algorithm:

Mix crushed cookies with softened butter. Line the bottom of the springform pan with the resulting mixture and freeze on the refrigerator shelf (at least 30 minutes).
Peel the fruits, turn them into cubes with light movements of a knife and simmer for several minutes on the fire along with sugar and lemon juice.
First soak the gelatin in water and then heat it in a microwave oven until it becomes a homogeneous liquid.
Combine prepared fruits, liquid gelatin and yogurt. Spread the resulting mass in an even layer over the shortbread crust and place in the refrigerator until completely set.

With added chocolate

Chocolate goes well with many fruits.

This proven taste combination became the reason for creating a delicious cake, which is prepared from the following list of ingredients:

200 g cookies;
100 g butter;
250 g dark chocolate;
400 g cottage cheese;
400 g fat sour cream;
200 g ground sugar powder;
30 g gelatin;
100 ml water;
40 ml milk;
300 g strawberries.

Preparation:

Mash the cookies until crumbly, melt the butter, and turn 50 g of chocolate into chips. Connect all these components together and compact them in an even layer along the bottom of the springform pan (diameter - 20 - 21 cm).
Pour water into the container with gelatin and set aside for 20 - 30 minutes.
Sprinkle the cottage cheese with powder on top and blend with a blender until all lumps and grains are eliminated.
Melt 150 g of chocolate, combine with milk, and mix with cottage cheese.
Dissolve the gelatin in a water bath and pour into the curd and chocolate mixture, whisking it with a mixer. Then stir in the pre-whipped sour cream into the chocolate cream.
Spread a little cream over the shortbread crust, place washed whole or sliced strawberries on it, spread and smooth the remaining cream on top. Place the treat in the refrigerator.
After hardening, carefully remove the cake from the mold, sprinkle chocolate chips on top from the remaining 50 g of chocolate and decorate with sliced strawberries.

"Fruit slide"

Simple even for a schoolchild, but a spectacular and unusual fruit cake is made from chocolate sponge cake, light yogurt cream and fruits (canned and fresh).

Chocolate sponge cake is baked from:

5 eggs;
3 g salt;
180 g sugar;
120 g flour;
25 g starch;
25 - 40 g cocoa powder.

List of ingredients for the cream:

20 – 30 g of gelatin in granules or powder (instant);
half a glass of syrup from canned pineapples or peaches;
300 ml peach or apricot yogurt;
a couple of glasses of heavy cream (from 33%);
150 g sugar, ground into powder;
20 g milk chocolate;
canned pineapples, peaches, bananas and other fruits to taste.

Cooking instructions:

Mix flour, starch and cocoa together and pass through a sieve. Divide the eggs into whites and yolks. Beat the whites with a pinch of salt into a fluffy foam, and the yolks with sugar until light cream;
Next, alternately add the protein foam and dry ingredients into the yolks in two or three additions. Place the dough in the oven so that it becomes one tall and fluffy sponge cake, which, after cooling, should be dissolved into two layers. Chop the least beautiful thin chocolate cake into cubes.
Combine gelatin dissolved in syrup with yogurt. Beat chilled cream with powdered sugar. Combine yogurt with cream and the cream is ready. Leave some of the fruit to decorate the baked goods, and chop the rest as desired.
Cover the inside of a deep salad bowl with cling film and place fruit in beautiful patterns on its bottom and sides. Pour a couple of spoons of cream onto them, then distribute the biscuit cubes mixed with fruit.
Pour cream over the fruit-biscuit layer, fill the entire salad bowl in this way, and cover the entire top with a layer of biscuit.
Refrigerate the cake for 6 to 8 hours or overnight, then invert onto a serving platter and top with chocolate shavings or melted warm chocolate.

From choux pastry

The design of this cake is such that it is difficult to determine whether it is a fruit cake or a fruit cake. The dessert can be made both in summer, using seasonal fruits, and in winter, filling the filling with preparations from the freezer or tropical fruits, which can be bought at any time of the year. A cake made from choux pastry filled with bananas, oranges, kiwis and pineapples is called “Tropicana”.

To make the crust dough and cream you will need:

200 g butter (half for dough and half for cream);
200 ml water;
230 g of flour, 100 g of this amount will go into the cream;
2.5 – 3 g salt;
6 eggs, 2 of them in cream;
400 ml milk;
200 g sugar;
any fruits and berries for filling.

Progress:

Pour water into a small saucepan, add salt and put butter cut into pieces. Bring to a boil and add all the flour to the bubbling mixture.
Brew the dough until it comes together in a lump and does not lag behind the walls, remove it from the heat. Allow the mixture to cool to about 50 degrees. Next, stir in the eggs one at a time.
On a sheet of parchment, draw a rectangle with a pencil with sides of 20 and 25 cm, then draw it into smaller rectangles measuring 4 by 5 cm. Turn the parchment over with the pattern down, grease with vegetable oil and draw a mesh, but using a pastry bag with dough.
Bake the resulting openwork cake until cooked at 210 degrees. In this way, bake 2 - 3 more cakes, alternating a rectangular mesh with a diagonal one.
Add sugar and flour to the milk and beat in the eggs. Mix all these ingredients with a mixer until smooth. Then place over low heat and cook until thickened, stirring constantly. Cool to room temperature and beat with soft butter.
Place the first baked lattice on a serving dish, fill the holes in it with fruits and berries, and grease everything on top with cream. Place the next openwork cake on top and repeat all steps again. Grease the top of the dessert with cream and decorate with fruit. Place the finished cake in the refrigerator before serving.

Decorating the cake with fruits

Juicy fruits can be not only one of the ingredients of the cake, but also elements of its decor.

Compared to other decoration methods, decorating a cake with fruit has a number of advantages: accessibility, wide range of colors, naturalness and ease of use.

How to decorate the finished dessert with fruits and berries:

Beautiful fruit slices laid out on top. The bright colors of fruits and berries (red, orange, green and blue) can be used to create real pictures on cakes. You can use either whole fruits and berries or sliced ones. In the second case, it is better to cover the sections with a thin layer of decorative gel or cake jelly to maintain a presentable appearance for a long time.
Fruits in jelly. If the fruits beautifully laid out on the surface of the cake may darken, then it would be wise to fill them with a layer of jelly, which will help create the effect of a painting in ice.
Fruits and chocolate. To add a touch of chocolate to your fruit decor, simply dip berries or fruit slices in melted dark or white chocolate. You can also make beautiful, simple elements from chocolate in the form of a cobweb, which you can then simply distribute between the fruits.

Despite the apparent complexity of preparation, such cakes are very easy to prepare. Do not deny yourself the pleasure of making such a dessert to please both yourself and your loved ones with a tasty and at the same time healthy delicacy.

But with a lot of different fruits and jelly filling. Very beautiful and tasty! The recipe was sent by our reader Guzel Maharram:

Maximum fruit and minimum dough. The cake turns out very tasty, festive and also not heavy. I get asked for his recipe very often.

Cake “Fruit Paradise”

Ingredients of the fruit cake (Ø 24 cm):

Biscuit:

200 ml kefir
200 ml condensed milk
100-150 ml vegetable oil
120 g sugar
1/4 teaspoon salt
approximately 300 g flour
1 teaspoon soda
1 tbsp. spoon cocoa

Cake cream:

350 g butter
1 can of condensed milk

Fruit layer:

6 bananas
5 kiwi
jam syrup

Decoration:

100 g walnuts
3 tangerines
1 kiwi
a little grapes and pomegranate seeds

Jelly:

150 ml water
1 tbsp. spoon of sugar
1/2 teaspoon agar-agar
1 tbsp. spoon of lemon juice

How to make a fruit cake - recipe with photo:

Mix all the ingredients for the sponge cake in the order in which they are listed, and knead the dough to the consistency as shown. Line the pan with parchment paper and pour half of the dough into it. We put the remaining half in the refrigerator for now. Bake the biscuit in an oven preheated to 180 degrees for about 25 minutes. We also bake a second cake from the remaining dough.
Cool the cakes. Cut each one in half using a thread. We will only have four cakes.
Cutting the biscuit cakes
Make the cream by whipping softened butter with condensed milk.
Cream
Roast and chop the walnuts.
Nuts
Place the first cake on the tray. Soak it in syrup and spread 2 tbsp. spoons (without a slide) of cream.
Cut three bananas into 1 cm thick discs.
Bananas
Place bananas on greased crust. Same as in the recipe.
Banana fruit layer
Lubricate the laid out fruits with cream (2 tbsp).
Place the second cake layer on top. Soak it in syrup and apply cream (2 tbsp).
Cover the cake with cream
Peel five kiwis and cut into slices 0.5-1 cm thick.
Kiwi
Place the chopped fruit on the crust. Place cream in places (since it is difficult to spread on juicy kiwis).
Kiwi fruit layer
Cover the cake with the third layer. We also soak it in syrup and spread 2 tbsp. spoons of cream.
Place the remaining three sliced bananas on top and grease.
Bananas with cream
Place the last cake layer. Cover the top and sides of the cake with the remaining cream.
Covering the fruit cake with cream
Decorate the sides with walnuts.
Sprinkle the sides with nuts
And the top of the cake is fruit. Place the cake in the refrigerator for now.
Decorating the cake with fruits
Preparing jelly for pouring over fruit. Mix water with agar-agar and sugar in a ladle. Place the ladle on the fire and bring the syrup to a boil. Remove from heat and add 1 tbsp. spoon of lemon juice. Cool the jelly until warm.
Making jelly
Take the cake out of the refrigerator and pour the cooled jelly over the fruit on the cake.

Fill fruit with jelly

Place the finished fruit cake in the refrigerator overnight.

P.S. If you want to make the cake not so tall, bake one layer and cut it into three parts.

Bon appetit!

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Fruit cake is a light, low-calorie, tasty and healthy treat. The basis for its preparation is cottage cheese, biscuit or cookies. Fruits and berries can be either fresh or canned.

This recipe will help you quickly prepare an original treat for unexpected guests.

Grocery list:

2 kg of fresh strawberries;
0.5 kg heavy cream;
0.5 kg crackers;
160 g sugar.

Preparation steps:

The berries are cut into thin slices.
Whip the cream with sugar until thick.
The entire amount of crackers is divided into 4 parts.
Place the first half of cookies on the bottom of the dish, then add whipped cream and place sliced strawberries on top.
The layers are repeated until all the components are gone.

Before eating, cool the cake for 2 hours.

With gelatin and sour cream

This bright, impressively decorated cake with a delicate fruit and milk taste will be a wonderful table decoration at a children's party. The composition can include any berries and fruits.

You will need:

10 g granulated gelatin;
100 g each of kiwi, strawberries and black seedless grapes;
200 g shortbread cookies;
100 g sugar;
1 g vanillin;
3 bags of fruit jelly with different flavors;
0.5 g fat sour cream.

Preparation progress:

Fruit jelly is prepared according to the instructions on the package. When the mass hardens, it is cut into small cubes.
Fruits and berries are washed and cut into slices.
Gelatin granules are poured into 100 ml of cold water and placed in a water bath. Stir the mixture periodically, but do not bring it to a boil.
While the gelatin swells and cools, beat the sour cream with vanilla and sugar. After this, the sour cream and gelatin masses are combined and mixed until smooth.
The cookies are broken into several pieces and placed in a deep pan. Add cubes of fruit jelly and pour in the sour cream-jelly mixture.
Place the dessert in the refrigerator for 2 hours.

The finished fruit cake with gelatin and sour cream is decorated with pieces of strawberries and kiwi.

From sponge cakes

A delicacy prepared according to this recipe becomes not an ordinary fruit dessert, but a full-fledged holiday cake.

Grocery list:

4 eggs;
40 g corn starch;
1.5 tbsp. Sahara;
0.5 tbsp. premium flour;
2 g salt;
2 drops vanilla extract;
5 g baking powder;
10 g orange zest;
30 g gelatin;
0.3 kg tangerines;
0.3 kg pears;
0.3 kg strawberries.

Preparing sponge-fruit cake:

Beat eggs with 120 g of sugar using a mixer. Starch, flour and baking powder are gradually sifted into the mixture. Citrus zest and vanilla are also added here.
The dough is poured into a mold and placed in an oven preheated to 200°C for 20 minutes.
The biscuit is cooled first in the mold and then on the table. The finished cake is cut lengthwise into 2 parts.
Gelatin granules are soaked in warm water according to the instructions.
The berries and fruits are crushed, covered with the remaining sugar and cooked for 15 minutes over low heat.
The cooled fruit mass is whipped with a blender and then combined with the swollen gelatin.
Half of the fruit-jelly mixture is poured onto the bottom sponge cake layer and covered with the second cake layer. The resulting cake is decorated with fruit slices and filled with the remaining sweet mixture.

Place the dessert in the refrigerator for 6 hours before serving.

Curd and fruit cake

Even those who are on a diet can afford such a treat. The delicacy is low in calories and has a pleasant fresh taste.

Compound:

0.35 kg sour cream 10% fat;
0.4 kg of dry cookies;
0.3 kg low-fat cottage cheese;
100 g sugar;
100 g butter;
4 kiwis;
1 package of instant jelly;
1 lime;
lemon balm leaves.

Cooking process:

Pour gelatin granules into 100 ml of cold water and squeeze the lime.
The cookies are ground in a blender and combined with melted butter. The resulting base is placed in a cake pan and placed in the refrigerator.
Beat sour cream, sugar and cottage cheese with a mixer, and then add the swollen gelatin granules.
Place kiwi cut into circles onto the frozen cookie mass. The fruits are covered with curd cream.

Before serving, the cake is cooled and decorated with lemon balm.

Fruit and yoghurt dessert

Fresh fruits dipped in natural yogurt are a delicacy rich in vitamins and other useful substances.

To prepare it, it is important to choose ripe seasonal fruits.

You will need:

1 kiwi;
1 orange;
1 pomegranate;
100 g yogurt without additives.

Preparation progress:

The fruits are washed, peeled and cut into cubes. The pomegranate is disassembled into grains.
The fruits are placed in a deep plate and yogurt is poured on top of them.

The treat is cooled before serving.

With added chocolate

Chocolate combined with banana gives the dessert a special, refined taste.

Required ingredients:

0.2 kg shortbread cookies;
100 g sweet butter;
10 g gelatin;
100 g milk;
120 g granulated sugar;
100 g dark chocolate;
3 ripe bananas.

Step by step recipe:

The cookies are crushed in a food processor. The butter is melted in the microwave and poured into the sand crumbs.
The mass is transferred into a pastry mold, leveled and put in the refrigerator for 30 minutes.
Gelatin granules are poured with water and heated in a water bath until dissolved.
Sugar is dissolved in hot milk. The chocolate is melted in a steam bath and added to sweet milk.
Bananas are cut into slices, placed on a sand base and filled with chocolate and milk mixture.

The treat is placed in a cool place to harden for 6 hours.

Cake "Fruit slide"

This quick-to-prepare and very light dessert will be the perfect addition to morning tea or even a holiday feast.

Required components:

5 eggs;
2/3 tbsp. flour;
150 g granulated sugar;
20 g potato starch;
8 g baking powder;
30 g cocoa powder;
40 g gelatin;
0.7 liters of whipping cream;
100 g powdered sugar;
0.2 liters of pineapple or apricot compote;
20 g dark chocolate;
1 large banana;
400 g canned pineapples;
200 g canned apricots.

How to prepare a delicious dessert:

The dough is mixed from eggs, flour, sugar, cocoa, starch and baking powder. The biscuit is prepared for 25 minutes at 190°C. It is cooled and divided into 2 cake layers.
The lower part is soaked in fruit compote, and the other cake is cut into cubes.
4 pineapple rings and 2 apricots are set aside, and the remaining fruits are cut into small pieces and mixed with biscuit cubes.
The bottom of a deep bowl is covered with cling film, on which whole pineapple rings and apricot halves are placed.
Gelatin is poured with hot water and stirred until dissolved.
Separately whip the cream and add it to the gelatin.
Part of the creamy gelatin mass is poured into a bowl, on top of which a few cubes of biscuit and fruit are placed. Next, the liquid composition is poured again.
The components are alternated until the container is full.
The contents of the bowl are covered with a whole cake and placed in a cold place for 7 hours.

After this time, the bowl is turned over onto a flat dish, carefully removing the treat. The finished fruit slide is decorated with grated chocolate.

From choux pastry

Using this recipe you can prepare a real culinary masterpiece. Even a novice housewife can make it.

Required:

200 ml boiling water;
150 g cooking margarine;
3 g salt;
1.5 tbsp. flour;
7 eggs;
1 liter of milk;
1 tbsp. Sahara;
0.3 g butter;
1 g vanilla;
40 ml cognac;
100 ml liquid cream;
20 g gelatin;
banana, peach, orange, kiwi - 1 pc.

Step by step recipe:

Salt and margarine are stirred in boiling water, and then 320 g of flour are added.
Beat in 6 eggs one at a time and knead the dough.
Make 2 cakes, grease them with butter and bake one by one at 180°C for about 25 minutes.
Prepare custard. The milk is boiled with the remaining sugar, the egg and the remaining flour mixed with cream are gradually added. The cream is removed from the stove when it thickens.
Add melted butter, cognac and vanillin to the cooled mass.
Randomly chopped fruits are placed on the finished choux pastry crust, and some of the cream is distributed on top. Then add fruit and remaining cream again.
The pie is covered with a second layer and decorated with fruit.
The dessert is filled with gelatin and placed in the refrigerator for 4 hours.

Light fruit dessert

This simple pear treat can be made for a children's party, a family dinner, or for treating friends.

Compound:

0.5 kg of pears;
half a lemon;
70 g sugar;
50 g starch;
2 g cinnamon powder;
2 g vanilla sugar.

Procedure.

The juice is squeezed out of half a lemon and the zest is grated.
The pears are peeled. The pulp is pureed in a blender.
Pour the pear skins into 1 liter of boiling water with lemon juice and cook for 10 minutes. At the end of cooking, add sugar.
Starch is stirred in 200 ml of water and heated.
All components are mixed, zest and vanilla sugar are added.
The dessert is placed into portioned bowls and sprinkled with cinnamon.

Fruit cake recipes will help you prepare a delicious and healthy treat that is sure to impress family and friends. People will talk about your culinary skills with admiration!

The main advantage of the dessert is that fruit cake is made based on fruits and berries, based on personal taste preferences. And in the summer season, thanks to the rich abundance of fruits, you can experiment with different tastes every day.

To prepare a classic fruit cake you will need the following ingredients:

300-350 g shortcrust pastry;
50 g wheat flour.

For cream:

5 yolks;
120 g granulated sugar;
45 g flour;
0.35 l milk;
vanilla.

For decoration:

150 g jam;
fruits and berries to taste.

Cooking method:

When rolling out shortbread dough into a rectangle shape, you need to sprinkle it with flour. You should get a thin layer.
Transfer the dough into the pan, distributing it evenly along the sides and corners. Trim off excess pieces around the edges.
Using a fork, make many holes and refrigerate for 30 minutes.
Cover with parchment paper. Fill with peas or beans so that the dough is soaked without deformation.
Bake in the oven at 180 degrees for 15 minutes.
Take out and remove the parchment with beans. Send back for 10 minutes until golden brown.
Cool the cake by removing it from the pan.
Using a mixer, beat granulated sugar with egg yolks, gradually add flour to the mixture.
Divide the vanilla pod in half and sprinkle the seeds into the milk. Boil. Pour into the cream in small portions, keep whisking.
When the whole mass boils, simmer over low heat for 2 minutes.
Distribute the cream evenly in the shortcrust pastry pan. Cool.
Peel the fruit to taste and cut into thin slices.
Heat the jam over the fire and strain using a sieve. Apply the resulting liquid to the top layer of fruit on the cake.
Leave to harden in the refrigerator for 2-5 hours.

No-bake fruit cake

To make a no-bake fruit cake, you need to purchase the following ingredients:

500 ml sour cream;
250-300 g of berries and fruits;
200-250 g biscuit or cookies;
180-200 g sugar;
1.5 tbsp. l. gelatin.

Step by step recipe:

Pour gelatin with 5 tablespoons of water to swell in a separate bowl for 30 minutes.
Melt the swollen mixture in a water bath, do not bring to a boil.
Beat granulated sugar and sour cream with a mixer.
Pour gelatin in a thin stream. Beat for another 60 seconds.
Use a deep bowl or a special form as a form. Cover the bottom with cling film.
Cut the washed and peeled fruits into small pieces.
Also chop the biscuit or cookies.
Lay out the ingredients randomly.
Fill with cream. Cover. Leave to set in the cold for 3 hours.
Remove the frozen dish from the mold. Decorate with berries and fruit slices on top.

Chocolate flavored

The sweetness of chocolate with the slight sourness of fruit combines to create a unique, original dessert.

The components needed for the base are:

3 eggs;
5 tbsp. l. Sahara;
3 g vanillin;
60 g cocoa powder;
50 g rice flour;
8-10 g baking powder;
25 ml sunflower oil.

For cream:

100 g dark chocolate;
50 ml heavy cream;
50 ml boiled condensed milk.

For filling:

canned pineapple;
orange;
nuts;
chocolate chips;
5 savoiardi;
coffee and liqueur for soaking.

Step by step steps:

Beat the eggs and sugar into foam.
Sift all dry ingredients through a sieve. Stir into beaten eggs.
To settle the dough, add 1 spoon of oil.
Line the bottom of the pan with parchment paper. Distribute the dough evenly.
Bake for 25-30 minutes in an oven preheated to 170 degrees.
Divide the cooled cake with a knife lengthwise into 2 equal parts.
Tear the top part into pieces by hand.
Cut the savoiardi cookies into pieces. Treat with warm impregnation based on coffee and liqueur. Cool.
Strain the pineapples and chop into small cubes.
Peel the orange slices from the films. Grind.
Break a chocolate bar into the heated cream and stir until dissolved.
Combine 5-7 tablespoons of cream with chocolate with condensed milk.
Whip the remaining chocolate cream and combine with dissolved condensed milk.
Place the cake on the bottom of the pan. Lubricate with cream.
Scatter the pineapple and savoiardi evenly.
Place the biscuit pieces in the next layer. Cover with cream.
The next layer is oranges and cream.
Chill in the freezer for 30 minutes.
Remove the finished treat from the mold and decorate with nuts and fruits as desired.

Biscuit based

The original sponge-fruit cake can be prepared using fresh or canned fruit.

The composition includes the following ingredients:

7 tbsp. l. flour;
5 chicken eggs;
0.6 l cream;
0.2 kg granulated sugar;
100 g powdered sugar;
80 g each of syrup and jam;
1 packet of jelly;
fruits.

Step by step recipe:

Make a dough based on eggs, flour and sugar and bake a biscuit. Cut the cooled pastries into 3 equal pieces lengthwise.
Beat cool cream with powder until stiff.
Soak the cakes with syrup, spread with jam, then buttercream.
You can decorate the cake using a mix of any fruit. Pour jelly on top and leave to steep in the refrigerator for 2-3 hours.

Fruit cake with gelatin and sour cream

To make fruit cake with gelatin and sour cream, you will need:

4 bags of jelly;
0.5 liters of low-fat sour cream;
1 tbsp. Sahara;
1.5 tbsp. l. instant gelatin;
150 ml water;
vanillin;
raspberries, tangerines, kiwi, currants.

Step by step recipe:

Make jelly according to the instructions on the bag. Each color should be dissolved in a separate container.
Dilute gelatin with boiled water and vanilla sugar.
Beat the sugar with a mixer with sour cream. Add gelatin in a stream, whisking continuously.
Cut the frozen jelly into pieces of arbitrary shape. Place in a mold on the bottom with chopped fruits.
Pour in sour cream mixture.
Place in the refrigerator until hardened.

Dessert “Fruit slide”

The “Fruit Slide” cake is prepared from the following elements:

400 ml sour cream 20%;
3 pears;
3 tbsp. flour;
2 tbsp. granulated sugar;
100 g cocoa;
5 eggs;
25 g baking powder;
black and white grapes;
butter.

For the cream you will need:

0.7 liters of sour cream;
1⁄2 tbsp. Sahara.

Cooking method:

Connect 2 tbsp. sugar with eggs and sour cream. Beat with a mixer.
Sift flour and baking powder through a fine sieve. Combine with sour cream and egg mixture.
Grease the mold with oil. Pour 1/3 of the dough. Bake in the oven at 180 degrees for 30 minutes.
Add cocoa powder to the rest of the dough. Bake the chocolate dough in another pan for 30-35 minutes.
Use white cake as a base. Cut the brown pastry into small cubes.
Chop the peeled pears into small pieces. Bring to a boil with 300 ml water and 2 tbsp. l. Sahara. Cook for 10-15 minutes, drain the liquid.
Beat sour cream with sugar. Cut each grape in half and remove the seeds.
Dip pieces of brown cake into cream and form a random cake shape on a white cake.
Drizzle with remaining whipped sour cream.
Leave in the cold for 8 hours.

Before serving, garnish with grapes.

Low calorie treat

To reduce the calorie content of a dessert, you first need to reduce the amount of sugar used. The cream should be made from low-fat cottage cheese.

Ingredients for the dietary treat:

2 eggs;
30 g each of corn and rice flour;
20 g honey;
40 g each of cottage cheese, powdered and regular milk;
baking powder;
160 g apples;
sweetener;
10 g gelatin;
10 g coconut flakes.

Step by step steps:

Beat the whites until fluffy foam.
Combine sifted flour with honey, two types of milk, yolks, and baking powder.
Add proteins.
Bake in the oven at 180 degrees for 30 minutes. Divide into 2 cake layers.
Simmer apples cut into small pieces with a small amount of water in a frying pan.
Soak gelatin in water.
Combine cottage cheese with gelatin, sweetener and milk.
Place cream and fruit on the crust. After applying the cream, coconut shavings should be distributed on the second cake layer.

How to make from choux pastry

To create a masterpiece from choux pastry you will need the following products:

1 tbsp. water;
155 g margarine;
1⁄2 tsp. salt;
400 g flour;
6 eggs.

For cream:

1000 ml milk;
250 g sugar;
1 egg;
vanillin;
50 ml cognac;
100 ml milk;
100 g flour;
banana, kiwi, orange;
2 packets of jelly.

Step by step processes:

Bring water with margarine and salt to a boil. Brew the flour. When the mixture has cooled slightly, beat in 1 egg at a time and mix thoroughly.
Using a pencil, draw an outline of your preferred dessert shape on parchment paper. In this way, make 4 cakes. Bake in an oven preheated to 180 degrees for 20 minutes.
Add sugar and a mixture of eggs and flour to boiling milk. Cook the cream until thick. Add softened butter with cognac and vanillin to the cooled mixture.
When assembling, each cake should be coated with a small layer of cream and chopped fruit should be added to taste.

A delicious and satisfying curd and fruit cake is prepared from the following ingredients:

200 g flour;
8 tbsp. l cottage cheese;
200 g sugar;
6 g vanilla;
2 eggs;
0.1 kg butter;
2 tangerines;
100 ml orange liqueur for soaking;
orange, tangerine, banana, blackcurrant for decoration.

For cream:

0.2 kg cottage cheese;
0.1 l sour cream;
50 g powdered sugar;
4 g vanilla.

For the jelly layer:

2 tbsp. orange juice;
50 g granulated sugar;
12 g gelatin;
0.1 l of water.

Step-by-step instruction:

Beat the separated yolks with sugar and butter. Add peeled tangerine slices to the dough.
Sift flour and baking powder. Grind the cottage cheese using a sieve.
Connect the components.
Beat the whites and add them to the total amount of dough. Bake in the oven at 180 degrees for 45 minutes.
For the jelly layer, soak the gelatin in water and leave to swell. Combine juice with sugar. Bring over low heat until completely dissolved, but do not bring to a boil.
Beat sour cream with cottage cheese, powder and vanilla for cream.
Cut the pastries into 2 equal layers. Impregnate with alcohol.
The cake should be formed in a mold. Apply a layer of curd cream to the crust. Add chopped banana. Place fruit on the second part of the sponge cake. Pour in jelly. Leave in the cold for 3 hours.

For decoration, fruits can be caramelized in a frying pan with butter and sugar.

No similar materials

Hello, dear subscribers and guests of my blog. Today we will prepare a fruit cake. I will offer you several recipes for this amazing dessert. All of them are quite easy to prepare, and their taste will satisfy the most sophisticated sweet tooth. The variety of such cakes is amazing. You can use any dough, a variety of fruits, and create a dessert that will become a real decoration for your tea party.

Such exquisite desserts are prepared not only by professional confectioners. They can be easily prepared at home. And the necessary ingredients are simple and affordable. All my recommendations will be presented step by step and accompanied by photos.

Simple no-bake fruit cake with gelatin and sour cream

This fruit cake requires no baking. It prepares quickly, and the result is stunning. The secret lies in the multi-colored jelly layers. By choosing a different combination of fresh, canned or frozen fruits, you can get a unique color and flavor range for your product.

This cake is made with several types of fruits and berries. It is based on sour cream jelly.

Required:

400 g sour cream
30 g gelatin
100 ml boiled water
1 cup powdered sugar
2 peaches
200 grams of strawberries
100 grams blueberries or blueberries

Preparation:

From sponge cakes

For this fruit cake we use ready-made sponge cakes. It will take very little time to select the ingredients and assemble the cake. Despite the fact that you use a ready-made sponge cake, you will get a real homemade cake with fruit.

You will need:

butter - 160 gr
condensed milk - 1 can
3 bananas
3 kiwi
biscuit - 1 piece
chocolate - 50 gr

Preparation:

Sponge cake with fruits

For this fruit sponge cake recipe, make your own sponge cake. I offer a simple recipe for baking it. We will prepare the cream for the cake from sour cream.

Required:

4 eggs
sugar - 1 glass
flour - 200 gr

powdered sugar - 150 gr
sour cream 20% - 400 gr
starch - 1 tbsp. spoon

1 orange
1 peach
1 banana

Preparation:

The banana should be placed on the lower layers, as it tends to darken.

Curd fruit cake

Now we will prepare a cake with fruit and delicate curd cream. We prepare it without baking easily and quickly. I offer you a step-by-step recipe with photos. Such fruit cakes are not only very tasty, but also contain fewer calories than sponge cakes.

Required ingredients:

cottage cheese 20% - 200 gr
sour cream 20% - 500 gr
butter - 180 gr
Shortbread cookies - 400 gr
gelatin - 30 g
boiled water - 0.5 cups
sugar - 1 glass
grapes - 700 gr
nuts - 100 gr

Preparation:

We wipe the cottage cheese.
Melt the butter.
Grind the cookies.
Mix the butter with the cookies and cool.
Place in a mold lined with cling film and place in the refrigerator.
Let the gelatin swell in cold water.
Peel and chop the peaches.
Heat the gelatin until completely dissolved.
Combine cream with gelatin.
Place grapes on cookies and fill with cream.
Place the cake in a cold place for about an hour.
Place on a plate.
Arrange the grapes and nuts.

Fruit and yoghurt dessert

We will prepare this delicious dessert without baking. To diversify its taste, you can experiment and add different fruits and berries. You can choose fruit yogurt or natural yogurt without fillers. The dessert is perfect after a hearty feast. It is pleasantly refreshing and has a beneficial effect on digestion.

Required:

Shortbread cookies - 350 gr
butter - 100 gr
fruit yogurt - 1 liter
instant gelatin - 20 g
jelly - 2 bags
boiled water - 0.5 liters
any fruit (canned or fresh)

Preparation:

Grind the cookies into crumbs.
Melt the butter.
Mix cookies with butter.
Place the mixture in the mold, press down, and refrigerate.
Place yogurt in a bowl, add fruit, mix.
Dissolve gelatin in half a glass of hot water, approximately 60 degrees.
Pour the gelatin into the yogurt, stirring continuously.
Pour the yogurt over the frozen crust.
Place in the refrigerator.
Pour 400 ml of hot water (60 degrees) into a bowl.
Dissolve 2 bags of jelly. (Please note that we took half the amount of water indicated on the bags).
Set aside the jelly until it cools completely.
Pour the jelly over the yogurt. Place in the refrigerator.
Place the cake on a plate and serve. No decoration is required; a surface covered with a smooth, bright layer of jelly already sufficiently decorates the resulting dessert.

With added chocolate

The taste of this cake cannot be described in words. Fruits combined with chocolate evoke a feeling of something completely unearthly. Cooking it does not require special skill. Everything is extremely simple and accessible.

You will need:

Dark sponge cake

sugar - 100 gr
sour cream 20% - 120 gr
flour - 200 gr
4 eggs
cocoa - 40 gr
vanilla sugar - 1 sachet
salt - 1 teaspoon
vegetable oil - 80 gr
baking powder for dough - 1 sachet

Light sponge cake

flour 120 gr
2 eggs
sugar - 50 gr
sour cream - 60 gr
vanilla sugar - 1 sachet
salt - 0.5 teaspoon
sour cream - 60 gr
vegetable oil - 80 g
baking powder - 1 sachet

sour cream 20-30% - 900 gr
sugar - to taste
vanilla sugar - 1 sachet

cherry - 400 gr
2 bananas
nuts - 100 gr

cocoa - 6 tbsp. spoons
sugar - 6 tbsp. spoons
milk - 6 tbsp. spoons
butter - 50 gr

Preparation:

Dark biscuit.

Beat eggs, sugar, vanilla sugar, salt into a fluffy foam.
Add sour cream and vegetable oil and beat again.
Pour flour with baking powder and cocoa into the whipped mass, mix.
Bake at 180 degrees.
Leave the biscuit to cool.

Light biscuit.

The technology for preparing this biscuit is identical to the first one. The only thing missing is cocoa.

The light sponge cake will be the base of the cake. Cut the dark one into cubes.

Add regular and vanilla sugar to the sour cream. Whisk.

Add sugar to half a glass of frozen cherry juice and bring to a boil.

Assembling the cake:

Place a light sponge cake on a dish and soak it in syrup.
Coat with cream.
Place cherries and chopped nuts on top.
Dip pieces of dark sponge cake into cream and place on the cake, sprinkle with berries and nuts. We form a slide.
Cover the entire surface with the remaining cream.

Preparing the glaze.

Mix cocoa, sugar and milk
Warm up in a water bath.
Add oil, mix. Cool a little.
Pour the icing onto the cake and let it drip freely.
Sprinkle with nuts.
Place the dessert in the refrigerator for 4-6 hours.

Fruit slide cake

The basis for this cake is a sponge cake, which we will now bake according to a very simple recipe.

Required:

sugar - 1 glass
flour - 1 cup
4 eggs
soda on the tip of a knife

Preparation:

Mix the dough.
Bake in a greased pan at 180 degrees.
The baked goods are cooled in the mold.
Divide the biscuit into two layers.
Pour syrup over the bottom layer.
Cut the second cake into pieces.

sugar - 100 gr
water - 100 ml
cognac - 1 tbsp. spoon

Mix all ingredients, heat, stirring, without bringing to a boil.

For the filling you will need canned fruit.

Let's prepare the soufflé.

Required

fruit yogurt - 300 gr
cream - 500 gr

Preparation:

Whip well-chilled cream.
Boil 20 grams of peach compote, dissolve 1 tablespoon of gelatin in it.
Combine gelatin with yogurt, stirring gently.
Gently mix whipped cream with yogurt.

Assembling the cake.

Cover the salad bowl with cling film.
Layer layers of fruit, biscuit cubes and soufflé.
Place the syrup-soaked cake layer on top.
We arrange the dessert in the refrigerator.

Preparing the glaze.

Required:

sour cream - 2 tbsp. spoons
oil - 50 g
cocoa - 3 tbsp. spoons
sugar - 2 tbsp. spoons

Preparation:

Place all products in a saucepan.
Warm up over low heat.

Take the frozen cake out of the bowl and place it on a plate. Drizzle with chocolate glaze as desired. Decorate with nuts.

From choux pastry

We will make this fruit cake from choux pastry. Delicate custard cakes are successfully combined with fruit layers, creating an unusual taste of the dessert, and thanks to the sunny orange color, it will become a real table decoration. The entire cooking process is accompanied by photos.

You will need:

4 eggs
margarine - 100 rub.
water - 160 ml
flour - 1.5 cups
sour cream at least 20% - 300 g
sugar - 0.5 cups
2 bananas
1 orange
1 kiwi

Preparation:

Melt the margarine.
Combine with water and bring to a boil.
Add flour, stir.
Cool the mass.
Rub the eggs into the dough one at a time.
The result is a homogeneous dough.
Using a pastry bag, place a grid of dough on a baking sheet lined with paper. Three such grids will be required. Let's bake.
We cut bananas and oranges into cubes, and cut kiwis into slices.
Beat the cream from sour cream and sugar.
Grease the bottom cake with cream.
Place banana slices on top.
Place the next cake layer, grease it with cream, and add kiwi.
Cover with cake, grease the entire surface with cream, and place orange slices.

The cake is ready. We send it to a cold place for a couple of hours.

Our meeting today has come to an end. I hope you enjoyed these simple recipes and that fruit cakes will now take their rightful place among your favorite desserts. If so, like it and share it with your friends. And I will prepare even more interesting recipes for our next meeting.