As a rule, each fruit cake has one main similarity with each other; they are all prepared on the basis of cake layers. The cakes for the base can be made from shortbread or biscuit dough; as for the cream, you can use absolutely anything to suit your sweet tooth.
Butter creams are very heavy, so it is advisable to avoid them and take note of a cream based on sour cream or cottage cheese; a cream made from cream will also be light and airy. A delicate sponge cake with curd filling and decorated with aromatic, bright and very tasty fruits; the perfect solution to this problem is a fruit cake.
A fresh and aromatic treat for the whole family and dear guests, fruit cake will always make the table festive.
To prepare an exquisite delicacy with fruits, not only fresh fruits are used, but also frozen or canned ones. The fruits must be processed in any case - seeds and stalks must be removed and they must be washed. The juice from the fruit should drain as much as possible and only after that they can be used.
One of the suitable ingredients for such a cake is jelly; it is prepared independently and is mainly used for recipes for children's cakes. Another component can be ground or finely chopped nuts.
A set of berries and fruit is a filling and at the same time a decoration for the top part of the treat. They are used to make various figures, which are then used to create real paintings or patterns.
Health benefits of fruit cake
Fruit cake is not only delicious, it is also very healthy, especially if prepared at home. Frozen fruits and berries are beneficial in the winter season.
Today, there are a lot of recipes that do not require baking at all, which allows fruits and berries to fully retain their properties.
In order to restore the energy wasted during the day by your child, you need to delight him with healthy treats with fruit - a healthy, tender cake.
“Fruit tenderness” fresh tender cake
To prepare the dough you need:
Chicken egg - 3 eggs; Granulated sugar - 1.5 cups; Margarine for baking – 200 grams; Premium wheat flour – 1 cup; Soda – 1 teaspoon To prepare the cream for the cake you need: Condensed milk – 1 can; Butter – 200 grams.
To prepare the syrup for the cake: Purified water – 1 glass; Granulated sugar - 3 tablespoons.
Ingredients for decoration: Kiwi – 2 pcs.; apples – 2 pcs.; orange – 1 pc.
Step-by-step recipe for preparing fruit treats:
- Margarine for baking must be completely melted and allowed to cool.
- I prepare the dough: beat granulated sugar with chicken eggs, add sour cream and cooled margarine. I combine wheat flour with soda and add it in small portions to the resulting mixture.
- I prepare a baking sheet, pre-grease it and place the dough on it; bake the cake for 30 minutes at a temperature of 180 0C.
- While the cake is baking, I prepare the fruit decoration: remove the core from the apples and cut them into thin slices, cut the orange into circles, and cut the kiwi lengthwise.
- I prepare the syrup for the cake: add granulated sugar to boiling water; as soon as it is completely dissolved, add apple and orange slices to the syrup.
- I boil the fruit for about five minutes, after which I drain the syrup. From the resulting softened fruits, I form roses, securing them with a toothpick, leaving them to fix, and before decorating the finished dessert, I remove the toothpicks.
- After the cake is baked, you need to take it out and let it cool. At this moment I will prepare the cream. I beat the butter at room temperature with a mixer with condensed milk and place it in a cool place to thicken completely.
- The cooled cake must be cut into two equal parts and coated with thickened cream. If desired, you can add fruit. I decorate the top part with fruit flowers and chopped kiwi petals. The fruit cake is ready.
Chilled jelly dessert with fruits on a sour cream base
In the summer, everyone wants to saturate their body with healthy vitamins as much as possible, so it is necessary to eat fruits and berries. A dessert made from them, based on sour cream, in the form of a jelly cake, is an excellent solution to the problem that will delight both children and adults.
Ingredients for jelly dessert and step-by-step recipe:
Fresh raspberries – 300 grams; Blackberries – 200 grams; Mulberry – 100 grams; Gooseberries – 50 grams; Sour cream 10% – 700 grams; Granulated sugar – 300 grams; Jelly in bags – 5 pcs.; Gelatin – 1 packet.
The process of preparing dessert with fruits:
- I put a saucepan with water on the fire and bring it to a boil, add the jelly into it and mix it well. I recommend using food coloring to add bright colors to the dish. When the jelly is ready, pour it into molds.
- Instant gelatin must be boiled, add it to pre-whipped cold sour cream with granulated sugar.
- I prepare the berries: wash and dry them, cut the jelly into a dessert dish, add the berries and sour cream there. I put it in the refrigerator.
- I leave the cake to sit for 8 hours.
Delicate, light sponge cake with fruits
A uniquely tender and light dish - jelly cake with berries and fruit. A recipe prepared on a sponge cake base, such a dessert immediately turns from an ordinary treat into a full-fledged celebratory cake. The sponge cake combined with creamy fruit cream will simply melt in your mouth.
Ingredients necessary to prepare this delicate dessert:
Wheat flour – 550 grams; Chicken egg – 6 pcs.; Granulated sugar – 350 grams; Gelatin – 2 packets; Purified water – 2 glasses; Low-fat yogurt – 250 milliliters; Jelly – 3 packs; Vanilla sugar – 1 package; Corn starch - 2 tablespoons; Turmeric – 1 teaspoon; Strawberries – 500 grams; Tangerines – 300 grams; Butter – 50 grams; Cream 33% fat - 30 milliliters.
Step by step recipe:
- I dilute the gelatin in cold water and leave it to infuse.
- Place the chilled chicken eggs in a bowl and beat with a mixer at low speed. I continue to beat and add granulated sugar and vanilla sugar in small portions. As soon as the mass becomes elastic, add wheat flour and starch.
- At the end, I add turmeric and gently knead the mass. A small amount of turmeric will not add flavor, but will add bright color to the cakes.
- Place half of the dough into a greased baking dish and place it in a preheated oven at 1850C for 25 minutes. The cake should not be pierced with a toothpick, press it down with a spatula and if it returns to its original position, this is a sign of its readiness, otherwise we send it to finish baking.
- I add the gelatin to boiling water, stirring constantly until it becomes smooth. Remove from heat and let cool completely.
- Beat the cream with a mixer, constantly increasing the speed. The utensils for this process must be clean and dry. A drop of water will prevent the cream from rising.
- Gradually add granulated sugar, yogurt, and gelatin mass. I mix everything well.
- I dilute the jelly according to the instructions and leave it to thicken completely.
- I wash and chop the strawberries, peel the tangerines and chop them too.
- Using a thread, I cut the sponge cake into two parts.
- I place one part on the bottom of a springform pan, add fruit in random order and fill it with creamy soufflé, leaving for 30 minutes.
- After this time, I place another cake layer, fruit and soufflé on top, fill the top with prepared jelly and place it in a cold place for 8 hours.
Easy to prepare curd and jelly cake without baking
If you love sweets, but cannot afford to indulge in them, a curd cake with very low fat content and a unique refreshing taste can solve the problem of extra calories.
To prepare you will need:
Sour cream with low fat content - 350 milliliters; Any shortbread – 400 grams; Low fat cottage cheese – 300 grams; Granulated sugar – 100 grams; Flavored jelly “Kiwi” – 2 packs; Instant gelatin – 1 packet; Butter – 100 grams; Lime – 1 pc.; Fresh mint or lemon balm leaves.
Step-by-step recipe for preparing the delicacy:
- Based on the instructions, prepare the jelly. I put the gelatin in cold water and add lime juice and let it brew.
- Base for the cake: ground cookies, rub with butter. I put it in a cake dish. I leave it in the refrigerator.
- Beat cottage cheese, sour cream, granulated sugar thoroughly into an airy foam. I add heated and cooled gelatin to the resulting mass.
- I transfer the resulting cream onto the formed base and place it in the refrigerator for one hour.
- As soon as the base of the dessert hardens, I place the jelly on top.
- I decorate the finished cake with sprigs of fresh mint or lemon balm.
- As a rule, it is recommended to use fresh berries and fruits to prepare fruit desserts, but in the winter season you can replace them with frozen berries or even jam.
- If you call for lime in a recipe and there isn't, you can substitute lemon.
- Store-bought jelly can be replaced with homemade jelly from nectars or compotes.
- Gelatin can be diluted in the evening, so in the morning you can start preparing dessert.
Recipes for making cream and other confectionery decorations
30 min
140 kcal
5/5 (10)
Even the most delicious dessert without the correct, bright design does not give any idea about itself, does not carry any tasty urge. In this article I want to talk about an option for serving dessert that is available even to novice pastry chefs, namely, decorating cakes with fruits at home with a photo for greater clarity.
Decorating cakes with fruits: everyone is in favor of useful decoration
What are fruits? They are a source of vitamins, first of all. And for whom sweets are most often prepared at home - for the flowers of life, our children. For me the main advantage of a cake decorated with fruits and berries is the benefits for the body, unlike, for example, colored creams or sugar figures. Another plus: if you overdo it with sugar while preparing the cakes or cream, fruits or berries with a sour taste will balance out and smooth out such a mistake.
List of the best fruits for decorating cakes
Fruits are an excellent material for decorating a cake; they are inexpensive, tasty and healthy, colorful and bright. Fruits and berries have always been in harmony with the dough as a filling, why not use them in decoration.
To decorate a cake with fruit, it is advisable to choose ripe, but not overripe fruits, without cracks or stains on the skin, without dents or darkening. The most popular fruits for decorating desserts are: apples and almost all citrus fruits, bananas, peach, plum, apricot, kiwi, pears. Among the berries, confectioners prefer strawberries, blackberries, blueberries and currants (black and red). Grapes are often used in desserts.
What fruits are not suitable for decorating a cake at home?
But there is also a list of which fruits it is not advisable to decorate a cake with. Not all frozen fruit retains its color, shape and flavor once defrosted, so you need to be selective with it.
Cherries are not very suitable: firstly, because of the pit; secondly, after removing the pit, the cherry exudes juice, which colors the cream, on top of which the fruit is laid out. The same can be said about watermelon: it is too juicy to use in cakes.
Pineapple and kiwi do not allow the jelly to harden, so if you plan to fill the fruit decoration with jelly, they should be doused with boiling water before decorating. If canned fruits are used to decorate sweet dishes, the liquid must drain from them.
How to decorate a cake with fruits: step-by-step instructions
Let's look at how to decorate a cake with fruits step by step. I will be decorating a sponge cake with buttercream and chocolate fudge on top, apple, raspberries and blackberries. In order to prepare the decoration, I need the following products:
Decorating a cake with your own hands is not difficult, the main thing is that the composition does not float and the flowers, and I will make roses, do not fall apart.
Step one: I make syrup. Pour a cup (100 ml) of water into a saucepan, bring to a boil, then add 100 g of sugar. Stir the sugar until it dissolves completely and remove from the heat. 
Step two: wash an apple and 100 g each of raspberries and blackberries. I scatter the berries on a towel to dry. I cut the apple in half, then into thin slices. 
I dip a plate of apple in syrup and roll it into a tube, I also dip the next one and wrap it on top of the first. 
The secret to how easy it is to decorate a cake with apple roses is that each “petal” covers the end of the previous one.
In addition, the “petals” are set by the syrup. One flower requires approximately five apple slices. 
Step three: I place the flowers in the center of the cake. The mint leaves around them imitate rose leaves. Along the edge of the cake, it is round in shape, I place blackberries and raspberries close to each other, alternating them. I put several berries in a chaotic order in the free places on the cake. The cake decorated with fruit is almost ready, the final touch is to lightly sprinkle the berries with powdered sugar; it will look beautiful against a chocolate background.
During a famine in 1407 in the German city of Lubeck, it was decided to make bread from almond flour. Since then, Lubeck has been considered the capital of marzipan, which is known to be made from almonds and sugar syrup.
How to decorate a homemade cake depends largely on the event for which it is prepared. If it’s for a children’s party, then cutting out figures of animals or fairy-tale characters from fruits will be just a great idea. 
From fruits you can make flowers, geometric shapes, hearts, and so on, whatever your imagination allows.
From fruits cut into slices, you can easily lay out any ornament or an entire carpet, combining fruits and berries of several colors. A composition of fruits and berries is often filled with jelly, which gives it stability and a glossy shine. 
Fruits can be dipped in chocolate, sprinkled with powder or cinnamon, coconut, or ground nuts.
If we decorate a cake with fruit and sprinkle powdered sugar on top, the fruit or berries must be dry, otherwise the powder will spread on them.
Ideas and photo examples: decorating a cake with fruits
1. Bouquet of orange roses with apple and kiwi leaves. The composition is filled with almost colorless jelly, which gives it durability and does not detract from the brightness of the color of the fruit. It looks simple and elegant. 
2. A very delicate spring composition of raspberries and the remains of tinted cream. Despite the fact that only one type of berry was used, there is a sense of completeness in this design. 
3. The cake is decorated with bright, juicy and appetizing berries. No complicated tricks, just a perfectly chosen combination of color and shape. 
4. A fruit figure that is perfect for decorating a cake for a children's party. Using this owl as an example, you can depict any other animal or fairy-tale character. 
Juicy and bright fruits give every cook his own ideas about using them as decoration. If you have similar experience, your own best practices and favorite techniques on how to decorate a cake with fruit, write to me in the comments, send me a photo, I will be grateful to you. It would be interesting to know your opinion about fruits that are easier to work with, about how best to combine fruits in color and taste.
Decorating a cake with fruit is the best option for decorating a dessert at home. Even a child can make this kind of decoration; a simple fruit ornament does not require any special skills. In addition, the combination of fruits and berries of bright colors looks festive and appetizing.
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To impress your acquaintances and friends with your culinary skills and enjoy a delicious dessert, you don’t have to knead the dough for a long time and stand at the stove.
Your guests will be delighted with these cakes! website I’m sure you won’t be able to spoil them, even if you try very hard.
Chocolate Banana Cake
You will need:
For the base:
- 100–200 g cookies
- 50–100 g butter
For filling:
- 2–3 bananas
- 400 ml sour cream or natural yoghurt
- 100 ml milk
- 6 tbsp. l. granulated sugar
- 3 tbsp. l. cocoa or 80–100 g dark chocolate
- 10 g gelatin
Preparation:
Pour gelatin into 100 ml of water and leave to swell for the time indicated on the package. Break the cookies and place them in the bowl of a blender or food processor. Grind it into crumbs.
Melt the butter, add to the cookie crumbs and mix well. Place the mixture on the bottom of the springform pan, level and compact well. Place in the refrigerator for 30 minutes.
Pour milk into a saucepan, add granulated sugar, swollen gelatin and cocoa. Heat, stirring constantly, until the gelatin is completely dissolved. Do not boil. Remove from stove.
Add sour cream or natural yogurt. Mix.
Peel the bananas, cut in half and place on the base. Carefully, slowly pour the chocolate mixture on top.
Place in the refrigerator for at least 3 hours to set.
Fruit and berry cake
You will need:
- 300 g biscuit
- 0.5 l. sour cream
- 1 cup of sugar
- 3 tbsp. l. gelatin
- berries and fruits (strawberries, bananas, kiwi, etc.)
Preparation:
Break the crust into pieces and set aside.
Pour 1/2 cup of cold water over the gelatin and leave for half an hour. Then heat the water until the gelatin is completely dissolved.
At this time, beat the sour cream and sugar and, stirring, gradually add the gelatin mixture to them. Line the bottom of a deep bowl with cling film (or parchment). Lay out in layers: fruits/berries, then pieces of biscuit, again a layer of berries/fruits, etc.
Then pour everything with the sour cream-gelatin mixture prepared earlier. Place the fruit cake in the refrigerator for 3-4 hours. Carefully invert onto a large plate and serve.
Curd cheesecake
You will need:
- 500 g cottage cheese
- 1 can of condensed milk
- 10 g instant gelatin
- 2/3 cup water (or milk)
- 250 g shortbread cookies
- 100 g butter
- berry sauce for serving
Preparation:
Grind the cookies into crumbs using a blender. Melt butter, mix with cookies, grind until smooth crumbs. Line the bottom of a 21 cm diameter baking dish with paper. Layer the cheesecake base, pressing the cookie crumbs firmly into the bottom and sides of the pan.
Dilute gelatin in 2/3 cup of water and leave for 10 minutes. Then place the cup with gelatin in hot water and, stirring constantly, completely dissolve the gelatin. Mix cottage cheese with condensed milk. Pour gelatin into the resulting curd mass and whisk everything together thoroughly.
Place the curd mixture on the cookie base and smooth it out. Cover the cheesecake pan with cling film and refrigerate for 3 hours to set. When serving, top with berry sauce or jam.
Strawberry cracker cake
You will need:
- 2 kg fresh or frozen strawberries
- 500 g heavy cream
- 500 g cracker, preferably square
- 1 cup of sugar
- 50 g dark chocolate for decoration
- 1 packet vanilla sugar
Preparation:
Separate the strawberries from the stems, sort, rinse well with running water and leave in a colander to drain off excess water. Then set aside a few berries to decorate the cake, and cut the remaining berries into thin slices.
Beat the cream with sugar and vanilla sugar into a thick cream. Divide the crackers into 4 equal parts or into several parts according to the size of the dish in which the cake will be prepared.
Place the first layer of crackers in a dish for preparing strawberry cake, cover with whipped cream, and place strawberry slices on them. Repeat this with all layers. Decorate the top layer of cream with strawberry slices and any strawberries that are left for decoration.
Break the chocolate and melt it in the microwave. Make sure that the chocolate does not boil. Then carefully pour melted chocolate over the finished strawberry graham cracker cake.
Milk jelly with chocolate
You will need:
- 750 g milk
- 150 g chocolate
- 100 g granulated sugar
- 30 g gelatin
- vanillin to taste
Preparation:
Soak gelatin in cold boiled water in a ratio of 1:8 and leave to swell for 30–40 minutes.
Grate the chocolate on a coarse grater and dissolve it together with sugar in hot milk, add dissolved gelatin, bring to a boil, pour into molds and cool.
Before serving, lower the jelly mold into hot water for 1-3 seconds, then cover with a plate and turn it over, remove the mold. Drizzle the jelly with syrup or decorate with whipped cream.
The biscuit can be prepared according to any favorite recipe. We will need 200 grams of prepared biscuit.
Next, add gelatin to a small container and pour in 125 ml (half a glass) of milk or clean cold water and leave for 30 minutes for the gelatin to swell. Place the sour cream in a bowl, add sugar and beat with a mixer until the sugar is completely dissolved. Place the swollen gelatin in a water bath and, stirring, bring it until completely dissolved, without allowing it to boil. Continuing to beat the sour cream and sugar, pour in the gelatin in a thin stream and beat for about half a minute. Cover the bottom of a deep bowl (I have a tureen) with cling film (I didn’t cover it, but it’s better to cover it). Wash fruits and berries, remove peels and seeds, cut apples and strawberries into small pieces, cut kiwi into rings (leave a little to decorate the top of the cake). Also cut the biscuit into pieces (1.5x1.5 cm). Place sliced kiwis and strawberries (or other berries, currants, blueberries) into rings on the bottom and sides of a bowl.
Mix the remaining fruits and berries with pieces of biscuit and sour cream, pour into a bowl with the berries and fruits laid out (in the photo there is a part of the biscuit and berries with sour cream),
cover and refrigerate until completely set (about 2-3 hours). The fruit cake is ready. Remove the bowl from the refrigerator, invert the cake onto a plate and remove the film. I didn’t have any film and, in order to get the cake out, I put the dish with the cake in boiling water for a couple of seconds. Top the cake with berries and fruits of your choice.
Dear friends and guests of the Home Restaurant website! On the eve of the holidays, the topic of desserts is always very relevant, so I bring to your attention a simple but very tasty sponge cake with fruits and whipped cream. Sponge cake with fruit replaced Napoleon, Honey cake, Bird's Milk Cake, and other “complex cakes” from our Soviet past, and managed to fall in love with many sweet tooths.
When I need to prepare a universal dessert for a large number of guests, a recipe for sponge cake with fruit is my lifesaver. A sponge cake with fruit inside is always liked by both adults and children, so it is equally suitable for both a traditional feast and a children's party. This is exactly the kind of sponge cake with fruit and whipped cream that is sold in stores. But homemade cake turns out much tastier!
The combination of fruits in a cake is of great importance, and below I will not only tell you what fruits can be added to the cake, but also how to properly prepare fruits for our delicious dessert.
You can use any cream for a sponge cake, but since we are preparing a simple fruit cake, the cream should be simple, but at the same time hold its shape well, not spread, and be suitable for leveling the surface and sides of the cake. Therefore, for a sponge cake with fruit and a predictable result, I always prepare whipped cream cream.
Have I intrigued you? Then welcome to my modest kitchen, where I will tell you in detail how to bake a sponge cake for a cake, prepare a fruit filling, whip cream, and of course beautifully decorate a sponge cake with fruit. I hope my detailed master class with step-by-step photos will tell you in detail how to make a sponge cake with fruit.
Ingredients for sponge cake for a 25 cm pan:
- 5 pieces. eggs
- 1 cup of sugar
- 1 cup flour
- 1 pinch of salt
Filling ingredients:
- 2-3 pcs. banana (depending on size)
- 3 pcs. kiwi
- 300 gr. canned peaches without syrup
- ¼ lemon
Ingredients for cream:
- 750 ml. whipping cream 30-33% fat
- 1 cup of sugar
For decoration:
- almond flakes
- fresh or frozen berries
- fresh mint
*Glass with a volume of 250 ml.
How to make fruit sponge cake:
We start preparing the sponge cake by baking a simple sponge cake. I described all the intricacies of preparing a classic sponge cake in a separate article, so if you are baking a sponge cake for the first time, I strongly recommend that you read my biscuit writings.
Separate the cold whites from the yolks and add a pinch of salt.
We begin to beat the whites at maximum mixer speed until a fluffy foam forms.
Then add half the sugar and beat the whites until the sugar dissolves and stiff peaks form. It should look something like my photo.
Add the remaining sugar to the yolks.
And beat until the sugar crystals dissolve.
Using a whisk, carefully mix the egg white and yolk mixture.
Then add the flour in small portions, and also slowly mix with a whisk until the flour is completely integrated into the egg mixture.
Grease the bottom of the biscuit pan with vegetable oil and sprinkle with flour. We transfer the biscuit dough into a mold and send it to preheated to 170-180 degrees. for 30-40 minutes. Oven heat: top and bottom, or just bottom.
Check the readiness of the biscuit with a wooden skewer.
The finished biscuit must be cooled completely and then carefully removed from the mold. We turn the sponge cake upside down so that our finished sponge cake with fruit turns out smooth and beautiful.
I cut the finished sponge cake into three layers using regular thread. You can watch how to do this on YouTube.
Next, let's prepare the fruit filling for our sponge cake. Cut the peaches, bananas and kiwis into small pieces, approximately like in my photo. Sprinkle the banana with a little lemon juice to prevent it from darkening.
Transfer the prepared fruits to a deep plate and mix.
What fruits can be added to the cake:
- banana
- peaches (fresh or canned)
- pineapple (fresh or canned)
- melon (not a fruit at all, but great for cake)
- pear (soft varieties)
- orange or tangerine pulp
- mango
The most important thing to consider when preparing a sponge cake with fruit is that all the fruits should be soft, not sour, and not stand out against the background of the delicate sponge dough and butter cream. Apples, hard pears, and apricots are not suitable for sponge cake.
Choose the combination of fruits to your taste: you can make a sponge cake with kiwi and banana, or you can make it with just peaches, or if you are making a chocolate sponge cake, it would be appropriate to add only bananas.
Prepare the cream for the sponge cake:
Beat the chilled cream with sugar until it reaches stable peaks, similar to what I have in the photo.
You can whip the cream with sugar, or better yet, with powdered sugar, so as not to beat the cream into butter, especially if you use cream from the market and not from the store in a tetra pack.
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