Light fruit cakes. Fruit cake - the best recipes. How to properly and tasty prepare fruit cake. Yogurt fruit cake

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.

Fruit Cakes:: Select a recipe.

Recently, confectionery products with traditional butter or custard creams are increasingly giving way to very tasty and healthy pies and cakes with natural fruit fillings.

Fruit confectionery products taste great, are pleasant to look at, aromatic, enriched with natural vitamins and microelements (and not pharmaceutical synthetic multivitamins!), easily digestible and useful for children and adults.

Cake "Fruit Bird"
For the crust:
6 eggs
1 cup of sugar
1 cup flour
1 chocolate bar
vegetable oil for baking

For the soufflé:
6 proteins
2 tbsp. l. gelatin
5 tbsp. l. condensed milk
100 g butter
0.5 cups sugar
any berries (can be frozen)
any fruit
Cake "Fruit Bird" - preparation:
Knead the dough. Beat sugar and eggs into a fluffy mass. Grate the chocolate on a fine grater and mix with flour. Add the flour mixture into the eggs and sugar, stirring occasionally. Place in a greased pan. Bake the crust in an oven heated to 200°C for 25 minutes.
Make a soufflé. Combine softened butter with condensed milk, dissolved gelatin and mix. Cool the whites, beat them into a thick foam, gradually adding sugar. At the end of whipping, add a mixture of butter, condensed milk and gelatin. When it starts to harden, beat again, adding berries.
Place the baked cake in the mold. Pour the soufflé over it. Garnish with chopped fruit. Place in the refrigerator for 2 hours.
The Fruit Bird cake is ready.
The sides of the cake can be sprinkled with chopped walnuts.

Jelly fruit cake

Eggs – 4 pcs;
sugar – 1 glass;
flour – 1 glass;
soda - on the tip of a teaspoon;
banana – 1 pc.

For layering and decorating the cake:
any fruits or berries you like (in this case: 2 kiwis, 2 bananas, 1 orange).
jelly – 4 bags (can be of different colors)
red wine - half a glass.

Preparation

Mix the dough: beat the eggs into a thick foam, then add sugar and beat some more. Add soda, flour and beat well again.

Then peel and finely chop the banana and add it to the dough.

Grease the baking dish with butter, pour the dough into it and place in the oven preheated to 180-200 degrees. It is very important not to open the oven for the first 20 minutes so that the dough does not shrink. Bake for about 30 minutes.

Meanwhile, peel the fruits and thinly cut them into slices.

When the biscuit is ready, let it cool slightly. In the meantime, boil water and add 1 bag of jelly into it. The jelly should cool slightly but remain liquid.

Then take out the biscuit and cut it lengthwise into 2 layers. Pour wine over the bottom layer from a spoon and drip a little jelly.

Then we place fruit on top (in this case, banana and orange).

Now take the baking dish again. If you use a regular mold, then pour the jelly only on top. Then, when the jelly has hardened, transfer the cake to a plate and decorate the edges with whipped cream (but just before serving!)

You can use a mold with a removable bottom to fill the jelly.

Transfer the cake into the mold. Place the remaining fruit beautifully on top. If there is a gap between the mold and the cake, then you can also put fruit in it.

We put our cake in the refrigerator. When the jelly has completely hardened, take the cake out of the refrigerator, open the mold and carefully remove it. Ideally, the cake should be completely covered with a layer of jelly. But if it doesn’t turn out quite smooth, you can take a jar of whipped cream and, decorating the cake with cream, cover up the unevenness. But the cream should be used only before serving, as it shrinks very quickly.

Then put the cake back in the refrigerator. It is advisable to give it time to brew. If you prepare it in the evening, you can eat it in the morning. It soaks in perfectly during this time.

Apricot cake
For the test:
120 g crackers
50 g sugar
150 g butter

For filling:
1 kg canned apricots
500 g cottage cheese
120 g sugar
1 packet vanilla sugar
zest and juice of half a lemon
250 ml cream
16 g gelatin

For decoration:
30 g almond leaves
1 egg white
1 tablespoon apricot jam
80 g sugar
10 g chopped pistachios
several cherries

Place the crackers in a plastic bag and crush with a wooden rolling pin. Then mix with sugar and melted butter and place in a springform pan. Level the mass and compact it. Line the edge of the pan with a wide strip of parchment paper.

Drain the juice from the apricots. Make a puree out of 300 g, set the rest of the fruit aside. Prepare a homogeneous mass of cottage cheese, sugar, vanilla sugar and lemon zest with the addition of juice. At the end add fruit puree. Whip the cream into a stiff foam. Soak the gelatin in a small amount of cold boiled water and, stirring, dissolve over low heat. Add both to the curd mixture. Fill the springform pan with the prepared mixture, level it and put it in the refrigerator for 2-3 hours.

Remove the cake from the springform pan and remove the parchment paper. Place the reserved apricots on top. Heat the apricot jam, rub it through a fine sieve and brush it over the fruit and edge of the cake. Fry the almonds in a Teflon frying pan without fat and press them to the edge of the cake with a spatula. Beat the egg whites with sugar and fill a pastry bag with it. Then squeeze out thin lattice-shaped flagella on top of the fruit, and small rosettes along the edge of the cake. Garnish with pistachios. Lightly brown the whites on the grill. Decorate the finished cake with cherries and serve completely cooled.

Pineapple cake
For the test:
6 eggs
150 g sugar
100 g premium flour
60 g potato starch
50 g instant chocolate powder
50 g peeled ground almonds
50 g butter

For cream and decoration:
1/2 l milk
160 g sugar
1 packet vanilla pudding
250 g softened butter
1 tablespoon rum
8 slices of pineapple compote
100 g roasted almond flakes
8 glazed cherries

Grease the bottom of the cake pan with butter. Preheat the oven to 180°C. Grind the yolks with 1/3 of the sugar until white. Beat the whites with the rest of the sugar into a strong foam. Mix sifted flour with potato starch and chocolate powder with ground almonds. Carefully fold the beaten egg white into the yolk foam and mix with the flour mixture. Finally, add melted butter to the dough. Place the dough in the pan and bake for 35-40 minutes. Place the baked cake on a wire rack, cool and leave for 2 hours.

Meanwhile, prepare pudding using pudding powder, milk and sugar according to the instructions on the bag. Leave the cooked pudding to cool, stirring occasionally. Grind the butter with rum and add the cooled pudding into it, spoon by spoon. Cut the biscuit base into 3 layers with a sharp knife. Pineapple pieces, previously placed in a colander to drain the juice, cut into equal shares and set aside 16 pieces. Grease the bottom layer of the sponge cake with buttercream and place pineapple pieces on it. Cover them with a thin layer of cream and place the next layer of sponge cake on it. Grease it with cream and cover with the last layer of sponge cake. Spread the top and sides of the cake with a thin layer of cream. Transfer the remaining cream into a pastry bag. Sprinkle the top and sides of the cake with toasted almond flakes. Place a star-shaped tube on a pastry bag and decorate the top of the cake with 16 cream roses, each of which in turn is decorated with a set aside piece of pineapple and a glazed cherry.

Cake "Australian" (fruit)

Ingredients: Various fruits 450 g, butter 150 g, sugar 200 g, eggs 2 pcs., lemon zest 1/2 teaspoon, vanilla sugar 1 bag, soda 1/2 teaspoon, flour 200 g, dry yeast 1 teaspoon.

Place washed, peeled and seeded fruits, butter, sugar and seasonings in a saucepan, add 1 glass of water and boil for 10 minutes.

Cool, add soda and beaten eggs, then add flour mixed with diluted yeast and mix everything well.

Line a cake pan with a diameter of 20 cm with oiled parchment paper, place the prepared mixture on it and bake in the oven at moderate temperature for 1 hour.
Cut the cake on the second or even third day. Top with fruit.

Yogurt cake with peaches
Ingredients:
biscuit cookies – 150 g
butter – 100 g

For filling:
gelatin – 1 tbsp. spoon
peaches – 650 g
sugar – 100 g
yogurt – 450 g
juice and grated zest of 1 lemon
heavy cream – 250 g

Cooking method

1. Line the form with parchment. Mash the cookies into crumbs, combine with butter and place tightly. Cool it down.

2. Soak gelatin in cold boiled water for 40 minutes.

3. Rub the peaches with sugar, leave some for decoration. Add half of the dissolved gelatin, mix and place 3/4 of it on the cooled crust. Cool it down.

4. Combine yogurt with lemon juice, zest and 2 tbsp. spoons of sugar, add the remaining dissolved gelatin and whipped cream. Place on jelly crust.

5. Apply the remaining jelly on top. Refrigerate for 3 hours.

Rainbow fruit cake
shortbread dough 280 g
apricot jam 50 g
fruits and berries 630 g
chocolate 30 g
For cream:
thick cream 130g
apricot jam 3 tbsp. spoons
lemon juice 1 tbsp. spoon
For the jelly:
gelatin in plates 3 pcs.
champagne 85 g
sugar 150 g
water 150 g

Bake a cake base from shortcrust pastry, cool it, brush it with jam using a brush, then
chocolate melted in a water bath.
For the cream, whip the cream, add jam, lemon juice and stir.
Place the prepared cream on the base, place chopped fruits and berries on top.
For jelly, soak gelatin, then dissolve in a water bath. Pour water over sugar and boil the syrup for several minutes. Combine gelatin with syrup, add champagne, stir. Cool the prepared jelly to room temperature, and use a brush to cover the fruits and berries with it.

Orange cake
For the biscuit:
5 eggs
170 g sugar
1 pinch of salt
85 g wheat flour
85 g starch
1 teaspoon grated lemon zest
50 g melted butter

For cream:
6 leaves (9 g) gelatin
4 egg yolks
100 g sugar
1/2 l milk
1 vanilla pod
1 pinch of salt
500 g cream

For impregnation:
juice of 2 oranges
4 tablespoons orange liqueur

For decoration:
100 g roasted almonds, sliced
12 chocolate cubes, chopped into shavings

For the sponge cake, beat the eggs, sugar and salt into a white cream. Sift flour and starch into it and mix carefully. Add zest and melted butter. Grease and flour a springform pan with a diameter of 24 cm. Place the dough in it and bake in the middle part of a preheated oven, first for 10 minutes at 200°C, then for another 20 minutes at 180°C. If, when testing with a stick, the dough continues to stick to it, bake the sponge cake for another 5-10 minutes. Remove the finished biscuit from the mold and cool.

For the filling, soak gelatin in cold water. Grind the yolks and sugar into foam. Boil the milk with the open vanilla pod and, stirring thoroughly, gradually pour it into the yolk mass. Remove the vanilla bean and heat the cream, continuing to stir until it begins to stick to the whisk. The cream should never boil, otherwise the yolks will curdle! Squeeze out the soaked gelatin, dissolve it in the hot cream and cool. Before thickening, whip the cream into a strong foam and carefully mix with the cream.

Cut the cooled sponge cake into 2 or 3 layers with a sharp knife. Place one cake on a plate. Mix orange juice with liqueur. Sprinkle half or a third of the juice over the surface of the cake. Spread a layer of cream about 1 cm thick on the cake. Then place the 2nd and 3rd cake layers on top, each time repeating the soaking and spreading with cream. Finally, brush the sides of the cake with the remaining cream. Place in the refrigerator for 2-3 hours to harden. Press the almonds slightly onto the sides of the cake with your hand and decorate the top of the cake with chocolate chips.

Waffle cake with apples and figs
4 eggs
350 g butter
150 g sugar
1 apple
125 g flour
1 teaspoon baking powder
50 g chopped almonds
175 ml milk
1/2 teaspoon ground cinnamon
1 packet vanilla sugar
4 figs

Grate the apple. Grind 2 egg yolks with 100 g butter and 50 g sugar. Add the apple, flour, baking powder, almonds, milk and cinnamon and knead the dough. Beat 2 egg whites and add to the dough. Bake 3 waffles.

To prepare the cream, beat 2 eggs, 100 g of sugar, vanilla sugar and 250 g of butter. Cut one fig into slices and the rest into cubes. Place cream on 2 waffles and distribute fig cubes on top. Place one on top of the other and cover with the third waffle. Garnish with cream and fig slices.

Mango cake with mascarpone
For the test:
100 g ready-made dark chocolate glaze
6 egg whites and yolks
50 g fructose
150 g sifted wholemeal flour
75 g melted butter or margarine

For cream:
6 leaves (9 g) white gelatin
2 ripe medium-sized mangoes (500 g pulp)
400 g mascarpone (Italian curd cheese)
50 g fructose
125 g cream

For decoration:
12 medium ripe mangoes
200 g ground pistachios

Cut the chocolate glaze into pieces, melt in a water bath and cool again to 30°C. Grind the yolks and 30 g of fructose into a foam and, continuing to grind, gradually pour melted chocolate into this mass. Beat the whites with the remaining fructose into a thick foam and place in a heap on top of the yolk cream. Sift coarse flour on top, add melted butter and stir. Preheat the oven to 200°C. Place the dough in a greased springform pan with a diameter of 24 cm and bake the sponge cake in the middle part of the oven for 30-40 minutes. Remove from the pan and cool on a wire rack. Then cut the sponge cake into 2 layers.

To prepare the cream, soak gelatin in cold water. Peel the mango, cut the pulp from the bone and grind together with fructose and mascarpone into a puree. Dissolve the squeezed gelatin in a saucepan over low heat and carefully mix with the cream. When the mixture begins to harden, mix it with whipped cream. Coat the bottom cake with 2/3 of the cream, cover with the second cake and brush it with the remaining cream.

Peel the mango, cut the pulp into thin slices from the bone and fan out these slices on the cake. Sprinkle the sides of the cake and the mango slices with pistachios. Serve well chilled.

Cake with kiwi and strawberries
For the test:
5 eggs
5 tablespoons water
125 g sugar
1 packet vanilla sugar
1 pinch of salt
150 g flour
baking powder on the tip of a knife

For filling and decoration:
1 vanilla pod
1 sachet of semi-finished vanilla cream
300 ml cold milk
200 g butter
12 kiwi fruits, weighing approx. 100 g each
200 g small strawberries or wild strawberries
100 g strawberry jam
100 g almond "petals"

Mix the egg yolks with water and beat until foamy, adding 2/3 of the sugar and vanilla sugar. You need to beat until the sugar dissolves and the mass becomes thick and white, otherwise the sponge cake will not be airy. Beat the whites with salt into a strong foam and only then, while continuing to beat, add the remaining sugar in small portions. Add the beaten egg white to the yolk mixture. Mix flour with baking powder and add there. Mix everything lightly, but thoroughly (with a broom, but not with a mixer). Line a springform pan with a diameter of 24-26 cm with parchment paper, grease with butter or margarine and sprinkle with flour or breadcrumbs. Fill the mold with dough and place in an oven preheated to 180°C. Bake for 50-60 minutes; then keep it in the mold for a while and place the biscuit on a stand. Remove the paper and leave it overnight.

To prepare the cream, cut the vanilla pod lengthwise and cut out the core with a knife. Pour the cream powder into a bowl, add milk and vanilla pulp and beat with a mixer until the mixture becomes fluffy. Then transfer to another bowl and stir until foam forms; add softened butter. Mix everything thoroughly and put it in the refrigerator.

Peel the kiwi and cut into slices. Rinse the strawberries with cold water, dry and remove the stems. Cut the biscuit horizontally twice. Grease the first cake with strawberry confiture, place 1/4 of the cream and 4 kiwi slices on it. Place the second cake on top and place the filling on it in the same way. Cover with the third cake layer and press lightly. Spread the remaining cream over the surface and sides of the cake. Sprinkle the sides with almond “petals”. Decorate the top of the cake with kiwi mugs and strawberries. Serve immediately.

Note: it will be easy to sprinkle the sides of the cake with nuts if you place the cake at an angle, pour the nuts onto a spatula and lightly place them on the cake. It is recommended to place foil under the cake to catch any crumbled pieces of nuts later.

If you want to make the cake faster, you can use ready-made sponge cakes, soaking them in a small amount of rum, cognac or cherry liqueur.

Cake "Fruit Fantasy"
3 types of cakes are baked.

Caramel cake
2 eggs; , 1 tbsp. Sahara;
half a can of boiled dried milk;
a glass of sour cream (15%);
2 tbsp. flour;
1 tbsp. soda, slaked with lemon juice.

Stir, divide the dough into two parts and bake two rectangles or squares. This will be the top and bottom of the cake.

Chocolate cake/roll
2 eggs;
1 tbsp. Sahara;
half a can of dried milk;
a glass of sour cream;
1.5 tbsp. flour;
50 g cocoa;
1 tbsp. soda, slaked with lemon juice.

Stir, divide into two parts and bake two cakes/rolls.

For rolls, take any fruit or berries: bananas, compote peaches, raspberries, strawberries, etc.

White cake/roll
1 egg;
0.5 tbsp. Sahara;
1/4 can of condensed milk;
0.5 tbsp. sour cream;
1 tbsp. flour;
0.5 tbsp soda slaked with vinegar. Bake.

Whipped cream with sour cream, if you want more creamy taste, take more cream - 2 parts cream + 1 part sour cream. Approximate consumption: 1.5 liters of cream + 500 g. sour cream 30%, with sugar (to taste).

You can make two white cakes, one chocolate. like in my photo. Fruits optional. After baking, I immediately roll the cakes into a roll using a clean towel. I leave it to cool, then carefully unwrap it and layer it with fruit and cream. Chocolate cakes are more capricious than white cakes and tend to break when folded.

Assembling the cake: put the caramel cake as a base, coat with cream, take the chocolate cake, coat with cream and place the cut bananas and roll up. Place on caramel cake. Next we roll up the light cake layer, placing peaches on it. And the last one is a chocolate raspberry roll. Place all the rolls, spread cream on top and cover with the second caramel cake. All. We decorate as we want.

Fruit cake "Butterfly"
For 10-12 servings we will need:
3 egg whites, 2.5 tsp. gelatin, 3 tbsp. l. sugar, several fresh grapes, 2 plums, 1 pear, 1 kiwi, 2 tangerines, 3-4 canned apricots, a little orange or lemon zest.
For the sponge cake: 1.5 cups milk, 0.5 cups vegetable oil, 4 eggs, 320 g powdered sugar, 1 tsp. vanilla sugar, 2.5 cups flour, 0.5 tsp. salt, 4 tsp. baking powder.
Prepare butter sponge cake. Mix milk with vegetable oil, boil, remove from heat and let cool. Beat eggs in a bowl with vanilla sugar. Continuing to beat, add powdered sugar in small portions until the mixture turns light yellow.
Sift flour with salt. Add half the flour and half the milk and butter to the egg mixture and mix gently. Add baking powder, remaining flour and milk. Mix thoroughly so that there are no lumps until it becomes a soft, foamy mass.
Preheat the oven to 180°C. Cover the baking sheet with a sheet of parchment moistened with water, pour biscuit dough onto it, bake for 30 minutes. Remove from oven, let cool. Transfer the biscuit to a cutting board.
Cut a piece of such width from the short side of the biscuit so that the remaining one becomes a square - this narrow piece will be the “body” of the butterfly. Cut the square piece diagonally into 2 identical triangles. Cut a triangle with a side of 4 cm from the right angle of each of them. In this place, the “wings” of the butterfly will connect to the “body”. On the opposite side of the “wings” cut out small triangular pieces. Give the cake a butterfly shape.
Beat the whites with sugar into a stiff foam. Soak gelatin in a small amount of water. When it swells, heat it, without bringing it to a boil, until completely dissolved. Set aside 2 tbsp. l. gelatin, and carefully pour the rest into the whites, stirring constantly. Grease the cake on all sides with the resulting cream and put it in the refrigerator for 1 hour.
Peel the fruits and cut into thin slices. Place on the cake, imitating the pattern of butterfly wings. Make eyes from 2 grapes, and antennae from thin strips of zest. Using a brush, brush the top of the cake with the reserved gelatin. Place the cake in the refrigerator for another 15 minutes.
Advice
To ensure that the biscuit can be easily separated from the bottom of the baking sheet after baking, place the baking sheet on a wet towel, cover with a dry towel on top, and let stand for 15-20 minutes.

Cake "Lime"
Required ingredients: 1kg. marshmallows, 1 apple, 1 pear, 1 banana, 2 tangerines, 100g. almonds or hazelnuts, whipped cream and any sour jam for coating the layers.

Preparation: place marshmallows in one layer on the bottom of the plate, spread with jam, then cut fruits and nuts into slices. Next is a layer of cream and again marshmallows, and so on until the products run out. Decorate the top of the cake with whipped cream, sprinkle with nuts and put in the refrigerator overnight.

Tropical Cake
- sugar (100 g + 1 sachet of vanilla sugar;)
- butter (125 g)
- apples (1)
- pineapples (several slices)
- cream (250 ml)
- green grapes (several grapes)
- gelatin (12 g)
- peach (several slices)
- kiwi (1)
- cookies (biscuit 300 g)
- cottage cheese (soft 500 g)

Cut the sponge cake in half. Place the rest of the cookies in a fairly thick plastic bag and crush them with a rolling pin. Melt the butter and mix with the crumbled cookies.

Line the bottom of the springform pan with baking paper, transfer the mixture of butter and crumbs into the pan and press lightly to the bottom. Place the cookie halves along the side of the pan, rounded edges up, close to each other. Place the mold in the refrigerator for 60 minutes.

Soak gelatin in cold water. Mix cottage cheese with granulated sugar and vanilla sugar. Dissolve the gelatin over low heat in a small saucepan and then add to the curd mixture. Place the pan in the refrigerator for 30 minutes.

Whip the cream into a thick foam using a broom. In order not to “catch” the cream, you need to start whipping it slowly, gradually speeding up the pace. Add cream to the gelled mass and mix carefully. Spread the cream evenly onto the crust. This must be done carefully, making sure that the cookies that are standing along the side of the springform pan do not fall over. Smooth the cream with a spoon and put the cake in the refrigerator for at least 3 hours.

Carefully remove the cooled cake from the springform pan, transfer to a plate and decorate: arrange pineapple circles in a circle, place peach slices (without peel) on top. Cut the kiwi in half. Cut cloves on one half, place in the middle, and cut the other half into circles and arrange in a circle. Cut the apple into 5 slices. Cut each slice from the peel side, but so that the slices are connected to each other. Complete the composition with grapes.

Fruit cake "Paradise"
1 tablespoon starch
4 eggs
4 tablespoons powdered sugar
3 tablespoons cocoa
175 g sour cream
fruits - depending on the season

Mix powdered sugar with starch and cocoa. Separate the whites from the yolks. Grind the yolks thoroughly, beat the whites into a thick foam. Then add, with continuous stirring, the yolks to the whites and spoon by spoon the loose mixture. Cover the bottom of the baking sheet with oiled paper, place the prepared dough on it and bake in a moderately hot oven for 10-15 minutes. Cut the baked flatbread lengthwise into 3 pieces. Place one layer on a dish, grease with sweetened sour cream or liquid jam, cover with a second layer and also grease it with sour cream or jam. Decorate the top of the third layer with fruits boiled in sugar syrup until soft.

Pavlova meringue cake with peaches
For 6 servings:
4 egg whites
250 g sugar
8 peaches or nectarines
300 ml heavy cream
100 ml creme fraiche or sour cream
some honey
2 tablespoons sugar

Preheat the oven to 140°C. Line a baking sheet with parchment, place a plate with a diameter of 18 cm on top and trace it with a pencil - this will be a template for the cake. Then turn the parchment over so that the pencil does not imprint on the cake.

Using an electric mixer, beat the egg whites until stiff (about 3 minutes), add the sugar and beat again. You should get a very dense and shiny mass. Spoon half the mixture onto the template, and place the remaining mixture onto the crust as a border. Bake for 1.5 hours and cool without removing from the oven.

Cut the peaches in half, remove the pits and cut into wedges. Whip the cream into soft foam. Carefully add sour cream and spread mixture onto the crust. Place the peaches on top, drizzle them with honey and sprinkle with powdered sugar.

Layer cake with quince filling
For the base:
450 g puff pastry (6 sheets)
6 tablespoons sugar for rolling
1 tablespoon powdered sugar for sprinkling

For filling:
1.25 kg quince
vanillin to taste
zest of 1/2 orange
100 ml orange juice
150 g sugar

For cream:
400 ml whipped cream
2 packets of vanilla sugar
1 tablespoon powdered sugar

Cut the quince, peeled and seeded, into small pieces, place in a saucepan, add orange zest, vanillin and sugar. Pour in orange juice and simmer over low heat until soft. Cool and mash until smooth. Gently mix the whipped cream with powdered sugar and vanilla sugar.

Connect the puff pastry sheets two at a time and roll them out in sugar, giving them a round shape. Bake two round cakes. Before baking, cut the third cake layer into 12 pieces directly in the pan and bake until done.

Place one of two round cakes on a plate. Place the quince filling on it and cover with the second cake layer. Cover it with whipped cream and carefully place the third layer on top. Sprinkle the finished cake with powdered sugar and decorate with whipped cream if desired.

Mimosa Cake
For the biscuit:
1 cup wheat flour
1 cup of sugar
6 eggs
1 teaspoon butter
1 teaspoon baking powder
3 vanillin crystals
2 teaspoons saffron
2 teaspoons vodka

For cream:
4 eggs
350 g sugar
60 g wheat flour
1 glass of milk
5 gelatin sheets
1 can (200 g) canned pineapple

Soak the saffron in vodka and let it brew, then strain. Separate the whites from the yolks. Beat the egg whites and sugar into a strong foam. Grind the yolks until light yellow and combine with the whites. Add flour, strained vodka with saffron and vanillin; mix by hand. Line a baking sheet with parchment and grease with butter. Place biscuit dough on it and place in an oven preheated to 200°C. Bake for about 20 minutes until the biscuit is golden brown. Remove from the oven, cover with parchment and leave to cool at room temperature.

To prepare the cream, separate the whites from the yolks. Mix the yolks with 100 g of sugar and flour, pour in warm milk and cook over low heat, stirring constantly and without bringing to a boil, until the mass thickens (if lumps appear, rub the mass through a sieve). Boil 6 tablespoons of water, add the remaining sugar, stir and cook until medium thick. Beat the whites into a strong foam and, continuing to beat, add the brewed syrup in a thin stream. Combine the whipped whites with the boiled yolks. Set aside 4 tablespoons of the mixture for decorating the cake. Soak the gelatin, dissolve in a water bath and add to the egg-yolk mixture.

Cut the cooled biscuit in half, then cut each half into 2 plates. The layers must be given the shape of the dish in which the cake will be assembled: if it is round, cut into 3-4 circles of different sizes. Cut the trimmings into small cubes. Place a layer of cling film in the mold, then the smallest circle of sponge cake. Grease it with cream and line it with pineapples. Place the next layer of biscuit, etc. Place in the refrigerator. When the cream has hardened, take the ends of the film, remove the cake from the mold and turn it over. Spread with reserved cream and sprinkle with biscuit cubes.

Redcurrant Cake
Required Products:
soft butter - 150 gs
sugar for the crust - 3 tbsp. spoons and for cream - 6 tbsp. spoons
corn flakes - 200 g
red currants - 500 g
gelatin for cream - 18 g,
for filling and decoration - 6 g
fat cottage cheese - 500 g
kefir - 200 ml
grated zest and juice of 2 lemons
vanilla sugar - 1 sachet
red currant juice - 250 ml
high fat cream - 100 ml
lemon balm - 2 sprigs
Cooking method:
Beat butter with sugar. Crumble the flakes and mix with the whipped mixture. Place the mixture tightly into a mold lined with paper. Refrigerate 30 minutes.
Wash the currants, dry them, separate the berries from the branches. Soak gelatin
Mix cottage cheese with kefir, sugar, vanilla sugar, zest and juice of lemons.
Dissolve gelatin in a water bath. Mix it with the curd mass and refrigerate for 15 minutes. Mix the frozen mass with currants. Place the cream on the cake and smooth it out. Place the cake in the refrigerator for 3 hours.

To fill, soak it, dissolve it in a water bath, mix with currant juice, and cool. Cover the cake with filling and cool for another 1 hour.

Whip the cream and decorate the cake, place currants on top.

Apple cake with almonds

Required Products:
wheat flour - 200 g
sugar for dough - 100 g and for filling - 5 tbsp. spoons
egg - 1 pc.
butter for dough - 4 tbsp. spoons and for filling - 2 tbsp. spoons
apples - 1.2 kg
lemon juice - 3 tbsp. spoons
seedless raisins - 100 g
grated lemon zest - 1 teaspoon
starch - 2 tbsp. spoons
honey - 1 tbsp. spoon
peeled almonds - 2 tbsp. spoons
milk - 2 tbsp. spoons
Cooking method:
Grind the egg with sugar. Cool 3.5 tablespoons of butter, chop with flour, and combine with the egg mixture. Knead the dough, put it in the refrigerator for 30 minutes. Grease the springform pan with the remaining oil and place the dough into it, making high sides.

Peel the apples, remove the cores, chop finely, pour over lemon juice, place in a saucepan greased with 1.5 tablespoons of oil, add 2 tablespoons of sugar, washed raisins, zest and heat for 10 minutes over medium heat.

Dilute the starch with a small amount of water until a homogeneous mass is formed, combine with apples, mix, and place in an even layer on the dough.

Grind the remaining butter with 3 tablespoons of sugar and honey, add almond slices, milk, boil and brush the apples.

Bake the cake in the oven at 200°C for 45 minutes. Cool and refrigerate for 3 hours.

Gooseberry Cake
Required Products:
milk - 1 glass
butter - 100 g
salt - 1/4 teaspoon
wheat flour - 200 g
egg - 4 pcs.
margarine for lubrication
gooseberries - 500 g and for decoration - 2 tbsp. spoons
kiwi - 4 pcs.
strawberry syrup - 2 tbsp. spoons
grape juice - 400 ml
sugar - 6 tbsp. spoons
starch - 2 tbsp. spoons
lemon juice - 4 tbsp. spoons
heavy cream - 250 ml
vanilla sugar - 1 sachet
pistachios - 2 tbsp. spoons
Cooking method:
Prepare the choux pastry according to the recipe (Combine the milk with salt and butter, bring to a boil. Pour the sifted flour into the boiling mixture with constant stirring. Heat the mixture for 2 minutes, stirring continuously until the lumps of flour disappear.
Remove the brewed mass from the heat, cool to 70–80 °C and, stirring, add the eggs one at a time. Do not beat the mixture, but only stir until you obtain a homogeneous dough without lumps. The finished dough is a viscous mass.).
Line a baking sheet with parchment greased with a very thin layer of margarine. Squeeze half of the dough in a circular motion onto the paper using a pastry bag: the distance between the turns of the spiral is 2 cm. Separately, squeeze out 8 small balls from the edges. Bake for 35–40 minutes at 200°C. Cool.

Peel the gooseberries, peel the kiwi, cut into slices. Mix the syrup with grape juice and sugar, bring to a boil, add gooseberries. Dilute the starch with lemon juice, pour into the syrup, stirring. Cook for 2-3 minutes, without bringing to a boil, add kiwi. Remove from heat, cool.

Place the filling on the crust, reserving 8 tablespoons for decoration, and cool well.

Cut the dough balls in half and fill with the remaining filling. Whip the cream with vanilla sugar and cover the surface of the cake with patterns. Top with balls filled with gooseberries and pistachios.

Orange Cranberry Cake

Required Products:
wheat flour - 9 tbsp. spoons
cranberries - 6 tbsp. spoons
sugar - 6 tbsp. spoons
finely chopped nuts - 2 tbsp. spoons
baking powder for dough - 1 teaspoon
salt - 4 teaspoons
egg - 1 pc.
orange zest - 1 teaspoon
orange juice for dough - 6 tbsp. spoons and for cream - 2 teaspoons
mayonnaise - 2 tbsp. spoons
margarine - 1 tbsp. spoon
butter - 200 g
high fat sour cream - 4 tbsp. spoons
condensed milk - 3 tbsp. spoons
Cooking method:

Sort the cranberries, rinse, grind with sugar, add nuts, salt, sifted flour mixed with baking powder. Separately, beat the egg, add the zest, juice, mayonnaise and beat until smooth. Combine both parts, beat.

Grease a baking sheet with margarine, lay out the dough in a 2 cm thick layer. Bake for 1 hour at 180 °C. Cool.

Beat the butter, gradually adding sour cream, condensed milk and juice. Cut the cake into 2 layers, spread with cream. Decorate the top cake with cream, cranberries (1 tablespoon) and orange slices.

Tangerine cake
Required Products:
fresh tangerines - 2 pcs. and canned - 400 g
low-fat cottage cheese - 250 g
yogurt 3.5% fat - 300 g
orange marmalade - 150 g
jelly for cake - 30 g
sugar - 1 glass
butter - 4 tbsp. spoons
lemon juice - 2 tbsp. spoons
muesli - 200 g
Cooking method:
Mix muesli, sugar, butter, transfer to a mold and refrigerate.

Place the canned tangerines in a colander and make a puree from them. Beat cottage cheese with yogurt and lemon juice, combine with puree.

Whisk the syrup from canned tangerines with the cake jelly, bring to a boil and add to the curd cream.

Peel fresh tangerines and separate them into slices, set aside 10 slices, add the rest to the cream and spread it on the prepared cake layer. Place in the refrigerator for 40 minutes.

Decorate with tangerine slices and marmalade.

Lemon cake
Required Products:
sponge cake - 1 pc.
lemon - 6 pcs
egg - 6 pcs.
creamy yogurt - 600 g
almonds - 75 g
gelatin - 12 g
sugar - 1 1/2 cups
Cooking method:
Cut 3 lemons into slices and boil in 250 ml of water until transparent. Strain the broth and bring to a boil with half the amount of sugar. Place lemon slices in it and leave overnight.

Remove the zest from 2 lemons, grate, and leave a little for decoration. Squeeze the juice out of the lemons.

Beat the yolks with 2 tablespoons of sugar, add the zest and juice of lemons and yogurt.

Soak the gelatin in cold boiled water (1:6), then dissolve in a water bath. Add it to the prepared cream and place it in the refrigerator. Then add the egg whites, beaten with the remaining sugar, and lemon slices from the syrup to the cooled mass.

Place the sponge cake in a ring-shaped cake pan. Place the cream on the sponge cake and smooth it out. Place the cake in the refrigerator for 2 hours, then remove the ring. Decorate the cake with almonds and lemon slices. Sprinkle the sides of the cake with grated lemon zest.

Cherry Cake
Required Products:
ready-made sponge cake - 1 pc.
canned pitted cherries - 200 g
Cherry juice - 5 tbsp. spoons
sugar - 1 glass
potato starch - 2 tbsp. spoons
juice and zest of 1 lemon
gelatin - 50 g
soft processed cheese - 500 g
sour cream - 1 glass
Cooking method:
Wrap the sponge cake with thick paper to form a high side, place a layer of cherries on the cake, then gelled cream, cool the cake for 3 hours.

Before serving, decorate the cake with chopped nuts and cherries.

Cake "Berry"

Required Products:
butter - 200 g
sweet corn flakes - 350 g
berries (strawberries, raspberries or blackberries) - 250 g
For cream:
curd mass with dried apricots - 800 g
pineapple juice - 4 tbsp. spoons
Cooking method:
Let the butter stand for 1 hour at room temperature until it becomes soft, then mix it with 300 g of corn flakes.

Place the rim of the springform pan on a cake plate and line it with a strip of parchment. Place the dough in the pan and press it lightly to form a crust.

For the cream, mix the curd mass with orange juice and beat. Spread the cream onto the corn flake crust and refrigerate the cake for 12 hours.

After removing the stems, rinse and dry the berries.

Before serving, remove the cake from the side, sprinkle with the remaining corn flakes and decorate with berries.

Cake "Apple"
Required Products:
flour - 150 g
cream - 120 g
butter - 100 g
eggs - 3 pcs.
sugar - 100 g
apples - 300 g
zest of 1 lemon
Cooking method:
1. Grind half the amount of butter with half the sugar, add cream, egg yolks, zest and mix everything.

2. Add flour to the resulting mass. (The dough should be liquid.) Lastly, add the beaten white of one egg and bake the pancakes.

3. Finely chop the apples, sprinkle a little sugar and simmer them in a small amount of water until soft.

4. Cover the pancakes with apple mixture. Fill the resulting cake with whipped egg whites and sugar and brown in the oven.

Recipes for making cream and other confectionery decorations

how to decorate a cake with fruits

30 min

140 kcal

5 /5 (5 )

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.

Fruit dessert is an exquisite delicacy that will please anyone. Cakes and pastries that use fresh berries and fruits look especially beautiful. They can be served on the holiday table and cooked every day for your family and friends. In this article we will present you the best fruit cake recipes with photos.

Fruit cakes, like many other desserts, originated in beautiful France, which is called “the trendsetter of world cuisine.” It was the French confectioners who showed the world how to make fruit cake with or without baking, with cream or meringue, with jelly or caramel.

The first attempt by culinary experts to demonstrate all the beauty and charm of fruit cakes was Tarte Tatin– an apple pie with a very interesting history. According to one legend, the authors of the recipe for this cake are the sisters Stephanie and Caroline, who lived in the 1880s. One of the girls, while baking the dessert, forgot to make a tartlet and used caramelized apples instead. She lined a mold with fruit and filled it with dough. When the cake was baked, the girl turned it over, and it turned out to be an “inside out” cake.
The second bright stage in the history of fruit cakes is dessert "Pavlova". It was invented by Australian confectioners in honor of the famous ballerina Anna Matveevna Pavlova, who toured their country in 1926. The whole of Australia was captivated by the dancer, so the culinary experts wanted to surprise her with a masterpiece. They succeeded. The dessert they prepared has become classic and popular all over the world. They baked meringue and decorated it with whipped cream, fresh berries and aromatic seasonal fruits.

Modern confectioners know many more recipes, how to make fruit cake tasty, light, but sweet and not cloying. In this article we have made a selection of the best, in our opinion, recipes that even a housewife inexperienced in the art of confectionery can cope with.

Fruit Cakes: Recipes

Homemade fruit cake can be prepared using different technologies. In most of them, of course, the base is cream, prepared in different ways. If desired, cakes made from any flour or jelly mass are added. The filling, as a rule, is a fruit mousse or a layer of whole fresh and canned berries and fruits.

Now let's take a closer look at all kinds of homemade fruit cake recipes.

No-bake fruit cake

The main disadvantage of sweets is their calorie content, which often leads to excess weight and health problems. Because of this, girls are often forced to deny themselves such a delicacy. But you don’t have to worry about your figure if you prepare yourself a gluten-free dessert light fruit cake. Here are several options for preparing them.

Fruit jelly cake

This dessert can look incredibly attractive and appetizing if you prepare gelatin using a special technology and arrange the berries and fruits in a special way. We offer you a step-by-step recipe fruit cake with gelatin:

Choose fruits and berries for your future cake and wash them well. If they are very large, you will need to cut them, peel and pit them.
Soak a tablespoon of gelatin in boiling water for 20-30 minutes to allow it to swell.
While the gelatin is cooking, squeeze out whatever juice you like best. Typically, lemon or apple juice is used.
Dissolve the thickened gelatin over the fire (make sure it does not boil) and pour it into a container with juice.
The juice should cool to room temperature, and at this time you can prepare a mold for the future cake - you need to grease it with butter and put fruits and berries in it.
Pour the cooled juice into the prepared container and place everything in the refrigerator for 2 hours until the cake hardens.
Remove cake to a presentation plate and decorate with berries, powdered sugar or coconut.

If you want, you can immediately cut the cake into pieces before serving so that your guests or family members can immediately enjoy the sweetness you have prepared.

By the way, if you are preparing a cake for an adult company, instead of juice, you can use a mixture of champagne and fruit liqueur in a ratio of 400:100 ml.

Fruit cake with gelatin and sour cream

This fruit cake with sour cream better known as "Mosaic". This is a great dessert option for a sweet table for a children's party. Kids will really love the combination of fruit and milk flavors in this cake. Adults will also enjoy this dessert in the summer heat.

We want to tell you how to prepare this fruit cake step by step:

Buy 3 bags of fruit jellies. It is better that they are contrasting in color. For example, buy orange, strawberry and kiwi flavored jelly. Prepare them according to the instructions on the package. In this case, it doesn’t matter what form you pour the jelly mass into. When it hardens, it needs to be cut into cubes or other geometric shapes.
Choose 300 g of any seasonal fruit. Prepare them - wash, peel and cut them if necessary.
Prepare sour cream jelly. To do this, you need to steam 10 g of regular gelatin. While it swells, mix 500 g of sour cream, 100 g of sugar and vanilla. Add gelatin to this mixture and mix everything well.
Now all the pieces need to be connected to each other:

Place pieces of chopped fruit jelly, fruit and Khrustik crackers into the mold for the future cake.
Fill the contents of the baking dish with the sour cream mixture and place everything in the refrigerator for a couple of hours.
Remove the cake from the refrigerator when everything has set and decorate to your taste. You can use cream, sugar or coconut shavings, powdered sugar and, of course, fresh berries and fruits.

Fruit and berry cake

The technology for preparing this version of the cake requires special attention and time, since it will be necessary to prepare three layers of different composition:

We are preparing the base - this is the bottom layer on which the following will be laid out:

We buy 200 g of the simplest shortbread cookies and break them into small pieces.
Prepare chocolate ganache in a water bath. To do this, you need to melt 200 g of dark chocolate, add two teaspoons of condensed milk and 80 g of butter. Mix everything well, pour the mixture into a baking dish and put it in the refrigerator to harden.

Prepare the berry layer, which we will place on top of the sand-chocolate base:

We prepare half a kilogram of different berries.
Add 150 g of sugar to the berries and cook over medium heat. When the berries soften, remove them from the heat and cool.
The cooled berries should be ground through a sieve, mixed with two tablespoons of starch and put back on the fire. You need to get a thickened mass.
While the berries are thickening, you need to steam the gelatin according to the scheme that we have already described in previous recipes, and squeeze out apple juice (you can use any other juice). Pour the prepared gelatin into the juice.
Combine berry jam and gelatin mixture.
Separately, whip 400 ml of heavy cream, to which you need to add 150 g of sugar.
Mix the cream with berry jelly and pour the resulting mass into the frozen base, and then put everything in the refrigerator again.

Prepare the top jelly layer of the cake:

Cut two large fruits into small cubes (peaches are best)
We prepare gelatin with apple juice in the same way as we described above
Place the fruit on the second layer of the cake and fill it with jelly.

When everything has hardened, the cake can be removed from the refrigerator, then from the mold. Decorate the dessert as you wish.

Chocolate fruit cake

Chocolate goes very well with any fruit and berries, and a particularly exquisite taste is obtained when combined with a banana. We present to you the recipe for this homemade fruit cake:

Grind 200 g of shortbread cookies in a blender. You should end up with fine crumbs.
Melt 100 g of butter, pour it into the cookie crumbs, previously poured into a special confectionery mold, and put in the refrigerator for half an hour until everything hardens.
While the base of the future cake hardens, prepare gelatin according to the instructions on the package.
Place 100 ml of milk on the fire. Add to it 6 tablespoons of granulated sugar, 100 g of dark chocolate (pre-melted in a water bath) and swollen gelatin. Cook, stirring all the time, until the gelatin is completely dissolved.
Cut 3 bananas into slices and place them on the frozen cookie base.
Pour the chocolate mixture over the top of the bananas and leave in the refrigerator until completely set.

You can decorate this cake with chocolate ganache and blackberries.

Fruit cake without gelatin

This cake is unique in that it does not use dough or gelatin. This type of cake includes the Pavlova dessert. But we offer you another option - cookies laid out in layers, smeared with whipped cream, which forms cake with fruit layer.

How to prepare it:

Prepare 2 kg of fresh strawberries (frozen can also be used), cut them in half into beautiful slices.
Whip 500ml heavy cream with sugar and vanilla.
Place shortbread cookies in a pastry mold (you will only need half a kilo of them), spread a layer of butter cream on top, and place strawberries on top of the cream. You need to make 3-4 of each layer.

You can decorate this cake with coconut or chocolate chips, as well as whole strawberries.

Fruit cake with pastries

Fruit cakes with dough are just as delicious desserts as those described above, but they are higher in calories and more difficult to prepare. We would like to offer you two options for such cakes - based on sponge cake and shortbread.

Fruit sponge cake

A biscuit is an airy dough with a pleasant texture that can be given any taste and aroma using impregnations and creams. Based on it you can prepare amazing Cake "Fruit Paradise" We present you the recipe for this dessert:

Preparing the biscuit:

Beat 4 eggs with 120 g of sugar using a mixer or whisk (as convenient for you);
While whisking, gradually add a pinch of salt, 40 g of starch, 120 g of flour, a teaspoon of baking powder, vanillin and the zest of any citrus fruit (preferably orange) to the egg-sugar mixture;
Pour the dough into a baking dish and place it in an oven preheated to 200 degrees (bake for 20 minutes until a golden brown crust forms);
Cut the finished sponge cake in half horizontally - you should get two cake layers from it.

Preparing the filling:

Soak the gelatin until it swells (you will need 30 g);
Cover the fruits and berries you have chosen (any - 900 g) with sugar (200 g) and put everything on the fire to make jam;
As soon as the fruits have boiled down, they need to be cooled slightly and then blended with a blender to obtain a homogeneous mass;
Add the prepared gelatin to the prepared fruit mass and stir it all the time with a spoon;
When the fruit jelly has cooled, add 250 ml of any yogurt to it.

Assembling the cake:

Pour fruit jelly onto the bottom sponge cake.
Place the second biscuit on the jelly
Place the cake in the refrigerator overnight
In the morning, remove the cake from the refrigerator, then from the mold.
Decorate the cake with berries and fruits (you can use other products for decoration)

Sandy fruit cake

The hardest part of this cake is making the shortbread tartlet. You can use any of the fillings that we suggested in the above recipes.

How to make shortbread:

Sift 120 g of wheat flour;
Mix the sifted flour with 60 g of butter, 30 g of sugar and a pinch of salt;
This mixture needs to be beaten with a mixer until it has a homogeneous consistency (having achieved this, you need to add one egg and mix everything well again);
The kneaded dough must be refrigerated for 2 hours for it to rise;
When the dough has rested, you can roll it out, put it in a mold and bake (you need to bake for 15 minutes in an oven preheated to 150 degrees).

Photos of fruit cakes using homemade recipes

We hope that the recipes we offer will be useful to you in the kitchen! Delight your loved ones with delicious and healthy sweets!

Video: “Fruit Cake Frizier”

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 mold.
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.

You can decorate the treat with a colorful fruit mix.

Fruit cake with cottage cheese

A tasty 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.

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