Fruit and light cakes. Sponge cake with fruit

23.06.2020 Lenten dishes

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

Maximum fruit and minimum dough. The cake turns out to be very tasty, festive and, moreover, not heavy. I am very often asked for his recipe.

Fruit Paradise cake

Composition of the fruit cake (Ø 24 cm):

Biscuit:

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

Cake cream:

350 g butter
1 can of condensed milk

Fruit layer:

6 bananas
5 kiwi
jam syrup

Decoration:

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

Jelly:

150 ml of water
1 tbsp. spoonful of sugar
1/2 teaspoon agar agar
1 tbsp. a spoonful of lemon juice

How to make fruit cake - recipe with photo:

Mix all the ingredients for the biscuit in the order in which they are listed, and knead the dough to the consistency of. Cover the form with parchment paper and pour half of the dough into it. We put the remaining half in the refrigerator. We bake the biscuit in an oven preheated to 180 degrees for about 25 minutes. We also bake the second cake from the remaining dough.
Cool the cakes. We cut each in half with a thread. We will have only four cakes.
Cutting the biscuit cakes
We make a cream by whisking softened butter with condensed milk.
Cream
Fry and chop the walnuts.
Nuts
Put the first cake on the tray. Saturate it with syrup and spread with 2 tbsp. spoons (no slide) cream.
Cut three bananas into 1 cm thick washers.
Bananas
We spread the bananas on a greased crust. Just like the recipe.
Banana Fruit Layer
Lubricate the laid out fruit with cream (2 tbsp. L.).
Put the second cake on top. Saturate it with syrup and apply cream (2 tbsp. L.).
Cover the cake with cream
Peel five kiwis and cut into slices 0.5-1 cm thick.
Kiwi
We spread the sliced fruit on the cake. Put in some places (since it is difficult to spread on juicy kiwi) cream.
Kiwi Fruit Layer
Cover the cake with the third layer. We also saturate it with syrup and spread 2 tbsp. spoons of cream.
Put the remaining three chopped bananas on top and grease.
Bananas with cream
Place the last cake. Cover the top and sides of the cake with the remaining cream.
Covering the fruit cake with cream
We decorate the sides with walnuts.
Sprinkle the sides with nuts
And the top of the cake is fruit. We put the cake in the refrigerator for now.
Decorating the cake with fruits
Cooking jelly for pouring fruit. Mix water with agar-agar and sugar in a ladle. Put the ladle on the fire and bring the syrup to a boil. Remove from heat and add 1 tbsp. a spoonful of lemon juice. Cool the jelly until warm.
Jelly making
We take the cake out of the refrigerator and pour the cooled jelly over the fruit on the cake.

Pour fruit jelly

Put the finished fruit cake in the refrigerator overnight.

P.S. If you want to make the cake less tall, bake one cake and cut it into three pieces.

Bon Appetit!

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One of the many varieties of low-calorie sweets is fruit cake. It is distinguished from other desserts by its presence in the composition of berries and fruits. They can be our favorite apples and plums, or exotic oranges, pineapples and kiwis.

Features of making fruit cake

Usually fruit cakes have a similar crust base. Most often, they choose a sand or biscuit, but there are absolutely any cream - to the taste of a sweet tooth. It should be noted that butter cream should be discarded as it will be heavy. The best option is considered to be sour cream or butter cream, as well as a filling based on cottage cheese.

To prepare a fabulously delicious treat, use both fresh and frozen or canned fruits. In any case, they are processed in advance - the bones and stalks are removed, and then washed with water. The juice must definitely drain a little and only then you can start baking.

The favorite ingredient for this cake is jelly., which is prepared independently, in particular when a fruit cake is being prepared for children. In addition to jelly, ground nuts can be used as an addition.

Berries and fruits become the filling and decoration on top. Various figures are cut out of them, from which whole patterns and pictures are then formed!

The benefits of fruit cake

This delicacy is appetizing, but also very useful, especially when cooked at home. In winter, when the body does not have enough vitamins, even frozen fruits are beneficial. Today you can find a huge selection of recipes that do not even require baking, and therefore the filling of fruits and berries retains its properties.

That is why it is necessary to please the kids with such a dessert as often as possible in order to replenish the energy they lost during the day and give them joy.

Cake "Fruit tenderness" - recipe

For the test:

- 3 eggs;
- 1.5 cups of sugar;
- 200 g margarine;
- 1 glass of sour cream;
- 2 cups of flour;
- 1 tsp soda.

For the cream:

- 1 can of condensed milk;
- 200 g butter.

For syrup:

- 1 glass of water;
- 3 tbsp Sahara.

To decorate:

- 2 kiwi;
- 2 apples;
- 1 orange.

The margarine is melted and left to cool.
We start preparing the dough: eggs are beaten with sugar, sour cream and melted margarine are poured. Next, flour is mixed with soda and poured into the finished mixture. Grease a baking sheet and pour the dough to bake it for half an hour at a temperature of 180 C.
Meanwhile, the decoration is being prepared. The apples are freed from the core and cut into thin slices, the orange is cut into circles, and the kiwi is cut lengthwise to make the "leaves".
Cooking syrup: boil water and add sugar. After it dissolves, apple and orange slices are dropped there. They are boiled for about five minutes to soften the orange, and then the syrup is drained. We collect roses from the fruit slices and fasten them with a toothpick for the shape, and take them out before placing them on the cake.
We take out the finished cake and set it to cool. We take up the cream. Soft butter is whipped with condensed milk and sent to the refrigerator for thickening. The cake is divided into two parts and smeared with cream. You can put fruit between the cakes. The top is decorated with fruit flowers and kiwi petals.

"Fruit cake" recipe

Ingredients for the dough:

- 2 cups sugar;
- 6 eggs;
- 4 - 5 tablespoons cocoa;
- 2 cups of flour.

Cream:

- 400 g butter;
- 0.5 l sour cream;
- 1 cup of sugar;
- 5 kiwi;
- 250 g prunes;
- 500 g dried apricots;
- 5 bananas;
- 1 cup of nuts

How to make a fruit cake?

To prepare the cakes, you must thoroughly beat the eggs and sugar, and then stir in the flour to them. The dough is divided into two parts. Two cakes are baked from one, and cocoa is added to the second, and then 2 cakes are also made.
Cream preparation involves whipping the butter until fluffy. Sour cream with sugar is whipped separately, and then the mixtures are combined and walnuts are added.
The filling is prepared as a mixture of dried fruit cut into strips and fruit cut into cubes.
Let's start assembling the cake. Alternating cakes of different colors, cream is generously applied, and the filling is laid on it. The last cake is not smeared with anything and is placed under a press overnight. The next day it is smeared with cream on top. Decorated and sent to the cold for at least four hours.
This cake turns out to be about 3.5 kg, while the volume of fruit is regulated as desired. It is better to bake it a couple of days before the celebration so that it is thoroughly soaked.

Fruit is an inexhaustible source of vitamins that makes any dessert prepared with it tastier and healthier. So, a cake with fruits has a lower calorie content in comparison with other sweets, but a more attractive appearance and a light fresh taste. It is important that many of these desserts can be prepared in summer from seasonal fruits, without even turning on the oven.

The simplest fruit cake without baking is made from:

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

Cooking method:

Make a cream from the cream and powder by whisking the chilled milk product with a sweetener. Dissolve the marshmallow into thin plates. Remove the peel from the fruit and chop the bananas in circles, the kiwi and citrus fruits in semicircles.
Put a layer of marshmallow plates on a large flat plate, making the gaps between them minimal. Grease a layer of marshmallow with cream, spread the bananas on it. The sequence of the following layers: marshmallow, cream, kiwi, marshmallow, cream, oranges, marshmallows.

With gelatin and sour cream

Summer Fruit Jelly Cake is easy to create with sour cream jelly, store-bought biscuit roll, and fresh fruits and berries.

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

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

Cooking recipe step by step:

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

From biscuit cakes

A delicious and light cake with fruit is very easy and quick to prepare from one package of sponge cakes purchased in the store.

The composition of such a delicacy includes:

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

How to quickly build a cake from ready-made cakes:

Beat the softened butter, pouring in condensed milk in a tablespoon. When all the butter and condensed milk become one, the cream is ready.
Prepare tropical fruits: peel and chop bananas and kiwi in half rings, strain the juice from pineapples, and cut their pulp into smaller pieces.
Start assembling the cake. Smear the first cake with cream, lay the prepared fruits on it with a layer and cover with the second biscuit. Repeat layers of cream, fruit and biscuits. Top with whipped cream, nuts, chocolate and fruit wedges for the third crust.

To make ready-made purchased biscuits better saturated with cream, they can be slightly scratched with a fork.

Curd fruit cake

To prepare a light curd-fruit dessert for the base, you will need:

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

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

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

Sequencing:

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

Dessert with fruits and yoghurt

A cake without baking with gelatin and fruits can be prepared not only on the basis of various fermented milk products, but also, in a dietary version, from yogurt. It can be either purchased or prepared on its own using special ferments.

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

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

Cooking algorithm:

Mix the crumbled cookies with softened butter. Line the bottom of the split mold with the resulting mass and freeze it on the refrigerator shelf (for at least 30 minutes).
Peel the fruit, turn it into cubes with light knife movements and simmer for a few minutes on the fire with sugar and lemon juice.
First, soak the gelatin in water, and then heat it up in a microwave oven to a homogeneous liquid state.
Combine prepared fruit, liquid gelatin and yogurt. Spread the resulting mass in an even layer over the shortbread cake and put in the refrigerator until it solidifies completely.

With added chocolate

Chocolate goes well with many fruits.

This proven flavor combination was the reason for the creation of a delicious cake, which is made from the following list of ingredients:

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

Preparation:

Mash cookies until crumbs, melt butter, and turn 50 g of chocolate into shavings. Connect all these components together and evenly tamp it along the bottom of the split mold (diameter - 20 - 21 cm).
Pour water into a container with gelatin and set aside for 20 - 30 minutes.
Sprinkle cottage cheese on top with powder and beat with a blender until all lumps and grains are eliminated.
Melt 150 g of chocolate by combining with milk and mix with cottage cheese.
Dissolve the gelatin in a water bath and pour into the curd-chocolate mass, beating it with a mixer. Then mix the pre-whipped sour cream into the chocolate cream.
Spread a little cream over the shortbread cake, put the washed whole or sliced strawberries on it, spread and smooth the remaining cream on top. Put the treat in the refrigerator.
After hardening, carefully remove the cake from the mold, sprinkle with chocolate chips from the remaining 50 g of chocolate on top and decorate with strawberry slices.

"Fruit slide"

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

Chocolate sponge cake is baked from:

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

List of ingredients for the cream:

20 - 30 g of gelatin in granules or powder (instant);
an incomplete glass of canned pineapple or peach syrup;
300 ml peach or apricot yogurt;
a couple of glasses of fat (from 33%) cream;
150 g powdered sugar;
20 g milk chocolate;
canned pineapples, peaches, bananas and other fruits to taste.

Cooking instructions:

Mix flour, starch and cocoa together and pass through a sieve. Divide the eggs into whites and yolks. Beat the whites with a pinch of salt into a lush foam, and the yolks with sugar - until a light cream;
Next, in two or three doses, alternately introduce protein foam and dry ingredients into the yolks. Send the dough to the oven so that it becomes one tall and lush sponge cake, which, after cooling, should be dissolved into two layers. Chop the least beautiful thin chocolate crust into cubes.
Combine gelatin dissolved in syrup with yogurt. Whip the cooled cream with powdered sugar. Combine yogurt with cream and the cream is ready. Leave some of the fruit for decorating baked goods, and chop the rest at random.
Cover a deep salad bowl from the inside with cling film, put fruits on its bottom and sides with beautiful patterns. Pour a couple of tablespoons of cream on them, then distribute biscuit cubes mixed with fruits.
Pour the fruit-biscuit layer with cream, in this way fill the entire salad bowl, and cover everything with a whole layer of biscuit on top.
Leave the cake for 6-8 hours or overnight in the refrigerator, then turn it over onto a serving platter and top with chocolate chips or melted warm chocolate.

Choux pastry

The construction of this cake is such that it is difficult to determine whether it is a fruit cake or this fruit cake. Dessert can be made both in summer, using seasonal fruits, and in winter, by putting in the filling blanks from the freezer or tropical fruits, which can be bought at any time of the year. Choux pastry cake filled with bananas, oranges, kiwi and pineapples is called "Tropicanka".

To make dough for cakes and cream you will need:

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

Working process:

Pour water into a small saucepan, add salt and butter, cut into pieces. Bring to a boil and add all the flour to the bubbling mixture.
Brew the dough until it gathers into a lump and does not lag behind the walls, remove it from the heat. Allow the mass to cool to about 50 degrees. Then stir in the eggs one at a time.
Draw a rectangle with sides of 20 and 25 cm on a sheet of parchment with a pencil, then draw it into smaller rectangles measuring 4 by 5 cm.Turn the parchment upside down, grease with vegetable oil and draw a mesh, but with the help of a pastry bag with dough.
Bake the resulting openwork cake until tender at 210 degrees. Thus, bake another 2 - 3 cakes, alternating a rectangular mesh with a diagonal one.
Pour sugar and flour into milk, beat in eggs. Mix all these ingredients with a mixer until smooth. Then send over low heat and, with constant stirring, boil until thickened. Cool to room temperature and beat with soft butter.
Put the first baked wire rack on a serving dish, fill the holes in it with fruits and berries, grease everything on top with cream. Lay the next openwork cake on top and repeat all the steps again. Grease the top of the dessert with cream and garnish with fruit. Put the finished cake in the refrigerator before serving.

Fruit cake decoration

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

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

How you can decorate a finished dessert with fruits and berries:

Beautiful fruit slices laid out on top. The vibrant colors of fruits and berries (red, orange, green and blue) can be material for creating real pictures on cakes. You can use whole fruits and berries, as well as slicing them. In the second case, it is better to cover the slices with a thin layer of decor gel or cake jelly in order to maintain a presentable look for a long time.
Fruit in jelly. If the fruit beautifully laid out on the surface of the cake can darken, then it would be wise to fill them with a layer of jelly, which will help create the effect of a picture in ice.
Fruit and chocolate. To add a chocolatey touch to your fruit decor, all you need to do is dip berries or fruit slices into melted dark or white chocolate. You can also make beautiful, simple elements of chocolate in the form of a cobweb, which you can then simply distribute between the fruits.

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

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

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

Grocery list:

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

Cooking steps:

The berries are cut into thin slices.
Beat the cream with sugar until thick.
The total number of crackers is divided into 4 parts.
Put the first part of the cookie on the bottom of the dish, then apply whipped cream and place the chopped strawberries on top.
Layers are repeated until all components are gone.

Cool the cake for 2 hours before use.

With gelatin and sour cream

This bright, spectacularly designed cake with a delicate fruit and milk taste will be a wonderful decoration for a children's party. The composition can include any berries and fruits.

You will need:

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

Cooking progress:

Fruit jelly is prepared according to the instructions on the package. When the mass hardens, it is cut into small cubes.
Fruits and berries are washed and cut into wedges.
Gelatin granules are poured into 100 ml of cold water and placed in a water bath. The mass is periodically stirred, but not brought to a boil.
While the gelatin swells and cools down, beat the sour cream with vanilla and sugar. After that, the sour cream and gelatinous masses are combined and mixed until smooth.
The cookies are broken into several pieces and placed in a deep mold. Add cubes of fruit jelly and pour over the sour cream-jelly mixture.
Dessert is refrigerated for 2 hours.

A ready-made fruit cake with gelatin and sour cream is decorated with slices of strawberries and kiwi.

From biscuit cakes

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

Grocery list:

4 eggs;
40 g cornstarch;
1.5 tbsp. Sahara;
0.5 tbsp. flour of the highest grade;
2 g salt;
2 drops of vanilla extract;
5 g baking baking powder;
10 g orange peel;
30 g gelatin;
0.3 kg of tangerines;
0.3 kg of pears;
0.3 kg of strawberries.

Cooking a biscuit-fruit cake:

Eggs are beaten with 120 g of sugar using a mixer. Starch, flour and baking powder are gradually sifted into the mass. Citrus zest and vanilla are also added here.
The dough is poured into a mold and placed in an oven preheated to 200 ° C for 20 minutes.
The sponge cake is cooled first in the form, and then on the table. The finished cake is cut lengthwise into 2 parts.
The gelatin granules are soaked in warm water in accordance with the instructions.
Chop berries and fruits, cover with the remaining sugar and cook for 15 minutes on minimal heat.
The cooled fruit mass is whipped with a blender, and then combined with the swollen gelatin.
Pour half of the fruit-jelly mass onto the lower biscuit cake and cover it with the second cake. The resulting cake is decorated with fruit slices and poured over with the remaining sweet mass.

Dessert is refrigerated for 6 hours before serving.

Curd fruit cake

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

Compound:

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

Cooking process:

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

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

Dessert with fruits and yoghurt

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

For its preparation, it is important to choose ripe seasonal fruits.

You will need:

1 kiwi;
1 orange;
1 pomegranate;
100 g plain yoghurt.

Cooking progress:

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

The treat is cooled before serving.

With added chocolate

Chocolate combined with banana gives the dessert a special exquisite taste.

Required Ingredients:

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

Step by step recipe:

The cookies are ground in a food processor. The butter is melted in the microwave and poured into sand crumbs.
The mass is transferred to a confectionery mold, leveled and put into the refrigerator for 30 minutes.
The gelatin granules are poured with water and heated in a water bath until dissolved.
Dissolve sugar in hot milk. The chocolate is melted in a steam bath and added to sweet milk.
Bananas are cut into slices, spread on a sand base and poured with chocolate and milk mass.

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

Cake "Fruit slide"

This quick-to-prepare and very light dessert will be a great addition to your morning tea or even a festive meal.

Required components:

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

Prepare an exquisite dessert like this:

The dough is kneaded from eggs, flour, sugar, cocoa, starch and baking powder. The biscuit is prepared for 25 minutes at 190 ° C. It is cooled and divided into 2 cakes.
The lower part is soaked with fruit compote, and the other cake is cut into cubes.
4 pineapple rings and 2 apricots are set aside, and the rest of the fruit is cut into small pieces and mixed with biscuit cubes.
The bottom of a deep bowl is covered with cling film, on which whole pineapple rings and apricot halves are placed.
Pour gelatin with hot water and stir until dissolved.
Whisk the cream separately and add it to the gelatin.
A portion of the creamy gelatinous mass is poured into a bowl, on top of which several cubes of biscuit and fruit are placed. Next, the liquid composition is poured again.
The components are alternated until the container is full.
Cover the contents of the bowl with a whole crust and put in a cold place for 7 hours.

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

Choux pastry

This recipe can be used to prepare a real culinary masterpiece. Even a novice hostess will be able to make it.

Required:

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

Step by step recipe:

Salt and margarine are stirred in boiling water, and then 320 g of flour are added.
6 eggs are driven in one by one and the dough is kneaded.
Make 2 cakes, which are oiled and baked in turn at 180 ° C for about 25 minutes.
Prepare the custard. The milk is boiled with the remaining sugar, the egg and the remaining flour mixed with cream are gradually added. The cream is removed from the stove when it thickens.
Melted butter, brandy and vanillin are added to the cooled mass.
Randomly chopped fruits are spread on the finished choux pastry crust, and a part of the cream is distributed on top. Then put the fruit and the rest of the cream again.
The cake is covered with a second crust and garnished with fruit.
Dessert is poured with gelatin and sent to the refrigerator for 4 hours.

Light fruit dessert

A simple pear treat can be prepared for a kid's party, family dinner, or a treat for friends.

Compound:

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

Procedure.

Juice is squeezed out of half a lemon, and the zest is chopped on a grater.
The pears are peeled. The pulp is mashed in a blender.
1 liter of boiling water with lemon juice is poured over the peel of pears and boiled for 10 minutes. At the end of cooking, add sugar.
The starch is stirred in 200 ml of water and heated.
All components are mixed, zest and vanilla sugar are added.
Dessert is laid out in small bowls and sprinkled with cinnamon.

Fruit cake recipes will help you prepare a delicious and healthy treat that will definitely impress family and friends. Your culinary skills will be spoken of with admiration!

As a rule, each cake with fruits has one main similarity with each other, they are all prepared on the basis of cakes. The cakes for the base can be made from shortbread or biscuit dough, as for the cream, it can be used absolutely any it already tastes sweet.

Butter creams are very heavy, so it is advisable to refuse them and take note of a cream based on sour cream or cottage cheese, cream from cream will also be light and airy. Delicate biscuit, with curd filling, decorated with aromatic, bright and very tasty fruits, an excellent solution to the issue is a cake with fruits.

A fresh and aromatic treat for the whole family and dear guests, fruit cake will always make the table festive.

For the preparation of exquisite delicacies with fruits, they use not only fresh fruits, but also frozen or canned ones. The fruits must be processed in any case - the seeds and stalks must be removed and they must be washed. The juice from the fruit should drain as much as possible and only then can they 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 fruits is the filling and at the same time the decoration of the upper part of the treat. Various figures are made of them, with the help of which they then make real pictures or patterns.

Useful properties of fruit cake

The fruit cake is not only delicious, it is also very useful, especially if it is prepared at home. Fruits and berries frozen in the winter season are beneficial.

Today there are a lot of recipes that do not require baking at all, which makes it possible for fruits and berries to fully retain their properties.

In order to restore the energy spent during the day, your child needs to delight him with healthy treats with fruit - a healthy, delicate cake.

"Fruit tenderness" fresh tender cake

To prepare the dough, you must:

Chicken egg - 3 eggs; Granulated sugar - 1.5 cups; Margarine for baking - 200 grams; Wheat flour of the highest grade - 1 glass; Soda - 1 teaspoon
To prepare cream in a cake, you must: Condensed milk - 1 can; Butter - 200 grams.
To make the syrup in 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 making treats with fruits:

The margarine for baking must be completely melted and allowed to cool.
I prepare the dough: I beat the granulated sugar with chicken eggs, add sour cream and cooled margarine. I combine wheat flour with soda and add in small portions to the resulting mixture.
I prepare a baking sheet, pre-grease it and send the dough onto it, it takes 30 minutes to bake the cake at a temperature of 180 ° C.
At that moment, while the cake is baking, I prepare a fruit decoration: I remove the core from the apples and cut them into thin slices, cut the orange into circles, kiwi lengthwise.
I prepare syrup in a cake: I add granulated sugar to boiling water, as soon as it completely dissolves, send apple slices and an orange to the syrup.
I cook the fruit for about five minutes, then drain the syrup. From the softened fruits obtained, I form roses by securing them with a toothpick, leave them to fix, and remove the toothpicks before decorating the finished dessert.
After the cake is baked, it must be removed and allowed to cool. At this point, I will prepare the cream. Beat butter at room temperature using a mixer with condensed milk and place in a cool place to thicken completely.
The cooled cake must be cut into two equal parts, smeared with a thickened cream. You can add fruit if desired. I decorate the upper part with fruit flowers and sliced kiwi petals. The fruit cake is ready.

Chilled jelly dessert with fruit on a sour cream basis

In the summer, everyone wants to saturate their body with useful vitamins as much as possible, so you need 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 task, which 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; Gooseberry - 50 grams; Sour cream 10% - 700 grams; Granulated sugar - 300 grams; Jelly in bags - 5 pcs.; Gelatin - 1 packet.

The process of making dessert with fruit:

A stewpan with water, put on fire and bring to a boil, send jelly into it and mix well. I recommend using food coloring to give the dish a vibrant color. When the jelly is cooked, I pour it into molds.
Instant gelatin must be boiled, I add it to pre-whipped cold sour cream with granulated sugar.
I prepare berries: I wash them and dry them, cut jelly into a dish for dessert, send berries and sour cream there. I put it in the refrigerator.
I leave the cake to brew for 8 hours.

Delicate, light sponge cake with fruits

A uniquely tender and light dish - jelly cake with berries and fruits. A recipe made on the basis of a biscuit, such a dessert, immediately from an ordinary treat, turns into a full-fledged solemn cake. A sponge cake combined with a creamy fruit cream will simply melt in your mouth.

Ingredients necessary for the preparation of this delicate dessert:

Wheat flour - 550 grams; Chicken egg - 6 pcs.; Granulated sugar - 350 grams; Gelatin - 2 packs; Purified water - 2 glasses; Fat-free yogurt - 250 milliliters; Jelly - 3 packs; Vanilla sugar - 1 pack; Cornstarch -2 tablespoons; Turmeric - 1 teaspoon Strawberries - 500 grams; Mandarins - 300 grams; Butter - 50 grams; Cream with a fat content of 33% - 30 milliliters.

Step-by-step recipe:

I dilute the gelatin in cold water and leave it to infuse.
I send chilled chicken eggs into a bowl, 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, I add wheat flour and starch.
At the end, add turmeric and gently knead the mass. A small amount of turmeric will not add flavor, but will enrich the cakes with a bright color.
I send half of the dough into a greased baking dish and send it to heated to 1850C for 25 minutes. You should not pierce the cake with a toothpick, press it with a spatula and if it returns to its original position, this is a sign of its readiness, otherwise we send it to bake.
I send the gelatin into boiling water, stirring constantly, and bring it to a homogeneous mass. I remove it from the heat and let it cool completely.
Beat the cream with a mixer, constantly increasing the speed. The dishes for this process must be clean and dry. A drop of water will prevent the cream from rising.
Gradually add granulated sugar, yogurt, gelatin mass. I mix everything well.
I dilute the jelly according to the instructions and leave it to thicken completely.
I chop my strawberries, peel the tangerines and chop them too.
Using a thread, I cut the biscuit cake into two parts.
I put one part on the bottom of a split form, add fruits in random order and pour in a creamy soufflé, leave it for 30 minutes.
After this time, I put another cake, fruit and soufflé on top, fill the top with cooked jelly and place in a cold place for 8 hours.

Easy-to-prepare curd-jelly cake without baking

If you love sweets, but cannot afford to indulge in them, a curd cake with a very low fat content and a unique refreshing taste can solve the problem of extra calories.

For cooking you will need:

Sour cream with a low percentage of fat content - 350 milliliters; Any shortbread cookie - 400 grams; Low fat cottage cheese - 300 grams; Granulated sugar - 100 grams; Kiwi aromatic jelly - 2 packs; Instant gelatin - 1 packet; Butter - 100 grams; Lime - 1 pc.; Fresh mint or lemon balm leaves.

Step-by-step recipe for making a treat:

Based on the instructions, we prepare jelly. I send the gelatin into cold water and add lime juice there, leave it to brew.
Basis for the cake: ground biscuits, grind with butter. I put it in a cake dish. I leave it in the refrigerator.
Beat the cottage cheese, sour cream, granulated sugar into an airy foam. I add heated and cooled gelatin to the resulting mass.
I transfer the resulting cream to the formed base and place it in the refrigerator for one hour.
As soon as the base of the dessert hardens, I put 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 for making fruit desserts, but in winter you can replace them with frozen berries or even jam.
If your recipe includes lime and doesn't have it, you can substitute lemon for it.
Store-bought jelly can be replaced with home-made jelly from nectars or compotes.
Gelatin can be diluted from the very evening, so in the morning you can already start preparing dessert.