How to make fruit cake. Fruit cake recipe

28.11.2019

Fruit cake — general principles and cooking methods

Fruit cake is a real creamy glaze miracle, decorated with familiar and exotic fruits and drenched fruit jelly. Perfect cake and it should be just that: with a base of the most delicate biscuits soaked in sweet rum, an interlayer of fruit and jam. Melting in your mouth light cream with fruit fillings, fancy flower decorations and fruit figurines are a real work of art, as well as a means to show your imagination and embody the most daring ideas in design.

Fruit cake is just a variation of biscuit or sand base and different types cream. To make a delicious and not too greasy cake at home, it is enough to invent a recipe with a lot of variations and follow your own instructions.

Fruit cakes are different - every housewife probably has at least a dozen options in her culinary repertoire. The whole interest lies in coming up with something original, something that has not yet been, in order to surprise and amaze with an unusual taste and appearance. And let this business be quite painstaking - at least an hour or two, and even insist on jelly or cream for several hours. The result will speak for itself, because the fruit cake is almost impossible to spoil.

Fruit cake - food preparation

A homemade cake made with your own hands will undoubtedly be much tastier than a store one. It is easier to find fresh, quality food at home. First of all, these are eggs. It is best to beat the whites and yolks separately in a ceramic bowl. For the preparation of jelly, gelatin or agar-agar is used. Sour cream, milk, cream - of course, it is better to take homemade fresh products. And of course, fruit. If you are using canned compotes, let the liquid drain well with a strainer or colander. When whipping the cream, it is still better to take fine sugar, and not powdered sugar.

Fruit cake - the best recipes

Recipe 1: Fruit Rainbow Sponge Cake

The base of this cake is a sponge cake. Our task is to achieve softness and fluffiness, so we add starch to the dough, which makes the pores smoother. Sour cream filling with fruit is what our cake light and airy, and, no doubt, extraordinarily tasty.

Ingredients: eggs (7 pcs), fine sugar (150-200 gr), a pinch of vanillin, potato starch (1 tablespoon), flour (200 gr, you can measure out 5 full tablespoons).

Filling and cream: orange (1 pc), canned cherries (2 cups, remove the seeds), sour cream (2 cups), walnuts(lightly fry, 30-40 grams), kiwi (1-2 pcs), fine sugar (150 grams).

Cooking method

First, let's prepare the base - a biscuit cake. Separate the yolks from the proteins, grind the sugar with the yolks until completely dissolved, the mass should increase by about two to three times. Beat the whites into a strong foam, gradually adding a spoonful of sugar, the proteins will become stronger from this.

Biscuit
Mix the grated yolks with 3/4 of the whipped whites, add the sifted flour, starch and vanillin. Stir the mass carefully, from top to bottom. Add the remaining proteins and mix again. Grease the form with fat, spread ¾ dough, then orange slices, cover with the remaining dough. Bake at 180 ° C for about an hour or less. We check the readiness with a splinter, but you can open the oven only at the end of baking, so that the biscuit does not sink. We cool it down, remove it from the mold onto a breathable wooden and fabric surface. We cut around a circumference of 1 cm, we get two uneven cake layers. This can be done with a thread inserted into the incision.

Fruit decoration
Put the cherries on a thicker cake and cover them sour cream(beat sour cream with sugar). Cover with the second cake layer. Cover the top and sides with sour cream and decorate with cherries and kiwi slices, sprinkle with nuts and put in the refrigerator for soaking (at least 6 hours). This original fruit miracle will be a worthy end to the holiday.

Recipe 2: Yoghurt Fruit Cake

Ingredients: eggs (8 pcs), sugar (250 grams), flour (100 grams), flour (1 tablespoon), milk (2, 5 cups), starch (1 tablespoon), instant strawberry chicory cream , yogurt (200 gr.), butter (150 grams), vanillin, cognac (30 ml), fresh or canned fruits.
1 glass of jelly.

Cooking method

Dough. Beat 6 eggs, 100 grams of sugar, 2 proteins. Add a little milk (a quarter cup), flour, mix and divide into three parts. Bake 3 round cakes quickly.

Impregnation: boil water with sugar, cool and add a little brandy.

Cream.
Mix the starch, a spoonful of flour and two yolks. Boil milk and 100 grams of sugar, add starch-flour solution. Stir, add butter, vanillin, yogurt to the thickened, slightly chilled cream. Beat well.

Instant cream. Mix the contents of the package with milk, beat.

Forming the cake. Soak the cakes with a small amount of syrup. Lubricate with yogurt cream, spread fruits on top of the cream, decorate the sides strawberry cream... On the surface, we make a side of cream using a pastry syringe.
Soak the cakes with syrup, grease with yoghurt cream, put fruits on top of the cream. Fill in the jelly and put it in the refrigerator for soaking. Great colored cake, a worthy reward for your efforts.

Recipe 3: Fruit cake with butter cream and jelly

You can use absolutely any fruit in this recipe. For winter fruit options fruits from compote or frozen are quite suitable, in summer, of course, it will be more convenient to add fresh ones. The originality of the recipe is emphasized by the curd cheese, which is included in the cream and gives it an original taste.

Ingredients
dough: butter or margarine (50 grams), eggs (2 pcs). sugar (50 g), baking powder, flour (150-200 grams).

cream:
cream (33-35%, 50 ml), cottage cheese(150 grams), sugar (50 grams), Cake Jelly (10 grams), fruits and berries for decoration.

Recipe

Any store-bought jelly is suitable for making a cake, but you need to take a little less water than the norm so that it hardens well and does not soften.

Dough
Grind butter with sugar, add eggs, mix, add baking powder and flour and stir well. Cover the dough form with paper, lay out the dough and make the sides. Bake at 180 degrees for 20 minutes. We cool it down.

Cream. Whip cream with sugar, mix with curd cheese. Put the cream on the cake, leave for 1 hour in the refrigerator. Decorate with fruits and berries. For example, you can use seedless grapes (cut into 2 pieces), strawberries (cut into slices), kiwi (cut into slices and rings), blueberries.
Prepare the jelly from the packaging, fill in the fruit. It is better to start pouring in a thin layer, let it harden a little and add the remaining jelly. That's all. It is not at all necessary to be an expert in the field of culinary, it is enough to follow the instructions, and real fruit miracles are born under your hands.

Recipe 4: Jelly curd - fruit cake without baking

A cake that has not been baked with any effort will be the tastiest. In order for the cake to form and hold, we use agar-agar. Try using several different sizes of molds and stacking the ingredients ( curd cream and jelly with fruit) at different levels - you get a grand festive dish.

Ingredients:

First layer: agar-agar 2 tsp, mango 2 pcs., Raspberry 100g., Mango juice 250ml, cottage cheese 200g
Second layer: sugar (2 tbsp), watermelon, martini (150 ml), cottage cheese (200 gr), blueberries (100 gr), agar-agar 2 tsp.
The third layer and interlayer: agar-agar (3 tsp), sugar (3-4 tablespoons), watermelon, martini (250 ml).
For decoration: grapefruit, grapes, mango.

1. Put the ingredients in a blender and beat, add agar-agar, bring to a boil and mix the cooled mass with curd. Add mango pieces and raspberries. Transfer the mass to the mold and set to solidify.
2. By the same principle, beat the peeled watermelon, martini, sugar, add agar-agar, boil, cool, mix with cottage cheese and add blueberries. Pour into a smaller form. We leave to freeze.
3. We pass the mixture for the base and interlayer in a blender, add agar-agar, boil for 1 minute.
The cake is formed in the following order: pour a watermelon layer onto the mango mass, then a layer from a small form. Decorate with fruit and fill with watermelon jelly. The cake should stand in the refrigerator for several hours.

Fruit cake - useful tips experienced chefs

There are hundreds of original additions for decorating cakes, for example, lemon wedges... Squeeze the juice out of 3 lemons. Add a tablespoon of gelatin, 8 tablespoons of sugar and 100 grams of vodka or brandy to the juice. We warm up the mixture until sugar and gelatin are completely dissolved. We clean the lemons from the pulp and pour the mixture into the skins of the lemon halves. Cool and cut into slices. In the same way, you can prepare different colored slices of kiwi, orange, tangerine, etc. An original addition for adult gatherings.

Many women prepare a wide variety of dishes for the holidays. And on weekdays, you have to feed your family. Sometimes time is sorely lacking, but you want, in addition to a hearty second course, to serve a dessert on the table, for example, a delicious fruit sponge cake.

Tinkering with the dough is long and tedious. Therefore, it is easier to make a mouth-watering cake (fruit) without baking, which is quite easy to make. The hostess only needs to collect it from certain ingredients.

Main products

It goes without saying that the main ingredients for a fruit treat will be all kinds of berries and fruits. Such cakes become salvation on a sultry summer day. After all, you do not need to stand at the switched on stove and perform a feat. And with its taste, such a dessert is in no way inferior to any other baked goods. So...

Fruit cake. Recipe number 1

In the first presented version, 2 oranges are used as the main component. In addition to citrus fruits, you also need to stock up on such products:

500 grams of cookies (better than dry);
500 ml sour cream;
half a glass of granulated sugar (you can add more if you like sweeter),
lemon zest,
2 packs of orange jelly,
a pack of vanilla sugar.

Preparation

First, let's prepare the cream. Add granulated sugar, vanilla, zest to sour cream. Beat all this until the sugar is completely dissolved.

We take the form and put the foil on the bottom (so that the jelly does not spill). We put the cookies tightly, pouring orange juice on top. Next, lay out the sour cream and a layer of crushed citrus fruits. And so we repeat until our ingredients run out. Lay out the cookies with the last layer, and on top - orange slices.

We put the cake in the refrigerator for solidification. At this time, prepare orange jelly according to the instructions. But at the same time, you should slightly reduce the amount of water, then you get a denser consistency of the finished product.

Let the jelly cool down a little. By this time, it will already be necessary to get the cake out of the refrigerator. Pour the jelly on top, place in the cold for another hour. Fruit cake "Orange" is ready.

Recipe number 2

Today supermarkets offer a huge selection of ready-made cakes. The next recipe is just with their use. For the preparation of fruit biscuit cake you need to take:

packing biscuit cakes;
granulated sugar (50 grams);
sour cream (150 grams);
boiled condensed milk (1 can);
vanillin (0.5 grams).

The process of preparing and decorating the dessert

Divide the finished cakes. Grease the first two with condensed milk. And on the top you need to lay out a layer of sour cream (pre-beat fermented milk product with sugar and vanilla).

It remains to decorate the cake seasonal fruits or berries. Next, we send the treat to the refrigerator for an hour.

A fruit cake of this type can also be smeared not with sour cream, but with chocolate, and poured with icing on top.

Recipe number 3: fruit jelly cake

This dessert is perfect for any holiday. Fruit cake with jelly turns out to be very tasty and, moreover, unusually beautiful.

To make pudding, we need the following products:

cottage cheese - 250 grams;
papaya - 300 grams;
milk - 250 ml;
vanilla sugar - a teaspoon;
gelatin;
rose syrup - 150 ml.

Additional ingredients:

canned pineapple - 1 can;
papaya and kiwi.

To prepare the gelatin base, we will use:

boiled water - 2 liters;
granulated sugar - 4 tablespoons;
dry white wine - 500 ml;
gelatin - 1.5 teaspoons;
rose syrup - 200 ml.

Additionally, for jelly you will need to prepare:

The first step is to make the curd pudding. Beat milk, gelatin, vanilla sugar and papaya in a blender. Then boil it all, cool and add cottage cheese with slices of kiwi and papaya to the mixture.

While the pudding is solidifying, make a gelatin base. We put wine, water, gelatin and granulated sugar on the fire, boil for 2 minutes and cool. Pour the resulting base into the largest mold (pre-lubricated olive oil, and with pieces of grapes and kiwi at the bottom). We also send to freeze in the freezer.

After cooling the base, we spread our curd pudding, and fill the voids with kiwi and grapes. Decorate the top with blueberries and put them in the refrigerator again. The cake is ready.

Fruit cake: recipe number 4

This cake will be based on strawberries. The dessert turns out to be very light and tender, it is especially pleasant on hot days.

Ingredients for making the crust:

3 glasses of milk;
150 grams of cookies;
50 grams butter;
a tablespoon of cocoa.

To make the mousse, we will use:

Dessert preparation

Knead the cookies until crumbs are obtained. Add milk, cocoa and butter. We mix all this. Then we tamp the mass and put it in the refrigerator.

Dissolve the gelatin in warm milk, let it swell.

Curd with yogurt and icing sugar beat.

Cut the strawberries into small slices and add them to our yoghurt mixture.

Melt gelatin in a water bath, add to the total mass. We mix. Put in the refrigerator for 30 minutes.

Whip the cream into a foam and mix gently with the cooled mixture.

Pour the mousse onto the cooked crust of crushed cookies and send it to the refrigerator for solidification.

It remains to decorate the dessert with grated chocolate and chopped strawberries. The fruit cake is ready.

Recipe number 5

The last recipe for fruit cake without baking is no less interesting and tasty. To prepare it, we need:

drinking yogurt - 300 grams;
fat cream - 200 ml;
biscuit cookies - 3 packs (preferably with chocolate);
fruit (to your taste);
curd mass - 3 packs;
gelatin - 20 grams.

Cooking gelatin according to the recipe.

Beat the cream thoroughly with the curd mass.

Add the prepared gelatin to the curd mass, then send the yogurt there. Mix well.

On the bottom of a suitable form, lay out the cookies, pre-soaked in yogurt.

Sliced bananas follow.

Fill everything with cream and lay out the biscuit layer again.

Decorate with strawberries on top and send to the refrigerator for 3 hours. The fruit cake is ready.

In conclusion

Whatever recipe for making fruit cake without baking you choose, your family and friends will surely be satisfied. Such a delicacy will appeal to both adults and children - it is so bright, tender, airy. Enjoy your meal!

The main advantage of the dessert is that the fruit cake is made on the basis of 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 flavors every day.

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

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

For the cream:

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

For decoration:

150 g jam;
fruits and berries to taste.

Cooking method:

When rolling shortcrust pastry in the shape of a rectangle, sprinkle it with flour. You should get a thin layer.
Transfer the dough to the mold, evenly distributing it over the sides and corners. Cut off excess pieces at the edges.
Use a fork to make many holes and send it to the cold for 30 minutes.
Cover with parchment paper. Cover with peas or beans so that the dough is soaked without deformations.
Bake in the oven at 180 degrees for 15 minutes.
Take out and remove the parchment with legumes. Send back for 10 minutes until golden brown.
Cool the cake by removing it from the mold.
Beat sugar with egg yolks with a mixer, gradually add flour to the mass.
Halve the vanilla pod, pour the seeds into the milk. Boil. Pour into the cream in small portions, do not stop knocking down.
When the whole mass boils, simmer over low heat for 2 minutes.
Spread the cream evenly in the shortcrust pastry mold. Cool down.
Peel the fruit to taste and cut into thin slices.
Heat the jam over a fire, wipe with a sieve. Grease the top layer of fruit on the cake with the resulting liquid.
Leave to harden in the refrigerator for 2-5 hours.

No baked fruit cake

To make a fruit cake without baking, 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 for swelling 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 special mold as a mold. Cover the bottom with cling film.
Cut the washed and peeled fruits into small pieces.
Grind biscuit or biscuits as well.
Spreading ingredients randomly.
Cover with cream. Cover. Leave to harden for 3 hours in the cold.
Remove the frozen dish from the mold. Garnish with berries and fruit slices on top.

Chocolate-flavored

The sweetness of chocolate with a slight acidity of fruit in the complex creates a unique original dessert.

For the base you need components:

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

For the cream:

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

For filling:

canned pineapple;
Orange;
nuts;
crumb of chocolate;
5 savoyards;
coffee and liquor for impregnation.

Step-by-step actions:

Beat the foam from the eggs and sugar.
Sift all dry ingredients through a sieve. Stir in beaten eggs.
Add 1 tablespoon of butter to settle the dough.
Line the bottom of the mold with parchment paper. Spread the dough evenly.
Bake for 25-30 minutes in an oven preheated to 170 degrees.
Divide the cooled cake lengthwise into 2 equal parts with a knife.
Tear the upper part into pieces by hand.
Cut the Savoyardi cookies into pieces. Treat with a warm soak based on coffee and liqueur. Cool down.
Strain pineapples, chop into small cubes.
Peel off orange slices from 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, combine with the dissolved condensed milk.
Place the cake on the bottom of the mold. Lubricate with cream.
Spread pineapple and savoyardi evenly.
Put the pieces of biscuit in the next layer. Cover with cream.
The next layer is oranges and cream.
Chill in freezer within 30 minutes.
Take the finished treat out of the mold and decorate with nuts and fruits as you wish.

Biscuit based

The original biscuit-fruit cake can be prepared on the basis of fresh or canned fruits.

It contains the following ingredients:

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

Step by step recipe:

On the basis of eggs, flour and sugar, make a dough and bake a biscuit. Cut the cooled pastry into 3 equal parts lengthwise.
Whip the cold cream and powder until peaks.
Soak the cakes with syrup, anoint with jam, then butter cream.
You can decorate the cake from a mix of any fruits. Pour jelly on top and leave in the refrigerator to infuse for 2-3 hours.

Fruit cake with gelatin and sour cream

To make a 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 of water;
vanillin;
raspberries, tangerines, kiwi, currants.

Step-by-step recipe:

Make the jelly according to the instructions on the bag. Dissolve each color in a separate bowl.
Dilute gelatin with boiled water with vanilla sugar.
Beat sugar with a mixer with sour cream. Add gelatin with a stream, without stopping whisking.
Cut the frozen jelly into pieces of any shape. Put in a mold on the bottom with chopped fruits.
Pour with sour cream.
Send to the refrigerator until it solidifies.

Dessert "Fruit slide"

Cake "Fruit Hill" 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 l sour cream;
1⁄2 tbsp. Sahara.

Cooking method:

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

Garnish with grapes before serving.

Low-calorie treat

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

Ingredients for a diet treat:

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

Step-by-step actions:

Beat the whites until fluffy.
Combine sifted flour with honey, two types of milk, yolks, baking powder.
Add proteins to the composition.
Bake in the oven at 180 degrees for 30 minutes. Divide into 2 cakes.
Simmer apples into small pieces with a little water in a pan.
Soak gelatin in water.
Combine cottage cheese with gelatin, sweetener and milk.
Put cream and fruit on the cake. After applying the cream to the second cake, spread the coconut flakes.

How to make choux pastry

To create a masterpiece from choux pastry you need products:

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

For the cream:

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

Step by step processes:

Bring the margarine and salt water to a boil. Brew flour. When the mixture has cooled slightly, beat in 1 egg each and knead thoroughly.
On parchment paper, draw with a pencil the outline of the preferred shape of the dessert. In this way, make 4 cakes. Bake in an oven preheated to 180 degrees for 20 minutes.
Add sugar and egg-flour mixture to boiling milk. Boil the cream until thick. Add softened butter with cognac and vanilla to the cooled mass.
When assembling, each cake should be smeared with a small layer of cream and put out the chopped fruit to taste.

You can decorate the treat with a colorful fruit mix.

Fruit cake with cottage cheese

A delicious and satisfying curd-fruit cake is made from the following components:

200 g flour;
8 tbsp. l cottage cheese;
200 g sugar;
6 g vanilla;
2 eggs;
0.1 kg of butter;
2 tangerines;
100 ml orange liquor for impregnation;
orange, tangerine, banana, black currant for decoration.

For the cream:

0.2 kg of cottage cheese;
0.1 l sour cream;
50 g icing 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 egg yolks with sugar and butter. Add peeled mandarin slices to the dough.
Sift flour and baking powder. Grind the curd with a sieve.
Connect the components.
Beat the whites and add to the total 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 to complete dissolution over low heat, do not bring to a boil.
Beat sour cream with cottage cheese, powder and vanilla for cream.
Cut the pastry into 2 equal cakes. Make alcohol impregnation.
The cake should be shaped. Apply a layer of curd cream to the cake. Lay out the chopped banana. Put fruit on the second part of the biscuit. Pour over the jelly. Leave in the cold for 3 hours.

For decoration, fruit can be caramelized in a skillet with butter and sugar.

No similar materials

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 from butter cream it is worth giving up, as it will be difficult. The best option sour cream or butter cream, as well as cottage cheese-based filling is considered.

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.

For decoration:

- 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 with soda is mixed and poured into the finished mixture. Grease a baking sheet and pour in 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 a 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 abundantly 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 Cakes :: Choose a recipe.

Recently confectionery with traditional oil or custards more and more give way to very tasty and healthy pies and cakes with natural fruit fillings.

Fruit confectionery products taste great, look pleasant, fragrant, enriched with natural vitamins and microelements (not pharmaceutical multivitamin synthetics!), Are easily digested and useful for children and adults.

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

For 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
Fruit bird cake - preparation:
Knead the dough. Beat sugar and eggs until fluffy. Grate chocolate and mix with flour. Pour flour mass into eggs with sugar, stirring occasionally. Place in a greased dish. Bake the cake 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 mass of butter, condensed milk and gelatin. When it starts to harden, beat again, adding the berries.
Put the baked cake in a mold. Pour the soufflé over it. Decorate with sliced fruit. Refrigerate for 2 hours.
Cake "Fruit Bird" is ready.
Sprinkle the sides of the cake 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 interlayer and cake decorating:
any fruit or berries you love (in this case: 2 kiwi, 2 bananas, 1 orange).
jelly - 4 sachets (you can have different colors)
red wine - half a glass.

Preparation

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

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

Lubricate the baking dish with butter, pour the dough into it and put it in an 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”. Bakes for about 30 minutes.

In the meantime, peel the fruit and cut them into slices thinly.

When the biscuit is ready, let it cool slightly. In the meantime, boil water and pour 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 the bottom layer with wine from a spoon and drip a little jelly.

Then put the fruits on top (in this case, a banana and an orange).

Now take the baking dish again. If you use the usual form, then fill in the jelly only on top. Then, when the jelly hardens, put the cake on a platter and decorate the edges with whipped cream (but just before serving!)

You can use a mold with a removable bottom for pouring jelly.

We transfer the cake to the mold. Place the remaining fruit on top. If there is a gap between the form and the cake, then fruit can also be placed in it.

We put our cake in the refrigerator. When the jelly is completely solidified, we take the cake out of the refrigerator, open the mold and carefully remove it. Ideally, the cake should be completely covered in a layer of jelly. But if it doesn't work out quite smoothly, you can take a jar of whipped cream and, decorating the cake with cream, cover up the irregularities. But the cream should only be used before serving, as it shrinks very quickly.

Then we put the cake back in the refrigerator. It is advisable to give him time to brew. If you cook it in the evening, then in the morning you can already eat it. It is perfectly soaked during this time.

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

For filling:
1 kg canned apricots
500 g of cottage cheese
120 g sugar
1 bag of 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
a few cherries

Put the crackers in a plastic bag and grind with a wooden rolling pin. Then mix with sugar and melted butter and place in a split pan. Level and compact the mass. Lay the side of the form with a wide strip of parchment paper.

Drain the juice from the apricots. Make mashed potatoes from 300 g, set the rest of the fruit aside. Prepare a homogeneous mass of cottage cheese, sugar, vanilla sugar and lemon peel with the addition of juice. At the end add fruit puree... Whip the cream into a stiff froth. Soak gelatin in a small amount of cold boiled water and, stirring, dissolve over low heat. Add both to the curd mixture. Fill the detachable form with the prepared mass, smooth and refrigerate for 2-3 hours.

Remove the cake from the split form, remove the parchment paper. Arrange the deferred apricots on top. Heat the apricot jam, rub through a fine sieve and grease the fruit and the edge of the cake with it. Fry the almonds in a Teflon pan without fat and press them to the edge of the cake with a culinary spatula. Beat the protein with sugar and fill a pastry bag with it. Then squeeze thin flagella in the form of a lattice over the fruit, and small rosettes along the edge of the cake. Decorate with pistachios. Lightly brown the egg white on the grill. Ready cake garnish with cherries and serve chilled.

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 compote pineapple
100 g toasted 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 rate to white. Beat the whites with the rest of the sugar into a strong foam. Sifted flour mixed with potato starch and chocolate powder mix with ground almonds. Gently add the whipped protein into the yolk foam and mix with the flour mixture. At the end, add melted butter to the dough. Put the dough in a mold and bake for 35-40 minutes. Put the baked crust on a kitchen wire rack, cool and leave for 2 hours.

Meanwhile, cook the pudding using the pudding powder, milk and sugar according to the instructions on the bag. Leave the cooked pudding to cool, stirring occasionally. Grind the butter and rum and spoon the cooled pudding into it. Cut the biscuit base into 3 layers with a sharp knife. Pieces of pineapple, previously laid out in a colander to drain the juice from them, cut into equal shares and set aside 16 pieces. Grease the bottom layer of the biscuit with butter and spread the pineapple pieces on it. Cover them with a thin layer of cream and put the next layer of biscuit on it. Grease it with cream and cover with the last layer of biscuit. Grease the top and sides of the cake with a thin layer of cream. Transfer the remaining cream to a pastry bag. Sprinkle the top and sides of the cake with fried almond flakes. Put a star tube on a pastry bag and decorate the top of the cake with 16 cream roses, each of which, in turn, decorate with a set of pineapple and glazed cherries.

Australian cake (fruit)

Ingredients: Various fruits 450 g, butter 150 g, sugar 200 g, eggs 2 pcs., Lemon zest 1/2 tsp, vanilla sugar 1 sachet, soda 1/2 tsp, flour 200 g, dry yeast 1 h spoon.

Put the washed, peeled and seeds, chopped fruits, butter, sugar and seasonings in a saucepan, pour 1 glass of water and boil for 10 minutes.

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

Line a cake tin with a diameter of 20 cm with oiled parchment paper, put the prepared mass on it and bake in the oven at a moderate temperature for 1 hour.
Cut the cake on the second or even third day. Decorate with fruit on top.

Yoghurt cake with peaches
Ingredients:
biscuit biscuits - 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
thick cream - 250 g

Cooking method

1. The form was lined 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, stir and put 3/4 of the part on the chilled crust. Cool it down.

4. Combine yogurt with lemon juice, zest and 2 tbsp. tablespoons of sugar, add the remaining loose gelatin and whipped cream. Place on a jelly cake.

5. Top with the remaining jelly. Refrigerate for 3 hours.

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

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

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

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

For a biscuit, beat eggs, sugar and salt into white cream. Sift flour and starch into it and mix gently. Add zest and melted butter. Lubricate with butter and flour a split form with a diameter of 24 cm. Put the dough in it and bake in the middle of the preheated oven for 10 minutes at 200 ° C, then another 20 minutes at 180 ° C. If, when trying with a stick, the dough continues to stick to it, bake the biscuit for another 5-10 minutes. Remove the finished biscuit from the mold and cool.

For the filling, soak gelatin in cold water. Rub the yolks and sugar into a froth. Boil milk with an open vanilla pod and, stirring thoroughly, gradually pour it into the yolk mass. Remove the vanilla pod and heat the cream while stirring until it starts to stick to the broom. In no case should the cream boil, otherwise the yolks will curl! Squeeze out the soaked gelatin, dissolve in hot cream and cool. Before thickening, beat the cream into a strong foam and mix gently with the cream.

Cut the cooled biscuit with a sharp knife into 2 or 3 cakes. Put one cake on a dish. Mix orange juice with liqueur. Sprinkle half or a third of the juice on 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 impregnation and spreading with the cream. Finally, grease the sides of the cake with the rest of the cream. Put in the refrigerator for 2-3 hours to harden. Press the almonds slightly to the sides of the cake with your hand, 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 bag of vanilla sugar
4 figs

Grate the apple. Grind 2 egg yolks with 100 g of butter and 50 g of sugar. Add 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 sugar, vanilla sugar and 250 g butter. Cut one fig fruit into slices, and the rest into cubes. Put the cream on 2 waffles, spread the fig cubes on top. Place one on top of the other and cover with the third waffle. Decorate with cream and fig wedges.

Mango mascarpone cake
For the test:
100 g of finished light-bitter chocolate glaze
6 egg whites and yolks
50 g fructose
150 g sifted wholemeal flour
75 g butter or margarine, melted

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

For decoration:
12 ripe medium-sized mangoes
200 g ground pistachios

Slice chocolate icing 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 on top of the yolk cream. Sift coarse flour on top, add melted butter and mix. Preheat the oven to 200 ° C. Place the dough in a greased, detachable mold with a diameter of 24 cm and bake the sponge cake in the middle of the oven for 30-40 minutes. Remove from the mold and cool on a wire rack. Then cut the biscuit into 2 cakes.

To prepare the cream, soak gelatin in cold water. Peel the mango, cut the flesh from the bone and chop with fructose and mascarpone in a puree. Dissolve the squeezed gelatin in a saucepan over low heat and mix gently with the cream. When the mixture begins to solidify, mix with the whipped cream. Smear the bottom cake with 2/3 of the cream, cover with the second cake and grease it with the remaining cream.

Peel the mango, cut the flesh into thin slices from the bone and fan these slices on top of the cake. Sprinkle pistachios over the sides of the cake and the mango slices. Serve well chilled.

Kiwi and strawberry cake
For the test:
5 eggs
5 tablespoons of water
125 g sugar
1 bag of vanilla sugar
1 pinch of salt
150 g flour
baking powder at the tip of a knife

For filling and decoration:
1 vanilla pod
1 sachet semi-finished vanilla cream
300 ml cold milk
200 g butter
12 kiwi fruits, weighing approx. 100g each
200 g small strawberries or 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. Beat until the sugar dissolves and the mass becomes thick and white, otherwise the biscuit will not be airy. Beat the whites with salt into a strong foam and only then, continuing to beat, add the remaining sugar in small portions. Add the whipped protein to the yolk mixture. Mix flour with baking powder and add there. Everything is light, but mix thoroughly (with a broom, but not with a mixer). Line a detachable dish with a diameter of 24-26 cm with parchment paper, grease with butter or margarine and sprinkle with flour or bread crumbs... Fill the form with dough and place in an oven heated to 180 ° C. Bake for 50-60 minutes; then soak a little and put the biscuit on a stand. Remove the paper and leave it overnight.

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

Peel and cut kiwi into slices. Rinse strawberries cold water, dry and remove the stalks. Cut the sponge cake horizontally twice. Grease the first cake with strawberry jam, put 1/4 of the cream and circles of 4 kiwi fruits on it. Put the second cake on top and put the filling on it in the same way. Cover with third crust and press lightly. Spread the rest of the cream over the surface and sides of the cake. Sprinkle the sides with almond "petals". Decorate the top of the cake with kiwi circles and strawberries. Serve immediately.

Note: it will be easy to sprinkle the sides of the cake with nuts, if you put the cake obliquely, sprinkle the nuts on a spatula and lightly sprinkle them on the cake. It is recommended to put foil under the cake in order to collect the peeled pieces of nuts later.

If you want to make the cake faster, you can use ready-made biscuit cakes by soaking them with a little rum, brandy or cherry liqueur.

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

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

Stir, divide the dough in two and bake two rectangles, or squares. These will be the top and bottom of the cake.

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

Stir, halve and bake two cakes / rolls.

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

Cake \ roll white
1 egg;
0.5 tbsp. Sahara;
1/4 cans of condensed milk;
0.5 tbsp. sour cream;
1 st. flour;
0.5 tbsp soda, slaked with vinegar. Bake.

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

You can make two white cakes, one chocolate. as in my photo. Fruit optional. After baking, I immediately roll the cakes into a roll, using a clean towel. So I leave it to cool, then gently unfold it and lay it with fruits and cream. Chocolate cakes are more capricious than white ones and tend to tear when rolled.

Assembling the cake: put the caramel cake as a base, coat with cream, take the chocolate cake, coat with cream and put the chopped bananas and roll up. Place on caramel cake. The next one is folding the light cake, laying peaches on it. And the last one is a chocolate-raspberry roll. Put all the rolls, coat with cream on top and cover with the second caramel cake. Everything. We decorate as we want.

Fruit cake "Butterfly"
For 10-12 servings we need:
3 egg whites, 2.5 tsp gelatin, 3 tbsp. l. sugar, a few fresh grapes, 2 plums, 1 pear, 1 kiwi, 2 tangerines, 3-4 canned apricots, a little orange or lemon peel.
For a biscuit: 1.5 cups of milk, 0.5 cups of vegetable oil, 4 eggs, 320 g of powdered sugar, 1 tsp. vanilla sugar, 2.5 cups flour, 0.5 tsp. salt, 4 tsp. baking powder.
Prepare buttered biscuit. Mix milk with vegetable oil, boil, remove from heat and let cool. Beat eggs in a bowl with vanilla sugar. While continuing to beat, add the powdered sugar in small portions until the mixture turns a light yellow color.
Sift flour with salt. Add half the flour and half the milk and butter to the egg mixture, stir gently. Add baking powder, remaining flour and milk. Mix thoroughly so that there are no lumps, until a soft, foamy mass is obtained.
Preheat the oven to 180 ° C. Cover the baking sheet with a sheet of parchment moistened with water, pour over it biscuit dough, bake for 30 minutes. Remove from oven, let cool. Transfer the biscuit to a cutting board.
Cut a piece of such a width from the short side of the biscuit so that the remaining piece will turn into a square - this narrow piece will be the "body" of the butterfly. Cut the square piece diagonally into 2 identical triangles. Cut off a triangle with a side of 4 cm from the right angle of each of them. At this point, the "wings" of the butterfly will be connected to the "body". Cut small triangular pieces from the opposite side of the "wings". Give the cake a butterfly shape.
Beat the whites with sugar into a cool foam. Soak gelatin in a little water. When it swells, warm it up, without bringing it to a boil, until it is completely dissolved. Set aside 2 tbsp. l. gelatin, and gently pour the remaining into the proteins, stirring constantly. Grease the cake on all sides with the resulting cream and put in the refrigerator for 1 hour.
Peel the fruit, cut into thin slices. Lay out on the cake, imitating the drawing of butterfly wings. Make eyes from 2 grapes, and antennae from thin strips of zest. Brush the top of the cake with the delayed gelatin. Put the cake in the refrigerator for another 15 minutes.
Advice
To make the biscuit easy to separate from the bottom of the baking sheet after baking, put the baking sheet on a wet towel, and cover it dry on top, let stand for 15-20 minutes.

Lime cake
Required ingredients: 1kg. marshmallow, 1 apple, 1 pear, 1 banana, 2 tangerines, 100g. almonds or hazelnuts, whipped cream and any sour jam for spreading layers.

Preparation: put marshmallow in one layer on the bottom of the plate, grease with jam, then cut fruits and nuts. Then a layer of cream and marshmallows again, and so on until you run out of products. Decorate the top of the cake with whipped cream, sprinkle with nuts and put in the refrigerator overnight.

Cake Tropical
- sugar (100 g + 1 bag 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)
- biscuits (biscuit 300 g)
- cottage cheese (soft 500 g)

Cut the biscuit liver in half. Fold the rest of the cookies into a sufficiently tight plastic bag and crumble with a rolling pin. Melt the butter and mix with the crumbled cookies.

Cover the bottom of the split mold with baking paper, transfer the mixture of butter and crumbs into the mold and press lightly to the bottom. Place the biscuit halves along the side of the form with rounded edges up close to each other. Put 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. Put the saucepan in the refrigerator for 30 minutes.

Beat the cream into a thick foam with a broom. In order not to "catch" the cream, you need to start whipping it slowly, gradually increasing the pace. Add cream to the gelatinous mass and stir gently. Spread the cream evenly on the cake. This must be done carefully, making sure that the cookies that stand along the side of the split form do not fall over. Smooth out the cream with a spoon and remove the cake for at least 3 hours in the refrigerator.

Carefully remove the cooled cake from the split form, transfer to a dish and decorate: arrange the pineapple mugs in a circle, put peach slices on top (without peel). Cut the kiwi in half. Cut the cloves on one half, put in the middle, and cut the other into circles and arrange in a circle. Cut the apple into 5 slices. Cut each slice from the side of the peel, 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 caster sugar
3 tablespoons cocoa
175 g sour cream
fruits - depending on the season

Stir the icing 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 a 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 cake lengthwise into 3 parts. Put one layer on a dish, brush 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 crème fraîche or sour cream
some honey
2 tablespoons sugar

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

Beat with an electric mixer egg whites in a firm foam (about 3 minutes), add sugar and beat again. You should get a very dense and shiny mass. Spoon half of the mass on the template, and put the remaining mass on the cake in the form of a side. Bake for 1.5 hours and cool without removing from the oven.

Cut the peaches in half, peel and cut into wedges. Whip the cream into a soft foam. Gently add sour cream and spread on the cake. Arrange the peaches on top, sprinkle them with honey and sprinkle with powdered sugar.

Puff quince cake
For the basics:
450 g puff pastry (6 plates)
6 tablespoons of rolling sugar
1 tablespoon icing sugar

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

For the cream:
400 ml whipped cream
2 bags of vanilla sugar
1 tablespoon caster sugar

Cut the quince peeled and seed nests into small pieces, put in a saucepan, add orange peel, vanillin and sugar. Pour in orange juice and simmer over low heat until soft. Cool and knead until smooth. Gently stir the whipped cream with the icing sugar and vanilla sugar.

Combine the puff pastry plates 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 into 12 pieces right in the mold and bake until tender.

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

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

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

Soak the saffron in vodka and let it brew, and then strain. Separate the whites from the yolks. Beat the whites with sugar into a strong foam. Grind the yolks until light yellow and combine with the whites. Add flour, strained saffron vodka and vanillin; mix by hand. Cover a baking sheet with parchment and grease with butter. Put the biscuit dough on it and place in an oven preheated to 200 ° C. Bake for about 20 minutes - until the sponge cake is lightly browned. 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 not boiling until the mass thickens (if lumps appear, rub the mass through a sieve). Boil 6 tablespoons of water, add the remaining sugar, mix and boil until medium thick. Beat the whites into a strong foam and, continuing to beat, add the brewed syrup in a thin stream. Combine whipped whites with boiled yolks. Set aside 4 tablespoons of the mixture to decorate the cake. Soak the gelatin, dissolve in a water bath and add to the egg-yolk mass.

Cut the cooled biscuit in half, then cut each half into 2 plates. The layers need to be shaped into the dishes in which the cake will be collected: if it is round, cut 3-4 circles of different sizes. Cut the trimmings into small cubes. Put a layer in the mold cling film, then - the smallest circle of the biscuit. Grease it with cream and line with pineapples. Put the next layer of biscuit, etc. Put in the refrigerator. When the cream hardens, take the ends of the film, remove the cake from the mold and turn it over. Brush with the set aside cream and sprinkle with biscuit cubes.

Red currant cake
Required products:
butter soft - 150 gf
sugar for the crust - 3 tbsp. spoons and for cream - 6 tbsp. spoons
corn flakes - 200 g
red currant - 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, mix with the whipped mass. Place the mass tightly in a form lined with paper. Refrigerate for 30 minutes.
Rinse the currants, dry, separate the berries from the branches. Soak gelatin
Mix cottage cheese with kefir, sugar, vanilla sugar, zest and lemon juice.
Dissolve the gelatin in a water bath. Stir it with the curd mass, refrigerate for 15 minutes. Mix the solidifying mass with currants. Put the cream on the cake, flatten. Put the cake in the refrigerator for 3 hours.

To pour, soak, dissolve in a water bath, mix with currant juice, cool. Cover the cake with pouring and refrigerate for another 1 hour.

Whip the cream and decorate the cake, put the currant berries on top.

Apple cake with almonds

Required products:
wheat flour - 200 g
sugar for the dough - 100 g and for the filling - 5 tbsp. spoons
egg - 1 pc.
butter for dough - 4 tbsp. spoons and for the filling - 2 tbsp. spoons
apples - 1.2 kg
lemon juice - 3 tbsp. spoons
pitted raisins - 100 g
grated lemon zest - 1 tsp
starch - 2 tbsp. spoons
honey - 1 tbsp. spoon
peeled almonds - 2 tbsp. spoons
milk - 2 tbsp. spoons
Cooking method:
Mash the egg with sugar. Chill 3.5 tablespoons of oil, chop with flour, combine with the egg mixture. Knead the dough and refrigerate for 30 minutes. Grease the detachable form with the remaining oil and put the dough into it, making high sides.

Peel the apples, remove the cores, chop finely, pour with lemon juice, put 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.

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

Mash the remaining butter with 3 tablespoons of sugar and honey, add almonds, milk, boil and brush the apples.

Bake the cake in the oven at 200 ° C for 45 minutes. Refrigerate 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
thick cream - 250 ml
vanilla sugar - 1 sachet
pistachios - 2 tbsp spoons
Cooking method:
Prepare the custard dough according to the recipe (Combine 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 flour lumps disappear.
Remove the brewed mass from the heat, cool to 70–80 ° C and stir in the eggs one at a time. In this case, do not beat the mass, but only stir until a homogeneous dough without lumps is obtained. Ready dough is a viscous mass.).
Line a baking sheet with parchment and 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 8 small balls from the edges. Bake for 35-40 minutes at 200 ° C. Cool it down.

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

Put the filling on the cake, leaving 8 tablespoons for decoration, cool well.

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

Orange cake with cranberries

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 tsp
salt - 4 tsp
egg - 1 pc.
orange peel - 1 tsp
orange juice for the dough - 6 tbsp. spoons and for cream - 2 tsp
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, rub with sugar, add nuts, salt, sifted flour mixed with baking powder. Beat the egg separately, add the zest, juice, mayonnaise and beat until smooth. Combine both parts, whisk.

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

Beat the butter, gradually adding sour cream, condensed milk and juice. Cut the cake into 2 layers, coat 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
fat-free cottage cheese - 250 g
yogurt 3.5% fat - 300 g
orange marmalade - 150 g
cake jelly - 30 g
sugar - 1 glass
butter - 4 tbsp. spoons
lemon juice - 2 tbsp. spoons
muesli - 200 g
Cooking method:
Mix the muesli, sugar, butter, put in a mold and put in the cold.

Throw the canned tangerines in a colander and puree them. Whip cottage cheese with yogurt and lemon juice, combine with mashed potatoes.

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

Peel fresh tangerines and disassemble into slices, set aside 10 slices, add the rest to the cream and spread it on the prepared crust. Refrigerate for 40 minutes.

Decorate with tangerine wedges and marmalade.

Lemon cake
Required products:
biscuit cake - 1 pc.
lemon - 6 pieces
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 water until transparent. Strain the broth and bring to a boil with half the sugar rate. Place lemon slices in it and leave overnight.

Remove the zest from 2 lemons, grate, 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 gelatin in cold boiled water (1: 6), then dissolve in a water bath. Put it in the prepared cream, put it in the refrigerator. Then add whites whipped with the remaining sugar and lemon slices from syrup to the chilled mass.

Place the sponge cake in the cake ring. Place the cream on top of the biscuit and smooth it out. Place the cake in the refrigerator for 2 hours, then remove the ring. Decorate the cake with almonds and lemon wedges. Sprinkle the sides of the cake with grated lemon zest.

Cherry cake
Required products:
ready-made biscuit cake - 1 pc.
canned cherries without pits - 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 biscuit cake with thick paper so that a high board forms, put a layer of cherries on the cake, then the jelly cream, refrigerate the cake for 3 hours.

Decorate the cake with chopped nuts and cherries before serving.

"Berry" cake

Required products:
butter - 200 g
sweet corn flakes - 350 g
berries (strawberries, raspberries or blackberries) - 250 g
For the cream:
curd mass with dried apricots - 800 g
pineapple juice - 4 tbsp. spoons
Cooking method:
Soak the butter for 1 hour at room temperature to soften, then mix with 300 g of cornflakes.

Place the collar from the split form on the cake dish and line with a strip of parchment. Put the dough into the mold, press it lightly to make a crust.

For the cream, mix the curd mass with orange juice, whisk. Put the cream on top of the cornflakes and refrigerate for 12 hours.

After removing the stalks, rinse and dry the berries.

Before serving the cake, free it from the rim, sprinkle with the remaining corn flakes and decorate with berries.

"Apple" cake
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. Mash half of the butter and half the sugar, add the cream, egg yolks, zest and mix everything.

2. Pour flour into the resulting mass. (The dough should be thin.) Lastly, add the whipped white of one egg and bake the pancakes.

3. Finely chop the apples, sprinkle with sugar and simmer in a little water until soft.

4. Lay the pancakes with apple paste. Pour the resulting cake with whipped whites with sugar and brown in the oven.