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

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

Grocery list:

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

Preparation steps:

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

Before eating, cool the cake for 2 hours.

With gelatin and sour cream

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

You will need:

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

Preparation progress:

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

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

From sponge cakes

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

Grocery list:

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

Preparing sponge-fruit cake:

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

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

Curd and fruit cake

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

Compound:

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

Cooking process:

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

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

Fruit and yoghurt dessert

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

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

You will need:

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

Preparation progress:

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

The treat is cooled before serving.

With added chocolate

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

Required ingredients:

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

Step by step recipe:

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

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

Cake "Fruit slide"

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

Required components:

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

How to prepare a delicious dessert:

1. The dough is mixed from eggs, flour, sugar, cocoa, starch and baking powder. The biscuit is prepared for 25 minutes at 190°C. It is cooled and divided into 2 cake layers.
2. The lower part is soaked in fruit compote, and the other cake is cut into cubes.
3. 4 pineapple rings and 2 apricots are set aside, and the remaining fruits are cut into small pieces and mixed with biscuit cubes.
4. The bottom of a deep bowl is covered with cling film, on which whole pineapple rings and apricot halves are placed.
5. Gelatin is poured with hot water and stirred until dissolved.
6. Separately whip the cream and add it to the gelatin.
7. Part of the creamy gelatin mass is poured into a bowl, on top of which a few cubes of biscuit and fruit are placed. Next, the liquid composition is poured again.
8. The components are alternated until the container is full.
9. The contents of the bowl are covered with a whole cake and placed in a cold place for 7 hours.

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

From choux pastry

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

Required:

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

Step by step recipe:

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

Light fruit dessert

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

Compound:

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

Procedure.

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

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

Decorating a cake with fruits and berries is always a winning solution. Such confectionery products look bright, festive, and most importantly, they are healthy, since there are no dyes or harmful additives in the berry and fruit decoration. To prepare fruit cakes, you don’t need any special skills: the cakes can be baked using any technology or bought in a store. We offer advice from experienced confectioners on how to decorate a cake with fruits or berries in various ways.

Rules for decorating cakes with fruits

A cake beautifully decorated with fruit will become a real pearl of any celebration and a source of pride for the hostess. In order for the finished product to retain its shape, you need to follow certain rules for decorating a cake with fruit:

1. Preparing the cakes. They are well soaked in cream, to which canned fruit is added if desired. An important condition is that the last cake must be covered with a thin layer of cream. This will prevent the fruit pieces from sliding off the dessert.
2. Fruits. Confectionery products are decorated with fresh, frozen or canned fruits. Cakes decorated with fresh berries look more colorful and vibrant. Fruits prepared for future use must first be thawed and the resulting juice drained before use. Place the preserved mixture in a sieve to drain the syrup. Fruits are laid out in the form of figures (heart, animals, flowers, numbers, fairy-tale characters) or chaotically. Don't forget about a reasonable combination of shades.
3. Jelly. They pour it over a cake decorated with fruits so that they are better attached to the surface of the sweet product. It is better to use ready-made jelly powder. Just dilute it with water according to the instructions on the package and pour liquid jelly over the cake.
4. Additional decoration. A cake decorated with fruit is decorated with chocolate, powdered sugar, confectionery sprinkles and other elements. Pieces or whole fruits dipped in melted chocolate look elegant.
5. Surface. The fruit decoration will ideally adhere to the top cake covered with whipped cream, cream, or unfrozen glaze. Mastic, marzipan and hardening glaze cannot be used.

Fruits are an excellent solution for decorating a cake and decorating other sweet products or baked goods: muffins, cupcakes, pies, desserts.

Choosing fruits

Not all fruits can be used to decorate confectionery products. To beautifully decorate a cake with fruits, choose each one carefully. Only strong fruits without dents, dark spots, cracks or other damage are suitable. Overripe and very juicy ones are not suitable, since the juice they secrete will spoil the presentation of the cake.

Most often used to decorate a cake:

• pineapples, mangoes, kiwis, peaches, apricots (fresh or canned);
• citrus fruits (tangerine, orange, grapefruit);
• apples, pears, bananas, plums;
• strawberries, blueberries, currants (black and red), grapes.

Some fruits lose their taste and attractiveness after defrosting. It is not advisable to decorate products with such fruits. In this list:

• watermelon melon;
• persimmon;
• cherry, pomegranate;
• gooseberries, cranberries, raspberries, blackberries;
• lime.

If you plan to decorate a cake filled with jelly with kiwi or pineapple, then first pour boiling water over them. Otherwise, they will not allow the jelly mass to harden.

Preparation for registration

You should start decorating a cake with fresh fruits and berries by preparing the fruits.

To do this you need:

• choose beautiful, ripe, but strong fruits or berries;
• wash them thoroughly under running water and dry on a towel;
• remove leaves, seeds, stalks, and from citrus fruits – peel, film;
• remove seeds and cut.

To beautifully decorate a confectionery product, fruits are cut in a certain way:

• cut apples, pears, mangoes, kiwis and others into thin slices and circles;
• apricots, peaches - in halves, as well as slices or quarters;
• bananas - in elongated circles;
• fresh berries are usually placed whole; only large grapes can be cut into halves.

If you decorate with sliced ​​apples, sprinkle with lemon juice to prevent the used fruit from darkening.

You can cut roses, records or other various shapes from large fruits at home. Beautiful slicing can be achieved by using a knife with a thin blade or a special slicer.

Using canned fruits involves placing them in a sieve/colander to drain excess liquid.

When designing a product, select fruits based on shape, size, and color. Usually large fruits/berries are placed in the center, smaller ones - along the edges. The choice of color combinations depends solely on your imagination and artistic abilities.

How to decorate a cake with fruits yourself

Decorating cakes with fruits is a simple (if you don’t take into account complex options), quick and beautiful technique for decorating confectionery products. There are many ways to decorate a cake with fruits and berries at home. We offer some options suitable for a novice pastry chef:

1. Minimalism. A small amount of fruits and berries is required. They can be placed on the cake, greased with cream, at a short distance from each other along the edges, in the center, on one side of the cake, depending on what shape it is and how well your imagination works. Decorate the center of the product with a large fruit. Combine according to color scheme: fruits of contrasting colors look best on light cream.
2. Rainbow. You will need fruits of several types and different colors (preferably from a rainbow palette). Cut the fruits and arrange them in a circle, starting from the center and alternating by color. The sides can be decorated with fruit slices or cookies. You can conditionally (or carefully use a knife) divide the surface of the cake, coated with cream or whipped cream, into several zones, including the sides (triangles, stripes), then fill them with one layer of berries/fruits of different colors.
3. Mono. A very elegant way of decorating sweets, when the basis is taken of one type of fruit and berries, contrasting color with the creamy mass. For example, white and red, white and black, white and green, etc. Give free rein to your imagination: there are a lot of options.
4. Chaotic. Cut the fruits, take the berries whole. Mix the prepared fruits in a cup and place evenly on the top crust, the surface of which should be sticky. Usually they use kiwi, pineapple, currants, cherries, blueberries, and citrus fruits.
5. Flowers and ornament. From thinly sliced ​​apples, oranges and other fruits using a slicer, form beautiful voluminous flowers. Gather the slices into a rosette and place on the surface of the cake. Decorate the edges with grapes or other fruits. Large berries can be used to make ornaments.
6. Cubes. The delicacy in the shape of a hemisphere, decorated with fruit cubes, looks unusual and interesting. Cover with sticky cream. Place a circle of strawberries in the center, divide the remaining space into 6 equal parts and decorate them with cubes of orange, pineapple, banana, kiwi, and currants.
7. Volume. Place the prepared fruits and berries for decoration onto a toothpick and place on the surface of the cake. You can choose any form. This method will add volume to the confectionery product. Medium-sized fruits are optimal: strawberries, apricots, raspberries, cherries.
8. A combination of large berries and fruit slices. Prepare tangerines, large grapes and mangoes (fresh or canned). Place a flower of mango slices in the center, slightly overlapping each other. Place grape halves and tangerine slices alternately around the perimeter.

As you can see, it is very easy to make an original fruit decoration for a confectionery product with your own hands. Don't be afraid to experiment: you won't spoil the cake with fruit.

Video of collecting and decorating a cake with fruits

httpss://youtu.be/DxkLdqRQKqM

How to decorate a cake with frozen fruit

Frozen fruits are often used to decorate a cake with berries. The main thing is that the fruits/berries do not lose their appearance after defrosting. Optimal for confectioners are pineapples, cherries and any berries. In this case, it is important to defrost them correctly. To do this, place the fruits removed from the freezer on the top shelf of the refrigerator, and only then, after a few hours, continue defrosting at room temperature. This approach will allow the berries to maintain their shape and attractiveness.

For the base of the cake, use a cream with a dense consistency (curd or butter), which does not allow the fruit juice released after freezing. The confectionery product will have a more impressive and delicate appearance if you pour jelly on top.

Decoration with fruits and chocolate is considered popular. Experienced confectioners practice freezing fruit in chocolate. Dip them in melted chocolate, place them on parchment paper and place them in the freezer for a quarter of an hour. Then place them on the chocolate cake, combining them with citrus slices.

Cakes decorated with fruits and chocolate

Chocolate is recognized as a universal product for decorating confectionery products; it goes well with most products suitable for decoration.

Commonly used:

1. Chocolate chips. Cover the sides and top surface of the cake coated with cream mixture. It’s very simple to prepare: grate a chilled chocolate bar on a grater or slice it with a knife.
2. Chocolate glaze. Melt the chocolate in a water bath or in the microwave, mix with a small amount of cream/milk. Treat the surface of the product with the prepared glaze or make chocolate streaks. Refrigerate the cake for at least 4 hours before frosting.
3. "Lace" made of chocolate. Melted chocolate is a great opportunity to draw any pattern, figure, picture. Draw them on parchment, let them harden, and decorate the cake.
4. Glazed fruits and berries are the best decoration for a chocolate cake. Dip the fruit into powdered sugar and then into the hot chocolate glaze. Place on greased foil to set and decorate the cake.

You can decorate fruits and berries with chocolate icing. Fill a confectionery syringe or a parchment bag with melted chocolate, and paint the fruits as much as your imagination allows.

A wonderful addition to the chocolate and fruit decor would be decorating the cake with candies, other sweets and mini chocolates.

How to decorate a cake with fruits in jelly

The optimal solution for decorating a sponge cake is fruit in jelly. This allows you to create tall multi-layer products. Jelly-coated fruits and berries can be used to decorate not only the surface, but also be used as a layer. In the latter case, a layer of dense cream, fruit confiture, jam or soufflé is placed between the cake and the jelly-fruit mass. It is important to follow the recommendations of experienced confectioners when preparing jelly for decorating cakes with fruit.

You will need:

• gelatin – 1 pack (20 g);
• drinking water or juice – 1 glass;
• granulated sugar - 3 tbsp. l.

First you need to prepare the jelly mass:

• Dissolve the gelatin with water, stir thoroughly and let it brew for half an hour;
• pour juice into an iron container, add sugar and put on fire;
• bring the mixture to a boil and pour in the gelatin in a stream, remembering to stir constantly until completely dissolved;
• wait until the mixture cools and thickens slightly.

Then, to decorate the cake with berries and fruits in jelly, the following procedure:

1. Apply a thin layer of confiture and jam to the surface of the cake. This will prevent the jelly from being absorbed into the cake.
2. Place the sweet product in a springform pan, put on a pastry ring of suitable diameter and place in the refrigerator for 2 hours. Fruits for decoration should also be chilled.
3. You need to start pouring the jelly into the cake in a spiral, moving from the center to the edges and evenly distributing the gelatin mass. The stream should be very thin.
4. It is important to choose the color of the jelly. A universal option is colorless. Red color is suitable for decorating strawberries, raspberries, currants, yellow - for bananas, pineapples, apricots, citrus fruits, etc. In this case, a small amount of dye must be added when cooking the gelatin mass.

Be careful when gelling kiwi, pineapple and citrus fruits. They may prevent freezing. To avoid this, pour boiling water over them.

Berries and fruits are cut into thin slices and arranged randomly, based on the individual preferences of the novice confectioner or his family members.

Decorating cakes with carving

Carving is considered a complex way of decorating cakes with fruit. However, this technique is within the capabilities of even novice masters. The main thing is to cut the fruits in a certain sequence with a thin knife.

It is necessary to have special devices - a slicer, a thin carving knife, a vegetable peeler.

It is better to start experiments with familiar fruits.

We offer some carving ideas with apples and pears:

1. Apple basket. Cut the fruit in half, scrape out some of the pulp from one half with a spoon to imitate a basket. Cut a flower from the second, string it onto a toothpick and insert it into the lower half (basket). Fill it with other fruits and berries. Such baskets can also be made from other oval-shaped fruits - mango, peach, etc.
2. Flower. Cut the apple into halves, remove the seeds and cut into very thin slices. Form them into a flower. Apple slices can be blanched in syrup or coated with a thin layer of jelly.
3. Leaves. In the center of the apple quarter, make a longitudinal notch, the edges are jagged, reminiscent of leaves.
4. Pear hedgehog. Peel two-thirds of the fruit from the narrow side. Simulate needles by inserting toothpicks with stringed grapes into the pear. In the peeled part, make the nose and eyes using currants or blueberries.
5. Strawberry flowers. You can cut the berries into thin slices and arrange flowers from them in the center of the cake. The best solution for a volumetric composition is to place a cake or chocolate vase in the recess. You can cut the berries to the base and slightly open the resulting petals. Then thread it onto a skewer/toothpick and attach it to the crust.
6. Asterisks. Using a knife, cut parallel indentations along the peeled banana and then cut into circles. Decorate the cake with the resulting stars in accordance with your idea.

With the help of berries and fruits you can make original decorations without any special equipment. For example, small berries of different colors are suitable for placing congratulations, pictures or other patterns on the cake, which can be covered with jelly.

Decorating cakes with fruits and berries does not have strict standards and does not require special skills. The final result depends on the imagination, taste and invention of the confectioner. In any case, fruit and berry decoration always looks bright, festive and will be appropriate for any event.

The choice of decoration depends on the theme of the celebration.

• cakes of any shape are suitable for berry and fruit decoration: round, oval, square, curly, etc.;
• figurines of animals and fairy-tale characters cut out of fruits are ideal for children;
• flowers, geometric and other shapes (heart, sun, etc.) are considered universal decor;
• fruits and small berries of different colors cut in various ways are the optimal solution for laying out ornaments and subject pictures;
• Cakes that are decorated with fruits dipped in chocolate or sprinkled with powdered sugar, cinnamon, ground nuts, coconut, poppy seeds, almond flakes, etc. look advantageous and original;
• large fruits are placed in the center, small ones are laid out along the edges;
• the best cream for fruit cake is custard, protein or butter;
• If the cream is too sweet, fruits or berries with sourness will help balance the taste of the dessert;
• pieces of fruit and berries can be placed between the cakes: they are most often filled with canned peaches, pineapples, cherries;
• Mint is considered the optimal addition to fruits, however, you can also choose vegetables for decoration.

When using powdered sugar as a topping, do not forget that the fruits must be dry.

Even if you randomly arrange fruits and berries on the cake, they will look original and beautiful on a lush creamy layer.

A cake made and decorated by yourself is always a favorite of any celebration. And if not everything planned can be translated into reality the first time, do not despair. Season your confectionery masterpiece with a good mood and imbue it with love for your loved ones. Don’t be afraid to overdo it with creativity, and then success and admiration from your family are guaranteed.

Fruit cake - general principles and methods of preparation

Fruit cake is a real creamy glaze miracle, decorated with familiar and exotic fruits and filled with fruit jelly. An ideal cake should be exactly like this: with a base of delicate biscuits soaked in sweet rum, a layer of fruit and jam. A light cream melting in your mouth with fruit fillings, decorations made of fancy flowers and fruit figurines are a real work of art, as well as a means to show your imagination and realize the most daring design ideas.

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

Fruit cakes come in different varieties - every housewife probably has at least a dozen options in her culinary repertoire. The whole point of interest lies in coming up with something original, something that has not yet been done, in order to surprise and amaze with its unusual taste and appearance. And let this task be quite painstaking - at least an hour or two, and let the jelly or cream steep for several hours. The result will speak for itself, because 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-bought one. It’s easier to find fresh, high-quality products at home. First of all, these are eggs. It is best to beat the whites and yolks separately in a ceramic bowl. Gelatin or agar-agar is used to make jelly. 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 using a strainer or colander. When whipping cream, it is still better to use fine sugar rather than powdered sugar.

Fruit cake - the best recipes

Recipe 1: Fruit Rainbow Sponge Cake

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

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

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

Cooking method

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

Biscuit
Mix the mashed yolks with 3/4 of the beaten whites, add sifted flour, starch and vanillin. Mix the mixture carefully, from top to bottom. Add the remaining whites and mix again. Grease the pan, lay out ¾ of the dough, followed by orange slices, cover with the remaining dough. Bake at 180°C for about an hour or a little less. We check the readiness with a splinter, but you can only open the oven at the end of baking so that the sponge cake does not settle. Cool, remove from the mold onto a wooden or fabric “breathable” surface. We cut around a 1 cm circumference, we get two uneven cake layers. This can be done using a thread inserted into the cut.

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

Recipe 2: Yogurt Fruit Cake

Ingredients: eggs (8 pcs), sugar (250 grams), flour (100 grams), flour (1 tbsp), milk (2.5 cups), starch (1 tbsp), instant strawberry chicory cream , yogurt (200 grams), butter (150 grams), vanillin, cognac (30 ml), fresh or canned fruit.
1 glass of jelly.

Cooking method

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

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

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

Soluble cream. Mix the contents of the package with milk and beat.

Forming the cake. Soak the cakes with a small amount of syrup. Grease with yogurt cream, place fruit on top of the cream, and decorate the sides with strawberry cream. We make a border of cream on the surface using a pastry syringe.
Soak the cakes in syrup, brush with yogurt cream, and place fruit on top of the cream. Pour in the jelly and put it in the refrigerator to soak. A magnificent colored cake, a worthy reward for your efforts.

Recipe 3: Fruit Cake with Buttercream and Jelly

You can use absolutely any fruit in this recipe. For winter fruit options, compote or frozen fruits are quite suitable; in the 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), curd cheese (150 grams), sugar (50 g), Jelly for the cake (10 g), 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 so that it hardens well and does not soften.

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

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

Recipe 4: Jelly curd - fruit cake without baking

The cake that takes no effort in baking will be the most delicious. In order for the cake to form and hold, we use agar-agar. Try using several molds of different sizes and placing the ingredients (curd cream and jelly with fruit) on different levels - you will get a grandiose festive dish.

Ingredients:

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

1.Put the ingredients into a blender and beat, add agar-agar, bring to a boil and mix the cooled mass with cottage cheese. Add mango pieces and raspberries. Transfer the mixture into the mold and let it harden.
2. Using the same principle, beat peeled watermelon, martini, sugar, add agar-agar, boil, cool, mix with cottage cheese and add blueberries. Pour into a smaller form. Let it harden.
3. Mix the mixture for the base and layer 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 mixture, then a layer from a small mold. Decorate with fruits and fill with watermelon jelly. The cake should sit in the refrigerator for several hours.

Fruit cake - useful tips from experienced chefs

There are hundreds of creative additions to decorate cakes, such as lemon wedges. Squeeze the juice from 3 lemons. Add a tablespoon of gelatin, 8 tablespoons of sugar and 100 grams of vodka or cognac to the juice. Heat the mixture until the 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 from kiwi, orange, tangerine, etc. An original addition for adult gatherings.

Dear friends and guests of the Home Restaurant website! On the eve of the holidays, the topic of desserts is always very relevant, so I bring to your attention a simple but very tasty sponge cake with fruits and whipped cream. Sponge cake with fruit replaced Napoleon, Honey cake, Bird's Milk Cake, and other “complex cakes” from our Soviet past, and managed to fall in love with many sweet tooths.

When I need to prepare a universal dessert for a large number of guests, a recipe for sponge cake with fruit is my lifesaver. A sponge cake with fruit inside is always liked by both adults and children, so it is equally suitable for both a traditional feast and a children's party. This is exactly the kind of sponge cake with fruit and whipped cream that is sold in stores. But homemade cake turns out much tastier!

The combination of fruits in a cake is of great importance, and below I will not only tell you what fruits can be added to the cake, but also how to properly prepare fruits for our delicious dessert.

You can use any cream for a sponge cake, but since we are preparing a simple fruit cake, the cream should be simple, but at the same time hold its shape well, not spread, and be suitable for leveling the surface and sides of the cake. Therefore, for a sponge cake with fruit and a predictable result, I always prepare whipped cream cream.

Have I intrigued you? Then welcome to my modest kitchen, where I will tell you in detail how to bake a sponge cake for a cake, prepare a fruit filling, whip cream, and of course beautifully decorate a sponge cake with fruit. I hope my detailed master class with step-by-step photos will tell you in detail how to make a sponge cake with fruit.

Ingredients for sponge cake for a 25 cm pan:

• 5 pieces. eggs
• 1 cup of sugar
• 1 cup flour
• 1 pinch of salt

Filling ingredients:

• 2-3 pcs. banana (depending on size)
• 3 pcs. kiwi
• 300 gr. canned peaches without syrup
• ¼ lemon

Ingredients for cream:

• 750 ml. whipping cream 30-33% fat
• 1 cup of sugar

For decoration:

• almond flakes
• fresh or frozen berries
• fresh mint

*Glass with a volume of 250 ml.

How to make fruit sponge cake:

We start preparing the sponge cake by baking a simple sponge cake. I described all the intricacies of preparing a classic sponge cake in a separate article, so if you are baking a sponge cake for the first time, I strongly recommend that you read my biscuit writings.

Separate the cold whites from the yolks and add a pinch of salt.

We begin to beat the whites at maximum mixer speed until a fluffy foam forms.

Then add half the sugar and beat the whites until the sugar dissolves and stiff peaks form. It should look something like my photo.

Add the remaining sugar to the yolks.

And beat until the sugar crystals dissolve.

Using a whisk, carefully mix the egg white and yolk mixture.

Then add the flour in small portions, and also slowly mix with a whisk until the flour is completely integrated into the egg mixture.

Grease the bottom of the biscuit pan with vegetable oil and sprinkle with flour. We transfer the biscuit dough into a mold and send it to preheated to 170-180 degrees. for 30-40 minutes. Oven heat: top and bottom, or just bottom.

Check the readiness of the biscuit with a wooden skewer.

The finished biscuit must be cooled completely and then carefully removed from the mold. We turn the sponge cake upside down so that our finished sponge cake with fruit turns out smooth and beautiful.

I cut the finished sponge cake into three layers using regular thread. You can watch how to do this on YouTube.

Next, let's prepare the fruit filling for our sponge cake. Cut the peaches, bananas and kiwis into small pieces, approximately like in my photo. Sprinkle the banana with a little lemon juice to prevent it from darkening.

Transfer the prepared fruits to a deep plate and mix.

What fruits can be added to the cake:

• banana
• peaches (fresh or canned)
• pineapple (fresh or canned)
• melon (not a fruit at all, but great for cake)
• pear (soft varieties)
• orange or tangerine pulp
• mango

The most important thing to consider when preparing a sponge cake with fruit is that all the fruits should be soft, not sour, and not stand out against the background of the delicate sponge dough and butter cream. Apples, hard pears, and apricots are not suitable for sponge cake.

Choose the combination of fruits to your taste: you can make a sponge cake with kiwi and banana, or you can make it with just peaches, or if you are making a chocolate sponge cake, it would be appropriate to add only bananas.

Prepare the cream for the sponge cake:

Beat the chilled cream with sugar until it reaches stable peaks, similar to what I have in the photo.

You can whip the cream with sugar, or better yet, with powdered sugar, so as not to beat the cream into butter, especially if you use cream from the market and not from the store in a tetra pack.

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

The simplest no-bake fruit cake is made from:

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

Cooking method:

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

With gelatin and sour cream

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

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

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

Cooking recipe step by step:

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

From sponge cakes

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

This delicacy includes:

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

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

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

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

Curd and fruit cake

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

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

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

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

Sequencing:

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

Fruit and yoghurt dessert

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

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

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

Cooking algorithm:

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

With added chocolate

Chocolate goes well with many fruits.

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

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

Preparation:

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

"Fruit slide"

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

Chocolate sponge cake is baked from:

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

List of ingredients for the cream:

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

Cooking instructions:

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

From choux pastry

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

To make the crust dough and cream you will need:

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

Progress:

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

Decorating the cake with fruits

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

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

How to decorate the finished dessert with fruits and berries:

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

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