Fruit cake with butter cream and jelly
In this recipe, you can use absolutely any fruits and berries – fresh, frozen, from compote.
If using frozen fruit, berries or compote, drain all the liquid.
If you do not have special jelly for cakes, use any jelly, but when preparing, take 50 ml less liquid than indicated on the bag.
From the specified amount of ingredients, 6-8 servings are obtained.
- 50 g butter
- 2 eggs
- 50 g sugar
- 1 tsp baking powder
- 150-200 g flour
- 50 ml cream 33-35%
- 150 g curd cheese (almette, philadelphia, buco, etc.)
- 50 g sugar
- any fruits and berries
- 10 g cake jelly
Cooking the dough.
Grind butter with sugar.
Add baking powder and flour.
Knead the dough.
Grease the mold (I used a mold with a diameter of 27 cm and a height of 3 cm), or cover it with baking paper.
Put out the dough.
Put baking paper on the dough.
Sprinkle peas or beans.
Smooth out (this is done so that the dough is evenly baked and the cake is not deformed).
Put in an oven preheated to 180 degrees.
Bake for 20 minutes.
Remove beans after cooking (can be used next time for baking).
Cool the baked cake.
Whip cream with sugar.
Add curd cheese.
Put the cream on the cake.
Refrigerate for 1 hour.
Put fruits and berries on the cream.
I used: grapes, cut into 2 parts.
Kumquats (citrus fruits that resemble small oranges), cut into slices.
Prepare jelly as indicated on the package.
Gently pour warm jelly over the fruit.
I advise you to first pour a thin – thin layer of fruit, then, when this layer hardens, pour out the remaining jelly.
Thus, the fruit will not float and the cheese will not flow..
Put in the refrigerator until it hardens completely (for 3-4 hours, preferably at night).
Enjoy your meal!