Fruit cake with butter cream and jelly
If you use frozen fruit, berries or compote, pour all the liquid.
If you do not have a special jelly for cakes, use any of jelly, but when preparing to take liquid 50 ml less than indicated on the packet.
Ingredients
dough:
- 50 g of butter or margarine
- 2 eggs
- 50g sugar
- 1 tsp baking powder (or 0.5 tsp slaked soda)
- 150-200 g of flour
Cream:
- 50 ml cream 33-35%
- 150 g cottage cheese (Almette, Philadelphia, Buko, etc.)
- 50g sugar
also:
- any fruit and berries
- 10 g jelly cake
Preparation
Preparing the dough.
Butter with sugar.
Add eggs and mix.
Add baking powder and flour, knead the dough.
Form (I used a diameter of 27 cm and a height of 3 cm), grease, or lay a baking paper, put the dough, make bumpers.
Put the dough on the baking paper.
Pour peas or beans, smooth (this is done in order to make the dough evenly propeklos and cake will not warp).
Put in a preheated 180 degree oven, bake for 20 minutes.
After cooking, remove the beans (you can use the next time for baking).
Baked cake to cool.
Cooking cream.
Whip cream with sugar.
Add cream cheese and mix.
Put the cream on the cake.
Refrigerate for 1 hour.
Then put the cream on fruit and berries.
As I said, you can use any fruit and berries.
I used the grapes, cut into 2 parts.
Kumquats (a citrus fruit resembling small oranges), cut into slices.
Kiwi, sliced.
Strawberries, sliced.
Blueberries.
Jelly cook as directed on the package.
Carefully pour warm jelly fruit.
I advise you to first pour a thin - thin layer of fruit, then when this layer hardens, pour the remaining jelly. Thus, the fruits do not float and cheese will not flow.
Refrigerate until completely freezing (for 3-4 hours, preferably overnight).
Bon Appetite!
