Biscuits are sweet and light; they go perfectly not only with different creams, but also with any fruit. This filling adds fresh notes to the dessert, making it light and not cloying.
Biscuit with fruit - general principles of preparation
Fruits can be immediately put into raw dough, the result will be something like charlotte - a popular apple pie. But you can also layer separately baked cakes without additives into pieces; creams, impregnations, and glazes are additionally used. In any version, the desserts turn out interesting, but require baking a sponge cake. It can be prepared according to the classic recipe or based on other options.
Biscuits are baked in a preheated oven; the temperature and time directly depend on the thickness of the cake. If the dough is poured out in a thin layer up to 2 cm, then the cake will bake quickly; it can be set at 200 degrees. If the thickness is greater, then it is better to play it safe, set the temperature to 170-180.
What fruits are usually used:
• apples, pears, quince;
• apricots, plums, peaches;
• citrus fruits;
• bananas, kiwi, pineapples.
You can also use berries, dried fruits, or mix several types. If fruits are placed in the dough, then there should be few of them. If they are used for layering and decoration, then one small cake can take up to 1 kg.
Fruit cakes cannot be stored for long periods of time. For this reason, there is no need to prepare them for future use. It is better to decorate the top of the dessert before serving, otherwise the pieces of fruit will wither, darken, and may release juice. You can treat them with concentrated syrup or pour jelly.
Simple no-bake fruit cake with gelatin and sour cream
This fruit cake requires no baking. It prepares quickly, and the result is stunning. The secret lies in the multi-colored jelly layers. By choosing a different combination of fresh, canned or frozen fruits, you can get a unique color and flavor range for your product.
This cake is made with several types of fruits and berries. It is based on sour cream jelly.
Required:
- 400 g sour cream
- 30 g gelatin
- 100 ml boiled water
- 1 cup powdered sugar
- 2 peaches
- 200 grams of strawberries
- 100 grams blueberries or blueberries
Preparation:
- Soak gelatin in cold boiled water.
- Remove the skin from the peaches and chop.
- Whisk the sour cream with powdered sugar, gradually adding gelatin.
- Mix the cream with peaches and berries.
- Cover the bowl with film and refrigerate for 3 hours.
- To remove the product from the bowl, take a larger dish, pour hot water into it and immerse the bowl in it for a few seconds. Cover the cake with a large plate and turn it over.
Fruit biscuit - useful tips and tricks
• If the biscuit dough does not want to whip, the problem may be the eggs or fat getting into the mixture. No need to throw it away, just add baking powder, 1 hour for 4 eggs. l. with a pile of powder. Of course, the cake will not be very fluffy and tall, but it will still be light and porous.
• If the fruit is too juicy and leaking, after cutting you need to put it in a colander and leave for a few minutes. Before adding to the dough, you can sprinkle the pieces with corn or potato starch; it will prevent the cake from becoming soggy and will gel the flowing juice.
• Regardless of the recipe, the cake pan must be prepared first. It is advisable to cover the bottom with parchment or plain oiled paper. If you are not using a springform pan, but a frying pan or baking sheet, then first cut out a sheet the size of the bottom, then place it inside and grease it.
Useful links:
From sponge cakes
For this fruit cake we use ready-made sponge cakes. It will take very little time to select the ingredients and assemble the cake. Despite the fact that you use a ready-made sponge cake, you will get a real homemade cake with fruit.
And if you want to make sponge cakes yourself, then I have: Top 5 simple recipes for fluffy sponge cake. Secrets of making delicious biscuits in different ways
You will need:
- butter - 160 gr
- condensed milk - 1 can
- 3 bananas
- 3 kiwi
- biscuit - 1 piece
- chocolate - 50 g
Preparation:
- Beat butter with condensed milk.
- Cut the biscuit into three layers.
- Cut bananas and kiwi into slices.
- Grease the bottom cake generously with cream.
- Place bananas and kiwis.
- Grease the second cake layer and add fruit.
- Cover the entire cake with cream, place fruit, and decorate with grated chocolate.
Chocolate sponge cake
The process of preparing this chocolate dessert is almost no different from preparing the usual classic one described above. Simply add cocoa powder to the dough. Chocolate sponge cake is greased with chocolate cream, and chocolate glaze is poured on top. Red wine and cognac are often used for impregnation.
- To prepare the cream for the sponge cake with chocolate, use a mixer to beat condensed milk, heavy cream and cocoa until smooth. Grease each cake with cream.
- For the chocolate frosting, heat the heavy cream and add the chopped chocolate, let the mixture sit for a while, then stir and pour it over the surface of your dessert dish.
Cream and impregnation
And what kind of cake is there without cream and impregnation, perhaps there are few of them, and it will taste a little dry. Therefore, the cream for the sponge cake plays a big role.
- The most common is sponge cake with sour cream. To prepare it, beat sour cream with vanilla sugar, brush each cake layer, and place the cake layers on top of each other. And you can decorate the dessert with fruits, berries or grated chocolate, and you will get a beautiful homemade sponge cake with sour cream. Also for this dessert they use curd, custard, butter, protein, chocolate and others.
- Impregnation for a sponge cake is as important as the cream, but you need to be careful with it, as if you overdo it, the cake will spread. But without impregnation, a delicious sponge cake, alas, cannot be made. You can prepare a delicious impregnation by mixing sugar with water and adding a little liqueur. You can also buy ready-made syrup, or use syrup from any jam. To apply impregnation, use a regular spray bottle. And one more useful tip: the lowest cake needs to be soaked just a little, the next one a little more, and the top one more heavily.
With added chocolate
The taste of this cake cannot be described in words. Fruits combined with chocolate evoke a feeling of something completely unearthly. Cooking it does not require special skill. Everything is extremely simple and accessible.
You will need:
Dark sponge cake
- sugar - 100 gr
- sour cream 20% – 120 gr
- flour – 200 gr
- 4 eggs
- cocoa - 40 gr
- vanilla sugar - 1 sachet
- salt - 1 teaspoon
- vegetable oil - 80 g
- baking powder for dough - 1 sachet
Light sponge cake
- flour 120 gr
- 2 eggs
- sugar - 50 gr
- sour cream - 60 gr
- vanilla sugar - 1 sachet
- salt – 0.5 teaspoon
- sour cream – 60 gr
- vegetable oil – 80 g
- baking powder - 1 sachet
Cream
- sour cream 20-30% – 900 gr
- sugar - to taste
- vanilla sugar - 1 sachet
Filling
- cherry – 400 gr
- 2 bananas
- nuts - 100 gr
Glaze
- cocoa - 6 tbsp. spoons
- sugar - 6 tbsp. spoons
- milk - 6 tbsp. spoons
- butter - 50 g
Preparation:
Dark biscuit.
- Beat eggs, sugar, vanilla sugar, salt into a fluffy foam.
- Add sour cream and vegetable oil and beat again.
- Pour flour with baking powder and cocoa into the whipped mass, mix.
- Bake at 180 degrees.
- Leave the biscuit to cool.
Light biscuit.
The technology for preparing this biscuit is identical to the first one. The only thing missing is cocoa.
The light sponge cake will be the base of the cake. Cut the dark one into cubes.
Cream.
Add regular and vanilla sugar to the sour cream. Whisk.
Syrup.
Add sugar to half a glass of frozen cherry juice and bring to a boil.
Assembling the cake:
- Place a light sponge cake on a dish and soak it in syrup.
- Coat with cream.
- Place cherries and chopped nuts on top.
- Dip pieces of dark sponge cake into cream and place on the cake, sprinkle with berries and nuts. We form a slide.
- Cover the entire surface with the remaining cream.
Preparing the glaze.
- Mix cocoa, sugar and milk
- Warm up in a water bath.
- Add oil, mix. Cool a little.
- Pour the icing onto the cake and let it drip freely.
- Sprinkle with nuts.
- Place the dessert in the refrigerator for 4-6 hours.
You will need
Biscuit
| Eggs | 6 pcs. |
| Wheat flour | 330 g |
| Butter | 10 g |
| Powdered sugar | 200 g |
Cream and impregnation
| Granulated sugar | 100 g |
| Sour cream | 400 ml |
| Boiled condensed milk | 300 ml |
| Purified water | 100 ml |
Decoration
| coconut flakes | 30 g |
| Ripe kiwi | 4 things. |
| Crushed cookies | 100 g |
| Fresh bananas | 4 things. |
Curd fruit cake
Now we will prepare a cake with fruit and delicate curd cream. We prepare it without baking easily and quickly. I offer you a step-by-step recipe with photos. Such fruit cakes are not only very tasty, but also contain fewer calories than sponge cakes.
Required ingredients:
- cottage cheese 20% - 200 gr
- sour cream 20% – 500 gr
- butter - 180 gr
- Shortbread cookies – 400 gr
- gelatin – 30 g
- boiled water – 0.5 cups
- sugar - 1 glass
- grapes - 700 gr
- nuts - 100 gr
Preparation:
- We wipe the cottage cheese.
- Melt the butter.
- Grind the cookies.
- Mix the butter with the cookies and cool.
- Place in a mold lined with cling film and place in the refrigerator.
- Let the gelatin swell in cold water.
- Peel and chop the peaches.
- Heat the gelatin until completely dissolved.
- Combine cream with gelatin.
- Place grapes on cookies and fill with cream.
- Place the cake in a cool place for about an hour.
- Place on a plate.
- Arrange the grapes and nuts.
"Turtle"
Fruit cake with sponge cake, decorated with sliced kiwi pieces, very similar to turtle. That’s why this is what housewives who actively use this recipe call it.
Composition of ingredients
Biscuit ingredients:
- condensed milk – 270 ml;
- baking powder – 10 g;
- chicken egg – 1 pc.;
- premium flour - about 350 g.
In custard:
- butter – 200 g;
- milk – 500 ml;
- starch - 2.5 tbsp. l.;
- granulated sugar – 200 g;
- chicken eggs – 2 pcs.;
- vanilla sugar – 5 g.
For decoration:
- ripe kiwi fruits – 6 pcs.
Fruit cake with sponge cake can be made in the shape of a turtle with kiwi.
Calories:
| Calorie content | Squirrels | Fats | Carbohydrates |
| 243.7 kcal | 4.6 g | 10.9 g | 32.2 g |
What can be added and changed in the composition
Butter can be replaced with high-quality margarine with a fat content of at least 80%.
Step-by-step cooking process
Step-by-step preparation:
- In this case, you need to start by preparing the custard, which will take more time.
- Pour milk into a saucepan, put it on the fire and heat it up a little. Pour about 1 cup from the mixture, mix it with starch, sugar and chicken eggs, mixing it into a homogeneous mixture.
- Pour the mixture back into the saucepan and bring to a boil over low heat, stirring constantly with a whisk so that lumps do not form in the mixture and it does not burn.
- Literally in 1-2 minutes. the milk will begin to thicken. Remove the dish from the heat when it looks like semolina porridge.
- Immediately add the butter and stir until it is completely incorporated. Cover the mass with a piece of cling film in contact, keep it on the table for a while, and then put it in the refrigerator for 3-4 hours.
- For the biscuit, in a cup, combine a chicken egg with condensed milk, soda, and then add a little sifted flour, kneading an elastic soft dough.
- Divide it into 8 pieces, roll them all out to a thickness of 2 mm and bake one by one in a dry frying pan. Give them an even round shape using a flat plate and a sharp knife. In this case, 4 pcs. should be slightly larger in diameter.
- Wash the kiwi thoroughly and cut into circles of approximately 0.5 cm.
- Assemble the cake from a wide sponge, placing it one at a time on a plate, applying custard to the surface. The 3rd and 6th layers need to be laid with pieces of fruit.
- Then repeat everything with cakes of smaller diameter and level the surface with the rest of the cream.
Decoration and serving rules
The decoration will be the remaining pieces of kiwi, which will cover the entire product. To make the dessert more reminiscent of a turtle, place 4 legs of the fruit on the sides and make a head from half of the fruit.
Broken glass cake recipe with sour cream
The main effect of this dessert is its multi-colored filling, which is made from pieces of jelly. The more colors, the more beautiful the mosaic will be. You definitely need yellow (lemon), green (kiwi) and red (cherry). You don’t have to add cherries, but they make it much tastier and add a pleasant sourness.
According to the cake recipe, a cracker is added, but instead you can use pieces of biscuit or any other baked goods.
Product Set
- Sweet cracker (preferably chocolate) - 350 g
- Sugar - 50-100 g
- Sour cream - 1.2 kg
- Jelly of different colors (powder) - 4 packs
- Cherries in their own juice - 1 liter jar
- Instant gelatin – 25 g
- Vanilla sugar - 10 g
1. Place the jelly powder into separate bowls. To prepare it, read the indicated amount of water on the package and use half as much. Pour water into a saucepan and heat until it boils. Then cool slightly (5 minutes) and pour the hot powder over it, stir until it is completely dissolved.
2. Pour the resulting mixture into containers and cool. Then refrigerate until completely set (3-4 hours).
3. Cover the mold with cling film in several layers.
4. Pour 350 ml of water into a saucepan and bring to a boil. After a minute, pour 25 g of gelatin and 1 package of jelly into it. Stir very well and cool to room temperature.
5. Cut the multi-colored jelly in containers into 1cm x 1cm squares.
6. Pour crackers, jelly cubes, and cherries into a large bowl (first place them in a colander to drain the juice). Stir everything carefully with a spatula.
7. Place sour cream in a mixer bowl. Add vanilla sugar and granulated sugar to it. Beat on low speed until the sugar dissolves. Then pour in the warm gelatin solution in a thin stream.
8. Pour the resulting sour cream over the filling and stir everything well. Pour everything into the mold, level and shake lightly to distribute the mixture evenly. Cover with a lid or cling film and refrigerate overnight to allow the cake to set.
Turn the finished frozen dessert onto a plate and remove the cling film.
