Cake "Fruit Hill"

Cakes 262 Last Update: Jun 09, 2022 Created: Jun 09, 2022 0 0 0
Cake
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Light cake for the holiday table.

Ingredients

Directions

  1. Separate whites from yolks. Beat the yolks with sugar.
  2. Mix starch and flour in a separate bowl and add to the yolks.
  3. In a separate bowl, beat egg whites to stiff peaks. Carefully add the proteins to the main mass and mix gently (just mix so that the proteins do not settle).
  4. Transfer the dough to a baking dish and place in the oven. Bake at 180 degrees for about 15-20 minutes.
  5. Remove the biscuit, cool and cut into 2 cakes (one cake should be thinner, it will go to the base of the cake).
  6. Cut canned apricots and pineapples into small cubes (set aside some of the fruit for decoration - 3 pieces of pineapples and apricots each).
  7. Lubricate a large salad bowl with vegetable oil and lay out with cling film.
  8. The bottom and walls of the salad bowl are beautifully laid out with apricots and pineapples.
  9. Cool cream. Whip the chilled cream with powdered sugar until a thick, non-spreading foam forms.
  10. Soak gelatine in water following package directions.
  11. Put the yogurt in a bowl and add, stirring, the strained gelatin solution. Mix well.
  12. Combine the yogurt-gelatin solution with whipped cream and mix well until smooth.
  13. Cut the larger cake into cubes and mix with chopped fruit.
  14. Pour a little cream into a salad bowl and distribute so that it covers the bottom. Put a piece of chopped biscuit with fruit on top.
  15. Put a layer of cream again, then another biscuit with fruit. So repeat until filling.
  16. Put the cake on top and put the cake in the refrigerator overnight.
  17. Flip the salad bowl. Remove the cake and decorate with grated chocolate on top.

Cake "Fruit Hill"



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Light cake for the holiday table.

Ingredients

Directions

  1. Separate whites from yolks. Beat the yolks with sugar.
  2. Mix starch and flour in a separate bowl and add to the yolks.
  3. In a separate bowl, beat egg whites to stiff peaks. Carefully add the proteins to the main mass and mix gently (just mix so that the proteins do not settle).
  4. Transfer the dough to a baking dish and place in the oven. Bake at 180 degrees for about 15-20 minutes.
  5. Remove the biscuit, cool and cut into 2 cakes (one cake should be thinner, it will go to the base of the cake).
  6. Cut canned apricots and pineapples into small cubes (set aside some of the fruit for decoration - 3 pieces of pineapples and apricots each).
  7. Lubricate a large salad bowl with vegetable oil and lay out with cling film.
  8. The bottom and walls of the salad bowl are beautifully laid out with apricots and pineapples.
  9. Cool cream. Whip the chilled cream with powdered sugar until a thick, non-spreading foam forms.
  10. Soak gelatine in water following package directions.
  11. Put the yogurt in a bowl and add, stirring, the strained gelatin solution. Mix well.
  12. Combine the yogurt-gelatin solution with whipped cream and mix well until smooth.
  13. Cut the larger cake into cubes and mix with chopped fruit.
  14. Pour a little cream into a salad bowl and distribute so that it covers the bottom. Put a piece of chopped biscuit with fruit on top.
  15. Put a layer of cream again, then another biscuit with fruit. So repeat until filling.
  16. Put the cake on top and put the cake in the refrigerator overnight.
  17. Flip the salad bowl. Remove the cake and decorate with grated chocolate on top.

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