Cake “Fruit tale”

Delicious and easy cake with fruit predominate on the test. Besides the rich taste, the cake still looks very festive and bright, and therefore, will be a great dessert for a Christmas feast. The abundance of fruits will not only make your Christmas table bright summer, but also appeal to the patron of the 2016 Fire Monkey.

Symbol of the year brought you luck, try to experiment, adding in cake your favorite fruits and berries, as well as replacing the almond flakes chopped walnuts, cashews or peanuts. The original recipe for the torte is cooked jelly made from agar-agar, but if you did not have, can use regular gelatin.


Flour — 350 g;
Condensed milk — 500 ml;
Kefir — 200 ml;
Sugar — 180 g;
Sugar powder — 100 g;
Cocoa powder — 1 tbsp;
Butter — 300 g;
Almond flakes — 150 g;
Bananas — 5 PCs.;
Kiwi — 5 PCs.;
Grenades — 4 PCs.;
Oranges — 3 PCs.;
Grapes — 50 g;
Cherry cocktail — 40 g;
Lemon juice — 1 tbsp;
Vegetable oil — 150 ml;
Baking soda — 1 tbsp;
Agar-agar — 0.5 tsp.
Sol — 0.5 tsp.

Method of preparation

In a large bowl, mix with a mixer the flour, the yogurt, 200 ml condensed milk, vegetable oil, 150 grams of sugar, salt, soda and cocoa. The consistency should resemble the dough for pancakes. Put the mixture into two round, who must lay a parchment paper. Bake the cakes for 25 minutes at 180 degrees. Finished cakes cool and cut in half pastry wire.

Prepare the cream. Softened butter beat with 300 ml condensed milk until smooth. Almond flakes lightly fry in a dry pan until Golden brown. Also, prepare the orange syrup: squeeze the juice from the fruit and strain it through cheesecloth. On low heat warm the juice and add sugar. When the mixture become homogeneous, clear syrup, remove from the heat and let it cool.

Peel and slice the fruit. The first layer is put on a dish, dip a small amount of orange syrup. RUB butter cream evenly and arrange sliced bananas. Then put a little cream and cover with second layer. Repeat procedure with remaining cake layers and fruits (bananas, kiwi and tangerines). Remaining frosting over top and sides of cake. Boca garnish with almond flakes and top the remaining fruit, including cherries and grapes.

Cover with cling film and refrigerate for half an hour. During this time, prepare the jelly: in a saucepan bring to boil 150 ml of water, add 30 g of sugar, lemon juice and agar-agar. Stir the mixture with a whisk until then, until gelling substance will not dissolve completely. Remove the mixture from heat and allow to cool to 30-40 degrees. The resulting pour warm Jell-o fruit on the cake and put the dessert in the fridge for a few hours.

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