Jelly fruit cake

A sweet tooth’s dream! Cakes! The pastries! Recipes!
Jun 23, 2015 at 7:40 pm

For the dough

eggs — 4 PCs.
1 Cup sugar
flour — 1 Cup
banana — 1 PC.
soda — pinch

For layer

any fruit or berries (in this case: 2 kiwi, 2 bananas, 1 orange)
jelly — 4 bags
red wine — 1/2 Cup


Beat eggs with sugar in a thick foam. Add flour, soda and beat well. Banana peel, finely chop and add to the dough. Baking dish greased with butter and pour in the batter. Put into a preheated 180-200 degree oven for 30 minutes.
Fruit peel and cut into thin slices.
When the sponge cake is ready to give it a little cool. Meantime, boil water and fill it up with 1 packet jelly. Jelly should cool down a bit, but remain liquid.
Cut cake lengthwise into 2 layers. The bottom layer pour with a spoon of wine and drip a little jelly.
Then put on top of fruit (in this case, banana and orange).
Next, take the top layer to soak it with wine and jelly, lay on top.
Put the cake into shape. Top beautiful add remaining fruit. If between the form and the cake has a crack, then it is also possible to stack the fruit.
Continue to cook the remaining jelly packets (same as first). Carefully pour the cake on top and pour the jelly in the gap between the cake and form. Fruit should be completely covered by a jelly.
Put the cake in the fridge. When the jelly hardens well, to get the cake from the refrigerator, open the form and carefully remove it. Ideally, the cake should be completely covered with a layer of jelly. But if not exactly, you can take a jar of whipped cream and decorate the cake with the cream, cover the bumps. But the cream must be used just before serving, as they quickly sit down.
Then again put the cake in the fridge, preferably overnight to soak

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