Fruit Paradise cake has a delicate taste and pleasant aroma. It is recommended to use fruits with rich contrasting colors. In this case, the cake will become a real decoration of the festive table.
To prepare the biscuit dough for the Fruit Paradise cake, you will need the following ingredients: 200 g of wheat flour, 200 g of sugar, 5 chicken eggs, 15 g of baking powder, 1 bag of vanilla sugar, 1 tbsp. l. potato starch.
For making jelly: 1-2 sticks of fruit jelly.
Fruits: 2 oranges, 1 banana, 2 kiwi, 1 persimmon, 6 large strawberries, 6 blackberries. The composition can be changed at will, using your favorite fruits in the preparation of the dessert.
For cream: 500 g of 20-25% sour cream, 20 g of gelatin, 1 glass of sugar.
Chicken eggs gently break and separate the yolks from the whites. Add half the sugar to the yolks and beat with a mixer until the volume increases by 2-3 times. In a separate container, beat the whites until a strong foam, gradually introducing the remaining sugar. Whipped whites and yolks are combined by adding wheat flour, pre-sifted 2-3 times, baking powder, potato starch and vanilla sugar. You should have a smooth dough.
A baking dish is greased with butter. It is recommended to lubricate the mold to a height of no more than 1 cm from the bottom. Also, lightly sprinkle the form with flour. Otherwise, the risen biscuit will slip off and will not turn out as lush as possible. The oven is heated to 180 ° C and the mold is placed on the middle level.
Since the dough rises a lot during baking, the mold is filled about 3/4 full. You cannot open the oven during baking, the biscuit dough falls off from the slightest change in temperature or fluctuations in the air.
The crust will take 40-45 minutes to cook. You can check the readiness of the biscuit by piercing the central part with a match. If the match remains dry, the biscuit can be removed from the oven.
While the biscuit is preparing, you can do sour cream. Beat sour cream and sugar in a deep container. Instant gelatin is poured into half a glass of water. As soon as the gelatin swells, it is heated over low heat until completely dissolved, without bringing to a boil. The cooled gelatinous solution is mixed with sour cream. Beat the mass with a mixer.
The cake mold is lined with cling film in 2-3 layers. The bottom and edges of the mold are filled with peeled and chopped fruit. Fruits are poured with pre-dissolved fruit jelly, which can be purchased at almost any grocery store. The form is removed in the refrigerator until the jelly is completely solidified.
It is advisable to dissolve the jelly not in 200 ml of water, as recommended in the instructions, but in 120 ml. In this case, it will be denser, holding the fruit well.
The cooled biscuit is cut lengthwise into 2 parts. One part, no more than 1/3 of the crust thickness, will serve as the bottom of the dessert. The rest of the biscuit is cut into small random pieces, which fill part of the space inside the fruit-jelly layer. The biscuit layer is poured with sour cream. Then lay out the next layer of biscuit and fill it with cream again. Thus, fill out the entire form. The last layer is a cut whole part of the cake. The collected cake is put into the refrigerator until it solidifies.
You can collect the dessert differently. The prepared biscuit cake is cut lengthwise into 3-4 pieces. The first layer is shifted into the cake mold and prepared fruits are laid on top of it, which are poured over with jelly. After the jelly has solidified, sour cream is applied to it, covered with the next layer of biscuit and the fruit is laid out again. The top of the dessert can be decorated with original sliced fruits, sour cream or chocolate chips.
