How To Cook Fruit Cake With Ready-made Sponge Cakes And Three Delicious Fillings - Recipe

Required products :

• 4 ready round sponge cakes

For the cream filling:

• 150 milliliters of high-fat whipping cream (33 - 35%)
• 150 grams of cottage cheese
• 20 grams of gelatin
• peel of half an orange
• sugar to taste
• several canned peaches (from compote)

Dissolve the gelatin in water, wait a while, then heat until completely dissolved. Strain and cool.

Pass the curd through a sieve or grind several times using a meat grinder. Whip the cream with the sugar (it is best to use powdered sugar).

Carefully mix the cottage cheese and cream, add the grated orange peel, pour the gelatin in a thin stream, stirring. Put the cream in the refrigerator.

Take a suitable tray on which you will "assemble" the cake. Put one tray. From the second cut a circle about 1.5 cm wide. Since the diameter of the 4 loaves is the same and the goal is to make a stepped cake, cut a small part of the circle to get a size equal to that of the rest of the second loaf.

Join the ends of the circle with a toothpick and place it on the base. Arrange pieces of peaches in the middle.

Cover with the finished cream cheese and cream.

Place the second tray on top and work on the third, cutting it as described above.

For the chocolate filling :

• 80 grams of flour
• 80 milliliters of water
• 100 milliliters of high-fat whipping cream (33 - 35%)
• 50 grams of chocolate (without additives and fillings in it)
• several pieces of canned pineapple
• sugar to taste
• vanilla to taste

This cream will also be used to cover the finished cake, so the amount is greater.

Beat the cream with the sugar. Dissolve the flour in the water, place on the stove and bring the mixture to a boil, stirring constantly, to avoid lumps.

Then leave to cool and carefully combine with the whipped cream, add vanilla.

Arrange pineapple pieces on the second tray

and cover with about half of the cream in which you put the chocolate, cut into large pieces.

Put the third sheet.

Then the fourth sponge layer is cut, similar to the previous ones. Place the circle, forming the next "step" of the cake and start with the last filling. For it you need:

• 100 grams of frozen plums
• 50 grams of frozen blueberries
• 2 teaspoons (topped) starch
• sugar to taste

Mix the fruits, add sugar to taste and place in the microwave to melt and release their juice. Then add the starch, stir and return to the microwave to thicken the filling (observe the mixture to estimate the exact time required).

Spread the resulting filling on the third tray and cover with the last.

You will be left with the fruit mixture, spread the whole cake with this amount.

When cutting the circles from the countertops, pieces remain, which you dry in the oven and crush to get crumbs. Sprinkle them on the sides of the cake, spread with fruit cream.

Arrange pieces of fruit on the sides of the dessert.

If you have leftover cream from the first cream, it will turn into jelly in the fridge, which you take out of the bowl and put on the surface of the cake. You will get a shiny glossy layer, on which you put the remaining chocolate cream.

Cover the place where the glaze and the marsh join with cream, if you have any left (or beat another 50 milliliters of cream). Make a beautiful edge at the bottom of the cake, this will give it a beautiful finished look.

Enjoy!