Fruit Fantasy Cake
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step 12:
Step 13:
Step 14:
Step 15:
Step 16:
Separate the yolks from the whites.
Whisk the whites in a mixer with 2 tablespoons of powdered sugar until firm peaks (5-6 minutes). Put the whipped whites in a separate bowl.
Pour the yolks into the mixer, pour out the remaining powdered sugar, vanilla sugar. Beat everything up. Then add flour and starch, beat. Transfer to a bowl in which we will knead the dough.
Gently mix the whipped whites into the dough in portions.
Put 3/4 of the prepared dough in a greased and sprinkled with semolina form. Spread the orange slices on top without pressing them. Cover the orange with the remaining dough, flatten the top slightly and bake in a preheated 180 ° C oven for 45-60 minutes. The baking time depends on the diameter of the mold. The larger the diameter, the shorter the baking time, as the dough layer becomes thinner.
Check the readiness of the cake with a wooden splinter or toothpick.
Do not open the oven categorically for the first 15-20 minutes so that the biscuit does not settle.
Then let the finished biscuit cool in the mold, then take it out and stand for an hour on a breathable surface – wooden or fabric.
Cut the biscuit to a depth of about 1 cm around the circumference so that the thickness of the lower part gives about 2/3 of the total height. Cut the biscuit finally into 2 parts.
Make sour cream. To do this, dilute a spoonful of gelatin with 50 ml of warm water, let it stand for 30 minutes. Then put a cup of gelatin in a water bath and warm up the gelatin until the grains completely dissolve.
In a mixer, beat sour cream with powdered sugar, pour out the gelatin mixture, beat, let stand for 10 minutes.
Put well-filtered cherries on the bottom cake and cover them with a liquid freshly whipped cream. The cream will impregnate the cake. Wait 10 minutes. By this time, the cream will thicken. Cover the cake with a thick layer of cream. Cover with the top cake.
Cover the sides and top of the cake with sour cream, decorate with cherries dried on a napkin and sliced kiwi. Sprinkle part of the top and sides of the cake with nuts.
Let the cake soak for 6 hours (I do it overnight).
Whisk the whites in a mixer with 2 tablespoons of powdered sugar until firm peaks (5-6 minutes). Put the whipped whites in a separate bowl.
Pour the yolks into the mixer, pour out the remaining powdered sugar, vanilla sugar. Beat everything up. Then add flour and starch, beat. Transfer to a bowl in which we will knead the dough.
Gently mix the whipped whites into the dough in portions.
Put 3/4 of the prepared dough in a greased and sprinkled with semolina form. Spread the orange slices on top without pressing them. Cover the orange with the remaining dough, flatten the top slightly and bake in a preheated 180 ° C oven for 45-60 minutes. The baking time depends on the diameter of the mold. The larger the diameter, the shorter the baking time, as the dough layer becomes thinner.
Check the readiness of the cake with a wooden splinter or toothpick.
Do not open the oven categorically for the first 15-20 minutes so that the biscuit does not settle.
Then let the finished biscuit cool in the mold, then take it out and stand for an hour on a breathable surface – wooden or fabric.
Cut the biscuit to a depth of about 1 cm around the circumference so that the thickness of the lower part gives about 2/3 of the total height. Cut the biscuit finally into 2 parts.
Make sour cream. To do this, dilute a spoonful of gelatin with 50 ml of warm water, let it stand for 30 minutes. Then put a cup of gelatin in a water bath and warm up the gelatin until the grains completely dissolve.
In a mixer, beat sour cream with powdered sugar, pour out the gelatin mixture, beat, let stand for 10 minutes.
Put well-filtered cherries on the bottom cake and cover them with a liquid freshly whipped cream. The cream will impregnate the cake. Wait 10 minutes. By this time, the cream will thicken. Cover the cake with a thick layer of cream. Cover with the top cake.
Cover the sides and top of the cake with sour cream, decorate with cherries dried on a napkin and sliced kiwi. Sprinkle part of the top and sides of the cake with nuts.
Let the cake soak for 6 hours (I do it overnight).
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Kiwi - 48 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherries - 61 kcal/100g
- Starch - 320 kcal/100g
- Oranges - 36 kcal/100g
- Gelatin - 355 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
