Fruit Cake Fruit in Jelly

The most important thing that should be - a detachable cake mold. The basic principle is to bake a sponge cake, which, without removing it from the mold, is filled with sour cream. And when it freezes, we lay out fruits on it and pour jelly on top.
2 solidifications are required.

For a biscuit. Beat eggs with sugar with a mixer, gradually adding flour and starch.
Grease the mold with butter and sprinkle with flour. Pour the dough into the mold and put it in the oven for 30-45 minutes at a temperature of 200 *.
After this time, turn off the oven and leave the biscuit for about an hour. Then the biscuit will not settle.

When the biscuit has cooled down, carefully cut the cake lengthwise with a knife with teeth and lubricate the surface of the bottom cake with apricot jam (or any other). Then assemble the sponge cake and put it back into the mold.

Cream souffle. Dilute one bag of gelatin in 250 ml of hot water. Stir until the crystals completely dissolve. Allow to cool.

Beat sour cream with sugar. Add gelatin and vanilla sugar to the sour cream, stir. Put the cream in the refrigerator for 15-20 minutes to thicken.

Cut out a wide strip of baking paper and lay it inside the rim of the mold so that the frozen cream does not stick to the mold when we get it out.

Next, put the cream on the frozen cake without removing it from the mold and send the half-finished cake to the refrigerator to freeze.

Cut and dry the fruit. Put them on a frozen layer of sour cream.

And prepare jelly according to the instructions written on the pack. Then pour it over the cake with fruit. And send it back to the refrigerator.
Sour jelly (from pineapple, lemon, kiwi) is most suitable for fruit cake. It is better to cut all fruits into flat pieces.
In a biscuit, you can report raisins, poppy seeds, nuts to taste, lemon zest.