Fruit is an inexhaustible source of vitamins that makes any dessert made with it tastier and healthier. So, a fruit cake has a lower calorie content compared to other sweets, but a more attractive appearance and a light fresh taste. It is important that many of these desserts can be prepared in the summer from seasonal fruits, even without including an oven.

A simple fruit cake without baking

The simplest fruit cake without baking is prepared from:

  • 600 g marshmallows;
  • 450 ml butter cream for whipping;
  • an incomplete glass of powdered sugar;
  • a pound or a little more bananas;
  • third of a kilo of kiwi;
  • as many oranges.

Cooking method:

  1. Make cream from cream and powder by whipping a chilled milk product with a sweetener. Marshmallows dissolve into thin plates. Remove the peel from the fruit and chop the bananas in circles, kiwi and citrus fruits in half circles.
  2. Put a layer of marshmallows on a large flat plate, making the gaps between them minimal. Grease a layer of marshmallows with cream, spread bananas on it. The sequence of the following layers: marshmallows, cream, kiwi, marshmallows, cream, oranges, marshmallows.

With gelatin and sour cream

Summer fruit jelly cake is easy to create from sour cream jelly, purchased sponge roll and fresh fruits and berries.

The ratio of products that will be required in the cooking process:

  • two glasses of sour cream;
  • an incomplete glass of powdered sugar;
  • a couple of bags of gelatin;
  • 80 ml of drinking water;
  • 300 g of ready-made biscuit roll;
  • strawberries, currants, bananas and other fruits and berries to taste.

Recipe for cooking step by step:

  1. Leave the gelatin with water for a while so that it is saturated with moisture and swells. Meanwhile, beat the sour cream until splendid, gradually adding sugar powder.
  2. Wash the fruit, dry it and, if necessary, cut into small pieces.
  3. Swollen gelatin, melt in a water bath and add a thin stream into whipped sour cream, then add fruit and mix.
  4. Cover the bowl with cling film. Cut the roll into slices 1 - 1.5 cm thick and arrange them with the bottom and walls of the prepared form. Pour sour cream jelly with fruits onto a biscuit, smooth and put into the refrigerator until completely frozen.
  5. Turn the bowl of frozen jelly onto a serving plate and gently remove the cake by pulling the edges of the cling film. If desired, dessert can be decorated as the soul desires.

From biscuit cakes

From one package of biscuit cakes purchased in the store, a delicious and light cake with fruits is very easily and quickly prepared.

The composition of such a treat includes:

  • 3 ready-made biscuit cakes;
  • one and a half cans of condensed milk;
  • 180 g of high-quality butter (from 73%);
  • 2 bananas;
  • 4 kiwi;
  • 250 g canned pineapple;
  • 1 can of whipped cream, chopped nuts and chocolate for decoration.

How to quickly make a cake from ready-made cakes:

  1. Beat softened butter by pouring condensed milk over a tablespoon. When all the butter and condensed milk become one, the cream is ready.
  2. Prepare tropical fruits: peel and chop the bananas and kiwi in half rings, decant the juice from the pineapples, and chop their flesh into smaller pieces.
  3. Start assembling the cake. Grease the first cake with cream, lay prepared fruits on it and cover with a second biscuit. Repeat layers of cream, fruit and biscuits. Place the third crust on top with whipped cream, nuts, chocolate and fruit slices.

To make ready-made biscuits better soaked in cream, they can be slightly scratched with a fork.

Curd Fruit Cake

To prepare a light curd-fruit dessert for the base you will need:

  • 75 g butter;
  • 40 g of powdered sugar;
  • 1 egg
  • 50 g sour cream;
  • 2.5 g of soda;
  • 2 g of salt;
  • ½ orange (zest);
  • 125 g flour.

For a layer of curd cream and fruit you need to take:

  • a bag of gelatin;
  • two tablespoons of orange juice;
  • three tablespoons of water;
  • one third of a kilo of fat cottage cheese;
  • half a glass of powdered sugar;
  • 200 ml of fat cream (from 35%);
  • 250 g of fruit (fresh or canned).

Sequencing:

  1. We beat the soft butter or simply grate until smooth with powdered sugar, then mix the egg and sour cream, combining it in advance with soda. After that, we sift the flour, salt and add finely grated orange zest for the aroma.
  2. We isolate the bottom and sides of the detachable shape with oiled parchment. Then we will distribute the finished dough on the bottom with a tablespoon, from which we will prepare the basis of the future cake in the preheated oven. Ready cake to cool in shape.
  3. Soak gelatin in water and orange juice for the time indicated on the package.
  4. Mash the cottage cheese with powdered sugar with a blender until a homogeneous pasty state, then gradually introduce into it a swollen and dissolved gelatin.
  5. We beat the cream until stable peaks and in several stages we interfere with the curd mass.
  6. Wash the fruits, if necessary, peel and cut into small slices, then mix with cream.
  7. Mass of fruit and curd cream is evenly distributed on a cooled base and put in the refrigerator for 6-8 hours. After that, carefully remove the dessert from the mold. You can decorate the cake with fruit and chocolate.

Fruit and Yogurt Dessert

A cake without baking with gelatin and fruit can be prepared not only on the basis of various fermented milk products, but also, in a dietary version, from yogurt. It can be either purchased or prepared independently on special sourdoughs.

For such a dessert, baked in a mold with a diameter of 20 - 22 cm, the proportions of the ingredients are as follows:

  • up to 200 g shortbread cookies;
  • 65 g of butter;
  • 450 ml of yogurt;
  • 90 - 110 g of sugar;
  • a couple of spoons of lemon juice;
  • 2 - 3 bags of gelatin 25 g each;
  • half a glass of water;
  • fruits and berries to taste.

Cooking Algorithm:

  1. Mix biscuits detailed in crumbs with softened butter.With the resulting mass, line the bottom of the detachable form and freeze on the shelf of the refrigerator (at least 30 minutes).
  2. Peel the fruits, turn them into cubes with light movements of the knife, and then simmer for several minutes over the fire along with sugar and lemon juice.
  3. Soak gelatin in water, and then warm in a microwave oven to a homogeneous liquid state.
  4. Combine prepared fruits, liquid gelatin and yogurt. Distribute the resulting mass with an even layer over the cake cake from shortbread cookies and put in the refrigerator until completely frozen.

With chocolate

Chocolate goes well with many fruits.

This proven flavor combination was the reason for creating a delicious cake, which is prepared from the following list of ingredients:

  • 200 g of cookies;
  • 100 g butter;
  • 250 g of dark chocolate;
  • 400 g of cottage cheese;
  • 400 g of fat sour cream;
  • 200 g of powdered sugar;
  • 30 g of gelatin;
  • 100 ml of water;
  • 40 ml of milk;
  • 300 g of strawberries.

Cooking:

  1. Mash the cookies until crumbs, melt the butter, and turn 50 g of chocolate into chips. Connect these all components together and level them down with an even layer on the bottom of the split mold (diameter - 20 - 21 cm).
  2. Pour water into a container with gelatin and set aside for 20 - 30 minutes.
  3. Sprinkle cottage cheese on top with powder and beat with a blender until all lumps and grains are eliminated.
  4. Melt chocolate 150 g, combining with milk, and mix with cottage cheese.
  5. Dissolve the gelatin in a water bath and pour into the curd-chocolate mass, whipping it with a mixer. Then mix the pre-whipped sour cream in the chocolate cream.
  6. Spread a little cream over the shortbread cake, lay on it washed whole or sliced ​​strawberries, spread and smooth the remaining cream on top. Put the treat in the fridge.
  7. After hardening, carefully remove the cake from the mold, sprinkle on top of the chocolate chips from the remaining 50 g of chocolate and arrange with sliced ​​strawberries.

"Fruit Hill"

Simple even for a schoolboy, but effective and unusual fruit cake is made from chocolate biscuit, light yogurt cream and fruits (canned and fresh).

Chocolate biscuit baked from:

  • 5 eggs;
  • 3 g of salt;
  • 180 g of sugar;
  • 120 g of flour;
  • 25 g of starch;
  • 25 to 40 g of cocoa powder.

List of ingredients for cream:

  • 20-30 g of gelatin in granules or powder (instant);
  • incomplete glass of canned pineapple or peach syrup;
  • 300 ml peach or apricot yogurt;
  • a couple of glasses of fatty (from 33%) cream;
  • 150 g of sugar, ground into powder;
  • 20 g of milk chocolate;
  • canned pineapples, peaches, bananas and other fruits to taste.

Cooking Instructions:

  1. Mix flour, starch and cocoa together and pass through a sieve. Eggs are divided into proteins and yolks. Beat whites with a pinch of salt in a lush foam, and yolks with sugar - until a light cream;
  2. Next, in yolks in two or three doses alternately introduce protein foam and dry components. Send the dough into the oven so that there it becomes one tall and fluffy biscuit, which after cooling should be dissolved in two layers. Grind the least beautiful thin chocolate cake into cubes.
  3. Dissolve gelatin dissolved in syrup with yogurt. Beat the chilled cream with icing sugar. Combine the yogurt with cream and the cream is ready. Leave some of the fruit for baking, and chop the rest randomly.
  4. Cover the deep salad bowl with cling film from the inside, lay fruit on its bottom and sides with beautiful patterns. Pour a couple of tablespoons of cream on them, then distribute the biscuit cubes mixed with fruit.
  5. Pour the fruit and biscuit layer with cream, fill the entire salad bowl in this way, and cover the whole with a layer of biscuit on top.
  6. Leave the cake for 6 - 8 hours or all night in the refrigerator, then turn it onto a serving dish and decorate with chocolate chips or melted warm chocolate on top.

Choux pastry

The design of this cake is such that it is difficult to determine: is it a fruit cake or this fruit cake.Dessert can be made both in the summer, using seasonal fruits, and in winter, putting in the filling blanks from the freezer or tropical fruits, which can be bought at any time of the year. Choux pastry cake stuffed with bananas, oranges, kiwi and pineapple is called "Tropicanka".

To make a crust dough and cream you will need:

  • 200 g of butter (half in the dough and half in the cream);
  • 200 ml of water;
  • 230 g of flour, 100 g of this amount will go to cream;
  • 2.5 to 3 g of salt;
  • 6 eggs, 2 of them in cream;
  • 400 ml of milk;
  • 200 g of sugar;
  • any fruits and berries for the filling.

Working process:

  1. Pour water into a small saucepan, salt it and put the butter sliced ​​into pieces. Bring to a boil and pour into the simmering mixture all the flour.
  2. Brew the dough until it gathers in a lump, and does not lag behind the walls, remove it from the heat. Allow the mass to cool to approximately 50 degrees. Next, one at a time, stir in the chicken eggs.
  3. On a sheet of parchment, draw with a pencil a rectangle with sides of 20 and 25 cm, then draw it into smaller rectangles 4 by 5 cm in size. Turn the parchment with the pattern down, grease it with vegetable oil and draw a mesh, but with the help of a pastry bag with dough.
  4. Bake the resulting openwork cake until cooked at 210 degrees. Thus, bake another 2 - 3 cake layers, alternating a rectangular mesh with a diagonal.
  5. Pour sugar and flour into milk, beat eggs. Mix all these ingredients with a mixer until smooth. Then send to a small fire and with constant stirring, boil until thickened. Cool to room temperature and beat together with soft oil.
  6. Put the first baked wire rack on the serving dish, fill the holes in it with fruits and berries, grease everything with cream on top. Lay the next openwork cake on top and repeat all the steps again. Grease the top of the cream with cream and decorate with fruit. Put the finished cake in the refrigerator before serving.

Fruit cake decoration

Juicy fruits can be not only one of the ingredients of the cake, but also elements of its decor.

In comparison with other design methods, fruit cake decoration has several advantages: accessibility, wide color gamut, naturalness and ease of use.

How can I decorate a finished dessert with fruits and berries:

  1. Beautiful fruit sliced ​​on top. Bright colors of fruits and berries (red, orange, green and blue) can become material for creating real pictures on cakes. You can use both whole fruits and berries, and slicing from them. In the second case, it is better to cover the slices with a thin layer of decor gel or cake jelly in order to maintain a presentable appearance for a long time.
  2. Fruit in jelly. If the fruits beautifully laid out on the surface of the cake can darken, it will be wise to fill them with a layer of jelly, which will help create the effect of a picture in ice.
  3. Fruits and chocolate. To add chocolate notes to the fruit decor, just dip the berries or slices of fruit into the melted dark or white chocolate. You can also make beautiful simple chocolate elements in the form of a cobweb, which are then simply distributed between the fruits.

Despite the apparent complexity of the preparation, such cakes are very easy to prepare. Do not deny yourself the pleasure of making such a dessert in order to please yourself and your loved ones with a tasty and at the same time useful treat.

Similar:More from the author: