One of the many varieties of low-calorie sweets is fruit cake. It is distinguished from other desserts by the presence of berries and fruits in the composition. They can be our favorite apples and plums or exotic oranges, pineapples and kiwis.

Features of making fruit cake

Usually fruit cakes have a similar base in the form of cakes. Most often they choose sand or biscuit, but the cream can be absolutely anything - to the taste of the sweet tooth. It should be noted that the oil cream should be discarded, as it will be heavy. The best option is sour cream or butter cream, as well as cottage cheese filling.

To prepare a fabulously delicious treat, both fresh and frozen or canned fruits are used. In any case, they are processed in advance - the bones and stalks are removed, and then washed with water. The juice must drain a little and only then you can start baking.

The favorite ingredient for this cake is jelly., which is prepared independently, in particular when a fruit cake is prepared for children. In addition to jelly, ground nuts can act as an addition.

Berries and fruits become the filling and decoration on top. Various figures are cut out of them, from which whole patterns and paintings are then formed!

The benefits of fruit cake

This delicacy is appetizing, but also very useful, especially when cooked at home. In winter, when the body does not have enough vitamins, even frozen fruits are beneficial. Today you can find a huge selection of recipes that do not even require baking, and therefore the filling of fruits and berries retains its properties.

That is why such a dessert should please the kids as often as possible in order to replenish the energy lost during the day and give them joy.

Cake "Fruit tenderness" - recipe

For test:

• • 3 eggs;
  • 1.5 cups of sugar;
  • 200 g margarine;
  • 1 glass of sour cream;
  • 2 cups of flour;
  • 1 tsp soda.

For cream:

• • 1 can of condensed milk;
  • 200 g butter.

For syrup:

• • 1 glass of water;
  • 3 tbsp Sahara.

For decoration:

• • 2 kiwis;
  • 2 apples;
  • 1 orange.

1. Margarine is melted and left to cool.
2. We start preparing the dough: eggs are beaten with sugar, sour cream and melted margarine are poured. Next, the flour is mixed with soda and poured into the finished mixture. The baking sheet is greased and the dough is poured in order to bake it for half an hour at a temperature of 180 C.
3. Meanwhile, the decoration is being prepared. The apples are freed from the core and cut into thin slices, the orange is cut into circles, and the kiwi is cut lengthwise to make “leaves”.
4. Cook syrup: boil water and put sugar. After its dissolution, slices of apples and oranges fall there. They are boiled for about five minutes to soften the orange, and then the syrup is drained. We collect roses from fruit slices and fasten them with a toothpick for the form, and take them out before laying them on the cake.
5. We take out the finished cake and set to cool. Let's get the cream. Soft butter is whipped with condensed milk and sent to the refrigerator to thicken. The cake is divided into two parts and smeared with cream. You can put fruit between the cakes. On top of the cake is decorated with fruit flowers and kiwi petals.

"Fruit cake" recipe

Dough Ingredients:

• • 2 cups of sugar;
  • 6 eggs;
  • 4 - 5 tbsp. cocoa;
  • 2 cups of flour.

Cream:

• • 400 g butter;
  • 0.5 l sour cream;
  • 1 cup of sugar;
  • 5 kiwi;
  • 250 g prunes;
  • 500 g dried apricots;
  • 5 bananas;
  • 1 cup nuts.

How to make fruit cake?

1. To prepare the cakes, you need to thoroughly beat the eggs and sugar, and then stir in the flour. The dough is divided into two parts. Two cakes are baked from one, and cocoa is added to the second, and then 2 cakes are also made.
2. The preparation of the cream involves whipping the butter until fluffy. Sour cream with sugar is whipped separately, and then the mixtures are combined and walnuts are added.
   The filling is prepared in the form of a mixture of dried fruits cut into strips and fruits cut into cubes.
3. Let's start assembling the cake. Alternating cakes of different colors, the cream is abundantly applied, and the filling is laid on it. The last cake is not smeared with anything and is put under pressure at night. The next day, it is smeared on top with cream. Decorated and sent to the cold for at least four hours.
4. Such a cake turns out to be approximately 3.5 kg, while the volume of fruit is adjusted as desired. It is better to bake it a couple of days before the celebration so that it is thoroughly soaked.