Summer Jelly Fruit Cake

Name: Summer Jelly Fruit Cake
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Bulgarian Cuisine
Ingredients: first layer; fruit - 1.1 lb (500 g) mix; water - 2 cups (500 ml); sugar - 3.5 oz (100 g); vanilla - 1 pc.; gelatin - 2 sachets; second layer; milk - 1 2/3 cups (400 ml); liquid cream - 1 2/3 cups (400 ml); sugar - 3.5 oz (100 g); gelatin - 2 sachets

Kulinarna mreja

Jedi

1652k48

Translated by

Nadia Galinova

Image: Kulinarna mreja

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31/08/2021

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Preparation

30 min.

Тotal

30 min.

Servings

"In this hot weather, what else can one eat but fresh fruit desserts"

Ingredients

first layer
fruit - 1.1 lb (500 g) mix
water - 2 cups (500 ml)
sugar - 3.5 oz (100 g)
vanilla - 1 pc.
gelatin - 2 sachets
second layer
milk - 1 2/3 cups (400 ml)
liquid cream - 1 2/3 cups (400 ml)
sugar - 3.5 oz (100 g)
gelatin - 2 sachets

measures

Fruit Torte

How to make

For the preparation of this light jelly cake I use a mix of fruit according to the season and a combination of them: nectarines, peaches, strawberries, raspberries, blueberries.

Arrange the fruit on the bottom in a sponge cake from, pour the cooled mixture of the other products and pre-dissolved gelatin and leave it in the refrigerator/freezer to set.

During this time I prepare the second mixture and pour it on the first layer once it has turned into jelly. I then leave it in the fridge overnight, the next day I turn it over carefully onto a tray.

This fresh fruit cake is quick and easy to prepare!

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