Fruit Cake - Easy Cake Recipes

Easy no-bake fruit cake

This recipe will help you quickly prepare an original treat for unexpected guests.

Ingredients:

2 kg of fresh strawberries;
0.5 kg heavy cream;
0.5 kg crackers;
160 g sugar.

Preparation steps:

The berries are cut into thin slices.
Whip the cream with sugar until thick.
The entire number of crackers is divided into 4 parts.
Place the first half of cookies on the bottom of the dish, then add whipped cream and place sliced strawberries on top.
The layers are repeated until all the components are gone.

Before eating, cool the cake for 2 hours.

Invitation to discuss decorating the cake with fruit and possible modifications

Juicy and bright fruits give every cook his own ideas about using them as decoration. If you have similar experience, your own best practices and favorite techniques on how to decorate a cake with fruit, write to me in the comments, send me a photo, I will be grateful to you. It would be interesting to know your opinion about fruits that are easier to work with, about how best to combine fruits in color and taste. Decorating a cake with fruit is the best option for decorating a dessert at home. Even a child can make this kind of decoration; a simple fruit ornament does not require any special skills. In addition, the combination of fruits and berries of bright colors looks festive and appetizing.

With gelatin and sour cream

This bright, impressively decorated cake with a delicate fruit and milk taste will be a wonderful table decoration at a children's party. The composition can include any berries and fruits.

You will need:

10 g granulated gelatin;
100 g each of kiwi, strawberries and black seedless grapes;
200 g shortbread cookies;
100 g sugar;
1 g vanillin;
3 bags of fruit jelly with different flavors;
0.5 g fat sour cream.

Preparation progress:

Fruit jelly is prepared according to the instructions on the package. When the mass hardens, it is cut into small cubes.
Fruits and berries are washed and cut into slices.
Gelatin granules are poured into 100 ml of cold water and placed in a water bath. Stir the mixture periodically, but do not bring it to a boil.
While the gelatin swells and cools, beat the sour cream with vanilla and sugar. After this, the sour cream and gelatin masses are combined and mixed until smooth.
The cookies are broken into several pieces and placed in a deep pan. Add cubes of fruit jelly and pour in the sour cream-jelly mixture.
Place the dessert in the refrigerator for 2 hours.

The finished fruit cake with gelatin and sour cream is decorated with pieces of strawberries and kiwi.

Fruit biscuit - useful tips and tricks

• If the biscuit dough does not want to whip, the problem may be the eggs or fat getting into the mixture. No need to throw it away, just add baking powder, 1 hour for 4 eggs. l. with a pile of powder. Of course, the cake will not be very fluffy and tall, but it will still be light and porous.

• If the fruit is too juicy and leaking, after cutting you need to put it in a colander and leave for a few minutes. Before adding to the dough, you can sprinkle the pieces with corn or potato starch; it will prevent the cake from becoming soggy and will gel the flowing juice.

• Regardless of the recipe, the cake pan must be prepared first. It is advisable to cover the bottom with parchment or plain oiled paper. If you are not using a springform pan, but a frying pan or baking sheet, then first cut out a sheet the size of the bottom, then place it inside and grease it.

Useful links:

From sponge cakes

A delicacy prepared according to this recipe becomes not an ordinary fruit dessert, but a full-fledged holiday cake.

Ingredients:

4 eggs;
40 g corn starch;
1.5 tbsp. Sahara;
0.5 tbsp. premium flour;
2 g salt;
2 drops vanilla extract;
5 g baking powder;
10 g orange zest;
30 g gelatin;
0.3 kg tangerines;
0.3 kg pears;
0.3 kg strawberries.

Preparing sponge-fruit cake:

Beat eggs with 120 g of sugar using a mixer. Starch, flour and baking powder are gradually sifted into the mixture. Citrus zest and vanilla are also added here.
The dough is poured into a mold and placed in an oven preheated to 200°C for 20 minutes.
The biscuit is cooled first in the mold and then on the table. The finished cake is cut lengthwise into 2 parts.
Gelatin granules are soaked in warm water according to the instructions.
The berries and fruits are crushed, covered with the remaining sugar and cooked for 15 minutes over low heat.
The cooled fruit mass is whipped with a blender and then combined with the swollen gelatin.
Half of the fruit-jelly mixture is poured onto the bottom sponge cake layer and covered with the second cake layer. The resulting cake is decorated with fruit slices and filled with the remaining sweet mixture.

Place the dessert in the refrigerator for 6 hours before serving.

Sponge cake with fruit and cream

Dear friends and guests of the Home Restaurant website!
On the eve of the holidays, the topic of desserts is always very relevant, so I bring to your attention a simple but very tasty sponge cake with fruits and whipped cream. Sponge cake with fruit replaced Napoleon, Honey cake, Bird's Milk Cake, and other “complex cakes” from our Soviet past, and managed to fall in love with many sweet tooths. When I need to prepare a universal dessert for a large number of guests, a recipe for sponge cake with fruit is my lifesaver. A sponge cake with fruit inside is always liked by both adults and children, so it is equally suitable for both a traditional feast and a children's party. This is exactly the kind of sponge cake with fruit and whipped cream that is sold in stores. But homemade cake turns out much tastier!

The combination of fruits in a cake is of great importance, and below I will not only tell you what fruits can be added to the cake, but also how to properly prepare fruits for our delicious dessert.

You can use any cream for a sponge cake, but since we are preparing a simple fruit cake, the cream should be simple, but at the same time hold its shape well, not spread, and be suitable for leveling the surface and sides of the cake. Therefore, for a sponge cake with fruit and a predictable result, I always prepare whipped cream cream.

Have I intrigued you? Then welcome to my modest kitchen, where I will tell you in detail how to bake a sponge cake for a cake, prepare a fruit filling, whip cream, and of course beautifully decorate a sponge cake with fruit. I hope my detailed master class with step-by-step photos will tell you in detail how to make a sponge cake with fruit.

Ingredients for sponge cake for a 25 cm pan:

5 pieces. eggs
1 cup of sugar
1 cup flour
1 pinch of salt

Filling ingredients:

2-3 pcs. banana (depending on size)
3 pcs. kiwi
300 gr. canned peaches without syrup
¼ lemon

Ingredients for cream:

750 ml. whipping cream 30-33% fat
1 cup of sugar

For decoration:

almond flakes
fresh or frozen berries
fresh mint

*Glass with a volume of 250 ml.

How to make fruit sponge cake:

We start preparing the sponge cake by baking a simple sponge cake. I described all the intricacies of making a classic sponge cake in a separate article, so if you are baking a sponge cake for the first time, I strongly recommend that you read my sponge cake writing HERE.

Separate the cold whites from the yolks and add a pinch of salt.

We begin to beat the whites at maximum mixer speed until a fluffy foam forms.

Then add half the sugar and beat the whites until the sugar dissolves and stiff peaks form. It should look something like my photo.

Add the remaining sugar to the yolks.

And beat until the sugar crystals dissolve.

Using a whisk, carefully mix the egg white and yolk mixture.

Then add the flour in small portions, and also slowly mix with a whisk until the flour is completely integrated into the egg mixture.

Grease the bottom of the biscuit pan with vegetable oil and sprinkle with flour. We transfer the biscuit dough into a mold and send it to preheated to 170-180 degrees. for 30-40 minutes. Oven heat: top and bottom, or just bottom.

Check the readiness of the biscuit with a wooden skewer.

The finished biscuit must be cooled completely and then carefully removed from the mold. We turn the sponge cake upside down so that our finished sponge cake with fruit turns out smooth and beautiful.

I cut the finished sponge cake into three layers using regular thread. You can watch how to do this on YouTube.

Next, let's prepare the fruit filling for our sponge cake. Cut the peaches, bananas and kiwis into small pieces, approximately like in my photo. Sprinkle the banana with a little lemon juice to prevent it from darkening.

Transfer the prepared fruits to a deep plate and mix.

What fruits can be added to the cake:

banana
kiwi
peaches (fresh or canned)
pineapple (fresh or canned)
melon (not a fruit at all, but great for cake)
pear (soft varieties)
orange or tangerine pulp
mango

The most important thing to consider when preparing a sponge cake with fruit is that all the fruits should be soft, not sour, and not stand out against the background of the delicate sponge dough and butter cream. Apples, hard pears, and apricots are not suitable for sponge cake.

Choose the combination of fruits to your taste: you can make a sponge cake with kiwi and banana, or you can make it with just peaches, or if you are making a chocolate sponge cake, it would be appropriate to add only bananas.

Prepare the cream for the sponge cake:

Beat the chilled cream with sugar until it reaches stable peaks, similar to what I have in the photo.

You can whip the cream with sugar, or better yet, with powdered sugar, so as not to beat the cream into butter, especially if you use cream from the market and not from the store in a tetra pack.

Next, we proceed to assembling our sponge cake: place the bottom sponge cake on a flat stand and cover it with butter cream.

Distribute the fruit filling. We will use half the fruit for the first cake.

We repeat the same with the second cake layer, and cover our sponge cake with fruit with the third cake layer.

Level the sides and top of the cake with the remaining buttercream.

We decorate our fruit cake to your liking. For decoration I used flaked almonds, frozen berries and fresh mint. As you understand, you need to decorate the cake with frozen berries immediately before serving in order to preserve the appetizing appearance of our dessert. For more ideas for decorating a cake, see the feature article “How to Decorate a Cake.”

This completes the preparation of the sponge cake. I hope you will like my simple recipe for sponge cake with fruits, and you will certainly prepare this delicious cake for your loved ones. I look forward to your comments and photo reports on the recipe!

4.4 / 5 ( 56 votes)

Curd and fruit cake

Even those who are on a diet can afford such a treat. The delicacy is low in calories and has a pleasant fresh taste.

Compound:

0.35 kg sour cream 10% fat;
0.4 kg of dry cookies;
0.3 kg low-fat cottage cheese;
100 g sugar;
100 g butter;
4 kiwis;
1 package of instant jelly;
1 lime;
lemon balm leaves.

Preparation:

Pour gelatin granules into 100 ml of cold water and squeeze the lime.
The cookies are ground in a blender and combined with melted butter. The resulting base is placed in a cake pan and placed in the refrigerator.
Beat sour cream, sugar and cottage cheese with a mixer, and then add the swollen gelatin granules.
Place kiwi cut into circles onto the frozen cookie mass. The fruits are covered with curd cream.

Before serving, the cake is cooled and decorated with lemon balm.

Preparing the base

First we need to make the biscuit itself. Since preparing the dough will not take much time, immediately turn on the oven and set the temperature to 170 degrees. Add baking powder to the flour, mix and sift into a deep bowl. Then add eggs, softened margarine and sugar. Stir and beat for a couple of minutes until the dough reaches a uniform, glossy consistency.

Pour it into a baking dish (the amount of ingredients indicated in the recipe is designed for a mold about 23 centimeters in diameter) and place it in the oven. Bake the biscuit until done (check with a toothpick or wooden stick). By the way, you can easily use this recipe to prepare the base for a variety of other desserts.

Fruit and yoghurt dessert

Fresh fruits dipped in natural yogurt are a delicacy rich in vitamins and other useful substances.

To prepare it, it is important to choose ripe seasonal fruits.

You will need:

1 kiwi;
1 orange;
1 pomegranate;
100 g yogurt without additives.

Preparation progress:

The fruits are washed, peeled and cut into cubes. The pomegranate is disassembled into grains.
The fruits are placed in a deep plate and yogurt is poured on top of them.

The treat is cooled before serving.

Next stage

We continue to prepare our Sicilian sponge cake with fruit. Take a baking dish and line its bottom and walls with cling film. Cut the previously prepared sponge cake into three layers. We cut off the edges of one of them and place it on the bottom of the mold. Cut the second cake into strips and line the sides of the baking dish. We coat everything with a small amount of wine. We put the remaining cake, as well as the trimmings, aside for now.

Now let's get to the filling. Beat the cottage cheese thoroughly with one spoon of wine, honey, lemon juice, chopped zest and vanilla essence. Finely chop the cake scraps and mix with the curd mass, also adding chocolate chips and candied fruits. Mix everything and carefully place it in our mold, evenly distributing the mass and pressing it against the walls.

Let's move on to preparing the almond paste. To do this, mix almonds with sugar and powdered sugar. In the middle we make a small depression, where we pour lemon juice, vanilla essence and egg white. Grind the mass until it becomes plastic and homogeneous. Add food coloring and knead on a lightly powdered work surface. As a result, we should have a plastic mass with a uniform color. Wrap it in cling film and place it in the refrigerator for a while.

With added chocolate

Chocolate combined with banana gives the dessert a special, refined taste.

Ingredients:

0.2 kg shortbread cookies;
100 g sweet butter;
10 g gelatin;
100 g milk;
120 g granulated sugar;
100 g dark chocolate;
3 ripe bananas.

Step by step recipe:

The cookies are crushed in a food processor. The butter is melted in the microwave and poured into the sand crumbs.
The mass is transferred into a pastry mold, leveled and put in the refrigerator for 30 minutes.
Gelatin granules are poured with water and heated in a water bath until dissolved.
Sugar is dissolved in hot milk. The chocolate is melted in a steam bath and added to sweet milk.
Bananas are cut into slices, placed on a sand base and filled with chocolate and milk mixture.

The treat is placed in a cool place to harden for 6 hours.

Biscuit based

The original sponge-fruit cake can be prepared using fresh or canned fruit.

The composition includes the following ingredients:

7 tbsp. l. flour;
5 chicken eggs;
0.6 l cream;
0.2 kg granulated sugar;
100 g powdered sugar;
80 g each of syrup and jam;
1 packet of jelly;
fruits.

Step by step recipe:

Make a dough based on eggs, flour and sugar and bake a biscuit. Cut the cooled pastries into 3 equal pieces lengthwise.
Beat cool cream with powder until stiff.
Soak the cakes with syrup, spread with jam, then buttercream.
You can decorate the cake using a mix of any fruit. Pour jelly on top and leave to steep in the refrigerator for 2-3 hours.

Cake "Fruit slide"

This quick-to-prepare and very light dessert will be the perfect addition to morning tea or even a holiday feast.

Required components:

5 eggs;
2/3 tbsp. flour;
150 g granulated sugar;
20 g potato starch;
8 g baking powder;
30 g cocoa powder;
40 g gelatin;
0.7 liters of whipping cream;
100 g powdered sugar;
0.2 liters of pineapple or apricot compote;
20 g dark chocolate;
1 large banana;
400 g canned pineapples;
200 g canned apricots.

How to prepare a delicious dessert:

The dough is mixed from eggs, flour, sugar, cocoa, starch and baking powder. The biscuit is prepared for 25 minutes at 190°C. It is cooled and divided into 2 cake layers.
The lower part is soaked in fruit compote, and the other cake is cut into cubes.
4 pineapple rings and 2 apricots are set aside, and the remaining fruits are cut into small pieces and mixed with biscuit cubes.
The bottom of a deep bowl is covered with cling film, on which whole pineapple rings and apricot halves are placed.
Gelatin is poured with hot water and stirred until dissolved.
Separately whip the cream and add it to the gelatin.
Part of the creamy gelatin mass is poured into a bowl, on top of which a few cubes of biscuit and fruit are placed. Next, the liquid composition is poured again.
The components are alternated until the container is full.
The contents of the bowl are covered with a whole cake and placed in a cold place for 7 hours.

After this time, the bowl is turned over onto a flat dish, carefully removing the treat. The finished fruit slide is decorated with grated chocolate.

Chocolate flavored

The sweetness of chocolate with the slight sourness of fruit combines to create a unique, original dessert.

The components needed for the base are:

3 eggs;
5 tbsp. l. Sahara;
3 g vanillin;
60 g cocoa powder;
50 g rice flour;
8-10 g baking powder;
25 ml sunflower oil.

For cream:

100 g dark chocolate;
50 ml heavy cream;
50 ml boiled condensed milk.

For filling:

canned pineapple;
orange;
nuts;
chocolate chips;
5 savoiardi;
coffee and liqueur for soaking.

Step by step steps:

Beat the eggs and sugar into foam.
Sift all dry ingredients through a sieve. Stir into beaten eggs.
To settle the dough, add 1 spoon of oil.
Line the bottom of the pan with parchment paper. Distribute the dough evenly.
Bake for 25-30 minutes in an oven preheated to 170 degrees.
Divide the cooled cake with a knife lengthwise into 2 equal parts.
Tear the top part into pieces by hand.
Cut the savoiardi cookies into pieces. Treat with warm impregnation based on coffee and liqueur. Cool.
Strain the pineapples and chop into small cubes.
Peel the orange slices from the films. Grind.
Break a chocolate bar into the heated cream and stir until dissolved.
Combine 5-7 tablespoons of cream with chocolate with condensed milk.
Whip the remaining chocolate cream and combine with dissolved condensed milk.
Place the cake on the bottom of the pan. Lubricate with cream.
Scatter the pineapple and savoiardi evenly.
Place the biscuit pieces in the next layer. Cover with cream.
The next layer is oranges and cream.
Chill in the freezer for 30 minutes.
Remove the finished treat from the mold and decorate with nuts and fruits as desired.

From choux pastry

Using this recipe you can prepare a real culinary masterpiece. Even a novice housewife can make it.

Required:

200 ml boiling water;
150 g cooking margarine;
3 g salt;
1.5 tbsp. flour;
7 eggs;
1 liter of milk;
1 tbsp. Sahara;
0.3 g butter;
1 g vanilla;
40 ml cognac;
100 ml liquid cream;
20 g gelatin;
banana, peach, orange, kiwi - 1 pc.

Step by step recipe:

Salt and margarine are stirred in boiling water, and then 320 g of flour are added.
Beat in 6 eggs one at a time and knead the dough.
Make 2 cakes, grease them with butter and bake one by one at 180°C for about 25 minutes.
Prepare custard. The milk is boiled with the remaining sugar, the egg and the remaining flour mixed with cream are gradually added. The cream is removed from the stove when it thickens.
Add melted butter, cognac and vanillin to the cooled mass.
Randomly chopped fruits are placed on the finished choux pastry crust, and some of the cream is distributed on top. Then add fruit and remaining cream again.
The pie is covered with a second layer and decorated with fruit.
The dessert is filled with gelatin and placed in the refrigerator for 4 hours.

Birthday cake with bananas, cherries and nuts

A fruit cake recipe made from bananas, cherries and nuts leaves a unique aftertaste. Everyone who has tried this dessert will soon want to enjoy this tender and juicy dish, which is very easy to prepare.

Product composition

For the test:

2 eggs;
lemon juice (1 tsp);
margarine (1 tbsp);
5 glasses of flour;
you can take 1 tbsp. l. margarine;
butter (100 grams);
a pinch of salt.

The cream is prepared from the following ingredients:

sugar (100 grams);
vanilla sugar (1 packet);
cocoa powder (3 tbsp.);
5 egg yolks;
cream (500 ml);
condensed milk (200 grams).

How to cook

Chocolate sponge cake

Step-by-step instruction:

Sift flour and cocoa powder through a sieve.
Break 5 eggs into a bowl and separate the required yolks and remove the whites.
Add 3 cups of sugar to the yolks and mix with a blender, heat the mixture to 40 degrees. Then beat again with a mixer until the consistency is completely cooled, and its volume should increase at least 3 times. Add a pinch of salt and vanilla.
Add fruit, flour and cocoa to the mixture, as well as a little margarine.
Place the resulting dough into the mold and bake the biscuit for 30 minutes at 200 degrees.
Next, you need to make a syrup to soak the cake: pour water and sugar into a saucepan, stir, and bring to a boil.
Remove the baked crust from the oven and cut it into 3 pieces.
Next you need to prepare the cream: put condensed milk, 30 grams of cocoa, cold cream in a deep bowl, mix with a mixer.
Grease the cake with syrup and cream, and so on with each cake.

Light fruit dessert

This simple pear treat can be made for a children's party, a family dinner, or for treating friends.

Compound:

0.5 kg of pears;
half a lemon;
70 g sugar;
50 g starch;
2 g cinnamon powder;
2 g vanilla sugar.

Assembling the cake

We remove the mold from the refrigerator and carefully remove its contents. Remove the film and coat with warmed apricot jelly. Take the almond paste out of the refrigerator and roll it into a layer, the diameter of which should be slightly larger than the diameter of the cake. Cover the dessert with paste and level it on the surface. We decorate our dish with candied fruits. A beautiful and delicious sponge cake with fruit is ready! You can serve it on the table! Bon appetit!

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How to make a cake from store-bought sponge cakes with fruit

What could be simpler than a cake made from ready-made short layers... perhaps nothing. A delicious dessert can be prepared with nuts and fruits. But in this version we will have fruit on top, as decoration. Although they can be laid between layers, at your discretion.

Ingredients:

Ready-made sponge cakes – 3 pcs.
Condensed milk – 1 can
Butter – 1 package
Ground walnuts – 1 cup
Jam syrup – 1 glass
Chocolate
Fruit, powdered sugar and mint for decoration

Preparation.

1. Put butter at room temperature in a container, add condensed milk, stir well with a mixer. The result is a homogeneous, tasty cream.

2. Grease the first layer with jam syrup and prepared cream on top.

3. Sprinkle with walnuts.

4. Coat the second cake with syrup on both sides. Place on top of the first one, coat with cream and add nuts.

5. Place the last biscuit. Grease the top and sides of the cake with cream, decorate with grated chocolate and nuts.

6. The cake is ready. Let it brew for a few hours and you can treat your family or guests.

Author

I used to think, well, why decorate with mint, it’s not edible. And I was very surprised when my son chewed with great pleasure the mint leaves that were used to decorate the dessert in the restaurant.