Ingredients:
For the biscuit:
Flour - 250 g
Sugar - 200 g
Eggs - 4 pcs.
Leavening agent - 1.5 tsp.
Vanilla extract - 1 tsp.
Water - 50 ml
For the cream:
Cream cheese - 400 g
Powdered sugar - 150 g
Whipping cream (30-35% fat content) - 300 ml
Vanilla extract - 1 tsp.
For the fruit layer:
Peaches - 3 pcs.
Kiwi - 3 pcs.
Grapes - 200 g
Apples - 2 pcs.
For the jelly:
Gelatin - 20 g
Water - 100 ml
Sugar - 100 g
Fruit juice (orange, apple or other) - 500 ml
Preparation:
Preparation of the biscuit:
Preheat the oven to 180 degrees Celsius.
In a bowl, beat the eggs with the sugar until thick and frothy.
Stir in the vanilla extract and water.
Sift together the flour and baking powder and gently incorporate into the egg mixture.
Pour the batter into the mold and bake for 25-30 minutes until golden.
Cool the biscuit and cut it into two layers.
Preparing the fruit layer:
Peel and slice peaches, kiwi and apples into thin slices.
Cut the grapes into halves and remove the pips.
Preparing the jelly:
Soak the gelatin in water for 10 minutes to swell.
In a saucepan, heat the fruit juice with the sugar until the sugar dissolves.
Add the swollen gelatin and stir until dissolved.
Cool the jelly to room temperature.
Preparing the cream:
In a bowl, beat cream cheese with powdered sugar and vanilla extract.
In a separate bowl, whisk cream to stiff peaks.
Gently stir the whipped cream into the cream cheese.
Assembling the cake:
Place half of the cream on the first layer of sponge cake and smooth it out.
Place the fruit in an even layer.
Cover with the second layer of sponge cake and spread the remaining cream.
Place the remaining fruit on top and fill with the prepared jelly.
Place the cake in the refrigerator for a few hours until the jelly has set completely.
Serving:
Before serving, cut the cake into serving pieces.
