Summer fruit cake
Composition / ingredients
10
servings:
Step-by-step cooking
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To start, bake a sponge cake as usual. Cut it into pieces.
Pour gelatin with half a glass of cold water for half an hour.
Beat sour cream together with sugar.
Heat the gelatin on the stove until dissolved, but do not bring it to a boil.
Pour gelatin into the sour cream in a thin stream, stirring all the time.
Put food wrap in a deep bowl, put strawberries and kiwi cut into pieces on the bottom.
On top of the fruit - a biscuit, then again fruit and a biscuit.
Pour all the sour cream mixture and put it in the refrigerator for two hours.
Take out the summer cake and carefully turn it onto a dish, removing the film.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Kiwi - 48 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
