I admit it, I have a big sweet tooth. I can never get enough of cakes. Especially the ones that my mum makes, I could eat them forever. And ever and ever. Every year for at least of one of the relative’s birthdays.
Cold fruity cake
- Total Time: 8 hours 20 minutes
- Yield: 12 slices 1x
Description
This is the cake that is so light, you can easily eat a piece after a big delicious meal. Also it is amazing to eat when it is hot outside, because it is really refreshing.
Ingredients
- 200 g lady finger biscuits (or Gran Cereale)
- a little less than 1/2 cup of butter
- 1,2 cup heavy cream
- 5 tbsp (75 ml) powdered sugar
- 1 cup (240 ml) sour cream
- 2 cups (480 ml) yoghurt
- 6 leaves edible gelatine (or 2 tbsp)
- different fruits
Instructions
- Put biscuits and butter in the food processor, then put it in a cake mold (11′).
- Whip the cream and add sugar.
- Also add sour cream and yoghurt.
- Melt gelatin in 100 ml of water and leave it to swell. Softly warm it up and add a bit o water.
- Mix everything together.
- Cut around 1 kg of different fruit and mix into “dough”.
- Pour into cake mold and leave in the fridge overnight to solidify.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Cake
- Cuisine: European
Nutrition
- Serving Size: whole cake
- Calories: 2787
- Sugar: 152
- Sodium: 1184
- Fat: 194
- Carbohydrates: 240
- Protein: 44
Over the years my mum put in the cake a lot of different fruits (from fresh ones to fruit compote), but my absolute favorite are blueberries with raspberries. You can add any fruit you wish, just leave out the pineapple, because it changes the consistency.
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Frequently Asked Questions
Why does this cake need to sit in the fridge overnight?
The gelatin needs time to fully set and bind the yogurt, sour cream, and cream mixture. The recipe specifies leaving it in the fridge overnight to solidify properly before slicing.
Which fruits work best, and is there any fruit I should avoid?
The article says you can use any fruit you like, but specifically warns to leave out pineapple because it changes the consistency. The author’s personal favorite combination is blueberries with raspberries.
Can I use sheet gelatin or powdered gelatin, and is the amount the same?
The recipe lists 6 leaves of edible gelatin with an equivalent of 2 tablespoons for powdered gelatin, so you can use either form with those quantities.
