Fruit cake with creamy buttercream and jelly
Description
Regarding adding powdered sugar to this cake: the ready-made cake layers are usually sweet enough. I added only 2 tablespoons of sugar powder to the whipped cream and didn't add any more, not even to the ricotta. The cake turned out just right—light and not overly sweet. However, those with a sweet tooth can add more. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Beat the heavy cream until stiff peaks form, adding powdered sugar to taste.
- 3
Step 3
Whip the ricotta separately. You can add powdered sugar to taste. Add one-third of the whipped cream and gently mix.
- 4
Step 4
Separate the prepared cake layers and spread each one with ricotta cream. Stack the layers on top of each other. Spread the top layer with half of the whipped cream.
- 5
Step 5
Peel the kiwi, slice it thinly into half-moons, and arrange in a circle on the cake layer, leaving a free edge.
- 6
Step 6
Place the washed, dried, and sliced strawberries in the center.
- 7
Step 7
Transfer the remaining cream into a piping bag with a nozzle and decorate the edges of the cake with a dense pattern. This is necessary to prevent the jelly topping from spreading.
- 8
Step 8
Prepare the cake topping according to the instructions on the package.
- 9
Step 9
Pour the fruit with a spoonful of jelly.
- 10
Step 10
Decorate the cake with sugar beads and fresh mint. Let it chill in the refrigerator for half an hour.
- 11
Step 11
Serve the cake with tea.
- 12
Step 12
Ready. Serve at the table.
- 13
Step 13
The baked goods are ready. Serve with tea.