John Myers
Cake Kit – Fruit-cream-cream
The perfect cake kit – fruit-cream-cream recipe with a picture and simple step-by-step instructions.
- 500 g Fruit
- 70 g Sugar
- 1 tbsp Vanilla sugar
- 9 sheet Gelatin
- 300 g Cream
- 1 packet Cream stiffener
- All types of berries such as strawberries, raspberries, blackberries etc. are suitable as fruit, but also e.g. plums, nectarines, apricots etc.
- The fruit, depending on what you take, wash, clean, core, etc. The amount of 500 g refers to finished fruit.
- Roughly chop the fruits, mix with the sugar and vanilla sugar and puree.
- Soak the gelatin in cold water. Express something and dissolve while heating.
- Mix 2 tablespoons of the fruit puree with the gelatine and then stir all of the gelatine into the rest of the puree. Chill until it starts to gel.
- Beat the cream with the cream stiffener until stiff. When the puree starts to gel, fold in the cream.
- The cream can now be spread on a cake base (use a cake ring), can be used as a single layer on top or as one of several layers between them.
- I’ve used strawberries so far, see: Strawberry cream cake With raspberries, see: Raspberry nougat cake and have also been used with plums.
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