Necessary products

380 g. Cake biscuits
500 g. sour cream
200 g. powdered sugar
200 ml. pastry cream
juice and lemon zest

For decoration:
200 g of strawberries
2 oranges
2-3 kiwis
200 g of canned pineapple
10 g of gelatin

Preparation method

First we prepare the cream. In a deep bowl, whip the sour cream, sugar, lemon zest and juice. We beat vigorously.

In a separate bowl, beat the cream with a mixer until a fluffy cream is obtained. We mix the ingredients.

We use a mold with a movable ring. We alternate white biscuits, cream and cocoa biscuits until the ingredients are exhausted. We finish the cake with cream and leave it overnight in the refrigerator.

For decoration:
We clean fruits of choice, wash them and cut them into the desired shape.
We remove the ring and decorate the cake with fruit.

Mix the gelatin with 20 ml. water and let it swell, then melt in a water bath. Add the liquid gelatin to fruit juice or water and apply the mixture to the fruit.


Bon appetit!

Fruit biscuit cake