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Fruit - berry cake

Over the weekend, I visited my dear sister to celebrate Name Day and this time I decided to try the “big” version of the fruit cake, slightly “improving” it with another layer of blueberries and thus even reducing its Kcal amount to 100g.

Fruit - berry cake
Servings8 Serving
CategoryDifficultyEasy
Components for the 1st layer (base)
 300 g Dates
 60 g Rice trays (6 pcs.)
 40 g Cocoa
 2 tbsp Water (look at the consistency of the mass - add if the mass is too dry)
Ingredients for the 2nd round
 200 g Milk 2%
 400 g Natural yogurt
 14 g Gelatin
 Vanilla
 Sweetener of your choice
Ingredients for the 3rd round
 450 g Apricots (for puree)
 100 g Water (puree)
 Sweetener if necessary (for puree)
 15 g Gelatin
 200 g Fresh apricots
Ingredients for the 4th round
 500 g Blueberries (for puree)
 100 g Water (puree)
 Sweetener if necessary (for puree)
 200 g Fresh blueberries
Directions
1

First make apricot and blueberry purees - the berries are boiled with water and sweetener, blended and cooled.

2

Soak the dates, if necessary, sprinkle them with boiling water for 20 minutes. Pour off the water and cut into finer pieces.

3

The trays are broken into smaller pieces and placed in a food processor and shredded.

4

Add cocoa, dates and grind into a sticky mass. Cool if necessary in the refrigerator.

5

Line the inside of the mold with parchment paper (it will be easier to remove from the mold). The cooled mass is compacted at the bottom of the mold.

6

Finish 2 coats. 17g of gelatin aplej with cold water and swell.

7

Milk is blended with yogurt, sweetener vanilla.

8

Swell the gelatin in a hot water bath and dissolve (watch the water boil!).

9

The dissolved gelatin is added to the milk - yogurt mass, stir well and poured over the base.

10

Put the shape in the refrigerator so that the layer hardens.

11

Finish 3 layers: 13g of gelatin aplej with cold water and swell.

12

Sliced apricot slices are arranged on the frozen milk-yoghurt mass.

Fruit - berry cake

13

Swell the gelatin in a hot water bath and dissolve (watch the water boil!).

14

Dissolve the dissolved gelatin in the apricot puree, stir well and pour over the milk - yogurt mass and apricot slices.

15

Put the shape in the refrigerator so that the layer hardens.

16

Finish 4 layers: 15g of gelatin aplej with cold water and swell.

17

Fresh blueberries are arranged on the frozen layer of apricots.

18

Swell the gelatin in a hot water bath and dissolve (watch the water boil!).

19

The dissolved gelatin is added to the blueberry mass, mixed thoroughly and poured over a layer of apricots with blueberries.

20

Put in the refrigerator to freeze.

21

And in the morning we enjoy it, enjoy it and rejoice in life, how beautiful it is!

Zaļa aploksbe ar sirdi

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Nutrition Facts

Finished product weight 2700

Servings 8


1 serving contains
Calories 313.25
% Daily Value *
Total Fat 2.36g4%
Total Carbohydrate 55.35g19%
Protein 15.86g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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