recipes sweet

Fruit and jelly cake

Fruity cake, perfect for a hot summer afternoon.

You can use any fruits you like (just avoid kiwi and pineapple, because jelly won’t set with them). For a small square cake (20×20):


125 g soft butter

100 g plain flour

100 g sugar + 3 tbsp sugar

2 eggs

vanilla dust

1 tsp baking soda

250 g creme fraiche

100 g whipped cream

2 tsp corn or potato flour

fruits (I used blackberries and raspberries)

1 cherry jelly


Mix together butter, 100g of sugar, flour, eggs, vanilla dust and baking soda. Pour the mixture to a baking tin lined with baking paper.

Bake 15 minutes in 175C.

Mix creme fraiche with whipped cream, flour and 3 spoons of sugar. Cook on a low heat until thickened.  Cool and put on a baked cake.

Arrange fruits on top. Cover with a jelly (prepared with 2/3 recommended water). Refrigerate for at least 2 hours before serving.

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