Fruitcake
Cake Ingredients:
- Prunes – 150 g
- Dried Apricots – 150 g
- Dried Cranberries – 150 g
- Cottage Cheese – 350 g
- Sour Cream or Thick Yogurt – 500 g
- Sugar – 120 g (approximately 6 tablespoons without a heap)
- Vanilla Sugar – 10 g (1 packet)
- Fast-dissolving Gelatin – 25 g + 50 ml of cold water
- Lavash (thin flatbread) – 7 sheets
For the Top Layer:
- Sour Cream – 200 g
- Sugar – 20 g (approximately 1 tablespoon)
- Fast-dissolving Gelatin – 5 g + 20 ml of cold water
- Dried Fruits for Decoration
Instructions:
- Prepare the Filling:
- Chop the prunes, dried apricots, and dried cranberries into small pieces.
- Mix cottage cheese with sour cream (or yogurt), sugar, and vanilla sugar in a bowl until smooth.
- Dissolve 25 g of gelatin in 50 ml of cold water and then add to the cottage cheese mixture. Stir in the chopped dried fruits.
- Layering the Cake:
- Take a round cake mold (16 cm in diameter).
- Place a sheet of lavash at the bottom, pour some of the filling over it, and smooth it out.
- Repeat layering with lavash and filling until all are used, finishing with a layer of filling.
- Prepare the Top Layer:
- For the glaze, dissolve 5 g of gelatin in 20 ml of cold water.
- Mix sour cream with 20 g of sugar and dissolved gelatin until smooth.
- Finalize:
- Pour the sour cream mixture over the top of the cake.
- Decorate the top with dried fruits as desired.
- Set the Cake:
- Refrigerate the cake until it is set, which may take several hours or overnight.
- Serve:
- Once set, remove the cake from the mold and serve chilled.
Enjoy your layered fruitcake with the tanginess of cranberries, the sweetness of apricots and prunes, all combined with a creamy, rich filling.
