Fruit cakes

1 serving


Dough is rolled out into layer with thickness of 0. 5 cm, round cakes of desired value are cut out, they are shifted onto baking sheet. The edges of the tortillas are lubricated with yolk, and the middle is incandescent with a knife. The dough remains are used to make flagella and place them around the cakes perimeter. "Sides" are lubricated with yolk and cakes are baked for 15 - 20 minutes at a temperature of 230 - 250 ° C. Gelatin is soaked for 2 hours in cold boiled water. Sugar, citric acid are then added to the swollen gelatin and boiled over a very low heat for up to 5 minutes. Then fruit juice is poured in and cooled. Fruit and jelly are applied to the cake. You can fill it with still warm jelly, lay the fruits on top and put the cake to cool. Here you can show imagination. Tasty, for example, cakes with peaches, plums (mirabelle), oranges, cherries and cherries, tangerines, apricots.