Fruit biscuit cake.
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Fruit biscuit cake - Zorica Stajić - Recipes and Cookbook
Fruit biscuit cake.
- 45 pieces of petit ber biscuits
- 300 g of slag (powdered)
- 2 dl of sour water
- 1 cup sour cream
- 3 tablespoons of sugar (powdered)
- 3 tablespoons sugar (crystal)
- 300 g of cherries (or other fruit)
- 3 spoons of semolina
- Remove the pits from the cherries (since mine were frozen), they released almost 2 dl of juice. Beat the whipped cream with sour water and powdered sugar, add the sour cream and beat for another minute.
- Arrange the biscuits soaked in cherry juice on a square tray. Spread 1/3 of the whipped cream over the biscuits and arrange half of the cherries. Spread 2/3 of the whipped cream over the cherries and arrange the second row of biscuits.
- Pour the rest of the juice into a bowl and add another 1 dl of water, granulated sugar and the rest of the cherries. Cook for about 3 minutes, then add semolina mixed with 1 dl of water. Cook until it thickens, then leave to cool.
- Spread the cooled filling over the biscuits, arrange the third row of biscuits and spread the rest of the whipped cream on top.
PS. The cake should stand for at least 2-3 hours so that the biscuit is completely soft.
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