My household likes the Malachite Box cake because it is tender, and it is not too sugary and sweet in taste. And it turns out so due to the fact that, according to my recipe, I put a lot of fresh fruit in this cake. The appearance of the biscuit-jelly cake turns out to be very interesting and, visually, resembles a box with semi-precious stones. Make this simple, delicious, vitamin cake and maybe it will become the number one dessert in your cookbook.

Cake Ingredients:

• vanilla sugar - 1 package;
• flour - 1 cup;
• sugar - 1 cup;
• eggs - 5 pcs.;
• powdered sugar - 1 cup;
• sour cream - 450 ml;
• gelatin - 25 gr.;
• orange - 1 pc.;
• kiwi - 1 pc.;
• fruit jelly (any) - 1 package.

How to make a cake at home

To begin with, we need to bake a biscuit base of eggs, sugar and flour with the addition of vanilla sugar. I will not focus on baking such a biscuit in the recipe for this cake, since I have already described in detail how to bake a good biscuit cake in one of the recipes on the site. The only thing I want to note: for this cake it is better to bake a biscuit in a split form. With the help of this form, we will further form our fruit-jelly cake.

And so, we let the baked biscuit cool completely and only then we take it out of the detachable form. Well, during the cooling of the cake, we need to have time to prepare the ingredients for the top of the cake.

First, prepare fruit jelly from a bag. To do this, it is enough to dilute it as it is written on the package, pour it into a flat container and put it in the refrigerator to harden.

While the jelly hardens, we will have time to peel and cut the orange and kiwi into small pieces. Frozen jelly, too, cut into the same pieces as chopped fruit.

How to make sour cream with gelatin

Next, we need to dissolve a package of instant gelatin in a glass of boiling water and put it to cool.

Then, mix sour cream with powdered sugar.

In a thin stream, stirring, pour the cooled gelatin into our mixture and mix well.

Pour pieces of fruit and fruit jelly into the jelly cream.

The cooled biscuit cake is again placed in a removable baking dish as in the photo.

This is necessary so that the sides of the form do not allow the sour cream-jelly cream to spread.

Pour the delicate sour cream with fruit on top of the biscuit cake and immediately send the cake to the refrigerator to harden. Such a cake freezes, usually at least an hour.

When the cream jelly has completely hardened, take the cake out of the refrigerator and carefully remove the side of the detachable form.

Decorating additionally or not decorating a delicate cake depends only on the desire of the hostess. This time I sprinkled the middle of the cake with a little cocoa powder and decorated it with tangerine slices.

That's all, we cut our "Malachite Box" into portioned pieces and treat the guests.

This time, we are eating delicious and tender jelly cake with delicious hot tea. 😉