Prepare the Base:
Crush biscuits or graham crackers into fine crumbs.
Mix with melted butter and press into the bottom of a springform pan.
Chill in the refrigerator.
Make the Filling:
Whip cream until soft peaks form.
In a separate bowl, combine cream cheese, mascarpone, yogurt, or custard with sugar and any flavorings (like vanilla or citrus zest).
Gently fold the whipped cream into the cream cheese mixture.
If using gelatin, bloom the gelatin in cold water, melt it, and then add it to the cream mixture.
Assemble the Cake:
Pour a layer of the creamy filling over the chilled base.
Arrange a layer of sliced fruit over the filling.
Add another layer of filling, and continue layering fruit and filling as desired.
Reserve some fruit for the top of the cake.
Chill and Set:
Chill the cake in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set completely.
Add the Top Layer and Glaze (Optional):
Arrange your final layer of fruit on the top of the cake.
If using a glaze, prepare it according to the package directions, and carefully pour it over the fruit.
Chill for an additional hour to set the glaze.
Serve:
Carefully remove the springform pan and slice the cake.
Fruit Combinations:
Berry Bliss: Strawberries, blueberries, raspberries, and blackberries.
Tropical Delight: Mango, pineapple, kiwi, and passion fruit.
Citrus Burst: Oranges, grapefruits, and lemons.
Peach Perfection: Peaches, raspberries, and blueberries.
Tips for Success:
Use ripe, but firm fruits.
Cut fruits into uniform slices or pieces for even layering.
Don’t overfill the cake, as it can become unstable.
Chill the cake thoroughly before serving for the best texture.
Enjoy your refreshing and colorful cold fruit cake!
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