Fruity cake, perfect for a hot summer afternoon.
You can use any fruits you like (just avoid kiwi and pineapple, because jelly won’t set with them). For a small square cake (20×20):
125 g soft butter
100 g plain flour
100 g sugar + 3 tbsp sugar
1 tsp baking soda
250 g creme fraiche
100 g whipped cream
2 tsp corn or potato flour
fruits (I used blackberries and raspberries)
1 cherry jelly
Mix together butter, 100g of sugar, flour, eggs, vanilla dust and baking soda. Pour the mixture to a baking tin lined with baking paper.
Bake 15 minutes in 175C.
Mix creme fraiche with whipped cream, flour and 3 spoons of sugar. Cook on a low heat until thickened. Cool and put on a baked cake.
Arrange fruits on top. Cover with a jelly (prepared with 2/3 recommended water). Refrigerate for at least 2 hours before serving.