cake looks great will try for a child's birthday bravo.

Leleeee, looks very tasty cake is great, bravo Merry recipe!

Bravo, Merry!

Very nice looking cake, maybe a big delicious meals :)

Bravo cheerful, beautiful and delicious cake. Used for decoration oranges and sweet cherries became great.

sonher, very glad that you liked it :)

Very tasty cake get! I was worried that the cream will rise, but it was all right!

Hello, can you tell me whether it can be replaced with something else mascarpone and with what?

Try with cream cheese!

everything happened exactly, but I wonder why not tightened along the top gelatin fruits and remained liquid :(

Mariana, there are many things that can go wrong when working with gelatin, but still has some *dangers*. For example, if you warm too much gelatine loses its gelling property. Or if you put pineapple. Pineapple simply can not be gelled. When you say *top of cake* I suppose you mean transparent jelly. There is a '11 gelatine 250 ml of water - this is almost double dose (taking into account that 1 packet of 10 g for 500 ml of fluid). Simply no explainable reason not gelled.

now she checked again and found that where there was no kiwi is tight, but where was bananas and oranges are tight ... May and kiwi can not gelled, you know ...

great looks will make her weekend :)

Stela asteri, looks super cake you! Applause from me! :)

The cake was very tasty, but the gelatin on top of me I do not fastened. Strictly follow explanations of Aliana, I did not heat up. I waited awhile before pour the cake has cooled down and would be postegne, but stood as a clear Voditza:) I decided to add a little zhelatin- 3-4gr. I poured him a 2c. l. water, waited to swell, heat and mingled with front - no difference. Many are wondering whether to pour liquid whole thing on top, lest instead of fruit cake to get fruit soup :) Ultimately gambled and I poured cake, pushed her into the chamber for 15 minutes. then put it in the refrigerator. Overnight stay there was very little gelling, even removing the ring at all *WOULD* -zheleto collapsed. Clearly not doing something right, but where is wrong? Please help.

Quite surprised me your comment, gold ... I I did a week ago raspberry jelly, which turned to him and to retain its shape put '12 ground gelatin 500 ml juice. This means 6 g per 250 ml! Jelly became perfect, could not even eat with a fork. In this cake gelatine more! Lest the quality of gelatin is bad? I'm a bad case of gelatin (gelatin sheets from the brand name of LIDL - Belbake - it sticks in making fondant with it). Or indeed kiwifruit can be gelled? Although I ate cake with jellied kiwi. I read somewhere that the kiwi should be dampened, not bitter in combination with dairy and gelling easily. Perhaps always steamed cakes ... The gelatin should be heated to not more than 80 degrees. Then the cold liquid or mixture thereof are added to the spoon in the spoon during continuous whipping. At the beginning of course nothing will be noticed, the liquid remains liquid and so liquid is poured over the cake. But after a few hours in the refrigerator must be hard. I do not so cakes - always pour liquid, and then becomes solid. Hot mixtures no matter what to which will be added - always gets. Good luck to all in working with gelatin and not wasting products.

Aliana, thank you very much for your comment. Both front and read this very carefully, lest you miss something. I used gelatin Oetker that supposedly is good (I had a Bioset) have kept everything as you describe and explain why I have not fastened. I do not believe the problem is in the kiwi, oranges and strawberry situation was too. And although I did not get a nice, gelled layer above jelly below was postegnalo, and not wasted products. The cake is already half and we like to taste. I plan to do some dry land training until I get empty jelly :)

zllate and I would recommend not gelling kiwi. Raw kiwi, pineapple, figs and papaya can fucking gelatin.

Thank you xevi, did not know that, in the future will avoid gelling these fruits. I really liked the pictures of zastela_asteri and because she used kiwi and still is tight jelly wonderful, so initially rejected the problem is in the fruit. As mentioned Aliana probably kiwi is pretreated in some way. Thank you girls :)

The cake is delicious and easy to prepare. Gel - Use pre jelly cakes.

Maybe you should poobyasnish ​​what the finished jelly - I have not seen, at least I can not remember what it is :)

I think that speaks for elenaraikova88 ready glaze cake, I have one of Stilla dolce (red and yellow), powder sachets of 12 grams. dissolved in 250 ml. water + sugar (I've seen this and Oetker). Once the boil pour over the cake becomes like jelly. Will upload photos to see it.

to the red glaze of stilla dolce (from Kaufland 5 pcs per pack) a few days ago I did a similar thing with kiwi sour cream and biscuits. glaze and put in 1/4 water and 2L sugar, boil while stirring and pour in the / u cake :)

online87, kiwi and you gel well with this glaze? I have of both colors, but I still enjoyed them and not be shot, I decided to cover the cake with plain gelatin ... well, I do not get properly :)

gelling and kept cutting only that somehow was not very shiny top would glow. another option to gel kiwi is being blanched fruit also can be gelled with white wine, lemon juice gelatin fruit liqueur and icing sugar :)

Thanks for the reply online87, if comfortable would you explain to my personal (whom you have time) how Steamed kiwi.

This glaze, which talk is based on starch but not gelatin. Naturally, it tightens otherwise. I with her glaziram any prodovi cakes, but it is not jelly;) It makes a thin coating on the fruit, just not dry while store cake. Red for red fruits - strawberries, raspberries, blueberries and so on. E., The right color look more intense. A colorless for all other fruit. Boil like any other cream with starch and generally is just that - starch boiled water :)

Hello, can you tell me if I make cream with brown sugar whether it be good?