Fruit cake ingredients:
1 kilogram of fruit (blueberries, raspberries, strawberries, cherries – frozen fruit is also possible),
900 grams of sugar,
4 puddings (preferably raspberry),
2 vanilla puddings,
4 deciliters of water,
8 deciliters of soy milk (can also be water),
1 margarine,
200 grams of lean chocolate,
5 tablespoons of oil,
500 grams of low-fat sweet cream or 3 low-fat whipped cream,
500 grams of lean biscuit
Preparation
Boil a little less than 4 deciliters of water, 400 grams of sugar and 1 kilogram of fruit.
When it boils, add the powder of four raspberry puddings previously mixed with 10 spoons of sugar and a little water. Cook for a few minutes until a firm jelly forms.
Bring a little less than 8 deciliters of soy milk (or water) and 200 grams of sugar to a boil, then pour in the vanilla pudding mixed with a little water.
When the pudding is completely cold, gradually (spoonful by spoonful) add pre-mixed margarine.
Melt 200 grams of chocolate in 5 tablespoons of oil.
Arrange a row of biscuits on a larger square tray (or tray). Pour the fruit jelly over it while it is still warm.
Then comes the filling with vanilla pudding, over which cooled chocolate is poured.
At the end, whipped cream or sweet cream is added.
