Cake "Fruity Tenderness" with sour cream

Cake "Fruity Tenderness" with sour cream

for biscuit:

eggs 4 pcs.
sugar 1 glass
flour 1 glass

For filling:

orange 2-3 pcs.
pineapples canned
bananas

for cream:

sour cream 1 l
gelatin 50-65 g
sugar 1 glass

To prepare the biscuit dough, beat the raw eggs with sugar, add the sifted flour and mix. Bake the cake, cut into cubes. Cut canned pineapples and fresh bananas into pieces, oranges - mugs. Beat up sour cream with sugar, add dissolved, swollen and cooled gelatin.

In a detachable form put the oranges in one layer, then the biscuit cubes mixed with the third total of the cream. The next layer is banana, again a biscuit with cream, pineapples. Top - the remains of cream with biscuit. The form is tightly closed with food film and left in the refrigerator for 3 - 4 hours for soaking. When submitting, turn the cake "Fruit Tenderness" on the dish.