Cake from jelly The recipe for this cake I borrowed from the packaging of the jelly concentrate. The dough, from which this cake is made, thanks to the food coloring, which is in the acid concentrate, has a beautiful pink color. If, in addition, to choose a suitable cream, then such baking can well become an ornament of the festive became. Prepare a cake is not difficult and does not take much time. Now he's in my piggy bank. You can make a colorful cake of cakes with a jelly of different colors. Especially effective looks kiwi, raspberries (strawberries) and orange.
Ingredients:- Wheat flour 3 tbsp. l.
- Eggs chicken 3 pcs.
- Table vinegar 1 tbsp. l.
- Soda 1 tsp.
- Dry Kissel Concentrate 250 g
- Bose 70 g
- Raspberry jam of 150 g
- Sugar powder 50 g
- Gelatine 10 g
- Cream 300 ml
- Raspberry jam 300 g
- Step 1 To make a biscuit, take dry jelly concentrate (for example, "Malina"), chicken eggs, premium flour, vinegar and baking soda.
- Step 2 Separate the proteins from the yolks.
- Step 3 Whip the whites into a steep foam.
- Step 4 Brush the jelly until it is loose and sift through a sieve.
- Step 5 Connect the yolks with the concentrate.
- Step 6 Grind the mass well.
- Step 7 In the mixture add flour, soda, extinguished with vinegar, and whipped whites.
- Step 8 Carefully knead the dough until uniform with a spatula from the bottom up.
- Step 9 Put the dough in a disassembled shape, oiled and sprinkled with flour.
- Step 10 Put the mold in the oven, preheated to 180 ° C, and bake for about 30-40 minutes (until dry match).
- Step 11 Put the finished cake on the patisserie grill, allow to cool, cover with an inverted dry deep bowl and leave for 7-8 hours. After this tincture, the cake does not crumble when cutting.
- Step 12 With a sharp knife, cut the cake horizontally into 2 layers of the same thickness.
- Step 13 Insert the lower layer into the cake ring. If in the future it will be necessary to spread the layer with a thick layer of cream or soufflé, then it is better to use a thick foil as a rim. From it make a long strip, fold it into several layers and wrap around the edges of the layer, lifting it over it in the form of a high rim. This ring better keeps a layer of cream.
- Step 14 To prepare the cream you need to take cream of fat content of 32%, powdered sugar, raspberry jam and gelatin.
- Step 15 Gelatin soak in a small amount of cold boiled water for 30 minutes.
- Step 16 Place the gelatine container in a water bath and dissolve it, avoiding boiling.
- Step 17 Put the jam in the gelatin.
- Step 18 Stir the mixture thoroughly until smooth and cool to 30 ° C.
- Step 19 Whip cream into a steep foam.
- Step 20 Put in a cream cooled jam with gelatin.
- Step 21 Gently stir the cream until smooth.
- Step 22 On the prepared layer with a rim of foil put the cream and level. The billet is placed in the refrigerator for 3 hours to solidify the cream soufflé.
- Step 23 Frozen souffle oiled with a thin layer of jam for better adhesion to the top layer.
- Step 24 On the jam, place the top layer of the cake and press it.
- Step 25 Remove the molding ring from the cake.
- Step 26 Boka and cover the top of the cake with jam.
- Step 27 Sprinkle the cake with crumb of crushed meringue cookies and decorate the top of the cake with whole biscuits.