Sponge cake with oranges in jelly

10 servings

240 minutes

Orange jelly biscuit cake is the embodiment of elegance and tenderness in European pastry tradition. Its base is an airy sponge soaked in fragrant pomegranate syrup that fills the dessert with subtle fruity notes. A layer of yogurt cream adds lightness and a delicate tang, creating a perfect balance of flavors. The finishing touch is sunny orange slices hidden under a transparent layer of aromatic jelly that sparkles in the light like precious gems. This dessert not only pleases the eye but also offers gastronomic delight—a tender combination of textures, freshness of fruits, and sweetness of sponge make it an ideal finale for festive gatherings or a refined complement to a cup of coffee. Its origins are linked to European traditions of creating light, refreshing desserts perfectly suited for warm summer evenings.

Energy value per serving

• Calories: 274.3
• Proteins: 9.2g
• Fats: 6.6g
• Carbohydrates: 44.6g

Ingredients

• Sugar: 200 g
• Wheat flour: 1 glass
• Chicken egg: 5 pc
• Butter: 20 g
• Oranges: 5 pc
• Natural yoghurt: 400 g
• Gelatin: 10 g
• Orange jelly: 50 g
• Water: 100 ml
• Grenadine: 70 g
• Grape: 100 g

Cooking steps

1. Make a syrup from 100 grams of sugar and 100 ml of water. Once it cools down, add pomegranate syrup, mix well, and store in a cool place.

   Required ingredients:

   • Sugar: 200 g
   • Water: 100 ml
   • Grenadine: 70 g

2. Separate the whites from the yolks, set aside the yolks, and beat the whites with a mixer on the lowest speed until stiff peaks form, gradually adding sugar.

   Required ingredients:

   • Chicken egg: 5 piece
   • Sugar: 200 g

3. Add yolks to the whites one by one.

   Required ingredients:

   • Chicken egg: 5 piece

4. Gradually sift the flour into the egg mixture, knead a soft dough with a spatula using gentle movements from bottom to top.

   Required ingredients:

   • Wheat flour: 1 glass

5. Preheat the oven to 180 degrees. Grease a round springform pan with butter and freeze it for five minutes.

   Required ingredients:

   • Butter: 20 g

6. Pour the batter into the mold, bake for 20-30 minutes, trying not to open the oven door. When the top is browned, take it out and check for doneness with a toothpick.

7. Cool the cake, and if necessary, trim the uneven edges. Wash and dry the mold.

8. Place the cake layer in the mold and soak it with syrup using a brush or spray. Put it in the cold (but not the freezer) for 1-2 hours. Before the next step, unclip the sides, wash them from syrup, dry them thoroughly, and clip them again.

   Required ingredients:

   • Grenadine: 70 g

9. Dissolve instant gelatin in a small amount of hot water. Cool to room temperature and mix well with yogurt.

   Required ingredients:

   • Gelatin: 10 g
   • Water: 100 ml
   • Natural yoghurt: 400 g

10. Pour the yogurt mixture over the crust and place it in the cold to set.

11. Divide the oranges into segments, trim the narrow top edge with scissors, and remove the skin from one side. Cut the grapes lengthwise into four pieces.

    Required ingredients:

    • Oranges: 5 piece
    • Grape: 100 g

12. Prepare orange jelly according to the instructions on the package. Let it cool to room temperature.

    Required ingredients:

    • Orange jelly: 50 g

13. Place orange slices on the set yogurt with the peeled side up. Scatter the grapes randomly.

    Required ingredients:

    • Oranges: 5 piece
    • Grape: 100 g

14. Dip all the fruits in orange jelly with a brush, place the cake in the cold for 30 minutes. After this time, evenly distribute the remaining jelly on top.

    Required ingredients:

    • Orange jelly: 50 g

15. Put the cake back in the cold for three hours, or better overnight.