Cake with berry jelly and lemon cream

8 servings

360 minutes

A cake with berry jelly and lemon cream is an exquisite dessert that combines the bright freshness of citrus with the delicate sweetness of the berry layer. Its roots trace back to European pastry traditions, where the lightness of the cream and the rich flavor of fruits create a perfect balance. The lemon cream adds a refreshing tartness to the cake, while the berry jelly fills it with rich aromas of summer gardens. This dessert is perfect for both cozy family tea gatherings and festive tables. With its delicate texture and harmonious blend of flavors, it captivates from the very first bite. Adorned with juicy berries and fresh mint, this cake delights not only in taste but also in its aesthetic perfection.

Energy value per serving

• Calories: 575.6
• Proteins: 17g
• Fats: 23.4g
• Carbohydrates: 75g

Ingredients

• Butter: 125 g
• Fine white sugar: 250 g
• Chicken egg (large): 2 pc
• Potato starch: 135 g
• Baking powder: 1 tsp
• Gelatin: 10 g
• Lemon: 1 pc
• Cream 33%: 200 ml
• Low-fat cottage cheese: 500 g
• Vanilla sugar: 10 g
• Cherry juice: 250 ml
• Wheat flour: 200 g
• Frozen berries: 450 g

Cooking steps

1. Preheat the oven to 175 degrees. Whip the butter, add 100 grams of sugar. Add the eggs one by one. Mix the flour, 75 grams of starch, and baking powder, sift over the mixture, and knead well. Transfer the dough to a mold (26 cm in diameter), smooth it out, and bake for 30 minutes. Let it cool.

   Required ingredients:

   • Butter: 125 g
   • Fine white sugar: 250 g
   • Chicken egg (large): 2 pieces
   • Wheat flour: 200 g
   • Potato starch: 135 g
   • Baking powder: 1 teaspoon

2. Soak the gelatin. Grate the lemon zest and squeeze the juice. Mix the juice and zest with the cottage cheese and 100 grams of sugar. Add the gelatin to the cottage cheese mixture and refrigerate for 30 minutes. Whip the cream with vanilla sugar and add to the cream.

   Required ingredients:

   • Gelatin: 10 g
   • Lemon: 1 piece
   • Low-fat cottage cheese: 500 g
   • Fine white sugar: 250 g
   • Cream 33%: 200 ml
   • Vanilla sugar: 10 g

3. Place the cake layer on a plate and put it in a cake ring. Spread the cake with lemon cream and refrigerate for 3 hours.

4. To prepare the top layer, mix 60 grams of starch with 6 tablespoons of cherry juice. Bring the remaining juice to a boil with half the berries, add the starch, boil, and sweeten to taste. Add the remaining berries and cool.

   Required ingredients:

   • Potato starch: 135 g
   • Cherry juice: 250 ml
   • Frozen berries: 450 g
   • Fine white sugar: 250 g

5. Spread the berry jelly over the cream and chill in the refrigerator. Decorate the cake with berries and mint leaves.

   Required ingredients:

   • Frozen berries: 450 g