Jelly cake based on sweet crust
8 servings
120 minutes
The jelly cake based on a sweet sponge is a delightful combination of soft biscuit and refreshing fruit jelly. Its roots go back to European culinary tradition, where light and airy desserts have always been a symbol of celebration. This cake captivates with its balance of textures – the softness of the sponge contrasts with the firmness of the jelly, while the creamy airiness is harmoniously complemented by the freshness of apples. The walnut topping adds a light crunch. It is perfect for summer tea parties or as a light dessert after a hearty dinner. Its delicate taste gives a sense of coolness and sophistication, making each tea time feel a bit more special.
1
Making jelly. You will need a packet of quick-cooking jelly (for example, 50 g). Dissolve the contents of the packet in 0.2 liters (1 cup) of hot boiled water while stirring continuously. Pour into a prepared pot or container. Important! The mold should have the same diameter as the future cake layer to avoid leveling the edges. To help the jelly come out easily from the mold, it should be dipped in warm water.
- Jelly: 50 g
- Sugar: 200 g
2
Making a cake layer. Beat the eggs, add sugar, vanillin, baking soda (with vinegar), and flour. Mix until smooth — you can use a blender. Place in the oven at 180 degrees for 30 minutes. Important! The pan should have the same diameter as the future cake layer to avoid trimming the edges.
- Chicken egg: 1 piece
- Sugar: 200 g
- Vanillin: pinch
- Slaked soda: pinch
- Wheat flour: 160 g
3
We peel the apple and cut it into very thin half-moon slices.
4
Cut the ready cake lengthwise and place jelly inside. Squeeze cream on top in a 1 cm layer. Place sliced apples on top.
- Whipped cream: 150 ml
- Apple: 1 piece
5
You can sprinkle the cake with crushed walnuts on top.