Cake with fruits and jelly
8 servings
50 minutes
Fruit and jelly cake is a delicate and vibrant treat that captivates with its airy sponge cake, refreshing fruit filling, and a transparent layer of sweet jelly. This dessert has European roots inspired by classic cakes that combine the lightness of the batter with the juiciness of fruits. The sponge is made from eggs, flour, and powdered sugar, giving it softness and a porous structure. The gelatin coating not only makes the cake beautiful but also provides an amazing balance of freshness and sweetness. The flavor is enriched with delicate citrus notes of mandarin jam and juicy pieces of kiwi, bananas, grapes, and apricots. Coconut flakes add a pleasant texture. Perfect for festive gatherings, celebrations, and romantic evenings, impressing with its aesthetic appearance and harmonious combination of flavors.
1
For the test, separate the yolks from the whites. Beat the yolks with powdered sugar, gently mix with the whipped whites, add flour and baking soda, and mix.
- Chicken egg: 1 piece
- Icing sugar: 250 g
- Wheat flour: 250 g
- Baking soda reacted with acid: pinch
2
Place the dough in a greased pan and bake in a preheated oven.
3
Soak gelatin in cold water and let it swell. After 1-2 hours, place the swollen gelatin in a water bath and heat while constantly stirring until the gelatin turns into a homogeneous mixture.
- Gelatin: 200 g
- Water: 2 glasss
4
After that, it can be colored (if desired) with food coloring.
- Food colouring: to taste
5
Remove the baked sponge from the mold, cool it, and cut it into two layers. Spread each layer with mandarin jam. Top with peeled and sliced fruits and pour jelly over it. Sprinkle the sides of the cake with coconut flakes.
- Mandarin jam: 1 jar
- Mandarins: 1 piece
- Kiwi: 2 pieces
- Bananas: 1 piece
- Grapes: to taste
- Canned apricots: 1 jar
- Jelly (dessert gel): 500 g
- Desiccated coconut: 100 g