Drunk jelly cakes

Drunk jelly cakes


A little pastry, gelatin, a lot of fruit and even more whipped cream.

recipe,photo-recipe,Clear Jelly Cake - powder,various fruits,whipping cream (30-33% fat),Cream deserts

Cream deserts


No. of servings


Ready in

2 h.




Categories:  Cream deserts  



1. Dough preparation

all-purpose flour / plain flour 10.5 oz (300 g)  powdered sugar 2.75 oz (80 g)  chicken egg 1 pc  unsalted butter 4.5 oz (130 g)  baking powder for gingerbread 0.25 oz (10 g)

Mix flour with sugar, egg, butter and baking powder.

Dough preparation


unsalted butter  all-purpose flour / plain flour

Work the dough, use a rolling pin to spread half of the dough, transfer it to the greased and floured baking tin. Bake 15 minutes at 355°F (180°C).

3. Baking

Bake the same way also the second half of dough.


4. Jelly filling

Clear Jelly Cake - powder 2.75 oz (75 g)  sugar granulated 3.5 oz (100 g)  water 1.3 cup (300 ml)  dry red wine 10 tbsp (150 ml)

Mix jelly powder with sugar, water and red wine. Bring to boil.

Jelly filling

5. Cut the fruit

various fruits 1.5 lb (700 g)

Put in a bowl fruit cut into small pieces. Put aside one third of the fruit for final decoration.

Cut the fruit

6. Add fruit in gelatin

Pour hot gelatin mixture over fruit in the bowl. Let it cool while stirring occasionaly. Place the bowl into refrigerator, jelly slowly becomes stiff (while stirring occasionaly).

Add fruit in gelatin

7. Spread gelatin on top of the cake base

Carefully spread the stiff jelly on top of the cake base. Cover with the second cake base.

Spread gelatin on top of the cake base

8. Cover with whipped cream

whipping cream (30-33% fat) 1.1 cup (250 ml)  cream stabilizer 0.25 oz (10 g)  butterscotch liqueur 2 tbsp

Whip the cream with stabilizer until stiff. Add Butterscotch liqueur into the whipped cream. Spread it over the top cake base. Sprinkle with remaining pieces of fruit.

Cover with whipped cream

Bon appetit!


Clear Jelly Cake - powder2.75oz75grams
all-purpose flour / plain flour10.5oz300grams
all-purpose flour / plain flour-
baking powder for gingerbread0.25oz10grams
butterscotch liqueur2tbsp2tablespoon
chicken egg1pc1piece
cream stabilizer0.25oz10grams
dry red wine10tbsp150milliliters
powdered sugar2.75oz80grams
sugar granulated3.5oz100grams
unsalted butter4.5oz130grams
unsalted butter-
various fruits1.5lb700grams
whipping cream (30-33% fat)1.1cup250milliliters


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