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
No. of servings
1. Dough preparation
Mix flour with sugar, egg, butter and baking powder.
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).
Bake the same way also the second half of dough.
4. Jelly filling
Mix jelly powder with sugar, water and red wine. Bring to boil.
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.
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).
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.
8. Cover with whipped cream
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.
|Clear Jelly Cake - powder||2.75||oz||75||grams|
|all-purpose flour / plain flour||10.5||oz||300||grams|
|all-purpose flour / plain flour||-|
|baking powder for gingerbread||0.25||oz||10||grams|
|dry red wine||10||tbsp||150||milliliters|
|whipping cream (30-33% fat)||1.1||cup||250||milliliters|