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Fruit cake with jelly kefir

Fruit cake with jelly kefir

    

Fresh summer cake.

Cook

No. of servings

30

Ready in

45 min.

Difficulty

medium

 

Categories:  Cream deserts  

 

1. 

chicken egg 6 pcs  powdered sugar 6.75 oz (190 g)  vanilla sugar 0.5 oz (12 g)

Put eggs, sugar and vanilla sugar to the bowl. Whish it together with hand mixer.

2. 

lemon peel  sunflower oil 10 tbsp (150 ml)

Add the lemon peel from one lemon and oil

3. 

all-purpose flour / plain flour 7 oz (200 g)  vanilla pudding - powder 1.5 oz (40 g)  salt

In another bowl, mix flour with puding powder and a pinch of salt. Stir flour mixture into the wet mixture.

4. 

Pour the dough on a greased and flour dusted baking sheet. Bake at 355°F (180°C) for 25 min.

5. 

kefir 2.2 lb (1000 g)  lemon 1 pc  powdered sugar 4.5 oz (130 g)  whipping cream (30-33% fat) 1.1 cup (250 ml)  gelatin 3.5 oz (100 g)  various fruits 1.1 lb (500 g)

Mix kefir with powdered sugar, lemon peel and lemon juice. Slightly heat the mixture. Whips cream into to whipped cream which together with gelatin (prepared according to the package directions) is poured into the lukewarm kefir. Add pieces of fruits. Kefir should therefore be a little warm in order to stir the jelly.

6. 

various fruits 10.5 oz (300 g)

Spread filling on the unfinished cake, add pieces of fruits and put in a refridgerator for 3 hours.

Bon appetit!

all-purpose flour / plain flour7oz200grams
chicken egg6pcs6pieces
gelatin3.5oz100grams
kefir2.2lb1000grams
lemon1pc1piece
lemon peel-
powdered sugar11.25oz320grams
salt0ozgram
sunflower oil10tbsp150milliliters
vanilla pudding - powder1.5oz40grams
vanilla sugar0.5oz12grams
various fruits1.8lb800grams
whipping cream (30-33% fat)1.1cup250milliliters

 

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