Incredibly beautiful cake, from which it is simply impossible to look away! This cake will definitely be remembered by everyone! Now cakes with aquarium effect are at the peak of popularity.
I want to show you how to make such a fruit jelly cake at home. It is insanely bright and beautiful, and also very tasty.
In it, a delicate moist biscuit is perfectly combined with an airy creamy curd cream, and fruits add juiciness and a tropical taste. Both adults and children will like this cake! Well, and the appearance of this cake will not leave anyone indifferent, and I just want to consider it from all sides.
Making this fruit cake isn't easy, but it's worth it! It is very important to observe all proportions and nuances, and then you will definitely succeed.
By the way, the fruits in the recipe can be changed according to your taste and season.
Be sure to prepare such a cake for the next holiday!
Ingredients:
Biscuit
- eggs - 4 pcs.
- sugar - 80 g (4 tbsp. l.)
- flour - 110 g (4 tbsp. l. with a slide)
- vanilla sugar - 10 g
- salt - a pinch
Cream
- cream 33% - 400 g
- cottage cheese - 300 g
- sugar - 200 g
- water - 100 ml
- gelatin - 15 g
- vanilla sugar - 10 g
Filling
- canned peaches - 1 can
- fresh strawberries - 100 g
Decoration
- Strawberry
- pitahaya
- kumquats
- grapes
- lime
- physalis
- cocktail cherry
- mint
Jelly
- water - 800 ml
- sugar - 150 g
- gelatin - 40 g
- lemon juice - 3 tbsp. l.
Step by step recipe
Cooking a biscuit
1. Carefully divide 4 eggs into yolk and white.
2. Add a pinch of salt to the proteins and begin to beat. When foam appears, gradually add 80 g of sugar. It is best to use room temperature eggs for the biscuit.
Add 2 g of vanilla or 10 g of vanilla sugar to this. Beat the whites with sugar until a strong, stable foam.
3. Into the whipped whites, add the yolks one at a time, without stopping whipping. Beat until smooth.
4. Pour 110 g of flour into this mixture, be sure to sift it through a sieve. Pour flour in 2-3 approaches. Stir with a spatula with gentle movements so that the dough does not settle.
5. Transfer the finished dough into a mold, the bottom of which is covered with parchment paper. The diameter of my mold is 18 cm.
6. We put everything in the oven preheated to 180 degrees. We bake for about 30 minutes.
7. Let the finished biscuit cool completely. It is advisable to let the biscuit infuse overnight or even a day, then it will cut better and not crumble so much.
Remove the cooled biscuit from the mold.
8. Cut the biscuit into 3 identical cakes.
9. Cut off the top crust of the biscuit. If the biscuit turned out to be with a slice, then it also needs to be cut off.
Cooking cream
10. Pour 15 g of gelatin into a bowl and pour 100 ml of water. Mix everything and leave the gelatin to swell.
11. Pour 300 g of cottage cheese into the grinder. I used cottage cheese with a fat content of 5%. Pour 2-3 tbsp to it. sugar, from 200 g of sugar that is needed for the cream.
12. Add 1 tbsp. vanilla extract or 10 g of vanilla sugar. And pour about 3-4 tablespoons of cream from 400 ml of cream. Beat until smooth curd mass.
13. Pour the remaining cream into a bowl. Cream must be cold and at least 30% fat. Begin to beat at first at a low speed and gradually increase the mixer speed to maximum.
Pour the remaining sugar into the cream while whipping in small portions. The cream should thicken and expand.
14. Add the chopped curd mass to the whipped cream. We mix everything.
15. The gelatin is already swollen. We dissolve it in the microwave in pulses of 10 seconds. Stirring each time. We heat the gelatin to about 50 degrees. Also, the swollen gelatin can be dissolved on the smallest heat while constantly stirring.
16. Add 2 tbsp to gelatin. l. cream and mix until smooth.
17. Pour the resulting gelatin mixture into the cream, stirring constantly.
18. For convenience, put the cream in a culinary bag.
We fold the cake
19. Cut 4-5 halves of canned peaches into slices. Peach juice is also useful for soaking the biscuit.
We also cut about 5 strawberries into slices.
20. We take a biscuit and set the size of the culinary ring so that there is a gap of about 1 cm between the biscuit and the ring on all sides.
We remove the biscuit, and cover the culinary ring with cling film.
21. Turn the ring over with the film down and put the first biscuit cake in the middle. We put an acetate film on the sides. There should be a small distance between the cake and the film.
Soak the sponge cake with the syrup left over from canned peaches.
22. Fill in the groove between the biscuit and the ring and apply the cream to the cake. Smooth out the cream with a spoon.
23. Put pieces of peaches on top of the cream. Apply and smooth the cream again. If the cream thickens during the assembly process, then it can be melted a little in the microwave or in a water bath.
24. Place the second biscuit cake. We also soak it abundantly with peach syrup. This syrup can be substituted for sugar syrup. Apply the cream on the biscuit and on the sides.
25. Put the prepared strawberry plates on the cream. Apply the cream again.
26. Cover with the third cake. We also soak the cake with syrup. Apply the cream on top and carefully align it. Put the cake in the refrigerator to freeze for at least 4 hours. My cake stood the night.
27. The cake is frozen. Remove the ring from it and remove the acetate film.
Decorating the cake
28. Let's prepare all the fruits.
Cut the strawberries in halves.
Cut the kumquat in halves.
29. Cut the grapes in half and remove the seeds, if any. I use green small and large grapes as well as pink grapes.
30. We also cut some of the physalis berries into halves, and leave some whole.
Cut the pitahaya in half. Cut out the halves of the balls from it.
Cut off 2-3 circles from lime and cut them into 4 parts.
31. Glue the prepared fruits onto the ready-made, already frozen cake. Please note that you do not need to remove the cling film from under the cake. Place the fruits so that they cover the entire side of the cake.
In order to prevent the fruits from sliding on the cake, I smeared them quite a bit with cream cheese. I also used a red cocktail cherry and a peeled mandarin cut across into slices to decorate the cake.
32. When the sides of the cake are decorated, start decorating the top of the cake. We spread the same fruits on it. Whole fruit can also be used for the top of the cake. To give the cake a brighter and fresher look, I decorated it with fresh mint leaves.
33. We wrap the cake with acetate foil, pressing the fruit. Fix the end of the film with tape. Put it in the refrigerator to cool down.
Cooking transparent jelly
34. Pour 40 g of gelatin into a bowl and pour 200 ml of water. Mix everything and leave the gelatin to swell.
35. Squeeze the juice from one half of the lemon. Filter this juice through a sieve. We need 3-4 tablespoons. lemon juice.
36. Pour 800 ml of water into a bowl, add 150 g of sugar and pour in lemon juice. We mix everything until the sugar is completely dissolved.
37. The gelatin is already swollen. We dissolve it in the microwave in pulses of 10 seconds. Stir after each time. Pour the dissolved gelatin into the prepared syrup. We mix everything.
38. We take out the cake and remove the acetate film.
We put on the culinary ring. We put a high acetate film between the ring and the cake. We squeeze the ring almost to the very fruit, leaving a small gap.
39. Lift the cling film up and press it against the ring. From the bottom of the ring, glue the film in a circle with tape.
40. Gently pour the prepared jelly between the cake and the ring. We try to pour only along the wall of the mold, so as not to touch the fruits, as they can come off the cake. First, pour a very small layer of jelly on the bottom. It should protrude beyond the walls of the culinary ring. Put it in the refrigerator to freeze.
41. After half an hour we take out the cake. Now nothing will pour out anywhere. Gently pour the rest of the jelly along the wall.
When the jelly is equal to the cake, we begin to pour the jelly onto the fruits that are on top of the cake. The jelly will freeze on them and these fruits will not weather. Do not completely fill the cake on top, leave a small pile of fruit.
Set the cake to freeze in the refrigerator for at least 3-4 hours.
42. The cake is frozen.
We turn away the cling film. Remove the ring. We move the cake to the dish. Carefully remove the acetate film.
The cake is ready.
The cake with fruits and transparent jelly turned out to be very beautiful and unusual. On the table, such a cake will definitely make a splash and leave a pleasant impression on all guests. In the middle, the cake is also very tasty and tender. Soft biscuit and delicate creamy cream with fruits will appeal to everyone, both adults and children. For the preparation of such a cake, you can use other fruits at your discretion.
Video recipe
The recipe is taken from my culinary site. gotovimop.com