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 Cake "Fruit Opera" Recipe
I want to offer you a very light, delicate, truly summer cake or dessert "Fruit Opera". The cakes are soft, airy, and thanks to impregnation juicy and moist. Gluten-free composition. If desired, the biscuit can be replaced with any other. Dessert is moderately sweet. And the combination of strawberries with citrus notes gives just an excellent combination. Despite the layering of this dessert, it is prepared quite easily and simply. I hope you enjoy it!!!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 420 minutes
Servings
Ingredients
Starch sponge:
Orange jelly:
  • 25 gram Sugar
  • 10 gram Gelatin +50 ml water for soaking. Or 5 PCs sheet
  • 400 gram Orange peeled, without peel ~3pcs.medium
Mousse:
Impregnation:
The final layer:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 420 minutes
Servings
Ingredients
Starch sponge:
Orange jelly:
  • 25 gram Sugar
  • 10 gram Gelatin +50 ml water for soaking. Or 5 PCs sheet
  • 400 gram Orange peeled, without peel ~3pcs.medium
Mousse:
Impregnation:
The final layer:
Instructions
  1. Let's bake a biscuit first. We separate the whites from the yolks. Add a pinch of salt to the whites and whisk until a soft foam forms. Then we introduce half of the sugar from the total mass and continue to beat until a thick foam forms.
    Let's bake a biscuit first. We separate the whites from the yolks. Add a pinch of salt to the whites and whisk until a soft foam forms. Then we introduce half of the sugar from the total mass and continue to beat until a thick foam forms.
  2. Add the second half of the sugar to the yolks and whisk until fluffy and light.
    Add the second half of the sugar to the yolks and whisk until fluffy and light.
  3. Then add the zest, corn starch and baking powder to the yolks. Mix everything well. The mass turns out to be quite dense.
    Then add the zest, corn starch and baking powder to the yolks. Mix everything well. The mass turns out to be quite dense.
  4. And then, in small portions, gently begin to introduce proteins. Do not knead for a long time so that the proteins do not lose their splendor. In general, everything is like in a regular biscuit.
    And then, in small portions, gently begin to introduce proteins. Do not knead for a long time so that the proteins do not lose their splendor. In general, everything is like in a regular biscuit.
  5. Pour into a form lined with parchment and bake in a preheated oven. The size of the form is 19*24.
    Pour into a form lined with parchment and bake in a preheated oven. The size of the form is 19*24.
  6. Bake the sponge cake at a temperature of 165 degrees for 16 minutes. Remove and let cool.
    Bake the sponge cake at a temperature of 165 degrees for 16 minutes. Remove and let cool.
  7. Orange jelly. Oranges, peeled and pitted, whisk with a blender in a puree. Soak the gelatin in water.
    Orange jelly. Oranges, peeled and pitted, whisk with a blender in a puree. Soak the gelatin in water.
  8. Add sugar and send everything to the stove, you need to bring it to a boil. When it boils, add the swollen gelatin. Mix everything well.
    Add sugar and send everything to the stove, you need to bring it to a boil. When it boils, add the swollen gelatin. Mix everything well.
  9. And pour it into the mold into which we will assemble the pie. Or just in the shape of the desired diameter. I put it in the freezer before baking the cake.
    And pour it into the mold into which we will assemble the pie. Or just in the shape of the desired diameter. I put it in the freezer before baking the cake.
  10. Mousse. Soak the gelatin in cold water. Add all the sugar to the juice. We send it to the microwave, warm it up so that the sugar is all dissolved. Chop the strawberries with a blender into a puree.
    Mousse. Soak the gelatin in cold water. Add all the sugar to the juice. We send it to the microwave, warm it up so that the sugar is all dissolved. Chop the strawberries with a blender into a puree.
  11. Add the swollen gelatin and strawberry puree to the hot juice. Mix everything well. Postpone. The mass should cool down well. Otherwise, the cream may peel off.
    Add the swollen gelatin and strawberry puree to the hot juice. Mix everything well. Postpone. The mass should cool down well. Otherwise, the cream may peel off.
  12. And in parallel, start whipping COLD cream with COLD cream cheese.
    And in parallel, start whipping COLD cream with COLD cream cheese.
  13. When the cream is whipped, start adding a little strawberry-orange mixture. And the highlight. Continue whisking for a couple more minutes to mix well. Mousse is ready. It will be quite liquid. It's all right. Before the end of the cake assembly, it can be put in the refrigerator.
    When the cream is whipped, start adding a little strawberry-orange mixture. And the highlight. Continue whisking for a couple more minutes to mix well. Mousse is ready. It will be quite liquid. It's all right. Before the end of the cake assembly, it can be put in the refrigerator.
  14. Syrup for impregnation of cakes. Add sugar to the juice and heat it in the microwave. The sugar should dissolve. The syrup is ready.
    Syrup for impregnation of cakes. Add sugar to the juice and heat it in the microwave. The sugar should dissolve. The syrup is ready.
  15. Assembling the cake. I'm cutting the pie into 2 pieces. And trim the edges to fit the shape I'm going to assemble. It's 19*19 now. The form was covered with plastic wrap and increased in height with a plastic stationery folder.
    Assembling the cake. I'm cutting the pie into 2 pieces. And trim the edges to fit the shape I'm going to assemble. It's 19*19 now. The form was covered with plastic wrap and increased in height with a plastic stationery folder.
  16. I spread the first cake, soak it well with syrup and pour half of the mousse. Put it in the freezer or refrigerator so that the top layer grabs slightly.
    I spread the first cake, soak it well with syrup and pour half of the mousse. Put it in the freezer or refrigerator so that the top layer grabs slightly.
  17. Then I spread the second cake, soak the remaining syrup and spread the jelly. Pour the remaining mousse on top. Put it in the freezer for 50 minutes, the top layer should grip well.
    Then I spread the second cake, soak the remaining syrup and spread the jelly. Pour the remaining mousse on top. Put it in the freezer for 50 minutes, the top layer should grip well.
  18. The last layer of jelly. I have such a ready-made jelly. Follow the instructions. Add sugar to the water, stir, and cook until boiling. Cool.
    The last layer of jelly. I have such a ready-made jelly. Follow the instructions. Add sugar to the water, stir, and cook until boiling. Cool.
  19. When the filling has cooled down, take the pie out of the freezer, it is already quite stable. And pour jelly on top. I put it in the fridge or freezer. It should freeze well. I spent the night in the refrigerator. He needs to spend much less time in the freezer.
    When the filling has cooled down, take the pie out of the freezer, it is already quite stable. And pour jelly on top. I put it in the fridge or freezer. It should freeze well. I spent the night in the refrigerator. He needs to spend much less time in the freezer.
  20. Trimming the edges. And decorate as you wish. The pie can be served either whole or cut into portions. It can also be assembled in any available form. I made dessert from the leftovers in a glass. It was also very appetizing and delicious.
    Trimming the edges. And decorate as you wish. The pie can be served either whole or cut into portions. It can also be assembled in any available form. I made dessert from the leftovers in a glass. It was also very appetizing and delicious.
  21. Here is such a beautiful, bright, juicy pie turned out. It's delicious!!! I recommend you try it.
    Here is such a beautiful, bright, juicy pie turned out. It's delicious!!! I recommend you try it.
  22. Here's the cake in the cut.
    Here's the cake in the cut.
  23. I tried very hard to explain everything clearly, I hope you will succeed.
    I tried very hard to explain everything clearly, I hope you will succeed.
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