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Print Recipe
Cake "Fruit Opera" Recipe
I want to offer you a very light, delicate, really summer cake or dessert "Fruit Opera". Cakes are soft, airy, and thanks to the impregnation of juicy and moist. The composition without the gluten. At the request of the biscuit can be replaced by any other. Dessert in measure sweet. And the combination of strawberries with citrus notes give just an excellent combination. Despite the layering of this dessert, it is prepared quite easily and simply. Hope you enjoy it!!!
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:
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 make a biscuit first. Separating the whites from the yolks. Add a pinch of salt to the proteins and beat until soft foam. Then introduces half of the sugar from the total mass and continue to beat until thick foam.
    Let's make a biscuit first.
Separating the whites from the yolks. Add a pinch of salt to the proteins and beat until soft foam.
Then introduces half of the sugar from the total mass and continue to beat until thick foam.
  2. To add the yolks of the second half of the sugar and whisk until fluffy and lightly lightened.
    To add the yolks of the second half of the sugar and whisk until fluffy and lightly lightened.
  3. Then to the yolks do make the zest and the cornstarch and baking powder. All mix well. The mass is sufficiently dense.
    Then to the yolks do make the zest and the cornstarch and baking powder. All mix well. The mass is sufficiently 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, all as in the usual 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, all as in the usual biscuit.
  5. Pour into the form of laid parchment and bake in a preheated oven. The size of the forms 19*24.
    Pour into the form of laid parchment and bake in a preheated oven. The size of the forms 19*24.
  6. Baked a biscuit at 165 degrees, 16 minutes. Remove and allow to cool.
    Baked a biscuit at 165 degrees, 16 minutes. Remove and allow to cool.
  7. Orange jelly. Oranges peeled and pitted punch blender in puree. Gelatin is soaked in water.
    Orange jelly.
Oranges peeled and pitted punch blender in puree.
Gelatin is soaked in water.
  8. Add sugar and send everything to the stove, you need to bring to a boil. When it boils, add the swollen gelatin. All mix well.
    Add sugar and send everything to the stove, you need to bring to a boil.
When it boils, add the swollen gelatin. All mix well.
  9. And pour into the form in which we will collect the cake. Or just in the shape of the desired diameter. I put it in the freezer before the cake.
    And pour into the form in which we will collect the cake. Or just in the shape of the desired diameter.
I put it in the freezer before the cake.
  10. Mousse. Gelatin is soaked in cold water. Add all the sugar to the juice. Send in the microwave, warm, to the sugar all dissolved. Strawberries interrupting blender to puree.
    Mousse.
Gelatin is soaked in cold water.
Add all the sugar to the juice. Send in the microwave, warm, to the sugar all dissolved.
Strawberries interrupting blender to puree.
  11. Add the swollen gelatin and strawberry puree to the hot juice. All mix well. Set aside. The mass needs to have a good cool down. Otherwise, the cream may exfoliate.
    Add the swollen gelatin and strawberry puree to the hot juice. All mix well. Set aside. The mass needs to have a good cool down. Otherwise, the cream may exfoliate.
  12. And in parallel, start whipping the COLD cream with COLD cream cheese.
    And in parallel, start whipping the COLD cream with COLD cream cheese.
  13. When the cream is whipped, begin to add a little strawberry-orange mixture. And zest. Continue to beat everything just a couple of minutes to mix well. The mousse is ready. It'll be quite liquid. That's OK. Until the Assembly of the cake, it can be removed in the refrigerator.
    When the cream is whipped, begin to add a little strawberry-orange mixture.
And zest.
Continue to beat everything just a couple of minutes to mix well.
The mousse is ready. It'll be quite liquid. That's OK. Until the Assembly of the cake, it can be removed in the refrigerator.
  14. Syrup for impregnation of cakes. To juice add sugar and warm in the microwave. Sugar should dissolve. The syrup is ready.
    Syrup for impregnation of cakes.
To juice add sugar and warm in the microwave. Sugar should dissolve.
The syrup is ready.
  15. Assembling the cake. I cut the cake into 2 parts. And cut the edges under the form in which I will collect. It's 19*19. The form was covered with cling film and grew the height with a plastic stationery folder.
    Assembling the cake.
I cut the cake into 2 parts. And cut the edges under the form in which I will collect. It's 19*19.
The form was covered with cling film and grew the height with a plastic stationery folder.
  16. I put the first cake, well impregnated with syrup and pour half the mousse. Clean in the freezer or refrigerator to the top layer slightly grabbed.
    I put the first cake, well impregnated with syrup and pour half the mousse. Clean in the freezer or refrigerator to the top layer slightly grabbed.
  17. Then I put the second cake, soak the remaining syrup and put the jelly. Top pour the remaining mousse. Clean in the freezer for 50 minutes, the top layer should be good to grab.
    Then I put the second cake, soak the remaining syrup and put the jelly. Top pour the remaining mousse.
Clean in the freezer for 50 minutes, the top layer should be good to grab.
  18. The final jelly layer. I have here is such ready jellies. Follow the instructions. In the water add sugar, mix, cook to a boil. Cool.
    The final jelly layer.
I have here is such ready jellies. Follow the instructions. In the water add sugar, mix, cook to a boil. Cool.
  19. When filling podostyla, take out the cake from the freezer, it is already quite stable. And pour the jelly on top. I put it in the fridge or freezer. It should freeze well. I spent the night in the fridge. He needs a lot less time in the freezer.
    When filling podostyla, take out the cake from the freezer, it is already quite stable. And pour the jelly on top. I put it in the fridge or freezer. It should freeze well. I spent the night in the fridge. He needs a lot less time in the freezer.
  20. Cutting the edges. And decorate at will. Cake can be served as a whole, or cut into portions. Also it can be assembled in any available form. I made dessert out of leftovers in a glass. It was also very appetizing and delicious.
    Cutting the edges. And decorate at will.
Cake can be served as a whole, or cut into portions.
Also it can be assembled in any available form.
I made dessert out of leftovers in a glass. It was also very appetizing and delicious.
  21. Here is such a beautiful, bright, juicy cake turned out. It's delicious!!! I recommend you try it.
    Here is such a beautiful, bright, juicy cake turned out.
It's delicious!!!
I recommend you try it.
  22. Here's a cake in the cut.
    Here's a 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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