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Print Recipe
Cake "Jelly Cherry" Recipe
Incredibly delicious, light, spicy cake.
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Cream:
Jelly:
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Cream:
Jelly:
Instructions
  1. Making a biscuit: Beat 6 eggs with 250 g of sugar in a fluffy mass. (mass must will increase in volume of in 3-4 times )
    Making a biscuit:
Beat 6 eggs with 250 g of sugar in a fluffy mass. (mass must will increase in volume of in 3-4 times )
  2. In the flour, add the turmeric and sift to the beaten eggs.
    In the flour, add the turmeric and sift to the beaten eggs.
  3. Gently mix the mass from top to bottom and add the lemon zest. We try to do everything quickly so that the mass does not fall off. Transfer the dough to a greased baking dish. Put in a preheated oven to 180 gr., for 20-30 minutes depending on the oven, check the readiness with a toothpick.
    Gently mix the mass from top to bottom and add the lemon zest.
We try to do everything quickly so that the mass does not fall off. Transfer the dough to a greased baking dish.
Put in a preheated oven to 180 gr., for 20-30 minutes depending on the oven, check the readiness with a toothpick.
  4. The finished biscuit is taken out of the mold and cooled.
    The finished biscuit is taken out of the mold and cooled.
  5. Sponge cake cut into three cake.
    Sponge cake cut into three cake.
  6. Prepare the custard. In a saucepan with a thick bottom, mix the starch, sugar, eggs, add milk and put on a slow fire, stirring constantly to avoid the formation of lumps. As soon as the custard thickens and begins to boil, remove from the stove. In hot custard add soft butter and lemon juice stir until dissolved. Cover the custard with cling film "in contact" and leave the custard to cool at room temperature.
    Prepare the custard. In a saucepan with a thick bottom, mix the starch, sugar, eggs, add milk and put on a slow fire, stirring constantly to avoid the formation of lumps. As soon as the custard thickens and begins to boil, remove from the stove. In hot custard add soft butter and lemon juice stir until dissolved. Cover the custard with cling film "in contact" and leave the custard to cool at room temperature.
  7. Preparing jelly. In cherry juice dissolve the gelatin and put on a small fire to dissolve the gelatin (but do not boil!), then add the berries and remove to stabilize in the refrigerator.
    Preparing jelly. In cherry juice dissolve the gelatin and put on a small fire to dissolve the gelatin (but do not boil!), then add the berries and remove to stabilize in the refrigerator.
  8. Form the cake. 1 layer sponge cake. 2 layer half of the custard.
    Form the cake.
1 layer sponge cake. 2 layer half of the custard.
  9. 3 layer-biscuit. 4 layer-cherry jelly.
    3 layer-biscuit. 4 layer-cherry jelly.
  10. 5 layer-biscuit. 6 the layer of remaining custard. Sprinkle with biscuit crumbs and put in the refrigerator for 1-2 hours.
    5 layer-biscuit. 6 the layer of remaining custard.
Sprinkle with biscuit crumbs and put in the refrigerator for 1-2 hours.
  11. Take the cake out of the refrigerator, carefully remove the forming ring, decorate as desired and serve.
    Take the cake out of the refrigerator, carefully remove the forming ring, decorate as desired and serve.
  12. Enjoy a delicious and fragrant cake.
    Enjoy a delicious and fragrant cake.

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