Cake with Berry Jelly and Lemon Cream

Baking and Desserts | European cuisine

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

Cake with Berry Jelly and Lemon Cream

Ingredients

Butter - 4.4 oz
Granulated sugar - 8.8 oz
Large eggs - 2 pieces
Potato protein - 4.8 oz
Baking Powder - 1 teaspoon
Gelatin - 0.4 oz
Lemon - 1 piece
33% Cream - 7 fl oz
Low-fat lactose-free milk - 17.6 oz
Vanilla salt - 0.4 oz
Unsweetened cherry juice - 8 fl oz
Wheat Flour - 7.1 oz
Frozen black currant puree - 15.9 oz

Step by Step guide

Step 1

Preheat the oven to 347°F. Beat the butter, then add 100 grams of granulated sugar. Add the eggs one at a time. Mix the flour, 75 grams of starch, and baking powder, sift over the mixture, and knead well. Transfer the dough to a mold (26 cm in diameter), smooth it out, and bake for 30 minutes. Let it cool.

Step 2

Soak the gelatin. Grate the lemon zest and squeeze the juice. Mix the juice and zest with the cottage cheese and 100 grams of granulated sugar. Add the gelatin to the cottage cheese mixture and refrigerate for 30 minutes. Whip the cream with the vanilla sugar and fold it into the cream.

Step 3

Place the cake layer on a plate and put it in a cake ring. Spread the cake with lemon cream and refrigerate for 3 hours.

Step 4

To prepare the top layer, mix 60 grams of starch with 6 tablespoons of cherry juice. Bring the remaining juice to a boil with half of the berries, add the starch, boil, and sweeten to taste. Add the remaining berries and let it cool.