Fruit Jelly Cake
Baking and Desserts | Author's cuisine
⏳ Time
5 hours
🥕 Ingredients
8
🍽️ Servings
5
Description
Fruit Jelly Cake
Ingredients
- Sugar - 14.1 oz
- Farm fresh eggs - 3 pieces
- Wheat Flour - 4.2 oz
- Sour Cream - 2 lbs
- Fruit Jelly - 1.8 oz
- Gelatin - 4 teaspoons
- Vanillin - 3 teaspoons
- Activated Baking Soda - a pinch
Step by Step guide
Step 1
Prepare the filling (while the jelly is setting, we will work on the cake). In a pot with 240 ml of warm water, pour in the jelly (all 50 grams; usually lemon flavor, but feel free to experiment), and stir thoroughly. Add the gelatin and stir again (you can use a mixer carefully). If it sets too quickly, you can stir it over heat. Place the pot, slightly cooled, in the refrigerator for about 20 minutes to let it swell.
Step 2
In another pot, pour in all the sour cream and add 400 g of sugar — mix well.
Step 3
Make the cake base. Whisk the eggs, add 400 g of sugar, vanillin, baking soda (activated with vinegar), and 120 g of flour. Mix until smooth.
Step 4
Pour the batter onto a baking sheet (you can use a pan, but it's better if the cake is not thick). Bake for about 20–30 minutes (depending on thickness). Remove the cake and cut it into squares of 2–3 cm (if using a pan, you can cut it across).
Step 5
Take the jelly out of the refrigerator. Heat it to achieve a smooth consistency. Mix it with the sour cream and stir thoroughly.
Step 6
Take a mold, preferably wide — it will set faster. Pour in 1/3 of the filling, evenly sprinkle the cake pieces, pour in the remaining filling, and place it in the refrigerator for 4 hours.
Step 7
Remove the mold, turn it onto a platter, and enjoy.
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