Cake with Berry Jelly and Lemon Cream
Baking and Desserts • European
Description
Cake with Berry Jelly and Lemon Cream
Ingredients
- Butter 5 oz
- Granulated sugar 10 oz
- Large eggs 2 pieces
- Potato protein 5 oz
- Baking Powder 1 teaspoon
- Gelatin 0 oz
- Lemon 1 piece
- 33% Cream 5 fl oz
- Low-fat lactose-free milk 20 oz
- Vanilla salt 0 oz
- Unsweetened cherry juice 10 fl oz
- Wheat Flour 5 oz
- Frozen black currant puree 15 oz
Step-by-Step Guide
Step 1
Preheat the oven to 345°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.
Step 5
Pour the berry jelly over the cream and chill in the refrigerator. Decorate the cake with berries and mint leaves.
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