Tender Cherry Jelly Cake
Baking and Desserts • European
Description
Tender Cherry Jelly Cake
Ingredients
- Chicken Egg 3 pieces
- Sugar 5 oz
- Wheat Flour 5 oz
- Potato protein 5 oz
- 10% cream 25 fl oz
- Vanilla salt a pinch
- Powdered Sugar 3 tablespoons
- Unsweetened cherry juice 20 fl oz
- Gelatin 0 oz
- Cognac 2 tablespoons
- Water 3 tablespoons
- Honey 1 teaspoon
- Meyer Lemon Juice 0 fl oz
Step-by-Step Guide
Step 1
I baked a classic sponge cake. I mixed cognac, water, honey, and lemon juice and soaked the sponge with it. I placed a frame around the soaked sponge with a small gap. I transferred the cream into a piping bag and squeezed it along the sides of the cake, filling the space between the frame and the sponge. I used the remaining cream on top (using 500 g of cream and 5 g of gelatin). I chilled it.
Step 2
I warmed the cherry juice and added the soaked gelatin to it. I heated it until the gelatin dissolved. I wrapped the bottom of the cake frame in foil. I poured the cooled juice and chilled it. I removed the frame.
Step 3
I placed the jelly on top of the chilled cake. I sent the cake to the refrigerator. In the meantime, I whipped another 500 g of cream.
Step 4
I spread the cream on the cake and leveled it. I chilled it. Using a hot knife, I removed the frame. I left it until morning.
Step 5
In the morning, I sprayed the cold cake with velour spray. Decorate as desired — I used cream and sprinkles.
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