Light and fast desserts are held in high esteem at any hostess. And if they also useful, then often become a house specialty and are brought to perfection to please guests. Fruit cake with jelly can become such dish.
The most necessary
To surprise all with the magnificent culinary work, it is necessary to consider carefully the list of necessary ingredients and to work, choosing qualitative. There is a list of products, necessary for cake, which are for certain combined among themselves, but it is possible to replace some points in connection with own flavoring addictions. So, it is necessary:
- 4 eggs;
- 300 g of white sugar (slightly more, to one and a half glasses is possible); - 150 g of a sifted flour (1/2 glasses); - 40 g of potato starch; - 1 h baking powder spoon; - 2 packs of vanilla; - 250 g of yogurt (not sweet and without additives); - 30 g of gelatin usual and a bag transparent for cakes; - 1 orange; - bank of tinned peaches; - 0.5 kg of strawberry, pitted cherries and other favourite berries and fruit.
Preparation process
On the eve of the direct beginning of preparation it is necessary to wet gelatin in water. Next day process should be begun with processing of fruit and berries. Important: to leave several peaches and berries for decoration of cake from above. To send tinned peaches and the strawberry cut on segments to the blender, and then to warm up a little bit, but so that nothing burned. If peaches fresh are used, the skin is recommended to be removed from them, previously having drenched with boiled water. To send the inflated gelatin without excess liquid to the hot turned-out weight. To stir slowly periodically, having put on small fire before gelatin dissolution, and then to put a such stuffing to cool down. A basis of cake is the biscuit. And it needs to be baked at the next stage. For this purpose in deep capacity eggs with sugar are shaken up. Then there flour, starch, salt, baking powder and vanilla go and shaken up. Further add the orange dried peel (it is possible whole, is possible half) which is well crushed to a bowl and properly knead the received weight a spoon. Then the form or a deep baking tray are dimmed baking paper, oiled and powdered with flour or semolina. A half of the test is poured out in the chosen form and put in the oven warmed to 180-200os for 10-15 minutes. One biscuit cake layer turns out. Similarly bake the second of leftover dough. Now it is possible to mix the cooled-down gelatinous stuffing with yogurt and to lay out on the first cake layer, and to cover with the second from above. Now cake goes to a couple of hours to the fridge. And shortly before its pulling, the fruit which remained for ornament are beautifully cut and prepares, according to the instruction on packing, transparent gelatin for confectionery. When cake became impregnated enough, it is possible to lay out from above fruit and berries and to fill in with gelatinous weight. Then to send to the fridge before full hardening again. It is quite good to decorate a ready dessert with mint and whipped cream.