Cakes often decorate with fresh fruit or berries which give to the cake layers impregnated with cream, a beautiful and original form. That fruit kept the initial brightness and freshness, gelatinize them colourless jelly which easily is preparing and doesn't demand special culinary skills.
Jellification process
Jellification of fruit or berries requires 1 packs of gelatin, 1 teaspoon of lemon juice, 1 tablespoon of sugar and 0.5 glasses of boiled water. Gelatin needs to be filled in with water, to wait for its swelling and then to put it on slow fire. The inflated gelatin has to heat up at constant stirring to the full dissolution. Then lemon juice and sugar are added to it then jellies cool a little, watching that it didn't stiffen. Gelatin can't be brought to the boil at all, otherwise it will turn into komkovaty sticky weight.
After cooling of jelly it is necessary to take a brush and to accurately cover fruit/berry on cake from all directions. If desired it is possible to zazhelirovat completely a cake surface, its watering directly from a pan with jelly – especially if the fruit component covers all surface of cake. Ready cake is located in the fridge before full hardening of jelly. Also jelly can be not colourless – for giving of different flowers to it can use the special food colors or multi-colored fruit juices added to gelatin at a cooking stage.
Jellification secrets
Before jellification the skilled hostesses recommend to apply a thin layer of light apple jam on a surface of a cake layer or cake and to surround cake with a foil which edges will rise over its edges. Then, slightly without reaching the level of edges of a foil, the top cake layer is decorated with a large number of fruit/berries and filled in with freshly cooked jelly to the top. Thus, after hardening on cake one more fruit gelatinized layer which can be decorated beautifully on perimeter with whipped cream will turn out. It is necessary to decorate the gelatinized fruit with cream very accurately as it will slide on a jelly surface. Also when using foreign dyes it is necessary to watch that jelly didn't gain too saturated color – otherwise, it will be almost opaque and fruit won't be visible. It is the best of all to give preference to light and slightly yellowish shades of jelly. Besides, it is necessary to remember that the svezhesvarenny concentrated gelatin can't be mixed with cold substances, otherwise it will turn into the stiffened sopleobrazny weight. At addition in jelly of cream or yogurt it is necessary to implicate gradually their small amount in a little cooled, wrung out and mixed with the minimum portion of water, gelatin.