Fruit cake with jelly
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ingredients
3 pcs egg 5 tbsp fine granulated sugar 5 tbsp semi-coarse flour 2 tbsp water 1 tbsp vegetable oil 2 tbsp Dutch cocoa 1 KL baking powder
Filling:
200 ml whipping cream (33%) 1 packet Smeta-fix Dr.Oetker 250 g lump-free soft curd 1 pk Gelatin and thickener 2 in 1 Strawberry powdered sugar strawberries fresh
Filling:
250 ml whipping cream (33 %) 1 packet Smeta-fix Dr.Oetker 1 packet clear cake jelly 1 teaspoon powdered sugar fruit fresh
For the coating:
strawberry jam
progress
Fresh fruit cake for Sunday afternoon with coffee:))
1.
Corpus: in a bowl, beat egg whites with a pinch of salt to a thick foam, beat in sugar, egg yolks one at a time, water, oil and sifted flour mixed with baking powder and cocoa on the lowest setting. Line a 24 cm diameter cake tin with baking paper or grease and dust with flour. Spread the dough, shake to release the air and bake. Temperature 180°C for 25 minutes or as required. Test for doneness with a toothpick, it must be clean. After a short cooling time, remove the paper and leave to cool.
2.
Filling. Mix the gelatine and the 2-in-1 thickener with three tablespoons of granulated sugar, which dissolve in 100 ml of water that has been brought to the boil, set aside and stir until completely dissolved. / You can buy it at Tesco, where there are also instructions on the packaging / Add the dissolved thickener to the curd mixture and stir gently. You can add icing sugar and strawberry pieces to taste.
3.
Return the cooled cake back into the cake tin lined with cling film, brush with strawberry jam, spread the filling over the cake and place in the fridge to set.
4.
Once set, brush the sides with whipped cream and whipped cream-fix. Place fruit on top of the filling to taste, top with slightly cooled cake jelly prepared according to the instructions on the packet. Once set, garnish with remaining whipped cream. Refrigerate. Enjoy!
