Fruit jelly cake with vanilla cream
Fruit jelly and vanilla cream cake is a perfect choice for any occasion, whether it's a celebration, a special event, or simply a family afternoon. This delicate cake combines the tangy flavor of fruit jelly with the smooth vanilla cream, creating an unforgettable culinary experience. In this step-by-step guide, I will share all the necessary details to achieve a perfect result, along with useful tips and personal tricks.
Preparation time: 30 minutes
Baking time: 35-40 minutes
Chilling time: 2-3 hours
Total time: 3 hours and 5 minutes
Number of servings: 6
Necessary ingredients:
*For the cake base:*
- 2 eggs
- 100 g ground nuts
- 100 g powdered sugar
- 25 g flour
- 2 egg whites
- 50 g granulated sugar
- 25 g melted butter
*For the vanilla cream with mascarpone:*
- 250 ml milk
- 2 egg yolks
- 40 g cornstarch
- 100 g sugar
- 100 ml heavy cream
- 250 g mascarpone
- 1 tablespoon vanilla extract
*For the fruit jelly:*
- 400 g mixed frozen fruits (raspberries, strawberries, cherries)
- 70 ml mineral water
- 150 g sugar
- 1 teaspoon cornstarch
- 8 g gelatin
- 30 ml water
*For soaking:*
- Syrup from pineapple compote
*For decoration:*
- White chocolate and fresh fruits
A brief history:
Fruit jelly and vanilla cream are classic elements in desserts around the world. Their combination has been appreciated for generations, and this cake pays homage to these traditions, bringing a touch of modernity and refinement. It is a versatile recipe that can be adapted according to the season and preferences.
Step by step for a perfect result:
1. Preparing the fruit jelly:
The first step is to take care of the fruit jelly, which will bring a fresh and tangy note to our cake. In a small saucepan, add 150 g of sugar, the mixed frozen fruits, and 70 ml of water. Simmer over low heat, stirring constantly and skimming the mixture when necessary. When the mixture becomes liquid and slightly thicker, remove the saucepan from the heat.
Strain the mixture through a fine sieve to remove the seeds and obtain a smooth texture. In the saucepan, dissolve 1 teaspoon of cornstarch in 1-2 tablespoons of water and add it to the fruit jelly. Mix well until the mixture begins to thicken.
Hydrate the gelatin in 30 ml of water and let it swell for a few minutes. Then, dissolve the gelatin in the microwave and pour it over the fruit jelly. This step is essential for achieving a firm texture. Line a 24x24 cm tray with cling film and pour in the fruit jelly. Place the tray in the freezer for 1 hour to set.
2. Preparing the cake base:
In a bowl, lightly beat the 2 eggs with a mixer. In another bowl, combine the flour, ground nuts, and powdered sugar. Mix well with a spoon. Add the egg mixture to the dry ingredients and combine with a whisk.
Separately, beat the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar, continuing to mix until you achieve a dense and glossy meringue. Gently fold the meringue into the egg mixture using a spatula, mixing from the bottom up to avoid losing air. Finally, add the melted and cooled butter.
Line the 24x24 cm tray with parchment paper or grease it with butter and dust with flour. Pour half of the mixture into the tray and bake in a preheated oven at 180°C for 15-20 minutes, until the edges are lightly browned. Repeat with the remaining mixture. Let the layers cool completely.
3. Preparing the vanilla cream with mascarpone:
In a saucepan, heat the milk together with 1 tablespoon of vanilla extract over low heat. In a bowl, beat the egg yolks with the sugar and cornstarch. Pour the hot milk over the egg yolk mixture and mix well. Return the mixture to low heat, stirring continuously until thickened. When ready, cover the cream with plastic wrap to prevent a skin from forming and let it cool completely.
In a separate bowl, whip the heavy cream until firm. Carefully fold the whipped cream into the vanilla cream, mixing gently from the bottom up. Add the mascarpone and mix lightly until you obtain a smooth and homogeneous cream.
4. Assembling the cake:
Line the tray in which you baked the layers with cling film. Place the first layer of cake and lightly soak it with pineapple compote syrup. Add 3-4 tablespoons of vanilla cream and level it evenly. Remove the fruit jelly from the freezer and place it over the cream. Add the remaining cream and level again.
Lightly soak the second layer of cake and place it on top. Cover the cake with cling film and refrigerate for 2-3 hours, to set and combine the flavors.
5. Decorating:
For an appealing look, melt the white chocolate and pour it over the cake. Decorate with fresh fruits for a splash of color and flavor.
Practical tips:
- Use seasonal fruits for the jelly to add a personal touch.
- For a more intense flavor, add a few drops of lemon juice to the jelly.
- Make sure all ingredients are at room temperature to achieve a perfect cream.
Calories and nutritional benefits:
This cake has approximately 300 calories per serving, but it is rich in nutrients due to the fruits and nuts. Nuts provide healthy fatty acids, while fruits bring essential vitamins and antioxidants.
Frequently asked questions:
- Can I use other fruits for the jelly? Yes, the option is very flexible. You can use fresh fruits or other frozen combinations.
- How can I store the cake? It is best to keep it in the refrigerator, covered, for 3-4 days.
- Can the cake be frozen? Yes, but it is recommended to freeze it without decoration to preserve its texture and flavor.
Recipes or drinks that can be combined:
This cake pairs perfectly with a cup of green tea or a glass of sweet wine. It can also be served alongside vanilla ice cream for a more decadent dessert.
This fruit jelly and vanilla cream cake is not just a dessert, but a culinary experience that will surely impress family and friends. Try it and let yourself be carried away by its refined flavors!
Ingredients: Base: 2 eggs, 100 g ground walnuts, 100 g powdered sugar, 25 g flour, 2 egg whites, 50 g granulated sugar, 25 g melted butter. VANILLA CREAM WITH MASCARPONE: 250 ml milk, 2 egg yolks, 40 g starch, 100 g sugar, 100 ml whipping cream, 250 g mascarpone, 1 tablespoon vanilla essence. FRUIT JELLY: 400 g mixed frozen fruits (raspberries, strawberries, sour cherries), 70 ml sparkling water, 150 g sugar, 1 teaspoon starch, 8 g gelatin, 30 ml water. FOR SOAKING: syrup from canned pineapple. DECORATION: white chocolate + fruits.
