Fruit jelly cake with vanilla cream

Fruit Jelly and Vanilla Cream Cake - An Explosion of Flavors and Textures

If you are looking for a dessert that impresses not only with its taste but also with its appearance, this fruit jelly and vanilla cream cake is the perfect choice. The refinement of the fruit jelly, combined with the delicacy of the vanilla cream, creates a medley of flavors that will transform any occasion into a celebration. Moreover, it is a versatile dessert, suitable for any season, thanks to the frozen fruits that you can easily adapt.

Preparation time: 1 hour
Baking time: 40 minutes
Cooling time: 2-3 hours
Total: Approximately 4 hours
Number of servings: 6 large servings

Ingredients:

*For the 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

*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, sour cherries)
- 70 ml water
- 150 g sugar
- 1 teaspoon cornstarch
- 8 g gelatin
- 30 ml water

*For Soaking:*
- Syrup from canned pineapple

*For Decoration:*
- White chocolate (grated)
- Fresh fruits (optional)

The History of Fruit Jelly and Vanilla Cream Cake

This cake combines various culinary traditions, from rich nut bases to delicate creams and fruit jellies. The use of berries in desserts has become popular due to their versatility, and the combination of vanilla with fruit is an undeniable classic. In many cultures, fruit jelly desserts have been served on special occasions, due to their attractive appearance and intense flavor.

Step-by-Step Preparation

Step 1: Preparing the Fruit Jelly

1. Ingredients: In a saucepan, combine the sugar, frozen fruits, and 70 ml of water. These will form the base of your delicious jelly.
2. Boiling: Place the saucepan over low heat and let it simmer. Make sure to skim the mixture when necessary, to achieve a smooth texture.
3. Straining: When the mixture becomes liquid, remove the saucepan from heat and strain the composition through a fine sieve to remove the seeds.
4. Thickening: Return the mixture to the saucepan and add the cornstarch dissolved in water. Stir continuously until the mixture starts to thicken.
5. Gelatin: Hydrate the gelatin in 30 ml of water and let it swell slightly. Then, dissolve the gelatin in the microwave and add it to the fruit jelly. Mix well.
6. Cooling: Line a 24x24 cm tray with plastic wrap and pour the jelly into it. Place the tray in the freezer for 1 hour.

Step 2: Preparing the Base

1. Mixing Ingredients: In a bowl, mix the 2 eggs to increase their volume. In another bowl, combine the flour, ground nuts, and powdered sugar. Mix well.
2. Combining: Add the egg mixture over the dry ingredients and homogenize with a whisk.
3. Egg White Foam: Beat the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar and continue mixing until you obtain a dense foam.
4. Incorporating: Add the egg white foam to the egg, flour, and nut mixture, gently folding from the bottom up to maintain aeration. Finally, incorporate the melted and cooled butter.
5. Baking: Line the 24x24 cm tray with baking paper or grease it with butter and dust with flour. Pour half of the mixture and bake in a preheated oven at 180 degrees Celsius for 15-20 minutes, until lightly golden on the edges. Repeat with the other half of the mixture.

Step 3: Preparing the Vanilla Cream with Mascarpone

1. Heating the Milk: In a saucepan, heat the milk together with 1 tablespoon of vanilla extract.
2. Mixing Egg Yolks: In a bowl, mix the egg yolks with the sugar and cornstarch until creamy.
3. Combining: Pour the hot milk over the egg yolk mixture and mix well to avoid lumps. Place the mixture over low heat and stir continuously until it thickens.
4. Cooling: Transfer the cream to a bowl and cover the surface with plastic wrap to prevent a crust from forming. Let it cool completely.
5. Whipping the Cream: Whip the heavy cream until firm and carefully incorporate it into the vanilla cream. Add the mascarpone and mix gently until it becomes a smooth cream.

Step 4: Assembling the Cake

1. Preparing the Tray: In the tray where you baked the layers, place plastic wrap.
2. Base Layer: Place the first layer of base, lightly soak it with the syrup from the canned fruit. Add 3-4 tablespoons of vanilla cream and level it.
3. Adding the Jelly: Remove the jelly from the freezer, cut it into suitable shapes, and place it over the cream. Add the remaining cream and level well.
4. Finalizing: Lightly soak the second layer of base and cover the cake. Cover with plastic wrap and leave in the fridge for 2-3 hours.

Step 5: Serving

After the cake has cooled, you can decorate it with grated white chocolate and fresh fruits for an attractive appearance. Cut the cake into portions and enjoy the fantastic combination of textures and flavors!

Practical Tips:

- Choosing Fruits: You can use any combination of frozen fruits for the jelly. Raspberries, strawberries, and sour cherries provide a perfect balance between sweet and sour.
- Gelatin: Make sure the gelatin is well hydrated and dissolved to achieve a smooth jelly texture.
- Proper Cooling: Allowing the cream to cool completely before mixing it with the whipped cream will prevent lumps from forming.
- Vegan Option: You can replace milk and cream with plant-based alternatives, and eggs with flaxseed or chia seeds for a delicious vegan cake.

Frequently Asked Questions:

1. Can I use fresh fruits instead of frozen?
Yes, but fresh fruits may require a longer cooking time to release their juice.

2. What can I do if I don't have gelatin?
You can use agar-agar as a vegan alternative, following the usage instructions on the package.

3. How can I store the cake?
The cake keeps well in the fridge, covered, for 3-4 days.

This fruit jelly and vanilla cream cake is not only a delight for the taste buds but also a true visual pleasure. Try making it for a special occasion or simply to treat yourself. Each bite will take you on an unforgettable journey of flavors and aromas!

 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 cornstarch 100 g sugar 100 ml whipping cream 250 g mascarpone 1 tablespoon vanilla extract FRUIT JELLY: 400 g mixed frozen fruits (raspberries, strawberries, sour cherries) 70 ml water 150 g sugar 1 teaspoon cornstarch 8 g gelatin 30 ml water FOR SOAKING: syrup from pineapple compote DECORATION: white chocolate + fruits