Georgian Cake
Preparation method (cake base): We start by preparing the delicious base of our cake. In a large bowl, we combine the dry ingredients, such as flour, sugar, baking powder, and a pinch of salt. We mix well to ensure that all ingredients are homogeneous. In another container, we prepare the wet ingredients: sparkling water, oil, and vanilla essence. We pour the wet mixture over the dry one and mix with a spatula or a mixer on low speed until we obtain a uniform composition. It is important not to overmix, as it may affect the texture of our cake base.
Once the composition is ready, we carefully pour it into a baking pan lined with parchment paper, measuring 34/40 cm. We preheat the oven to medium temperature, about 180 degrees Celsius, and bake the base for 25-30 minutes. We check if it is baked using the toothpick method; if it comes out clean, the base is ready. After baking, we let the base cool in the pan for 10 minutes, then transfer it to a rack to cool completely. Once cooled, we cut the base into two equal layers.
To prepare the jelly, we follow the instructions on the packet, adding hot water and mixing well to ensure it dissolves completely. After it reaches room temperature, we put it in the fridge to set, then cut it into small cubes.
In the meantime, we take care of the delicious cream. In a large bowl, we whip the cream with sugar until we obtain a firm consistency. In another container, we dissolve the gelatin in 150 ml of warm water, mixing until it becomes liquid. Once it has cooled a bit, we gradually incorporate it into the whipped cream, mixing gently with a spatula. We also add vanilla essence for extra flavor.
Now we are ready to assemble the cake. We place the first layer of the cake base on a platter, soak it with a syrup made from water and sugar or fruit juice, then spread a generous layer of cream. On top of this cream, we distribute the jelly cubes, adding a note of freshness and texture. We carefully place the second layer of the cake base on top and repeat the soaking process.
After we finish assembling, the cake goes into the fridge for a few hours, allowing the cream to set and the flavors to intensify. When we are ready to serve, we cut the cake into portions and decorate it with whipped cream, as desired. This fasting cake is not only an excellent choice during fasting periods but also a delicious dessert that everyone will love. The flavors blend perfectly, and the jelly adds a pleasant contrast of textures, making each slice a true culinary delight.
Ingredients: Base: sugar 200g, flour 500g, ground walnuts 200g, oil 6 tbsp, mineral water (juice) 400 ml, baking powder 2 packets, rum essence. Cream: vegetable whipped cream 600ml, gelatin 2 packets, sugar 100g, jelly 1 packet, vanilla essence. Syrup: sugar 200g, water 200 ml, one lemon. Decoration: vegetable whipped cream 300 ml.
