Baking

Jelly patch

Jelly patch – a flatbread with delicious jelly layers based on proteins and a delicate biscuit. The dish is incredibly simple, tasty and colorful. The cake is incredibly tender and light, moderately sweet.

Proteins in the recipe can be replaced with cream, you can change the colors of the jelly. The recipe leaves room for imagination.

Jelly cake – ingredients

  • For bіskvіtu:
  • Eggs – 3 pieces.
  • Sugar – ½ cup.
  • Flour – ¼ cup.
  • Starch – 1 tbsp.
  • Oil – 1 tbsp.
  • A pinch of salt.
  • For jelly layers:
  • Squirrels – 9 pieces.
  • Strawberry jelly – 1 package.
  • Jelly kiwi (gooseberry) – 1 package.
  • Peach jelly – 1 package.
  • Lemon jelly – 2 packages.

An interesting video on the topic – How to make chocolate sprinkles:

Jelly cake – a cooking recipe

Sponge cake

All the ingredients for the biscuit should be at room temperature.

Separate the whites from the yolks, beat together with salt to a stable mass. Add sugar one spoon at a time, beating well each time. Beat at the highest speed of the mixer until the sugar is completely dissolved. Add yolks one by one, beat at the lowest speed of the mixer.

Mix flour with starch, sift to egg mass. Carefully knead with a spatula. Finally, add the oil, mix again carefully.

We cover the form (24×24) with parchment, transfer the dough, level it. Bake at a temperature of 180 degrees for 20-25 minutes, until a “dry match”. We are cooling.

Jelly layers

Dissolve kiwi jelly, strawberry and peach in 250 ml of hot water (each). Leave to cool.

Dissolve lemon jelly in 500 ml of water, cool.

Beat 3 egg whites until stiff foam. Pour in the cooled strawberry jelly in a slow stream, beat at medium speed of the mixer, pour the resulting mixture onto the biscuit, send it to the refrigerator until it thickens completely.

Beat the next three egg whites, add peach jelly in the same way, beat, pour over the thickened strawberry layer. We put it in the refrigerator until it hardens.

Finally, beat the rest of the proteins with the kiwi jelly, put it in a mold, put it in the refrigerator.

At the same time, we send the lemon jelly to the refrigerator, leave it until it thickens slightly (it still drips from the spoon, but no longer water).

Pour the thickened jelly on top of the cake, put it in the refrigerator for several hours.

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