Layered cake with caramel and fruit

Submitted by enr on 04 Jun 2008
# For the base:
4 eggs
250 g sugar
120 g flour
baking powder 1
1 stewed quinces, pears or peaches (800 g)
# For the cream:
100 g butter
500 g yogurt
100 g of powdered sugar
100 g chopped walnuts
# For the jelly:
200 ml juice compote
15 g gelatin
Half the sugar is caramelized in the pan in which you will bake the cake . It ranked drained and sliced ​​fruit compote. Eggs are broken with the other half of sugar, add flour and baking powder. All stir and pour over the fruit. Bake in a moderate oven. After baking the base, turned into the cake pan and irrigated with 300 ml juice compote. yogurt for cream exuding advance in gauze for 5-6 hours. The butter Beat with sugar until blanching and add yogurt. The resulting cream was divided into two. With one half smeared the base and sprinkle with chopped walnuts. Top put the rest of the cream. Leave in refrigerator to set. This is closely followed by fruit compote. To prepare jelly, gelatin is soaked in advance in a little cold water to dissolve and then was added to the juice from the compost. Gently warmed to melt. Allow to cool and occasionally confused. Once the slightly gelled, pour over fruit ordered. Cake again placed in the refrigerator to set before serving.
Very difficult
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04 Jun 2008
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