Light jelly layered cake

Submitted by enr on 27 Jan 2009
6 eggs
175 g sugar
1 tsp grated lemon peel
150 g flour
1 tsp baking powder
90 g butter
# For orange cream:
250 ml orange juice
250 g cream
100 g sugar
juice of 1 lemon
20 g gelatin
# To decorate:
250 ml white wine
250 ml light grape juice
100 g sugar
20 g gelatin
lemon or mint extract
green paint confectionery
250 g cream
40 g of powdered sugar
1 vanilla
Light jelly layered cake
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Eggs mix to foam. Add sugar and lemon rind and stirring was continued until the sugar was melted. Sift the flour with the baking powder and add gradually to the egg mixture. Finally add the melted and slightly cooled butter. The dough is poured in a buttered paper coated with a baking dish with a diameter of 28 cm. Bake 30 minutes in preheated oven at 180 S. baked base is removed from the mold and released from the paper and allow to cool. Then cut horizontally into two parts. The gelatin is soaked in a little cold water, then dissolved in a water bath. Orange juice and lemon juice are mixed and they dissolve the sugar.Add poizstinaliyat gelatin. Once the mixture begins to thicken are, add shattered thick foam cream. Mix everything well. The first base is put back in the form on it and pour 3/4 of the cream. To be put on second base and cover with the remaining cream. Cake remains in the refrigerator to set. Wine and grape juice are mixed, warmed slightly and they dissolve sugar and gelatin previously soaked in a little water until the swelling. Add the essence and the paint, and the mixture was stirred well. Half of it was poured over the cake and the other half was poured at a thickness of 1 cm in rinsed with cold water tray. Allow to harden jelly. Cream mix with powdered sugar and vanilla and sprayed on the cake in the form of a grid on cooled cake. Gaps are filled with hardened jelly pan, cut into cubes.
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27 Jan 2009
Culinary surprises Modern cakes ed. ABG