Fruit jelly cake
Description
The recipe won't take much time. How to make a fruit jelly cake? 1. First, bake the base—sponge cake. Separate the egg yolks from the whites and place them into separate tall bowls. Add sugar to each: pour 3/4 cup of sugar into the egg whites, and the rest into the yolks. Beat the egg whites and yolks with sugar separately until thick and foamy. Then combine them in one large bowl and mix gently with a wooden spoon. Gradually add sifted flour with baking powder, stirring constantly. The batter should have the consistency of thick sour cream. 2. Prepare a large springform pan for baking. Grease it with butter and coat with breadcrumbs. Pour in the batter. Bake the cake base in a preheated oven at 180°C (350°F) for about 30 minutes. Check for doneness with a toothpick or matchstick. Let the baked sponge cool completely, leaving it in the pan. We will pour the jelly into the same pan where the sponge is. 3. I have a packet of peach-flavored jelly. So I bought canned peaches and sliced them thinly. I placed the peaches on paper towels beforehand to remove excess liquid. 4. I slice off the top layer of the sponge cake thinly. It's not very convenient to do this in a closed pan, but I use a small sharp knife to carefully shave off the brown top. You can leave it on, but since the jelly will make the bottom visible, I prefer to remove it. On the cooled sponge, arrange a fan-shaped layer of peach slices. Pour a thin layer of jelly over the peaches and let it set slightly. Then pour the remaining jelly over and place the cake in the refrigerator for several hours. 5. Once the jelly has fully set, carefully remove the cake from the pan and serve. The fruit jelly cake is ready. Serve chilled.