Creamy jelly cake with fruit and merengue

12 servings
2 days

How to make a creamy jelly cake with fruits and merengue? Start cooking with a very tender shortbread. To cook it, eggs can be taken immediately from the refrigerator, but it is better to remove the oil in advance, it should become soft, but keep the shape of chopped cubes. The dough can be cooked both in a blender and in a combine, grinding into crumbs. Also by hand, but the kneading must be quick so that the base is tender and crumbly.

Sift the flour with baking powder, powdered sugar and a small pinch of fine salt. Mix all dry ingredients.

Rinse well and dry the eggs. Separate the yolks and into a deeper container of squirrels so that it is convenient to beat them later. Remove the proteins while in the refrigerator, they will be needed later, and stir the yolks well until homogeneous.

Add cubes of slightly soft butter to the dry ingredients, grind into crumbs with your hands. Add the yolks and knead the dough quickly. If necessary, add 1-2 tbsp. ice water, but try to do as it is. I had large eggs and did not have to add water, there was enough moisture.

Shortbread does not like long kneading, do not knead, only to a minimum, to collect in a ball.

Cover the bottom of the detachable mold with parchment, close the side and brush the paper a little. Put the dough in the tin. It can be rolled out about 1 cm thick (between two sheets of parchment) or immediately distributed over the bottom of the mold with your hands, as you like. The dough is quite plastic, do not tighten the process. Then remove the dough tin to the fridge for 15-25 minutes.

After cooling, bake the shortbread in a preheated oven at t 180 ° C for about 15-20 minutes, until golden. Check the readiness of the toothpick - if it comes out dry, then it is ready. Allow to cool slightly in the mold, run a thin blade along the side and only then open the side. The bark is very tender and brittle, leave it to cool completely on the parchment.

Filling products can be different. It is better to use soft and juicy fruits, but which hold their shape well so that through the layer of jelly they look beautiful and presentable. I give bananas the maximum time to ripen so that they become soft and fragrant. I use canned peach, a pear or pineapple is also suitable. Jelly can be made homemade or from dry semi-finished products, you will need yellow, orange or peach color - for your taste and choice.

First, cook the jelly to cool to room temperature. Prepare the semi-finished product according to the instructions on the back, I just needed to pour and stir the dry mixture in hot water. The jelly will need to be filled in 2 stages. First, you need 800 ml. I spread 4 packs of 50 grams, each diluted into 200 ml of water. The second part, another 400 ml, will be diluted later, otherwise the jelly will thicken.

Prepare the form. It must be washed and dried. On a large sheet of cling film, in the center place the bottom from the split mold with bark. Transfer the cake to the bottom of the mold from the paper, as if pulling paper from under it, let it slip onto an iron base. Caution, the bark is brittle! Assemble the edges of the film to the center as in the photo (it turned out to be clearer to shoot the truth without barking). Carefully put on and close the side, and spread the film evenly, bending to the outside.

Put the bananas on the cake, place chopped pieces of canned peach between them. I took mini bananas and laid them out whole. If you take standard or large bananas, they must be cut in half and cut down.

To insure against leaks, wrap the bottom of the uniform with foil, I also put a baking sheet on the bottom. Pour in the first serving of the cooled jelly, level with the top of the bananas. Do not pour anymore, otherwise light fruits will begin to surface. Put the tin in the fridge for 2-3 hours, until the jelly is clearly set and the fruit is fixed. The timing may be different, just check.

In advance, about 1 hour before the jelly sets in shape, dilute the second portion so that the jelly has time to cool. Remove the tin from the refrigerator and pour another 400 ml of jelly on top, I have 2 more packs. Return to the fridge until the jelly is completely set, it's about 4 hours (you can overnight). The jelly layer will be about 1 cm above the fruit.

Merengue products. For whipping, egg whites can be either room temperature or from a refrigerator. It is important that the dishes are low-fat and dry, otherwise the proteins may not beat. Make sure to sift through the icing sugar and starch. Chocolate is suitable for anyone without additives. I prefer dark, with a cocoa content of 50%. Dairy is more suitable for children's menus, but bitter for mustard lovers.

Make the chocolate meringue. Melt the chocolate in pulses in the microwave or in a water bath. Whisk the proteins until hard peaks gradually adding icing sugar, about 7 minutes. (You may have a different time). Continuing to beat gradually pour in the starch, whisk a little more. Then pour in the melted chocolate, mix lightly with a spatula. Literally a couple of movements to keep the marble pattern.

On baking paper, draw a circle slightly smaller than the top of your shape. Turn the sheet onto the baking sheet with the other side and place the whipped meringue along the contour of the pattern. Gently flatten with a spatula. Put in an oven preheated to 120 ° C, dry for about 1 hour. Then cool completely.

Creamy curd cream products. Cream is needed cold, only fatty from 33%, intended for whipping. It will taste better with curd cream cheese, but it can also be replaced with soft homogenized cottage cheese.

Make the cream. Whisk together the creamy curd cheese until fluffy.

With a clean, dry whisk, whisk the cold cream until noticeable thickening begins, gradually pouring the sifted caster sugar and vanilla sugar. Add the whipped cream cheese or curd, whisk a little more, until combined.

Place the cream on the frozen jelly, level.

Separate the paper from the meringue, put the cake on the cream, press slightly. Caution, the meringue is very fragile. Return the cake to the fridge for 1-2 hours (available overnight).

Then remove the board and food film. Rearrange the cake from the bottom of the tin to a cake stand or a large dish. Decorate the top at will and opportunities, try not to overload.

The cake is light, but very satisfying. Serve sliced like a small cake, the meringue on the slice will fancifully crumble, that's the norm. It is better not to keep the cake on the table for a long time, it loves coolness and immediate tasting.