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Gluten-free fruit opera cake

Cooking recipes / Top Picks / Homemade cakes

10 servings
5 hours

Eggs - 2 pcs., Sugar - 75 g, Corn starch - 70 gr, baking powder - 0.5 tea liters, Lemon zest - 1 tbsp, Vanilla sugar - 1 pack., Salt - to taste, Sugar - 25 g, Gelatin - 10 gr, Oranges - 400 gr, Sugar - 110 gr, Gelatin - 10 gr, Orange juice - 50ml, Orange peel - 1 tbsp, Cream cheese - 200 gr, Cream fat - 150 gr, Strawberry - 150 gr, Sugar - 1 tbsp, Orange juice - 50 ml, Sugar - 3 tbsp, Water - 400 ml, Jelly - 2 dessert.

Let's make the biscuit first. I separate proteins from yolks. Add a pinch of salt to the proteins and whisk until soft foam. Then introduces half the sugar of the total mass and continue to beat until a dense foam.

I add the second half of sugar to the yolks and beat until fluffy and light.

Then we add zest and starch with baking powder to the yolks. We mix everything well. The mass will be quite dense.

And then in small portions, carefully begin to inject proteins. Do not mix for a long time so that the squirrels do not lose their pomp. In general, everything is like in a regular biscuit.

Pour into the mold covered with parchment and bake in a preheated oven. Shape size 19 * 24.

I baked biscuit at 165 degrees, 16 minutes. We take it out and let it cool.

Orange jelly. We punch oranges peeled and bone-free with a mashed blender. Soak gelatin in water.

Add sugar and send everything to the stove, you need to bring to the boil. When it boils, add swollen gelatin. We mix everything well.

And we pour into the form in which we will collect the cake. Or just into the shape of the desired diameter. I put it in the freezer until the cake is assembled.

Mouss. Soak gelatin in cold water. Add all the sugar to the juice. We send it to the microwave, gray, so that all the sugar dissolves. We interrupt strawberries with a blender in mash.

Add swollen gelatin and strawberry puree to the hot juice. We mix everything well. We put aside. The mass should definitely cool down well. Otherwise, the cream can separate.

And in parallel, we begin to beat COLD cream with COLD cream cheese.

When the cream is beaten, we begin to add a little strawberry-orange mixture. And zest. We continue to beat everything just a couple of minutes so that everything is mixed well. Mousse is ready. It will be quite liquid. Is it normal. Until the cake is assembled, it can be removed to the refrigerator.

Syrup for soaking cakes. I add sugar and gray in the microwave to the juice. Sugar should dissolve. The syrup is ready.

Cake assembly. I cut the bark into 2 parts. And I cut the edges under the form in which I will collect. This is 19 * 19. The form was covered with cling film and the height grew using a plastic stationery folder.

I lay the first cake, soak well with syrup and pour out half the mousse. I put it in the freezer or refrigerator so that the top layer grabs a little.

Then I lay the second cake, soak it with the remaining syrup and put the jelly. I pour out the remaining mousse on top. I put it in the freezer for 50 minutes, the top layer should grip well.

Final jelly layer. I have such a ready-made jelly. I follow the instructions. I add sugar to the water, the mixture, cook to a boil. Cooling down.

When the filling has cooled, I take the cake out of the freezer, it is already quite stable. And I pour jelly on top. I put it in the fridge or freezer. It should freeze well. From I spent the night in the refrigerator. In the freezer, he needs much less time.

I cut the edges. And I decorate at will. The cake can be served whole, or cut into portions. It can also be assembled in any available form. I made dessert out of leftovers in a glass. It was also very appetizing and delicious.

Here is such a beautiful, bright, juicy cake. It is very tasty!!! I recommend you try it.

Here is such a cake in the cut.

I tried very hard to explain everything available, of course, I hope you will succeed.