馃洅 Ingredients:
Sponge cake:
4 eggs ( at room temperature)
3/4 cup sugar
1 cup wheat flour
1 teaspoon baking powder
4 tablespoons canola oil
Cream:
800 ml 30% cream
Crystal gelatin
3 colored gelatins: green, orange, and red
馃敧 Preparation:
Dissolve 3 colored jellies in 250 ml of boiling water, leave in containers until completely set.
Beat egg whites with sugar, add sugar in batches, spoon by spoon.
Reduce mixer speed. Add yolks in batches, mixing all the time.
Then pour rapeseed oil in a slow stream.
Rapeseed oil has a neutral, pleasant taste and aroma that will not change the taste of our cake.
It is an excellent alternative to butter. Usually everyone has oil at home for preparing dishes, so there is no risk that there is not enough butter in the fridge. It is convenient to use because it does not need to be melted.
More on the website https://www.pokochajolejrzepakowy.eu/dlaczego-warto-zastapic- maslo-przepisach-ciasto-olejem-rzepakowym/
Add flour sifted with baking powder in batches and mix gently with a spatula.
Preheat the oven to 170 degrees. Bake the sponge cake for about 20 minutes.
Cool and cut in half.
Dissolve the crystal jelly in 200 ml of boiling water.
Whip the cream until stiff, then pour in the cooled but liquid crystal jelly and mix everything briefly.
Put 6-7 tablespoons of the mixture in a separate bowl. Add 2/3 of the diced jelly to the remaining part and mix everything with a spatula.
Put the sponge cake in a baking tray. You can additionally soak it.
We spread the jelly mass and spread it.
We cover it with the second sponge cake, soak it and spread the cream that was set aside earlier and spread it.
We add the remaining jelly on top.
Chill the cake in the fridge, preferably overnight. Enjoy!
Watch the video of the preparations :)
Brak komentarzy:
Prze艣lij komentarz