Cookie cake with rose hip jelly

The biscuit and rose hip jelly cake is a dessert that combines unique textures and flavors, making it a fantastic choice for any occasion. This refreshing cake, with a crunchy base, a creamy filling, and a shiny jelly topping, is sure to bring a smile to the faces of your loved ones. Moreover, it is a simple and quick recipe, ideal for those who want to impress without spending hours in the kitchen.

Total preparation time: 4 hours (including cooling time)
Preparation time: 30 minutes
Baking time: 0 minutes (no-bake dessert)
Number of servings: 8

Necessary ingredients:

*For the base:*
- 200 g biscuits (choose digestive or bourbon biscuits for a more intense flavor)
- 125 g butter or margarine (for a richer taste, butter is recommended)
- 200 g roasted and crushed walnuts (make sure they are fresh to avoid a rancid taste)
- 3-4 tablespoons pineapple compote (the juice will add moisture and flavor)

*For the filling:*
- 200 ml liquid cream (make sure it is whipping cream with a high fat content)
- 3 tablespoons rose hip jam (you can also use jam from other fruits, but rose hips bring a unique taste)
- 200 g canned pineapple, cut into small pieces, well drained
- 1 packet of gelatin (10 g)

*For the jelly:*
- Juice from the pineapple compote
- 3 tablespoons rose hip jam
- 1 packet of jelly (approximately 20 g, for a perfect texture)

*For decoration:*
- Chocolate candies (choose milk or dark chocolate, according to your preferences)

Step by step preparation:

1. Preparing the base: Start by crushing the biscuits in a food processor until they become a fine powder. If you don’t have a processor, you can put them in a plastic bag and crush them with a rolling pin. Transfer the crushed biscuits to a large bowl.

2. Adding the butter: In a small saucepan, melt the butter over low heat. Once completely melted, add it to the biscuits and mix well until the biscuits are fully coated.

3. Adding the walnuts: Next, add the roasted and crushed walnuts and the pineapple compote. Mix until you obtain a homogeneous composition. This mixture will form the base of your cake.

4. Forming the base: Transfer the biscuit mixture to a springform cake pan (22 cm diameter). Use the back of a spoon to press the mixture down to form an even layer. Make sure it is well compacted to achieve a stable base.

5. Decorating with chocolate: On the edge of the pan, decorate with chocolate candies to make it look appealing. This detail not only adds a nice touch but also provides an explosion of flavor.

6. Preparing the filling: In a separate bowl, whip the liquid cream with a mixer until it thickens. Add the rose hip jam and the drained pineapple pieces, gently mixing to avoid losing air from the cream.

7. Adding the gelatin: Hydrate the gelatin in 100 ml of cold water for 5-10 minutes. Then, heat it in a water bath until it completely dissolves. Gradually add the melted gelatin to the cream mixture, stirring constantly to avoid lumps.

8. Final assembly: Pour the cream filling over the biscuit base, leveling the surface well. Cover the cake with plastic wrap and refrigerate for at least 3 hours, although it is recommended to leave it overnight to set properly.

9. Preparing the jelly: After the cake has set, prepare the jelly by mixing the juice from the pineapple compote with 3 tablespoons of rose hip jam. Add the jelly packet and heat the mixture over low heat, stirring continuously until it reaches a boil.

10. Applying the jelly: Once the jelly is ready, carefully pour it over the cake, starting from the center and allowing it to spread towards the edges. Leave the cake in the fridge for another 30 minutes for the jelly to set.

11. Serving the cake: Once the jelly has set, the cake is ready to be sliced. Use a warm knife to cut the portions and serve it with a pineapple sauce or a scoop of vanilla ice cream for a delicious contrast.

Useful tips:

- You can replace the walnuts with almonds or hazelnuts, depending on your preferences.
- If you don’t have rose hip jam, you can use raspberry or strawberry jam.
- This cake can be kept in the fridge for 3-4 days.

Nutritional information:
This cake contains about 250 calories per serving, making it a relatively light dessert option. The walnuts provide healthy fats and proteins, while the fruit components contribute vitamins and antioxidants.

Frequently asked questions:

1. Can I use other types of biscuits?
Yes, you can experiment with different biscuits, but make sure they can be crushed and have a pleasant taste.

2. How can I make the cake less sweet?
You can reduce the amount of jam used, but remember that it also adds flavor to the cake.

3. Can I add other fruits to the filling?
Sure! You can add berries or drained peaches for a fresh note.

4. Is it possible to make the cake without gelatin?
Yes, you can use agar-agar as a vegan alternative to gelatin.

This biscuit and rose hip jelly cake recipe is not only delicious but also easy to prepare, making it perfect for any time of the day. Whether you serve it at a party, at a family meal, or simply to indulge your taste buds, it will surprise you with its delicate flavors and creamy texture. Enjoy!