Fruit jelly cake with vanilla cream

Fruit Jelly and Vanilla Cream Cake – A Delight That Will Enchant You

This delicate cake is a true culinary masterpiece that perfectly combines the tart flavors of fruit jelly with the creamy sweetness of vanilla cream. Each slice will take you on a journey of flavors, and each bite will bring a smile to your face. This recipe is perfect for special occasions or simply to indulge yourself on ordinary days. Let's embark together on the preparation of this wonderful cake!

Recipe Details:
- Preparation Time: 30 minutes
- Baking Time: 40 minutes
- Cooling Time: 2-3 hours
- Servings: 6 servings

Ingredients:

*For the Base:*
- 2 eggs
- 100 g ground walnuts
- 100 g powdered sugar
- 25 g flour
- 2 egg whites
- 50 g granulated sugar
- 25 g melted butter

*For the Vanilla Cream with Mascarpone:*
- 250 ml milk
- 2 egg yolks
- 40 g cornstarch
- 100 g sugar
- 100 ml whipping cream
- 250 g mascarpone
- 1 tablespoon vanilla extract

*For the Fruit Jelly:*
- 400 g mixed frozen fruits (raspberries, strawberries, cherries)
- 70 ml water
- 150 g sugar
- 1 teaspoon cornstarch
- 8 g gelatin
- 30 ml water

*For Soaking:*
- Syrup from canned pineapple

*For Decoration:*
- Grated white chocolate and fresh fruits

Step-by-Step Preparation:

*1. Preparing the Fruit Jelly:*
The first step in creating this delicious cake is to prepare the fruit jelly. In a saucepan, add the sugar, frozen fruits, and 70 ml of water. Simmer the mixture over low heat, stirring occasionally and skimming if necessary. When the mixture becomes liquid, remove the saucepan from heat and strain it through a sieve to remove the seeds.

Return the mixture to the saucepan and add the cornstarch dissolved in a little water (1-2 tablespoons). Stir until the jelly thickens. Hydrate the gelatin in 30 ml of water and let it swell. Then, dissolve the gelatin in the microwave and add it to the fruit jelly.

Line a 24x24 cm baking dish with plastic wrap and pour in the fruit jelly. Place the dish in the freezer for 1 hour. After the time has passed, remove the jelly from the dish and keep it in the freezer until assembling the cake.

*2. Preparing the Base:*
In a bowl, lightly beat the 2 eggs. In another bowl, combine the flour, ground nuts, and powdered sugar. Add the egg mixture to the dry ingredients and mix with a whisk.

Separately, beat the egg whites with a pinch of salt, gradually adding the granulated sugar until you obtain a dense foam. Gently fold the egg white foam into the egg, flour, and nut mixture, mixing delicately from bottom to top. Finally, add the melted and cooled butter.

Line the 24x24 cm baking dish with parchment paper or grease it with butter and dust with flour. Pour half of the mixture into the dish and bake in a preheated oven at 180°C for 15-20 minutes, until the edges are lightly browned. Repeat the process with the remaining mixture and let the bases cool.

*3. Preparing the Vanilla Cream with Mascarpone:*
Heat the milk over low heat along with 1 tablespoon of vanilla extract. In another bowl, mix the egg yolks with the sugar and cornstarch. Pour the hot milk over the egg yolk mixture and whisk well to avoid lumps.

Return the mixture to low heat and stir continuously until it thickens. When the cream is ready, cover it with plastic wrap to prevent a crust from forming. Let it cool completely.

Whip the whipping cream until firm and carefully fold it into the cooled vanilla cream, mixing from bottom to top. Add the mascarpone and continue to gently mix until you obtain a creamy mixture.

*4. Assembling the Cake:*
In the dish where you baked the bases, place plastic wrap. Place the first base, lightly soak it with pineapple syrup, and add 3-4 tablespoons of vanilla cream, leveling it well. Place the jelly from the freezer, followed by the remaining cream. Level the cream well, then soak the second base and cover with the last base.

Cover the cake with plastic wrap and let it chill in the refrigerator for 2-3 hours to firm up well.

Serving:
After the cake has chilled, remove it from the dish and decorate with grated white chocolate and fresh fruits. Served cold, this cake will be a true treat for you and your loved ones.

Practical Tips:
- You can use any mix of frozen fruits you prefer, such as blueberries or blackberries.
- Instead of pineapple syrup, you can soak the base with maple syrup for a slightly different taste.
- If you don't have mascarpone, you can opt for cream cheese, but the taste will be slightly different.

Frequently Asked Questions:
- Can I use fresh fruits instead of frozen?
Yes, but the jelly will take longer to thicken.
- How can I store the cake?
Keep the cake in the refrigerator in an airtight container, where it can last 3-4 days.
- Is it possible to make the jelly with alternative sugar?
Absolutely! You can use natural sweeteners like honey or agave syrup.

Nutritional Benefits:
This cake offers a combination of protein from eggs and mascarpone, antioxidants from fruits, and healthy fats from nuts. It is a good choice for a more sophisticated dessert that does not compromise nutrition.

In conclusion, this fruit jelly and vanilla cream cake is not only a quick dessert but also a complete culinary experience. So don't hesitate any longer, get to work and indulge yourself with a treat you won't soon forget!