Jelly Cake

Jelly and Yogurt Cream Cake

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Welcome to the sweet world of cooking! Today we will explore together the recipe for a delicious jelly and yogurt cream cake, perfect for any special occasion or simply to bring a smile to the faces of your loved ones. This recipe is a combination of textures and flavors, and the simple ingredients transform into a refined dessert. I will provide you with useful suggestions and tricks to achieve a perfect result.

A brief history of the recipe:
Jelly cakes have a long tradition, being a popular dessert in many cultures. They are often associated with celebrations and special events due to their elegant appearance and refined taste. Their popularity comes from the delicious combination of moist cake, smooth cream, and shiny jelly, which adds a visual and taste contrast.

Necessary ingredients:

*For the cake:*
- 6 egg yolks
- 2 egg whites
- 100 ml warm water
- 150 g sugar
- 1 teaspoon baking powder
- 2 tablespoons cocoa
- 14 tablespoons flour
- 1 pinch of salt

*For the cream:*
- 250 g raspberry-flavored yogurt
- 500 ml milk
- 2 tablespoons flour
- 1 packet gelatin (about 10 g)
- 100 g cream cheese
- 300 g sugar
- 1 packet red jelly (about 100 g)

*For decoration:*
- 1 dark chocolate (about 100 g)
- 2-3 tablespoons sour cream
- 1 packet red jelly (about 100 g)
- 3 tablespoons sugar

Preparing the cake:
1. Start by preheating the oven to 180°C. Make sure you have a springform pan lined with parchment paper to prevent sticking.
2. In a large bowl, beat the egg yolks with warm water for 2-3 minutes until frothy.
3. Gradually add the sugar and continue beating for about 7 minutes until the mixture becomes fluffy and light in color.
4. Whip the egg whites until stiff peaks form. Make sure to use a clean, dry bowl for a more stable foam.
5. Gently fold the whipped egg whites into the yolk mixture using a spatula to retain the air in the egg whites.
6. Sift the flour, cocoa, baking powder, and salt over the mixture and gently mix with a spoon. Avoid overmixing.
7. Pour the mixture into the prepared pan and bake in the oven for 25-30 minutes. Check for doneness with a toothpick; it should come out clean.
8. Allow the cake to cool completely in the pan.

Preparing the cream:
1. In a saucepan, mix the milk with the sugar and bring to a boil. When it starts boiling, add the flour mixed with a little cold milk to prevent lumps.
2. Cook the mixture until it thickens slightly, then let it cool completely.
3. In a separate bowl, mix the yogurt with the cream cheese until smooth.
4. Add the cooled milk mixture and the gelatin hydrated in 2 tablespoons of water and dissolved in a water bath. Mix well until all ingredients are combined.
5. Refrigerate the cream to allow it to set slightly.

Assembling the cake:
1. When the cake has completely cooled, cut it in half horizontally.
2. Place the first layer of cake in a springform pan and soak it with pear juice or a simple syrup (water and boiled sugar).
3. Pour the yogurt cream over the first layer and refrigerate the cake until it sets completely, about 2 hours.
4. Prepare the jelly according to the instructions on the package. Let it cool for 1 minute, then carefully pour it over the yogurt cream.
5. Place the second layer of cake, soak it again, and refrigerate the cake once more.
6. Melt the dark chocolate with sour cream in a water bath and pour the mixture over the second layer of cake.
7. Prepare the jelly according to the instructions, let it cool slightly, and pour it over the chocolate.

Finalization and serving:
1. Allow the cake to cool well in the refrigerator for at least 4 hours or ideally overnight.
2. Once the cake has set well, you can decorate it with fresh fruits, grated chocolate, or whipped cream, depending on your preferences.
3. Slice and serve with a glass of cold lemonade or flavored tea.

Useful tips:
- You can experiment with different yogurt flavors, such as strawberries or vanilla, to add a personal touch to your cake.
- If you prefer less sweet desserts, adjust the amount of sugar in the cream and the cake.
- Make sure the gelatin is well hydrated and dissolved to achieve a perfect texture for the cream.

Frequently asked questions:
1. Can I use another type of flour?
Yes, you can use whole wheat or gluten-free flour, but the texture will be different.

2. How long can the cake be stored?
The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap.

3. Can I replace the yogurt?
Yes, you can replace the yogurt with sour cream or another type of fresh cheese.

This jelly and yogurt cream cake is not only a delight for the taste buds but also a wonderful way to create beautiful memories with your loved ones. Don't forget to share your experience and bring a smile to the faces of those who will enjoy this treat!