Multicolored strawberry jelly cake

Name: Multicolored strawberry jelly cake
Ingredients: 8 large eggs; 1/4 teaspoon salt; 8 tablespoons sugar; 1/2 packet baking powder; 6 tablespoons oil; 8 tablespoons mineral water; 10 tablespoons sifted all-purpose flour; 1 teaspoon oil for the pan; 1 tablespoon all-purpose flour for the pan; 2 tablespoons cocoa powder; 2 tablespoons ground hazelnuts; 3 drops red food coloring; 1/4 teaspoon turmeric; 300 g strawberries; 200 g sugar; 2 packets vanilla sugar; 250 ml still water; 4 teaspoons tapioca flour; 200 g white chocolate with caramel; 300 g liquid plant-based whipping cream; 3 drops green food coloring; 16 sugar butterflies

Dessert - Multicolored strawberry jelly cake by Roberta C. - Recipia

The multicolored strawberry jelly cake has a four-color sponge, a layer of fruit and white-and-green cream. The slices have distinct layers, and the sponge is reminiscent of a marbled loaf cake, except the colors here sit one on top of another. I especially like the red stripe of jelly, visible between the sponge and the cream. Preparation: 35 minutes. Cooking: 46 minutes. Resting: 150 minutes. Total time: 231 minutes. Serves: 16. Approximately 330 kcal and 5 g protein per serving.

Ingredients

For the sponge

8 large eggs
1/4 teaspoon salt
8 tablespoons sugar
1/2 packet baking powder
6 tablespoons oil
8 tablespoons mineral water
10 tablespoons sifted all-purpose flour
1 teaspoon oil for the pan
1 tablespoon all-purpose flour for the pan
2 tablespoons cocoa powder
2 tablespoons ground hazelnuts
3 drops red food coloring
1/4 teaspoon turmeric

For the jelly

300 g strawberries
200 g sugar
2 packets vanilla sugar
250 ml still water
4 teaspoons tapioca flour

For the cream

200 g white chocolate with caramel
300 g liquid plant-based whipping cream
3 drops green food coloring

For decoration

16 sugar butterflies

Preparation

1. Preheat the oven to 180°C on the fan-assisted setting. Grease a 25 × 35 cm pan with 1 teaspoon of oil and dust it with 1 tablespoon of flour. 2. Separate the eggs. Beat the egg whites with 1/4 teaspoon of salt until stiff peaks form. 3. Beat the egg yolks with the sugar and baking powder until pale and doubled in volume. Pour in the 6 tablespoons of oil in a thin stream, then gradually mix in the 8 tablespoons of mineral water. 4. Set the mixer aside. Using a wooden spoon, fold in the 10 tablespoons of flour and the beaten egg whites, alternately, in several additions. 5. Divide the mixture among four bowls. Stir the cocoa powder into the first bowl and pour the mixture into the pan. Fold the ground hazelnuts into the second bowl and spread the mixture over the first layer. Add the red food coloring to the third bowl and pour it on top. Fold the turmeric into the last bowl and spread the mixture over the other layers. 6. Bake the sponge for about 35 minutes, until a toothpick inserted in the center comes out clean. Leave it to cool in the pan for 30 minutes. 7. Blend the strawberries with the sugar and vanilla sugar until smooth. Stir in the water and tapioca flour, then cook the mixture in a small saucepan over low heat for 6 minutes, stirring, until it thickens to a pudding-like consistency. Pour the hot jelly over the cooled sponge. 8. Leave the jelly to cool for 30 minutes, then refrigerate the pan for 90 minutes, until set. 9. Melt the white chocolate with caramel in 150 g of liquid whipping cream over low heat for 5 minutes. Leave it to cool, then refrigerate it for 60 minutes. 10. Whip the remaining 150 g of liquid whipping cream. Fold in the chilled chocolate cream, then color half of the cream with the green food coloring. 11. Cut the cake into 16 pieces and place them in individual paper cases. Decorate them with the white and green cream, then top with the sugar butterflies. Keep the cakes refrigerated until serving.

Notes

Serve it with black tea. In a 25 × 35 cm pan, the layers stay low; if you use very juicy strawberries, cook the puree until it is thick enough to coat a spoon. Don’t rush chilling the chocolate before whipping, as it can soften the cream. The hazelnuts can be replaced with the same amount of ground almonds; the cake contains gluten, eggs, milk and nuts. Keep it covered in the refrigerator for up to 3 days.