The dough does not have to be complicated to prepare so that it tastes good. In the Polish People’s Republic he enjoyed great sympathy Crystal – A delicate baking, because based on cream cream. The light dessert immediately attracted attention with its expressive colors.
A crystal cake, sometimes also called jelly or cream, for all parties, but also during holidays. The light consistency and simplicity of preparation meant that it often appeared on the tables. Traditional baking was a combination of a delicate sponge cake, fluffy whipped cream and colorful jellies, cut into small cubes. That is why everyone, even the youngest, could eat a dessert.
In recent years, it has become more popular Crystal cake without baking. At the beginning, the sponge cake was exchanged for biscuits, and later at all, the bottom was abandoned. In such a recipe, it was enough to add some transparent jelly or gelatin to the whipped cream, and then throw in chopped jellies and wait for everything to freeze. The dessert became less creamy than traditional, and more gelatinous.
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Crystal cake like from the PRLi.e. on a fluffy and moist sponge cake, It is not difficult to prepare. Below you will find an accurate and proven recipe for how to make them. Between the countertops and on the top of the dough there will be a delicate whipped cream with colorful jelly cubes. The dessert is really light, colorful and very appetizing.
Ingredients:
Sponge cake:
- 4 large eggs (in size L),
- 3/4 cup of white sugar,
- a glass of cake flour,
- a teaspoon of baking powder,
- 4 tablespoons of oil (rapeseed).
Cream cream with jellies:
- 800 ml cream of cream 30%,
- transparent jelly,
- green jelly,
- orange or yellow jelly,
- Red jelly.
Method of performance:
Begin before the dissolving of each of the three colorful jellies in 250 ml of boiling water. Pour them into square or rectangular containers and wait until they concentrate completely. Then cut into small cubes.
Then get on with making a sponge cake. Remember that all products must have room temperature, and the glass – which you can measure the ingredients – has about 250 ml of volume. At first, separate protein from yolks. Whip, adding sugar in portions – a spoon by spoon until a stiff foam. Add one egg yolk, mixing at the lowest speed and short, only to combine. At the end, pour the oil with a free stream and mix only for a few seconds.
Sift the flour into a bowl, add baking powder and mix. Pour in batches to the previously whipped mass and mix gently with a wooden spoon or silicone spatula. Transfer the dough to a rectangular 20 x 30 cm form, lined with baking paper. Put in the oven preheated to 170 degrees Celsius (in top-down mode) for about 20 minutes. When the sponge cake is already baked, remove it and completely cool. Cross -section into two equal tops.
Get on the cream filling. Melt the transparent jelly in 200 ml of boiling water and set aside to cool. Beat a well -chilled cream rigidly. Pour the cooled but still liquid jelly into it and mix briefly, to combine. Put about 7 tablespoons of mass into a separate dish – they will decorate the top of the dough. Add 2/3 of diced, colorful jelly and mix with a spatula to the majority of the cream mass.
Fold the cake. Insert one biscuit top into the cleaned form, put a cream cream with jellies and level out. Cover with a second sponge cake and gently press. Decorate on the previously put on whipped cream on top – spread it to an even layer. Sprinkle with other jellies. If you want the sponge cake to stay wet for longer, you can soak each top with a little water with lemon juice. Put the crystal cake in the fridge, preferably overnight.
Source: Naz NowoKuje.pl, Sazemer.pl
