Light as a feather cake. Fluffy sponge cake with jelly and fruit

Although the name of the dough may be a bit discouraged, it refers to a colorful, somewhat chaotic look of baking. The mess is a dessert that The base is a fluffy and light sponge cake. Humidity and more taste adds to it fruit mousse From strawberries, apricots, peaches and apples, which is located between two table tops. The whole is decorated at the top jelly with fruit. Here, too, there will be mandarins, peaches and strawberries.

Thanks to the addition of such a large portion of fresh fruit The dessert comes out juicy, light and very refreshing. This is a great proposal for the cake for the summer, because it does not burden and is not very sweet. See for yourself that most homemade confectioners will be able to prepare it.

Ingredients:

Sponge cake:

• 120 g of wheat flour,
• 120 g cukru,
• 4 eggs in size L or XL,
• A teaspoon of baking powder.

Fruit mousse:

• 500 g of apples, peaches, apricots, strawberries,
• 4 tablespoons of sugar,
• 2 tablespoons of lemon juice,
• 2 teaspoons of gelatin,
• 50 ml of hot water,

Jelly with fruit:

• 2 packages of strawberry jelly,
• 750 ml of hot water,
• 300 g of fresh fruit: strawberries, peaches, mandarins.

Method of performance:

Prepare a sponge cake. Separate the protein from the yolks. Proteins beat to a stiff foam. Gradually add sugar, stirring constantly until the foam is stiff and shiny. Then add one yolk, stirring well after each of them. Sift flour with baking powder to the egg mass. Mix with a wooden spatula, making circular movements so as not to reduce foam fluffiness.

Pour the dough into a cake tin with a diameter of 24 cm lined with baking paper. Put them in the oven set to 170 degrees Celsius and bake for 25-30 minutes, to a dry stick. After baking, remove the sponge cake from the oven and set aside to cool. Then remove it from the mold and separate it into two tops.

Prepare a fruit mousse. Wash the fruit and cut into smaller pieces. Put them in a pot, add sugar and lemon juice. Cook the whole on low heat until everything softens and releases juice. Blend fruit for a smooth consistency mousse. If you want, you can leave whole pieces of fruit. Set aside to cool. Pour gelatin with water and mix thoroughly until dissolved. Set aside to cool and then pour it into the fruit mousse. Mix and set aside.

Prepare jelly. Melt jellies in hot water. Set aside to cool and cut the fruit into small pieces.

Fold the dough. Put one of the biscuit tops in the cake tin and spread fruit mousse on it. Cover the whole with a second top and put in the fridge for about an hour. After this time, spread the chopped fruit on top and pour the whole jelly.

Put the mess in the fridge for at least 3-4 hours, to complete concentration. Serve cold.

Source: NowowoPuje.pl