Desserts

Fruity cake

Made by:

Ingredients

For a 25 × 35 cm baking tray

10 dkg
Mizo butter 10 dkg
sugar 4 pcs
egg 2 tablespoons
cocoa powder 7 dkg
flour 1/2 pack
baking powder (6 g)

for the cream:

2.5dl
whipped-cream 3 tablespoons
powdered sugar 45 dkg
Mizo sour cream (20%) 1 package
express gelatin fixative (20 g) Freshly squeezed
lemon juice

on the top:

to taste
fruit 2 packs
cake jelly 4 tablespoons
sugar 5 dl
say

Instructions:

 
Separate the egg white and yolk for the dough. Beat the butter with the sugar until foamy, then stir in the 4 egg yolks. Mix it with the flour mixed with baking powder and cocoa, and finally, with gentle movements, mix in the egg whites beaten into a foam. The mass is poured into a baking tray lined with parchment paper and baked in a preheated oven at 180 degrees for 15-20 minutes, then cooled.
For the cream, beat the cooled cream into a hard foam. The powdered sugar is mixed with the sour cream and a few drops of lemon juice, then mix together with the gelatin fixative into the beaten foam. Spread the cream on the cooled dough base, then sprinkle the top with the washed, drained fruit.
Bring the cake jelly to a boil with sugar and water, cool until lukewarm while stirring, then gently spoon on top of the fruit layer. Refrigerate the cake for at least 1 hour then serve sliced.
 
 

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