Wednesday, July 29, 2015

Vanilla cake with berry jelly - Vaniljtårta med bärgelé

Vaniljtårta med bärgelé

Birthdays or any other special day – what’s a better way to celebrate than with a really festive, elaborate fancy cake? This one is a hit, you can believe me …

1 cake, approx 12 pieces

Cake layer:
4 eggs
good ¾ cup sugar
good 1/3 cup flour
1/3 cup potato starch
1½ tsps baking powder
2/3 to good ¾ cup apple sauce

Vanilla crème (custard):
2 egg yolks
1 ¼ cups whipping cream
1½ tbsps sugar
1 tbsp potato starch
2 to 3 tsps vanilla sugar

1½ tsps powdered gelatin
good 1/3 cup water
good 1/3 cup sugar

1 sliced kiwi fruit
2 sliced peach halves
fresh raspberries or strawberries
good 1 oz roasted almond flakes

Beat eggs and sugar until fluffy. Mix flour, potato starch and baking powder and stir this into the batter. Pour in a round cake pan, 6 cups, and bake in the lower part of the oven for 25 to 30 minutes. Allow to cool.

Vanilla crème:
Mix egg yolks, cream, sugar and potato starch in a saucepan and heat on low heat while stirring until it thickens. Stir in the vanilla sugar and allow to cool completely.

Dissolve the gelatin according to package instructions. Boil water with sugar for a couple of minutes, stir in the dissolved gelatin and let half set in the fridge for 30 minutes.

Split the cake in 3 layers. Spread apple sauce on the bottom layer and 2/3 of the custard on the second layer. Top with the last layer, then spread remaining custard around the cake. Put the fruit on the top layer and spoon the thick but still “floating” gelatin on top. Decorate with flaked almonds around the sides of the cake.




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