Jelly cake

Preparation. Jelly cake

Delicate desserts in the world. Light as a feather, with lush vanilla and creamy mousse and a mirror jelly juicy fruit – jelly cake!


For the sponge

  • Eggs – 3 pcs
  • Sugar – 60 g
  • Butter – 10 g
  • Flour – 60 g

For creamy mousse:

  • Flour – 25 g
  • Corn Starch – 25 g
  • Eggs – 5 pcs
  • Gelatin – 15 g
  • Vanilla sugar – 5 g
  • Milk – 400 ml
  • Butter – 60 g
  • Sugar – 60 g
  • Water – 50 ml
  • Cream – 200 ml

For fruit jelly:

  • Frozen cherries – 350 g
  • Frozen strawberries – 300 g
  • Frozen raspberries – 350g
  • Sugar – 100 g
  • Gelatin – 15 g
  • Water – 50-60 ml


Gelatin pour water at room temperature. Leave to swell for 30 minutes.

The basis. Eggs with sugar, beat until thick, dense, stable weight. Add the melted butter, sifted flour. Shape Cover the parchment, pour the batter and bake at 180 degrees for 10-15 minutes.

Tip: during baking, do not open the oven – cake fall and propechetsya.

Creamy mousse. In a saucepan pour the milk, add the sugar and vanilla sugar. Warm over medium heat, without boiling. Whisk egg yolks with the sugar into a dense white mass. To add yolks flour and cornstarch. Pour half of the warm milk, stir well and return to saucepan. Boil the cream until thick, stirring constantly. Remove from heat, add butter. It will add shine and smoothness. Hot cream to add swollen gelatin. Cool in an ice bath mousse, so that it was homogeneous.

Tip: do not cook with butter cream – it will be liquid.

Mixer whisk cold cream for 3-5 minutes on medium speed. In several stages, pour the cream into the cooled mousse, well mixed. The cooled sponge cake is put into a mold with high sides, top with a layer of mousse. To mousse stiffened and did not mix with jelly, put it in the fridge for 30 minutes.

Fruit jelly. Frozen fruit, place in a saucepan. Turn on the heat and simmer for 10 minutes under the lid closed.

Tip: Jelly with kiwi and pineapple does not freeze.

Then thawed berries grind through a sieve. Fruit purée and sugar boil for 1-2 minutes. A little cool and pour in the gelatin. Cool in an ice bath to the consistency of a thick jelly. Jelly pour on the frozen mousse and top with frozen cherries. Put in the fridge for 20-30 minutes. Ready cake cut into portions and serve with slices of strawberry shake.