Recipe: Fruit jelly cake

Home Cooking Recipe: Fruit jelly cake

Notes:

Handle the recipe of the cooking tree. After watching the video, it is beautiful! ! The amount of the formula is one for a square mold of 16 cm. The sponge cake piece is made of light-colored caramel sea salt sponge cake formula (I didn't add vanilla seeds). It is easy to get started with the egg sponge formula. You can also try it~

Ingredients:

Steps:

  1. Home Cooking Recipe: Peel and slice the above four fruits for later use. (There is no orange at home, replaced with oranges) Then take a piece of cake and throw it into the mold. (brushing sugar water)

    Peel and slice the above four fruits for later use. (There is no orange at home, replaced with oranges) Then take a piece of cake and throw it into the mold. (brushing sugar water)

  2. Home Cooking Recipe: Light cream 150g + 15g sugar (usually this amount of cream I used 10g sugar, 15g I personally feel too sweet, but this middle to add fruit slices, more sour, so used 15g sugar)

    Light cream 150g + 15g sugar (usually this amount of cream I used 10g sugar, 15g I personally feel too sweet, but this middle to add fruit slices, more sour, so used 15g sugar)

  3. Home Cooking Recipe: Pour the amount of whipped cream half in step 2 into the mold and flatten it. Spread evenly with a layer of fruit. Pour the remaining cream and pour it. Cover the cake on the other side (brushed sugar)

    Pour the amount of whipped cream half in step 2 into the mold and flatten it. Spread evenly with a layer of fruit. Pour the remaining cream and pour it. Cover the cake on the other side (brushed sugar)

  4. Home Cooking Recipe: #慕斯层# Original yogurt 50g, add 20g of fine sugar and mix well, add 80g of original whipped cream to 60%, stir evenly. Add the melted 2g gelatin solution and mix well. Pour into the mold and flatten it for 1 hour.

    #慕斯层# Original yogurt 50g, add 20g of fine sugar and mix well, add 80g of original whipped cream to 60%, stir evenly. Add the melted 2g gelatin solution and mix well. Pour into the mold and flatten it for 1 hour.

  5. Home Cooking Recipe: 150g of warm peach peach pulsate, add 5g sugar and stir to melt, then add the soft gelatin to stir and melt. (Pulsating this drink, it will not be too sweet. If you add the gelatin solution directly, it will be more diluted. After refrigerating, the taste will be sour and there is no sweetness, so 5g white sugar is added here. If you like sweet, you can't add it.)

    150g of warm peach peach pulsate, add 5g sugar and stir to melt, then add the soft gelatin to stir and melt. (Pulsating this drink, it will not be too sweet. If you add the gelatin solution directly, it will be more diluted. After refrigerating, the taste will be sour and there is no sweetness, so 5g white sugar is added here. If you like sweet, you can't add it.)

  6. Take out the cake, pour in a little jelly, and spread a thin layer of the whole cake. Evenly fill the fruit pieces and put them in the refrigerator for about 20 minutes until the fruit pieces are fixed (so that the fruit pieces float when the remaining jelly is poured) and pour the remaining jelly liquid. Refrigerate for 4 hours until fully solidified.

Tips:

!!!!!Knock on the blackboard!!!!!????????????Green kiwi should choose the kind of hard and hard to eat, such as Qinling wild cockroach. Softer is sweeter, but the water is too big. When the jelly layer is made, the jelly layer liquid will be diluted, which will cause the sputum area to not solidify! ! Temporarily use the original author's picture to make a cover, and wait for my completion to change. The step map will also be added.


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