Creamy jelly cake with fruit and meringue

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make a creamy jelly cake with fruit and meringue? Start with a very soft shortbread crust. To prepare it, you can take the eggs straight from the refrigerator, but it is better to remove the butter in advance; it should become soft, but retain the shape of the cut cubes. The dough can be prepared either in a blender or in a food processor, crushing it into crumbs. Also by hand, but kneading must be quick so that the base turns out tender and crumbly.

2. STEP 2

   

   Sift the flour with baking powder, powdered sugar and a small pinch of fine salt. Mix all dry ingredients.

3. STEP 3

   

   Rinse and dry the eggs well. Separate the yolks and the whites into a deeper container so that they can be easily beaten later. Put the whites in the refrigerator for now, they will be needed later, and stir the yolks well until smooth.

4. STEP 4

   

   Add cubes of slightly soft butter to the dry ingredients and rub into crumbs with your hands. Add the yolks and quickly knead the dough. If necessary, add 1-2 tbsp. ice water, but try to make it as is. I had large eggs and I didn’t have to add water, there was enough moisture.

5. STEP 5

   

   Shortbread dough does not like long kneading, do not knead, only as little as possible to form a ball.

6. STEP 6

   

   Cover the bottom of the springform pan with parchment, close the side and lightly grease the paper. Place the dough into the mold. You can roll it out to a thickness of about 1 cm (between two sheets of parchment) or immediately distribute it over the bottom of the mold with your hands, as is convenient for you. The dough is quite plastic, do not delay the process. Then put the pan with the dough in the refrigerator for 15-25 minutes.

7. STEP 7

   

   After cooling, bake the shortbread in a preheated oven at 180°C for about 15-20 minutes, until golden brown. Check readiness with a toothpick - if it comes out dry, it’s ready. Let it cool slightly in the mold, run a thin blade along the side and only then open the side. The cake is very tender and brittle, let it cool completely on the parchment.

8. STEP 8

   

   Filling products may vary. It is better to use fruits that are soft and juicy, but that hold their shape well so that they look beautiful and presentable through the jelly layer. I give the bananas maximum time to ripen so that they become soft and fragrant. I use canned peach, but pear or pineapple would also work. You can make homemade jelly or from dry semi-finished products; you will need yellow, orange or peach color - according to your taste and choice.

9. STEP 9

   

   First, prepare the jelly so that it has time to cool to room temperature. Prepare the semi-finished product according to the instructions on the back, I just needed to pour and stir the dry mixture in hot water. The jelly will need to be poured in 2 stages. To start, you will need 800 ml. I diluted 4 packs of 50 grams, each diluted with 200 ml of water. We will dilute the second part, another 400 ml, later, otherwise the jelly will thicken.

10. STEP 10

    

    Prepare the form. It needs to be washed and dried. On a large sheet of cling film, place the bottom of the springform pan with the cake in the center. Place the cake on the bottom of the pan, as if pulling the paper out from under it, and let it slide onto the iron base. Be careful, the crust is brittle! Gather the edges of the film towards the center as in the photo (it turned out to be easier to remove without the cake layer). Carefully put on and close the side, and straighten the film evenly, bending it to the outside.

11. STEP 11

    

    Place the bananas on the crust and place the sliced ​​canned peach between them. I took mini bananas and laid them out whole. If you take standard or large bananas, you need to cut them in half lengthwise and place them cut side down.

12. STEP 12

    

    To protect against leaks, wrap the bottom of the pan with foil; I also placed it on the bottom of a baking sheet. Pour the first portion of cooled jelly over the top of the bananas. Do not pour any more, otherwise the light fruits will begin to float. Place the mold in the refrigerator for 2-3 hours, until the jelly has clearly set and the fruit has set. Times may vary, just check.

13. STEP 13

    

    In advance, about 1 hour before the jelly hardens in the mold, dilute the second portion so that the jelly has time to cool. Take the mold out of the refrigerator and pour another 400 ml of jelly on top, I have 2 more packs. Return to the refrigerator until the jelly has completely hardened, this is about 4 hours (can be overnight). The jelly layer will be about 1 cm above the fruit.

14. STEP 14

    

    Products for making meringue. For whipping, egg whites can be either at room temperature or from the refrigerator. It is important that the dishes are grease-free and dry, otherwise the whites may not whip. Be sure to sift the powdered sugar and starch. Any chocolate without additives will do. I prefer dark, with a cocoa content of 50%. Milk is more suitable for children's menus, but bitter is for lovers of bitterness.

15. STEP 15

    

    Prepare chocolate meringue. Melt the chocolate in pulses in the microwave or in a double boiler. Beat the whites until stiff peaks form, gradually adding powdered sugar, about 7 minutes. (Your time may be different). Continuing to beat, gradually add starch and beat a little more. Then pour in the melted chocolate and mix lightly with a spatula. Just a couple of movements so that the marble pattern remains.

16. STEP 16

    

    On baking paper, draw a circle slightly smaller than the top of your pan. Turn the sheet over onto the baking sheet with the other side and spread the whipped meringue along the outline of the design. Gently smooth with a spatula. Place in an oven preheated to 120°C and dry for about 1 hour. Then cool completely.

17. STEP 17

    

    Products for butter-curd cream. The cream must be cold; only fat cream from 33%, intended for whipping, is suitable. It will be tastier with curd cream cheese, but it can be replaced with soft homogenized cottage cheese.

18. STEP 18

    

    Prepare the cream. Beat cream cheese until fluffy.

19. STEP 19

    

    Using a clean, dry whisk, beat the cold cream until it thickens noticeably, gradually adding sifted powdered sugar and vanilla sugar. Add whipped cream cheese or cottage cheese, beat a little more until combined.

20. STEP 20

    

    Place the cream on the frozen jelly and smooth it out.

21. STEP 21

    

    Peel the paper off the meringue, place the cake on top of the cream, and press lightly. Be careful, the meringue is very fragile. Return the cake to the refrigerator for 1-2 hours (or overnight).

22. STEP 22

    

    Then remove the bead and cling film. Without removing the cake from the bottom of the pan, place it on a cake stand or large dish. Decorate the top according to your wishes and possibilities, try not to overload.

23. STEP 23

    

    The cake is light but very filling. Serve sliced ​​like a small cake; the meringue will crumble oddly along the cut, this is normal. It is better not to keep the cake on the table for a long time; it likes coolness and immediate tasting.