Fruit Opera Cake Gluten Free

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   First, let's prepare the sponge cake. I separate the whites from the yolks. I add a pinch of salt to the whites and beat until soft foam. Then add half the sugar from the total mass and continue to beat until thick foam.

2. STEP 2

   

   Add the second half of the sugar to the yolks and beat until fluffy and lightly lightened.

3. STEP 3

   

   Then add zest and starch with baking powder to the yolks. Mix everything well. The mass will be quite dense.

4. STEP 4

   

   And then, in small portions, carefully begin to introduce the proteins. Do not knead for a long time so that the whites do not lose their fluffiness. In general, everything is the same as in a regular sponge cake.

5. STEP 5

   

   Pour into a parchment-lined pan and bake in a preheated oven. Mold size 19*24.

6. STEP 6

   

   I baked the biscuit at 165 degrees for 16 minutes. Remove and let cool.

7. STEP 7

   

   Orange jelly. Peeled and pitted oranges are pureed in a blender. Gelatin is soaked in water.

8. STEP 8

   

   Add sugar and put everything on the stove, you need to bring it to a boil. When it boils, add the swollen gelatin. Mix everything well.

9. STEP 9

   

   And pour it into the mold in which we will assemble the cake. Or simply into a mold of the required diameter. I put it in the freezer before assembling the cake.

10. STEP 10

    

    Mousse. Soak gelatin in cold water. Add all the sugar to the juice. Place in the microwave, heat until all the sugar dissolves. Puree the strawberries with a blender.

11. STEP 11

    

    Add swollen gelatin and strawberry puree to the hot juice. Mix everything well. Set aside. The mass must cool well. Otherwise the cream may separate.

12. STEP 12

    

    And at the same time we begin to whip COLD cream with COLD cream cheese.

13. STEP 13

    

    When the cream is whipped, we begin to add the strawberry-orange mixture a little at a time. And the zest. We continue to beat everything for just a couple of minutes so that everything is well mixed. The mousse is ready. It will be quite liquid. This is fine. Until you assemble the cake, you can put it in the refrigerator.

14. STEP 14

    

    Syrup for soaking the cakes. I add sugar to the juice and heat it in the microwave. The sugar should dissolve. The syrup is ready.

15. STEP 15

    

    Assembling the cake. I cut the cake into 2 parts. And I trimmed the edges to fit the shape in which I will assemble it. It is 19*19. I covered the mold with cling film and increased the height using a plastic stationery folder.

16. STEP 16

    

    I lay the first cake layer, soak it well in syrup and pour in half the mousse. I put it in the freezer or refrigerator so that the top layer hardens a little.

17. STEP 17

    

    Then I lay the second cake layer, soak it in the remaining syrup and add jelly. I pour the remaining mousse on top. I put it in the freezer for 50 minutes, the top layer should set well.

18. STEP 18

    

    Final jelly layer. I have this ready-made jelly. I follow the instructions. Add sugar and mixture to the water and cook until boiling. I'm cooling it down.

19. STEP 19

    

    When the filling has cooled down, I take the cake out of the freezer, it is already quite stable. And I pour jelly on top. I put it in the refrigerator or freezer. It should freeze well. I spent the night in the refrigerator. It needs much less time in the freezer.

20. STEP 20

    

    I trim the edges. And I decorate it as desired. The cake can be served whole, or cut into portions. It can also be assembled in any available form. I made a dessert in a glass from the leftovers. It was also very appetizing and tasty.

21. STEP 21

    

    This is such a beautiful, bright, juicy cake. It’s very tasty!!! I recommend you try it.

22. STEP 22

    

    Here is such a cake in the context.

23. STEP 23

    

    I tried very hard to explain everything clearly and clearly, I hope everything works out for you.