JELLY CAKE

INGREDIENTS FOR BISCOPT:

3 eggs
1/2 cup sugar
1/4 cup cake flour
1 tablespoon of potato flour
1 tbsp oil
pinch of salt
INGREDIENTS FOR LAYERS:

8 proteins
1 strawberry jelly
1 gooseberry jelly
1 peach jelly
2 lemon jellies
All ingredients for the sponge cake should be at room temperature. Sift the flour into a bowl. Proteins separate from yolks and mix together with a pinch of salt to stiff foam. At the end, slowly add sugar and mix until the mass is thick and shiny. We add one egg yolk at low speed. We add sifted dry ingredients in several portions and mix very gently with a large spoon, e.g. a wooden one or a spatula. Finally, add oil and mix to combine. Form with dimensions 24 × 24 cm lightly butter and lined with baking paper. We translate the sponge cake and align it. Bake at 170 C for about 15-20 minutes until lightly browned. Immediately after removing the sponge cake from a height of 30 cm on a protected floor, so that it does not fall. We leave it to cool.
We dissolve strawberry, gooseberry and peach jelly in 250 ml of hot water. Mix until dissolved, leave to cool. We dissolve lemon jellies in 500 ml of hot water and cool.
Proteins are beaten into stiff foam. We divide into three parts. Slowly pour the cooled strawberry jelly into one part of the proteins, mixing at medium speed. Pour it on the sponge cake and put in the fridge until it solidifies. We do exactly the same with other proteins, changing the taste of jelly.
We dissolve lemon jelly in 500 ml of hot water, cool it and put it in the fridge. We put the solid jelly on top of the cake. We put in the fridge for min. few hours.