Fruit cheesecake cake with jelly

 

Ingredients:

• 3 eggs (size L), at room temperature

• 120 g of sugar

• 1 teaspoon of vanilla extract or sugar

Vanillin

• 120 g of cake wheat flour

• 1 teaspoon of baking powder

• a pinch of salt

• 700 g of cheese cheese curd from a bucket (smooth)

• 250 g mascarpone cheese

• 120 g of sugar

2 eggs (L)

• 40 g of potato starch

• 120 ml of 30% or 36% cream

• 1 teaspoon of vanilla extract

• 400-500 g of fruit (e.g. strawberries + blueberries + raspberries);

fresh or frozen)

• 2 red fruit jellies (e.g.

strawberry/cherry), each for 500 ml of water

• 700 ml of boiling water (total for both jellies)

• 1-2 tablespoons of sugar (if jelly little sweet or fruit

very sour)

Preheat the oven to 170°C (top-down) and line the bottom

forms with baking paper, and the sides lubricate thinly

butter.

Sift the flour with baking powder and salt into one

bowls.

Put 3 eggs in a large bowl, pour 120 g of sugar and beat

mixer 6-8 minutes, until the mass is very bright,

dense and will significantly increase in volume.

Add vanilla and mix briefly.

Add the sifted flour in 2-3 turns and after each turn

gently mix with a spatula, moving from the bottom to the top,

until the flour streaks disappear.

Put the dough into the mold, level the top and bake 15-18

minutes until the stick after poking comes out dry.

Remove the bottom from the oven and put in the form to a light

to cool down (about 10 minutes).

In the second bowl, put cheese cheese cheese and mascarpone,

add 120 g of sugar, add vanilla and mix briefly

uniform mass.

Pour in 2 eggs and mix only for connection.

Add potato starch, pour cream and mix

short until the mass is smooth.

Pour the cheesecake mass on the baked bottom, level.

Reduce the temperature to 160°C (up-down) and bake 30-35

minutes until the middle is cut, but may slightly tremble at

moving the form.

Remove from the oven and leave in form to complete

cooling down (about 1-2 hours).

If you use frozen fruit, sprinkle it on a plate and

Allow to thaw partially, then drain

from excess juice.

Cooled cake in the form of evenly sprinkled

fruit (bigger strawberries cut into halves or

quarter).

Add powders from 2 jellies into a bowl and pour 700 ml

boiling water.

Stir for 2-3 minutes until the powder is completely dissolved.

Add 1-2 tablespoons of sugar only if you want to sweeten and

mix to dissolve.

Leave the jelly to cool until it is clearly

cold and begin to thicken (it should have a consistency

liquid jelly; usually 20-40 minutes).

Pour the jelly on the fruit in batches: first with a thin

layer, wait 5-10 minutes, then add the rest, until

The fruits will be covered.

Put the mold in the refrigerator for a minimum of 3-4 hours, until

jelly completely concentrates.

Take out the cake, peel off the paper from the bottom, cut evenly

squares with a long knife, wiping the blade after each

cutting.