Jelly zebra cake

 

Ingredients (form approx. 20×30 cm):

Biscuit:

• 4 eggs

• 120 g of sugar

• 120 g of wheat flour

• 1 teaspoon of baking powder

Cream mass:

• 500 ml of 30% or 36% cream

• 250 g mascarpone cheese

• 80 g of powdered sugar

• 2 teaspoons of gelatin + 60 ml of water

Jelly layers:

• 4-5 jelly in different colors (e.g. strawberry,

lemon, gooseberry, blue)

• a total of about 1200–1400 ml of hot water (according to the proportion of

packaging)

Preparation:

Preheat the oven to 180°C.

Beat the eggs with sugar for a fluffy mass.

Add sifted flour with baking powder and

gently mix.

Pour the dough into a form lined with paper and bake approx. 25

minutes.

Cool the sponge cake.

Dissolve each jelly separately in hot water and

set to concentration.

Cut the thick jelly into cubes.

Pour gelatin with water, leave to swell and heat

to dissolve.

Whip the cream with powdered sugar rigidly.

Add mascarpone and mix briefly to combine.

Pour a thin stream of dissolved gelatin and

mix.

Spread part of the cream mass on a biscuit.

Arrange a layer of jelly cubes.

Spread another part of the cream mass.

Arrange another layer of jelly cubes.

Repeat laying layers to use the components,

finishing with cream mass. Of course you can also

make cubes with mass right away and put on a sponge cake.

On top, lay a mixture of jelly cubes.

Put the cake in the fridge for 4-6 hours to complete

concentration.