Sponge cake with fruit jelly

 

Ingredients (sheet approx. 24×24 cm):

Biscuit:

• 4 eggs

• 120 g of sugar

• 120 g of wheat flour

• 1 teaspoon of baking powder

The fruit layer:

• 400-500 g of fruit (strawberries, blueberries,

brzoskwinie/nectaryny)

• 2 fruit jellies (e.g. strawberry and

Peach)

• 700 ml of hot water (to dissolve the jellies)

Towers:

• 400 ml of cream 30-36%

• 2-3 tablespoons of powdered sugar

• 1 pack of cream fixu (optional)

• 50 g of almond flakes

Preparation:

Preheat the oven to 170°C.

Separate the proteins from the yolks.

Beat the proteins into a rigid foam.

Add sugar in batches, mixing until dissolved.

Add the yolks and mix briefly.

Add flour with baking powder and gently

mix.

Pour the cake into a form lined with paper.

Bake a biscuit and cool.

Dissolve the jelly in hot water and leave to

cooling down.

Cut the fruit into pieces.

Put the fruit on a biscuit.

Pour the fruit with thickening jelly.

Put the cake in the refrigerator to the total concentration.

Whip the cream with powdered sugar, add the fix and briefly

mix.

Spread the whipped cream on a layer of jelly.

Sprinkle the top with almond flakes.