This berry cream jelly cake is a delightful treat that will transport you to a summer garden. Imagine layers of juicy strawberries, raspberries, blueberries, and red currants suspended in a luscious cream. The preparation is straightforward, and the result is a show-stopping dessert that’s perfect for any occasion. Serve this berry cream jelly cake chilled, and watch your guests’ eyes light up!
Nutritional Information (Per Serving)
Calories: 235.42 kcal
Servings: 8
Preparation Time: 2 hours 30 minutes
Ingredients (for 8 servings)
- Mixed Berries (Strawberries, Raspberries, Blueberries, Red Currants): 150g (5.3 oz)
- Sour Cream: 300g (10.6 oz)
- Red Currant Sprigs: 2
- Gelatin: 40g (1.4 oz)
- Powdered Sugar: 1/2 cup
- For the Sponge Cake:
- Baking Powder: 1 tsp
- All-Purpose Flour: 100g (3.5 oz)
- Eggs: 2
- Unsalted Butter: 100g (3.5 oz)
- Sugar: 100g (3.5 oz)
- Vanilla Sugar: 1 tsp
Instructions
- Preheat the oven to 170°C (338°F). Grease a heatproof dish with butter. Sift the flour and baking powder into a bowl.
- Add the eggs, softened butter, regular sugar, and vanilla sugar. Knead a soft dough, pour it into the dish, and bake for 30 minutes.
- Dissolve the gelatin in 1/2 cup of cold boiled water and let it sit for 20 minutes.
- Whip the sour cream with powdered sugar until smooth.
- Heat the gelatin over low heat until completely dissolved, then remove from heat. Gradually pour it into the sour cream, stirring constantly. Let it cool.
- Wash and dry the berries. Cut the strawberries into halves or thirds. Break the cooled sponge cake into pieces.
- Line a semi-spherical mold or bowl with plastic wrap, leaving the edges hanging over. Layer some berries on the bottom, followed by a layer of sponge cake pieces.
- Repeat the layers until all ingredients are used. Pour the sour cream mixture with dissolved gelatin over the layers.
- Cover with the overhanging plastic wrap and refrigerate for at least 4 hours.
- Before serving, remove the top plastic wrap, invert the cake onto a serving plate, and remove the mold.
Useful Tip
Cover the plate of freshly baked Italian-style fish cakes with a large bowl to keep them warm until serving.
By the Way
When sifting flour for classic milk pancakes, hold the sieve higher over the bowl. This allows better aeration, resulting in smoother batter.
