Berry Jelly Cream Cake – After my trip to the USA, I picked up this delicious fruity summer cake recipe for the Little Patisserie. It is very tasty – juicy, but not too sweet. I think it’s the perfect summer cake: it has delicate flavours of vanilla and almond, with lots of summer fruits. You can make yours using your favourite jelly. Recently, I’ve taken a liking to transparent jelly, so I’ve chosen a strawberry and vanilla flavoured jelly. Try this one at parties!
Berry Jelly Cream Cake
- 3 large eggs – yolks and whites separated
- 80g plain flour
- 50g ground almonds
- 130g sugar
- 2 tsp vanilla extract
- 1/3 tsp baking powder
- 1 sugar-free vanilla or cream pudding (choose a pudding that requires 500ml milk)
- 1 tbsp plain flour
- 400ml milk
- 1 and 1/2 tbsp sugar
- 1 tsp vanilla extract
- 120g unsalted butter, room temperature
- 2–3 tbsp lemon juice
- approximately 80ml water
- 1 tsp icing sugar
- 600g berries or more
- 2 jellies powders (I used transparent strawberry-vanilla flavoured jellies; 1 jelly is intended for 500ml of water)
- 800ml of hot water
- Pour 250ml of milk into a saucepan, then add sugar and bring to the boil. Add pudding and flour to the remaining milk and mix thoroughly, taking care to avoid lumps. Use a electric mixer if you prefer. Pour the mixed pudding and flour into the boiling milk and wait until it thickens, mixing constantly. Once it’s boiled, keep it on a low heat for 1 minute, stirring continuously. Remove from the heat and leave to cool completely.
- Preheat the oven to 160°C
- Sift the flour, then add baking powder, and ground almonds. Mix together.
- Beat the egg whites until they form soft peaks. Still whisking with an electric mixer, add sugar, vanilla extract, and stir until the mixture becomes thick and shiny.
- Next, add egg yolks to the egg whites and mix together until you get a creamy, consistent texture.
- Sift the previously prepared flour and almonds into the egg mixture and stir with a spatula. Place the batter in a 25cm cake tin lined with baking paper. Smooth and place in a preheated oven. Bake for about 35 minutes. After taking the cake out of the oven, leave it to cool completely.
Finalising the cake:
- Combine both jellies with 800ml of hot water. Stir until the jelly dissolves, then let it cool completely.
- Lift out the sponge cake from the tin, remove the baking paper and place the paper back into the tin. Flatten the top of the cake by cutting off the baked crust and place it back in the tin. Here you can optionally line the cake tin with a foil rim. This will make the edge of the cake more even and the cream shouldn’t touch the cake tin.
- Mix the soaking ingredients and soak the sponge cake.
- Place the butter in a bowl and cream for about 2 minutes. Add vanilla extract and pudding, then divide it into three portions. Keep mixing until all the ingredients are combined. Lay the ready-made filling on top of the sponge cake and smooth it over. Place the fruits on top and pour the slightly thickened jelly over them. Smooth and place the cake in the fridge, preferably overnight.
- Carefully lift out the cooled sponge cake, using a knife to separate the edges of the cake from the tin if you didn’t use a rim foil.
Happy baking! :)