Cake with jelly and fruits according to a step by step recipe with photo фото

Kitchen appliances and utensils: oven, stove, mixer, blender, detachable shape with a diameter of 24 cm, baking paper with a silicone layer, small bowl, 2 bowls, whisk, mixer bowl, grater, plate, spatula, knife, wire rack, cup, microwave, stewpan, sieve , long knife, ring, acetate film, cling film.

Ingredients

Step cooking

1. The bottom of the mold with a diameter of 24 cm is lined with baking paper with a silicone layer. Turn the edges down. We put on the bezel of the form and close it. Put 10 g of gelatin in a small bowl and pour 100 g of peach compote into it. Stir with a teaspoon and leave to swell.
   
2. Sift 125 g of flour into a separate bowl and mix it with 4 g of baking powder using a whisk. Gently separate the proteins from the yolks in 3 eggs. We put the squirrels in the bowl. To the proteins at room temperature, add a pinch of salt and beat with a mixer into a stable foam. Without interrupting the whipping, add 60-70 g of sugar in small portions and beat the proteins until stable peaks.
   
3. Wash my lemon, pour over boiling water and rub a separate plate on the zest with a fine grater. In a separate bowl, 50 g room temperature oil
   combine with 60 g of sugar and beat with a mixer for 2 minutes.
   
4. Add 3 yolks and continue whisking until the mass becomes more magnificent and light. Add the lemon zest and mix with a spatula.
   
5. Alternating, in several stages, add proteins and flour mixture, gently stirring with a spatula.
   
6. We take a baking dish and carefully spread the dough, evenly distributing it. In an oven preheated to 190 degrees, bake the cake at an average level of 20 minutes.
   
7. After this time, take out the biscuit mold and leave it in shape for 10 minutes.
   
8. Then we extract the biscuit using a knife to walk along the sides of the mold. We take out the bottom, remove the paper and completely cool on the grate. Cut the lemon in half and squeeze lemon juice out of it into a cup, after rolling the lemon on the table, pressing it with your palm. So the juice is better then squeezed out. In a small refractory cup we combine 50 g of sugar, 40 g of water and 30 g of lemon juice. Bring to a boil in the microwave. Stir until sugar is completely dissolved and cool completely.
   
9. Pour the remaining 250-300 ml of peach compote into the stewpan, put it on the stove and bring to a boil. Remove from heat and dissolve the swollen gelatin. Cool completely in a container with cold water.
   
10. Wipe the cottage cheese (300 g) through a sieve with a spatula. We shift into the bowl for the mixer. Add 150 g of thick sour cream, 60 g of powdered sugar and a pinch of vanillin.
    
11. Mix with a blender until smooth.
    
12. At the cake, with the help of a long knife or string, we trim the top. Transfer to a dish and soak in syrup.
    
13. Set a ring around, and inside put an acetate film. Instead of a ring for forming a cake, you can use a collar from a split shape. And instead of an acetate film, you can take baking paper, which previously wrap the side of the form.
    
14. Distribute the cream evenly over the cake.
    
15. Wash and dry peaches (200 g), sweet cherries (150 g) and currants (50 g). Remove the seeds from peaches and cherries. Peaches cut into thin slices. First spread peach slices on a cake on top of the cream in a checkerboard pattern, then between them cherries and black currants on top.
    
16. Pour with a spoon gently begin to set jelly.
    
17. We cover the form with cling film and set it to set for at least 2 hours, and preferably for 6-8 hours.
    
18. After this time, remove from the refrigerator, remove the form and the acetate film, and can be served.
    

Video recipe