Alpen Gold Fruit Sponge Cookies are loved by almost everyone. Popular with both milk and dark chocolate, it combines only three products: jelly, biscuit and chocolate. Why not do it yourself? And if you make it in the form of one big cake? In this recipe, you are invited to make a jelly cake in the form of a giant cookie with a diameter of 30 cm.
It is necessary
- 250 grams of flour
- 250 grams of sugar
- 250 grams of butter
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence (preferred)
- 2 bags of orange jelly (135 grams sachets)
- 100 grams (one bar) dark chocolate (can be substituted with milk chocolate if desired)
Instructions
Step 1
A jelly cake recipe should start with making the filling. To get a nice orange jelly filling, start by stirring two packs of orange jelly with water. Prepare the jelly according to the package directions, but cut the amount of water by half.
Step 2
Once you've got the hot liquid, pour it into a large, shallow bowl and refrigerate. The jelly must cure very well, otherwise it may creep.
Step 3
While the filling is solidifying, you need to continue to cook the cake with jelly - do the cake. Preheat oven to 180 º C and oil a round baking dish. It is best to first place the baking dish on a piece of paper, draw a circle with a pencil, then cut it out and place it on the bottom of the mold. Use paper for the bottom, and oil only the edges of the mold.
Step 4
Using a food processor or wooden spoon, combine the butter and sugar until pale and fluffy. When you see that there are no more pieces of butter left in the mixture, you're done.
Step 5
Add eggs to mixture and mix thoroughly. If you are using vanilla essence, add it to the mixture in this step.
Step 6
If necessary, combine baking powder and flour before adding them to the mixture. Stir well with a food processor, otherwise the jelly cake will not have the consistency you want.
Step 7
Pour the mixture into the prepared dish. Bake in a preheated oven at 180 º C for 30 minutes. The crust should rise, turn golden brown and firm to the touch.
Step 8
Leave the crust to cool, in the pan for 5 minutes, then transfer to a wire rack. When it's completely cool, place it on a serving dish. After that, you can collect the biscuit cake with jelly.
Step 9
Make sure the jelly has set very well. If so, proceed to this step. If not, wait until it becomes very hard. Pry the jelly out of the bowl with a knife, flexible spatula, or any tool that won't damage it too much. Then flip the bowl over to the center of the crust. The jelly will probably fall out somewhat reluctantly, but with a few taps on the bottom of the bowl, it should slide out.
Step 10
Melt the chocolate in the microwave in a bowl. Be very careful not to burn it: heat it for 1 minute, remove it and stir it, and if it doesn’t melt, put it to heat several times for 30 seconds with breaks. Alternatively, you can melt the chocolate in a water bath (in a bowl over a pot of boiling water) if you don't have a microwave.
Step 11
Let the melted chocolate cool for a few minutes, as you might accidentally melt the jelly when pouring it over the top. Start the chocolate coating from the center of the jelly, letting the chocolate drip down the sides of the cake. Smooth out the chocolate layer with a spatula or spoon.
Step 12
Leave the jelly cake in a cool place until the chocolate hardens. Serve and Enjoy!
