Almost everyone loves Alpen Gold fruit biscuit cookies. 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? This recipe suggests making a cake with jelly in the form of a giant cookie with a diameter of 30 cm.
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You will need
- 250 grams of flour
- 250 grams of sugar
- 250 grams of butter
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence (preferably)
- 2 packets of orange jelly (135 gram sachets)
- 100 grams (one bar) of dark chocolate (can be replaced with milk chocolate if desired)
Instruction manual
1
The jelly cake recipe should start with the preparation of the filling. To get a good orange jelly filling, you should start by mixing two packs of orange jelly with water. Prepare the jelly according to the packaging instructions, but halve the amount of water.
2
Once you get the hot liquid, pour it into a large shallow bowl and refrigerate. Jelly must be solidified very well, otherwise, it can creep.
3
While the filling hardens, we must continue to cook the cake with jelly - do cake. Preheat the oven to 180 º C and oil a round baking dish. It is best to pre-place the baking dish on a piece of paper, draw a circle with a pencil, and 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.
4
Using a food processor or wooden spoon, mix the butter and sugar until a pale and fluffy mass is obtained. When you see that there are no more pieces of oil left in the mixture, everything is ready.
5
Add eggs to the mixture and mix thoroughly. If you are using vanilla essence, add it to the mixture in this step.
6
If necessary, mix baking powder and flour before adding them to the mixture. Mix thoroughly with a food processor, otherwise the cake with jelly will not work out the desired consistency.
7
Put the mixture in the prepared form. Bake in a preheated oven at 180 º C for 30 minutes. The cake should rise, acquire a golden brown color and become elastic to the touch.
8
Leave the cake so that it can cool in shape for 5 minutes, then transfer it to the wire rack. When it has completely cooled, put it on a dish. After that, you can collect biscuit cake with jelly.
9
Make sure the jelly is very well frozen. If so, go to this step. If not, wait until it becomes very hard. Pry jelly out of the bowl with a knife, a flexible spatula, or any tool that won't damage it too much. Then turn the bowl over to the center of the cake. The jelly is likely to fall out somewhat reluctantly, but with a few taps on the bottom of the bowl it should slip out.
10
Melt the chocolate in a microwave in a bowl. Be very careful not to burn it: heat it for 1 minute, remove it and mix, and if it has not melted, set it to heat several times for 30 seconds with interruptions. Alternatively, you can melt the chocolate in a water bath (in a bowl placed over a pot of boiling water) if you do not have a microwave.
eleven
Allow the molten chocolate to cool for several minutes, as you may accidentally melt the jelly when pouring it on top. Start chocolate coating from the center of the jelly, letting the chocolate flow down the sides of the cake. Smooth a layer of chocolate with a spatula or spoon.
12
Leave the jelly cake in a cool place until the chocolate has hardened. Serve and enjoy!
Useful advice
This cake is designed for a company of 12 to 14 people. Bon Appetit!