Drunk jelly cakes

1. Dough preparation

all-purpose flour / plain flour 10.5 oz (300 g) • powdered sugar 2.75 oz (80 g) • chicken egg 1 pc • unsalted butter 4.5 oz (130 g) • baking powder for gingerbread 0.25 oz (10 g)

Mix flour with sugar, egg, butter and baking powder.

2. 

unsalted butter • all-purpose flour / plain flour

Work the dough, use a rolling pin to spread half of the dough, transfer it to the greased and floured baking tin. Bake 15 minutes at 355°F (180°C).

3. Baking

Bake the same way also the second half of dough.

4. Jelly filling

Clear Jelly Cake - powder 2.75 oz (75 g) • sugar granulated 3.5 oz (100 g) • water 1.3 cup (300 ml) • dry red wine 10 tbsp (150 ml)

Mix jelly powder with sugar, water and red wine. Bring to boil.

5. Cut the fruit

various fruits 1.5 lb (700 g)

Put in a bowl fruit cut into small pieces. Put aside one third of the fruit for final decoration.

6. Add fruit in gelatin

Pour hot gelatin mixture over fruit in the bowl. Let it cool while stirring occasionaly. Place the bowl into refrigerator, jelly slowly becomes stiff (while stirring occasionaly).

7. Spread gelatin on top of the cake base

Carefully spread the stiff jelly on top of the cake base. Cover with the second cake base.

8. Cover with whipped cream

whipping cream (30-33% fat) 1.1 cup (250 ml) • cream stabilizer 0.25 oz (10 g) • butterscotch liqueur 2 tbsp

Whip the cream with stabilizer until stiff. Add Butterscotch liqueur into the whipped cream. Spread it over the top cake base. Sprinkle with remaining pieces of fruit.