Fruit and Chocolate Cake with Jelly

Growing up in Norway Cake was always on the menu for various celebrations and occations. And not only one but lots of different cakes. My mother made cakes of all kinds and for all different purposes. A dessert that was very common during my childhood and teenage years was Jelly with vanilla sauce. It was a kids favorite and a modern dessert back than. My mother some times used to combine cake and jelly and made fancy cakes that way for special occations. So this cake is a Fruit and Chocolate Cake with Jelly! And with vanilla filling.

Instead of Chocolate there could be whipped cream making it a Fruit and Cream Cake with Jelly.

The cake:

  • 6 eggs
  • 200 gr sugar
  • 180 gr wheatflour
  • 1/2 tsp bakingpowder
  • Mix the eggs and sugar until stiff and fluffy.
  • Add carefully the flour and baking powder. Stir in gently.
  • Grease a round pan and bake in oven on 160 Degrees Celsius for 30 minutes. Try with a tootpick to see if the cake is ready.

Filling and Decorations

Vanilla cream

Filling:

  • 1 ½ ts vanilla sugar
  • 6 dl milk
  • 9 eggyolks
  • ¾ dl sugar
  • 1 ½ tbs maizena

Instructions:

Divide the eggyolks from the eggwhites. Put the eggyolks, vanillasugar, sugar and maizena in a pot. Stir so there are no lumps. Put the pot on the stove and stir while you heat the mixture. Don´t put on highest heat. Stir all the time until you see the mixture start to thicken to custard. Do not let it boil. Cool down by putting the pot in a little cold water. Stir now and then.

When the vanillacream is cold whip some cream stiff (2, 5 dl cream) and add to the vanilla filling. Mix carefully with a spatula.

(To make the vanilla cream you can also buy a package with powder mix that is just to be mixed with milk and which does not have to be boiled.)

Chocolate cream filling and icing:

  • 200 gr chocolate (dark)
  • 300 gr butter
  • 300 gr icing sugar
  • 2 tsp vanilla sugar

Melt the chocolate in a bowl in a pan of hot water. Leave to cool.

Mix the butter and icing sugar until white and fluffy. Add the vanilla sugar.

Stir in the cooled, melted chocolate.

Topping:

Fresh fruits after your choice

I used Kiwi, Strawberries, Raspberries, Grapes (Kiwi was not the best idea because it was hard for the jelly to become stiff because of juice from the Kiwi. But it looks pretty).

Jelly

1-3 packages of jelly ready to mix. You follow the instructions on the package. How much you need depends on package size.

Make your own jelly:

  • 4 gelatin leaves
  • 1, 25 dl water
  • 0, 75 dl grenadine, or undiluted raspberry juice or a light juice of your choice

(If you need more you just increase proportionately the ingredients)

To assemble the cake:

Cut the spongecake in three layers.

Place the first layer in the cake mold. Spread out vanilla cream over the layer. Place the second layer on top and spread out a layer of chocolate icing. Place the third layer on top.

Decorate the top layer with the cut fruits in a nice pattern.

Mix the jelly from the package or make your own and let it harden a bit. Glace the fruits with the stiffening jelly and pour it around the edge of the cake as well. Let it cool until the jelly is hardened.

To serve take out the cake from the mold and place on a serving plate.

Decorate the cake with the chocolate icing.

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