Light Jelly Cake

This recipe was automatically translated from Romanian. View original here
Light Jelly Cake

It was a recipe invented and improvised by me, that we still stick to the silhouette but it is difficult with all the occasions to celebrate the diet. The top is very healthy and nutritious, the layers of jelly with milk are very fragrant and light, I said it is a perfect cake.

In the fasting / vegetarian version you can use rice or soy milk and vegetable gelatin, I saw that it is now everywhere.

Ingredients

Milk
1 l
cow milk, or vegan milk
Walnuts
300 g
Prunes
200 g
Medjool dates
100 g
Coconut flakes
150 g
Cacao powder
3 tbsp
Cane sugar
250 g
or normal sugar, or natural sweeteners make it as sweet as you like
Vanilla Extract
2 tbsp
Gelatine powder
30 g

Step by step

1

Finely chop 150g walnuts, plums and dates in a meat grinder or blender.

2

Add to this mixture 1 tablespoon of cocoa and 1 tablespoon of coconut.

3

Mix all the ingredients well, you should get a more sticky and elastic mixture, like a dough.

4

To make the cake you need a round pan with high embroidery, or a box, as I did - or it would be a perfect form of cake with the edges that come out.

Before assembling the cake, spread the cake tray well with a food foil, so that it covers the edges of the tray well. Put the above mixture in the tray, press lightly with your hands or spoon and spread evenly over the entire surface.

5

Boil 0.5 l of milk mixed with cocoa, vanilla and sugar, about half a glass. If you like it sweeter, add more sugar.

6

Chop the other amount of nuts (150g) well.

7

When the milk starts to boil, turn off the heat, add the walnuts and mix well, leave for 5-10 minutes and then add the gelatin, I put 1 and a half envelope - 1 sachet is for 500ml of liquid. Mix for 5-10 minutes to dissolve the gelatin, if it is one that dissolves harder, it is better to soak it in a little water in time.

8

Pour this mixture over the tray top. Refrigerate the casserole until the gelatin hardens well - 2-3 hours required. I left overnight.

9

After the first layer of gelatin hardens, start preparing the second, white layer. Boil 0.5 l of milk mixed with vanilla and sugar (150g).

10

When it starts to boil, add the coconut and turn off the heat. After 10 minutes, add the gelatin, as in the first layer, an envelope and a half, mix well until it dissolves.

11

Pour this mixture over the ones in the box, put them in the fridge to harden well, 2-3 hours.

12

After the layers have hardened well and before serving the cake, turn the tray upside down on a plate lined with plastic wrap, beat a little to make the cake come out well, remove the foil from above.

13

Then turn it over on a plate or plate on which the cake will be served. I did all this so that the top layer was white and the top was down. Remove all the foils and we will decorate the cake.

14

This is what the cake looks like before beautification.

15

I sprinkled coconut on top and on the edges, I put a popcorn made of sugar paste taken from the supermarket (in my opinion it is not edible but it looks good on the cake, before you cut the cake you can take it out).

16

Here you also have a section, the cake is very tasty and light - the top combines perfectly with the jelly layers and is also light. So we have reason to be supple and beautiful and not to miss a delicious dessert.

Good appetite!

Quantity: 1 kg (8-10 servings)
Prep time: 240 min
Difficulty: easy
Ready in: 40 min
Publish date:

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