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Fruity jelly cake

Fruity jelly cake

Fruity jelly cake is a very special pastry that melts in your mouth. The slight acidity of currant flavor enhances the aroma of the dough.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 3 person
Course: cake
Ingredients Method Notes

Ingredients
  

For the dough
  • 300 g whole spelt flour
  • 1 sachet or 16 g baking powder
  • 30 g tapioca starch
  • juice of one lemon
  • 80 g date flour
  • 1 apple approx. 120 g
  • 200 ml almond- or other vegetable drink
For the currant jelly
  • 250 ml water
  • 40 g dates Deglet Nour
  • 20 g red currant powder
  • 1 sachet of agar agar = 10 g

Method
 

  1. Cut and core the apple. Puree in a blender together with the date flour and the vegetable drink.
  2. Mix all dry ingredients. Add pureed mixture and lemon juice. Stir everything in.
  3. Line a small oblong baking pan with baking paper. Pour the mixture into it. Bake in a preheated oven at 180 degrees Celsius top/bottom heat for approx. 35 minutes. After 15 minutes, brush the cake with vegetable drink and finish baking.
  4. Remove the finished cake from the mold and let cool slightly. Then cut 1 x, spread with jelly, assemble and glaze the top and sides of the cake again with jelly. Then let the cake cool.
Make jelly
  1. Boil water with finely chopped pitted dates for about 2 minutes.
  2. Whisk in red currant powder.
  3. Then add the sachet of agar agar and stir well.
  4. Simmer everything together for at least 2 - 4 minutes until a thick mixture is formed.
  5. Pass through a sieve and allow to cool slightly.

Notes