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.
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
Instructions
- Cut and core the apple. Puree in a blender together with the date flour and the vegetable drink.
- Mix all dry ingredients. Add pureed mixture and lemon juice. Stir everything in.
- 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.
- 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
- Boil water with finely chopped pitted dates for about 2 minutes.
- Whisk in red currant powder.
- Then add the sachet of agar agar and stir well.
- Simmer everything together for at least 2 - 4 minutes until a thick mixture is formed.
- Pass through a sieve and allow to cool slightly.
Notes
