Fruit Jelly Cake | Donut Shaped Beautiful Fruit Jelly Cake | Lemon Cake | Amazing cake

Fruit jelly cake in donut shape. Of course, it’s not just a cake full of jelly. Delicious lemon cake and strawberry cheese cream all inside the donut ring. If the old jelly cake had a soft sponge cake. This jelly cake is another flavor. This cake… it was so delicious. I think it’s really hard to describe the taste in words. It would be great if you could try it too. If you try it, you will understand and empathize with me.

▶Ingredients

♥ Cake finished size

[Mold size: 18cm(outer diameter)*6cm(inside diameter)*5cm(H)]

♥ Lemon Cake

[Mold size: 16cm(outer diameter)*8cm(inside diameter)*4cm(H)]

2 eggs

100 g sugar (1/2 cup)

2ml vanilla extract

4g lemon zest (1/2~1 piece)

95g cake flour ( 1/2 cup + 3 Tbsp )

2 g baking powder (1/2 tsp)

45g unsalted butter ( 3 Tbsp )

60 g sour cream ( 4 Tbsp )

♥ Strawberry Cheesecake

[Mold size: 16cm(outer diameter)*8cm(inside diameter)*4cm(H)]

90g cream cheese ( 1/3 cup + 2tsp )

50g strawberry puree ( 3 Tbsp + 1 tsp )

15g sugar ( 1 Tbsp + 1/2 tsp )

35g unsweetened yogurt ( 2 Tbsp + 1 tsp )

5g lemon juice ( 1 tsp )

3ml vanilla extract

3 g powdered gelatin ( 1 tsp )

15 g water (1 Tbsp)

90g Heavy cream (60% whipped) ( 1/3 cup + 2 tsp )

♥ Fragrant Lemon Jelly

18g powdered gelatin ( 2Tbsp )

90g water ( 1/3 cup + 2tsp )

180g warm water ( 3 /4 cups )

60g sugar ( 1/4 cup + 1 Tbsp )

12g lemon juice (2 tsp + 1/2 tsp)

♥ fruits

Strawberry, Orange, Dragon Fruit, Apple Mango, Shine Muscat, Kiwi

▶Recipe

1. Grease the mold with room temperature butter.

2. Make zest and squeeze lemon juice, used one lemon. Please use 1/2 to 1 piece. It’s a variation of the lemon pound cake recipe.

3. Used the foam-type dough method to make it moist + added sour cream. Add a very small amount of vanilla extract. Take a double bath in warm water. Heat up to 40 degrees Celsius. (104F).

4. Combine the butter and sour cream in one place. Prepare to 55C (131F). Whip until volume increases, whip on low speed for 2-3 minutes. There is a lot of powder add in two portions. Temperature: 55C ( 131F)

5. Pour it into the mold. Bake at 170C( 338F) for 28~30 minutes. The lemon cake is ready.

6. Cool it down. Put it back in the mold and cut off the protruding part. Cut 3 pieces 1cm thick. Cut off the part with the burn color. Cut the inside too.

7. Strawberry Cheese cream. Soften the cream cheese. Add strawberry puree. You can substitute it with raspberry puree I added food coloring for a vivid color.

8. Squeeze a little cream. Make sure the round part goes down. As much cream is added as the cake is cut. Repeat adding the cake and cream. Clean up the protruding cream. 3~4 hours in the freezer.

9. Fragrant Lemon Jelly. Mix the powdered gelatin with cold water. Leave it on for 15~20 minutes. Gelatin after 20 minutes, soak in hot water to dissolve. Warm water, melt the sugar. Pour some jelly. Refrige for 5~10minutes.

10. Remove moisture from the fruit on a kitchen towel. Add your favorite fruit. Place in the refrigerator for a while to allow the fruit to stick. REfrige for 10~20 minutes. Cover the cake so it doesn’t get wet.

11. Jelly temperature:27C (80.6F). Fridge for 4~5 hours. Shall we taste it?