ICED CAKE 😋
Ingredients
For the sponge cake:
6 eggs
180g of white sugar
180g of unprepared flour
1/4 teaspoon salt
5g of baking powder
1 tablespoon of vanilla essence
For the layer of gelatin and strawberry carlota:
500gr of strawberry jelly
1 liter of hot water
1/2 can of canned peach
400g of evaporated milk
For the orange Charlotte layer:
500g of orange jelly
1 liter of hot water
400g of evaporated milk
Preparation
- Beat at maximum speed 6 eggs at room temperature, add 1/4 teaspoon of salt.
- Add 180 grams of white sugar little by little. Beat at maximum speed for 5 minutes until the texture seen in the video is achieved.
- Sift and add 180 grams of unprepared flour.
- Sift and add 5 grams of baking powder.
- Integrate with surround movements and add 1 tablespoon of vanilla essence.
- Pour over a mold with parchment paper, distribute evenly.
- Bake in a preheated oven at 180ºC for 15 minutes. Then let the cake rest and cool.
- Unmold and cut the cake very carefully.
- Dilute 500 grams of gelatin of the flavor you want in 1 liter of hot water.
- Reserve 1 cup of diluted gelatin to prepare the carlota layer (gelatin with milk). Repeat with gelatin of another flavor.
- In a greased mold, add 2 cups of diluted gelatin.
- Place canned peach wedges (you can try it with other fruits)
- Refrigerate for 1 hour and then remove from the cold. Add strawberry carlota and a layer of sponge cake. Refrigerate for 1 hour.
- Remove from the cold, add carlota of another flavor. Place another layer of cake. Secure more carlota and a last layer of carlota. Refrigerate overnight.
- Unmold with the help of a pastry spatula.
