Caramel jelly cake

Category: Confectionery
Caramel jelly cake


Valvery chocolate sponge cake:
Eggs 110g-2pcs
Granulated sugar 170 g / 8st. l
Cocoa 40 g / 4st. l
Milk 90 g
Rast. odorless oil 85 g
Flour 110 g / 8st. l.
Baking powder 12 g
Flourless Chocolate Sponge Cake:
Eggs 130g-3pcs
Granulated sugar 60 g
Butter 50 g
Chocolate 150 g
Bavarian cream with caramel syrup:
Cream 35% 125 g
Milk 125 g
Caramel syrup 40 g
Lemon juice 15 g
Yolk 50g-3pcs
Gelatin 10 g
Soaking milk 50 g
Jelly caramel
Caramel syrup 250 g
Water + lemon juice 250 g + 20 g
Gelatin 15 g
Apple water / juice 75 g
Melon 200 g
Chocolate cheese (curd) mousse:
Curd cheese 400 g
Cream 35% 200 g
Chocolate 100 g
Granulated sugar 100 g
Gelatin 15 g
Water 50 g
Fruit for decoration 100 g

Cooking method

  • Valvery chocolate sponge cake
  • The dough was cooked in half a portion for 2 eggs.
  • Beat eggs with sugar until they increase in volume and fluffiness.
  • Mix flour, cocoa and baking powder and sift.
  • Add bulk products to the eggs with sugar and mix at the lowest speed. Those who intervene manually can intervene with a spatula. Who is used to it.
  • Then carefully add milk and butter and mix. I mixed everything with a mixer at a minimum speed.
  • Grease the plastic form with oil. Cover the bottom with parchment and grease it in the same way.
  • Pour the dough into a mold.
  • We bake in 800 W microwave for 6 minutes.
  • We don't get the biscuit right away. Let cool in the microwave.
  • The biscuit rose 2 times. The height of the finished biscuit is 4 cm. The shape is 23 cm.
  • Caramel jelly cake
  • For the cake, I used 1/2 of this biscuit.
  • Chocolate cake without flour
  • A set of products for a chocolate cake
  • Caramel jelly cake
  • Divide the eggs.
  • Beat the yolks with sugar.
  • Beat the whites until they increase in volume and splendor. So that when the form is turned over, they do not fall out.
  • Combine and mix gently.
  • We heat the chocolate and butter in a water bath or in the microwave.
  • Add to the egg mass and mix gently with a spatula.
  • Put the dough in a greased mold and bake in the microwave at 800 W for 3 minutes.
  • The dough first rises during baking, then falls off.
  • Cool in the microwave.
  • The dough is very fragile. Get out of the mold carefully.
  • Caramel jelly cake Caramel jelly cake Caramel jelly cake Caramel jelly cake Caramel jelly cake Caramel jelly cake Caramel jelly cake Caramel jelly cake
  • The cake is quite dense. The structure is layered. Very fragile.
  • Caramel jelly cake
  • Bavarian cream with caramel syrup
  • A set of products for the cream.
  • Caramel jelly cake
  • Soak gelatin in milk
  • Caramel jelly cake Caramel jelly cake
  • Add caramel syrup to the yolks, mix.
  • Heat the milk, but do not bring it to a boil.
  • Add eggs to milk and stir.
  • Put on fire and, with continuous stirring, bring the mass until thick.
  • Caramel jelly cake Caramel jelly cake Caramel jelly cake Caramel jelly cake Caramel jelly cake
  • Dissolve gelatin
  • Add to the custard egg mass
  • Caramel jelly cake Caramel jelly cake
  • Whisk the cream
  • Add to cream and stir
  • Caramel jelly cake Caramel jelly cake Caramel jelly cake
  • Add lemon juice. Mix.
  • Jelly caramel
  • Used to make this jelly melon caramel syrup. Made with a recipe from Omela "Melon honey"
  • I didn't get honey
  • While I was boiling the melon in its own syrup, he didn't want to thicken it.
  • As soon as it thickened, from the fact that there was a small amount of melon, the juice immediately began to melt like granulated sugar.
  • I had to add water ...
  • Got some caramel melon syrup
  • This is how it looks
  • Caramel jelly cake
  • I diluted it with water, added lemon juice. I boiled it. Cool slightly so that you can add gelatin.
  • Soaked gelatin in apple juice
  • Dissolved, added to caramel syrup
  • I prepared a melon, after cutting it into long, narrow pieces
  • Caramel jelly cake Caramel jelly cake
  • Chocolate cheese (curd) mousse
  • This mousse is made last when the cake is almost complete.
  • In the original recipe, this mousse was made with cottage cheese.
  • I used Natura curd cheese (maybe Almetta) + a little bit of curd (I had to attach it)
  • Cheese and curd should be at room temperature
  • Mousse products
  • Caramel jelly cake
  • Soak gelatin in water, dissolve
  • Add sugar to curd cheese
  • Whisk the cream
  • Melting chocolate
  • Caramel jelly cake Caramel jelly cake Caramel jelly cake Caramel jelly cake
  • Next, quickly add melted chocolate into the curd cheese with sugar, mix
  • Pour the dissolved gelatin under the whisk and mix
  • Add whipped cream and mix everything gently
  • There is no photo of the finished cream, since it was necessary to quickly collect everything
  • Assembling the cake
  • Anyone who has a molding ring use it.
  • For those who do not have we use foil folded several times.
  • Put a chocolate biscuit on the bottom
  • Top with Bavarian caramel cream
  • Lay the chocolate cake on top without flour
  • Put in the refrigerator to cool well
  • Caramel jelly cake Caramel jelly cake Caramel jelly cake
  • We take out the cake from the refrigerator
  • Spread 1/3 of the chocolate cheese mousse on the biscuit
  • Cool in the refrigerator
  • After that, pour a thin layer of caramel jelly
  • Cool in the refrigerator until the jelly solidifies completely
  • We put chopped strips of melon on it (I also added blueberries)
  • Pour a little jelly
  • We put in the refrigerator so that the jelly grabs and the fruits do not float
  • Pour out the remaining jelly
  • Cool and let the jelly completely freeze
  • Caramel jelly cake
  • Top with the remaining chocolate mousse
  • We put it in the refrigerator for 2 hours, so that the whole structure grabs well
  • Remove the ring
  • Decorating the cake
  • I made cake portions and decorated with fruits
  • Caramel jelly cake Caramel jelly cake Caramel jelly cake

The dish is designed for

cake diameter 23 cm, height 9 cm weight 2.6 kg


The original recipe uses banana fruit with caramel jelly.
But I accidentally in the process of making melon honey, got caramel melon syrup. There was a melon at home.
I decided to slightly edit the recipe and make a layer of caramel jelly with melon.
Anyone who loves bananas may well use them.
As well as any other fruit.
Caramel jelly goes well with many fruits.
The trick here is the transparency of the jelly. Of course not in taste too. But outwardly transparent jelly with pieces of fruit immediately attracts attention.
For caramel jelly, you can just use sugar and water. So, in principle, it was given in the recipe that I took as a basis.
For every 100 g of sugar, 250 g of water is used.
Sugar is dissolved in a saucepan with a thick bottom until golden brown, poured with water and stirred until the caramel is completely dissolved
White blotches are visible in the chocolate - cheese mousse, this is the result of the addition of cottage cheese.

tania T
Lyudochka! Wow, what a cake muddied !!!
Tanya, thanks !! But he was not fully told how to do it. I didn't have enough strength to finish last night.
Today I finished the description. Now you can make such a cake too !!
Yeah, well, yes ... we can ... look at the pictures and read the description ... And make such beauty ... just Husky!
Olka I
how beautiful that !!!!

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