John Myers
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Vanilla Cake with Jello Surprise
The perfect vanilla cake with jello surprise recipe with a picture and simple step-by-step instructions.
Ground:
- 60 g Zwieback
- 30 g Sugar
- 70 g Chopped almonds
- 150 g White couverture
- 20 g Amaranth
Jello surprise:
- 1 packet Jelly powder (raspberry)
- 100 g Sugar
- 500 ml Water
- 100 g Raspberries
Vanilla cream:
- 1 packet Custard powder
- 400 ml Milk
- 0,5 Pc. Vanilla pod
- 50 g Sugar
- 400 g Cream
- 250 g Quark
- 7 tsp Cream stiffener
Decoration:
- 30 g Desiccated coconut
- 100 g Chocolate, bittersweet
- 60 g Dried apricots
- 60 g Salted pretzels
ground
- Chop up the rusks with a mixer or rolling pin. Put the chopped almonds in a pan with the sugar and let everything caramelize over medium heat. Then spread them out on baking paper and let them cool down. Chop the white couverture and let it melt over a water bath.
- Mix together all the ingredients for the base and place them in a baking ring with a diameter of 22 cm. Press down the bottom with a glass or burger press and place it in the refrigerator.
Jello surprise
- Put the jelly powder together with the sugar in a saucepan, stir it and add the water. Now heat it until everything has dissolved. Make sure it doesn’t start to boil or the gelatin will break.
- Fill the jelly while still warm into small silicone molds or into plates or cups lined with cling film. Add a few raspberries at a time and let the jelly set in the refrigerator for about 4 hours.
vanilla cream
- Mix the custard powder with the milk and, if necessary, add some vanilla pulp and the scraped-out vanilla pod and sugar. Bring the pudding to the boil in a saucepan while stirring, fill it up and cover it with plastic wrap directly on the surface so that no skin forms. Let the pudding cool. Then rub it through a fine hair sieve so that the lumps disappear and the pudding becomes smooth.
- Beat the cream with the quark and the cream stiffener (Sanapart) until stiff and fold in the cooled pudding.
- Now place the little jelly surprises on the no-bake base and spread the vanilla cream over it. Place the cake in the refrigerator for at least 1-2 hours or alternatively in the freezer for 30 minutes.
decoration
- Chop or grate the couverture finely. Now melt 2/3 of it over a warm but not boiling water bath. Once everything has melted, remove the liquid couverture from the water bath. Add the last third of the couverture and stir until it has dissolved.
- Now dip the apricots and pretzels halfway into the couverture. Then place them on parchment paper to dry.
- Remove the cake from the cake ring, sprinkle it with the desiccated coconut and decorate it with the pretzels and apricots.
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