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Pink favorite cake

updated

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Ingredients for 1 servings:

  • 250 g ladyfingers
  • 100 g butter
  • 2 bags of jelly (red)
  • 4 tbsp sugar
  • ½ liter of water
  • 400 g frozen mixed fruits
  • 4 cups whipped cream
  • 2 bags of cream stiffener

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

For the crust: Crumble the sponge fingers, mix with the butter, and spread the mixture into a cake ring to form the base, pressing it down. For the topping: Boil the jelly with the sugar and water. Add the frozen fruit to this mixture and puree. Whip the cream with the cream stiffener and fold it into the cooled jelly. Spread this mixture over the prepared crust. Refrigerate the cake for 24 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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