|
Ingredients: |
|
Materials |
Quantity |
|
A |
eggs |
4 units
|
|
|
sugar |
100 g |
|
Sifted
|
low protein flour |
100 g |
|
|
corn flour |
20 g |
|
|
baking powder |
¼ teaspoon |
|
|
water |
50 ml |
|
|
vanilla essence |
¼ teaspoon |
|
|
better melted |
30 g |
|
|
ovalette |
1 teaspoons
(10g) |
|
|
|
|
|
|
Fruit Jelly Cake |
|
|
B |
water |
500 ml |
|
|
sugar |
80 g |
|
|
agar-agar powder |
2
teaspoons |
|
|
instant jelly |
½ teaspoon |
|
|
fresh cream |
250 ml
(beaten) |
|
|
desiccated coconut |
100 g |
|
|
adequate kiwi |
|
|
|
pineapple |
|
|
|
strawberry |
|
|
Method: |
Step
1:
|
Beat 'A'
until fluffy, add in ovalette, then add in
sifted flours, beat with fast
speed until creamy, add in essence, water and melted butter.
Pour into a 9" round mould, (brushed with oil, place paper).
Bake at 180 - 200 Celsius for 20-25 minutes. |
Step 2:
|
Bring 'B' to boil, take out 50 ml
and pour into a 8" ring mould. Leave to half set. Arrange fruits
on top. Pour in the remaining until is full. Remove from mould
after set. |
Step 3:
|
Decoration
-
Slice the cake into two
parts. Brush a layer of fresh cream, arrange fruit,
brush another layer of fresh cream, cover with another
cake slices.
-
Brush the cake with fresh
cream again then place fruit jelly on top. Place
strawberry in the middle. Cover the sides with fresh
cream, Sprinkle desiccated coconut on top.
|
Step 4:
|
|
Step 5:
|
|
Step 6:
|
|
|
