I add sugar and mix in water and boil it till it boils. I put it in freezer for 50 minutes, the upper layer should firm up. Then I lay the second layer, soaking it with remaining syrup and laying jelly. Put it in the freezer or fridge to let the top layer set. I put the first cake, soaked it with syrup and poured half of the mousse. I wrapped the form with clingfilm and made it taller with a plastic folder. And trimmed the edges to fit the mold in. I add sugar to the juice and warm in the microwave. Until the cake is ready, it can be put in the fridge. When the cream is whipped, start adding the strawberry-orange mixture a little at a time.Ĭontinue to whisk for a few minutes to mix everything well. Otherwise the cream may split.Īnd at the same time we start beating the COLD cream with the COLD cream cheese.
The mass should definitely cool down well. Cook in microwave and let sugar dissolve.Īdd swollen gelatin and strawberry puree to hot juice. Or just in a mold of desired diameter.Īdd all the sugar to the juice. Stir well.Īnd pour into the form in which we will assemble the cake. Mashed potato peeled and pitted oranges with a blender.Īdd sugar and put it on stove, bring to boil. The size of the form 19*24.īake the biscuit at 165 degrees, for 16 minutes. Pour into the baking tin, lined with parchment, and bake in a preheated oven. Do not knead for a long time, so the whites do not lose their fluffiness. The mass will be quite dense.Īnd then in small portions, gently add egg whites. Then add the zest and the starch and baking powder to the yolks. Then add half of the sugar and continue beating until a stiff foam.Īdd the other half of the sugar to the yolks and beat until the yolks are puffy and lightly fluffy. I add a pinch of salt to the egg whites and beat until soft and frothy. I separate the egg whites from the yolks. How to cook cake "fruit opera" step by step with photos
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