Doughnut bottom with fruit in jelly

Ingredients for Doughnut bottom with fruit in jelly

Instructions for Doughnut bottom with fruit in jelly

To prepare the Doughnut bottom with fruit in jelly recipe, please follow these instructions:

Knead all the ingredients for the cake bottom together. Press the dough out into a springform lined with baking paper and bake the cake at 180 degrees for about 20 minutes until it is golden brown on top. Let the base cool off and loosen the cake, then from the sides and bottom. Line the mould with film and place cake bottom down in shape again. The film prevent the liquid gel which later to be poured over the bottom does not spill out. Brush the cake bottom with melted chocolate and let the chocolate harden. Soak the gelatine in a bowl with plenty of cold water. Mix fruit juice with water. Melt the gelatine over hot water bath and mix the melted gelatin with fruit juice. Add the berries (if they are frozen, they do not need to thaw first) and pour the berries and juice over cake bottom. Style the cake in the refrigerator for geleen is stiffened-it takes 1-2 hours. Take the cake out of the mold, remove film and serve it on a kagefad.