Colorful Jello Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 201 mg | (5 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the jello
- 1 pkg gelatin (lemon)
- 1 pkg gelatin (raspberry)
- 1 pkg gelatin (lime)
- 750 milliliters Apple juice
- 6 Tbsps sugar
- For the sponge cake
- 2 eggs (medium size)
- 100 grams sugar
- 2 Tbsps hot water
- 1 packet Vanilla sugar
- 75 grams Pastry flour
- 25 grams cornstarch
- Baking powder
- For the topping
- 9 sheets gelatin
- 300 grams Yogurt (0.1% fat)
- 250 grams Cream quark (40% fat)
- 50 grams sugar
- 1 packet grated Lemon peel
- 500 milliliters Whipped cream
Preparation steps
For the jello: Prepare each jello powder individually with 250 ml (approximately 1 cup) of water and 2 tablespoons sugar according to package instructions. Pour liquid in three flat, cold rinsed pans. Put in the refrigerator to chill and solidify.
For the sponge cake: Separate eggs. Beat egg whites while sprinkling about 1/3 of sugar until stiff. Beat egg yolks until thick with remaining sugar, water and vanilla. Add egg whites to egg yolk mixture. Mix flour with cornstarch and baking powder and sift over egg mixture. Fold everything smooth with a whisk. Line the bottom of a springform pan of 28 cm (approximately 11 inch) diameter with parchment paper. Pour in the batter. Bake in preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F) for 20-25 minutes. Let cake stand for 10 minutes in the pan then remove from pan and turn out onto a wire rack lined with parchment paper. Remove parchment paper from cake bottom and allow to cool.
For the topping: Soak gelatin for 5 minutes in cold water. Combine yogurt with cream quark, sugar and lemon zest. Squeeze out gelatin and dissolve in a saucepan over moderate heat. Quickly stir into the yogurt mixture and refrigerate. Beat cream until stiff and fold into gelatin mixture.
Lay sponge cake on a cake plate and place a cake ring around it. Cut jello into cubes, setting some cubes aside for garnish. Fold remaining jello cubes into topping. Spread cream on the cake. Chill in the fridge for 3 hours.
Carefully loosen and remove cake ring. Garnish cake with set aside jello cubes and serve.
