Raspberry Jelly Fancies
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 6 h. 45 min.
Ready in
Ingredients
for
35
- For the base
- 4 eggs
- ½ cup sugar
- salt
- ¾ cup all-purpose flour
- ¾ cup Corn starch
- For the topping
- 3 ⅕ cups fresh Raspberries
- ½ cup sugar (scant)
- 2 Tbsps lemon juice
- 8 sheets red gelatin
- 2 ½ cups Raspberry juice (or apple juice)
- ⅞ cup cream
- 2 Tbsps Vanilla sugar
Preparation steps
1.
Preheat a conventional oven to 180°C.
2.
Separate the eggs and beat the egg yolks together with half of the sugar until light and creamy. Whisk the egg whites with a pinch of salt and the remaining sugar until stiff and glossy. Gently fold the egg whites into the egg yolk mixture. Sieve the flour and cornflour and carefully fold in. Pour the batter onto a baking tray lined with baking paper (ca. 30 x 40 cm). Bake in the oven for 12 - 15 minutes. Remove from the oven, turn out onto baking paper and allow to cool.
3.
Wash and clean the raspberries and dab dry. Mix with the sugar and lemon juice and leave to marinate for an hour. Soak the gelatine in cold water, then squeeze out and dissolve in a little of the raspberry juice over a hot water bath. Now stir into the remaining raspberry juice. Stir in the berries and stir until cool.
4.
Place a cake ring over the base and pour the raspberry jelly on top. Even out and allow to set in the fridge for at least 4 hours.
5.
To serve, take a small round cutter (ca. 4 cm in diameter) and cut out small tartlets. Whip the cream and the vanilla sugar until stiff, put in a piping bag with a star tip nozzle and pipe a rosette on the top of each fancy. Place on a platter and serve.
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