Jelly and Fruit Torte

Ingredients

• Flour1.5 cups
• Baking powder1.5 tsp
• Sugar1.5 cups
• Eggs6 eggs
• vanillaa little
• Milk1/2 cup
• apricot or strawberry jelly (1 box)1 box
• canned or fresh fruit or pineappleas desired

Allergens (inferred from ingredient names): cereals_gluten, eggs, milk

Nutrition per serving (modelled estimate, not measured): kcal 280, protein 6, fat 4, carbs 56, fiber 1, sugar 44

Original steps

1. Separate the egg whites from the yolks and beat the whites thoroughly with a mixer after adding 3 teaspoons of water.
2. Beat the yolks well in a bowl, then add them to the whipped whites in the mixer along with the sugar, beating the mixture well until the sugar dissolves.
3. Mix the flour with the baking powder and add it gradually to the mixture, alternating with the milk until all ingredients are incorporated.
4. Grease a cake pan with ghee and lightly dust with flour, then pour the cake batter into it and bake in a medium-heat oven until done.
5. After removing from the oven, let the cake cool, then flip it onto a serving plate.
6. Boil 5 cups of water with sugar added as needed, then remove from heat and add the jelly, stirring continuously until completely dissolved.
7. Pour one-third of the jelly mixture over the cake.
8. Place the remaining jelly in the refrigerator to set, but do not let it freeze solid.
9. Slice the banana or pineapple and arrange the slices neatly over the jelly layer.
10. Pour one-third of the jelly over the fruit, then return to the refrigerator to set, and then to the freezer to firm up.
11. Carefully place the cake base over the jelly layer, then pour the remaining third of the set jelly over the top, and return to the freezer until frozen.
12. To serve, move the pan over hot steam for a few seconds, then flip onto a serving plate; you can garnish the surface with whipped cream rosettes.