Blueberry in jelly Frużelina®

Ingredients:
Cake:
200g flour
130g icing sugar
130g margarine
4 eggs
5 g baking powder
100g almond flakes
75 g sugar
15 g Artificial honey PROSPONA
90 ml 30 % fat cream
10g butter
100 g Cake mix PROSPONA

Filling:
600g Blueberry in jelly Frużelina® PROSPONA
350 ml 30% fat cream
20g gelatin
32g vanilla sugar
200g homogenized cheese

Method:
Bring to the boil 75g sugar with the honey, butter and cream. Add almond flakes and cake mix. Leave to cool.
Cream the margarine with the sugar and yolks to a smooth paste. Add flour mixed with baking powder and then the whisked egg whites. Mix together. Divide the cake mixture between two 24 cm tins. Bake for 10 minutes at a temperature of 190ºC then top with the previously prepared almond mousse and bake for a further 20-25 minutes. Heat the Frużelina® and add gelatin (10g dissolved in 60ml water). Cool. Pour onto one of the baked cakes and refrigerate. Whip the cream with the vanilla sugar, add homogenized cheese and gelatin (10g dissolved in 60ml water). Spread this mousse onto the previously set Frużelina® and cover with the other cake. Chill for about 2 hours.

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