Peach in jelly Frużelina®

Ingredients:
250g flour
320g icing sugar
250g margarine
5 eggs
250g Cake mix PROSPONA
3g baking powder
1 kg Peach in jelly Frużelina® PROSPONA
500 ml 30 % fat cream
25g gelatin
10g cocoa

Method:
Cream the margarine with the icing sugar (250g) and the yolks. Once smooth, add flour mixed with baking powder. Whisk the egg whites. Delicately combine the creamed mixture with the beaten whites and cake mix. Bake for around 50 minutes at a temperature of 190ºC in a 36x22cm tin. Warm the Frużelina® and then add to it the prepared gelatin (15g gelatin dissolved in 70ml of water). Cool and pour onto the baked cake. Whip cream, add 70g icing sugar and cocoa, then the gelatin (10g dissolved in 50ml water). Pour the mixture onto the cake with the set Frużelina®. Chill.

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