Gelatin Fruits Cake

Techie Smurf brought his family for the visit we were going to have last year until the pandemic hit.  Exact same sightseeing list, just a year-ish later.  This version also included Writer Smurf's birthday.  We had a very small party that I'm considering this year's tea.  And of course, there had to be cake.

This concept of cake decorating came up on my YouTube recommendations.  Specifically, Boone Bake had an excellent video.  I could only find recipes that seemed any good on Korean sites, so I'm going to call this a Korean design and label it non-American.

The inside of the cake can be anything.  Sponges are the most common.  I made Vanilla Chiffon.  You want a light frosting.  I used whipped cream stabilized with half a tub of store-bought vanilla frosting.  Many sites use a cream cheese mousse, making it more like an entremet.  I didn't feel like buying ring molds to do that and redesigned the concept for standard cake pans and springform pans.

Then there's the fruit.  Most videos showed kiwi, mango, and several fruits that are nearly impossible to get in my area.  I went for berries and cherries, with thinly sliced plums between the layers.  I wanted fruits I could throw together in a pot for some quickie mixed jam if there was any left over.

For the gelatin, all the recipes were in metric.  I have nothing against it, but that isn't how gelatin is sold in the U.S.  Also, I don't know if the concentration is consistent worldwide.  As I was about to tear open the packets and guess, the back of the packet held the recipe for the consistency I wanted.  Problem solved.

I'll admit, this was almost a complete disaster.  The gelatin ran out the bottom on the first attempt to fill the springform.  It was a good thing I had wrapped the bottom in plastic wrap.  I let the remaining half an inch chill in the fridge for an hour to set it.  Then I carefully tried again.  With the bottom sealed and the gelatin in the measuring cup much thicker, I was able to fill the form as high as I had intended.  It set in the time I had allowed for the project, and everyone was amazed with the effect.

2 or 3 layer cake, any flavor
Whipped cream, stabilized with either cream cheese or buttercream frosting
Sliced and pitted fruits of choice
4 packets unflavored gelatin (for an 8" cake in 9" springform)
1 quart water (same)
1/4 C lemon juice, or to taste
1/2 C sugar, or to taste

1.  Start the decorating process a minimum of 6 hours before serving, 8 to allow for extra setting time.  Trim cake layers 1-1/2" to 2" smaller in diameter than your springform.  Trim flat if necessary.

2.  Slice fruits to no more than 1/2" thick, and filling fruit as thin as you can make it.

3.  Prepare frosting.  For 9" springform, I whipped 1-1/2 C of whipping cream and added approximately 1 cup of store-bought frosting once it reached firm peaks.  Be careful not to over-whip into butter, but the frosting needs to be able to support the fruit coating.

4.  Base assembly.  Place bottom layer directly on the springform bottom or on a circle parchment on the bottom.  Make sure it is centered.  Spread frosting on it, layer fruit, and put a little more frosting over the fruit.  Add the next layer and repeat if using three layers.

5.  Crumb coat cake top and sides with remaining frosting, into a layer about 1/4" to 1/2" thick.  Chill about 5 minutes to set everything while you organize the topping fruit.

6.  Make sure your fruit is dry, or it's going to slide off.  Cover top and sides with fruit.  A little frosting can show through, but you basically want it to look like a Jell-O mold.  Snap on the springform rim.  Line inside of rim with parchment or food-grade acetate.  Wrap the bottom well with plastic wrap and chill while you make the gelatin, about 30-45 minutes.

7.  In a medium bowl, bloom all the gelatin in 1 C cold water (for 4 packets) for about 15 minutes.  In a saucepan, heat remaining 3 C water and sugar until sugar dissolves.  It does not need to come to a boil.  Add lemon juice and stir.  Pour into bloomed gelatin and stir until dissolved.  Allow to cool to room temperature and start to thicken.

8.  Get the cake out of the fridge.  Gently spoon the cooling gelatin over the top of the cake.  If this fails, you've at least made the fruit glossy.  As the gelatin starts to collect at the bottom of the pan, check for leaks.  Adjust paper and wrap as necessary.  When you get about half an inch of standing gelatin, put the cake back in the fridge for half an hour and leave the gelatin on the counter.

9.  After about 30 minutes, check that the gelatin is starting to set around the cake and there are no major leaks.  The bowl on the counter might be a little thick and gloppy.  If too thick to spoon, microwave for 15 seconds and stir vigorously.

10.  Continue to ladle gelatin into the mold, checking constantly for leaks.  If it's dripping at all, put it back in the fridge for half an hour.  Eventually, you'll be able to fill the springform about to the top edge of the cake.

11.  Chill cake for at least 4 hours, until gelatin is firmly set.  Carefully remove springform, then paper/acetate lining.  Trim any torn pieces of gelatin.  If you placed the cake on parchment, you might be able to carefully slide it onto a serving plate.  Not promising.  Otherwise, use the springform bottom as your server.  Cake should be served slightly cold, and might melt on a hot day if left out.  Slice and serve like a normal cake.

Makes one 9" cake, about 16 servings

Difficulty rating :-0