Refreshing Summer Desserts
For the shortcrust pastry:
For the fruit filling:
For the mascarpone cream:
For the meringue:
A spectacular layered cake combining a buttery shortcrust pastry base with a fruity blueberry and strawberry jelly filling, a smooth mascarpone cream and a delicate, crispy meringue. Finished with toasted flaked almonds, this impressive dessert offers a delicious balance of fruity freshness, creamy sweetness and crunchy textures. Perfect for summer celebrations, family gatherings and special occasions.
Place the flour in a bowl, add the icing sugar and Gellwe Baking Powder, and mix briefly. Coarsely grate the cold butter into the flour mixture, dusting it with flour as you go. Add the egg yolks and knead by hand or using an electric mixer until a moist, slightly sticky dough forms.
Line a 25 × 30 cm baking tin with baking parchment and press the dough evenly into the base. Prick it with a fork and bake in a preheated oven at 190°C (conventional top and bottom heat) for approximately 18–20 minutes, until nicely golden.
Remove the pastry from the oven and leave to cool completely.
Empty both sachets of Gellwe Blueberry Flavour Jelly into a bowl, pour over the hot water and stir until completely dissolved. Set aside to cool.
Add the blueberry jam to the cooled jelly and mix well. Add the blueberries and chopped strawberries, then gently stir with a spoon. Leave until the jelly begins to set slightly. You can place it in the refrigerator briefly to speed up the process.
Pour the partially set fruit jelly mixture over the cooled pastry base and smooth the surface. Refrigerate the cake for approximately 1–2 hours.
Pour the chilled whipping cream into a mixing bowl. Add the icing sugar, Gellwe Śmietanex Whipped Cream Stabiliser and Gellwe Vanilla Sugar. Whip until thickened but not completely stiff. Add the mascarpone and beat until smooth and thick.
Spread the prepared mascarpone cream evenly over the fruit layer and smooth the surface. Refrigerate the cake for approximately 8 hours, preferably overnight.
Draw a rectangle on a sheet of baking parchment matching the dimensions of the baking tin. You can do this by placing the tin on the parchment and tracing around its edges.
Whisk the egg whites until foamy, then gradually add the sugar, one tablespoon at a time, until all the sugar has been incorporated. Continue whisking for approximately 10 minutes, until the sugar has completely dissolved.
Spread the prepared meringue mixture over the marked rectangle on the baking parchment and smooth the surface. Use a spoon to create decorative peaks if desired, then sprinkle with flaked almonds. Bake in a fan oven at 110°C for 2 hours and 45 minutes, or dry the meringue at 120°C using conventional top and bottom heat. Remove from the oven and leave to cool completely. The meringue can also be prepared a day in advance.
Carefully remove the well-chilled cake from the tin and peel away the baking parchment. Remove the parchment from the cooled meringue, then place the meringue on top of the cake, pressing down gently.
