Colorful Gypsy Trail Cake

Very tasty, incredibly beautiful and bright, perfect for the holidays! The Gypsy Trails dance will always be the center of attention and will arouse the interest of everyone at the table. Jelly of different colors and tastes with a delicious creamy mousse is in perfect harmony with a delicate sponge cake. It is better to prepare it if you already have experience in baking.
cook time: 48h
Miles Denholm
Colorful Gypsy Trail Cake

Nutrition Facts (per serving)

279
Calories
17g
Fat
27g
Carbs
5g
Protein

Ingredients (12 portions)

For the biscuit:

Wheat flour 110 g
Egg whites 6 pc
Egg yolks 3 pc
Sugar 180 g
Vanilla sugar 10 g
Salt to taste
Butter 115 g
Baking powder 1 tsp
Cocoa 12 g
Poppy food 20 g
Turmeric to taste
Dry jelly 100 g

For the creamy mousse:

Cottage cheese 400 g
Heavy cream 400 ml
Sugar 140 g
Vanilla sugar 10 g
Gelatin 12 g
Water 100 ml

Filling:

Jelly 200 g

For impregnation:

Sugar 40 g
Water 40 ml
Cognac 2 tsp

Recipe instructions

Step 1

Step 1
How to make such a bright dance? It is made from sponge cakes and a filling of creamy mousse and colorful jelly. Prepare the jelly in advance, I usually prepare it overnight. To optimize the process, you can take ready-made semi-finished products and dilute them according to the instructions on the package. Use at least four colors. But you can make each color of jelly yourself from natural products. Please note that you cannot use raw kiwi and pineapple — the jelly will not harden.

Step 2

Step 2
Products for the biscuit should be at the same room temperature. Please note that 110 g of flour is needed in the main dough and additionally + 1 tbsp. added to the yellow part of the dough!

Step 3

Step 3
Wash the eggs well and dry. Then separate the whites and place 1 yolk and 2 in separate cups. The remaining 3 yolks will not be needed; use them for other dishes.

Step 4

Step 4
Add a pinch of salt to the whites and start beating at low speed. When a thick foam forms, pour in regular and vanilla sugar and gradually increase the speed to maximum. Beat the whites to stiff peaks. Both cold and room temperature egg whites will beat well. It is important that the dishes are grease-free and dry. The whipping time depends on the power of the mixer, for me it is about 4 minutes.

Step 5

Step 5
In 3 additions, add the sifted flour with baking powder, then gradually add the melted and cooled butter. Mix with a spatula very carefully from bottom to top, from edge to center. (If necessary, butter can be replaced with 0.5 cups of odorless vegetable oil).

Step 6

Step 6
The dough will be airy and fluffy. Divide it into 4 parts, try not to delay the process.

Step 7

Step 7
Add 1 tbsp to 1 part. flour and two yolks, which you first shake with a pinch of turmeric (or take 5-6 drops of yellow food coloring). In part 2 — sift the cocoa and add 1 shaken yolk. In part 3 — dry cherry jelly, in part 4 — poppy seeds.

Step 8

Step 8
Line the pan with oiled parchment. Place 2 tbsp one at a time in the middle of the pan. dough — yellow, coffee, poppy, pink.

Step 9

Step 9
Then sharply twist clockwise several times to ensure the dough is evenly distributed in the pan.

Step 10

Step 10
Bake immediately in a preheated oven at 180°C for about 30 minutes. The time may vary slightly in different ovens. I baked on a medium level, top-bottom mode. Follow all the recommendations when baking the sponge cake, check the readiness with a toothpick, if it comes out dry, it’s ready.

Step 11

Step 11
Let the biscuit cool slightly in the mold, then run a thin blade along the side, open the mold and remove. Let sit on a wire rack until completely cool, then cut into 2 layers. You can also prepare the biscuit in advance, then wrap the cooled one in film and put it in the refrigerator.

Step 12

Step 12
While the biscuit is cooling, prepare the impregnation, as the cakes turn out to be a bit dry. To do this, pour 40 ml of hot water into 40 grams of sugar; when it cools down, add 1-2 tsp cognac. and stir. Also soak the gelatin in cold boiled water and leave to swell. Always check the expiration date of gelatin.

Step 13

Step 13
Cut the multi-colored jelly into cubes and mix in a spacious container, cover and put in the refrigerator until the desired time.

Step 14

Step 14
Now you can collect the dance. Line the bottom of the pan with clean parchment. Place the cake cut side down and soak it. (I took the cut side up just for the aesthetics of the photo).

Step 15

Step 15
Put on and close the side of the form, lay out the acetate tape (you can cut the stationery corner).

Step 16

Step 16
Products for creamy mousse. The gelatin is already soaked, the cream should be well cooled and use only 33% or more for whipping. Take out the curd cheese in advance so that it is at room temperature.

Step 17

Step 17
Add half the regular and vanilla sugar to the creamy curd cheese and beat until fluffy on low speed.

Step 18

Step 18
Add the remaining sugar to the cold cream and start whipping at low speed, gradually increase to maximum. Once the cream begins to thicken, add the whipped cream cheese and combine, swirling for 10-20 seconds.

Step 19

Step 19
Heat the swollen gelatin, but do not let it boil, stir until the granules are completely dissolved and cool slightly. While stirring, pour thinly into the mousse, stir until smooth. It is convenient to heat gelatin in pulses in the microwave, constantly checking and stirring. You can use a water bath, as convenient.

Step 20

Step 20
Add jelly cubes into the prepared creamy mousse in parts and mix.

Step 21

Step 21
Pour the mousse and jelly into the mold onto the bottom cake layer and smooth it out.

Step 22

Step 22
Immediately cover the top with the second cake with a beautiful cut facing up, and don’t forget to soak the cake on the back side. Press the top lightly for a better connection. Cover with film and refrigerate until the mousse has completely hardened; I always leave it overnight.

Step 23

Step 23
Then carefully remove the bead and strips of acetate tape. On the cut you will see a fancy mosaic of multi-colored jelly.

Step 24

Step 24
Cut into small cakes. The taste, like the appearance, is bright and multifaceted. Try it, you wonʼt regret it!

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