cake

German sponge cake with fruit and gelatin:

Line a cake tin with baking paper.

Overlay with 10 mm layer of sponge cake.

Paint with melted chocolate to reduce absorption if desired.

Arrange a 15 mm layer of berries or sliced stone fruit on top.

Make gelatin as directed on the packet, but with a little extra water.

On the gelatin setting, pour over the sponge and fruit until the fruit is half covered in gelatin.

When set cover fruit with up to another 10 mm of gelatin.

Allow second layer of gelatin to set.

Decorate with fruit.

traditional and original recipe.

photo from google images.
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