Pickled tongue salad, page-21

german sponge cake with fruit and gelatine

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

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

When set cover fruit with up to another 10 mm of gelatine

Allow second layer of gelatine to set.

Decorate with fruit

original and traditional recipe from my database.

photo from google images.
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