Honeydew Jelly Torte Recipe

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A torte with honeydew jelly topping

Ingredients

Sponge

  • 180 g of sponge mix
  • 3 eggs
  • 45ml of milk
  • ˝ tsp of honeydew essence
  • 45 g of butter (melted)

    • Honeydew Filling

  • 200 g of honeydew (chopped)
  • 20 g of preserved mandarin peel (chopped)
  • 200 g of fresh cream (whipped)

    • Topping

  • 300 ml of water
  • 20 g of instant jelly powder
  • 30 g of caster sugar

    • Preparation

    1. To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in essence. Fold in melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
    5. To make filling, mix chopped honeydew with chopped mandarin peel well.
    6. Place a slice of cake into bottom of cake tin. Spread some cream, sprinkle with filling.
    7. Spread with cream again and continue layering until finished. Garnish with honeydew balls.
    8. For topping, bring all ingredients to boil. Leave to cool slightly and pour over honeydew balls. Leave jelly to solidify.
    9. Remove cake, decorate the sides with croquants.

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