Anyone who has never tasted mum’s summer dessert, with rusks, cream and jelly to raise his hand … I don’t see any hands raised, which means that everyone, especially those born after ’70, we have spent many summer afternoons thoroughly wiping the saucers from this cool, colorful summer dessert.
MATERIALS (for a 25 cm diameter baking tray)
Base
- 12 rusks
- 150 gr. sugar
- 100 ml water
- 2 slices orange
- 1 shot orange liqueur
Orange cream
- 1L freshly squeezed orange juice
- 1 sachet (100g) vanilla flavoured Cream Pudding
- four tablespoons sugar
Vanilla cream
- 750 ml of fresh milk
- 1 sachet (100g) vanilla flavoured Cream Pudding
- four tablespoons sugar
Jelly for coating
- 1 sachet (100g) jelly powder with strawberry or pomegranate flavor
- 1 cup boiling water
- 1 cup cold water
Fresh sliced fruit on the surface (peaches or pineapples)
PREPARATION
In a small saucepan we pour the sugar and water and leave them to boil.
Add the orange slices and cook for 1-2 minutes. Remove from the heat, pour the orange liqueur and allow to cool.
In the meantime, make the orange cream. In a small saucepan, pour the orange juice, add sugar and pudding, mix well and allow to boil.
Stir constantly, over medium-high heat until the mixture thickens and has a thick cream. Remove from the heat and allow to cool slightly for about half an hour.
In a pan or a pastry hoop, cover with rusks after dipping them for 2 seconds in the syrup. Make sure not to leave any gaps in the bottom of the pan.
Spread the orange cream over the rusks and let it cool well.
Make the vanilla cream. In a small saucepan, pour milk, pour sugar and pudding and stir well.
Allow to boil and have a thick cream. Leave to cool as well and spread it over the orange cream. Allow this cream to cool as well.
We make the jelly too. In a bowl pour the jelly powder, pour the hot water, mix well and then add the cold water. Stir and allow the mixture to cool completely until it begins to thicken slightly. We do this because if the jelly mixture is too liquid and we pour it over the sweet it may leak out from any small openings at the bottom of the sweet, that is to say, absorbed and not enough to cover the surface.
Especially if you are using a hoop, it is very likely that a small amount of moist jelly will come out and leave the hoop base that does not fit perfectly into the base tray. I’m talking to you from experience … I’ve had to “lose” half of the surface of the dessert that had come out on the tray that I had attached the hoop to set it up. Also, if the jelly has started to thicken slightly when you spread it on the cake, the fruit slices will stand up better and will not float on the wet jelly, that has happened to me too …
After you have emptied the jelly, sprinkle the fruit slices too and put in the fridge for at least 4-5 hours.
