- Shopping a Breeze dough roll at the supermarket (I had the recipe but do not remember) and put it in a greased pan. It is important to make holes in the dough with a fork so that no air bubbles and rise the dough. They also look good with puff pastry, but so well bored so they do not get too sensitive and are not bubbles. We bake over medium-high (or so says the package of dough) until it is browned but not burned, ideally cooked but stay white. Is better thanbe generous with the dough, I stretched too much and cut me down a bit when cooked.
- You make gelatin flavor you want and leave it a couple or three hours in the fridge to grab a bechamel-like consistency, without being completely curdled. Gelatin flavors you can buy or make at home with white gelatin and natural fruit juices or flavored tea. In this case, I bought strawberries.
- You take the mass of the oven (best left to cool before assembling the cake) and you put slices of fruit you want. Legend has it that tropical fruit gelatin prevent curdling, but I once did with pineapple syrup and was good. Once well distributed small pieces of fruit on the ground (in this case bananas), I echas over gelatin. If you soak the dough too thin and will curdle out, and if too strong will not mix well and be deformed. Ideally, that is somewhat curdled but manageable enough to cover the fruit and is well Lisita.
- You put the cake in the fridge for a couple or three more hours and voila, a cake very light and extremely easy and nice and cool for summer. If served with whipped cream is delicious. Of course, essential to keep in the fridge. For Christmas I did a version with raspberries and wild fruit jelly made with fruit juice, jam and jelly white, and was also very good.
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