Jelly cake
Description
The dish is prepared without unnecessary complications. For the jelly cake, you'll need several packets of colored jelly—choose any colors you like: yellow, red, orange, green. I used raspberry, strawberry, and peach flavors; I don't like green, and yellow wasn't available at the store. I also suggest adding pieces of soft sweet sponge cake to the dessert. The cream will be sour cream-based with gelatin; you can partially replace the sour cream with yogurt or cottage cheese. You can assemble the cake in two ways: as in my recipe, or in layers. Place a layer of sponge cake, then sour cream cream, followed by jelly, then another layer of cake, cream, and jelly. Serve the finished dessert immediately.
Instructions
- 1
Step 1
Prepare everything for the cake. Let's get started!
- 2
Step 2
First, prepare the colored jelly. Boil 900 ml of water, then pour 300 ml of water into each jelly packet, mix well, and chill in the refrigerator until completely and firmly set (approximately 2 hours). If the packet instructions say to add 400 ml of water, use only 300 ml instead to ensure the jelly is firm.
- 3
Step 3
Now it's time to bake the sponge cake. Separate the egg whites from the yolks. Beat the whites until they form a thick, light foam, gradually adding sugar during the process; the mixture should become firm and dense.
- 4
Step 4
Add the egg yolks, flour, and mix the dough again with a mixer or spatula. I mix it with a mixer at low speed.
- 5
Step 5
The dough is ready. Preheat the oven to 200 degrees.
- 6
Step 6
Line the biscuit pan with parchment paper, pour in the batter, and bake in the oven for 15-20 minutes.
- 7
Step 7
My sponge cake was ready after 20 minutes. Let it cool first in the pan, then simply on a wire rack.
- 8
Step 8
Soak 40 grams of gelatin in 300 ml of cold water, let it stand.
- 9
Step 9
While the gelatin is steeping, cut the cold biscuit into cubes.
- 10
Step 10
Mix sour cream with 300 grams of sugar, then heat the gelatin until dissolved and pour it into the sour cream. Stir. The mixture will initially be liquid, but will thicken as it cools.
- 11
Step 11
Break the ready-made colored jelly into pieces with a teaspoon and add them to the sour cream cream.
- 12
Step 12
Add biscuit cubes to the sour cream cream. Mix well.
- 13
Step 13
Pour the sour cream-jelly mixture into a silicone or thin plastic mold. Smooth it out and refrigerate for at least 3-4 hours; I usually leave it overnight.
- 14
Step 14
In the morning, place the cake pan in a bowl of hot water for a minute, then invert it onto a serving plate. Decorate to your liking; I used some cream and berries.
- 15
Step 15
Serve at the table.
- 16
Step 16
Done.