Apricot Sour Cream Jelly Cake
Description
This light and airy apricot dessert will be a perfect addition to any dinner or festive table. For vibrant colors and extra flavor, I've added strawberries to the apricots. For better stability and digestibility, I use agar-agar instead of gelatin. All the details of preparing the jelly cake "Apricots in Sour Cream" are available in the step-by-step recipe.
Instructions
- 1
Step 1
Wash the apricots and strawberries, then dry them.
- 2
Step 2
Soak agar-agar in warm water for 15 minutes. Halve the apricots and remove the pits. Cut the strawberries into 4 pieces. Mix sour cream with sugar.
- 3
Step 3
Bring the soaked agar-agar to a boil, then simmer for 5 minutes, stirring constantly, until completely dissolved. Pour it into the sour cream cream, continuously whisking until smooth and uniform.
- 4
Step 4
Pour 1/4 of the sour cream mixture into a dome-shaped bowl. Arrange a layer of sliced apricots and strawberries. Work quickly, as agar-agar begins to set at 40 degrees Celsius.
- 5
Step 5
Alternating layers of sour cream mixture, apricots, and strawberries, fill the bowl. Place the bowl with dessert in the refrigerator for 1 hour.
- 6
Step 6
Using a thin knife, carefully run along the edge of the cake to separate it from the sides of the bowl. Place the bottom part of the bowl into hot water for half a minute. Invert the jelly cake onto a serving plate.
- 7
Step 7
Serve at the table.