Pastry
Description
Winter Cherry Pastry – a very versatile dessert, indeed
Instructions
- 1
Step 1
Pour the jelly into a deep plate. I have raspberry jelly, but you can use any kind.
- 2
Step 2
Pour in boiling water, stirring until the jelly dissolves completely.
- 3
Step 3
Pour the jelly into cups, filling them one-third full. Now place the cups in the refrigerator to set.
- 4
Step 4
For the sponge cake, separate the egg whites from the yolks.
- 5
Step 5
Beat the egg whites until stiff peaks form, adding a pinch of salt, and gradually add sugar.
- 6
Step 6
When the egg whites become fluffy and snow-white, it's time for the yolks. Add them one at a time, continuing to beat.
- 7
Step 7
Then carefully add the flour and cocoa, mix with a spatula.
- 8
Step 8
Pour the batter into the molds and bake in an oven preheated to 180 degrees. Bake the sponge cake for about 30 minutes.
- 9
Step 9
While the biscuit is baking, let's prepare the middle yogurt layer. Pour the gelatin into a deep container and pour boiling water over it. Stir until smooth.
- 10
Step 10
Add the chocolate yogurt and mix everything until smooth.
- 11
Step 11
The berry jelly in the cups has slightly set, it's time to add the yogurt jelly. Fill another third of the cup and refrigerate.
- 12
Step 12
Remove the sponge cakes from the oven, let them cool, and soak them with berry syrup.
- 13
Step 13
Place the sponge cakes on top of the yogurt layer, gently pressing down with your hand. The sponge should sink slightly into the yogurt. Chill again for 20-30 minutes.
- 14
Step 14
When the dessert has set, carefully remove the pastry from the cups and sprinkle with coconut flakes. Enjoy, the dessert is ready!