Cake
Description
This is a classic recipe for making a "Clipart" cake. Thanks to the colorful jelly and pieces of orange peaches, the cake turns out very bright and beautiful, which is undeniably attractive. Make sure the cake sets properly in the refrigerator, otherwise it may fall apart. Good luck! The dessert is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare two types of jelly according to the instructions. Place them in the refrigerator to set for 1-2 hours.
- 2
Step 2
Pour 100 ml of water over the gelatin, let it swell for 10 minutes.
- 3
Step 3
Heat the gelatin over low heat to 50 degrees. Stir until completely dissolved, then cool.
- 4
Step 4
Cut the canned peaches into medium pieces.
- 5
Step 5
Break the cookies into large pieces.
- 6
Step 6
Place both jelly plates into a container with hot water for 15 seconds, then turn the jelly out onto a plate.
- 7
Step 7
Now cut the jelly into large pieces.
- 8
Step 8
Prepare a large container in which the cake will set. Add sour cream, sugar, and vanilla sugar to it. Beat thoroughly until the sugar is completely dissolved.
- 9
Step 9
Pour in the gelatin (cooled). Mix the mixture with a blender.
- 10
Step 10
Add pieces of jelly, peaches, and cookies to the sour cream mixture. Gently mix.
- 11
Step 11
The cookies should float to the top—monitor this moment, as this side will later be the bottom of the cake. Place the container in the refrigerator to set for 4-5 hours.
- 12
Step 12
Dip the container with the cake into hot water for 20 seconds, cover the top with a large plate, and flip it over. The cake is ready!
- 13
Step 13
The pastry is ready. Serve with tea.