Jelly and Berry Cake
Description
For making this cake, I used cherries. It's not necessary to add fresh berries to the filling. Frozen ones will work just as well. The main thing is to let them thaw completely, then be sure to drain off the excess liquid.
Instructions
- 1
Step 1
First, mix the flour with baking powder in a deep bowl. Then add the cocoa powder to the mixture. Stir with a spoon.
- 2
Step 2
Then beat the eggs with sugar. Beat for a long time, a little over five minutes, until you get a white mixture. Add vanilla, and beat for another minute.
- 3
Step 3
Gradually add the flour mixture to the egg mixture. Carefully mix. Transfer to the bottom of the baking dish. The baking pan must be lined with parchment paper.
- 4
Step 4
Bake the sponge cake in the oven at 180 degrees. Cooking time: 25 to 30 minutes. Check readiness with a toothpick. Let the sponge cake cool.
- 5
Step 5
Mix boiling water with half a cup of sugar in a saucepan. Pour this syrup over the cherries.
- 6
Step 6
Soak the gelatin in half a cup of water. Then heat the gelatin until the granules dissolve completely. In a separate container, beat the sour cream with cottage cheese and sugar. Pour in the cooled gelatin and beat the mixture a little longer.
- 7
Step 7
Place the biscuit in the mold. Generously pour cherry syrup over it.
- 8
Step 8
Then pour the cottage cheese mixture over the biscuit and put it in the refrigerator to set.
- 9
Step 9
When the gelatin and cottage cheese mixture has set, spread the berries evenly on top. Prepare the cherry jelly according to the instructions and pour it over the berry layer.
- 10
Step 10
Put the cake in the refrigerator for four hours. Remove it from the mold and place it on a plate.