This bright and beautiful jelly cake is perfect for hot summer days. Besides being beautiful, it is also delicious. Sour cream layers go well with fruit jelly and give the cake a delicate creamy taste. Neither child nor adult will refuse a piece of such a delicacy.
Such a beautiful jelly cake is perfect as a dessert for the whole family for every day. But also on the festive table, it will be appropriate.
Making such a cake is not at all difficult. You just need to be a little patient, because each subsequent layer of jelly needs to be poured onto the well-cured previous one. However, the stunning striped look of this cake is well worth it!
If you also like jelly desserts without baking, then be sure to make such a light cake.
Ingredients:
- gelatin - 25 g
- sugar - 100 g
- sour cream - 500 ml
- jelly fruit red - 1 pack
- jelly fruit green 1 pack
- water - 1 l
Step by step recipe
1. First, pour jelly and gelatin with cold boiled water.
Pour 25 g of gelatin with a two-hundred-gram glass of water. Be sure to mix and set aside until swelling.
2. We dilute fruit jelly with 20% less water than indicated in the instructions. My instructions indicated 500 ml of water, I pour 400 ml.
3. Leave the fruit jelly and gelatin for 15-20 minutes in order for the gelatin to swell.
4. After 20 minutes, we begin to prepare the cake.
We take the first color of jelly, mine is red, and melt it in a water bath. You can also heat in the microwave for 10-15 seconds impulses until complete dissolution, stirring each time. Remember that gelatin cannot be heated over 80 degrees, otherwise it will lose all its gelling properties.
Now we fill in the first layer of our future jelly cake and put it in the refrigerator to freeze.
5. The second layer will be sour cream jelly.
To prepare it, take half a liter of sour cream and add 100 g of sugar. Stir and set aside for about 5 minutes to dissolve the sugar.
After the sugar has completely dissolved in the sour cream, add the melted gelatin. Be sure to mix.
6. All layers of jelly before pouring the next one must be completely solidified. The jelly that is poured must be at room temperature, otherwise the previous layer will melt.
While the cake is in the refrigerator, the jelly in the bowl may harden. If this happens, then melt it again.
7. So fill the whole cake, alternating color layers and pouring white ones between them.
It is most convenient to pour the jelly with a spoon, this way the least bubbles are formed and it is easier to control the thickness of the layer.
8. In order to get the finished frozen cake out of the mold, it must be immersed in water heated to about 50 degrees for 10 seconds.
We take a plate and turn the cake onto it.
This is such a bright, beautiful and very tasty jelly cake. All the zest of this cake is in the sour cream layers. They give it a creamy flavor that goes well with fruit jelly. Be sure to prepare such a cake for yourself, your loved ones and loved ones.
Video recipe
The recipe is taken from my culinary site. gotovimop.com