Delicate biscuit, curd layer, kiwi aroma in transparent jelly, all this gives the jelly fruit cake a special taste sensation.
It is necessary
- For biscuit:
- - chicken egg, fresh - 3 pcs.;
- - granulated sugar - 50 g;
- - premium wheat flour - 75 g;
- - vanilla sugar - sachet;
- - lemon juice - 1 tsp
- For the curd layer:
- - cottage cheese - 400 g;
- - sour cream - 200 g;
- - sugar - 100 g;
- - gelatin - 2 tablespoons;
- - milk - 100 ml.
- For the jelly layer:
- - kiwi - 4 pcs.;
- - dry jelly with kiwi flavor - 1 pack.
Instructions
Step 1
Separate the yolks from the protein in different containers. Whisk the protein separately until firm peaks. Combine the yolk with a spoonful of hot water, start whisking, then gradually add sugar. As soon as the mixture lightens, add lemon juice and stir.
Step 2
Gently combine the whipped yolks and whites, then add flour, mix again. Grease a baking dish with oil, the bottom can be closed with parchment. Spread the biscuit dough in a mold, bake for 35-40 minutes at 190-200 degrees.
Step 3
Take up the preparation of the curd layer. To do this, dip the gelatin in a container with milk, leave to swell for 20-30 minutes. Then heat the mixture, but do not boil. Mix cottage cheese with sugar, sour cream and beat. Add gelatin to the finished mass. Spread the lush curd mass in an even, dense layer on the cooled biscuit. To make the curd layer gel faster, leave the cake in the refrigerator for a while.
Step 4
Cook the jelly according to the instructions printed on the package. Cool it down to room temperature. Peel the kiwi, cut into slices. Put the kiwi on top of the semi-finished product, pour it gently with a jelly mass, set it again to freeze in the cold. Divide the finished jelly fruit cake into portions, serve.
