Jelly cake is one of the lowest calorie cakes. When preparing this cake, you can use any fruits and berries. If you make separate layers of jelly of different colors, then such a cake will look very appetizing.
It is necessary
-
- For biscuit:
- 1 cup flour
- 1 tbsp. spoon of starch
- 4 eggs
- 1 cup of sugar
- For the first layer:
- 400 g canned peaches
- 5 mandarin
- 200-300 g peach syrup
- 2 tbsp. tablespoons of gelatin
- For the second layer:
- 500 g sour cream
- 1 cup of sugar
- 3 tbsp. tablespoons of gelatin
- canned peaches
- tangerines.
Instructions
Step 1
Make a biscuit. To do this, sift the flour by adding starch to it.
Step 2
Separate the yolks from the proteins. Refrigerate the squirrels.
Step 3
Beat the yolks with half the sugar until frothy.
Step 4
Add yolks to flour and stir until smooth.
Step 5
Whisk the cooled whites into a stiff foam, gradually adding the remaining sugar.
Step 6
Combine the whites gently with the dough.
Step 7
Pour the dough into one of the molds and place in an oven preheated to 180 degrees to bake for 35-40 minutes.
Step 8
For the first layer, peel the tangerines.
Step 9
Pour the gelatin into a saucepan and fill the floor with a glass of cold water, leave for 10 minutes.
Step 10
Then heat the gelatin over low heat until it dissolves.
Step 11
Add the peach syrup to the gelatin.
Step 12
Leave to cool to room temperature.
Step 13
Place the peach halves and tangerine wedges on the bottom of another silicone mold.
Step 14
Pour the chilled jelly syrup over the fruit. Put the jelly in the refrigerator to freeze for 30-40 minutes.
Step 15
Remove the biscuit from the oven and refrigerate.
Step 16
Prepare a sour cream layer.
Step 17
Soak gelatin in cold water and let it swell for 10-15 minutes.
Step 18
Then heat the gelatin until completely dissolved.
Remove from heat and refrigerate.
Step 19
Whisk sour cream with sugar.
Step 20
Pour gelatin into the sour cream in a thin stream and stir well.
21
Cut the remaining dogs and tangerines into small pieces and add to the sour cream.
22
Cut the biscuit lengthwise into two parts.
23
Remove the jelly mold from the refrigerator.
24
Without taking out the jelly, put a layer of sour cream on it.
25
Then place a layer of biscuit on top of the cream.
26
Add the remaining sour cream and a layer of biscuit.
27
Put the cake to set in the refrigerator for 1, 5-2 hours.
28
Carefully remove the frozen cake from the mold.
