A cooling jelly dessert can be hearty if you add jelly to a gentle sour cream mousse, add a treat to fresh fruit and lay it over a thin biscuit base. The finished dish will be as tasty as it is picturesque.
Sour cream jelly cake with fruit
Ingredients:
- a large orange;
- fatty cream - 390 ml;
- sour cream - 75 ml;
- evaporated milk - 60 ml;
- gelatin - 15 g;
- water - 45 ml;
- eggs - 5 pcs .;
- sugar - 150 g;
- flour - 135 g;
- cocoa powder 25 g;
- butter - 50 g;
- black chocolate - 190 g.
Preparation
Proteins of five large eggs are beaten with sugar until a mixture with stable peaks is formed. Mix the remaining yolks with melted butter, cocoa and flour. In a thick dough, add the beaten protein in batches, put the mass on a baking sheet with parchment and bake at 180 degrees for 20-25 minutes. Divide the cooled biscuit into two pieces.
Gelatine is dissolved in water following the instructions. While the granules swell in the water, whip the sour cream with the condensed milk and also whip the cream until the peaks are stable. Mix the whipped cream cream with sour cream as carefully as possible to keep as much air as possible. Pour gelatin solution into the air cream and add pieces of orange pulp. Distribute the cream over one of the biscuits in the form, cover with the second, and put the mixture to cool until completely hardened. Biscuit-jelly cake with fruit served, watering melted chocolate.
Jelly cake with fruits and sour cream without baking
Ingredients:
- canned peaches - 670 g;
- grapes - 10 berries;
- a packet of any fruit jelly;
- sour cream - 480 ml;
- milk - 100 ml;
- sugar - 35 g;
- gelatin - 15 g.
Preparation
Gelatin fill half the milk and leave to swell. The remaining milk is heated with sugar, making sure that the crystals of the latter are completely dissolved. In warm, sweetened milk, dilute the swollen gelatin and pour the mixture into a silicone mold, filling it with 2/3. When the sour cream jelly completely solidifies, cover it with a layer of canned peaches and halves of grape-seed grapes. Dilute the fruit jelly, following the instructions, and pour it over the fruit layer. Leave the dessert finally frozen and then shift it to the plate.
For flavor and texture variety on the bottom of the mold, before filling the layer of jelly with sour cream, you can lay out a cookie or already ready to buy a biscuit.
Sour-cake with fruit and biscuit
Ingredients:
For biscuit:
- eggs - 2 pieces;
- granulated sugar - 145 g;
- vegetable oil - 65 g;
- milk - 60 ml;
- flour - 120 g;
- soda - 1/2 teaspoon;
- pinch of vanillin.
For jelly and mousse:
- fatty cream - 240 ml;
- granulated sugar - 95 g;
- Strawberry puree - 360 ml;
- gelatin - 1 1/2 tsp.
- fresh berries or fruit for decoration.
Preparation
The technology of biscuit preparation is almost always unchanged: after whipping eggs with sugar, mix vanillin, pour in butter and milk, and then add a batch of soda and flour in portions, making sure that there are no lumps in the dough. Bake the biscuit in a preheated 180 degree oven for about half an hour. Cool the cake horizontally and place half back into the mold.
Cream whisk with 35 grams of sugar. Dissolve gelatin in a strawberry puree and add sugar. 2/3 mashed potatoes with cream and put on top of a biscuit, and the rest of the sponge cake in a pure form pour over the mousse layer. The decor remains at your desire and discretion.