Composition / ingredients
Cooking method
In advance you need to prepare multi-colored jelly according to the instructions on the package (as an option - kiwi, orange, cherry, lemon).
Break the eggs into a bowl, add flour and sugar, a pinch of salt, mix with a whisk, pour in vanilla and mix again until smooth. We line the form with parchment, lubricate it with vegetable oil and pour out the dough. We send it to the oven, preheated to 180 degrees, for 45 minutes.
The finished sponge cake is cooled and cut into cubes. Multicolored jelly is also cut into cubes.
Meanwhile, combine sour cream with sugar, beat with a mixer until smooth. Pour the pre-dissolved gelatin into the sour cream in a thin stream, stirring continuously.
We line a deep bowl with cling film, spread part of the colored jelly, randomly choosing pieces with a spoon, pour sour cream, then make a layer of biscuit cubes, pour sour cream, and repeat the layers again.
We send the cake to the refrigerator for 2 hours, then turn the bowl upside down, put the cake on the dish and enjoy!
The calorie content of the products possible in the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Jelly - 80 kcal/100g
- Vegetable oil - 873 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
