Composition / ingredients
Step-by-step cooking
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In a mixer, beat the cooled egg whites at a very high speed so that we get a lush, airy mass. Then, without turning off the mixer (you can only reduce the speed), pour a thin stream of powdered sugar in small portions. And continue to beat until the mixture becomes thick. We divide it into three parts and bake three cakes of the same size separately. We always use oiled sheets of parchment.
Now whisk the sour cream to splendor, pour powdered sugar into it, pour in the melted (pre-soaked) gelatin. Mix well. We smear each cake with this cream, spread cherries and peaches on top. The surface and sides of the cake are also decorated with cherries and peaches.
Clarification: there is a lot of sour cream because the cream between the cakes needs to be spread out in a thick layer, letting it grab (with gelatin).
Caloric content of the products possible in the composition of 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
- Peaches - 46 kcal/100g
- Canned peaches - 68 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherries - 61 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Powdered sugar - 374 kcal/100g
- Egg whites - 44 kcal/100g
