Summer cake with fruit berries gelatin

Step-by-step cooking

1. Step 1:

   

   Prepare and measure all the ingredients specified in the recipe. Thoroughly wash fruits and fresh berries. Dry them with paper towels.

2. Step 2:

   

   Pour instant gelatin into a glass. Fill it with cold water. Leave for 20 minutes to swell. If you are using non-instant gelatin, be sure to read the instructions before use.

3. Step 3:

   

   Take a ready-made sponge cake (you can buy it or bake it yourself in advance). Using a cooking ring, cut out a circle of the desired diameter from it. The size of the circle depends on the shape you use. For this cake, the use of cakes is not necessary, but with it, in my opinion, it will taste better.

4. Step 4:

   

   Break the biscuit trimmings or cut into small pieces. Transfer to a plate and set aside.

5. Step 5:

   

   Cut the peach in half. Remove and discard the bone. Cut it into the same thin slices.

6. Step 6:

   

   Also cut the plums in half. Remove the bones. Cut into medium-sized slices.

7. Step 7:

   

   With a knife, thinly cut the skin from the kiwi. Cut it in half. Cut each half into small slices. Transfer the chopped fruits to a container and set aside for now.

8. Step 8:

   

   In a container, combine sour cream with sugar or a sweetener that is not afraid of heat treatment. Beat with a mixer until fluffy. To completely dissolve the sugar crystals, leave the whipped mass for 5 minutes. Sour cream can be of any fat content. But it will taste better with a fatty product. Sour cream can be replaced with heavy cream (35%).

10. Step 9:

    

    Transfer the swollen gelatin to a saucepan. Warm it up (to about 70-80 degrees) over low heat until completely dissolved. Be sure to stir. It is important not to allow the gelatin to boil, otherwise it will lose its gelling properties.

11. Step 10:

    

    Start beating the sour cream mixture with a mixer. Without stopping the whipping process, pour hot melted gelatin into it. For whipping, it is better to use a deep, high container to avoid splashing.

12. Step 11:

    

    Add fruit slices and berries to the sour cream. From the berries I took a mixture of raspberries and blueberries. But you can combine different berries at your discretion. Fresh fruits can be replaced with frozen ones. They should be thawed beforehand. Be sure to drain the liquid formed during defrosting.

13. Step 12:

    

    Gently mix the mass with a spoon so that the berries and fruits are evenly distributed in the sour cream mass.

14. Step 13:

    

    What kind of cake container can I use? Choose a round deep shape. You can use a split form. To prevent sour cream from pouring out of it, be sure to cover it with food wrap not only inside, but also tightly wrap it on the outside. You can also use an enameled bowl, silicone, plastic mold, or arrange the dessert into portion creamers. Pour 1/3 of the sour cream and berry mixture into the mold. Spread the slices of sponge cake on top.

15. Step 14:

    

    Fill them with sour cream mass with berries and fruits added to it. Again lay out the sliced sponge cake. Fill it evenly with the remaining sour cream mass.

16. Step 15:

    

    Place a round sponge cake on top. Lightly tamp it in the filling. Refrigerate for 4 hours (or even better overnight) until completely solidified. Now quickly but carefully flip it onto a flat dish. Remove the plastic wrap. If you are cooking a cake in an enameled dish, put it in hot water for 10 seconds. The top part of the jelly will melt and the cake will easily and without problems fall out of the mold onto the plate. Before serving, cut the dessert into portions.