Composition / ingredients
Cooking method
First you need to prepare three types of jelly of different colors (I have kiwi, lemon and strawberry), focusing on the instructions on the package. Cool for 2-3 hours until completely solidified (the time can be shortened by putting the cooled jelly in the freezer, but I still put it in the refrigerator).
When the jelly freezes, remove it from the mold, cut into cubes.
Pour gelatin into a mug, pour hot water, stir.
Whisk sour cream with sugar using a mixer, add vanilla and whisk for another minute.
Then pour in a thin stream of gelatin, all the time without stopping whipping.
Choosing a cake mold. I like this cake most of all in a round design, so we choose a deep bowl, lay out colorful jelly cubes and pour them with sour cream.
We spread cookies on top with an even layer (a cracker is best suited to taste).
We send the cake to the refrigerator until it freezes completely (usually it takes from 2 to 3 hours).
When the mass freezes well, we take out a bowl, dip it in hot water for a couple of seconds, cover it with a flat dish and turn it over - voila, a handsome cake on a saucer!
Serve on the table, eat with pleasure!
Instead of sugar, you can use a sweetener that is not afraid of heat treatment.
Caloric content of the products possible in the composition of the dish
- Sour cream of 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Jelly - 80 kcal/100g
- Gelatin - 355 kcal/100g
- Vanillin - 288 kcal/100g
- Cracker cookies - 504 kcal/100g
