Sour cream and jelly dessert

Sour cream and jelly dessert



On a small cake with a diameter of 16 cm:

For the sponge cake:

● 2 eggs,
● 60g of sugar,
● 40g flour,
● 20g of cocoa.

For impregnation sponge cake:

● 100 g water,
● 100 g of sugar,
● 1 tbsp of brandy.

For the jelly:

● 500 g of sour cream (20% fat)
● 100-150 g of sugar,
● 100 ml of milk,
● 1 sachet of vanilla sugar,
● 15 g of gelatin,
● 1 tbsp cocoa of powder,
● 60-80 g milk chocolate.


1. To prepare the sponge cake with vanilla Beat the eggs and sugar (adding it to a thin stream) to the splendor. Flour and cocoa sifted through a sieve, whisk to blend. Pour in parts egg mass. Stir gently shovel, so that air bubbles remain in the dough. A diameter of 18 cm greased and sprinkled with flour. Pour in the batter and bake it in a preheated oven at 180 degrees. to dry kindling.

2. To prepare the syrup mixed with sugar water, boil for 2-3 minutes. Cool and add the brandy. Soak the cooled syrup cake. Put it in a split mold with a diameter of 16 cm. (Form is desirable to put cling film) or even smaller diameter trim the edges, as long as it fits close to the walls of the mold.

3. Pour the gelatin with cold milk for the time specified on the package. Whip cream with sugar and vanilla sugar until fluffy and increase in volume. Swollen gelatin dissolve in milk heating it in the microwave, pour a thin stream into the cream. Divide the weight of the two parts. One add melted chocolate mixed with cocoa powder. One of the pieces put on the cake and refrigerate for 20-30 minutes until it hardens. Top with the second part of sour cream jelly. Leave in the fridge for 4-5 hours.

4. Ready Smetannikov get out of shape. You can cover the top and sides of the glaze. I had a little melted chocolate, I mixed it with cream and a slice of butter. The layer was very thin. Boca decorated cookie crumbs, and the top sprinkled with cocoa powder. Garnish with strawberries.

Here is a simple and tasty turned jelly dessert!

Bon Appetit!

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