Composition / ingredients
Cooking method
1. Prepare colored jelly according to the instructions, only reduce the recommended amount of water by 100 ml (usually 400 ml is written, so add 300 or even 250 ml). Let it freeze, then cut into cubes.
2. Whisk sour cream with sugar, add vanilla sugar, whisk again.
3. Fill the gelatin with water following the recommendations indicated on the package. Then squeeze and let it dissolve over low heat, without bringing to a boil.
4. In a small container, mix the gelatin with the addition of sour cream (2-3 tablespoons) until smooth, then enter the resulting mass into the main cream, mixing well.
5. Cover the bowl that will serve as a form for the future cake with cling film, put sour cream and cubes of multicolored jelly, mix gently. Send it to the refrigerator until completely solidified (I leave it overnight).
Put the finished cake on a large dish and help yourself to health!
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
- Vanilla sugar - 379 kcal/100g
