Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
Wash fruit...
Step 3:
... and a cherry separately.
Step 4:
Drain.
Step 5:
Remove the bones.
Step 6:
Sprinkle with sah.powder.
Step 7:
Remove the bones.
Step 8:
Peel.
Step 9:
Add sugar.
Step 10:
Pour boiling water.
Step 11:
Apricots and kernels.
Step 12:
Ready ingredients.
Step 13:
Ingredients tv.mass...
Step 14:
... place in a bowl...
Step 15:
... and mix.
Step 16:
... and mix.
Step 17:
In gelatin...
Step 18:
... pour the peach juice.
Step 19:
Finished Gelatin...
Step 20:
... add to tv.mass...
Step 21:
... mix it up.
Step 22:
Add kernels and seeds.
Step 23:
Mix.
Step 24:
Transfer to the form.
Step 25:
1st layer.
Step 26:
Pour the mass.
Step 27:
2nd layer.
Step 28:
3rd layer.
Step 29:
Step 30:
Step 31:
Prepare the fruit. Wash all the fruits, put them in a colander, dry them.
Remove the seeds from the cherries, let the juice flow out as much as possible (do not squeeze) and roll in powdered sugar.
Remove the bones from the cherries.
Divide the apricots in half and remove the seeds (do not throw away the kernels).
Peel the peach and nectarine, remove the seeds, divide into slices, put in a saucepan, sprinkle 2 tablespoons.L. sand, pour 1 cup of boiling water, boil for 30-70 seconds (do not digest), cool.
Cut the banana into plates.
Pour gelatin with a glass of strained peach-nectarine juice. After swelling, heat the gelatin on the stove until completely dissolved, while not bringing it to a boil.
Mix cottage cheese with granulated sugar, sour cream, milk, ready-made gelatin, vanilla, mix well (preferably with a blender). Add apricot kernels and pumpkin seeds, mix with a spoon (do not worry that the curd mass is very liquid:gelatin “knows” its business).
Pour part of the curd mixture on the bottom of the split mold, put the cherries on it, put them in the freezer of the refrigerator and leave there for 20 minutes.
Take the mold out of the refrigerator, pour the curd mass, put the apricots and cherries, return it to the refrigerator, leave for 15 minutes.
Take out the mold, put the peach and nectarine and pour the remaining curd mixture.
Cool the cake for 6 hours before use. Decorate at your discretion, for example: waffle flowers.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- 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
- Bananas - 89 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Cottage cheese "vitalinia" - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Cherry - 50 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 cherry - 61 kcal/100g
- Gelatin - 355 kcal/100g
- Vanillin - 288 kcal/100g
- Powdered sugar - 374 kcal/100g
- Peach Juice - 69 kcal/100g
- Dried pumpkin and squash seeds kernels - 553 kcal/100g
- Pumpkin seeds - 556 kcal/100g
- Nectarine - 48 kcal/100g
- Apricot kernels - 519 kcal/100g
