Jelly Cake "Mosaic"

by Editorial Staff

Now the hot summer has come, and I want something cooling. At the same time, so that it is sweet and not very satisfying. There is a great way to fulfill these desires – to make a jelly cake.

Summary

Cook Time	3 hour
Total Time	3 hour
Course	Sauce
Servings (Default: 6)

Ingredients

Milk – 1 liter
Cocoa powder – 2 tablespoons
Sugar – 2 tablespoons or to taste
Sour cream – 3-4 tablespoons
Black chocolate – 100 grams
Gelatin – 30 g (2 sachets of 15 grams)
Vanilla sugar – 2 tbsp

How to make a jelly cake:

Instructions

Dissolve the gelatin as indicated in the instructions and halve it for white and chocolate jelly.
Heat the milk a little. Add cocoa, sugar, and vanillin.
When the milk is very hot, lower the chocolate bar and let it melt. Then remove the pan from the heat to cool the chocolate mixture a little. Then, through a sieve, add the diluted gelatin.
Pour the chocolate mixture into any setting mold and refrigerate. Pour milk into a deep bowl, add sour cream, sugar, vanillin and beat with a blender. Also, pour in the gelatin through a sieve and beat again. Pour into any curing mold and refrigerate.
Cut the frozen jelly in a chaotic manner. I cut into cubes. Fold both jellies into one mold and stir.
Let the jelly melt a little and send the jelly cake to solidify again in the refrigerator.
When the jelly is completely solidified, put it on a dish (in a mold), decorate the jelly cake with grated chocolate.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.