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.
Cook: 3 hour
Servings: 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:
Directions
- 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!
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