Marble Cake with Gelatin

by Editorial Staff

A simple and beautiful cake, and most importantly very tasty !!!

Summary

Cook Time	3 hour
Total Time	3 hour
Course	Dessert
Servings (Default: 4)

Ingredients

Pack of colorful jelly – 3 Pieces
Gelatin – 50 Grams
Sugar – 1 Tbsp. the spoon
Vanillin – 1-2 Grams
Citric Acid – 1 Pinch
Sour cream 20% – 0.5 Liter

Instructions

Dissolve the jelly bags and pour into three different containers (by color). I had to dissolve each bag in 200 ml. hot water, I took 250 ml. water. 10 gr. pour gelatin with cold water (50 ml.) and let the gelatin swell, then heat until the gelatin is completely dissolved, divide the liquid into three cups with colored jelly. Stir well and place in the cold until it solidifies. 40 gr. pour 200 ml of gelatin. cold water and let it swell. Put frozen colored jelly cut into small pieces into a cup.
Beat a little sour cream with sugar, vanilla and lemon, beat with a mixer. Heat the gelatin until it is completely dissolved and add a thin stream to the sour cream mass. Mix everything well with a mixer and put to chopped jelly. Now mix everything quickly with a spoon and put in a mold (I took a silicone one) and let it harden for 2 hours. You can take a flat-bottomed dish and lay out the bottom with crushed cookies mixed with butter.
Then gently turn the finished dessert onto a flat dish. Delight is guaranteed!

Bon appetit!

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.