Sour Cream Jelly Cake with Apricots
by Editorial Staff
Delicious and aromatic sour cream jelly cake with apricots do not require baking. An excellent dessert that combines a creamy milk taste with bright fruity notes. The delicate and sweet jelly cake looks attractive in the cut. Make a delicious homemade dessert made from organic ingredients!
Ingredients
- Apricots – 650-700 g
- Sour cream with a fat content of 18-20% – 500 g
- Sugar – 250-300 g
- Gelatin – 35 g
- Lemon (juice) – 0.5 pcs.
- Vanillin – 2 g
- Water – 250 ml
- Butter for greasing the mold – 10 g
Directions
- Pour gelatin with 250 ml of cold water and leave for 15-20 minutes.
- The gelatin should swell.
- Combine sour cream with sugar and vanilla.
- Beat the sour cream with sugar and vanilla with a mixer until smooth and sugar dissolve.
- We wash the apricots, dry them, divide them into halves, and take out the seeds.
- Swollen gelatin, stirring, bring to complete dissolution in a water bath.
- Squeeze 30 ml (2 tablespoons) of juice from the lemon. Sprinkle the apricot halves with lemon juice.
- We mix.
- Pour the melted gelatin into the sour cream in a thin stream.
- Beat with a mixer for about 2 minutes.
- A container with a domed bottom is lubricated inside with a thin layer of butter. Put a little sour cream on which we spread the apricot halves with a cut upward.
- Put the sour cream on top again.
- Distribute the sour cream evenly so that all the voids are filled.
- Put the apricots on the sour cream again. And so we continue to alternate layers until we run out of fruit and sour cream. I got 3 layers.
- The top layer should be sour cream. Put the sour cream jelly cake in the refrigerator until it hardens completely for about 2 hours. I put it on at night.
- We take out the frozen cake from the refrigerator, draw a thin sharp knife along the edges of the cake, separating it from the walls of the container, and dip the lower part of the container in hot water for a few seconds. Gently turn the cake onto a platter.
Enjoy your meal!
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