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!
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.
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