Sour Cream Jelly Cake with Strawberries and Cookies
by Editorial Staff
In summer, you want something berry, light, moderately sweet, and at the same time does not require turning on the oven. This sour cream jelly cake with condensed milk, strawberries, and cookies is ideal in the hot season, as a dessert is prepared without baking in just 10 minutes, and then you just need a little patience until the jelly hardens in the refrigerator. The creamy taste and delicate texture of the dessert set off and reveal the juicy elasticity of strawberries.
Cook: 2 hour
Ingredients
- Sour cream – 500 g
- Condensed milk – 100 g
- Strawberry – 200 g
- Cookies – 80 g
- Gelatin – 15 g
- Water – 100 ml
- Fresh mint or fresh basil (for garnish) – to taste
Directions
- Cover the instant gelatin with water and let it swell for 5 minutes.
- Then heat the gelatin in the microwave on full power for 30 seconds and stir until dissolved. It is important not to boil the gelatin, otherwise, it may lose its gelling properties.
- Mix sour cream with condensed milk.
- Grind the cookies to medium-sized pieces in any way convenient for you – break, grind with a blender, cut. Add to the sour cream.
- Pour in the gelatin dissolved in water. Stir and pour into the desired shape to set.
- Prepare strawberries – rinse thoroughly under running water, remove the leaves.
- Add the strawberries to the sour cream, lowering each whole berry deep into it.
- Leave the dessert dish in the refrigerator for 2-3 hours to stabilize (harden).
- After 2-3 hours, remove the frozen jelly cake form from the refrigerator and transfer it to a dish.
- To do this, dip the mold in hot water for 10 seconds, then the jelly will perfectly move away from the walls and bottom of the dishes.
- Garnish with a strawberry sour cream jelly cake with mint or basil leaves, fresh strawberries, and serve!
Enjoy your meal!
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