Jelly Cake

Cakes with jelly always turn this delicious and incredibly beautiful, and as a filling, you can use cottage cheese, cream or yoghurt and jelly coat with biscuit.

Description of preparation:
If you love to please yourself and your family with delicious desserts, I want to share with you a simple recipe for jelly cake. In fact, with the jelly you can very easily make a delicious treat, not even including in this oven. As a basis in this recipe for making jelly cake cookies can be used with the addition of butter or take a ready-made sponge cake, as I did. Let's get started:

1) First, we measured into a bowl 12 grams of gelatin, and in another 18 grams, pour gelatin in different containers with water and leave it to swell. Thereafter, a gelatin cups should be placed in a water bath and heated mass, stirring until complete dissolution of the gelatin granules.

2) We wash cherry under running water, dried it and remove the bones from the berries. You can also use frozen cherries, then it will have to advance to unfreeze. Then - with a prescription. Grind to a state of uniform cherry puree and mix it with sugar and flowing water bath for 12 grams of gelatin.

3) Now we are wrapped with cling film a special round shape for the cake, the bottom of the mold spread sponge cake ready.

4) On the biscuit pour little cherry jelly evenly distribute it and put the form in the refrigerator to jelly layer froze.

5) While the first layer of jelly hardens, we mix the yogurt with gelatin and sugar (it, by the way, you can add more), cream in a separate bowl, beat well. Putting a lot of yogurt and cream and spread the mixture on the frozen layer of cherry jelly, send the form back in the fridge.

6) When this layer and grab, we put it on the remaining cherry jelly and flatten the surface. The last time we put the cake in the refrigerator until it is completely frozen.

That's how quickly and easily you can cook delicious delicacy, by the way, instead of cherries you can use other berries. Enjoy all the meal!


Ingredients:
Cherry - 600 grams
Plain yogurt - 450 Grams
Cream 35% - 250 grams
Gelatin - 30 grams (18 grams - a yoghurt jelly 12 grams - a cherry jelly)
Sugar - 8 Art. spoons (5 - in cherry jelly, 3 - in the yoghurt jelly)

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