Mosaic Cake Dessert
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Mosaic Cake Dessert
Ingredients
- Sour Cream - 2 lbs
- Water - 27 fl oz
- Cookie - 7.1 oz
- Powdered Sugar - 5.3 oz
- Gelatin - 1.1 oz
- Chocolate - 1.4 oz
- Jelly Powder - to taste
- Grapefruits - to taste
Step by Step guide
Step 1
Prepare the jelly in advance. Pour the jelly mixture into 200 ml of boiling water instead of the 400 ml as instructed.
Step 2
Cut the set jelly into cubes.
Step 3
Also cut the fruits (I always use three types of fruits). Break the cookies into pieces (I really like using 'Crunchy Poppy Cookies').
Step 4
Pour the instant gelatin into a glass of hot boiled water and stir well, then let it cool to a warm state.
Step 5
Meanwhile, in the chilled sour cream (I always use homemade cream, not very fatty), add the powdered sugar and whip until it doubles in volume.
Step 6
Then, gradually add the gelatin while whisking. In a container of at least 3 liters, combine the jelly, fruits, cookies, and whipped cream, mix well, cover with plastic wrap, and place in the refrigerator for 3–4 hours (I usually do this in the evening and leave it in the fridge overnight).
Step 7
After chilling, take the container with the dessert and dip it in hot water for a few seconds, then place the cake mold on top and flip it over.
Step 8
The cake will slightly melt, so I put it in the fridge to firm up. I sprinkle grated chocolate on top of the dessert.
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