Jelly cake kiwi and cream without baking
● 400g shortbread
● 150 grams of butter
● 2-pack. magazine-flavored jelly kiwi
● 2 kiwi
● 25 g of gelatin
● 750 g sour cream
● 500 ml milk
● 35 g of gelatin
● 200 g sugar
1. Cookies I turned into crumbs using a blender.
2. melted butter, cool and add to the liver. Knead the dough. It turned out quite crumbly, but wet.
3. Cover the baking dish with cling film. At the bottom I put the dough and spread it over the entire surface, pressing down well. Then I put in the fridge.
4. Packaged jelly spread on the instructions flooded in the pot, which is shaped like a form for baking, but it was lower and smaller in size. She put in the fridge to harden.
5. After a while, he adds chopped kiwi slices. That this was my mistake. It turns kiwi and pineapple can not add fresh jelly, because they neutralize the gelatin.
6. During the night it was not frozen, but I’m not desperate, melt over low heat. Meanwhile, an additional gelatin has dissolved in the hot water and add to the syrup with kiwi. She put back in the refrigerator.
7. The move worked, and after 4 hours of jelly was ready.
8. held the little bowl in hot water and jelly easily moved away from the cruets. Tart has covered the top and turned, that’s how it turned out in the middle.
9. Next, the milk brought almost to a boil and flooded them gelatin. Thoroughly stir until dissolved and let him cool down.
10. sour cream whipped with sugar with a mixer until sugar is dissolved. In the process of adding vanilla. During cooking, try the cream, it should be sweet, as fresh water later to add milk.
11. Without turning off the mixer trickle added milk with gelatin. This is to ensure that there were no lumps and the gelatin did not immediately gripped by the cold cream.
12. This mixture was poured carefully into space in the form and put in the fridge for another hour.
13. It was enough time to get to grips. Carefully removed bumpers and plastic wrap. Weight of the finished cake approximately 2 ½ — 3 kg.
Frankly, when jelly kiwi did not work, I wanted to throw this venture, but I’m glad I brought the recipe to the end. My family and infantrymen entered the evening guests were in shock at the beginning of an unusual kind of cake, and then on the taste. He was very gentle and airy, sweet and sour taste. When a piece to eat up, really understand that one will not fit into you.
I tried jelly milk and sour cream. Such variations are not like me, so I ventured to combine these products and not lost. In tandem, they worked 100%. This part of the cake was like a souffle, only a dense consistency.
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