Fruit Jelly Cake

To prepare a delicious and refreshing dessert, we start by preparing the base of the cake. We take the biscuits, break them into small pieces, and mix them with ground walnuts, adding melted margarine. It is important to ensure that all the ingredients are well incorporated and the mixture becomes homogeneous. After obtaining a uniform composition, we spread it evenly in the detachable rim mold. Using a spoon, we press the mixture well to create a compact base that will support the rest of the cake.

Next, we take care of the cream cheese. In a bowl, we mix the sour cream with vanilla sugar until we obtain a fluffy composition. Then, we add the sweet cottage cheese, which will provide a creamy and delicious taste. The gelatin, previously hydrated in 100 ml of cold water and melted in a bain-marie, is gradually added to the mixture, ensuring it integrates well. After obtaining a homogeneous cream, we carefully pour it over the biscuit base and refrigerate everything for an hour to set.

In the next step, we deal with the apricot jelly. We mix the jelly powder with apricot nectar, then put the mixture on the heat. It is essential to stir continuously to avoid lumps. When the mixture starts to boil, we pour it hot over the cream cheese and let the cake cool for 15 minutes.

To add an extra flavor, we take care of the kiwi fruits. We peel the kiwis and blend them until we obtain a fine puree. We do the same with the jelly powder, which we mix with the kiwi puree and heat until it starts to boil. This delicious mixture is poured hot over the apricot jelly, and we let it cool again for 15 minutes.

The final step involves the blackberry jam. We mix the jam with 100 ml of cold water, then strain it through a fine sieve to obtain the juice. This juice is combined with the jelly powder and brought to a boil. The remaining blackberries in the sieve are evenly distributed over the kiwi jelly, and then we pour the hot juice over them. The cake should be left to cool for at least 15 minutes.

After about 2 hours in the refrigerator, we remove the rim of the mold and can portion the cake. It is ideal to keep the cake cool from the evening until the next day, to allow the flavors to meld. Enjoy this delicacy that will delight any dessert lover! Bon appétit!

 Ingredients: (cake shape with a diameter of 20 cm) base; 200 g finely crushed biscuits, 100 g soft butter or margarine, a handful of chopped walnuts filling; 200 g sour cream, 200 g sweet cottage cheese, 80 g powdered sugar with vanilla flavor, one packet of gelatin (10 g) apricot jelly; 250 ml apricot nectar, one packet of cake gel (10 g) kiwi jelly; 5-6 ripe kiwis, one packet of cake gel blackberry jelly 6-7 tablespoons of blackberry jam, one packet of cake gel

 Tags:  unt sour cream cheese sugar fruits margarine nut cookies