Jelly cake without baking fruit

(0)
Servings
8
Cooking time
120 min
Difficulty
medium
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Unusually attractive cake, worthy of attention. These cakes for my family new I cook them often. And, as it turned out, nothing! Cake with jelly and fruits found high response and was eaten in just two days! And most importantly: it is relatively low in calories and prepared without much hassle.
Closely follow the proportions of gelatin and water/cream/juice! Follow the instructions on the package of your gelatin. The error in the calculations may cause the jelly not stabiliziruemost, the layer will remain fairly static and be permanently damaged. I know that many don't like to use gelatin in desserts due to its peculiar smell when heated. In this case, the gelatin can be easily replaced with agar-agar (produced component of a plant origin) in the appropriate proportions. Bon appetit!
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Butter to melt in any convenient way. I heated it in a small saucepan.
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Cookies put into a thick plastic bag and crush with a rolling pin into crumbs.
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Mix the liquid butter with the biscuits.
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The form vystelit with cling film so that its edges loosely hanging down. Don't spare the film, use several layers. This is necessary for easy removal of the cake from the form in the future. My eighteen centimeters in internal diameter.
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To form the cake, evenly distributing the mixture of biscuits with butter first on the bottom, and then forming a raised edge height of about three inches around the perimeter. The form with the crust cover with cling film and leave for half an hour in the fridge to harden the oil.
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Gelatin for the cream layer, cover with cold water and leave to swell.
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After about forty minutes the gelatin will be ready for further work.
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The gelatinous mass to shift in a saucepan and, stirring constantly, bring to homogeneity. Boil gelatin is not! To receive ideal result, follow the instructions on the package of your gelatin.
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To give the gelatin time to cool a little. Into the cream, add sugar and gelatin. Stir and pour into a form directly on the biscuit. Leave in the refrigerator for about half an hour to the cream layer to harden. At the same time pour cold water the gelatin for the fruit layer, and leave it to swell.
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To prepare the fruit. Wash and clean them from the skin, seeds and pits. Fruit can take absolutely any. This time I had kiwi, litchi, Mandarin and pomegranate.
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Fruit gently lay the cake on top of creamy layer. Gelatin bring to homogeneity on the fire in a saucepan. Cool slightly.
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Mix gelatin with orange juice. Here sugar I added, but can be sweetened layer a tablespoon of sugar. The resulting mixture pour fruit layer. And remove the cake in the fridge to stabilize the jelly. I have it took about another half hour. Before serving the cake to remove from the mold, gently pulling it up over the edges of the film. And decorate with pomegranate seeds and fresh mint.

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Ingredients

butter 70 gram
Cream 200 ml
Fruit 100 gram
Garnet 1 teaspoons
Gelatin 1 teaspoons
Mint
orange juice 100 ml
Shortbread cookies 150 gram
Sugar 2.5 teaspoons
water 100 ml
Ingredients

Nutrition

Total calories 330
Total fat 15
Total carbohydrates 21
Total protein 7