The gentle biscuit, cottage cheese layer, aroma of a kiwi in transparent jelly, all this gives to jelly fruit cake special gustatory senses.
It is required to you
- For a biscuit:
- - chicken, fresh egg – 3 pieces;
- - sugar sand – 50 g;
- - premium wheat flour – 75 g;
- - vanilla sugar – a bag;
- - lemon juice – 1 tsp.
- For a cottage cheese layer:
- - cottage cheese – 400 g;
- - sour cream – 200 g;
- - sugar – 100 g;
- - gelatin – 2 tablespoons;
- - milk – 100 ml.
- For a jelly layer:
- - a kiwi – 4 pieces;
- - jelly crystals with aroma of a kiwi – 1 pack.
Instruction
1. Separate yolks from protein on different tanks. Separately beat egg white to strong peaks. Connect a yolk to a spoon of hot water, begin to shake up, then gradually add sugar. As soon as weight brightens, add lemon juice and mix.
2. Accurately unite the shaken-up egg yolks and whites, then add flour, again mix. Oil a baking dish, the bottom can be closed parchment. Distribute egg sponge in shape, bake 35-40 minutes at 190-200 degrees.
3. Be engaged in preparation of a cottage cheese layer. For this purpose lower gelatin in the container with milk, leave for swelling for 20-30 minutes. Then heat mix, but you don't boil. Mix cottage cheese with sugar, sour cream and shake up. Add gelatin to ready weight. Distribute magnificent curds an even, dense layer on the cooled-down biscuit. That jellification of a cottage cheese layer happened quicker, leave for some time cake in the fridge.
4. Cook jelly according to the instruction printed on packing. Cool it to room temperature. Clean a kiwi, cut on slices. From above lay a kiwi on a semi-finished product, fill in with accurately jelly weight, again put to stiffen during cold. Divide ready jelly fruit cake into portions, give to a table.