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No-bake cake "Broken glass"
Broken Glass Jelly Cake is an unusually delicious dessert from childhood and a real find for jelly lovers. Those who are already tired of the usual cakes and banal desserts should pay attention to this particular delicacy. Even children can handle the preparation.
The recipe was shared by the famous confectioner and cook Liza Glinska on her Instagram page.
Berry jelly
Ingredients:
- berry puree - 200 g
- water - 100 ml
- sugar - 50 g
- gelatin - 12 g + water - 60 ml
Exotic jelly
Ingredients:
- mango puree - 200 g
- Passion fruit juice - 50 ml
- water - 50 ml
- sugar - 50 g
- gelatin - 12 g + water - 60 ml
Yogurt jelly
Ingredients:
- Greek yogurt - 500 g
- cream - 300 ml
- powdered sugar - 50 g
- gelatin - 20 g + water - 100 ml
Method of preparation:
1. Preparation of berry jelly. Mix gelatin with water, stir. Leave for 10-15 minutes.
2. Mix the berry puree and sugar in a saucepan. Bring to a boil, boil for another 1-2 minutes and remove from heat.
3. Add to the mashed potatoes gelatin mass and boiled water. Stir.
4. Pour the berry mixture into the mold and refrigerate for 5-6 hours.
5. Preparation of exotic jelly. Mix gelatin with water and stir. Leave for 10-15 minutes.
6. Mix mango puree, passion fruit juice and sugar in a saucepan. Bring to a boil, boil for another 1-2 minutes and remove from heat.
7. Add the gelatinous mass and boiled water to the mashed potatoes. Stir.
8. Pour the mixture into a mold and refrigerate for 5-6 hours.
9. Preparation of yogurt jelly. Mix gelatin with water and stir. Leave for 10-15 minutes.
10. Mix yogurt, powdered sugar and cream in a bowl. Stir until smooth.
11. Form the cake. Take the berry jelly out of the mold and cut it randomly. Do the same with the exotic jelly.
12. Prepare the mold. Put berry and exotic jelly on the bottom of the mold.
13. Put the swollen gelatin in the microwave for 10-15 seconds.
14. Pour the resulting mass into the yogurt. Stir well.
15. Pour the resulting mass into the mold.
16. Put the cake in the refrigerator for 5-6 hours.
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