Lambada Cake with Fruit Jelly
You will need
- For curd jelly:
- - 250 g of cottage cheese;
- - 0.5 cup of cream (35%);
- - 1/3 cup of sugar;
- - 1 teaspoon of vanilla;
- - 20 g of gelatin.
- For peach jelly:
- - 1 can of canned peaches;
- - 1 glass of cream (35%);
- - 30 g of gelatin;
- - ground cinnamon (to taste).
- For cherry jelly and cake design:
- - 1.5 cups of pitted cherries;
- - 0.5 cup of sugar;
- - 20 g of gelatin;
- - Kiwi, mint leaves (lemon balm);
- - whipped cream.
Cook the curd jelly. Pour gelatin 1/4 cup of water and leave for 20-30 minutes, and then put in a water bath, until complete dissolution. Whip cream with sugar in a thick lush cream. Add the grated cottage cheese and vanilla sugar and continue to beat for another 2-3 minutes, until a homogeneous mass.
Sprinkle with a small cupcake with water and half fill with curd cream, then place in the refrigerator for 30-40 minutes. Then top half a glass of cherry berries and cover with the remaining curd cream.Place in the fridge for 2-3 hours, until it solidifies.
Cook peach jelly. Pour 1/4 cup of peach syrup into gelatin and leave to swell for 20-30 minutes, then dissolve completely in a water bath. Grind peaches with the remaining syrup in a blender. Whip cream with sugar into thick, lush cream and, while continuing to beat, pour in peach puree, loose gelatin, add ground cinnamon to taste and beat for another 1-2 minutes.
Pour peach jelly with a layer of 5-7 mm into a large cupcake mold and place in the refrigerator for 20-30 minutes to allow the jelly to freeze. Dip the curd jelly form into a bowl of hot water and overturn on a plate. Then put in the form of peach jelly in the middle of the form and gently, holding the curd jelly, pour it on half the shape of peach. Put in the refrigerator for 30-40 minutes, so that the peach jelly is slightly frozen.
Then add the remaining peach jelly and again send in the refrigerator for 1-1.5 hours. Cook the cherry jelly. Pour the gelatin with a half cup of water and leave for 20-30 minutes, then dissolve completely in the water bath. Put the cherry berries in a saucepan, pour 1/3 cup of water, add sugar and cook for 1-2 minutes. Pour gelatin, mix thoroughly and cool to room temperature.
Spread the cherry jelly over the frozen peach jelly and place again in the refrigerator for 7-10 hours until it is completely frozen. Before serving, dip the form with the cake in a bowl of hot water and overturn it on a plate. Decorate the cake with slices of peaches, kiwi, whipped cream, mint leaves or lemon balm.
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