Description
Delicate, fruity cake.
Ingredients
-
Chicken egg
5 piece
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Sugar
2 cup
-
Flour
1 cup
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Sour cream
600 g
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Vanilla sugar
1 pack
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Dried apricots
-
Candy
-
Gelatin
25 g
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Assorted fruit
-
Berry
-
Jelly
1 pack
Cooking
Bake the cake: whisk 5 egg whites in a solid foam, gradually add 1 tbsp. of sugar. Then, continuing to whisk, one by one add the 5 egg yolks. Add 1 tbsp. flour and mix gently. Bake in a detachable form to alert.
The biscuit should be low, about the same height. To impregnate any syrup.
Grind all the berries in a blender, add the optional sugar (I have frozen mulberry).
Cover top with biscuits.
Then dissolve gelatin.
Blend sour cream with sugar, add the vanilla sugar and the cooled gelatine.
chopped dried apricots (stew) and jelly sweets. You can add jelly and you can really nothing to add. Mix well.
Spread sour cream mixture on the mulberry. Put in the cold for 1 hour for solidification.
To make jelly (I have purchased kiwi), can be any. Allow to cool.
Slice any fruit (I had bananas, oranges). You can add any berries (I have frozen cherries, currants).
Spread sour cream on top of frozen layer.
Pour the fruit jelly. Put in the cold until fully cured. It turns out that's the beauty.
And this is in the context.
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