"Cake Inspiration"

Description

A wonderful combination of sweet sponge cake, delicate sour jelly and jellied cranberry sauce with the cranberries. Very tasty...

Ingredients

Chicken egg

3 piece
Flour

0.6 cup
Sugar

1.2 cup
Gelatin

2 pack
Sour cream

350 g
Berry sauce

200 g
Vanilla

2 g
Cranberry

70 g

Cooking

Ingredients.

Start with the shortbread. Pour eggs into a pan to scramble ' em.

Whisk them in a blender, gradually pouring sugar there. (0.6 Cup, a little more than half Cup)

Whisk eggs with sugar in the foam, but not so dense as meringue.

Then add the flour and again whisk. And the dough for sponge cake is ready.

Grease the form with a small amount of butter.

Pour the batter into the pan and put in preheated oven for about 15-20 at a temperature of 200 deg. ( my oven is old, so you may take less time)

And the sponge is ready. Allow it to cool, and you can proceed to the second layer.

Put the cream into a saucepan and pour the remaining sugar, add the vanilla and whisk everything.

Whisk well so that the sugar grains are not felt when you taste the sour cream.

Gelatin I always breed in warm water.. Fill it with warm water, then let swell for 5 minutes and mix well. 1 sachet in a glass of water. As the gelatin is ready, add it to sour cream and again whisk blender.

Graviola pour jello over cake and refrigerate for about 1 hour... (if you want fast, the can in the freezer for 30-40 minutes). And wait until hardens the second layer.

As the second layer is frozen... Take cranberry sauce, spread half of the banks in a bowl, add fresh cranberries. Dissolve the second sachet of gelatin.