Cake "Broken glass" with chocolate biscuit

Many people know the dessert of multi-colored jelly - "Broken glass". Thanks to a beautiful cut and ease of preparation, this dessert is the invariable leader of the table at every holiday. This time we will prepare a colorful jelly and place it between two layers of chocolate biscuit. Such a cake is more convenient to cut and serve, it has a richer taste and looks beautiful on the table.

Ingredients

• For the jelly layer:
• Sour cream with a fat content of 18% - 500 g
• Strawberry jelly - 75 g
• Gooseberry jelly - 75 g
• Orange jelly - 75 g
• Sugar - 100 g
• Gelatin - 20 g
• For the biscuit:
• Eggs - 2 pcs.
• Milk - 120 ml
• Sugar - 100 g
• Vegetable oil - 50 ml
• Flour - 210 g
• Cocoa powder - 20 g
• Baking powder - 1 teaspoon
• Baking soda - 0.5 tsp
• For submission:
• Powdered sugar - 1 tbsp. a spoon
• Fresh mint - a few leaves

Directions

1. Prepare all ingredients. During cooking, you will need hot water (boiling water).
2. Jelly of three types (I have strawberry, gooseberry, orange) dilute with water in a separate bowl according to the instructions on the package. It was written to me that a bag of jelly should be diluted with 400 ml of hot water. I reduced it to 300 ml so that the jelly became more dense and did not fall apart when cut. Place the jelly molds in the refrigerator for at least 3 hours to set.
3. Turn on the oven to preheat to 180 degrees.
4. For chocolate sponge cake, combine dry ingredients in a bowl: cocoa powder, sifted flour, soda, baking powder, sugar.
5. Break the eggs into another bowl.
6. Beat the eggs with a mixer or blender until fluffy. Pour in vegetable oil and whisk again. In beaten eggs, alternately add the dry mixture and milk in parts, mixing everything with a blender or whisk.
7. Pour 110 ml of boiling water into the dough and mix again with a blender.
8. The finished dough for the biscuit turns out to be liquid, it flows from the spatula in a thin stream.
9. Cover the spring form with parchment. Pour the chocolate batter into a mold (I used a 24 cm diameter mold). Send to the oven preheated to 180 degrees, bake the biscuit for 25-30 minutes. Readiness check with a match or a wooden skewer. It should come out of the biscuit completely dry.
10. Remove the tin from the oven and let the cake cool completely in the tin or on a wire rack.
11. With a long knife, carefully cut the biscuit lengthwise into two pieces.
12. Put the bottom of the biscuit back into the springform.
13. For sour cream jelly, which will unite a multi-colored mosaic, pour gelatin into 100 ml of warm water in a deep bowl and leave for 10 minutes to dissolve. If the jelly granules do not dissolve, slightly heat the mixture in the microwave without boiling.
14. Add sour cream and sugar to the gelatin solution, mix with a whisk until the sugar is completely dissolved.
15. Remove the frozen multi-colored jelly from the refrigerator, put it out of the mold on the board and cut into medium cubes.
16. Combine the sour cream mixture with multi-colored jelly cubes, mix. Do it quickly, as sour cream jelly is rapidly losing its fluidity, it freezes.
17. Pour the jelly mixture into the springform pan on top of the chocolate cake.
18. Top with the second half of the biscuit and refrigerate for at least 4-5 hours. It is even better to put a small weight on top and leave the cake in the refrigerator overnight so that the cakes stick better to the base and the dessert is well cut.
19. After 4-5 hours, the cake is completely ready. Carefully remove it to a serving platter.
20. Sprinkle the chocolate cake with powdered sugar.
21. Cake "Broken glass" with chocolate biscuit turns out to be original in appearance and very tasty. Cut the cake into pieces and serve. Children especially like this delicacy.
22. Garnish with a mint leaf if desired. Bright, multi-colored jelly mosaic looks beautiful in the context. The cake is easy to prepare, you can involve children in the process. Dessert will definitely appeal to lovers of panna cotta or jelly sweets. Enjoy your meal!