Cookie cake with sour cream, oranges and jelly (no bake)

Sour cream jelly cake with crackers and oranges is very tasty. Crackers become soft thanks to sour cream jelly. Well, a pleasant citrus note is added by sweet and sour pieces of oranges. Such a cake can both complement a cozy homemade tea party and become the main dish of a festive sweet table.

Ingredients

• Oranges - 2 pcs. (420 g)
• Sweet crackers - 350 g
• Sour cream 15% - 500 g
• Sugar - 200 g
• Gelatin - 15 g
• For decoration:
• Orange - 1 pc. (200 g)
• Orange jelly - 90 g

Directions

1. Prepare all ingredients. Use sweet crackers. Any jelly is suitable for decoration, but it is better to take orange.
2. Pour dry orange jelly into a saucepan. Pour in 200 ml of boiled water at room temperature. Stir.
3. Pour 100 ml of boiled water at room temperature to instant gelatin, mix. Leave to swell for 10-15 minutes. Heat the saucepan with the swollen jelly over moderate heat, stirring constantly, until the gelatin dissolves, but do not bring to a boil. I got 280 ml of jelly.
4. Prepare a mold or pan in advance for molding the cake. I will be using a bottomless molding ring 7 cm high and 20 cm in diameter. On the board I lined the cling film in 2 layers and wrapped the mold, lifting the film on the outer sides so that the jelly remains in the mold. I installed the form with the film on a sheet of foil, which I also raised to the sides of the forming ring. I covered the inside with an acetate film in a circle and fixed it with a clothespin. Pour most of the orange jelly (150 ml) into the bottom of the mold. Place in the refrigerator for 15-20 minutes to set the jelly.
5. Meanwhile, wash one orange well. After scald with boiling water and dry with a paper towel. Cut the orange into thin circles using a well-sharpened knife or a special grater. If there are bones, remove them.
6. When the first jelly layer hardens, place orange circles on top. Pour in the remaining jelly (130 ml). Place in the refrigerator for 10-15 minutes until the orange jelly is set.
7. Pour the sour cream into a deep bowl. Pour in the sugar. Stir. Leave for 15-20 minutes for the sugar grains to dissolve. Stir occasionally.
8. Warm the swollen gelatin in the microwave in small pulses for 10 seconds at a power of 800 watts. Stir with a spoon after each heating. It took me 3 warm-ups of 10 seconds. Cool gelatin mass to room temperature and add to sour cream. Stir until evenly distributed.
9. Wash the remaining oranges well. Remove skins and white membranes. Cut oranges into small cubes.
10. Place the crackers in a deep bowl. Add chopped oranges and sour cream. Stir.
11. Put crackers with sour cream and oranges in a mold on top of a layer of jelly. Press gently with a spoon so that there are no voids. Cover the form with cling film and put the cake in the refrigerator for 3-4 hours, until completely solidified.
12. Invert the cake onto a flat dish. Remove foil.
13. Carefully remove the cling film and ring, acetate film. You can also form a cake in a pan. In this case, carefully run a knife along the sides and dip the pan in hot water for 15 seconds. Turn onto a flat dish. As a decoration, you can use canned peaches or other fruits, berries, grated chocolate.
14. Cookie cake with sour cream, oranges and jelly is ready.