Lemon cake with cookies and jelly

Before serving, jelly cakes can be decorated with grated chocolate, fruit toppings, fresh berries, and fruits.

Ingredients

• For the base:
• 400 g of crumbly cookies;
• 100 g of butter 82% fat;
• For jelly with sour cream:
• 350 g of sour cream with 21% fat;
• 100 g of granulated sugar;
• 100 ml of warm water;
• 15 g of gelatin;
• lemon zest to taste;
• For the lemon jelly:
• 250 ml of water;
• 100 g of granulated sugar;
• 10 g of granular gelatin;
• 50 g of fresh lemon juice;
• zest of 1 lemon.

Directions

1. In this recipe, the base for the jelly cake is prepared without an oven. Using a blender, break the cookies into smaller crumbs. Heat the butter in the microwave until it melts and add to the shredded cookies. Compact the mixture in an even layer on the bottom of the removable form, and allow to seal in the refrigerator for about 1 hour.
2. Beat the sour cream with sugar until fluffy. Fill the gelatin with water and heat over low heat until the granules are completely dissolved. When the solution has cooled slightly, pour it into the whipped cream. Add to the workpiece finely grated zest of half a lemon, and stir until smooth.
3. Remove the sand base, and pour the sour cream mixture on it. Refrigerate for 3-4 hours until completely solidified.
4. Meanwhile, prepare the lemon jelly. To do this, cut the lemon zest into thin strips in a saucepan, cover with sugar, and fill with water. Cook over medium heat for 10 minutes. Strain to filter the peel. Add gelatin to the hot syrup, and stir until completely dissolved. In the end, pour lemon juice and, if necessary, add more sugar to taste. Let cool, but do not jump.
5. Remove the hardened workpiece. Pour lemon jelly on it. Send to harden again for 4-5 hours.
6. Moisten the knife with hot water and cut the jelly cake into portions.