Sour cream coffee jelly cake

Sour cream jelly cake is prepared very simply, while it is not only tasty, but also very beautiful. Fragrant and slightly sweet coffee and milk jelly cubes are in perfect harmony with sweet sour cream jelly. Sour cream coffee cake is very light, delicate and spectacular!

Ingredients

• For sour cream base:
• Sour cream with a fat content of 25% - 1.2 l
• Sugar - 250 g
• Gelatin - 40 g
• Vanilla sugar - 10 g
• Water - 150 ml
• For coffee jelly:
• Instant coffee - 1 teaspoon
• Sugar - 25 g
• Gelatin - 10 g
• Water - 300 ml
• For milk coffee jelly:
• Milk with a fat content of 3.2% - 150 ml
• Instant coffee - 1 teaspoon
• Sugar - 25 g
• Gelatin - 10 g
• Water - 150 ml

Directions

1. Prepare all ingredients.
2. Milk and sour cream will suit any fat content.
3. Remove sour cream from the refrigerator in advance - it should be at room temperature.
4. I used instant gelatin.
5. Prepare coffee jelly.
6. To do this, pour gelatin into a deep plate and pour boiled water at room temperature. Leave to swell for 10-15 minutes.
7. Send sugar and instant coffee to a separate deep bowl.
8. Pour boiling water over coffee. Stir to dissolve sugar and coffee. Add swollen gelatin. Stir until completely dissolved.
9. Pour the coffee mixture into the mold. I have a 10x24 cm form. Cool the mixture to room temperature and refrigerate until completely solidified. It will take 1.5-2 hours.
10. Prepare milk coffee jelly.
11. Pour gelatin with boiled water at room temperature. Mix and leave to swell for 10-15 minutes.
12. Pour coffee and sugar into a separate bowl and pour boiling water over it. Stir. Add swollen gelatin. Stir until completely dissolved.
13. Pour in the milk. Stir.
14. Pour the coffee-milk mixture into the mold. I have a 13x18 cm form. You can take a round form with a diameter of about 16 cm. Cool and refrigerate until the coffee-milk mixture is completely solidified.
15. Cut frozen coffee jelly into small cubes. You can do this right in the mold, or you can carefully remove the jelly from the mold and cut it on a cutting board.
16. To assemble the jelly cake, I used an expandable ring with a diameter of 21 cm. Since the ring has no bottom, on one side I wrapped it with several layers of cling film. Then the ring was installed on several layers of foil. The inner side wall of the ring was covered with an acetate film. The ring was placed on a flat plate.
17. (When using a springform pan with a bottom, you also need to wrap the bottom with a film so that the liquid sour cream jelly does not "run away".)
18. Put about 2/3 of the coffee and coffee-milk jelly cubes on the bottom of the mold.
19. Prepare sour cream jelly. To do this, pour gelatin into a deep bowl and pour boiled water at room temperature. Mix and leave to swell for 10-15 minutes.
20. Add sugar and vanilla sugar to sour cream. Stir until the sugar is completely dissolved.
21. Heat the gelatin in the microwave until completely dissolved. To do this, send the bowl to the microwave for 10-15 seconds, mix. Repeat this procedure 3-4 times. Don't boil! To the dissolved gelatin, add 2 tbsp. spoons of sour cream, mix.
22. Add gelatin to sour cream and mix well.
23. Pour the sour cream into the mold. Lay out the remaining jelly cubes. Send the cake to the refrigerator for 4-5 hours, until completely solidified.
24. Sour cream coffee jelly cake is ready. Carefully remove it from the mold, put it on a flat dish and serve to the sweet table.