Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- Jelly of different colors - choose the colors yourself.
- Gelatin: a 10 gram sachet is enough.
- Sugar: half a glass or 100 grams.
- Sour cream - 500 grams.
- 8 gram vanilla sugar sachet.
- That's all it takes to make this delectable cake. We made the orange yellow gelatin ourselves; a sample bag is shown in the photo.
- This is the bright orange jelly that results in yellow "glass" fragments. It is simple to dilute, as directed on the back of the sachet, and to chill to the desired gelatinous state.
- In this case, we use gelatin and vanilla sugar. But anything else is possible - it makes no difference. Sour cream and sugar are still present.
- You must first begin making jelly. To accomplish this, dilute it with a glass of room temperature water.
- And set it aside to absorb the water. The water can be boiled or uncooked. After that, we'll tackle sour cream.
- In a separate bowl, combine 500 grams of sour cream, half a glass of sugar, and a bag of vanillin. It is recommended that you use a mixer to thoroughly combine all of these ingredients.
- The jelly must now be cooked. It is quickly prepared. The goal is to make it as transparent as amber.
- It absorbed water and swelled, as seen in the photo. Bring it to a clear, lump-free state by constantly stirring on low heat.
- This is a clear gelatin that is ready to be mixed into sour cream, but it must first be cooled to room temperature in any way possible. For example, fill a larger bowl halfway with cold water. While everything cools down, we prepare the shattered glass:
- We take the jelly out of the cups and cut it into random shapes to form a pattern that resembles broken glass.
- Let's make a cut like this. We also cut all of the jelly into different shapes.
- We put all of the pieces, regardless of color, on one plate.
- After we've cut the jelly, it's time to make the cream. To accomplish this, add the cooled gelatin in small amounts while mixing with a mixer. Gradually, in small increments, and at a low mixer speed - until smooth.
- This is the cake mold we're using. The shape can be whatever you want it to be - even square or rectangular, to some extent. The only stipulation is that it be smooth on the inside so that the cake can be removed without difficulty or damage; otherwise, the cake's appearance will be ruined, which we do not want.
- If there isn't a smooth shape available, you can use any of them after covering them with cling film so that the edges hang down. This will come in handy when removing the cake from the mold.
- We put gelatin pieces in a mold and fill it with sour cream and gelatin.
- Gently combine everything, then place it in the refrigerator overnight or for 4-5 hours. This is enough time for the cake to form.
- Turn the donut mold upside down and carefully remove the mold after covering it with an appropriately sized plate. The cake is finished and ready to serve.
- Below is a video recipe for making this incredibly delicious cake; if you have any questions or suggestions, please leave them in the comments section.
- If you leave a comment below, we'd be delighted to join the conversation. The star scale represents your best rating for this recipe.
Amount Per Serving Calories 359Total Fat 32gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 9gCholesterol 98mgSodium 54mgCarbohydrates 15gFiber 0gSugar 12gProtein 4g