Jelly mousse cake without sour cream

12 servings
5 hours 50 min

We dilute gelatin in a small amount of cold water, leave for half an hour. We fill raspberries with sugar and put them on the stove. Heat until juice is released from the berry. We immediately remove and grind in mash in a blender. Melt gelatin. At a very high speed, beat the cream, put raspberry puree and melted gelatin to them. We beat it up well. We take a round shape with a diameter of no more than 20 centimeters. We pour half of our mousse into it. Lay cookies in even rows, slightly soaked in any juice. And we cover the second part of the mousse on top. We send it to the refrigerator for an hour. Then we take it out, decorate the surface with fresh berries, pour it with diluted red jelly (you can skip this stage - just coat the cake with mousse and decorate if desired). We put it in the refrigerator again for four hours. Everything, our food is ready to eat.