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Jelly cake with fruit without baking
8 servings2 hours
Butter - 70 gr, Shortbread cookies - 150 gr, Cream - 200 ml, Gelatin - 1 tbl, Water - 50 ml, Sugar - 2.5 tbl, Fruits - 100 gr, Gelatin - 1 tbl, Water - 100 ml, Orange juice - 100 ml, Pomegranate - 1 tbl, Mint - to taste
Melt the butter in any convenient way. I heated it in a small bucket. 
Transfer the cookies into a dense plastic bag and mash them into crumbs with a rolling pin. 
Mix the liquid butter with the cookies. 
Line the shape with a cling film so that its edges hang freely. Do not spare the films, use several layers. This is necessary for convenient removal of the cake from the mold in the future. I have a shape of eighteen centimeters in internal diameter. 
Form the bark by evenly distributing the cookie-butter mixture first along the bottom and then forming sides about three centimeters high around the perimeter. Cover the mold with bark with cling film and leave for half an hour in the refrigerator until the oil sets. 
Pour the gelatin for the cream layer with cold water and leave until swollen. 
In about forty minutes, the gelatin will be ready for further work. 
Transfer the gelatin mass to a saucepan and, constantly stirring, bring to uniformity. You can't boil gelatin! To get the perfect result, follow the instructions on the packaging of your gelatin. 
Give gelatin time to cool down a little. Add sugar and gelatin to the cream. Stir and pour into the tin directly onto the cookie cake. Leave in the fridge for about half an hour to grab the cream layer. Simultaneously fill with cold water gelatin for the fruit layer, and leave it until swollen. 
Prepare the fruit. Wash and peel them, seeds and seeds. Fruits can be taken absolutely any. This time I had kiwi, lychee, mandarin and pomegranate grains. 
Carefully place the fruit on top of the cream layer on top of the cake. Bring the gelatin to uniformity over fire in a saucepan. Cool slightly. 
Mix the gelatin with the orange juice. I did not add sugar here, but you can sweeten the layer with a tablespoon of granulated sugar. Pour the fruit layer with the resulting mixture. And put the cake in the refrigerator until the jelly stabilizes. It took me another half hour. Before serving, remove the cake from the mold, gently pulling it up beyond the edges of the film. And decorate with pomegranate grains and fresh mint. 