Cake without baking with gelatin sour cream and fruits

16 servings
9 hours

How to make a cake with gelatin, sour cream and fruits? Prepare all the ingredients. I use nectarine, kiwi, strawberries and grapes. But the fruit can be any that do not lose appearance after the cut. Bananas, apples and pears - definitely past. The recipe indicates the weight of fruits and berries already peeled. I have 10% sour cream, but the fatter it will be, the tastier and calorie the cake will turn out. I baked the biscuit myself in advance, but ready-made cakes or even sugar cookies will also work.

Cover the gelatin with filtered water and leave to swell for 30 minutes.

During this time, cut the biscuit into medium-sized freeform pieces. You can be a little thinner than my photo, because my biscuit turned out to be a little dry. I was afraid to soak it, I thought that the cake could flow. But in the total mass, the dryness of the biscuit does not play a special role, because the cake itself will be juicy.

Wash fruits and berries under running water and free them from sprigs, pedicels, peels and bones, if necessary.

Take a deep bowl, which we will use as a cake tin, and cover it with a cling film in two layers, crosswise. In a bowl, distribute the fruits and pieces of biscuit, alternating them with each other in the way the fantasy tells you. Cover the bowl and set aside for the time being.

Let's do the filling. In a separate bowl, combine the sour cream and sugar and whisk with a mixer for 5 minutes until all the sugar has dissolved.

Transfer the swollen gelatin to a small saucepan and bring to a state over low heat when all the grains are dissolved. Remember that if gelatin boils, it will begin to lose its gelling properties. Let the gelatin cool for 2-3 minutes, but not freeze!

Pour all the gelatin into the sour cream mixture in a thin stream and mix thoroughly with a whisk. The fill is ready! Note that gelatin and sour cream should be about the same temperature, as warm gelatin in cool sour cream can curl up.

It remains only to pour it into a bowl over the fruit. Leave the cake to cool completely at room temperature, and then tighten the top with cling film and remove the bowl to the refrigerator overnight to stabilize.

Take out the cake in a convenient way: remove the top film, cover the bowl with the cake with a serving plate and turn this structure over. Due to the fact that the bowl was populated with cling film, the cake will slip out easily. Gently release it from the leftover film and garnish as desired. Although he is already very beautiful!