Ingredients
1 ready base
500 g sweetened cream
800 g stewed apricots or peaches
60 g gelatin
Photo added on
Photo author
mi6oratora81
Method
The base was cut into two parts with a thickness of about 2 cm. One part is smeared with cream on her rank fruit compote. Was placed on top the second half of the base, which is also smeared with cream and rank, chopped, other fruit compote. To heated juice compote added gelatine, previously dissolved in a little warm water. After cooling the mixture is poured thereto, and the cake was placed in a refrigerator to cool.
Containers:
Difficulty
Average
Tested
1 user
Comments
The cake is very light and tasty, but the latter must I to drink juice compote and put '30 gelatin. As a final result found that 200 g of sugar are its least.
I tried it with a compote of pineapple, sour cream and 3 straight marshes. Simple luxury