Name: Layered cake with biscotti and fruit jelly
Ingredients: 3-4 package ladyfingers (600-800 g); 800 g sour cream; 1 cup cold coffee; 1 tbsp brandy; fruit of your choice - fresh or compote; 500 ml juice of your choice (can be from compote); 10-12 tbsp sugar; 1 vanilla; 10 g gelatin (1 packet)

Layered cake with biscotti and fruit jelly

Ingredients

3-4 package ladyfingers (600-800 g)

800 g sour cream

1 cup cold coffee

1 tbsp brandy

fruit of your choice - fresh or compote

500 ml juice of your choice (can be from compote)

10-12 tbsp sugar

1 vanilla

10 g gelatin (1 packet)

Method

Gelatin was soaked in a glass of water and allowed to swell. The cream is mixed with sugar and left in the refrigerator for 1 hour. Then mixed with vanilla and mix until hardening. Biscotti immersed briefly in coffee and are arranged in the form of cake - on the bottom and sides. After each layer, they are coated with cream on top. Gaps are filled with crushed biscuits. Arranged cake smeared with remaining cream. Top is aligned on it and rank fruits. Fruit juice is heated to boiling. It was dissolved gelatine. When cooled down, pour over the fruit. Cake placed in the refrigerator to harden jelly.

Containers:

Difficulty

Average

Tested

0 users

27 Nov 2008

Author

0896881983

Source

Christina Kraeva

Comments

how much time should be left in the refrigerator? :)