Jelly Cakes
4 servings
60 minutes
Jelly pastries are an exquisite dessert that captivates with its tenderness and vibrant layers of color. This recipe, originating from Russian cuisine, combines simplicity of preparation with sophistication of taste. Each layer—fruit or creamy—creates a harmony of sweetness and freshness, while the lightness of the jelly makes it an ideal treat for any celebration. Thanks to condensed milk and gelatin, the pastries acquire a velvety texture capable of melting even the most discerning taste preferences. They can be served as a festive delicacy or a light dessert on a hot day, enjoying their refreshing coolness. The colorful combination of red, green, and cream shades turns this treat into a true culinary masterpiece, providing not only taste enjoyment but also visual delight.
1
Prepare all 3 jellies according to the instructions on the package.
- Strawberry jelly: 3 pieces
- Fruit jelly: 2 pieces
2
Whip the condensed milk.
- Condensed milk: 2 jars
3
Dissolve the gelatin, pour it into a cup (250 ml) of hot water that has just boiled, and stir until the granules disappear.
- Gelatin: 90 g
4
Mix gelatin with condensed milk.
- Gelatin: 90 g
- Condensed milk: 2 jars
5
Prepare a dry mold, line it with plastic wrap so that you can later remove the jelly using the wrap (the edges of the wrap should hang over the mold).
6
First, pour the red jelly layer and place it in the fridge for 10-15 minutes.
- Strawberry jelly: 3 pieces
7
Then pour in the cream jelly and return to the fridge for 10-15 minutes.
- Condensed milk: 2 jars
8
Then pour in the green jelly and refrigerate for 10-15 minutes.
- Fruit jelly: 2 pieces
9
Then pour in the butter-red-butter in the same way.
- Condensed milk: 2 jars
- Strawberry jelly: 3 pieces
- Condensed milk: 2 jars
10
Next green - creamy - red.
- Fruit jelly: 2 pieces
- Condensed milk: 2 jars
- Strawberry jelly: 3 pieces
11
Put in the refrigerator for 2 hours.
12
Remove from the mold, cut into squares, and serve.