Cake-dessert "Mosaic"

4 servings

60 minutes

The dessert cake 'Mosaic' is a magical combination of textures and flavors that resembles the colorful glass of a stained glass window. Its history begins in Russian cuisine, where sour cream desserts hold a special place. Delicate homemade creams, airy jelly, and crumbly cookies come together in a harmonious ensemble that melts in your mouth, leaving sweet and refreshing notes. Fruits add freshness while grated chocolate adds sophistication. This dessert is perfect for celebrations as it is not only delicious but also visually striking—its bright pieces of jelly and fruit create a true mosaic. 'Mosaic' is a gastronomic art that emphasizes the love for experimentation and traditions in Russian cooking.

Energy value per serving

• Calories: 824.8
• Proteins: 17.3g
• Fats: 47g
• Carbohydrates: 88.1g

Ingredients

• Sour cream: 1 kg
• Water: 800 ml
• Cookie: 200 g
• Powdered sugar: 150 g
• Gelatin: 30 g
• Chocolate: 40 g
• Jelly: to taste
• Fruits: to taste

Cooking steps

1. Prepare the jelly in advance. I pour the jelly mixture into 200 g of boiling water instead of 400 g as instructed.

   Required ingredients:

   • Jelly:  to taste
   • Water: 800 ml

2. Cut the set jelly into cubes.

   Required ingredients:

   • Jelly:  to taste

3. Also cut the fruits (I always use three types of fruits). Break the cookies into pieces (I really like the 'Crispy with Poppy' cookies).

   Required ingredients:

   • Fruits:  to taste
   • Cookie: 200 g

4. Dissolve instant gelatin in a glass of hot boiled water, mix well, and let it cool to a warm state.

   Required ingredients:

   • Gelatin: 30 g
   • Water: 800 ml

5. Meanwhile, add powdered sugar to the chilled sour cream (I always use homemade cream, not too fatty) and whip until it doubles in size.

   Required ingredients:

   • Sour cream: 1 kg
   • Powdered sugar: 150 g

6. Then gradually add the gelatin while whisking. Transfer the jelly, fruits, cookies, and whipped cream to a container of at least 3 liters, mix well, cover with plastic wrap and refrigerate for 3-4 hours (I usually do this in the evening and leave it in the fridge overnight).

   Required ingredients:

   • Gelatin: 30 g
   • Jelly:  to taste
   • Fruits:  to taste
   • Cookie: 200 g
   • Sour cream: 1 kg

7. After cooling, remove the dessert from the container and dip it in hot water for a few seconds, then place the cake mold on top and flip it over.

8. The cake will slightly melt, so I put it in the fridge to freeze. I sprinkle grated chocolate on top of the dessert.

   Required ingredients:

   • Chocolate: 40 g