Jelly cake with cocoa
12 servings
30 minutes
Cocoa jelly cake is a delicate and exquisite treat from Russian cuisine. Its base is a combination of airy jelly soaked in the creamy tartness of kefir and a chocolate cocoa accent that adds depth to the dessert's flavor. This cake requires no baking, making it easy to prepare, and its layered structure delights the eye with vibrant contrast. The recipe's origins can be found in the tradition of Soviet sweets when housewives invented new desserts with simple ingredients. The taste of this cake is soft, refreshing, with subtle chocolate notes, and its texture combines the elasticity of jelly and the crumbliness of crackers. It is perfect for summer evenings or festive gatherings when you want to surprise guests with an unusual presentation and refined taste.
1
Prepare the jelly as instructed on the package (preferably use less water for a firmer jelly). Place all three jellies to set.
- Jelly (dessert gel): to taste
2
Cut the set jelly into cubes or as desired, pour it into a wide dish where the cake will set, and place the jelly cubes on top.
- Jelly (dessert gel): to taste
3
Soak gelatin in 100 ml of cold water for 10 minutes, then heat it on low heat (do not boil!).
- Gelatin: 20 g
4
Whip kefir with sugar using a mixer, gradually adding gelatin and vanilla.
- Low-fat kefir (1%): 1 l
- Sugar: 50 g
- Vanilla: pinch
- Gelatin: 20 g
5
Pour the jelly mass into a mold, leaving about 100 ml in a separate container, add cocoa to it and mix thoroughly, preferably with a mixer. Pour the cocoa mixture into the mold and sprinkle cookies evenly on top.
- Cocoa powder: 2 teaspoons
- Jelly (dessert gel): to taste
- Crackers: 200 g
6
Place in the refrigerator and let it set. Then you can flip it onto a tray, and the cake will come out of the mold (for this, briefly place the mold in hot water). This way, the coffee layer will be at the bottom and act as the base.