Such a light and airy dessert with apricots will decorate any dinner and festive table. For bright colors and taste, I added strawberries to the apricots. For stability and better digestibility of the dessert, I use agar-agar instead of gelatin. See the step-by-step recipe for all the details of making the Apricots in Sour Cream jelly cake.
Appointment: For children / For afternoon tea / For dessert / Summer
Main Ingredient: Dairy / Sour Cream
Dish: Baking / Cakes / Desserts / Jelly / Sweet
Geography of cuisine: Russian cuisine
- Apricot - 10 Pieces
- Strawberry - 4 Pieces
- Sour cream - 400 Milliliters
- Agar-agar - 10 Grams
- Sugar - 3 Tbsp. spoons
- Water - 250 Milliliters
How to cook "Jelly cake" Apricots in sour cream "
Wash and dry apricots and strawberries.
Soak agar agar in warm water for 15 minutes. Divide the apricots into halves, remove the seeds. Cut the strawberries into 4 pieces. Combine sour cream with sugar, mix.
Bring the soaked agar-agar to a boil, cook for 5 minutes until it is completely dissolved, stirring occasionally. Pour it into the sour cream, whisking constantly until smooth.
Pour 1/4 of the sour cream into the domed bowl. Spread out a layer of sliced apricots and strawberries. Act quickly because agar-agar hardens already at a temperature of 40 degrees.
Fill the bowl with alternating layers of sour cream, apricots and strawberries. Place the bowl of dessert in the refrigerator for 1 hour.
Using a thin knife, gently run along the edge of the cake, separating it from the sides of the bowl. Place the bottom of it in hot water for half a minute. Flip the jelly cake onto a platter.
Enjoy your meal!