You will need
  • For sour jelly:
  • - ½ Cup of milk;
  • - 4 egg yolks;
  • - 1 Cup of sugar;
  • - 250 g of sour cream;
  • vanillin;
  • - 2 tbsp of gelatin;
  • - strawberries.
  • For curd jelly:
  • - 400 g of cottage cheese;
  • - 450 g of cream (15%);
  • 350 g icing sugar;
  • - 4 tsp. of gelatin;
  • vanillin;
  • - 2-3 tbsp of cocoa powder.
  • For fruit jelly:
  • 600 g plums, pitted;
  • - 18 g gelatin;
  • - 150 g of sugar;
  • - 25 g ground ginger;
  • - 250 ml red wine;
  • - 650 ml double cream;
  • - 1 packet of jelly cake;
  • - 170 ml of orange juice.
Graviola jelly

Soak the gelatine in half Cup milk and leave to swell for 1-2 hours. Mash the egg yolks with ½ Cup of sugar in white. Swollen gelatin put on very small fire for better dispersion, continuously stirring. When gelatin is completely dissolved, remove from the heat, cool and small portions pour in the egg yolks, while stirring well until all gelatin is poured and not a homogeneous mass. Cover, refrigerate. Whisk the sour cream with half Cup of sugar, put vanilla and in small portions, whisking continuously, enter gelatin, coupled with egg yolks. Place on a dish, cake, decorate it with a layer of strawberries, which apply graviola jelly. Then place the finished cake for several hours in the refrigerator.
Curd jelly

Wipe the curd through a sieve and mix with powdered sugar and sour cream. Dissolve gelatin in ¾ Cup of cold boiled water and leave for 30-40 minutes for swelling. Then dissolve it in a water bath. Then add the prepared gelatin in cottage cheese, mix thoroughly and divide the mixture into 2 equal parts. In one put vanilla, in another cocoa powder. Ready sponge cake alternately pour 2 tablespoons of different types of jelly: with the vanilla, then cocoa powder. Then place the cake in 5 hours in the refrigerator.
Fruit jelly

Plum (600 grams of the finished halves) add wine (about 200 ml), add the ground ginger, 100 grams of sugar and simmer all together on low heat for 10 minutes. Then wipe the resulting mass through a sieve before the formation of plum puree and cool. Soak in cold water the gelatin for an hour and a half. After this time squeeze the gelatin, dissolve over low heat and combine with mashed potatoes. Then put for 20 minutes in refrigerator, then add the cream and beat with a whisk. Cooked cakes put plum jelly and put the cake for 2 hours in the refrigerator. At this time, mix the jelly cake, orange juice, remaining wine and sugar. Stir well and cook, stirring, for 5 minutes. Then cool, apply the orange jelly on top of a frozen plum and put the cake in the fridge for another half hour.