Ingredients:

Korzh:

● 400 g shortbread biscuits
● 150 g butter

I jelly:
● 2 pack. store-bought kiwi flavored jelly
● 2 kiwi
● 25 g gelatin

II jelly:
● 750 g sour cream
● 500 ml milk
● 35 g gelatin
● 200 g sugar

Cooking:

1. I turned the cookies into crumbs using a blender.

2. Melted the butter, cooled and added to the liver. She kneaded the dough. It turned out quite crumbly, but wet.

3. I covered the baking dish with cling film. I put the dough on the bottom and spread it over the entire surface, pressing it well. Then put it in the fridge.

4. I spread the packaged jelly according to the instructions, poured it into a bowl, which resembled a baking dish in shape, but was lower and smaller in volume. I put it in the fridge to chill.

5. After a while, I added sliced ​​​​kiwi. This is what became my mistake. It turns out that kiwi and pineapple cannot be added fresh in jelly, as they neutralize the effect of gelatin.

6. During the night it did not freeze, but I did not despair, I melted it over a small fire. Meanwhile, additional gelatin was diluted in hot water and added to the kiwi syrup. Put it back in the fridge.

7. This move worked and after 4 hours the jelly was ready.

8. She held the bowl a little in hot water and the jelly easily moved away from the vessel. I covered the top with a cake mold and turned it over, so it turned out to be in the middle.

9. Next, the milk was brought almost to a boil and filled with gelatin. Stir well until completely dissolved and let it cool.

10. Beat sour cream with sugar with a mixer until the sugar is completely dissolved. I added vanilla in the process. During cooking, try the cream, it should be sweet, as fresh milk will be added later.

11. Without turning off the mixer, add milk with gelatin in a thin stream. This is done so that lumps do not appear and gelatin does not immediately seize from cold sour cream.

12. This mixture was carefully poured into a free place in the form and put in the refrigerator for another hour.

13. This time was enough to grab. Carefully removed the sides and cling film. The weight of the finished cake is approximately 2 ½ – 3 kg.

To be honest, when the kiwi jelly didn’t work out, I wanted to give up this idea, but I’m glad that I finished the recipe. My home and visiting guests in the evening were shocked at first by the unusual appearance of the cake, and then by the taste. It turned out very gentle and airy, sweet and sour taste. When you finish eating a piece, you really understand that another one will not fit into you.

I tried jelly made from milk and sour cream. I didn’t like these options, so I took a chance to combine these products and made the right decision. In tandem, they worked 100%. This part of the cake was similar to a soufflé, only denser in texture.