***Śmietanowiec z kolorowymi galaretkami #173***

Cream Cake with Colorful Jellies. Ingredients: 500 ml 36% cream sponge cakes 3 different colored jellies 2 clear jellies 4 tablespoons powdered sugar 1 bar of white chocolate 2 tablespoons butter 1 can of peaches mini sponge cakes for decoration Processing: Pour the colored jellies (I used strawberry, blueberry, and gooseberry) into three different bowls (you can line the bowls with plastic wrap to make it easier to remove and cut into cubes) and pour 250 ml of hot water over each bowl. Mix and set aside to cool, then refrigerate until the jellies set. Cut the prepared jellies into approximately 2 cm cubes and place them all in one bowl. Refrigerate. Next, start making the clear jellies. Pour the two jellies into a container and pour 500 ml of hot water over them. Mix thoroughly until the jellies dissolve, set aside to cool, and then refrigerate. Until the jellies are cold but not starting to curdle. Next, whip the cream and powdered sugar until stiff peaks form. Line a cake pan with baking paper, unless you have silicone molds. Then lightly grease the pan with butter. I used a 24 cm diameter pan. Pour the ladyfingers onto the bottom of the pan and set aside. Now combine the cold, clear jellies with the whipped cream. Add the whipped cream, spoon by spoon, and mix with a whisk. Then fold in the cubed colored jellies into the mixture. Mix everything thoroughly. Remember that the cream and jelly mixture will start to set quite quickly. Pour the mixture into the prepared pan. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Once the cake is ready, start decorating. I used 1 white chocolate bar, a handful of small ladyfingers, and canned peaches. First, I melted the chocolate, added the butter, and mixed thoroughly. Wait for the icing to cool and then pour it over the cake. Cut the ladyfingers in half, dip them in peach juice, and arrange them on the cake. Place a piece of white chocolate and diced peaches between the ladyfingers. Refrigerate the decorated cake until the icing sets. This takes about half an hour. After this time, the cake is ready. Slicing cream cake is best done with a hot knife👍 DELICIOUS!!! INSTAGRAM:   / ewapandel   PO Box address: Sławomir Pandel Post Office No. 25 87-300 Brodnica Pocztowa Street 5 Business contact: [email protected]