A colorful and juicy cake can be made at home in just 2-3 hours. The main thing is to thoroughly stir the gelatin in water so that it completely dissolves, otherwise the grains of gelatin will fall into the cream.
Prepare the indicated ingredients.
Drive the chicken eggs into the container of a food processor, add salt and sugar. Whisk everything for 3-5 minutes until fluffy. A mixer can be used.
Stir in wheat flour gently, do not beat.
Preheat the oven to 180 degrees and grease the mold with vegetable oil. Pour the biscuit dough into it and bake the biscuit for about 25 minutes, checking its readiness with a wooden skewer. Then remove it from the oven and let cool.
Cut out the cakes from the cooled biscuit for the form. Wrap the mold with cling film or install acetate film. Peel the tangerine of the peel and white fibers. Save the second fruit for decoration. Slice the tangerine into rings, then cut each ring in half and line the halves of the slices into the mold on its sides. Cut the remainder into cubes and place in the middle.
Pour gelatin and sugar into a deep container, pour in boiling water and stir. Leave to swell for 5-10 minutes and stir again.
Pour in sour cream of any fat content or cream, mix again.
Pour the cooked mousse into the crust and tangerine mold. Place the mold in the refrigerator for at least 2 hours to set.
After the indicated time, remove the cake from the refrigerator, remove the mold and cling film.
Decorate the cake with the remaining tangerine and mint leaves and serve chilled.
Categories: Diet recipes