Jelly cake without baking with lime taste Bashny.Net

Ingredients:

✔ biscuits (like "Jubilee") - 200 gr .;
✔ sour cream - 500 g;
✔ butter - 100 g;
✔ curd (or cream cheese) - 150 g;
✔ sugar - 120 g;
✔ Gelatin - 1 package (10 g);
✔ vanilla sugar - 1 packet (10 g);
✔ lime (or lemon) - 1 pcs .;
✔ jelly "Kiwi" green - 1 package;
✔ mint - 1 sprig (you can not add)

. Preparation:

Start to cook a cake with the basics. To do this in a food processor or blender, grind into crumbs cookies. If household appliances at hand is not, take a rolling pin, wrap the cookies in a bag and roll with a rolling pin. Butter preferably in advance to hold in the heat, so that it becomes soft. If you do not have time or forgot to do it, podtopilo butter in the microwave or in a water bath.

Pour into a bowl of cookie crumbs and butter, stirred well. After taking a releasable form of cake, a classic version - 22 cm in diameter. The bottom of the mold was covered with parchment paper and spread the dough obtained from the crumbs at the bottom of the form, evenly distributing and tamping.

Now send the dough in the fridge for half an hour, and proceed to the main part of the cake - Jelly cream. Pour the gelatin water (100 ml), and leave the granules swell for 10 minutes (or according to the manufacturer's recommendations printed on the package). After that, put on a small fire and a heated gelatin to a maximum of 50 degrees - to boil in any case it is impossible! Do not forget to stir the liquid until dissolved gelatin. Cool.

Curd pre rub through a sieve to get not grainy and smooth consistency, add the sugar, sour cream and vanilla sugar. Take a lime, cut away from both edges approximately 1/4 part of it and squeeze the juice (it should turn out 2 tbsp. L.). The average of the remaining lime is useful for decoration.

Whisking until all the sugar is dissolved. Beat desirable in a deep bowl to cream or spray. Then a slow trickle to the whipped mass pour gelatin, continuing to whisk. The resulting cream is poured into a mold layer on a cookie again and put the cake in the fridge for an hour or two.

Take jelly "Kiwi" and cook according to the instructions on the packaging, thus reduce the amount of water per 100 ml. Give the jelly to cool down, took out a cake and frozen cottage cheese and sour cream pour a layer of jelly "Kiwi". Then put the finished cake in the refrigerator for 4-5 hours, to all the layers have been completely frozen.

Before serving, do not forget to get the cake out of the mold. It remains to decorate the cake with lime jelly, for this you can do curls of finely cut into slices and put lime mint leaves.