Sour Cream Jelly Cake with Peaches

Step 1

Prepare 2 types of jelly according to the package instructions. Place in the fridge for several hours until fully set.

Step 2

Pour 100 ml of water over gelatin and let it swell for 10 minutes (or the time specified on the package). Heat the gelatin over low heat to about 40–50°C. Stir until the gelatin completely dissolves. Let it cool.

Step 3

Cut the peaches into large pieces.

Step 4

Break the cookies into large pieces.

Step 5

Dip each plate with the prepared jelly into hot water for 20–30 seconds and flip onto a serving plate.

Step 6

Cut both types of jelly into large pieces directly on the plate.

Step 7

Prepare a large salad bowl for the cake to set in (preferably with a smooth interior to make the cake look nicer). Place sour cream, sugar, and vanilla sugar in it and beat until the sugar dissolves. Pour in the cooled gelatin while beating with a mixer. Add the peaches, cookies, and jelly pieces (gently separating each piece). Carefully mix with a spoon. The cookies will float to the top — adjust them so they lie flat (this will be the bottom of the cake).

Step 8

Refrigerate until completely set, about 4–5 hours. Place the bowl with the cake into hot water for 20–30 seconds. Cover with a large flat plate and flip over. Done.