INGREDIENTS:

• 400 g of raspberries;
• 200 grams of blueberries;
• 800 g of ryazhenka fat cream;
• 1 glass of sugar;
• 30 grams of gelatin;
• 100 ml of water;
• 8 grams of vanilla sugar.

METHOD OF COOKING:

1. Put gelatin in a pan, pour water and mix. Leave the gelatin for 10 minutes to swell.

2. In a bowl, put cream with any percentage of fat, just keep in mind that cream with a low percentage is more sour.

3. Add sugar and vanilla sugar, then mix and leave the composition for 10 minutes so that the sugar dissolves.

4. Cover the edges of the removable form (21 cm) with food foil. You can use a simple mold or even a bowl.

5. Put the swollen gelatin on medium heat and bring to about 70°C (do not boil), stirring constantly.

6. Pour the hot gelatin into the cream in a thin stream, continuously stirring with a whisk.

7. Wash the fruit and leave some for decoration.

8. Add the whole fruit to the bowl with the cream and mix with a spoon. You can use any other fruit you like.

9. Pour the resulting composition into a mold, and spread the previously saved fruits on top.

10. Put the cake in the refrigerator for 3-4 hours until it hardens well.

11. Then circle the edges with a thin and sharp knife, remove the form, put the cake on a plate and serve. If you are using a plain pan, dip it in hot water for 10 seconds to make it easier to remove the cake.

We wish you a pleasant appetite in the circle of your loved ones!