Cake "Kaleidoscope"

Cooking

Step 1

Cut the marshmallow into a deep bowl. Melt in a water bath. butter, when melted, add chocolate. Mix until a homogeneous liquid state. Cool the mixture a little and pour over the crushed marshmallows, mix well. Cover the bottom and sides of a detachable form with paper, grease with butter. Put the chocolate-marshmallow mass in a mold and smooth it, compact it well with a tablespoon. Place in the refrigerator for about 30 minutes to set the base.

Step 2

Add gelatin to milk, after 10-15 minutes. heat (do not boil) until completely dissolved.

Step 3

Whip the chilled cream with yogurt and sugar until creamy. Add 2 tbsp. l. lemon juice and zest of half a lemon. In a thin stream, add gelatin while stirring. Pour over slightly cooled cake base. Place 6 round glasses in the center. Place the mold with glasses in the refrigerator for about 1 hour.

Step 4

In separate containers, dilute 0.5 packs of jelly in 0.5 tbsp. boiled water, heat, cool to room temperature. Add 5 g of gelatin (in separate containers) to the juice from canned fruits, let stand, warm up. For the sixth glass, dilute the syrup (water with sugar) with gelatin.

Step 5

Wash and dry fruits and berries. Cut into small slices or pieces.

Step 6

Remove the cake from the refrigerator, carefully remove the glasses (one by one, pour hot water into them and carefully remove them). Put a little bit of berries and fruits on the bottom of the resulting recesses, then gently pour slightly chilled jelly on top. I have a central recess filled with a little bit of everything and filled with gelatin syrup. Try to match the color of the jelly to the color of the fruit. Place the cake in the refrigerator for at least 2 hours to set.