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Gabriela

Gabriela Morales
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Recipe of Mosaic Gelatin Cake
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Recipe of Mosaic Gelatin Cake
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Recipe of Mosaic Gelatin Cake
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Recipe of Mosaic Gelatin Cake
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Recipe of Mosaic Gelatin Cake
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Recipe of Mosaic Gelatin Cake
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Recipe of Mosaic Gelatin Cake
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Recipe of Mosaic Gelatin Cake
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44

Mosaic Gelatin Cake

30 min
Easy
4.84
|
391
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This dessert has a crazy flavor, combines gelatin + cake. Two delicious desserts that together form the perfect recipe.
Learn more about Gabriela Morales

Ingredients

6 servings
  • 1 package of jelly of Orange
  • 1 package of strawberry jelly
  • 1 package of pineapple jelly
  • 1 package of grape jelly
  • 4 1/2 cups of Water hot
  • 4 envelopes of unflavored gelatin divided into 2 parts
  • 1 Cup of cookie ground vanilla
  • 1/4 of Cup of Butter melted
  • 3/4 of Cup of sugar divided into 2 parts
  • 1/4 of Cup of Water cool
  • 1 Cup of pineapple juice
  • 2 cups of whipping cream
  • 1 teaspoonful of vanilla extract

    Preparation

    Mix the contents of the strawberry gelatin in a bowl with 1 ½ cups of boiling water together with an envelope of gelatin.
    Mix vigorously with a balloon whisk until it dissolves completely. Repeat this step with the other flavors.
    Place each flavor in separate molds, wait for it to cool and refrigerate until completely set.
    Once firm cut the gelatin into cubes of the size you want. To unmold submerge the molds in warm water for 10 seconds.
    Preheat the oven to 180 ° C.
    Crush the cookies, mix them with the melted butter and half of the sugar. Form a base in a mold. Bake for 10 minutes and let cool.
    Mix another envelope of gelatin with 1/4 cup of cold water. Heat the pineapple juice in the microwave for 1 minute. Mix with the gelatin. Let it cool.
    In a blender mix the cream to be beaten, the vanilla and the rest of the sugar and beat until it forms peaks Gradually mix the pineapple and gelatin.
    Pour the mixture into the mold with the cookie crust and slowly add the flavored gelatin cubes. Bump the mold against the table to eliminate air.
    Cover in plastic wrap and cool all night.
    To unmold, use a knife previously run under hot water along the edges.

    PRESENTATION

    Serve with a hot drink.

    TIPS

    If you do not want to bake the crust, mix 30 ground Marias cookies with 1 bar of butter (90 g) previously melted, form the base and refrigerate for 1 hour before pouring in the gelatin mixture.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    688
    kcal
    34%
    Carbohydrates
    67.4
    g
    22%
    Proteins
    3.9
    g
    7.7%
    Lipids
    48.1
    g
    74%
    Fiber
    0.3
    g
    0.7%
    Sugar
    54.6
    g
    61%
    Cholesterol
    158
    mg
    53%
    Esha
    Rate this tip
    Ratings (19)
    Roberto Osnaya Garcia
    14/11/2017 16:09:24
    No m gusto jajajaj
    Natali Fosado
    28/06/2016 14:02:01
    Rica A mi suegra le encantó aunque no me salió del todo bien jajajaja.
    Anonymous
    08/12/2015 12:09:20
    La hice!!!!! Altamente recomendable...Deliciosa
    Anonymous
    22/09/2015 00:11:45
    Deliciosa, fresca y facil Este postre es simplemente fabuloso, resulta un pretexto perfecto para reunir a la familia y amigos tanto por su facil elaboracion como en la degustación. Les recomiendo que utilicen frutas del mismo sabor que los cubos de gelatina para dar un mejor sabor y presentacion a la gelatina, esto la hara mas vistosa y fresca
    Erika Macías Lupercio
    21/09/2015 21:57:56
    Fácil y riquísimo... Excelente postre...la gelatina siempre será un buen cierre para cualquier comida y más si se presenta de una manera diferente, combinando sabores y colores. Gracias por la receta y por hacer más variado nuestro día a día...¡Me encantó!
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