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Santiago Hernández

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VANILLA FLOATING GELATIN CAKE

240 minutes
Easy
10 servings
8
Prepare this delicious vanilla floatine gelatin cake covered with strawberry jelly. It is extremely rich, creamy on the inside and sour on the outside. Best of all, you just need to blend all the ingredients and that's it. The ideal dessert to share with your family.

Ingredients

  • 1 Cup of milk for vanilla gelatin
  • 1/2 Cup of sour cream for vanilla gelatin
  • 3/4 of Cup of condensed milk for vanilla gelatin
  • 2 spoonfuls of vanilla for vanilla gelatin
  • 4 envelopes of grenetina for vanilla gelatin (7 gc / u) hydrated
  • 4 cups of Water hot
  • 1 on of strawberry gelatin
  • 2 spoonfuls of Red colorant
  • to taste of Strawberry in quarters, to decorate.

    Preparation

    For the vanilla gelatin: blend the milk with the cream, condensed milk and the vanilla extract. Add the hydrated gelatin while the blender is still on.
    Pour the gelatin over a mold and let chill 2 hours or until curdled.
    Combine the strawberry gelatin powder with hot water and mix until dissolved.. Add the color and let chill to room temperature.
    CUnmold the vanilla gelatin from the border and add the strawberry gelatin in the bottom and on top of it so it "floats".
    Let it chill in the fridge for 2 more hours or until set. Remove from the cake mold and decorate with strawberries. Enjoy!

    PRESENTATION

    Use as topping fresh strawberries.

    TIPS

    Grease your mold to make it easier to unmold.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    82.0
    kcal
    4.1%
    Carbohydrates
    13.0
    g
    4.3%
    Proteins
    1.8
    g
    3.7%
    Lipids
    2.0
    g
    3.1%
    Fiber
    0.0
    g
    0.0%
    Sugar
    13.0
    g
    14%
    Cholesterol
    7.9
    mg
    2.6%
    Rate this Tip.
    Ratings (8)
    Rocio Ta
    2018-07-26T20:40:20.00-06
    Desde2017 es mi gelatina que me encanta 😍.
    Valeria Zeferino Herrera
    2018-05-31T23:25:19.00-06
    Creo q le falta bastante explicación acerca de como hcer exactamente la parte de agregar l gelatina de fresa pues en el video solo se observa q se agrega por el lado externo y creo que también debe ser por el lado interno de la rosca. Es muy dificil adivinar con q cantidad va a “flotar” la gelatina de vainilla. Yo la hice y no quedo para nada parecida a la del video (agregaré mi foto).
    Jhonatan Vargas
    2018-01-31T22:27:53.00-06
    Yo cambie la vainilla y fresa por trozos de melocotón y quedo súper, lo malo es que al añadirle el melocotón se cargo de peso y no floto mucho pero quedo con un piso de gelatina de uva jajajjaaja
    Veticeyva Vielma
    2017-12-23T12:37:38.00-06
    Escribe un comentario...
    Doris Allende Oblitas
    2017-11-15T14:08:51.00-06
    Me gustaría saber a que le llaman crema ácida por favor
    see more
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