Pie without pastries Beaten glass

Pie without pastries Beaten glass

Ingredients:

- packaging of ready biscuit cake layers - 3 cake layers; to break two cake layers slices, the third to leave whole
- 3 packs of jelly of different color and taste (or to weld jelly it is independent from berries or jam)
- 500 g are swept away
- 1 glass of sugar
- 20 g of gelatin
- vanillin
- it is desirable to add 1 tablespoon of cognac or rum

Preparation:

In advance to prepare jelly of different flowers and to allow it to stiffen.

To prepare cream:
To wet 20 g of gelatin in 10 spoons of cold water for 30 minutes, then on weak fire or on water bath to dismiss gelatin when stirring before full dissolution, to allow to cool down a little.
To shake up 500 g of sour cream with 1 glass of sugar, to pour vanillin. It is desirable to add 1-2 tablespoons of cognac or rum.
A little swept away cream (couple of spoons) to pour in warm gelatin and to stir.
Without stopping shaking up sour cream with sugar, thin stream to pour in it in gelatinous mix.
To cover salad bowl or bowl food wrap, to smooth hand, avoiding rough folds.
Chaotically to outline in salad bowl (not at once up to the top) slices of the broken biscuit and the multi-colored slices of jelly which are broken off by tea spoon.
To water layer of slices with the swept-away cream.
Again to outline layer of slices, to water with cream and so on.
Layer behind layer to fill salad bowl.
To cover the last layer with the left whole biscuit cake layer and slightly to press down.
To put in the refrigerator that the swept-away cream has stiffened enough (about 3-4 hours).
When the pie stiffens, to cover salad bowl with wide dish, to turn, remove salad bowl and accurately to otsloit film.

NOTE. The salad bowl or bowl can be not covered film, and before extraction of the stiffened pie for 1-2 seconds to dip into hot water.
Then to decorate to the taste.

-