Cool Gelet pie

Ingredients for Cool Gelet pie

Instructions for Cool Gelet pie

To prepare the Cool Gelet pie recipe, please follow these instructions:

Place the house block, one sheet at a time in cold water, leave it at least 5 minutes. Squeeze the water and melt the house block into a saucepan over low heat. Mix the juice and 5 dl water into a bowl and then add the house blossom. Pour 2 dl of the juice mixture into a round shape, slightly larger than the layers of cake. Put it cold so it stiffens. Cut the peach in both and put them together with raspberries and blueberries in the shape of the stiffened jelly. Pour another 2 dl of the juice mixture so that the fruit is almost covered and let it stiffen. Lay the top layer of cake on the fruit and lightly press. Whip the cream stiff, tear the marcipan roughly and mix it with the cream. Taste with vanilla sugar. Wide half of the cream on the bottom of the cake, cover the next bottom, spread more cream and finish with the bottom bottom. Pour juice around the pie into the mold and leave it cold for at least 6 hours. Dip the mold into hot water so that the jelly starts to melt and turn it quickly onto a dish. The pie is served cold.