Gift cake according to GOST (photo recipe). Sponge cake from childhood with peanuts “Gift Cake gift according to GOST recipe

Our childhood favorite cake. It had nuts in it and everyone loved it. There was a juicy, tender biscuit. There was delicious cream there.
Now the store also has these. They look the same. The taste is disgusting. Well, or not bad (depending on the manufacturer).

But you won’t find one like you had in childhood.

This surprises me. There are standard recipes, why did everything become different? I was beginning to think that maybe my taste had improved, but it had deteriorated? But no, my taste is fine. They are trying to spoil the taste (and have already ruined it) for those who have not tried delicious cakes, who are already sure that sweets are the way they should be!

I took the recipe from a collection of cake recipes.

Now I'm sure that you can bake the right cake - if you want, if you just follow the recipe.

I don’t mind paying much more for the right delicious cake, but where can I get it?

Biscuit:

4 eggs

120 g sugar

120 g flour (sifted)

Preparation:

1. Preheat the oven to 200 degrees.

2. Line a 20*20 square baking dish with buttered parchment paper.

3. Beat the yolks with 80 grams of sugar into a white viscous cream.

4. Beat the whites until stiff and add the rest of the sugar, beat until stiff.

5. Add the whites to the yolks and stir gently.

6. Add sifted flour. Mix with movements from bottom to top from edge to center.

7. Place the dough in the mold and smooth it out.

8. Bake for 25-30 minutes. Check readiness with a wooden stick.

Turn off the oven, open the door slightly and leave the biscuit to cool slightly in the oven so that there is no sudden temperature change and the biscuit does not fall off. Leave the biscuit for 8-10 hours and only then cut and soak.

Impregnation:

100 g sugar

110 ml hot water

1 tbsp. cognac

Preparation:

Pour hot water over sugar and heat to a boil. Cool and add cognac.

Cream Charlotte:

125 g sugar

1 egg

80 ml hot milk

150 g butter

Mix sugar in a saucepan with egg, continue stirring, add milk.

Heat, stirring constantly, until boiling. Boil for 5 minutes over medium heat.

The egg will not curdle, a large amount of sugar prevents this.

The finished syrup is transparent yellow and viscous.

Pour the syrup into a deep plate and let cool to room temperature.

The syrup is prone to sugaring, so it should not be left for a long time.

Beat the butter gradually adding the cooled syrup, as well as 1 packet of vanilla sugar and 1 tbsp. cognac

Assembly:

Cut the biscuit in half, soak the cakes with syrup.

Grease the bottom cake with cream, cover with the top cake.

Spread the top and sides of the cake with the remaining cream.

Chop 120 grams of peanuts into coarse crumbs.

Sprinkle the cake with nuts.

This was my favorite cake as a child. It had nuts and I loved it. There was a juicy, tender biscuit. There was delicious cream there.
Now the store also has these. They look the same. The taste is disgusting. Well, or not bad (depending on the manufacturer). But you won’t find one like you had in childhood.
This surprises me. There are standard recipes, why did everything become different? I was beginning to think that maybe my taste had improved, but it had deteriorated? But no, my taste is fine. They are trying to spoil the taste (and have already ruined it) for those who have not tried delicious cakes, who are already sure that sweets are the way they should be!
I strongly disagree with this! And therefore I want to offer you the “Gift” cake in accordance with GOST, it turned out just as it should. I took the recipe from a collection of cake recipes.
Now I'm sure that you can bake the right cake - if you want, if you just follow the recipe. By the way, I wasn’t too lazy to calculate the cost of the products purchased at retail for this cake, it’s 80 rubles. I don’t mind paying much more for the right delicious cake, but where can I get it?

You will need 4 eggs, 120g sugar and 120g flour, preferably in a square shape. It should sit for about 12 hours before use.

Prepare the syrup for soaking the biscuit in advance - it should be cold: pour 100g of sugar into 110ml of hot water and heat to a boil. Cool and add a teaspoon of rum and a tablespoon of cognac.

Charlotte cream. For this cream, first make a syrup: mix 125g of sugar in a saucepan with one egg.

Add 80 ml of hot milk, heat to a boil while stirring constantly and boil for 5 minutes over medium heat. The egg will not curdle; a large amount of sugar prevents this.

The finished syrup is transparent yellow and viscous. Cool to room temperature and do not leave for long - due to the large amount of sugar, it is prone to sugaring.

Beat 150g of butter, gradually adding cooled syrup, as well as a bag of vanilla sugar and a spoonful of cognac.

Cut the sponge cake in half, soak the cakes with syrup for soaking, then brush the bottom layer with some of the cream and cover with the top layer. Spread the remaining cream on the top and sides of the cake.

Chop 120g peanuts into coarse crumbs.

Sprinkle the cake with nuts.

Cool in the refrigerator for two to three hours. Sprinkle a teaspoon of powdered sugar on top.

Today I will tell you how to prepare the classic Leningradsky cake at home - a recipe with photos will help you understand all the intricacies of the process.

Cooking steps

First of all, you need to bake shortbread cakes. If you knead the dough correctly and do not overdry them in the oven, they will turn out dense and at the same time tender, and when infused, they will be saturated with cream and become softer, fluffy and very pleasant to the taste.
The cakes are coated with Charlotte cream with cocoa, which is prepared on the basis of milk-yolk syrup with whipped butter. It is quite dense, but tender. Don't worry, since a moderate amount of cream is used, the finished cake will not be too greasy.
Perhaps the most difficult stage is the chocolate glaze. For the Leningradsky cake, you need to prepare the sugar fudge in advance, at least a day in advance, so that it has time to ripen. The finished fondant must be diluted with water and combined with cocoa to form a liquid glaze to cover the cake. Making fudge will be especially difficult for beginners, so I have included the recipe separately (look for it on the website). If you don't want to bother with fondant, you can try making frosting from milk, sugar, butter and cocoa. Or alternatively, you can cover the cake with chocolate ganache. Of course, this will no longer be a Gost recipe, but the “Leningrad” cake will still turn out delicious!

Total cooking time: 2 hours + 6 hours soaking time
Cooking time: 2 hours
Yield: 8 servings

Ingredients

for test

wheat flour – 330 g
butter – 185 g
sugar – 125 g
small chicken egg – 1 pc.
baking powder for dough – 1 tsp. no slide

for Charlotte cream

egg yolk – 1 pc.
milk – 75 ml
sugar – 115 g
vanilla sugar – 1 tbsp. l.
butter – 125 g
cognac – 1 tbsp. l.
cocoa powder – 1 tbsp. l.

for glaze and decoration

ready-made sugar fudge – 200 g
dark cocoa powder – 1 tbsp. l.
cold boiled water – 1-2 tsp.
roasted peanuts – 30 g
biscuit crumbs - 3 tbsp. l.

Preparation

Knead the shortbread dough.

Combine in a bowl: 1 whole egg, 125 g of fine sugar and 185 g of butter - it must be of the highest fat content and must be softened to room temperature (you cannot melt it in a water bath!). Beat everything together at medium speed with a mixer until a homogeneous and smooth mass is obtained.

Add 1 tsp. baking powder and 330 g of pre-sifted flour (all at once). Quickly knead the dough - collect the crumbs with your hands and form a bun.

We divide it into 4 equal parts, roll each into a ball, wrap it in cling film and place it on the refrigerator shelf - let it rest and cool for about 20 minutes. Meanwhile, we make templates from baking paper, draw 4 squares measuring 18x18 cm - draw a bold outline with a pencil, so that it can be clearly seen.

When the dough has rested, roll out each part on parchment (to prevent the dough from coming into contact with the pencil lead, place the paper with the pattern down). We send the preparations back to the refrigerator for 20-30 minutes.

Bake the cakes for 10-12 minutes - the oven should be preheated to 180 degrees. Let cool without removing from the parchment. The cakes should only brown a little, but do not overdry them, otherwise they will break!

Cook the glaze.

Melt approximately 200 g of sugar fudge in a water bath, add a little water to make the glaze runny, mix in 1 tbsp. l. cocoa. Do not overheat above 55 degrees! Quickly, while the glaze is warm, coat one of the cake layers. It hardens instantly, literally in 7-10 seconds (!), so you need to level it very quickly before it sets. Leave the cake covered with chocolate fudge on the work table until it hardens completely.

Prepare Charlotte cream.

Place 1 egg yolk in a saucepan, pour in 75 ml of cold milk, add 115 g of sugar and 1 tbsp. l. vanilla sugar, stir vigorously with a whisk until a light foam appears, so that the yolk is completely dispersed. Over low heat, gradually bring the mixture to a boil and simmer until thickened - approximately 2-3 minutes from the moment of boiling. Stir constantly and cook over low heat so that the syrup does not burn and the yolks do not curdle.

As soon as the syrup is ready, remove it from the heat, pour it into a bowl, cover it with cling film “in contact” so that a crust does not form on the surface, and leave it like that until it cools completely. The consistency should be like liquid condensed milk, very tender and smooth, without a single lump, absolutely homogeneous. It is very important that the syrup cools down completely; it is strictly forbidden to add it warm to the butter, otherwise the cream will separate.

Next, take 125 g of soft butter, melted at room temperature, and beat with a mixer for several minutes until white and fluffy. Then add the cooled syrup in portions, 1-2 spoons at a time, without stopping working with the mixer. At the end, add 1 tbsp. l. cocoa powder, beat again. Set aside approximately 3-4 tbsp. l. chocolate cream into a sleeve with a nozzle - it will be used for decoration. Pour a spoonful of cognac into the remaining cream and beat a little more until smooth.

We collect the cakes.

We coat 3 cake layers with cream, placing them on top of each other. There will be little cream, so carefully spread it in an even layer - the consumption is approximately 2 tbsp. l.

Coat the sides of the cake with cream, sprinkle with biscuit crumbs (to do this, grind the sponge cake scraps that you have left over from any cake on a grater or in a blender, pour onto a baking sheet and brown in the oven).

Decorating the cake.

At the final stage, we use chocolate cream, which was put into a sleeve with a nozzle - we make a border along the contour, decorate with fried peanut crumbs.

Place the cake in the refrigerator for 6-8 hours to soak. According to GOST, the Leningradsky cake was also decorated with glazed chocolate on top; if you wish, you can also prepare them. Cut into portions and enjoy. Enjoy your tea party everyone!

There are times when you want to bake a cake from ingredients on the refrigerator shelf, without an additional trip to the store and purchasing expensive ingredients. It is for such situations that the “Gift” cake was created! Delicate biscuits, Charlotte cream melting on the tongue and delicious roasted peanuts. If you calculate the cost of the cake, it will be no more than 150 rubles, which means that this cake is also very profitable from an economic point of view!

Biscuit ingredients:

Eggs - 4 pcs.
Sugar - 120 g
Flour - 120 g

For this cake, you can use any light sponge cake that you have that you like. The site has step-by-step instructions, etc. All recipes are available via links.

Ingredients for syrup (for soaking the biscuit):

Water (hot) - 100 ml
Sugar -100 g

Ingredients for Charlotte cream:

Egg - 1 piece
Sugar - 125 g
Milk - 80 g
Butter - 125 g
Vanilla extract - 1 tsp. (can be replaced with a 10 g bag of vanilla sugar)

If desired, add 1 tbsp to Charlotte cream. l. cognac (I didn’t add this time).

To sprinkle the cake you will need 120 g of peanuts (if you want to get a classic taste, do not replace the nuts).

How to prepare a Gift cake according to GOST: (step-by-step recipe with photos)

Let's start by turning on the oven to preheat. The biscuit is baked at 180 C; by the time the biscuit enters the oven, it should be well heated (heating time 15-20 minutes).

Now we will bake a classic one, it does not contain baking powder, only three ingredients: eggs, sugar, flour. To ensure that such a sponge cake rises well in the oven and turns out fluffy and airy, we will beat the whites and yolks of the eggs separately. The bowl in which we will beat the whites needs to be well degreased; to do this, drop a few drops of lemon juice onto the surface of the bowl.

We take a paper napkin in our hands and begin to rub the juice over the bottom and walls: even if there were traces of fat on the surface of the bowl, now they will split and be destroyed. Nothing will stop us from whipping egg whites perfectly!

Very carefully separate the whites from the yolks so that not a drop of yolk gets into the protein mass. The yolk is fat, and if we accidentally drop the yolk into a bowl of whites, they will not beat. Nowadays they sell a variety of devices for separating whites and yolks, but I do it the old fashioned way, by hand, pouring from shell to shell.

So, the whites and yolks are separated, let's move on to whipping. Be sure to remove the eggs from the refrigerator in advance to make this process easier. Sugar dissolves much faster in warm eggs than in cold eggs.

To avoid having to wash the whisk attachments, I recommend starting with the whites and then moving on to the yolks. So, with perfectly clean, grease-free attachments (you can also wipe them with a paper towel dipped in lemon juice or vinegar), we begin to beat the whites into a foam. First at low speed, gradually increasing it.

When the whites become foamy, similar to soap (usually after 1-2 minutes from the start of whipping), we begin to add granulated sugar in a thin stream (1/3 of the total volume of sugar).

Sugar should be added in a thin stream, without stopping whisking, so that it immediately interferes with the protein mass and dissolves in it. If you suddenly add the entire volume, the sugar will fall to the bottom and it will be very difficult to lift it from there.

When the sugar is added, continue beating for another 8-10 minutes until the sugar is completely dissolved and the proteins increase in volume by 2-3 times. You will see how much the protein mass will change in appearance: from transparent it will turn into snow-white, it will become noticeably thicker and more fluffy (marks from the mixer will remain on the surface).

The entire process of whipping the whites takes 10-12 minutes; they are considered ready if they hold their shape well; when turning the bowl upside down, the protein mass holds firmly and does not fall out anywhere. If you build peaks or “drifts” on the surface, the squirrels will stand rooted to the spot.

So, the whites are whipped, now let's move on to the yolks. You don’t have to remove the whisk attachment or wash it (but if you started beating with yolks, then be sure to wash thoroughly and wipe with lemon juice), immediately turn on low speed and beat. The first 1-2 minutes are spent stirring the yolk mass, and then we begin to add the remaining granulated sugar according to the recipe (1/3 was spent on the whites, which means we add 2/3 here).

Sugar is added in a thin stream or a tablespoon, whichever is more convenient for you. Do not turn off the mixer while adding sugar; mix thoroughly until the sugar dissolves.

After 5-6 minutes after intensive beating, you will see how the yolk mass has become lighter, slightly increased in volume and acquired airiness.

Now that both the whites and yolks are beaten, combine the two mixtures together. Pour the yolks into the whites and stir gently using a spatula (not a mixer).

If we continue to beat with a mixer, the airy structure of the dough will be disrupted, and all our efforts to create an airy dough will be in vain.

This is the kind of airy dough base we get.

Now sift 120 g of flour into the dough in three approaches. The flour should be added gradually and very carefully, using lifting movements from the edge to the center so that no air escapes from the dough.

Flour is mixed in with a spoon or spatula, without a mixer.

Don't rush anywhere, tune in to a positive wave and meditate) Too fast and fussy movements, intensive beating instead of stirring will ruin the whole thing.

In the photo you can see the final structure of the biscuit dough.

The biscuit dough is light, airy, and moderately thick. When you lift the dough on a spatula, it flows out in a thick ribbon (the consistency can be seen in the photo).

According to GOST, the classic “Gift” cake has a square shape, but at your discretion you can use any other shape. I will bake the sponge cake in a silicone mold with sides of 18 cm.

To make the sponge cake easy to remove, we make a “French shirt”: grease the bottom and sides of the mold with a piece of butter (you can grease it with vegetable oil using a brush), then sprinkle with flour and shake off the excess flour.

The result is a thin flour layer, which will prevent the dough from sticking to the walls during baking, but at the same time the form will not be slippery and the dough, clinging to the walls, will rise evenly.

Pour the dough into the mold and bake for 30-40 minutes until the toothpick is dry. To check the readiness of the sponge cake, pierce the sponge cake in the very center with a long wooden stick or toothpick; if it comes out dry, it means the sponge cake is ready.

Let the cake cool in the pan for 10 minutes, then remove and turn it upside down onto a wire rack.

While cooling on the wire rack, the biscuit will evaporate the moisture evenly and will not be wet inside.

After cooling completely, the biscuit needs to be cut into two layers (I use a bread knife-saw for this). First, we make cuts along the entire perimeter of the biscuit with a depth of 2-3 cm, and then immerse the knife completely and, positioning it strictly vertically, cut the biscuit into two parts. It turns out two cakes 1.5 cm thick. Never cut the sponge cake while it’s hot! In this case, it may break, be cut unevenly, etc. On the contrary, if you do not need the cake urgently, it is better to let it rest for 8-10 hours in the refrigerator (pre-wrap it in cling film).

If you love cakes according to GOST, take note, a Soviet classic for all times (recipe in a separate article, follow the link).

Preparing Charlotte cream for the cake

Place 1 egg and granulated sugar (125 g) in a deep and comfortable saucepan.

Stir with a spoon or spatula.

Pour hot milk (80 ml) in a thin stream with constant stirring. Don’t worry that the cream will curdle immediately: this amount of sugar will not allow it to do so.

Place the resulting mixture on the fire and bring to a boil over medium heat, stirring constantly. Boil for 5 minutes over low heat while stirring and turn off. During cooking, the contents of the saucepan will rise very high several times, so immediately keep this in mind and choose the right container for preparing the cream to avoid “accidents” on the stove. Pour the prepared cream base into another bowl and cool to room temperature.

125 g of butter (it should be softened, so remove it from the refrigerator in advance) beat until white. It takes 6-8 minutes to beat, and at first it seems that it is impossible to beat the butter until it is almost white, but in fact it is possible, don’t be lazy =)

Add the cooled cream base to the well-whipped butter in a thin stream, stirring constantly.

Add 1 tsp. vanilla extract and 1 tbsp. cognac (optional), stir again.

The Charlotte cream should be homogeneous in structure, very airy and delicate.

Preparing the impregnation for the biscuit

Dissolve 100 g of sugar in 100 ml of hot water and mix well.

Place the syrup on the fire and bring to a boil, then remove from the heat and cool.

Soak the biscuit in the cooled syrup using a brush or spoon.

Place the sponge cake on a dessert plate or in a cake pan, then add a small amount of cream and grease the cake.

You can use a special pastry spatula to level the layer, or do it with a regular silicone spatula.

Cover the bottom cake with the next sponge cake and grease it with cream again. Use the cream to completely coat the cake on all sides.

Charlotte cream is thick, flexible, very easy to work with and, if desired, you can level the cake to perfection. Since I will have a cake for a home tea party, I didn’t set such a goal, I only leveled it slightly.

This is how the cake turns out. Now our task is to sprinkle it with nuts. The classic taste of the “Gift” cake involves the use of roasted peanuts. If you don't like peanuts, use hazelnuts, almonds, walnuts or any other nuts you like. Be sure to share in the comments what nuts you used and whether you liked the taste of the cake with other nuts.

To top the cake, fry 120 g of peanuts until golden brown. You can do this in a frying pan (that's what I do) or fry it in the oven.

Place the cooled peanuts in a blender bowl and grind into medium-sized crumbs. Instead of a blender, you can use a knife or place the nuts in a bag, then beat them with a rolling pin.

Generously sprinkle the entire top and sides of the cake with nuts.

The “Gift” cake according to GOST is ready! Let the cake sit in the refrigerator for 1-2 hours and serve with tea.

Enjoy your tea! Enjoy!

I'm really looking forward to your feedback, comments, and photos of cakes for this recipe. I am very interested in your impressions and results. Do not hesitate to provide feedback, this is very important and valuable for me.

When adding photos to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

We offer to reproduce at home another wonderful dessert from Soviet times - the “Gift” cake according to GOST. This confection has a very simple composition - a standard sponge cake, Charlotte buttercream and roasted peanuts. Nothing unusual, but the taste is balanced and impeccable. And for those who remember the cake from childhood, the recipe will bring back pleasant nostalgic memories.

So, first we bake a classic fluffy sponge cake with a fragrant light crumb, if possible we give it time to rest. Next, we proceed to “assembly” - pour sweet syrup over the cakes and coat them with cream. The decoration of the dessert is very basic - completely cover the top and sides with roasted peanuts and sprinkle a little with powdered sugar.

Ingredients:

For the biscuit:

egg whites - 6 pcs.;
egg yolks - 5 pcs.;
sugar - 150 g;
flour - 150 g;
vanilla sugar - 1 teaspoon.

For impregnation:

water - 100 ml;
sugar - 100 g;
rum or cognac - 1 tbsp. spoon.

For Charlotte cream:

egg yolk - 1 pc.;
egg - 1 pc.;
milk - 150 ml;
butter - 150 g;
sugar - 100 g;
vanilla sugar - 1 teaspoon;
rum or cognac - 1 tbsp. spoon.

For frosting the cake:

peanuts - 200 g;
powdered sugar - 1 teaspoon.

Cake “Gift” according to GOST recipe with photo

The “Gift” cake is prepared on the basis of a classic sponge cake, which does not contain soda or baking powder, so you should work with the dough especially carefully and carefully! We distribute the whites and yolks into different dry and perfectly clean bowls. We begin to beat the whites, gradually increasing the speed and adding 100 g of sugar in small portions. We do not stop working with the mixer until the protein mixture turns into a stable snow-white mass. Thoroughly beaten egg whites should stay in place when the bowl is tilted and turned over.
Pour the remaining granulated sugar into the yolks, add a portion of vanilla sugar for flavor (don’t forget to put one yolk for the cream in a separate bowl and put it in the refrigerator, covering it with a lid). Beat until a fluffy, smooth and thick mass of light color is obtained. We work with the mixer for about 4-5 minutes.
Transfer the fluffy whites to the yolks in small parts (in 3-4 approaches), mixing each portion from the bottom up in one direction.
We do not allow sudden movements - we work slowly, very smoothly and carefully, so that the delicate “air” mass does not fall off. It is convenient to mix the dough with a silicone spatula.
Measure out a portion of flour and gradually sift it over the fluffy egg mixture, again in 3-4 additions.
Carefully mix each portion again - move the spatula in one direction from bottom to top, as if wrapping the dough inside. We ensure that all flour clots disappear and a smooth composition is obtained. We try to maintain volume and not let the dough settle!
According to GOST, the “Gift” cake has a square shape, so for baking the sponge cake we select an appropriate container with a side of 22-24 cm, no more. We cover the bottom with parchment paper and do not grease the walls with anything. Distribute the dough in an even layer, leveling the top. If there is no suitable square shape, it is not forbidden to use a regular round one at home.
Preheat the oven to 180 degrees, and then send the biscuit there. Bake for about 30-40 minutes. We try not to open the oven again or slam the door so that the biscuit does not settle. We check the readiness using a wooden skewer/toothpick - the stick should come out of the dough completely dry.
Turn the pan with the baked biscuit over and place it on a wire rack or on two inverted bowls. Leave in this position until it cools. This step will prevent the top of the crumb from possibly settling.
We take out the cooled biscuit and run a knife blade along the sides of the mold, separating the baked goods from the walls. Take out the crust and remove the parchment paper. Before further preparation, let the biscuit rest at room temperature for at least 5 hours, then the crumb will crumble less when cut and will better absorb the impregnation.
To prepare the impregnation, pour sugar into a small saucepan and add water.
Place on the fire and, stirring, bring the mixture to a boil and the sugar grains dissolve. Cool the sweet liquid and add alcohol for flavor.
Cream for cake “Gift” according to GOST recipe
Combine the yolk remaining after preparing the sponge cake with the egg and a third of the milk. Stir thoroughly.
Mix the remaining milk with sugar (vanilla and simple), bring to a boil over low heat.
Stirring continuously, pour the mixture of eggs and milk into the milk syrup in one motion. Cook, stirring continuously, until slightly thickened.
To check readiness, you can scoop a portion of cream onto a spatula and draw a line with your finger - the mark should not immediately float. Make sure that the cream does not overheat, otherwise the egg may curl. We work on low heat and constantly stir the mass. Wait for the finished cream to cool completely.
Beat soft butter at room temperature until creamy.
Gradually (in small portions) introduce the completely cooled milk cream, continuing to work with the mixer. While whipping, add a spoonful of cognac/rum.
We get a lush and homogeneous Charlotte buttercream.
Assembling the “Gift” cake
Cut the “rested” sponge cake into two layers. Carefully pour syrup over the bottom one.
Apply a little more than half of the cream, leveling the oil layer.
Pour the second cake with impregnation and place it on top. Cover the cake on all sides with the remaining cream.
To top the cake, fry the peanuts in a dry hot frying pan, stirring, for about 7-10 minutes.
After cooling, peel the peanuts and then lightly chop them with a knife (to coarse crumbs).
Sprinkle the cake on all sides. Lightly press the peanuts with your palm to help them adhere better to the dessert.
Sprinkle the cake with powder sifted through a fine sieve on top. Place in the refrigerator for 4-5 hours, and then you can treat yourself to dessert.