How to make
Prepare the sugar syrup by boiling sugar, water, rum and lemon rind on the stove for 2-3 minutes. Beat the cream and powdered sugar well into snow. Put the gelatin to swell in water. In an appropriate tray, place the first layer. Pour in 1/3 of the syrup, spread it with cream and arrange fruit slices to your liking on it.
Add the second layer on top and continue stacking, until finally complete, and spread the entire cake thoroughly with sour cream. In the middle - stack larger fruit slices in concentric circles. Melt the swollen gelatin without boiling it, mix it with rum and using a spoon, spread it over the fruit.
Put the prepared cake with jellied fruit in the refrigerator for 3 hours before serving.
