Broken Glass Cake

Prepare both flavors of jello according to the package instructions. Refrigerate for several hours until fully set.

Combine the gelatin with 100 ml of water and let it bloom for 10 minutes (or according to the time indicated on the package).

Place the gelatin over low heat and warm it to approximately 40–50°C. Stir until the gelatin is completely dissolved. Let cool.

Cut the peaches into large chunks.

Break the cookies into large pieces.

Dip each plate of set jello into a container of hot water for 20–30 seconds, then invert onto a plate.

Cut both jello molds into large chunks right on the plate.

Prepare a large salad bowl in which the cake will set (ideally one that is smooth on the inside — it will make the cake look nicer). Add the sour cream, sugar, and vanilla sugar, and beat until the sugar is dissolved.

Pour in the cooled gelatin while beating continuously with a mixer.

Add the peaches, cookies, and jello pieces (gently separating them one by one from the pile). Gently fold everything together with a spoon.

The cookies should float to the top — arrange them so they lie flat (this will become the bottom of the cake once it's unmolded). Refrigerate until fully set, about 4–5 hours.

Dip the bowl with the cake into a container of hot water for 20–30 seconds. Place a large flat plate on top and flip the cake over. Done.

The Broken Glass Cake turns out incredibly vibrant and cheerful.