Bright, unusual cake Broken glass with pieces of gelatin can be prepared without baking with sour cream, use cookies or make biscuit cakes. Choose your favorite recipe.
Ingredients for homemade biscuits:
- vanilla powder - pack;
- high quality flour - 220 grams;
- granulated sugar - 240 grams;
- chicken eggs fresh - 6 pieces.
Filling Ingredients:
- jelly of different colors (you can shop) - 3 pieces (a glass of each color);
- large tangerines - 2 pieces;
- ripe kiwi - 3 pieces.
Base Ingredients:
- fat sour cream from 25% - 965 grams;
- gelatin in granules - 2 packs;
- granulated sugar - 1.5 cups.
Getting ready to start fluffy biscuit for the Broken Glass cake, according to the presented recipe with a photo step by step at home. For this, a cup is taken into which six chicken eggs are broken, this product is beaten until a sufficiently stable foam is obtained.
Gradually, granulated sugar is added to this mass, and then the products are whipped again. The result should be a resistant and glossy mass.
Now add a pack of vanilla powder to this bowl and add flour in portions. Mix the dough from the bottom up, this makes it possible to get the most magnificent cake. If the hostess is not confident in her cooking abilities biscuit dough, then additional baking powder is added to the mass.
For baking, you can use any form, but it is better to use a round one. It is smeared with butter, and then the dough is poured there. Baking is carried out at a temperature of at least 180 degrees, the baking process can last thirty minutes or more.
As soon as the cake is ready, it is removed from the mold and transferred to the wire rack to cool the biscuit.
If ready-made jelly is used, then it is simply laid out from jars and cut into cubes. When for a cake called Broken glass, according to the presented recipe with a photo step by step with biscuit and fruit, jelly needs to be prepared, it is worth doing it in advance. To do this, jelly powder is poured with the required amount of water, and then put in the refrigerator.
When the jelly is ready, it is cut into cubes and transferred to a bowl. The plate is removed in the cold so that the jelly does not melt.
Now we are starting to prepare the filling, it is not difficult to do this, since the main product here is fatty sour cream. First of all, gelatin in granules is soaked, it is left for the time required according to the instructions so that the product has time to swell. Once this happens, you can move the cup to water bath, and wait until the gelatin dissolves.
Sour cream is transferred to a large cup, granulated sugar is immediately added to it and the mass is whipped until fluffy and thick. The easiest way to do this is with a mixer, if there is no appliance at home, then you will have to use a regular whisk.
Gelatin is poured into the resulting thick mass, after which the cream is thoroughly mixed until smooth. The cream is left aside for now, and in the meantime, they are preparing the fruit. To do this, kiwi is peeled, they also come with tangerines. Kiwi is cut into circles, and tangerines are cleaned of stones and films, and then cut into pieces.
Can be taken silicone mold, where the cake was previously baked, and crumble half of the biscuit into pieces there. The pieces are distributed over the bottom of the mold as evenly as possible to form a base. One third of the dough is poured onto the surface of the biscuit pieces, and then chopped jelly cubes are placed on it. Top everything with another layer of sour cream.
Now you can put the fruit in the Broken glass cake, according to the proposed recipe with a photo step by step with a biscuit. To do this, the pieces are placed on the surface of sour cream, and on top everything is covered with chopped biscuit cake. The top is again poured with the rest of the cream and everything is carefully leveled with a spoon. The surface of the dessert should be as even as possible. Such a dessert in the form is sent to the refrigerator for five hours, during which time the cake will receive the necessary shape, and the biscuit and fruit will grab well in the soufflé. Dessert must be served on a large dish, it is decorated with pieces of any fruit on top.
Recipe 2, step by step: Broken glass sour cream cake
Cake "Broken Glass" - a delicious and pretty jelly cake made from sour cream.
- Sour cream - 500 g
- Sugar - 200 g
- Instant gelatin - 25 g
- Jelly (different colors) - 3 bags of 90 g
- Biscuit cakes or biscuit cakes (ready-made) - about 170-200 g
To prepare the Broken Glass cake, we need: sour cream, sugar, gelatin, multi-colored jelly, biscuit. And, of course, patience - cooking such a cake takes time.
Let's make jelly. I took the purchased, in bags, and diluted it in hot water (water - half as much as indicated on the package).
(You can make jelly from natural juices - the taste will be brighter.)
When the jelly hardens (in the refrigerator after 4-5 hours, I left it overnight), cut it into cubes of arbitrary sizes and mix.
Whisk sour cream with sugar. The sugar needs to be completely dissolved.
Then we dilute the gelatin in a small amount of hot water (3-5 tablespoons) and mix it with sour cream.
I strongly advise you to cover the form with cling film! I didn't do it ... I suffered when I took out the cake.
Pour fruit jelly into a mold (23 cm in diameter), fill it with sour cream. I did not fill the cubes all at once, but in portions, I thought that it would be more even.
I don’t know how to bake a biscuit, so I took ready-made two-layer biscuit cakes (3 pcs. 55 g each), divided them into layers and laid them tightly on top of the liquid jelly. Then cover with foil and put the jelly cake in the refrigerator.
When the jelly hardened, I tried to pull it out, but it turned out that this was another task! Thanks to the Internet)) and the hostess, who suggested how this can be done. In order to pull the jelly out of the mold, I turned it over onto a suitable plate-dish and warmed it from all sides with a hairdryer.
Here is such a cake "Broken glass" turned out. Bon appetit!
Recipe 3: Broken glass cake with cookies (step by step)
We are preparing a jelly cake "Broken glass" based on sour cream with the addition of cookies.
- Dry jelly - 4-5 bags of different colors
- Gelatin - 25 grams
- Sour cream - 450-500 grams
- Sugar - to taste
- Cookies - 200 grams
- Water - 1 glass
Pour each sachet of jelly into a separate container.
We carefully study the instructions for making colored jelly. Following the recommendations, dissolve the powder and put in the refrigerator.
Important! The jelly should be quite strong. To do this, you can reduce the volume of water by 25 percent.
In order for the pieces to keep their shape well, it must be cooled properly. It is convenient to do this in the evening. The solution will set well overnight.
Pour gelatin with boiled water (following the instructions). Let it swell for 15 minutes. To reduce the time, you can put in a water bath for 5 minutes.
Mix sour cream with sugar (to taste).
Beat with a mixer until the crystals are completely dissolved. We combine sour cream mousse with a gelatin solution. Mix thoroughly.
Crush the cookies and put them on the bottom of the mold.
I moistened it a little with gelatin water, which I added to sour cream. This may or may not be done.
Cut the finished jelly into different pieces (about 1 cm in size).
Mix colors and spread on top of cookies. Pour in sour cream sauce.
Check if there are any gaps. Using a spoon or spatula, straighten the surface and clean until completely solidified in a cold place.
Alternatively, cookies can be placed not on the bottom of the mold, but rather on top of the jelly.
Drop the form into hot water for 1 minute without letting the water touch the edges. Then, turn over and pull out the dessert.
As you can see, no special culinary talents are needed to please family and friends with such a spectacular, colorful and delicious treat. Experiment, try adding different fruits, this dessert will only become tastier and more interesting.
Recipe 4: jelly cake Broken glass with biscuit (with photo)
- chicken eggs - 3 pcs.;
- granulated sugar - 250 gr.;
- wheat flour - 100 gr.;
- baking powder dough - 1 tsp;
- sour cream - 500 gr.;
- gelatin - 1 tbsp;
- vanillin - 1 pack;
- dry jelly - 3-4 packs
First of all, make jelly, following the instructions on the package, and put it in the refrigerator to solidify.
A tablespoon of gelatin, you can with a slide, pour 100 ml of water and leave to thicken.
While the jelly ingredients swell and cool, you can make a biscuit.
Separate the whites from the yolks.
Beat the yolks with sugar (100 gr.) Until the mass turns white.
Mix the sifted flour with baking powder and gradually add to the yolk mass.
Whisk the egg whites until stiff peaks form and add to the batter.
Pour the well-mixed dough into a greased form and put in an oven preheated to 180 degrees for 20 minutes (depending on the oven).
Cut the cooled cake in half
Set aside one half and cut the other half into small pieces.
Mix sour cream with sugar (150 gr.).
Swollen gelatin is slightly heated on the stove and poured into sour cream with sugar.
We use a deep dish, I put cling film on the bottom to make it easier to get later.
Pour sour cream on the bottom, then spread the pieces of biscuit and colored jelly using a teaspoon.
Fill with cream
And so we repeat in layers until the ingredients run out.
Pour the last layer with sour cream jelly, and put the second half of the cake on top and press it down a little so that it sticks together with the cream.
Place the cake in the fridge to set, preferably overnight.
Recipe 5: Broken Glass - No Bake Banana Yogurt Cake
Broken glass cake is a popular dessert that takes only a few minutes to prepare, but it turns out to be very tasty and beautiful. It can be submitted to festive table, where he will certainly become his decoration. It does not require baking, it is a jelly-like mass of sour cream or yogurt with multi-colored pieces of jelly. It is prepared very simply and from budget ingredients. This dessert is very popular with children because it looks bright and unusual. In addition, it is low in calories, which will please those who are watching their weight.
- Sour cream or yogurt - 500 ml
- Banana - 1 pc.
- Sugar - 100 g
- Jelly - 3 packs (90 g each)
- Gelatin - 25 g
- Water - 100 ml
Dilute the jelly as directed on the package.
Pour into individual molds and leave to set.
As soon as it hardens, it must be cut into small pieces.
Dissolve gelatin in 100 ml of water or milk. After complete swelling (min. 5-10), put the mass in a water bath and stir until the gelatin is completely dissolved.
It is impossible to bring to a boil, as it will lose all its properties.
Whip sour cream or yogurt with sugar
Pour in the dissolved gelatin.
The fat content of dairy products can be any.
Line a deep dish with cling film.
Put sliced bananas on the bottom.
Other fruits can be used if desired.
Pour a part sour cream jelly.
Put pieces of multi-colored jelly and pour the remaining jelly on top and leave to harden.
The dessert hardens quickly enough, of course, if you followed the cooking technique. You can't put it in the freezer.
Carefully turn the finished frozen cake on a dish and remove the film.
Happy tea drinking everyone!
Recipe 6: Cake with Sour Cream and Biscuit Cakes Broken Glass
Broken glass cake fast food It takes longer to describe than to do. It turns out delicious gentle light cake.
- 1 pack of ready-made biscuit cakes (two need to be broken into pieces, the third left whole),
- 3 packs of jelly of different colors and tastes,
- 500 g sour cream
- 1 cup of sugar,
- 20 g gelatin,
- vanillin.
Prepare jelly in advance, and if you already have it ready, then it’s good, it won’t take much time at all.
Prepare the cream: soak 20 g of gelatin in 10 tbsp. cold water for 10 minutes.
In the meantime, beat 500 g of sour cream with 1 glass of sugar, add vanillin.
Then pour a little sour cream (literally a couple of spoons) into gelatin and, without stopping whipping, pour this mixture into the cream in a thin stream.
Cover the mold with cling film.
In a chaotic manner, we throw: pieces of broken biscuit and a teaspoon of pieces of jelly of different colors.
Pour each layer with sour cream and repeat the layers.
Then the last layer - cover with a whole biscuit circle and lightly press down.
Put in refrigerator to chill sour cream(I did it in 3 hours).
Press the form with a wide dish, turn it over, remove it and carefully peel off the film.
Ready cake "Broken glass" decorate to your liking.
Recipe 7: Jelly Cake with Cookies and Fruit Broken Glass
- sour cream - 500 ml,
- cookies (shortbread) - 100 g,
- granulated sugar - 100 g,
- banana fruits - 2-3 pcs.,
- bags with different jelly (pineapple, kiwi, orange, raspberry) - 2 pcs.,
- vanilla sugar - 1 package,
- gelatin (instant) - 10 g.
The very first moment - we prepare multi-colored jellies from bags. It's very simple: mix the powder with warm water and pour the mixture into small molds. Let them freeze for a couple of hours. And then cut the finished jelly into cubes. Or look step by step cooking jelly at the link above.
Dissolve gelatin in warm water and leave it for 10 minutes, then slightly heat and cool.
Beat sour cream with sugar and vanilla with a mixer.
And then pour the cooled gelatin into it.
Bananas are peeled and cut into medium pieces.
Add fruits and jelly to sour cream and mix.
Pour this mixture into a mold.
Put the cookies on top, slightly melting into the cream.
We put the form in the refrigerator and let the dessert harden for 2-3 hours.
Before serving, remove the dessert from the mold and turn it over onto a dish.
Bon appetit!
Recipe 8: Sour Cream Cake Broken glass with jelly and chocolate
Cake "Broken glass" - very tasty, delicate cake, especially good for lovers of jelly and frozen sour cream! Children especially love it, and you must admit that such a cake is even useful for children - gelatin and sour cream. Such a cake can be prepared just like that, on a normal day, but it’s not a shame to serve guests on the table!
- 4 bags of different jelly (in my case: cherry, lemon, kiwi and peach)
- 500 ml sour cream (minimum 25%, ideally homemade)
- 1 st. Sahara
- 1 tbsp gelatin
- ¼ bar of chocolate
Pour the jelly according to the instructions into different plates. We are waiting for the jelly to completely harden.
Pour gelatin into a container ...
... and pour a minimum amount of boiling water. Stir immediately to avoid lumps.
Add sugar to sour cream.
Whisk well to dissolve the sugar. (Be careful with homemade sour cream, do not turn it into oil).
Slowly add the gelatin while beating in a thin stream. If the sour cream is still not very thick, put it in the refrigerator for an hour.
We cover a deep plate (choose a beautiful one, your cake will be according to its shape) we cover with cling film in several layers.
Jelly cut into small pieces. Put on the bottom of the plate.
We send the cake to the refrigerator for 7-8 hours (ideally at night). During this time, the Broken Glass cake will harden. Take out of the refrigerator, carefully turn over and remove the cling film.
Three chocolate on a fine grater.
Sprinkle our “Broken Glass” cake with chocolate and serve!
This is what the cake looks like in cross section.
VIDEO
Sour cream and biscuit cake "Broken glass" with bright pieces of jelly - step by step recipes on video:
Sponge cakes are the most popular variety of cakes in the world. Why are they so loved? Of course, for the fact that they are tender, airy, easy to prepare and allow you to experiment, embody all the fantasies of the confectioner. It is not necessary to be a professional to make a biscuit cake, they obey the first time even for beginners. There are a huge number of options for biscuit cakes, but today I want to tell you about three of them - these are biscuit cake with sour cream and fruits, biscuit cake with sour cream and nuts and chocolate biscuit cake with raspberries. I cook these cakes quite often, for almost all family holidays.
Sour cream is not as fat as buttercream, so my family prefers it. Try making these cakes and you will be surprised how quick and easy it is!
Recipe for sponge cake with sour cream and fruit
Kitchen appliances: mixer, sieve, kitchen scales, bowl, spatula, cake mold, parchment paper, knife, pan, cutting board, spoon, cling film.
Ingredients
How to choose the right products
- The quality of the biscuit directly depends on the flour. Use wheat flour top grade and be sure to sift it. This will give the biscuit splendor and get rid of unnecessary impurities.
- Eggs must be fresh. You can check their quality without breaking it in this way: pour water into a bowl by 10-15 cm, lower the egg. If it is fresh, it will sink to the bottom; if it is stale, it will float.
- Vanilla sugar in the recipe can be replaced with vanilla, but it must be added in an amount that fits on the tip of a knife. Or you can use a few drops of food essence - vanilla or rum.
- Sour cream in this recipe is not necessary to use 30% fat, you can even take 10%. Such a cake will be very light and will not harm the figure.
- Choose fruits according to the season - in summer you can use strawberries, raspberries and other berries, in winter - oranges, kiwi, bananas. Take fruits fresh, not overripe, without damage.
Step by step cooking
Cooking a biscuit
Cooking cream
Assembling the cake
Recipe video
This video recipe for sour cream biscuit cake with fruits will help you prepare it without much hassle.
Decorating and serving the cake
- As I said, any fruit can be used to decorate the cake. All year round available grapes, kiwi, bananas, oranges, canned peaches.
- Additionally, the cake can be decorated with mint leaves, also glazing their jelly.
- You can serve the cake to the table immediately after preparation, but it will still taste better after a few hours, when it is well soaked.
- Sponge cakes on sour cream are the perfect decoration for every tea party. They will be happy at any festive table.
- Biscuit dough is very capricious. It is afraid of drafts and sudden movements. The first 10 minutes of baking the biscuit, do not open the oven door, otherwise the biscuit will settle.
- I do not grease the walls of the mold with oil so that the biscuit, when rising, “clings” to them and does not settle.
- We check the readiness of the biscuit with a wooden toothpick or skewer. If after piercing the biscuit it remains dry, the cake is ready.
- Fruit on the cake can be completely filled with transparent jelly.
Other cooking options
- it is even easier to prepare, besides, in this case, you don’t have to worry about the fact that the biscuit will rise well.
- you can cook with another cream - butter, custard. I like its lightness and delicate taste, fruits complement this combination well.
- can be flavored with food essences. For sour cream and butter cream, vanilla is perfect, for butter - cognac or rum.
- To prepare a biscuit cake with sour cream and nut cream, we bake a biscuit according to the previous recipe. Let cool and cut into 3 pieces. For the cream, beat 1 liter of 30% fat sour cream with a glass of sugar and a bag of vanilla sugar. Add ¾ cup ground walnuts, lightly roasted (you can also use peanuts). We smear the biscuit with cream and leave the cake for several hours to soak. Biscuit sour cream cake with nuts is ready.
Recipe for chocolate sponge cake with sour cream and raspberries
This cake is a paradise for chocolate lovers. And the combination of sour cream with raspberries will cause an incredible storm of positive taste emotions.
Time for preparing: 90 min.
Servings: 8.
Kitchen appliances: mixer, kitchen scale, sieve, bowl, spatula, cake pan, parchment paper, knife, saucepan, cutting board, spoon, pastry bag with a round nozzle.
Ingredients
| Name | Quantity |
| Eggs | 2 pcs. |
| Sugar | 1 stack |
| Flour | 300 g |
| Cool boiling water | 1 stack |
| Cocoa | 4 tbsp. l. |
| Soda | 1 tsp |
| Milk | 200 ml |
| Vegetable oil | 100 ml |
| Sour cream 15% | 600 g |
| Condensed milk | 300 g |
| Raspberry | 500 g |
| Chocolate | 50 g |
| Starch | 2 tsp |
| Ice cold water | 2 tbsp. l. |
Step by step cooking
Cooking a biscuit
We will cook a very tasty biscuit "chocolate in boiling water".
Sour cream with gelatin is appreciated by hostesses for its thick, non-flowing texture and versatility, which allows it to be used to impregnate any cakes or dessert decor. Cakes or pastries with a similar additive always have a stunning delicate and harmonious taste.
How to make sour cream with gelatin?
Cream of sour cream and gelatin is relatively easy to prepare, especially if you have a powerful mixer and high-quality raw materials at your disposal.
- Sour cream should have a fat content of at least 20%, if the product is liquid, the situation will be corrected by its preliminary weighing in a gauze or fabric cut. In this manner, it will be possible to get rid of excess whey, and the sour cream will become thicker.
- The required amount of gelatin is soaked in water, and then heated in a water bath or microwave until the granules dissolve.
- Chilled sour cream is beaten with a mixer at high speed until thickened, gradually adding sugar in the process.
- Cooled jelly water is added to the cream.
- Before use, sour cream with gelatin is placed in the refrigerator for 1-3 hours.
Sour cream with gelatin for biscuit cake
The prepared sour cream with gelatin for the cake should have a moderate density and a degree of sweetness that will harmoniously complement the cakes used. The traditional addition to such an impregnation is vanillin or vanilla sugar, which is added along with the rest of the ingredients when whipping the base.
Ingredients:
- sour cream - 600 g;
- sugar - 1 cup;
- vanillin - 1 pinch;
- gelatin - 3 teaspoons;
- water - 60 ml.
Cooking
- Soak gelatin in water, leave for 15 minutes.
- Dissolve the jelly granules, heating the mixture with stirring, cool.
- Beat sour cream for 5 minutes with a mixer, add sugar and beat for another 5 minutes.
- Stir gelatin into the sour cream base.
- Leave the jelly cream of sour cream for an hour in the refrigerator.
Curd and sour cream with gelatin
Curd and sour cream for a cake with gelatin is excellent for decorating products, soaking cakes and supplementing them with fruits and berries. Cottage cheese is preferably used soft, without grains. A granular product requires preliminary grinding through a fine metal sieve or processing it with a blender until smooth.
Ingredients:
- cottage cheese - 400 g;
- sour cream - 200 g;
- sugar - 1 cup;
- water - 100 ml;
- gelatin - 2 tbsp. spoons;
- vanillin.
Cooking
- Gelatin is soaked in water for 15-20 minutes, the granules are dissolved in a water bath.
- Leave the jelly mixture to cool.
- Mix sour cream with cottage cheese and sugar, adding vanilla.
- Beat the mass with a mixer for 10 minutes.
- Pour jelly water into the curd-sour cream base in a thin stream, stirring.
- For a thicker texture, place sour cream with cottage cheese and gelatin for an hour in the cold.
Sour cream with gelatin and banana
The recipe for sour cream with gelatin can be varied by adding bananas to the composition. The resulting substance will not only be a great addition to the lush and airy biscuit cakes when creating a cake, but will also amuse the taste recipes of the sweet tooth when served independently. If the bananas are not sweet, you can increase the amount of powder.
Ingredients:
- bananas - 2 pcs.;
- sour cream - 500 g;
- powdered sugar - 100 g;
- water - 100 ml;
- gelatin - 20 g;
- vanillin.
Cooking
- Soak in water, and then dissolve the gelatin in a water bath, allow to cool.
- Beat sour cream until thick, gradually adding all the powder.
- Pounded bananas, jelly water are added and sour cream with banana and gelatin is placed in the refrigerator for at least an hour.
Cream with cream, sour cream and gelatin
Cream of sour cream, cream and gelatin is suitable for creating souffle cakes or other desserts of this kind. Jelly granules in this case are soaked and dissolved in milk, which can be homemade or store-bought. The airiness of the cream is achieved due to creamy foam, which can only be obtained from cream with a fat content of more than 30%.
Ingredients:
- cream - 150 ml;
- sour cream - 400 g;
- powdered sugar - 150 g;
- milk - 80 ml;
- gelatin - 20 g;
- vanillin.
Cooking
- Soak in milk, and then warm and dissolve the gelatin.
- Beat separately chilled sour cream with vanilla and powdered sugar and cream to peaks.
- Jelly water is mixed into the sour cream base at low speeds, and then with gentle movements from the bottom up the creamy foam.
- Transfer with gelatin to a biscuit or mold and place in the refrigerator to set.
Sour cream yoghurt cream with gelatin
Sour cream-jelly cream for the cake will be less high-calorie if a portion of sour cream is supplemented with natural thick yogurt. The most delicate texture of such an impregnation is in perfect harmony with slices of canned peaches, pineapples, pulp of bananas, oranges or tangerines, and other fruits.
Ingredients:
- natural yogurt - 400 g;
- sour cream - 400 g;
- sugar - 250 g;
- water - 1/3 cup;
- gelatin - 20 g;
- vanillin.
Cooking
- Soak gelatin granules in water, leave for 20 minutes.
- Heat gelatin with water in a water bath, stirring, until the granules dissolve.
- Leave the jelly water to cool.
- Beat sour cream with sugar for 10 minutes, adding vanillin.
- Add yogurt and gelatin base, stir with a mixer at low speed.
- Place sour cream with gelatin for an hour in the refrigerator.
Sour cream with condensed milk and gelatin
And gelatin is often supplemented with condensed milk, which will become the sweetener of the base and its additional flavor. It will be easier to impregnate if the gelatin is dissolved in water. The most saturated taste can be obtained by replacing the water with full-fat homemade milk.
Ingredients:
- condensed milk - 400 g;
- sour cream - 400 g;
- milk - 100 ml;
- gelatin - 1 tbsp. the spoon.
Cooking
- Dissolve gelatin in milk by soaking the granules for 20 minutes and heating the mixture in a water bath.
- Beat sour cream thoroughly until fluffy foam.
- Add condensed milk in portions, beating the mass each time.
- At low speeds, little by little, the cooled jelly water is mixed into the cream.
- Place the impregnation for a couple of hours in the refrigerator.
Chocolate cream with gelatin and sour cream
Sour cream with gelatin is easy to fill chocolate flavor by adding cocoa powder. An even more saturated impregnation is obtained if chocolate, dark or milk chocolate, dissolved in a water bath, is mixed into the base. The density and density of the cream can be easily adjusted by reducing or increasing the portion of jelly granules by a third.
Ingredients:
- cocoa powder - 4 tbsp. spoons;
- sour cream - 500 g;
- sugar - 1 cup;
- water - 100 ml;
- gelatin - 20 g;
- vanilla sugar - 1 teaspoon.
Cooking
- Gelatin is soaked in water, heated until the granules are dissolved, cooled.
- Beat sour cream with the addition of regular and vanilla sugar for 10 minutes.
- Add cocoa to the sour cream mass, beat at low speed.
- Mix jelly water in small portions into the cream, place the impregnation for 1-2 hours in the cold.
Sour cream with gelatin for "Honey cake"
Cream of sour cream with gelatin for can be prepared with the addition of milk, water or whey, in which the jelly granules are dissolved. In the latter case, the impregnation acquires a pleasant sourness, which is in perfect harmony with sweet rich honey cakes.
Ingredients:
- sour cream - 500 g;
- sugar - 1 cup;
- whey - 1 glass;
- gelatin - 1.5 tbsp. spoons.
Cooking
- Gelatin is soaked in whey, and after 30 minutes it is heated a little until the granules dissolve, stirring.
- Beat sour cream with sugar at high speed of the mixer for 10 minutes.
- After cooling the jelly whey, it is mixed into the sour cream base.
- The cream is placed in the cold for 30-40 minutes, after which it is used to coat honey cakes.
Sour Cream Dessert with Gelatin
If you want to enjoy a delicious sour cream prepared in the form of a dessert, it's time to fulfill the following recipe. In this case, the basis is added Orange juice, and when serving, the delicacy is complemented by slices of fresh citrus pulp. If desired, you can use other fruits or berries to choose from.
At home, you can cook very delicious cakes And the recipe doesn't have to be complicated. This time I would like to propose jelly biscuit cake with cherries and sour cream, which does not require much effort, besides, it turns out to be very inexpensive, but many will like the taste. We add gelatin to both cherries and sour cream. The base is biscuit, and the cream and cherry layer are jelly.
Biscuit:
- Eggs - 3 pcs.
- Flour - 3/4 tbsp.
- Sugar - 2/3 tbsp.
- Cocoa - 3 tablespoons
Jelly:
- Sour cream - 400 ml.
- Cherry jam- 200 ml. (or any other jam)
- Sugar - 2/3 tbsp.
- Gelatin - 2 tablespoons
Glaze:
- Sour cream - 2 tbsp.
- Cocoa - 2 tablespoons
- Sugar - 2 tbsp
- Butter- 2 tablespoons
Recipe step by step:
Cooking a classic chocolate biscuit.
Separate the whites from the yolks and beat the whites with half the sugar with a mixer. First, beat without sugar, but with a pinch of salt, and then gradually add sugar.
Beat until stable peaks.
Gently introduce the yolks into the whites, mixing from top to bottom, as if shifting the layers. This is necessary so that the porous structure is not disturbed and the biscuit turns out to be magnificent.
Then add cocoa and mix slowly.
Then we add flour. For greater convenience, flour could be mixed with cocoa, and only then added.
We grease the baking dish with oil, and it would be even better to cover the bottom with parchment. If there is no special parchment paper, then use any to avoid sticking the dough to the form.
Pour out the batter and level with a spoon.
We send it to the oven preheated to 180 C for 45-45 minutes. To make the biscuit even, you need to put it on the middle shelf of the oven.
When the biscuit is ready, take it out of the mold and cool on a wire rack so that it does not rot.
Cut lengthwise into 2 cakes and soak with any impregnation (sweet tea, liquor diluted in water, jam syrup diluted in water, etc.)
If you don't always get a perfect biscuit, then read about to avoid trouble.
Let's get some cream.
Pour sour cream into a deep container and beat with sugar at high speed so that the sugar dissolves.
Then we take 1 tsp. gelatin and pour 100 ml of warm water. Let it swell for 20 minutes and heat it over a fire, but do not boil, stirring all the time so that it completely dissolves. If it boils, then we will not get jelly.
Sour cream is divided into two equal parts. We wait until the gelatin cools down a little and pour it into half of the sour cream. Place in the fridge for 10 minutes to start thickening.
We put the cake on a large flat dish and put a baking dish on it, in which we will collect the cake.
As soon as the sour cream grabs a little, immediately pour it on biscuit cake. If you do not let the cream harden a little, then it will be absorbed into the cake.
Now we put it in the refrigerator and wait until it completely hardens.
Now let's take a look at the cherry layer.
We take 1 tbsp. gelatin and pour 150 ml of warm water. Let swell for 20 minutes and pour into jam. Heat over the fire, stirring, but do not let it boil. The gelatin should completely dissolve.
Waiting for it to cool down room temperature and fill them with a layer of sour cream jelly. We send it to the refrigerator to harden.
I wanted to make the jelly even, without pieces of berries, so before adding gelatin, I whipped it in a blender. By the way, you can take any other jam, for example, it will be delicious with currant or apricot.
When cherry jelly completely hardens, then we take the remaining sour cream and do the same with it as with the first part - add the dissolved gelatin and mix.
This time, you can not wait until it hardens, but immediately pour it on the cherry layer. We send it to the refrigerator until it hardens.
When the second sour cream layer hardens, we put a second biscuit cake on it, previously soaked with any impregnation.
Ready for frosting.
In principle, you can use any glaze recipe, but I offer you one of the simplest and most inexpensive
We present you a recipe with a photo jelly cake with sour cream and biscuit. Dessert will be a great refreshing note on hot summer days. It's not easy, in the summer he will become your pride thanks to the coolness and cheerfulness that goes hand in hand with him.
Preparation time: 20 minutes.
Baking time: 40 minutes.
Cake assembly time: 10 minutes.
Cake cooling time: 4-5 hours.
Yield: 6 servings.
Ingredients
For the crust:
chicken eggs 5 pcs.
sugar 150 g
a pinch of salt
flour 80 g
corn starch 70 g
orange peel 1 tsp
For creamy layer:
homemade cream or sour cream 250 g
condensed milk 150 g
instant gelatin 2 tbsp. l.
For the red layer:
red currant 1.5-2 cups
water 100 ml
sugar to taste
instant gelatin 2 tsp.
Photo recipe for jelly cake with sour cream step by step
Required products.
For biscuit cake you will need chicken eggs. Crack the eggs into a deep bowl and add the sugar.
Beat the eggs with a mixer in a lush mass of light color.
To add flavor to the biscuit, add grated zest or vanilla sugar to the egg mass. Strain the wheat flour and corn starch and add to the batter, mixing gently with a silicone spatula.
Preheat the oven to 190 degrees. Pour the dough into a springform and send it to the oven. Bake the cake for 10 minutes, and then lower the temperature to 180-170 degrees and cook for 20-30 minutes. Check the readiness of the biscuit with a wooden stick.
For the red layer, it is necessary to wash the currants and separate the red currant berries from the twigs. Add water to the berries and add sugar.
Boil the berries over low heat for 5-10 minutes and strain the whole mass through a sieve. Add the soaked gelatin to the hot currant liquid and stir.
For the creamy layer, beat the condensed milk and homemade cream or sour cream in a bowl with a mixer.
Warm the soaked gelatin in a water bath and add to the non-cold butter cream. Mix the cream well with a spatula.
Cool the finished biscuit cake upside down on a wire rack.
Remove the ring from the biscuit and remove the parchment or foil from the bottom of the form. After you remove the ring, the cake will narrow slightly, this is just what is needed for the further preparation of our jelly biscuit cake.
Put the split ring back on and fill butter cream on top of the crust. Place the cake pan in the freezer for 15-20 minutes.
Pour currant liquid onto the frozen layer and sprinkle fresh berries for decoration. After that, put the jelly cake in the refrigerator for 4-5 hours until completely solidified. To be sure that our
