Dry kissel cake is a great idea! Recipes air, spongy, chocolate cakes from dry kissel

Dry kissel cake is a great idea! Recipes air, spongy, chocolate cakes from dry kissel

Dry jelly is a great ingredient for pies. With him, cooking homemade cakes is even easier and faster! Fragrant cake will help out when you need something urgently to serve tea or guests are at the door. Every housewife in the piggy bank should have similar recipes.

Dry Kissel Pie - General Cooking Principles

For pies, kissel concentrate is used in briquettes with fruit and berry flavors. Usually, one batch requires 200-250 grams of dry product. Kissel before use must be crushed. You can cover the briquette with a napkin, tap with a hammer.

What is usually added to the jelly:

• flour;

• sugar;

• eggs;

• fats;

• rippers.

Usually, the dough is kneaded semi-liquid, poured into a mold, baked. Dried fruits, apples, pears and other ingredients can be added to the cake. Sometimes jelly is used for the filling. To do this, it is mixed with eggs.

Porous dry jelly cake

The simplest recipe for a cake from dry kissel, which can be used in this form or used as a cake cake, coated with icing, jam. It also lends itself well to impregnation with syrups.

Ingredients

• 250 g dry kissel;

• 20 ml of oil;

• three eggs;

• sugar 50 grams;

• 150 g of flour;

• 0.5 tsp. soda

Cooking

1. Split eggs into whites and yolks in different bowls. Squirrels cool.

2. Add sugar to the yolks and grind the mass until smooth.

3. We split dry kissel to a powder so that there are no large lumps in it. Add a full spoon of cold water, stir. The product should melt.

4. Combine kissel with yolks, grind it all together.

5. Proteins should be whipped to a cool foam, do not add anything to them. Shift over the sour mass, no need to stir.

6. Pour flour on top, pour in hydrated soda.

7. Now take the spatula and gently stir everything together, try not to precipitate protein foam.

8. The oil in the recipe goes to lubricate the form. If in doubt, put parchment on the bottom, also lubricate it. Pour the dough. 9. Bake a porous cake for about half an hour at 190 degrees, if the diameter of the mold is about 20 cm. If it is larger or smaller, then the time will change.

10. After baking, slightly open the oven door, let the cake stand, then remove it. Cool a little more and can be removed from the mold, decorated or soaked to your liking.

Dry jelly pie with margarine “Gentle”

The taste of jelly for this cake does not matter, but it is especially successful with a strawberry product. If you want to replace margarine with butter, then this can be done, the taste of the finished baking will be even better.

Ingredients

• 250 g dry kissel;

• 150 g margarine;

• 3 eggs;

• ripper 8 grams;

• 10 tablespoons of flour.

Cooking

1. Melt the margarine and cool to room temperature. If the mass is hot, the jelly will curl up and nothing will come out.

2. Detail jelly, mix with margarine.

3. Eggs should be broken in a bowl, add sugar to them and beat very well. Turn on the mixer at the highest speed, beat for at least ten minutes.

4. Combine eggs with jelly, but do not stir.

5. Combine the flour with the ripper and add to the eggs.

6. Now mix everything gently. You can pour a little vanilla, the flavor of the cake will be even more interesting.

7. Put the dough in a greased mold.

8. Bake a sour pie at 180 degrees. The readiness of the product is determined by a wooden stick, but carefully, try not to pick up the cake.

Pie made from dry kissel with apples “A la Charlotte”

A recipe for a juicy and tasty dry kissel cake with fresh apples. It turns out almost charlotte, but only more fragrant. Taste jelly at its discretion, the apples are perfectly combined with all the fruits and berries.

Ingredients

• 200 g jelly;

• 5 tablespoons of flour;

• 4 eggs;

• 0.5 tsp. vinegar;

• 2 apples;

• 0.5 tsp. soda

Cooking

1. Tap the jelly bundle with a hammer or rolling pin to break the lumps. Pour into a bowl. If you like sweet cakes, then add 50-80 g of sugar to the jelly.

2. Separate the yolks, pour to the jelly, stir. 3. Beat whites. To make the foam dense and strong, the bowl must be clean, like the mixer beaters.

4. Add the whites to the yolks, stir.

5. Quench with vinegar, diluted in half with water, baking soda, add to the dough with flour. Stir gently.

6. Peel the apples, cut into cubes, mix into the dough. If the fruit is small, then you can take 3-4 pieces.

7. Transfer the apple dough from the jelly to the mold. Use a spatula to level the top so that the height of the cake is the same everywhere.

8. Bake a pseudo charlotte at 180 degrees. Cool it out before taking it out of the mold so that the cake is completely strong and not creased.

Cocoa jelly dry cocoa cake

For this cake, it is advisable to use cherry kissel concentrate. It will be perfectly combined with the taste of chocolate, which give cocoa powder. Recipe with butter.

Ingredients

• 2 spoons of cocoa;

• 150 g of oil;

• 250 g of jelly concentrate;

• 3 eggs;

• ripper 1 tsp;

• 4 tbsp. l Sahara;

• flour 130 grams.

Cooking

1. Mix the softened butter with sugar, beat until white, and gradually add yolks of chicken eggs one by one. Whip the mass of oil until smooth, set aside, do not need to be removed in the refrigerator.

2. Break the jelly until smooth, send to butter cream with yolks, stir.

3. Pour the cocoa flour into a sieve, you can add a pinch of ripper to it. Sift. For a bright taste, you can add a pinch of salt.

4. Beat whites.

5. Combine proteins, chocolate flour and butter mixture with dry jelly. Stir gently with a spatula.

6. We shift to a previously prepared container for baking, by this point the oven should already be heated.

7. Put the cake at 200 degrees, reduce the temperature by 170, bake until done.

8. After cooling, you can cover with chocolate icing.

Dry jelly pie with filling

Another version of the cake from dry kissel, which is used to make the filling. For the cake is preparing 2 types of dough: chocolate and vanilla.

Ingredients • 150 g margarine;

• 200 g of flour;

• 3 eggs;

• 250 g jelly;

• 2 spoons of cocoa;

• 0.5 tsp. soda + any acid for quenching;

• 4 spoons of sugar;

• vanilla.

Cooking

1. Proteins from eggs clean in the fridge. To the yolks add two spoons of sugar and beat.

2. Enter the softened butter and whip again, pour the flour with soda, be sure to extinguish the powder, so that the cake does not have an unpleasant taste.

3. While kneading, we pinch off a portion of the soft dough, about a third. Add cocoa to it, knead it. We clean in the freezer.

4. The second part knead until smooth, this dough will be softer, add a drop of vanilla to it. Put it in the fridge for now.

5. Beat the egg whites with the remaining sugar, add to them the jelly, pre-mashed. Lumps should not be. The filling is stirred with a spatula.

6. Take out the white dough from the fridge, distribute on the bottom of the form. You can lay out your hands or roll out, sprinkled with a piece of flour. We make small bumpers that will help keep the stuffing.

7. Spread sour cream.

8. Remove a chocolate ball from the freezer. Rub on top of the sour mass. Pie immediately send baked.

9. At 180, bake the cake until the filling from the sides starts to brown. The cake will rise very much, will be lush, but then immediately fall off. It should be so.

10. Remove from the oven, cool. Then take the sour pie from the mold, cut it into pieces, it does not need any decoration.

Sponge cake made from dry kissel and mayonnaise

In this recipe, two unusual ingredients are woven together: jelly and mayonnaise. Use high quality preservative-free sauce. Taste concentrate kissel can take any.

Ingredients

• 250 g jelly;

• 3 eggs;

• 3 spoons of mayonnaise;

• 5 tablespoons of flour;

• salt, vanilla;

• soda 0.5 tsp.

Cooking

1. Mash kissel, add eggs, salt to it, beat it all up with a mixer for two minutes.

2. Add mayonnaise, beat for another minute.

3. Now we introduce flour and vanilla, add hydrated soda, stir. 4. Pour the dough into the form.

5. Send the sour pie to the oven. At 180 degrees it will bake for 25-30 minutes.

6. After cooling it can be cut into two layers and fluffed with cream or simply decorated with powder on top.

Dry Kissel Pie with Sponge Kefir

This is a cake and cake for the cake. It is perfectly combined with any type of cream: creamy, custard, sour cream. You can smear ordinary jam.

Ingredients

• a pack of jelly (250 g);

• 100 ml of kefir;

• 3 eggs;

• 5 tablespoons of flour;

• 0.5 tsp. soda;

• 2 spoons of sugar.

Cooking

1. Connect soda and kefir, stir.

2. Beat eggs with dry jelly, add kefir. Stir until smooth.

3. Enter the flour. Stir.

4. Pour into the form of dough, sprinkle with sugar on top.

5. We put on baking, cook at 180 degrees. Sugar top sweeps, gives the cake a crisp.

Dry Kissel Pie - Tips and Tricks

• Due to the presence of jelly in the dough, the mass becomes viscous, can easily stick to the walls of the mold. In order to avoid difficulties with taking out the cake, you can pave a sheet of parchment on the bottom, then oil well with the sides.

• If you replace the soda with a ripper from the bag, then take it at least twice as much. If you put soda in the norm, then there is a chance that the dough will not rise, the cake will be dense and rubber.

• You can add raisins, add nuts or poppy seeds, use any dried fruits and candied fruits. Cakes can be soaked or lubricated with creams, jams, chocolate, syrups. One recipe can be prepared for dozens of different pastries.

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