A jelly cake with biscuit will win the hearts of all sweet teeth. An airy sponge cake soaked in a delicate cream, combined with a light jelly layer, allows you to get a moderately sweet and tender dessert.
Jelly cake with biscuit - the basic principles of cooking
The basis for the cake are sponge cakes. Probably every hostess knows how to make a biscuit. For young housewives who have never encountered cooking cakes, we will remind you how to bake cakes correctly. Classic sponge cake made from eggs, sugar and flour. To do this, chilled eggs break down and separate the proteins from the yolks. Squirrels beat in dense foam. Then, without stopping the beating, gradually pour in the sugar and inject the yolks one by one. It is very important to move the mixer in one direction only when whisking. Otherwise the dough will settle, and the biscuit will not work. At the end, sift the flour and beat, slowing down.
The jelly layer is prepared on the basis of fruit juices, sour cream or cream. You can make fruit jelly of different colors in a separate dish, then chop it and add to creamy or sour cream jelly. It turns out not just a delicious jelly layer, but also beautiful. In addition, pieces of fruit or berries are added to the jelly.
So that the biscuit does not turn out dry, it is impregnated with syrup or cream.
Decorate cakes with chocolate icing, fruit or nuts.
Recipe 1. Jelly cake with biscuit, fruits and berries
Ingredients
strawberry - five pcs .;
three eggs;
ten pieces raspberries;
one and a half glasses of sugar;
kiwi;
incomplete glass of flour;
orange;
400 g sour cream;
two bags of jelly;
30 g of instant gelatin.
Method of preparation
1. Beat the cooled eggs with a sugar mixer, gradually increasing the speed. As soon as the mass becomes fluffy, pour in the flour and mix with a spoon in the same direction as you whipped. 2. Split the form with parchment and pour the dough into it. Send the form to the oven and bake for 15 minutes at 200C. Then reduce the temperature to 170C and prepare the same amount of time. Remove and cool biscuit right on the form.
3. The instant gelatin is soaked in 100 ml of hot water and stirred until the grains of gelatin dissolve completely. Cool
4. Combine the sour cream with sugar and beat until the latter is completely dissolved. Continuing to beat, add a thin stream of cooled gelatin mixture.
5. Biscuit soaked with syrup, and put on it the cream jelly. Level with a spatula and send in the refrigerator.
6. Berries, fruits, peel and cut them into arbitrary slices.
7. Prepare jelly from sachets according to package instructions. However, the water take half less than indicated on the package. Cool
8. On frozen jelly from sour cream, lay out slices of fruit and berries. Pour them with half chilled jelly and re-send to the fridge. As soon as the jelly grabs, pour the rest. Maintain in the refrigerator until it hardens. Then spend a sharp thin knife between the cake and the side of the form. Open the shape and cut the cake.
Recipe 2. Jelly cake with biscuit and cream
Ingredients
two bags of strawberry jelly;
120 ml unsweetened yogurt;
5 g of baking powder;
200 g of sugar;
200 ml of heavy cream;
four eggs;
40 g of cocoa powder;
vanillin;
20 g of gelatin;
150 g of wheat flour.
Method of preparation
1. Fill the gelatin with half a glass of cold water and leave to swell for an hour.
2. Beat eggs with sugar until a fluffy foam is produced. Add vanilla. We introduce a little twice sifted flour and baking powder. Gently mix. We shift the dough into a parchment-laid form and bake for forty minutes at 180 degrees.
3. Warming up the swollen gelatin in a water bath, stirring until all the lumps have melted. Do not bring to a boil! Whip cream to a strong foam, add half a cup of sugar and yogurt. Beat another couple of minutes. Pour melted gelatin in a thin stream while stirring. Then pour cocoa powder and mix. 4. Remove the sponge cake from the oven and cool it right in the form. Pour the creamy chocolate jelly onto the sponge cake and put it in the fridge.
5. Prepare strawberry jelly from sachets according to the recipe on the package. When it cools down, gently pour it onto a creamy layer and again put it in the fridge overnight.
Recipe 3. Three-layer jelly cake with biscuit
Ingredients
Dough
a bag of vanilla;
two eggs;
100 g of flour;
two thirds cup of sugar.
2nd layer
a bag of vanilla sugar;
400 g of cottage cheese;
15 g of gelatin;
150 ml of sour cream;
three quarters cup of sugar.
3rd layer
20 g of gelatin;
200 ml of jam;
200 ml of purified water.
Method of preparation
1. Separate the yolks from proteins. In the latter, add a pinch of salt and beat until light foam. In small portions, add half the sugar, without stopping to beat, until a dense thick foam is obtained.
2. Combine the yolks with the remaining sugar and whisk separately until the weight increases three times.
3. Combine the whipped whites with the yolks, gently mixing in one direction so that the bubbles do not burst. At the end add vanilla sugar and flour. Continue to mix gently until a homogeneous dough without lumps.
4. Grease the form with butter and sprinkle with flour. Pour the dough into it and bake for half an hour at 180 degrees. Remove the finished biscuit from the mold and cool on a wire rack.
5. In the cottage cheese, add white and vanilla sugar, sour cream. Beat with a blender until a uniform air mass is obtained.
6. Fill the gelatine with water and let it swell for 20 minutes. Then warm in a water bath until dissolved. Enter the mixture into the curd mass and whisk well with a mixer.
7. Wash and dry the form in which the sponge cake was baked. Cover it with parchment. Cut the upper crust off the biscuit. Place in a mold and soak in syrup. Put the curd mass on it and refrigerate for an hour. 8. Dilute the jam with water and strain. Soak gelatin in the mixture and leave for half an hour. Then warm on a water bath or low heat, not boiling. Cool and pour over the curd layer. Refrigerate again for four hours. Before serving, you can decorate with sprigs of mint or melissa.
Recipe 4. Jelly cake with spice cake “Summer extravaganza”
Ingredients
100 g of flour;
three bags of jelly of different colors;
400 g of sugar;
25 g of gelatin;
four eggs;
600 g sour cream fat.
Method of preparation
1. Beat the eggs with 100 g of sugar into a dense thick foam. Add flour and mix gently. Transfer the dough into a parchment-shaped mold and bake at 180 degrees for half an hour. Remove from the oven, cool slightly and remove the biscuit from the form.
2. Prepare jelly from three bags, each in a separate container. At the same time take less water than indicated on the package. Put the cooled jelly in the refrigerator, and leave it there until it solidifies.
3. Add the remaining sugar to the sour cream and whisk until the latter is dissolved. Gelatin dissolve in 300 ml of boiling water. Mix thoroughly and pour a fine stream into the whipped sour cream with sugar.
4. Cut jelly from the refrigerator into small pieces. Place them on a plate and mix. Cut the sponge cake into small plates.
5. Spread the cake layers in silicone form, alternating multi-colored pieces of jelly, cream jelly and sponge cake. Pour all the remaining sour cream jelly.
6. Put the cake on the night or several hours in the refrigerator. Before serving, dip the form for a few seconds in hot water and turn it over in a dish.
Recipe 5. Jelly Cake with Kiwi Biscuit
Ingredients
Dough
160 g of flour;
six fresh eggs;
200 grams of sugar.
Jelly
two kiwis;
sour cream - 300 ml;
gelatin - pack;
sugar - 300 g;
one and a half packs of kiwi jelly. Method of preparation
1. Divide eggs into yolks and whites. In the latter, add a pinch of salt and whisk them into a strong foam. Continuing to beat, pour in a thin stream of sugar. When it is completely dissolved, enter eggs one by one. Reduce the speed of the mixer and add the sifted flour with baking powder. Place the dough in the pan and bake at 180 degrees for half an hour.
2. Cut the cooled biscuit in half lengthwise. Whip sour cream with sugar until it is completely dissolved. Dissolve the gelatin in a water bath, and enter it in a thin stream into a mixture of sour cream and sugar.
3. Place the bottom part of the cake in a detachable form and place sour cream jelly on it in an even layer and put in the refrigerator for several hours.
4. Peel the kiwis and cut them into rings. Put them on top of frozen smet jelly. Dissolve the kiwi-flavored jelly bag according to the package instructions. Pour fruit half jelly. Put in the fridge for an hour. Then pour the remaining jelly and leave the cake in the refrigerator overnight.
Recipe 6. Jelly cake with biscuit, strawberry and banana
Ingredients
20 ml of lemon juice;
three eggs;
half a cup of flour;
half a cup of purified water;
a glass of sugar;
half a cup of sugar for syrup;
salt;
a bag of vanilla sugar;
400 g 20% sour cream;
350 grams of strawberries;
25 g of instant gelatin;
banana.
Method of preparation
1. Beat eggs into a dry bowl, add a pinch of salt to them and beat with a mixer, gradually increasing the speed. Gradually add half a cup of sugar, continuing to beat until the mass increases in volume and turns white. Sprinkle flour in a spoon and mix in one direction.
2. Lubricate the detachable form with oil and sprinkle with flour. Put the dough into it, level it and set for half an hour in the oven preheated to 180 degrees. Ready biscuit remove, cool and cut in half. 3. The bottom of the biscuit is placed in a split form, pre-lining it with foil.
4. Half a glass of water is brought to a boil, pour in the same amount of sugar and cook, stirring continuously until it is completely dissolved. In the cooled syrup add lemon juice. Saturate the sponge cake with syrup.
5. Fill the instant gelatin with five spoons of water and leave to swell. Banana and strawberries clean and cut into slices.
6. Whip sour cream with white and vanilla sugar. Gelatin dissolve on low heat and mix it with fruits and berries. Combine the resulting mass with whipped sour cream. Mix and spread on top of the biscuit. We send the cake for a few hours in the fridge. Before serving, decorate with strawberries.
Jelly cake with biscuit - tips and tricks
Stir flour into whipped whites in the same direction as they were whipped to prevent bubbles from cracking.
Do not open the oven door while baking the biscuit, otherwise the cake will settle.
So that the biscuit does not remain dry, soak it with syrup.
Cool the eggs well before beating them.
To whip proteins faster, add a pinch of salt to them.
