Cream jelly. Tell me, cream for cakes with added jelly. Cooking step by step

From regular sour cream you can make a very tasty cream jelly dessert that your children will definitely love. Sour cream jelly can be used as an independent dessert, as well as for cakes and pastries.

Sour cream jelly recipe

To prepare cream jelly from sour cream we will need:

• Sour cream (20% or 30%) 500 gr.
• Sugar 2 tablespoons (if sour cream jelly is prepared for a cake, you can add 4 tablespoons of sugar)
• Gelatin 1 tbsp. spoon with top.

Making cream-jelly from sour cream

Pour gelatin with cold boiled water and leave for 1 hour to swell. After an hour, put on the fire and keep until completely dissolved with constant stirring, but do not bring to a boil.

When the gelatin has completely dissolved, leave it to cool and make sour cream. Combine sour cream with sugar and beat with a mixer until the volume doubles. Then you can pour in the already cooled gelatin in a thin stream and continue whisking.

If you add cocoa, you get chocolate cream jelly from sour cream. To do this, before whipping the sour cream, you need to combine 1 tbsp. spoon of cocoa with sugar, mix well and then add to sour cream and beat.

And if instead of cocoa you add 2 teaspoons of instant coffee or coffee drink, you get coffee cream jelly from sour cream. But if sour cream jelly is prepared for children, then it is not advisable to add coffee; it is better to add cocoa.

Pour the finished sour cream jelly into bowls and place in the refrigerator to harden. When the sour cream jelly has hardened, you can decorate it with jam, marmalade or berries on top.

Cream is an essential component of any cake, but it is not always as thick and stable as we would like. Many housewives often face the problem that the creamy layer does not hold its shape well, especially if you add juicy pulp of fresh or canned fruits to it. To make the cream denser, you can thicken it with gelatin - then the festive dessert will remain beautiful in any conditions: it will not “float” on the table at the most inopportune moment and will not be covered with ugly multi-colored stains from fruit juice.

How to make cream with gelatin

You can make cream for a cake with gelatin from almost any base - sour cream, cream, custard, curd or protein. To successfully prepare a dessert with such a layer, you just need to remember some important points of the recipe and focus on the combination of cake layers and creamy mass. So, for example, sour cream or custard is better suited for a layer of ordinary sponge cake, and creamy, butter or curd cream is better for shortbread.

Properly prepared cream with gelatin can be used not only for coating cakes, but also for decorating desserts. Then it is no longer necessary to separately prepare fondant to cover the top of the cake or whip up another, thicker and denser cream - the layer, thanks to the gelling substance, will keep its shape perfectly after cooling and will become a good base for mastic or other edible decor.

Food preparation

To prepare a successful cream with gelatin (also called galantine), it is important to properly prepare the products. Remember a few basic points:

• If you are preparing a creamy cream layer, remember that it is better to take cream with a high fat content, and it should be cooled very much before whipping.
• To ensure a successful protein cream mass, make sure that not a drop of yolk gets into the whites, otherwise they will not beat well. The mixing utensils and mixer attachments must be clean and dry.
• When preparing chocolate cream, cocoa powder is often used. In order for the layer to remain homogeneous, without unsightly dark lumps, you should first sift the cocoa, mix it with a small part of the base, stir thoroughly, and only then add it to the main mass.

When preparing the gelling component, you need to remember the following rules:

• For every 10 grams of gelatin, take approximately 50 ml of liquid. It is possible to pour less, but it is not recommended to pour more, so that the cream does not end up being too watery.
• It is better to take boiled water, but cold, and let the mass swell well - then it will be easier to work with it.
• The swollen granules must first be dissolved in a water or steam bath so that the mixture becomes liquid.
• If you need to prepare the gelling component quickly, you can pour boiling water over it, but then you need to stir it very well so that half of the grains do not remain on the walls of the container, and then heat until smooth.
• If after heating there are small grains left at the bottom, it is better to strain the solution before adding it to the cream base.
• To prevent the layer from becoming mucous lumps, the base and the gelling component must be at the same temperature before mixing. The dissolved gelatin should be cooled to room temperature, mixed with two to three tablespoons of the cream base, and then mixed into the rest of the mixture.
• When adding a gelling component, any cream must be mixed carefully with a wooden or silicone spatula from bottom to top, achieving uniform distribution throughout the entire volume.
• If you have some left over, do not try to freeze it - even after a short stay in the freezer, the jelly will lose its properties, so the creamy mass will become liquid and uneven.

Gelatin cream recipe for cake

There are more than a dozen variations of creamy cake layers with the addition of gelatin. If you are not afraid to experiment in the kitchen, you can try making your favorite cream with a gelling component to give it more thickness and make the cake not only tasty, but also beautiful. If you are used to always using ready-made recipes and strictly observing proportions, use one of the step-by-step instructions below to prepare the ideal creamy base for your dessert.

• Time: 43 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 233.6 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

This creamy layer is suitable for coating almost any cake, but sour cream with gelatin is also an excellent independent dessert. It can be served instead of ice cream with bright orange slices, fragrant banana slices, a scarlet scattering of cherries, strawberries or other berries, but it is better not to make such a dessert with ripe kiwi because this fruit, in combination with fermented milk products, tends to be very bitter.

Ingredients:

• sour cream with a fat content of 20-25% - 450 ml;
• powdered sugar – 60 g;
• vanillin – 1 g;
• gelatin – 10 g;
• boiled water, cooled to 25-30° – 50 ml.

Cooking method:

1. Pour gelatin into a cup, add water, stir, and leave to swell.
2. Then dissolve in a water bath and let cool to room temperature.
3. Beat sour cream with powdered sugar until smooth, add vanillin.
4. Continuing to beat at low mixer speed, pour the liquid gelatin mass into the cream base in a thin stream.
5. Pour the finished cream into bowls and put it in the refrigerator to harden or use it as a layer for the cake, after keeping it in the cold for half an hour.

• Time: 36 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 129.8 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

If you prefer desserts with a custard cream layer, galantine will help make it thicker and denser. Then the cakes will have to be soaked additionally, but the cake will hold its shape well and look very beautiful when cut. To prepare custard with gelatin for a cake, follow the usual recipe, and at the end of cooking, add a liquid jelly solution to the warm base.

Ingredients:

• chicken yolks – 5 pcs.;
• granulated sugar – 0.5 tbsp;
• milk – 0.5 l;
• potato starch – 2.5 tbsp;
• vanilla sugar – 1 pack;
• lemon zest – 1 tsp;
• gelatin – 2 tsp.

Cooking method:

1. Pour cold water over the gelatin and let it swell.
2. Beat the yolks with regular and vanilla sugar into a strong foam, carefully mix in the starch.
3. Boil milk, cool slightly.
4. Pour hot milk into the yolk mixture in a thin stream and stir. Add lemon zest.
5. Pour the mixture into a thick-bottomed saucepan and place over moderate heat. Stirring constantly, bring the custard base to a boil and cook for 2-3 minutes.
6. Place the swollen lump in a water bath and heat until completely dissolved.
7. Grind the warm custard jelly through a sieve, add the gelatin solution, and mix thoroughly.
8. Place the resulting mass in silicone molds and cool.

Curd

• Time: 28 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 168.6 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

The cream mousse made from cottage cheese with gelatin is very tasty, tender and airy. Using such a light, sweet, creamy base, you can layer any cake, decorate pastries, or make a separate chic dessert. For a tasty, interesting filling of the base, you can add pieces of fruit or chocolate, berries, rice balls or fruit puree to the cream.

Ingredients:

• cottage cheese – 1 kg;
• milk – 1 tbsp.;
• butter – 180 g;
• sugar – 260 g;
• gelatin – 25 g;
• vanilla sugar – 1 sachet.

Cooking method:

1. Soak gelatin in 100 ml of cold milk and leave to swell.
2. Dissolve regular and vanilla sugar in the remaining milk.
3. Using a blender, puree the cottage cheese until smooth.
4. Pour in the sugar-milk mixture in portions. Beat until fluffy.
5. Dissolve the swollen gelatin in a water bath or in the microwave, cool, and stir into the curd mass.
6. Add soft butter, beat again.

Protein

• Time: 32 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 175.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

The recipe for this dessert should be in every housewife’s culinary repertoire, because protein cream with gelatin will help make the sweet dish not only tasty, but also beautiful. This creamy layer is suitable for decorating pastries, pies, rolls, jellies and other homemade sweets. In addition, you can serve fragrant summer berries under a lush and light protein cream - not a single picky little person can resist such beauty.

Ingredients:

• chicken proteins – 2 pcs.;
• sugar – 210 g;
• salt - on the tip of the knife;
• lemon juice – 10 ml;
• vanilla essence – 5 drops;
• odorless vegetable oil – 20 ml;
• gelatin – 17 g;
• water – 100 ml.

Cooking method:

1. Place gelatin in a bowl, add 40 ml of cold boiled water, leave to swell.
2. Place the swollen gelatin mass in a water bath and heat until completely dissolved. Cool.
3. Boil sugar syrup from the remaining water and sugar, add vanilla essence.
4. Place cold whites in a mixer bowl, add salt, beat into a white fluffy mass.
5. Squeeze the required amount of juice from half a lemon and mix into the protein mixture.
6. Without stopping whisking, stream in the hot syrup and liquid gelatin.
7. At the end of whipping, add vegetable oil.
8. Place the finished cream base in silicone muffin tins and keep in the refrigerator for a couple of hours or use for decorating baked goods.

• Time: 34 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 232.4 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

One of the most popular and sought-after layers for cakes among confectioners remains cream based on whipped cream - it goes well with almost any cake layer, has a pleasant taste and delicate texture. True, such a creamy base does not hold its shape well and spreads at high ambient temperatures, so for some sweet dishes it is better to thicken it with the help of gelling additives.

Ingredients:

• heavy cream – 240 ml;
• granulated sugar – 80 g;
• vanilla extract – ½ tsp;
• gelatin – 14 g;
• water – 65 ml.

Cooking method:

1. Pour gelatin with water and let it swell.
2. Then heat in a water bath until completely dissolved and cool to 45-50°.
3. Beat chilled cream with sugar until sharp peaks form.
4. Continuing to beat at minimum speed, carefully add the solution in a stream. Beat again.

Bird's milk cream with thickener

• Time: 58 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 221.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

The original recipe for the world-famous Bird's Milk cake involves coating sponge cakes with an airy cream soufflé, due to which the dessert acquires the most delicate, refined taste. In order for the cream soufflé to hold its shape well inside the cake, a thickener, usually gelatin, must be added to the egg-butter base.

Ingredients:

• chicken eggs – 10 pcs.;
• sugar – 300 g;
• butter – 200 g;
• milk – 200 g;
• flour – 1 tbsp. with a slide;
• gelatin – 40 g.

Cooking method:

1. Pour gelatin granules with cold water and leave to swell.
2. Separate the yolks from the whites, mix with half the sugar, and grind until white.
3. Add flour, milk, stir.
4. Place in a water bath. Stirring constantly, bring the mixture until thickened.
5. Add soft butter and mix again.
6. Heat the gelatin in a water bath until completely dissolved, cool slightly.
7. Beat the cold whites with the remaining sugar into a strong foam.
8. Pour the solution in a thin stream and mix.
9. Combine both masses, stir thoroughly, keep in the refrigerator for half an hour.

Yogurt

• Time: 38 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 143.7 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

With buttercream, cakes always turn out very tasty, but such delicacies are not very suitable for dietary nutrition. If you want to make the cream low-calorie, you can partially replace the cream in the recipe with natural yogurt, and simply add a gelatin thickener for thickness. Then the product will have a dense, creamy structure, and its taste will remain just as delicate and pleasant.

Ingredients:

• natural yogurt – 570 ml;
• heavy cream – 230 ml;
• sugar – 165 g;
• lemon juice – 2 tbsp;
• gelatin – 20 g.

Cooking method:

1. In a deep container, combine yogurt and half the sugar, whisk until completely dissolved.
2. Add lemon juice to the yogurt base, beat until fluffy and increased in volume.
3. Pour gelatin with warm water and stir thoroughly. Then heat in the microwave for 1 minute and add in parts to the yogurt mass, continuing to whisk vigorously.
4. In a separate container, beat the cream with the remaining sugar until stiff peaks form.
5. Carefully combine both masses and mix thoroughly.
6. Keep the finished yogurt layer in the refrigerator for 1-1.5 hours, then use it for its intended purpose.

Chocolate

• Time: 29 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 191.2 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

If you are a lover of chocolate and all its derivatives, add to your culinary repertoire an easy recipe for airy chocolate cream with gelatin, which will not only be an excellent layer for cakes, but also a delicious stand-alone dessert for your morning cup of coffee.

Ingredients:

• heavy cream – 240 ml;
• milk – 520 ml;
• sugar – 140 g;
• cocoa powder – 5 tbsp;
• gelatin – 3 tbsp;
• salt - a pinch.

Cooking method:

1. Pour a little cold water over the gelatin and let it swell.
2. After swelling, place the container with the solution in a water bath. While stirring, wait until all granules are completely dissolved. Cool.
3. Pour milk into a saucepan, add sugar and sifted cocoa powder, stir.
4. Place over moderate heat, bring to a boil, then, stirring, cook for 2-3 minutes.
5. Remove from heat, cool slightly, carefully add gelatin solution and mix thoroughly.
6. Beat the egg whites with a pinch of salt until they form a fluffy, elastic mass.
7. Combine both masses, mix gently in a circular motion until smooth.
8. Pour the finished cream base into dessert vases or use to form desserts.

Gelatin with sour cream and condensed milk

• Time: 22 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 201.5 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

A cream based on sour cream with the addition of condensed milk is universal, because it is great for layering cakes or rolls, it can be served with pancakes or fruit as a sweet sauce, or simply eaten with a spoon. True, sometimes such a creamy mass turns out to be too liquid, so for frosting cakes, especially cookies, it is better to thicken it a little. Even when preparing a dessert with condensed milk, you need to remember that you should not add too much sugar so that the cream does not turn out cloying.

Ingredients:

• condensed milk – 220 ml;
• fat sour cream – 220 ml;
• sugar – 1.5 tbsp;
• gelatin – 1 ½ tsp.

Cooking method:

1. Dissolve gelatin granules in slightly warmed water (70 ml) and leave to swell.
2. Then heat in a water bath, without bringing to a boil, and cool to room temperature.
3. Beat sour cream with sugar until it is completely dissolved.
4. Add condensed milk, beat again.
5. Gently add the gelatin solution, beating the mixture at minimum speed. Keep the finished product in the refrigerator for 2-3 hours.

Video

Why there is an increasing interest in making cakes with sour cream is not difficult to guess. Sour cream is a fermented milk product. Its fat content is not as high as that of butter. Using sour cream in combination with gelling components, you can completely reduce the consumption of fatty and high-calorie components to a minimum, so as not to completely give up your favorite dessert.

Jelly cake with sour cream - general technological principles

The best base for a jelly cake is a sponge cake. Its texture is combined with a sour creamy taste and any sweet additions to your favorite dessert. It’s not difficult to make a sponge cake, but you can come up with hundreds of options for sour cream!

Interesting about the biscuit.

The biscuit base is sugar, eggs, flour. Biscuit dough becomes fluffy mainly due to the properties of egg white. The recipe for a sponge cake literally consisting of “1 cup of flour, 1 cup of sugar and 5 eggs” is surprising. Because it is not clear why so much flour and sugar is needed.

Let's do the math. The weight of one medium-sized egg, without shell, is about 50 g.

5 eggs, respectively – 250 g. A glass of sugar – 200-250 g; a glass of flour – 140-160 g.

The weight of the dry mass in this recipe is almost twice the weight of the eggs, and this despite the fact that eggs are not 100% liquid! What product can be obtained by following this recipe? The answer is obvious.

Therefore, for any biscuit dough, the presence of fresh and chilled eggs is more important than flour and sugar. Flour contains gluten and helps bind the dough when baking. Having a large mass and density in relation to eggs, it can settle the whipped mass so that you have to throw away the “stone” cake immediately after baking.

The ratio of flour, sugar and eggs in the biscuit dough should be such that the finished dough has more free moisture, that is, add 15 g of sugar and no more than 20 g of flour per 50 g of egg. Then the finished biscuit will always be light, soft and tasty. Increasing sugar, by the way, does not increase the sweetness of the product. In biscuits, additional sweetness is obtained by soaking the finished, cooled semi-finished product in syrup.

Gelatin or agar?

When talking about jelly cakes, you need to immediately focus on the choice of the gelling component.

Let's leave pectin for making fruit and berry jellies, which, by the way, will be a very appropriate addition to jelly sour cream, but sour cream jelly with a stable texture based on pectin will not work. There are still two options left for gelling sour cream: gelatin and agar-agar.

Despite the common properties of these types of thickeners - the ability to turn liquid into a gelatinous dense mass, there are significant differences between them. In addition to the fact that gelatin is extracted from the skins, joints, and cartilaginous tissues of animals, and agar-agar is obtained from seaweed, the principle of interaction of thickeners is also different.

Gelatin is dissolved at low temperature. The critical temperature for this thickener is below 0° and above 60°. At this temperature, it loses its gelling properties. Moreover, repeated cooling of a dish gelatinized with gelatin does not give the desired result. In addition, gelatin has a low viscosity in an acidic environment, so jelly from sour fruits and berries can only be prepared by increasing the amount of gelatin by 1.5 - 2 times, depending on the acid content in the dish. Gelatin, food grade “A” is obtained from pork skins, gelatin “B” is obtained from parts of cattle. The latter is of higher quality.

Agar-agar is dissolved in water at a temperature close to boiling. It is more acid resistant than gelatin. Gelatin-based jelly products begin to melt, lose shape and density under the hot rays of the summer sun, while for agar the air temperature on a hot summer afternoon is completely “indifferent.” In an acidic environment, the gelling properties of agar-agar, unlike gelatin, on the contrary, increase.

And the last comparative criterion: high-quality gelatin that contains absolutely no odor reminiscent of its animal origin is difficult to find. Therefore, it is better to use it for preparing jellies and jellied dishes, where gelatin will naturally combine with the products included in these dishes. Agar has no odor at all.

About sour cream in jelly cake.

Sour cream has a fat content from 10 to 60%. Like any fermented milk product, it is beneficial for digestion and has high dietary properties.

For sour cream, fatty sour cream containing a lower percentage of rennet is more suitable. But to prepare sour cream jelly, you can use sour cream of any fat content. The taste of such jelly, of course, will not be the same, although a dense and stable consistency can be created with the help of a thickener. Sour cream jelly made from a fattier product will have a characteristic creamy taste. Low-fat sour cream will more likely resemble yogurt or kefir.

Jelly sour cream will acquire many different shades of taste if you add fruits or juices, chocolate, alcohol extracts or other flavorings to it. Considering that sour cream jelly has a white, matte color, you can create a very bright, multi-colored dessert with the help of additives.

To reduce the rennet content in low-fat sour cream, it is first filtered, kept suspended above a tray in a gauze filter.

Any fruit and berries go well with fermented milk products. Here you should avoid adding only those ingredients to sour cream that can cause heaviness in the stomach and indigestion. In particular, this exception to the rules applies, for example, to pear, melon and some other fruits.

The combination of flavors should also be taken into account. If sour cream has a pronounced sour milk taste, then, most likely, combining it with sour types of berries and fruits will enhance the effect. It is quite possible that increasing the amount of sugar will help correct this deficiency if you really want to use just such a composition, but do not forget that sugar will also increase the separation of liquid from fruits and sour cream, and the cream will acquire a watery consistency.

Of course, you can store jelly cake with sour cream for a very short time, given its very delicate composition.

Let's move on to examples of successful combinations of sour cream in your favorite dessert.

Recipe 1. Jelly cake with sour cream “Marble”

Ingredients:

Sponge cake, round (24 -26 cm)

Sour cream 30% 400 g

Vanilla 4 g

Gelatin (food grade, group B) 40 g

Fructose 200 g

Melted dark chocolate 100 -150 g

Almond slices 50 g

Preparation:

Place the sponge cake soaked in vanilla or rum syrup in a springform pan. Prepare jelly from whipped medium-fat sour cream, dissolved gelatin, fructose and vanilla. When the jelly has half thickened, pour warm (but not hot!) melted chocolate into it, introducing it in a thin stream while continuously stirring the sour cream jelly. There is no need to bring the color of the cream to a uniform color. The marble pattern must be preserved. Pour the resulting mixture onto the biscuit base into the mold and place in the cold to harden. Remove the finished dessert from the mold, transfer to a plate or serving plates, sprinkle with almond crumbs.

Recipe 2. Cake, jelly with sour cream, with berries “Gorka”

Ingredients:

Sponge cake, ready (24-28 cm)

Sea ​​buckthorn

Agar – 5-7 g

Milk, hot (100°C) 250 ml

Raspberry syrup 150 ml

Honey, liquid 100 – 140 g

Sour cream 30% 350 g

Mascarpone (or any cream cheese) 250 g

Sugar 200 g

Water 100 ml

Fresh mint

Confectionery cream 300 ml

Mint caramel, candy 250 g

Preparation:

You will need a detachable mold into which the semi-finished biscuit product will fit, and on top of it, the jelly mass will be placed, and then the curd and cream with berries.

Sort the berries, wash and dry. You can use any other combination of bright and aromatic berries, 100 g of each type.

Combine berry syrup with sour cream, beat, add sugar if necessary. Also add prepared berries to the sour cream. Set aside the prepared mixture temporarily.

Brew a bunch of fresh mint and spinach with boiling water and let it brew. When the infusion has cooled, strain and combine it with honey.

Beat the cream cheese and carefully combine it with honey-mint syrup, and then with whipped cream. You should get a homogeneous green mass.

Dissolve the agar in boiling milk and, while stirring quickly, add the thickener to the sour cream with berries and raspberry syrup. Transfer the mixture into the mold, onto the sponge cake. When it hardens, spread the creamy green cream and smooth the surface with a metal spatula or knife.

On a dish lined with foil, previously coated with oil, pour melted caramel with a thin thread, applying a grid or any design. Wrap the foil along with the caramel pattern around the plastic bottle when the caramel hardens slightly and becomes hard but flexible. Place the wrapped bottle in the refrigerator to allow the caramel to set. Then remove the foil and carefully separate it from the caramel cone.

Place the decor on the surface of the cake, frozen and removed from the mold. Decorate the cone with mint leaves and the surface of the entire cake with berries.

Recipe 3. Cake, jelly with sour cream “Coffee ice cream”

Ingredients:

Cream (33%) 200 g

Sour cream (40%) 150 g

Vanilla 5 g

Sugar 250 g

Instant coffee 30 g

Milk 150 ml

Chocolate chips 300 g

Preparation:

Place the biscuit in a mold (split or without bottom). For the cream you will need very thick and fatty, homemade sour cream, with a sweet taste. Beat it with sugar, being careful not to beat the mixture too much so that it does not separate. Dissolve coffee and vanilla in half the required volume of milk. Add to sour cream. Whip the pastry cream and combine with sour cream. Lastly, add agar dissolved in the second part of the milk (in boiling water) to the cream. Cool the milk and agar slightly beforehand so that when you pour it into the cream, you don’t overcook it. Add agar dissolved in milk with rapid and continuous stirring.

Place the finished cream on the sponge cake and place the cake in the refrigerator. After hardening, cover the cake with melted chocolate glaze and decorate with snow-white peaks of whipped cream.

Recipe 4. Jelly cake with sour cream and oranges

Ingredients:

Two biscuits

Chocolate (for decoration) 100 g

Sour cream, fat (at least 30%) 0.5 kg

Oranges 0.5 kg (net)

Sugar 350 g

Whipped cream (for decoration) 100 – 150 g

Vanilla syrup 120 ml (for soaking the biscuit)

Milk 200 ml

Candied fruits (red, orange and green)

Preparation:

Prepare the oranges by freeing them from the peel and membrane films. Break each slice into large pieces. Then add the dripping juice to the sour cream. Place one semi-finished biscuit product in the mold. Soak the cake with vanilla syrup combined with rum. Pour orange juice into the sour cream whipped with sugar, add the prepared pieces of fruit. Boil milk and dissolve agar in it. Add warm milk to the sour cream and pour it into the mold onto the sponge cake. Place the second cake layer on top and also soak it in syrup. Decorate the surface of the cake with whipped cream peaks or apply a pattern. Then lay out the candied fruit slices and pour over the melted chocolate.

Recipe 5. Jelly cake with sour cream, with boiled condensed milk - no baking

It is very convenient and quick to prepare a cake when you just need to assemble it into a mold, decorate and serve.

Ingredients:

Condensed milk, boiled (8.5%) 400 g

Sour cream (25%) 0.5 l

Sugar 250 g

Milk 200 ml

Agar-agar 10 g

Biscuit cookies (white and chocolate) – 500 g each

Coffee and rum syrup 150 ml

Chocolate, nuts (for decoration)

Preparation:

Dissolve agar-agar and add it along with milk to sour cream with sugar and boiled condensed milk. Lightly beat the mixture.

Place a layer of white biscuits in the pan. Drizzle it with syrup. Place a layer of cream on top. Then - a layer of chocolate cookies, and on top - cream. Alternate layers. The last layer is made of cream. Crush it with chocolate and nut crumbs.

Recipe 6. Jelly cake with sour cream “Strawberry Mood”, no baking

Ingredients:

Cottage cheese 600 g

Sour cream 250 g

Shortbread cookies (crumbs) 400 g

Sugar 350 g

Butter, butter 200 g

Vanilla 5 g

Gelatin 60 g

Water 100 ml

Strawberries 500 g

Strawberry syrup 300 ml

Preparation:

Combine shortbread crumbs with softened butter and mix. Place this mixture in the mold, pressing firmly to the bottom, and form a crust.

Dissolve gelatin in water and add it to the sour cream and curd mixture, beaten with sugar. Add vanilla to the cream. Transfer the cream to the prepared crust. Dissolve agar in strawberry syrup. Place prepared strawberries on the surface of the cake and pour syrup over the fresh berries.

Recipe 7. Jelly cake with sour cream - tiramisu made from sponge rolls

Ingredients:

Roll, biscuit, with berries – 2 pcs. 400 g each

Sugar 150 g

Sour cream (40%) 600 g

Milk 200 ml

Gelatin 60 g

Preparation:

Cut the biscuit rolls into 1 cm thick slices. Prepare gelatin and carefully combine sour cream with sugar and vanilla. You can work with a whisk, because the mass does not need to be beaten, but rather mixed well. Place roll pieces in a cone-shaped bowl around the circumference. Fill the remaining space between them with cream and put the mold in the cold until it hardens. Then take it out, heat it slightly over steam and turn it over onto a plate. Decorate the resulting “quick cake” with chocolate, cream or fruit, as desired.

• To form a jelly mass of soft gelatin consistency, 20 g per 1 m3 of liquid is required. For a denser, “rubbery” jelly – 40-50 g. The gelling properties of agar are 4 times higher than those of gelatin.
• To make the sour cream cream have a more delicate consistency, combine sour cream with cream. In this case, it is better to add cream into the sour cream jelly mass, which begins to harden, otherwise it will sour before the jelly is formed and will only increase the volume of sour cream in the cream without improving its quality.
• The sponge cake for the sour cream jelly cake can be baked in advance and stored in the refrigerator or frozen. Before storage, the biscuit must cool completely, after which it must be sealed. This method is convenient because you can prepare the cake at any time, spending a little time preparing the cream.

Svetlana

I would like to make a sponge cake with a thick layer of cream. Tell me, who knows?

Lyudmila

I make it like in bird's milk. Gelatin is diluted -1 liter with 3-4 tablespoons of water. And I make custard cream with butter. Then, in a water bath, slowly dissolve the gelatin until it becomes a homogeneous mass, almost transparent. Carefully pour it into the cream and stir at the same time. Pour in a thin stream and neither the cream nor the jelly should be either hot or cold. This mass can be applied to the cakes almost immediately. Try and experiment You can even have curd creams as much as you like. Delicious

Svetlana
Lyudmila
Lyudmila
Lyudmila

Cake GRAPES

Dough without sugar

Biscuit dough

Irina

Irina Zagainaya (Zvagelskaya)

WHAT IS NOT CLEAR, ASK!
Svetlana

Inna

JELLY CAKE.



BON APPETIT!

Love
Svetlana

And I would make a cream with 0.5 cream, + 0.2 sugar (or powder), beat everything until fluffy, since this cream will saturate the cakes in its own way except for soaking them in syrup, but you can decorate the top with fruit and just pour jelly (10g gelatin per 200-250g liquid and to the liquid you can add any syrup, jam for coloring + definitely sugar to taste) CREAM 1 part can be tinted with cocoa and the sides of the cake can be striped (alternating) you can use a pastry bag if you don’t have a regular bag

Lyudmila

Cooking time: 1 hour 20 minutes, for 10 servings.

the result - the taste will pleasantly surprise you! The cake will not be cloying.

Remove from pan before serving.

Can be prepared with other berries - choose the appropriate JELLY for them (cherry, wild berries)

Lyudmila

* Roll out the sugar-free dough into a flat cake, place in a mold, grease it or on baking paper. Sprinkle with nuts, top with biscuit dough, Bake until the biscuit is ready. Cool.

*prepared jelly from the bag, let it thicken a little.

* Beat cream sl m, van. sugar, condensed milk.

* do not add butter to the biscuit. cream, spread the cut grape berries in half (removing the seeds!) and pour in the jelly in 2-3 additions - after giving time to harden, lay the berries along the side of the mold, it should be above the cake! melted chocolate - for decoration over jelly.

Lyudmila

Cake GRAPES

flour 180g, butter 150g for dough and 100g for cream, condensed milk 1/3 can, eggs 3 pcs., sugar 100g, cocoa 1 tbsp, walnuts 100g, vanilla sugar 1/2 tsp, 2 packet of grape jelly - 400 ml of water, dark and light grapes for decoration on the side and for filling the jelly, 50 g of chocolate.

Dough without sugar

* Grind 120 g flour with salted butter until crumbly. 1 protein. Cool for 20 minutes in a cold place.

Biscuit dough

*beat eggs with sugar until stable foam + 30 g flour and cocoa.

Irina

750 gr. cottage cheese 0.5% fat, 2 packs of cream 32% fat (2 cups) whip with 1 tbsp. Sahara. 15 gr. pour gelatin with three quarters of boiling water (stir constantly until dissolved). Now combine everything together in a mixer: cream + cottage cheese + gelatin. Place biscuit cookies dipped in milk on the bottom of the mold (in one layer). Pour cream on them. Place in the refrigerator for 3 hours to set. When it hardens, you can eat it, pouring cherry or currant jam over the cake pieces.

Irina Zagainaya (Zvagelskaya)

Three quarters of a glass of boiling water. (missed the word "glass"

WHAT IS NOT CLEAR, ASK!
Svetlana

Thank you very much everyone!

Inna

JELLY CAKE.
500 grams of cookies (with poppy seeds, nuts), 1 liter of sour cream, 2 packets of gelatin (not instant), 2 cups of sugar, 1 packet of any jelly.
Soak gelatin in 1 glass of water for 1 hour.
Take a pan with a diameter of 25 cm, dissolve the jelly, wait for it to harden. Beat sour cream with sugar and gradually add gelatin (heat gelatin until completely dissolved and cool slightly). Then we do everything very quickly. Apply a layer of sour cream on the jelly, a row of cookies on top. (Break the cookies into small pieces, but not small ones) And again a row of cream, a row of cookies, etc., the last row of cream. Place in the refrigerator (for example, from evening to morning). The next day, remove from the refrigerator and lower the pan into a bowl of boiling water for a few seconds (but no longer). Then run a knife along the inner wall of the pan, cover it with a dish and turn it over so that the cake is on the dish. Try it, it's very tasty.
BON APPETIT!

Love

Cream for sponge cake: Grind 3 large bananas in a blender until pureed, beat with 1 can of condensed milk. The cream is ready

Elena

The other day I baked a banana cake. Cream: soak gelatin. Grind 3 bananas in a blender, add heated gelatin. Whip the cream separately (I used 33% fat), then carefully combine everything. soak the cakes with syrup, and pour the cream between them (I do this in a sliding cake pan). then put it in the refrigerator. When the cream has hardened, you can continue decorating. There is no need to add sugar to the cream, because... the syrup and biscuit are sweet, the cream and bananas are not bitter either. It turns out to be a pretty nice, not cloying cake.

In principle, you can make cream this way with any additives and it will be delicious

Irina

Or you can make yogurt cream. Sponge cake + yogurt, cream, a little sugar and gelatin. Gelatin approximately 15-20 g. , cream -400 grams and yogurt 400 gr., sugar 100 grams. Soak gelatin in water. , whip cream, dissolve gelatin and combine with yogurt. At the end, combine the whipped cream with yogurt and gelatin. It turns out to be a very delicate cream.

1

DAILY NEWS!

I suggest preparing a very hassle-free protein cream based on ready-made jelly. It is prepared in a matter of minutes and will become a lifesaver for housewives who need to prepare a simple cream for filling sand or puff pastry tubes or baskets.

This cream is quite low in calories, because it does not contain sour cream, cream, or butter. The cream can also be used to layer biscuits - its structure after cooling and hardening will be similar to a very delicate marshmallow. This cream does not hold the relief particularly well after preparation - it is soft and plastic. But it is perfect for filling layers and, after hardening, cuts perfectly. If you still want to use the cream to create relief (external finishing of cakes and pastries), keep it in the refrigerator for 20-30 minutes after cooking, constantly monitoring the degree of its hardening. After cooling, the cream holds the relief much better.

The cakes are coated with cream after cooling for 20 minutes in the refrigerator.

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