The combination of jelly and biscuit seems strange until you try it. The airy biscuit base, whipped cream, fresh fruit and jelly are perfectly combined in a sumptuous dessert, which only seems difficult to imagine. On how to make a jelly cake with fruit we will tell in recipes further.
Jelly cake with strawberry and biscuit
Ingredients:
- eggs - 6 pcs .;
- granulated sugar - 145 g;
- flour - 185 g;
- sour cream - 225 g;
- whipped cream - 560 g;
- powdered sugar - 95 g;
- a packet of strawberry jelly;
- fresh strawberry.
Preparation
Eggs beat up with granulated sugar for about 10 minutes, pour flour to the resulting air mass, gently kneading the dough with the corolla movements from the bottom upwards. The finished dough remains divided between two 20-cm forms and placed in an oven for 20 minutes at 175 degrees.
We make jelly in warm water. Already finished cream whisk once again pouring powdered sugar and sour cream. Lubricate part of the cream one of the biscuits, on top lay out the sliced berries, on them - the second biscuit and another layer of cream. We finish the cake with a pattern of the remaining berries and fill the top of the jelly. We leave the dessert until the jelly hardens. Biscuit-jelly cake can also be cooked with any fruit and other berries.
Jelly cake "Broken glass" with biscuit
Ingredients:
For biscuit:
- almond flour - 135 g;
- granulated sugar - 135 g;
- flour - 35 g;
- egg yolk - 1 piece;
- egg white - 3 pcs .;
- eggs - 3 pieces;
- butter - 20 g;
- food coloring.
For cream:
- gelatin - 1 tbsp. a spoon;
- cream for whipping - 365 ml;
- water - 55 ml;
- pineapple juice - 240 ml;
- cubes of fruit jelly - 1 1/2 tbsp.
Preparation
Whip the sugar with egg whites until a white and lush mass forms. Combine the remaining eggs with both kinds of flour, pour into the butter mixture. Add food coloring to your choice. Carefully combine the protein foam with the egg mixture to maintain air. Distribute the dough in a rectangular shape and place it in the oven at 230 degrees for 6-8 minutes. With a cooled biscuit, cover the bottom and walls of the 20-cm form.
For cream, pour gelatin with water, allow to swell and dilute in warmed juice. Gently pour the gelatin solution to the cream, whisking them. If you want to make a fruit-jelly cake with a biscuit with a different taste, then simply replace the pineapple juice with any fruit. Add the jelly cubes to the cream and pour over the biscuit base. Cool the dessert until it is completely solidified.