Jelly cakes are usually softer, tender and light than other sweet foods involving fatty and heavy creams and high-calorie fillers. Fruits or berries in the composition of such desserts can be chosen by season or to taste, replacing some by others. For example, bananas in the first proposed recipe can be replaced with cherries or strawberries, and instead of strawberries in the second variant, take fruits of kiwi or other fresh or canned fruit .
Jelly cake with fruit, sour cream and biscuit - recipe
Ingredients:
- sour cream - 550 g;
- granulated sugar - 450 g;
- chicken medium sized eggs - 3 pcs .;
- wheat sifted flour - 155 g;
- baking powder - 10 g;
- salt - 1 small pinch;
- large orange - 1 pc .;
- bananas are large - 3 pcs .;
- purified water - 800 ml;
- gelatin - 25 g.
Preparation
First we will prepare a biscuit for the cake. We drive into a suitable vessel chicken eggs, add a pinch of salt and process the mass until a dense and thick light foam. Now pour gradually sugar to the beaten egg mass and continue the work of the mixer until all the sweet crystals are completely dissolved. Now gently, gentle movements from bottom to top, mix in the resulting mixture sifted with baking powder flour. We will bake the biscuit in an oiled, extra-parchment cut form, in a preheated 160 degree oven for thirty minutes.
When ready, leave the biscuit for five minutes in the oven, another ten minutes in the form on the table, and then a few hours on the grate under the towel. Ideally, such a cake for a cake is better to bake today for tomorrow.
To make the jelly fill the gelatinous granules with half a glass of cool boiled water and leave the minutes for twenty to thirty. At this time in the ladle we pour three cups of water, pour a glass of sugar and add the peeled peel from the orange. We give the mixture to boil, stirring, and we reduce the fire to the very minimum. Now squeeze orange juice into the container, spread the jelly mass and stir until all the granules dissolve, but do not let the mixture boil. Now strain the mass through a strainer and leave it to cool down under room conditions.
To make a cake, cut one banana with mugs and put them in a form covered with food film. Fill the banana layer with a small amount of jelly and send it to the refrigerator to freeze. During this time, we cut the remaining bananas and cut the biscuit cakes into cubes.
On frozen bananas, spread out slices of biscuit, alternating with bananas. Each layer is filled with the remaining jelly, mixed with sour cream. We put the cake to freeze for a few hours in the fridge, after which we turn the form over to a dish, remove the film and, if desired, we decorate the product at our discretion.
Cottage cheese-jelly cake without baking with strawberries
Ingredients:
- cream fatty - 260 ml;
- cottage cheese - 520 g;
- Strawberry - 850-1000 g;
- sugar - 240 g;
- gelatin - 3,5 tbsp. spoons with a slide;
- lemon juice - 35 ml;
- Butter - 110 g;
- biscuit shortbread cookies - 220 g;
- crushed nuts or almond petals for decoration.
Preparation
Cookies are crushed with a blender into a crumb, pour it with melted cream butter, mix and distribute the resulting mixture on the bottom of the split shape, pritrambovyvaya. We put the form on the shelf of the refrigerator for half an hour.
Three tablespoons with a slide of gelatin pour a glass of cool boiled water and leave for thirty minutes. In a ladle or a saucepan, we pre-wash and cut strawberries (500 g), add half a serving of lemon juice, a glass of sugar and swollen gelatin. We place the container on a water bath and warm it up, stirring, until all the granules are blown. Now we break with a blender or grind the cottage cheese through a strainer and mix it with the cooled jelly-strawberry mixture. We also intervene in
Now soaked in a hundred milliliters of water, the remaining gelatin is mixed with the remaining sugar and lemon juice and warmed to dissolve all the granules, but do not boil. Now the remaining strawberries are cut into beautiful plates or slices, we lay them out masterly on the surface of the cake and pour the cooled jelly.
After the final curing of the cake in the fridge, we take off the sides of the mold and decorate the sides with crushed nuts or almond petals.