Jelly cake with biscuit will win the hearts of all the sweet tooth. Airy sponge cake soaked in delicate cream, combined with a light jelly layer allows you to get moderately sweet and delicate dessert.
Jelly cake with biscuit - the basic principles of preparation
The basis for the cake are biscuit cakes. Probably every housewife knows how to make a biscuit. For young housewives who have never encountered cooking cakes, we recall how to bake cakes correctly. Classic biscuit made from eggs, sugar and flour. To do this, chilled eggs break and separate the proteins from the yolks. Squirrels are whipped into a dense foam. Then, without stopping whipping, gradually add sugar and inject yolks one at a time. It is very important that when whipping, move the mixer in only one direction. Otherwise, the dough will settle, and the biscuit will not work. At the end, sift the flour and beat, reducing the speed.
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 bowl, then cut it and add to creamy or sour cream jelly. The result is 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, fruits or nuts.
Recipe 1. Jelly cake with biscuit, fruits and berries
Ingredients
strawberries - 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.
Cooking method
1. Beat the cooled eggs with a mixer with sugar, gradually increasing speed. As soon as the mass becomes lush, pour in the flour and mix with a spoon in the same direction as whipped.
2. We cover the detachable form with parchment and pour the dough into it. We send the form into the oven and bake for 15 minutes at 200 ° C. Then reduce the temperature to 170 ° C. and cook for the same amount of time. We take out and cool the biscuit right in the form.
3. Soak gelatin soaked in 100 ml of hot water and mix until the grains of gelatin are completely dissolved. Cool.
4. Combine sour cream with sugar and beat until complete dissolution of the latter. Without stopping whipping, we introduce a chilled mixture of gelatin with a thin stream.
5. Soak the biscuit with syrup, and apply jelly of sour cream on it. We level it with a spatula and send it to the refrigerator.
6. Berries, fruits, peel and cut them into arbitrary slices.
7. From the bags we prepare jelly according to the instructions on the package. However, we take half the water less than indicated on the package. Cool.
8. On the frozen jelly of sour cream, spread the slices of fruits and berries. Water them with half chilled jelly and send them to the refrigerator again. As soon as the jelly sets, water the rest. We stand in the refrigerator until completely solidified. Then we draw a sharp thin knife between the cake and the side of the form. We open the form and cut the cake.
Recipe 2. Jelly cake with biscuit and cream
Ingredients
two bags of strawberry jelly;
120 ml unsweetened yogurt;
5 g 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.
Cooking method
1. Fill gelatin with half a glass of cold water and leave to swell for an hour.
2. Beat eggs with sugar until fluffy airy foam. Add vanillin. Introduce a little twice sifted flour and baking powder. Mix gently. We shift the dough into a parchment-covered form and bake for forty minutes at 180 degrees.
3. We heat the swollen gelatin in a water bath, stirring until all the lumps have melted. Do not bring to a boil! Beat the cream until a firm foam, introduce half a glass of sugar and yogurt. Beat a couple more minutes. Pour the melted gelatin into a thin stream, stirring occasionally. Then pour cocoa powder and mix.
4. Take the biscuit out of the oven and cool right in the mold. Pour creamy chocolate jelly onto a biscuit and refrigerate.
5. From the bags we prepare strawberry jelly according to the recipe on the package. When it cools down, gently pour it on the creamy layer and again put it in the refrigerator for the night.
Recipe 3. Three-layer jelly cake with biscuit
Ingredients
Dough
a bag of vanillin;
two eggs;
100 g of flour;
two thirds of a glass of sugar.
2nd layer
a bag of vanilla sugar;
400 g of cottage cheese;
15 g of gelatin;
150 ml sour cream;
three quarters of a glass of sugar.
3rd layer
20 g of gelatin;
200 ml of jam;
200 ml of purified water.
Cooking method
1. Separate the yolks from the proteins. In the last, add a pinch of salt and beat until light foam. Pour half of the sugar in small portions without ceasing to beat until a dense thick foam is obtained.
2. Combine the yolks with the remaining sugar and beat separately until the mass increases three times.
3. Combine the whipped whites with the yolks, gently mixing in one direction so that the bubbles do not burst. Add vanilla sugar and flour at the end. Continue to mix gently until a smooth dough without lumps is obtained.
4. Grease the mold 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 the wire rack.
5. In the cottage cheese, add white and vanilla sugar, sour cream. Beat with a blender until a homogeneous air mass is obtained.
6. Pour gelatin with water and let it swell for 20 minutes. Then warm in a water bath until dissolved. Enter the mixture into the curd and beat well with a mixer.
7. Wash and dry the mold in which the biscuit is baked. Cover it with parchment. Cut off the top crust from the biscuit. Put in a mold and soak in syrup. Put the curd on it and put it in the refrigerator for an hour.
8. Dilute the jam with water and strain. Soak gelatin in the mixture and leave for half an hour. Then warm in a water bath or low heat without boiling. Cool and pour over the curd layer. Refrigerate for four hours again. Before serving, you can garnish with sprigs of mint or lemon balm.
Recipe 4. Jelly cake with biscuit "Summer extravaganza"
Ingredients
100 g of flour;
three bags of jelly in different colors;
400 g of sugar;
25 g of gelatin;
four eggs;
600 g of sour cream oily.
Cooking method
1. Beat eggs with 100 g of sugar in a thick, dense foam. Add flour and mix gently. Transfer the dough into a parchment-covered form and bake at 180 degrees for half an hour. Remove from the oven, cool slightly and remove the biscuit from the mold.
2. Prepare three bags of jelly, each in a separate bowl. Take less water than indicated on the packaging. Put the cooled jelly in the refrigerator, and leave it there until it solidifies.
3. Add the remaining sugar to the sour cream and beat until dissolved. Dilute gelatin in 300 ml of boiling water. Mix thoroughly and pour in a thin stream into whipped sour cream with sugar.
4. Cut the jelly from the refrigerator into small pieces. Put them on a plate and mix. Cut the biscuit into small plates.
5. Lay the cake in layers in a silicone mold, alternating multi-colored pieces of jelly, sour cream jelly and a biscuit. Pour all the remaining sour cream jelly.
6. Place the cake overnight or several hours in the refrigerator. Before serving, dip the mold in hot water for a few seconds and flip it onto a dish.
Recipe 5. Kiwi jelly cake with biscuit
Ingredients
Dough
160 g of flour;
six fresh eggs;
200 g of sugar.
Jelly
two kiwis;
sour cream - 300 ml;
gelatin - a pack;
sugar - 300 g;
one and a half packs of kiwi jelly.
Cooking method
1. Divide the eggs into yolks and squirrels. In the last, add a pinch of salt and beat them into a strong foam. Continuing to beat, pour a thin stream of sugar. When it is completely dissolved, enter one egg at a time. Slow down the mixer and add the sifted flour with baking powder. Place the dough in a mold and bake at 180 degrees for half an hour.
2. Cut the cooled biscuit in half lengthwise. Beat sour cream with sugar until it is completely dissolved. Dissolve gelatin in a water bath, and inject it with a thin stream into a mixture of sour cream and sugar.
3. Put in the detachable form the lower part of the cake and lay on it with an even layer of sour cream jelly and refrigerate for several hours.
4. Peel the kiwi and cut into rings. Put them on top of the frozen cream jelly. Dilute a bag of jelly with a taste of kiwi according to the instructions on the package. Pour the fruit with half jelly. Put in the refrigerator for an hour. Then pour the remaining jelly and leave the cake in the refrigerator overnight.
Recipe 6. Jelly cake with biscuit, strawberries and banana.
Ingredients
20 ml of lemon juice;
three eggs;
half a glass of flour;
half a glass of purified water;
a glass of granulated sugar;
half a glass of sugar for syrup;
salt;
a bag of vanilla sugar;
400 g of 20% sour cream;
350 g of strawberries;
25 g of instant gelatin;
banana.
Cooking method
1. Drive eggs into a dry bowl, add a pinch of salt to them and beat with a mixer, gradually increasing speed. Pour a half a glass of sugar little by little, continuing to whisk, until the mass increases in volume and turns white. Pour flour onto a spoon and mix in one direction.
2. Lubricate the demountable form with oil and sprinkle with flour. We spread the dough into it, level it and put it for half an hour in the oven preheated to 180 degrees. We take out the finished biscuit, cool it and cut it in half.
3. The lower part of the biscuit is placed in a detachable form, having previously lined it with foil.
4. Bring a glass of water to a boil, pour the same amount of sugar and cook, stirring continuously, until it is completely dissolved. In chilled syrup add lemon juice. Soak the biscuit syrup.
5. Fill instant gelatin with five tablespoons of water and leave to swell. Peel and cut the banana and strawberries.
6. Beat sour cream with white and vanilla sugar. Dissolve the gelatin over a small fire and mix it with fruits and berries. Combine the resulting mass with whipped sour cream. Stir and spread on top of the biscuit. We send the cake for several hours in the refrigerator. Before serving, decorate with strawberries.
Jelly cake with biscuit - tips and tricks
We mix the flour into the whipped proteins in the same direction as they whipped them so that the bubbles do not burst.
When baking a biscuit, do not open the oven door, otherwise the cake will settle.
So that the biscuit does not remain dry, soak it in syrup.
Before you beat the eggs, cool them well.
To make the whites whip faster, add a pinch of salt to them.
