Who says cakes need to be baked? No, in principle, everything is true - we will make some of the layers from biscuit cakes, but they will not work without an oven. And we will prepare others in all possible ways - from cottage cheese, gelatin, fruits and berries. What will happen? Of course, the cake, the real one, is free, that half the cooking will not be heated, but cooled.
Baking jelly cakes - general principles of preparation
• Jelly cakes, prepared with baking, form layers on self-baked biscuit cakes. Sometimes biscuit blanks are cut into pieces and mixed with the main jelly mass.
• To form such desserts, molds are used in which a biscuit or other deep containers of suitable size are baked. To make the cake easy to remove, it is advisable to choose detachable forms.
• The basis of jelly "cakes" can be prepared from sour cream, drinking yogurt, cottage cheese or cream. Often jelly cakes are complemented with “cakes” of fruit or berry purchased jelly. It is bred, according to the instructions on the packaging, with half the recommended volume of water. Fruits or berries give a special flavor to the dessert, which is filled with jelly that matches the taste and color.
• Making jelly cakes is a painstaking and lengthy process. Each new layer is layered after the previous one has hardened. To speed up the process, the forming cake is placed in the refrigerator.
• To decorate the top of the cake, pour a thin layer of fruit or berry jelly. Often slices of canned or fresh fruit are gently laid out on it. Often, whipped cream decorations are planted on the surface of a finished cake from a pastry bag.
Two-layer jelly cake with pastries on a biscuit with strawberries and whipped cream
Ingredients
For sponge cake:
• one glass of flour;
• a third of a glass of drinking water;
• three large eggs;
• a full glass of sugar;
• a teaspoon of ripper;
• two tablespoons of cocoa without sugar (powder).
For filling:
• strawberry jelly - 2 bags;
• 400 gr. natural yogurt, better strawberry;
• fresh or canned strawberries;
• 400 ml of water.
To decorate:
• fat cream - 400 gr.;
• strawberry jelly - 1 packet;
• drinking water - 400 ml;
• two large spoons of quick gelatin;
• a spoon of powdered sugar;
• fresh, medium-sized strawberries.
Cooking method:
1. Wipe dry a clean bowl and, gently breaking the eggs, drain the squirrels into it. Put the yolks in a cup.
2. Add a little salt to the proteins and start whipping with a mixer, turning on the device at minimum speed. As soon as the protein mass begins to noticeably increase in volume, gradually, pouring in a spoon, enter all the sugar.
3. Pierce the yolks with the prongs of the fork, shake well and add to the proteins. Go through the mixer again.
4. Add the cocoa powder with baking powder to the flour and transfer it twice. Pour to the proteins, mix. Do this very carefully, trying not to precipitate the squirrels, otherwise the whole biscuit will settle.
5. Pouring a thin stream closer to the container wall, pour in all the water and mix again gently.
6. Fill the round shape with waxed paper, fill it with the prepared dough and bake a biscuit, at 170 degrees for a quarter of an hour. Cool.
7. Dissolve the strawberry jelly prepared for the filling with hot water. Cool it and mix with a yogurt mixer. Add chopped strawberries or thin slices, mix with a spoon. If you take canned berries, be sure to dry them before chopping.
8. Cover the clean mold used for baking biscuit with cling film so that its edges hang slightly. Put the already cooled biscuit in it, on top - the cooked filling, smooth and place in the refrigerator for about an hour and a half until it solidifies.
9. The remaining jelly bag for decoration should be dissolved in 350 ml of very hot water. Let it cool well, then pour onto a well-cured yogurt layer. From above, beautifully spread the strawberries cut into halves and again place the unfinished cake in the refrigerator for three hours. Then, lifting the hanging edges of the film, free the cake from the form and transfer to the dish. Do not forget to remove the film.
10. Dissolve the gelatin in the remaining 50 ml of boiling water, cool. Beat cold cream with icing sugar. Pour cooled gelatin to them and whisk again.
11. Transfer the creamy mass into a pastry bag and, settling through the nozzle with teeth, decorate the surface of the dessert with it.
Citrus jelly cake with pastries
Ingredients:
• two eggs;
• chopped zest of very ripe orange - 1/2 tsp;
• 20 gr. dry fresh starch;
• 70 gr. sugar
• flour - 50 gr.
For jelly layer:
• 650 ml of drinking water;
• large orange;
• four medium tangerines;
• 350 gr. orange jelly.
For chocolate mousse:
• a tablespoon of cocoa powder;
• 8 gr. “instant” gelatin;
• 400 gr. cream, fat content not lower than 35%;
• dark chocolate - 200 gr.
Cooking method:
1. Prepare all products for biscuit in advance and leave for an hour and a half in a warm room to warm up.
2. Beat the whites with powdered sugar until a firm froth. A well-beaten protein mass should rise behind the corners of the mixer and leave stable peaks. Insert the yolks and repeat the whipping.
3. Sifting through a sieve, add flour with starch, put the orange zest. Mix the newly added components into the protein mass, stirring with a spatula from the bottom up, and then in a circle.
4. Cover the bottom of the mold with a diameter of 20 cm with waxed paper, place the dough in it and put in the oven. After about 15-17 minutes of baking at 180 degrees, the biscuit will be ready.
5. Cool the cake without removing from the mold. Then gently peel the knife from the walls and free from it.
6. Dissolve the jelly, following the instructions on the package in the indicated amount of water, cool. The cooled jelly should be viscous. Peel citruses, divide the fruits into slices and remove the outer shell from them. Leave the tangerine slices whole, and slice the orange slices.
7. Place the sponge cake in a detachable form, which is pre-lined with cling film. On top of the cake, around the circumference, carefully lay out the tangerine slices, slightly overlapping each other. In the center, place slices of orange and pour citruses with viscous orange jelly. Take no more than eight spoons, otherwise it will seep through the fruit layer and soak into the biscuit. Place the cake in the cold for 20 minutes.
8. When the thin top layer hardens well, pour the remaining orange jelly on top and put the dessert back in the cold, but for five hours.
9. Prepare the mousse. Pour gelatin with a small amount of cool water. Break the chocolate into pieces and fill it with 70 ml of hot cream. After about a minute, when the pieces are slightly thawed, mix.
10. Dissolve the swollen gelatin in 30 ml of hot cream, mix it with chocolate and cool to thirty degrees.
11. Beat the chilled cream until stable, and gently mix it with chilled chocolate.
12. Put the chocolate mousse on the jelly layer and again remove the cake to cool for at least three hours.
13. When the mousse hardens, remove the cake and remove the ring from it. Then wrap with a hot towel for a few seconds. Then sprinkle with dark cocoa powder, without sugar.
Kiwi curd jelly cake with pastries
Ingredients:
• one glass of sugar;
• a full glass of wheat flour;
• two eggs.
Into the interlayer:
• a pound of fat homemade cottage cheese;
• 200 gr. Sahara;
• two tablespoons of gelatin;
• homemade butter - 100 gr.
To decorate:
• a bag of jelly with a taste of kiwi fruits;
• some ripe kiwi.
Cooking method:
1. First, prepare the biscuit base for the cake. Add the eggs to the sugar and begin to beat. When the whipped mass turns white, pouring in small portions, stir in all the flour. Transfer the prepared dough into a parchment-lined form and place it in the oven for about half an hour. Remove the finished biscuit cake from the mold, transfer it to the wire rack.
2. Pound the cottage cheese with butter and sugar. To make the mass more homogeneous and airy, first grind the cottage cheese mixed with pieces of oil through a metal sieve. Then add sugar and rub everything with a spoon.
3. Guided by the instructions on the packaging, fill the gelatin with warm water. Then put on a small fire and, stirring vigorously, bring to a boil. Do not boil, as soon as the gelatin flakes bloom and the first signs of boiling appear, turn off the stove.
4. Pour the cooled gelatin to the curd mass, mix and spread evenly on the biscuit cake, placed in a detachable form. Put the cake in a “warm” refrigerator for an hour to set the curd mass.
5. Cut the peeled kiwi fruits into thin longitudinal slices. Make green jelly and judge it well.
6. Remove the cake pan from the refrigerator. On the surface of the curd layer, lay thin kiwi rings. Spread around the circumference, slightly overlapping each other. Pour the pieces of fruit with cooled jelly and place the mold in the refrigerator again.
Recipe for a two-layer jelly cake with pastries layered with butter cream
Ingredients:
• seven eggs;
• granulated sugar - 1/2 cup;
• four tablespoons of first-class flour.
In the curd layer:
• half a glass of sugar;
• 500 gr. any elastic cottage cheese;
• granular gelatin - 30 gr.
In cream:
• a third of a glass of pasteurized milk;
• 100 gr. sugar
• cream with a fat content of 30% - 400 gr.
For the jelly layer:
• fresh or frozen berries;
• one bag of jelly.
Cooking method:
1. For a biscuit dough, combine all the products in a bowl and beat. Then pour into a split mold greased with vegetable oil and place in the oven for 35 minutes. Cooled cake, carefully cut lengthwise into two equal in thickness halves.
2. Dilute chilled cream with cold milk. Beat at medium speed, gradually pouring sugar until lush.
3. With cream, grease the cakes and lay them on top of one another. On the prepared biscuit base, put on the ring from the detachable form.
4. Soak, according to the instructions, gelatin and combine it with grated curd. Pour granulated sugar, whisk.
5. Put the curd mass on a biscuit base evenly and let it freeze in the refrigerator.
6. Follow the instructions to make jelly. Water take half the specified rate.
7. Put the prepared berries on the surface of the hardened curd layer, pour in the jelly and let it congeal well.
Sour cream jelly cake with pastries - "Tropic"
Ingredients:
• a glass of high-grade flour;
• a teaspoon of soda;
• three eggs, large;
• half a glass of sugar.
For jelly:
• a small bag of crystalline vanilla powder;
• liquid 15% sour cream - 900 gr.;
• 200 gr. sugar
• granular gelatin - 50 gr.
Fruits:
• medium-sized banana;
• three tangerines;
• canned pineapples (rings) - 150 gr.;
• three small oranges.
Cooking method:
1. As described in the instructions on the packaging, fill the gelatin with cold water. After about 45 minutes, when its granules swell well, place the bowl in a small fire, and best of all in a water bath and warm. Do not boil! As soon as the gelatinous mass becomes homogeneous, immediately remove from the stove and cool.
2. Transplant the flour with soda and add it to the eggs beaten with sugar. Stir whisking lightly with a whisk. Cover the refractory container or baking sheet with parchment, fill it with dough and put in a heated oven. Bake a biscuit at 180 degrees.
3. Peel citruses. Sort the tangerines into slices. If there are bones - carefully remove. Cut oranges into thin rings, banana and pineapple into small slices.
4. Cut the cooled cake from the biscuit dough into squares, with the size of the ribs up to one and a half centimeters.
5. Add vanilla powder to sour cream and whisk together with sugar. Enter the cooled gelatin and beat again.
6. Then everything should be done quickly, since the sour cream, with proper preparation, can begin to harden in ten minutes.
7. To the walls of the detachable form, installing on the edge, put the orange rings. Lay out the remaining oranges along its bottom. Between the rings you can put several tangerine slices. Lay out part of the biscuit pieces on top, and half of the prepared fruit on them. Pour everything with half the jelly mixture, then put the biscuit with fruit again and pour again.
8. Cover the cake pan with cling film and place for eight hours in the “warm” chamber of the refrigerator.
Jelly cake with pastries - "Wild Honey" (with apricots)
Ingredients:
• half a small lemon;
• half a glass of sugar;
• two eggs;
• half a glass of flour.
For jelly:
• a pound of fresh apricots;
• two packs of jelly with apricot flavor;
• three glasses of drinking water;
• a spoon of instant gelatin;
• 50 gr. granulated sugar.
Into the yogurt layer:
• two and a half tablespoons of granular gelatin;
• liter of natural yogurt without fillers;
• a glass of powdered sugar.
Cooking method:
1. Using a fine grater, remove the zest from half a lemon and mix it with sugar, add the eggs and beat. Then immediately add all the flour and beat thoroughly again. Line the mold with parchment or wax paper and fill it with cooked dough. At 180 degrees, bake a biscuit in the oven for half an hour.
2. Boil three glasses of clean bottled water, add granulated sugar to the boiling water, dip the apricots cut in half and boil for three minutes. Put the fruits with a slotted spoon in a separate plate. Pour a little hot compote, dilute gelatin in it and pour it back into the pan, mix.
3. Guided by the recommendations on the packaging, dilute two packs of apricot jelly with a glass of water. If grains of gelatin are poorly dissolved, warm in a water bath and mix with apricot compote, cool.
4. Take a bowl with a diameter slightly smaller than the biscuit base. Put it on the cake and cut its edges along the contour.
5. On the bottom of the bowl, cut up, put the apricots, pour the cooled apricot compote into it and place in the refrigerator for solidification.
6. Cover the bottom and walls of the mold in which the biscuit was baked, parchment. If the container is one-piece - line with cling film.
7. In the middle of the prepared form, put the sponge cake. Dip the bowl with the cured apricot jelly into the boiling water for a minute, then turn it onto the cake and put it in the cold. The edges of the apricot jelly should coincide with the edges of the biscuit base.
8. Add the icing sugar to the yogurt, pour the gelatin dissolved in the water bath, and mix. Before warming, fill the gelatin with 50 ml of water and let stand for about half an hour. Put the yogurt mixture in the refrigerator.
9. Pour a slightly thickened mass into an apricot jelly in a mold and put it in the “warm” compartment of the refrigerator for three hours.
Baking jelly cakes - cooking tips and tricks
• Porous sponge cakes can quickly absorb liquid jelly.To prevent this from happening, cool the jelly mass well, bringing it to a light thickening.
• To prevent the leakage of jelly through the seams of a detachable shape, a cling film will help. Line it with the inside, leaving the hanging edges outside, and only after that put the biscuits in it.
• If you doubt the quality of the purchased jelly, add a little gelatin dissolved in a water bath when diluting it. Jelly "cake" will harden faster and get denser.
• When decorating a cake with cream or cream, smear with a creamy mass and a biscuit, cutting it in half.
• If you want to cut the edges of the biscuit base to the size of a separately prepared jelly layer, do this before putting jelly on it. As a template, use the form in which the jelly cake was frozen.
