Homemade cakes are an invariable attribute of anyfamily holiday. True, in recent years, the domestic confectionery industry has spoiled us so much that many housewives do not bother themselves with making homemade cakes, but prefer to buy ready-made ones. And the reason for this is not only the availability of these delicacies, but also the chic look of store-bought cakes. Meanwhile, if you are not friends with confectionery decorations, but want to serve an exquisite cake made by yourself, then a jelly cake is your option. There is more than one recipe for such a cake. Similar desserts are prepared with butter and curd cream, with a biscuit or shortbread base, they combine jelly and soufflé. And there is a recipe (and more than one) for such a cake without baking! But the most important thing is that this cake will look amazing without additional decorations. And, naturally, it will definitely turn out delicious. And all you have to do is choose a recipe and make such a cake for an occasion or just like that, for a good mood.
German jelly cake
This is perhaps the classic jelly cake.Its recipe became known in the Soviet Union thanks to the unintelligent culinary creativity of housewives whose husbands served in the GDR. So, the recipe for the German jelly cake successfully migrated into the notebooks of Soviet citizens and became one of the most "imported" options among all recipes for homemade cakes. Ingredients:
- 2 cups flour (approximately)
- Half a glass of sugar
- A packet of butter or margarine for baking
- 2 teaspoons of baking powder for dough
- Handful of almonds
For the cream:
- Quarter of cottage cheese
- 2 tablespoons of fatty sour cream
- 3 eggs
- Incomplete glass of sugar
- A teaspoon of vanilla sugar
- 2 sachets gelatin.
For jelly:
- 2 packs of fruit jelly in powder
- 1 sachet of gelatin
- Fresh or canned fruit
Preparation:For this cake we will need a springform pan. We will bake the shortbread base in it, and we will also assemble the cake in it. Let the butter melt a little, then put it in a bowl and beat it lightly with a mixer. Then add sugar to the butter and now beat everything together thoroughly until creamy. By the way, if you do not have a mixer, you can thoroughly grind the butter and sugar with a regular tablespoon. Now put the chopped nuts in the butter and mix well again. Next, sift the flour and mix it with the baking powder. Add the flour to the butter gradually, first stirring it with a spoon, and then kneading the dough with your hands. Cover the pan with baking paper and put the dough in it. Having leveled the cake, put the pan in a preheated oven for about half an hour. Carefully remove the baked cake from the pan and leave to cool. While the cake is cooling, let's make the curd cream. Beat the eggs with sugar, then add them to the curd. Add sour cream and mix everything well or beat with a mixer. Dilute the gelatin with water (as indicated on the package) and heat it in a water bath. Let the gelatin cool and add it to the cream. Now take the mold again (previously washed and dried) and place the cake in it, on which we will put the curd cream. Smooth out the cream layer and put everything in the freezer. While the curd cream layer is hardening, prepare the fruit and jelly. Dilute the jelly with water according to the instructions and mix it with gelatin, prepared as for the curd cream. Take the mold out of the freezer, put the fruit on top of the curd layer and carefully pour the liquid jelly over them. Put the cake back in the freezer for about fifteen minutes, then move it to the refrigerator. The cake is ready when the top layer of jelly has completely set. To transfer the cake to a plate, run a sharp, thin knife along the edge of the pan between the sides and the cake several times. Remove the sides and carefully move the cake to the plate. A gorgeous beauty! A striped layered edge and fruit madness under transparent jelly. Note: Ideally, the fruit should match the jelly the cake is made with. And note: green fruit under red or pink jelly looks unappetizing. But orange jelly will go great with fruits and berries of any color. And one more thing. The gorgeous look of the cake largely depends on how you arrange the fruit.
Cake "Swan Lake"
A recipe for a cake under this name exists inmany interpretations. The whole point of this cake is the swans. They are molded from mastic, cut out of apples or made from choux pastry. The water surface is imitated with the help of tinted cream or colored coconut flakes. But the recipe for the real Swan Lake cake is a recipe for a cake with jelly and eclair swans. This is what we will try to make. Ingredients:
- 6 eggs
- A glass of flour
- A glass of sugar
For the cream:
- Bank of condensed milk
- Tablespoon flour
- Glass of water
- Tablespoon of butter
For jelly:
- 4 sachets of gelatin
- 2 cups of lemonade "Tarhun"
- 2 tablespoons of sugar
Or:
- 2 bags of dry jelly blue or green
- 1 sachet of gelatin
For swans:
- Half a pack of butter
- 150 g of flour
- Glass of water
- 5 eggs
- A pinch of salt
Preparation: First, bake the sponge cake.Carefully separate the egg whites from the yolks, put the whites in the refrigerator, and beat the yolks with sugar. The more thoroughly the yolks are beaten, the fluffier the sponge cake will be. Add sifted flour to the yolk-sugar mixture and mix thoroughly. Then beat the whites into a firm foam. It should be thick and fluffy, and when you turn the dish upside down, the foam should not slide down the walls and fall out of the dish. Carefully add the beaten whites to the dough, one tablespoon at a time, mixing it very carefully. Bake the sponge cake in a springform pan, which we line with baking paper or grease with butter and sprinkle with flour. While the sponge cake is cooking, make choux pastry for the swans. Pour water into a saucepan, add butter and salt and let the water boil. Then pour flour into the water, mix thoroughly and continue cooking (stirring!) until the dough begins to form a lump and, without leaving any traces, easily separates from the sides and bottom of the pan. Remove from heat and cool slightly. Beat eggs into the dough one by one. Important! Never put all the eggs into the dough at once. Transfer the dough into a pastry bag or a regular small bag and squeeze out oblong strips onto a baking sheet covered with baking paper, which will become the bodies of the swans. On another baking sheet, draw thin "twos" in the form of swan necks. During this time, the sponge cake will have baked. Remove the pan from the oven and put the baking sheets with choux pastry into the oven. It will take us a little more than half an hour to bake the swan blanks. While the swans are cooking, let's make the custard. Pour condensed milk, water and flour diluted to a liquid gruel into a saucepan. Put it all on low heat and cook, stirring, until the first bubbles appear on the surface of the cream. Cool the cream and beat it with butter, simply adding butter to the cream and using a mixer. Divide the sponge cake into two layers and spread with custard. Prepare the jelly. Soak the gelatin, let it swell, and then heat it in a water bath. Pour the gelatin into lemonade or a previously prepared solution of powdered jelly. Place the cake in a mold, snap the sides and carefully pour in the jelly. Put the mold in the freezer. Fill the baked swan blanks with the remaining custard, insert them into the “body” of the “neck” and sprinkle the swans with powdered sugar. When the jelly on the cake hardens, we place our birds on it and, if desired, decorate the “lake” with mint leaves or flowers made of butter cream.
Grape cake
Another recipe for a gorgeous cake with jelly and fresh fruit. And most importantly, this recipe does not require baking! And the result will exceed your wildest expectations. Let's try it? Ingredients:
- Crackers sweet - 300 g
- Sour cream with a fat content of not less than 20% - 700 g
- Sugar - glass
- Raisins without pits - 100 g
- Grapes fresh white or green - 1 large brush
- Chocolate - 2 tiles
- Vanilla sugar - 1 packet
- Fruit jelly (powdered) green - 1 packet
- Gelatin - 3 sachets (30 g)
Preparation:First, soak the gelatin and leave it to swell, then heat it in a water bath and leave it to cool. Pour boiling water over the raisins, keep them in it for about ten minutes, then rinse and dry them, discarding them in a sieve. Also dilute the jelly from the bag with water, following the instructions on the package. Crush the crackers, breaking them into small pieces with your hands. Put sour cream in a saucepan, add sugar and vanilla and beat with a mixer until fluffy. Then add gelatin to the sour cream and beat again. Chop the chocolate into crumbs and put it in a saucepan with sour cream. Add raisins and crackers there. Pour the mixture into a mold with removable sides and put it in the freezer. After half an hour, take out the mold and line the top of the sour cream jelly with grapes. Pour the prepared jelly over it and put it back in the fridge. When the top layer of jelly hardens, the cake can be taken out of the mold and served.
Jelly cake from corn flakes
This recipe is also delicious served cold.method of making the cake. In fact, this is one of the variants of the German no-bake pie. And judge for yourself how much you like this recipe. Ingredients:
- Corn flakes - 200 g
- Butter - 1 packet (200 g)
- Fruit yoghurt - 500 g
- Sugar - 100 g
- Citric acid - a third of a teaspoon
- Instant gelatin - 3 sachets (30 g)
- Jelly fruit (in powder) - 2 packs
- Fresh fruit - any
Preparation:First, prepare the cake base – a cornflake crust. To do this, put softened butter in a bowl and add the flakes. Mix everything thoroughly and leave for half an hour or an hour. After that, cover a mold with removable sides with cling film and put the corn-butter mixture in it. Smooth out the “dough” and put the mold in the refrigerator so that the crust hardens. Soak the gelatin, heat it in a water bath and leave to cool. Meanwhile, prepare the yogurt cream. Beat the yogurt with a mixer, gradually adding sugar and citric acid. Lastly, pour in the cooled gelatin and put this mixture on the cornflake crust. Put the mold in the refrigerator again and wait for the yogurt layer to “set”. At this time, dilute the powdered jelly and prepare the fruit for the cake. When the top layer of the cake is hard enough, put the fruit on it and pour the liquid jelly over it. The cake is ready when the top layer of jelly is completely hardened.
Cake "Sandwich with red caviar"
Yes, imagine, you can have a cake like this toocook. The whole trick of this cake is in the red caviar, which we will make from gelatin. But you can bake sponge or shortbread layers for this cake - it's up to you. The main thing is that they are soft. By the way, you can also use chocolate dough for the layers. Then you will get a sandwich made of "black bread". Cream for such a cake - any butter cream. Well, for this we will need the following ingredients:
- 6 eggs
- A glass of sugar
- A glass of flour
- A pack of butter
- Bank of condensed milk
- Orange jelly in powder
Preparation:First, prepare a classic sponge cake. Whip the egg yolks with sugar and mix with sifted flour. Whip the whites with a mixer until fluffy and stable foam. Then add the whites one tablespoon at a time to the dough, put the dough in a mold and put it in the oven. After about thirty minutes, take the sponge cake out and leave it to cool. Meanwhile, prepare the cream. Place the softened butter in a bowl and lightly beat. Continuing to beat, add condensed milk to it in small portions. The cream is considered ready when it begins to easily and without a trace come off the sides of the bowl. But in our case, this is not necessary - we will not make decorations from the cream, so it does not need to hold its shape. Having divided the sponge cake into two cakes, we give it the shape of a sandwich, cutting off the excess parts along the edges. Place the cut sponge cake in the oven to dry and make crumbs for sprinkling the sides of the cake. Coat the middle, sides and top of the cake with cream. Sprinkle the sides with crumbs. And now the most important thing - caviar! Dilute the jelly with half the amount of water indicated on the package. Warm the jelly according to the instructions, start dripping it into ice water, using a pipette, syringe or medical syringe without a needle. Throw the "caviar" into a sieve, and then place it on top of the cake. That's it. Choose a recipe, prepare the jelly and make wonderful cakes with them - delicious and beautiful. If you want, you will definitely succeed. Do not be afraid to experiment and master something new. Cook with pleasure, and enjoy your meal! We recommend reading:
