We all love cakes, pastries, muffins and others.desserts that are great to drink with home-style tea and coffee, to ease the tension at a business meeting, and, of course, to enjoy at a festive table. We love them, but we can’t always afford them, as we periodically begin to fight excess weight. However, there is a great alternative to overly high-calorie flour desserts - jelly cakes. Any jelly cake is usually based on the recipe for the famous French blancmange and Italian panna cotta. But you can vary the recipe for a jelly cake to suit your taste. For example, a jelly cake with sour cream can be made both cold and hot. You can use a biscuit or shortbread base for it, add berries and fruits, nuts and chocolate, marmalade and candied fruits to the cake. In short, there is simply no limit to your imagination in this case. And so that you have something to start from, try making a cake using any of the recipes below.
Cake "Mosaic"
This recipe will allow you to prepare a very tasty and unusually beautiful dessert. By the way, you can achieve such beauty with minimal effort. Ingredients:
- 3 packs of multi-colored dry jelly;
- 500 grams of sour cream;
- 20 grams of instant gelatin;
- A packet of vanilla sugar;
- Incomplete glass of milk.
Preparation:The whole cake will be made only from jelly - white sour cream and multi-colored fruit. Therefore, first, we dilute dry jelly from bags in different dishes as indicated in the instructions. A little advice: to make the jelly more elastic, you need to pour in a little less water than the recommended amount. Put the jelly diluted with water in the refrigerator and leave it there until it hardens completely. When the jelly hardens, we begin to prepare our beautiful multi-colored sour cream cake. To do this, first pour cold boiled water or milk over the gelatin and leave it to swell. In the meantime, take our multi-colored jelly out of the refrigerator and take it out of the molds and cut it into pieces of any shape and size. Mix the pre-cooled sour cream with granulated sugar and vanilla sugar and beat until smooth. Now dissolve the swollen gelatin in a water bath or in a microwave, under no circumstances bringing it to a boil, otherwise it will lose its gelling properties. Cool the gelatin solution slightly and carefully pour it into the whipped sour cream, which is then thoroughly mixed. Take any suitable container (baking dish, salad bowl, bowl) and grease it from the inside with cold boiled water. Now pour the sour cream mass into this container and put in pieces of multi-colored jelly. Put the container in the refrigerator and leave it there for several hours until the jelly has completely hardened. When the cake has hardened, take the container out of the refrigerator and lower it into hot water for a few seconds so that only the walls and bottom of the container come into contact with boiling water. Now quickly tip the form onto a plate or cake stand - the jelly will easily slide out of the container. That's it! The cake is ready to be served. Such beauty does not need any additional decorations!
Lemon jellied cake
Also a very beautiful cake made from sour cream jellyrefreshing lemon flavor. The recipe is remarkable in that the cake is prepared on a sponge cake or from ready-made cookies. We offer you a recipe for a cake with cookies. Ingredients:
- Cookies (any sweet, crumbly) - 200 grams;
- Sour cream - 500 grams;
- Butter - 100 grams;
- Cream cheese or soft cottage cheese - 150 grams;
- Granulated sugar - half a glass;
- Vanilla sugar - 1 packet;
- Lemon jelly (dry powder) - 1 pack;
- Dry gelatin - 10-15 grams;
- Lemon or lime - 1 piece;
- Fresh mint.
Preparation:Soak the gelatin in a small amount of cold water and leave it to swell. Crush the cookies into crumbs. This can be done using a blender or food processor, twist it in a meat grinder or roll it out with a rolling pin, placing the cookies in a plastic bag. Melt the butter in the microwave or in a water bath and mix it with the crushed cookies. The result should be a sticky viscous mass similar to dough. Now take a baking pan with detachable walls and cover its bottom with parchment paper, cutting out a circle the size of the bottom. Place the cookie mass in the pan, distribute the layer evenly and tamp it down. Now put the pan in the refrigerator for about half an hour. Meanwhile, dissolve the swollen gelatin in a water bath so that it dissolves completely. It is important not to bring the mass to a boil, otherwise the jelly will not harden. When the gelatin has dissolved, remove it from the water bath and leave to cool. Meanwhile, take a lemon and cut off about a quarter of the fruit from the ends. Squeeze the lemon juice from the cut parts. Place the sour cream, cream cheese, granulated sugar and vanilla sugar in a bowl and add the squeezed lemon juice. Using a mixer, beat the mixture into a smooth cream until the sugar is completely dissolved. Now pour the cooled liquid gelatin into it and mix everything thoroughly. Take the cookie cutter out of the refrigerator, put the finished cream in it, smooth it out and put the cake back in to cool until the jelly layer has completely set. When the sour cream jelly has set, pour the diluted lemon jelly (according to the instructions on the package) over it and put the cake back in the refrigerator until the top layer has completely set. Take the finished cake out of the refrigerator and decorate with lemon wedges. To do this, cut the lemon into thin circles and make a notch on each slice - a cut from the edge to the middle. Now take the circle by the edges near the cut and turn them in different directions. Place the resulting twisted slice on the lemon layer of the cake. So, in a circle, lay out all the lemon slices and finally decorate the cake with fresh mint leaves.
Sour cream cake "Mazurka"
Recipe for an original, very light, delicious and beautiful jelly cake. Ingredients:
- Eggs - 3 pieces;
- Flour - half a glass;
- Granulated sugar - half a glass;
- Vanilla sugar - 1 packet.
For the soufflé:
- Sour cream - 2 cups;
- Granulated sugar - one third of a glass;
- Gelatin - 50 grams;
- Multi-colored marmalade - 600 grams.
For decoration:
- Milk chocolate - 1 bar.
Preparation:Turn on the oven and leave it to heat up to 180-200 degrees. Meanwhile, prepare the dough for the sponge cake, which will be the basis of our jelly cake. To do this, separate the chicken eggs into yolks and whites. Put the whites in the refrigerator, and put the yolks in a bowl and add granulated sugar and vanilla sugar to them. Now grind the yolks with sugar until white - the more thoroughly you grind the yolks, the more tender the sponge cake will be. Ideally, the mass should be ground until the granulated sugar is completely dissolved. Next, pour sifted wheat flour into this mass and mix everything well. Prepare the baking pan. We will make the cake in a form with detachable sides, and you also need to bake the sponge cake in it. Therefore, grease the pan with vegetable oil and dust it with flour. Now take the egg whites out of the refrigerator and beat them with a mixer until stiff and fluffy. The foam should be stable and not fall out of the pan when you turn it over. Carefully add the egg yolk-flour mixture to the egg white foam, one tablespoon at a time. After each addition of the egg whites, carefully stir the dough. Pour the finished dough into a baking pan and put it in the oven for about fifteen minutes. Remove the finished cake from the pan and leave to cool at room temperature, wash the pan and wipe dry. Pour the gelatin into a bowl and add a third of a glass of cold boiled water. At the same time, pour out a tablespoon of gelatin for further use. Leave the gelatin to swell. Pour off half a glass of sour cream, and put the remaining sour cream in a bowl and mix with granulated sugar. Now beat the sour cream and sugar with a mixer until the granulated sugar is completely dissolved. Dissolve the swollen gelatin in a water bath or in the microwave, cool slightly and pour into the sour cream, stirring constantly. Wait until the soufflé begins to harden, and then put in the marmalade cut into small pieces and stir. Place the sponge cake back in the mold and put a layer of sour cream jelly with marmalade on top. Put the mold in the refrigerator. Make another portion of jelly from the remaining gelatin and sour cream and pour the mixture into the mold with the cake. Put the cake in the refrigerator again until the top layer has completely hardened. When the cake has completely hardened, remove it from the mold and decorate with melted chocolate, drawing random patterns. Let the chocolate patterns harden and serve the cake.
Layered sour cream cake
We offer you a recipe for an amazing layered cake. And we will cook it from sour cream jelly with different flavors. Ingredients:
- Sour cream - 1 liter;
- Fruit juice - 2 glasses;
- Granulated sugar - 1 cup;
- Vanilla sugar - 1 packet;
- Instant coffee - 1 tablespoon;
- Cocoa powder - 2 tablespoons;
- Gelatin - 45 grams.
Preparation:Pour cold boiled water over the gelatin and leave to swell. Whip the cooled sour cream with sugar, then warm it up a little in a water bath. Dissolve the swollen gelatin in a water bath or in the microwave and cool it to the temperature of the warmed sour cream. Mix the whipped sour cream with about half the gelatin and divide into three equal parts. Leave one part white, mix the second with instant coffee diluted with boiling water, and the third with cocoa powder (also dissolved in boiling water). Heat the juice and mix with the remaining gelatin. Pour the cake layer by layer, having previously allowed each layer to harden. To do this, take a form with detachable sides and first pour the white sour cream layer with jelly, then a layer of chocolate jelly, on top - a layer of jelly with coffee, and the top layer - jelly from juice. Note: If the jelly that is waiting for its turn hardens during the cake assembly process, you can warm it up a little in a water bath. Choose a recipe and cook! Bon appetit and success in the culinary field!
