jelly cake with sour cream We all love cakes, cakes, cupcakes and otherdesserts, with which tea and coffee at home is pleasant to drink, and at a business meeting, the situation is discharged, and of course, at a festive table to regale. We love them, but we can not always afford them, since we begin to struggle with excess weight periodically. However, there is an excellent alternative to excessively high-calorie flour desserts - jelly cakes. At the heart of any cake of jelly, as a rule, lies the recipe of the famous French blancmange and the Italian panacotta. But the recipe for jelly cake can be varied according to your taste. For example, jelly cake with sour cream can be prepared both cold and hot. You can use a biscuit or sand base for it, add berries and fruits, nuts and chocolate, marmalade and candied fruit to the cake. In short, the flight of fantasy in this case simply does not have a limit. And in order for you to start from anything, try to make a cake using any recipe from the suggestions below.

Cake "Mosaic"

This recipe will allow you to cook a delicious 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 prepared only from jelly - white sour cream and multi-colored fruit. Therefore, first we brew dry jelly in sachets in different containers as indicated in the instructions. A little tip: to make jelly more elastic, you need to pour a little less than the recommended amount. Divorced water jelly is removed in the refrigerator and left there until completely solidified. When the jelly hardens, proceed to the preparation of our beautiful multicolored sour cream cake. To do this, first pour gelatin with cold boiled water or milk and leave it to swell. In the meantime, we get out of the refrigerator and take out our colored jelly from molds and cut it into pieces of arbitrary shape and size. Pre-cooled sour cream is mixed with sugar and vanilla sugar and beat to a homogeneous consistency. Now the swollen gelatin is dissolved in a water bath or in a microwave, in no case leading to its boiling, otherwise it will lose its gelling properties. Lightly cool the gelatin solution and gently pour it into the whipped cream, which is then thoroughly mixed. Take any suitable container (baking dish, salad bowl, bowl) and grease it from inside with cold boiled water. Now we pour sour cream into this container and lay out pieces of multi-colored jelly. We remove the dishes in the refrigerator and leave it there for several hours until the jelly is completely solidified. When the cake has solidified, we remove the container from the refrigerator and for a few seconds we lower it into the hot water so that only the walls and the bottom of the dishes come into contact with the boiling water. And now quickly turn the form over to a dish or a cake - the jelly will easily slip out of the dishes. All - the cake can be served to the table. In additional decorations, this beauty does not need! jelly cake with sour cream

Lemon jellied cake

Also very nice cake made from sour cream jellyrefreshing lemon flavor. The recipe is noteworthy because the cake is cooked on a biscuit cake or from a cookie. We offer you a recipe for a cake with cookies. Ingredients:

  • Cookies (any sweet, crumbly) - 200 grams;
  • Sour cream - 500 grams;
  • Butter - 100 grams;
  • Cheese creamy or soft curd - 150 grams;
  • Sugar sand - half a glass;
  • Vanilla sugar - 1 packet;
  • Jelly lemon (dry powder) - 1 pack;
  • Gelatin dry - 10-15 grams;
  • Lemon or lime - 1 piece;
  • Fresh mint.

Preparation: Gelatin soak in a small amount of cold water and leave it for swelling. We chop the cookies into a crumb. This can be done with a blender or food processor, twist it in a meat grinder or roll it out with a rolling pin, placing the biscuits in a plastic bag. Melt the butter in a microwave or water bath and mix it with chopped cookies. As a result, a sticky viscous mass, similar to dough, should be obtained. Now we take a baking dish with detachable walls and cover it with a parchment paper, cutting out a circle around it to the size of the bottom. We spread the mass of the cookie into a mold, distribute the layer evenly and we compact it. And now we remove the form in the refrigerator for about half an hour. In the meantime, the swollen gelatin is dissolved in a water bath so that it completely dissolves. It is important not to bring the mass to a boil, otherwise the jelly will not freeze. When the gelatin is dissolved, remove it from the water bath and leave to cool. At this time, take the lemon and cut from the tips of about a quarter of the fruit. We cut out the lemon juice from the cut parts. Sour cream, cream cheese, sugar and vanilla sugar put in a bowl and add squeezed lemon juice. Using a mixer, whisk the mixture into a homogeneous cream until the sugar is completely dissolved. Now pour the cooled liquid gelatin into it and mix it thoroughly. We get their refrigerator form with a biscuit, put the cream in it, spread it and again remove the cake to cool until the jelly layer has completely hardened. When the sour cream jellies, pour it on top of the lemon jelly, diluted (in accordance with the instructions on the package) and again remove the cake in the refrigerator until the top layer hardens completely. We remove the finished cake from the refrigerator and decorate it with lemon slices. To do this, cut the lemon into thin slices and make a notch on each lobule - a cut from the edge to the middle. Now take the circle for the edges near the cut and unfold them in different directions. We put the resulting twisted lobster 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 cake made from jelly. Ingredients :

  • Eggs - 3 pieces;
  • Flour is half a glass;
  • Sugar sand - half a glass;
  • Vanilla sugar - 1 packet.

For a souffle:

  • Sour cream - 2 cups;
  • Sugar sand - a third of the glass;
  • Gelatin - 50 grams;
  • Multicolored marmalade - 600 grams.

For decoration:

  • Milk chocolate - 1 tile.

Preparation: Turn on the oven and leave it to warm up to 180-200 degrees. In the meantime, we prepare the dough for the biscuit cake, which will become the basis of our jelly cake. To do this, chicken eggs are divided into yolks and proteins. We remove the proteins in the refrigerator, and put the yolks in a bowl and add sugar and vanilla sugar to them. Now rub the yolks with sugar white - the more carefully you rub the yolks, the tenderer you get the biscuit. Ideally, the mass must be grinded until the sugar is completely dissolved. Then we pour the sifted wheat flour into this mass and mix everything thoroughly. We prepare the baking dish. We will make the cake in the form with detachable sides, it also needs to bake and biscuit cake. Therefore, we lubricate the form with vegetable oil and powder it with flour. Now take out the egg whites from the refrigerator and beat them with a mixer in a thick, thick foam. Foam should be stable and when turning the pan do not fall out of it. Protein foam neatly, one tablespoon, we introduce the yolk-flour mixture. After each addition of proteins, gently stir the dough. Ready dough poured into a baking dish and sent it to the oven for about fifteen minutes. The finished cake is taken out of the mold and left to cool at room temperature, and my form and wipe dry. Gelatin is poured into a bowl and poured into a third glass of cold boiled water. At the same time, a tablespoon of gelatin is poured off for further use. Leave the gelatin to swell. From sour cream, we cast half of the glass, and put the remaining sour cream in a bowl and mix it with sugar. Now beat the sour cream with sugar until the sugar is completely dissolved. Swell the gelatin on a water bath or in a microwave, cool a little and pour it into the sour cream, stirring it continuously. We wait, when the souffle will start to harden, and then we spread into it the marmalade cut in small pieces and mix. Biscuit cake again put in the form, and on top put a layer of sour cream with jelly. We remove the form in the refrigerator. From the remaining gelatin and sour cream, prepare another portion of jelly and pour the mixture into a cake dish. Again, we remove the cake in the refrigerator until the top layer hardens completely. When the cake is completely solidified, remove it from the mold and decorate it with melted chocolate, drawing arbitrary patterns. Let the chocolate patterns harden and serve the cake to the table. sour cream jelly

Layered sour cream cake

We offer you a recipe for an amazing puff cake. And we will cook it from sour cream jelly with different tastes. Ingredients:

  • Sour cream - 1 liter;
  • Fruit juice - 2 cups;
  • Sugar sand - 1 glass;
  • Vanilla sugar - 1 packet;
  • Coffee soluble - 1 tablespoon;
  • Cocoa powder - 2 tablespoons;
  • Gelatin - 45 grams.

Preparation: Pour gelatin with cold boiled water and leave to swell. Whisk the cooled sour cream with sugar, and then warm it up a little on a water bath. Swell the gelatin on a water bath or in a microwave and cool it to the temperature of the warmed sour cream. Mix the beaten sour cream with about half gelatin and divide into three equal parts. One part is left white, the second is mixed with diluted boiling water soluble coffee, and the third with cocoa powder (also dissolved in boiling water). The juice is heated and mixed with the remaining gelatin. Fill the cake layer by layer, first letting it solidify to each layer. To do this, we take a shape with detachable sides and first fill in the white sour cream layer of jelly, a layer of chocolate jelly on it, a layer of jelly and coffee on top, and the top layer - jelly from juice. Note: If during the assembly of the cake the waiting jelly freezes, then it can be slightly heated in a water bath. Choose a recipe and cook! Enjoy your appetite and success in the culinary field!