The first international recognition of jelly obtained only in 1930. And a wide march this wonderful dessert conquer the world. Incredibly easy to prepare a delicacy became the basis of many desserts, one of which we'll talk more. It - jelly cake. Its melting texture, bright color, and fruit or milk flavor to conquer the heart of a sweet tooth with the first piece.
To prepare a great cake, you need a bit of fruit, a couple of spoons of gelatin, just a drop of sour cream and, of course, your inspiration. Please close that simple, because the best recipes have already been submitted to your attention at us, and we will gladly tell you all the details and nuances of the preparation of cold dishes.
Jelly cake with oranges
Solar combination of white and orange will delight your eyes and pleasant citrus cool - your taste. Refined treat replete with jelly - sweet yogurt, giving pleasure - and colorful fresh fruit.
For the jelly:
oranges - 3 pieces
gelatin - 30 grams
banana - 1 piece
canned pineapples - 0, 5 banks
yogurt - 750 ml
orange juice - 250 ml
For the sponge:
Eggs - 4 pieces
Sugar - 1 cup
flour - 1 cup
mint leaves, berries
Slightly warm the orange juice and sprinkle in the gelatin in it, leave it to swell. Citrus gently clean without a knife and cut into slices. Diced chop washed and peeled bananas. Slightly warm the orange juice with dissolved gelatin. Cool the mixture and add the yogurt. Now we have some work to do and a biscuit.
For a delicious and tender cake must be as carefully as possible beat eggs with sugar, if you have the time and inclination, separate the yolks from the whites and mix them separately from each other. The egg mixture, add the sifted flour. Mix the dough very gently, using a large spoon. Bake at 180 ° C for 20 minutes. Biscuit dough is so gentle that the oven should be heated for half an hour before the form with the test will go into the oven. Cook and chop the cooled cake into large cubes.
The next stage of preparation - a collection of jelly cake. Prepare a semicircular deep bowl and carpeted it with cling film. Neat and beautiful place on the walls of cooked orange circles, a quarter of the bananas, pineapples and biscuits. Pour a mixture of yogurt and orange jelly. Repeat this sequence 3 more times, then fill in all the yogurt and put in the cold for freezing.
When the jelly cake freezes well, with the help of the film very carefully remove it from the mold, turn it upside down and decorate the top of the whole berries (such as blackberries, raspberries, blueberries) and mint leaves. If it is summer, and in the house you have hot, add the recipe to 0, 5 teaspoon gelatin more to delicate dessert will retain its shape. Bon Appetit!
Cake jelly "Taste the Rainbow"
In this recipe ready to pick up a multi-colored jelly in packets, and after only an hour or two before you will be a wonderful bright jelly cake, which do not difficult.
6 packs of multi-colored jelly
1 liter of sour cream (can substitute it with yoghurt)
50 grams of gelatin
250 grams of sugar
In the bowl of your choice Put the sour cream and mix it with 50 grams of sugar until it dissolves. You can take the product with low fat content, it will emphasize the taste of fruit jellies. If you want contrast, in a dish, prefer cream 20-30% fat. Gelatin pour a half cup of boiling water and stir well until completely dissolved. Then pour this mixture into the cream. Once divided into four parts and fill one of them in the form of pre-prepared. Put in the fridge for a while and engage each of the six types of jelly. Once the first layer hardens, pour a second. The surface of the dessert should remain a little sticky for a better grip "floors". Repeat the procedure until all the layers of hardening. From time to time, use sour cream instead of impregnating the fruit.
Jelly should be dissolved as soon as filled cream. The liquid will have time to cool down, and will not melt milk product when you do the next layer. Ready cake leave for another hour in the refrigerator and feeding cut wedges or cubes figures for cookies. Add to the bowl with whipped cream and berries, and a simple recipe is complete, bon appetit!
Fragrant and sweet mango jelly is the best emphasizes caramel with cane sugar. Recipe wonderfully accentuates the taste of fresh strawberries.
1 can of canned mango
1 tablespoon honey
1 cup granola
3 pieces of sugar cane
1 packet of jelly cake
whipped cream, a few mint leaves for decoration
Mango catch syrup with honey and ground using a blender. The remaining liquid, heat half of gelatin. Cut the washed and sliced strawberries obsushennuyu and gently put it on the form, which will solidify our cake. Please send in the refrigerator for an hour, the bay berry mango jelly ..
Puree fruit mix with remaining gelatin and heat on the stove or in the microwave, but do not bring to a boil - enough to reach 60 degrees. Cool and pour on top of his form already frozen strawberries. Again submit container in the refrigerator. Jelly layer completed, but the recipe is not finished yet - should give it flavor.
Cane sugar Pour a tablespoon of water and melt very quickly in a hot pan. Pour caramel in the resulting dry muesli mix, cool and put in shape. Properly smooth out and send in the refrigerator for two to three hours. Before serving, hold the form of a few seconds in hot water and quickly turn it on a dish. Garnish with fresh berries, whipped cream and mint. Bon Appetit!
Jelly Cake "Bird's milk"
Who among us does not love a bird's milk? We offer you a recipe for jelly dessert that connoisseurs will appreciate this traditional dessert.
For the sponge:
half cup sugar
half cups flour
spoon of vanilla sugar
For the chocolate souffle:
200 ml of milk
1stolovaya spoonful of sugar
1 tablespoon cocoa
5 grams of gelatin
50 grams of chocolate
For white souffle:
4 pieces of egg whites
1 cup of sugar
spoon of vanilla sugar
5 milliliters of lemon juice
25 grams of gelatin
300 milliliters of milk
tile white chocolate
The creation of this wonderful cake consists of several stages, we suggest you start cooking it with a sponge, because it can be baked a day, and excerpts from it will only taste better. The recipe is as follows: Beat eggs with sugar and vanilla to increase the weight by 3-4 times. Then, very carefully with a spatula, stir in the sifted flour. Pour the batter into the pan, the laid paper baking, be sure to further lubricate it with oil. Bake the cake at 180 degrees you need about 20 minutes. If you do it right, the cake will be a very lush. Cut it in half after it cools down.
The next step - preparing the chocolate souffle. To do this, soak the gelatine in 100 milliliters of milk. The remainder of the dilute cocoa powder and sugar, and then bring the mixture to a boil. Add broken into pieces of dark chocolate and stir until dissolved. Remove from heat and pour in swollen gelatin. The latter should be completely dissolved in the cocoa.
Now take the form of a suitable silicone, but do not forget to put it on the tray, or move it to the refrigerator to be a problem. As long as you thicken the chocolate souffle, it's time to prepare a white meringue. But remember that in the cold air mass hardens very quickly, because separate whites from the yolks need to advance - they need to cool down.
Soak gelatin in the milk and leave for fifteen minutes to swell. Then warm up to complete dissolution. It's time to get proteins from the refrigerator and begin whipping, add a pinch of salt and lemon juice. Stir proteins should be a mixer, gradually increasing the pace, at first without sugar, until a fine white foam. It takes about three to five minutes. Now slowly add the sugar and continue beating the next few minutes until it is completely dissolved and the color of the meringue will not pearly white. Symptom well whipped the air mass: it has to hold tight in the cup, when it flipped.
Continuing to whisk whites, trickle them blow off some milk with gelatin. Stir still about one minute. Pour white meringue to be completely cooled chocolate layer. Submit form on the cold, about 5-7 minutes. Meanwhile, prepare the cake. It needs to be cut and put on top of a layer of jelly filling out the form. Depending on the size of the biscuit and silicone forms, you can stay half a biscuit, and may have to lay down the "bottom" of the cake in two halves cake. The recipe is complete, with only the dessert stand for 2-3 hours in the cold. Put the finished cake on a plate and enjoy your meal!
Cake with jelly, biscuit and bananas
The recipe, which we offer you to cook a dessert, just incredibly harmonious - it combines the most different nuances of taste. What could be more delightful biscuit, banana and sour cream layer!
For the jelly:
450 grams of sour cream
1 cup of sugar
300 milliliters of milk
25 grams of instant gelatin
2 semi-ripe banana
For the sponge:
0, 5 cups sugar
4 tablespoons of flour (heaped)
Of course, the first thing you need to do biscuit, and we should start with warm up the oven to 180 degrees. Whisk the eggs with the help of a mixer with the sugar until smooth thick pale yellow mass, then gently stirring Stir in the sifted flour. Pour batter into greased with butter and bake split mold for about 20 minutes. Ready cake cool for a clean towel and cut it into cubes with edge length of 3 cm.
The recipe came to the second step: Now on stage making jelly. Boil the milk and sprinkle in the gelatin in it. Mix well and let cool slightly. Whip cream with sugar, add vanilla. Washed and peeled bananas cut into medium dice. When the milk with gelatin cools to 40 degrees, it is necessary to pour a thin stream to the sour cream, with good stirring. Add sliced bananas, biscuit cubes and gently mix everything.
Take any shape with a diameter of no more than 20 centimeters and carpeted it with cling film. Pour the sour cream and whole milk mass in the form and place in the refrigerator to its full point, about four hours. Ready flip cake on a plate, remove the plastic wrap and decorate to your liking: Chocolate Drops, berries, whipped cream and fine chocolates. Bon Appetit!
It's hard to find a person indifferent to jelly. And when ordinary jelly complemented by a delicious sponge cake, the delicate layer of sour cream and fresh berries or citrus - it's such a temptation, to which no one can resist! In addition, the cake jelly can be very useful to have a hot summer day or a children's party, because it is wonderfully refreshing, incredibly colorful and beautiful! Cook with us clearly and simply!