Recipe for a cold cake made from broken glass jelly. How to make a broken glass cake with sour cream? Dessert “Broken Glass” with cottage cheese

I like “Broken Glass” for its spectacular look. If you use ready-made sponge cakes for it (as I do), then it can be classified as a no-bake cake. This dessert is also very light and not at all cloying.

There are quite a few variations of this cake: its shape, number and order of layers, and filling differ (as some housewives, in addition to colored jelly, add pieces of fruit to the cake). But two components always remain unchanged: a sour cream-gelatin base and pieces of multi-colored jelly, which resemble pieces of glass when cutting the cake.

To prepare a cake for 8-10 people you will need the following: ingredients:
ready-made sponge cakes – 2 pcs.
gelatin – 1 package (20 g)
3 packs of colored jelly
sour cream – 500 g
sugar – 100 g

Complexity: average.

Cooking time: It will take several hours to prepare and harden the jelly, as well as overnight to harden the cake. And the cake itself is “assembled” in about 30 minutes.

According to the instructions on the package, prepare multi-colored jelly. It is best to use jelly in contrasting colors, so the cake will look brighter. For example, yellow, red and green.

This time I had problems with the selection of jelly. In the store I found only red (cherry) and orange (apricot). Therefore, I made green jelly myself from tarragon soda and gelatin: 1 glass of drink per 5 g of gelatin.

I also make the jelly for this cake using only half the amount of water recommended on the package. For example, if 0.5 liters is indicated, I dilute the powder into only 0.25 liters. Thus, the jelly turns out to be denser and much easier to work with.

Pour gelatin into 0.5 cups of cold water and let it swell for 30-40 minutes.

Over low heat, with constant stirring, heat this solution until all the gelatin has dissolved.

Mix sour cream at room temperature with sugar. We also add gelatin solution into it and mix well.

Dip the bowls with the prepared colored jelly into a container of hot water for 10-15 seconds and tip them onto a plate. Cut into large pieces.

Cut 1 sponge cake into large pieces.

Add pieces of jelly and biscuit into the sour cream gelatin base. Mix carefully.

Place this mixture in a bowl in which the cake will harden.

Place the cake layer on top of the mixture and press it down lightly. This will subsequently be the base of the cake.

Place the cake in the refrigerator for 8-10 hours.

Place the bowl with the frozen cake in a container of hot water for 20-30 seconds and turn it over onto the dish in which we will serve it. This is the kind of hemisphere-shaped cake you should get. Although the shape can be any to your taste.

No matter how much culinary skill a housewife possesses, there are times when there is absolutely no desire to cook anything. What to do if guests are about to arrive, but there is no dessert yet? In this case, only a jelly cake and broken glass can save the situation. It doesn't need to be baked at all. This fact in no way affects its attractiveness. Bright, beautiful and unusually gentle, any person will like it, regardless of age and preferences.

Cooking broken glass cake: recipe with photo

Ingredients

Jelly 3 packs Sour cream 0 liters Sugar 240 grams Vanillin 3 grams

• Number of servings: 1
• Cooking time: 40 minutes

Cake broken glass with sour cream

• 3–4 packages of yellow, green and red jelly;
• sour cream – 0.5 l.;
• 240 g sugar;
• vanillin on the tip of a knife.

Recipe with jelly

Preparing the dessert begins with the formation of beautiful, even pieces of jelly.

1. Pour the contents of one pack into a small container and fill with hot water. Use less water than indicated in the recipe on the back. Stir until the powder is completely dissolved. Pour into a flat mold so that at the end of hardening you get beautiful and even cubes. Repeat the same steps with the remaining jelly bags.
2. When all the colors are poured into the molds and cooled, place them in the refrigerator to allow the jelly to set.
3. While the jelly hardens, prepare the gelatin. Dilute it in a metal bowl with the amount of water indicated on the package. Leave it until it swells completely.
4. Transfer the sour cream into a container convenient for whipping, add sugar and vanillin. Beat for several minutes, gradually increasing the speed until the mixture thickens thoroughly.
5. Remove the jelly molds and cut into even pieces. Transfer to a container for future dessert and stir so that the colors alternate beautifully.
6. Place the prepared gelatin in a water bath and, after complete melting, add to the sour cream. Mix everything thoroughly and fill the mold with jelly.
7. Stir the resulting mixture so that each piece of jelly is completely covered with the sour cream mixture. And place in the refrigerator until completely cool.

The cake can be made in any form, this will not affect its beautiful appearance and, accordingly, taste. You can also add fresh fruits, nuts, cookies and even candy to the jelly cubes. The taste of this cake reminds us of childhood, as our mothers and grandmothers prepared it very often.

The “Broken Glass” cake is jelly, very tender and moderately sweet. It is prepared in several stages: first you need to make three types of multi-colored jelly, bake a sponge cake and, finally, prepare sour cream jelly.

For colorful jelly

You will need purchased mixtures - ready-made concentrate in bags, the contents of which are diluted with water and poured into molds. To make the cake look contrasting in cross-section, cooks use jelly of different colors, for example, strawberry, orange and kiwi.

Biscuit

bake quickly at home or buy ready-made in the store to save time.

For sour cream jelly

you just need to beat the sour cream with sugar and add the swollen gelatin. Take sour cream with a fat content of 15-20%, always fresh and non-acidic, without grains! To make the cake even tastier, I recommend adding fruit; canned peaches and bananas work well.

Since the “Broken Glass” cake is gelatin, it will take time to harden, at least 4-5 hours. It’s even better to leave it in the refrigerator overnight so that the cakes stick better to the base and the dessert can be cut well. I recommend starting preparation a day before the festive event.

Total cooking time: 10 hours
Cooking time: 20 minutes
Yield: 10-15 servings, shape 26x26 cm

Note: 1 tbsp = 200 ml.

Preparation

Colorful jelly

First of all, you need to prepare three types of multi-colored jelly. I used ready-made dry concentrate with pineapple, kiwi and cherry flavors, you can choose any flavor you like. The main thing is that the colors are different and bright, then the “Broken Glass” cake will turn out colorful when cut.

Read the instructions on the package carefully, as different manufacturers have different preparation techniques, volume of water and hardening time. I have each package weighing 85 g for 400 ml of boiling water, you just need to pour it in and stir until dissolved. I used less water (250 ml each) so that the jelly not only froze, but also cut well with a knife. I poured it into silicone molds, from which it is very easy to remove. If you don’t have such molds, any bowl will do, but after it hardens, you will have to dip it in hot water so that the jelly comes away from the walls.



Chocolate sponge cake

For the sponge cake, I combined all the dry ingredients in a bowl: sifted flour, cocoa powder, sugar, baking soda and baking powder. Separately, beat the eggs with a mixer until fluffy, pour in the vegetable oil and beat again. Add the dry mixture and milk to the beaten eggs in parts, and at the end pour in boiling water. I immediately poured the dough into a pan lined with parchment and put it in a hot oven. I used a square pan measuring 26x26 cm.



Bake at 180 degrees until fully cooked (the torch should be dry) - for 20-25 minutes. I cooled the cake on a wire rack and then cut it lengthwise into two layers. I prepared a light syrup for soaking sponge cakes - from boiled water and sugar, you can take syrup from canned peaches or pineapples.



Sour cream jelly with cake additives

When all three types of jelly have hardened, they need to be carefully removed from the molds and cut not too finely, 2-3 cm in size. It is better to cut unevenly and roughly - when cut, pieces of colored jelly will look more realistic, like broken glass.



For sour cream jelly, we need to take gelatin powder, sour cream of any fat content, sugar and a little vanillin for flavoring. I measured out 20 g of gelatin and poured 100 ml of boiled cold water over it. I left it for 10 minutes to swell (see the time indicated on the package), then heated it until it was completely dissolved so that there were no lumps.



While the gelatin is swelling, combine the sour cream with sugar and vanillin and beat with a mixer at low speed until the sugar crystals dissolve. Then pour in the diluted gelatin (warm, but not hot) in a thin stream, without turning off the mixer. The result should be a homogeneous mass - it hardens very quickly, so we continue to work without delay.





Assembling the jelly cake

I placed the first cake layer in the mold, soaked it in syrup and spread all the jelly filling on top. She covered it with the second cake layer, pressing it lightly with her hands.



I also soaked the biscuit with syrup on top. I put the dessert in the refrigerator - it should completely harden.



Place in the refrigerator for 5 hours



All that remains is to cut into portions and you can invite everyone to the table! The “Mosaic” or “Broken Glass” cake looks beautiful when cut, it is colorful and light, and will appeal to lovers of jelly desserts. The recipe is especially relevant for hot summertime, when you want something light and cool. Enjoy your tea both in summer and winter!

• Christina →
  Elena, the cheesecakes turned out very tasty. Thank you! Please tell me what kind of frying pan you have. Are you satisfied with it?
• Renata →
  This is my breakfast today. Yummy)))
• Nina →
  Elena, thank you very much for the recipe. The cupcakes are great!
• Anastasia →
  I never cease to admire your recipes, Elena! The cookies turned out very tasty. Ever since I take recipes from your site, mine are delighted with how I cook))
• Anastasia →
  It turned out very tasty. Mine also didn’t understand that it was a pumpkin. When I tried it, it seemed to me that the lemon was very noticeable. But when, after about half an hour, the dish stood with the lid closed, everything was very harmonious and the lemon was no longer noticeable. The dish has a very interesting taste. Everyone liked it. Thank you, Elena!
• Ksenka →
  Lena, thank you so much for this recipe + especially for the way you simplified the baking technology - simply brilliant. This kind of bread is now constantly on our table, everyone who tries it really likes it, everyone asks for the recipe. Only I bake at the rate of 500 g flour + 10 g salt + 1/3 tsp. yeast + 440 g of water, and it always stands for exactly 18 hours until the dough falls. I add whole grain flour to white wheat flour. I’d like to join in on Anya’s question (03/28/2019): have you tried baking directly in the same pan, or will the dough stick tightly and the bread won’t pop out of the pan?
• Natalya, Volgograd →
  Thank you very much for the recipe! Very tasty! I made it with tomato. Even my son (1 year and 10 months) liked it! Thanks again!

I bring to your attention a light and delicate dessert - “Broken Glass” cake with fruit and cookies. This is the 100th recipe on my site, so I wanted to cook something interesting, special and please my dear readers. And I decided to make this beautiful, delicious and refreshing cake. It doesn't need to be baked, so it's quick and easy to prepare using readily available ingredients such as cookies, fruit and sour cream jelly. The cake recipe can be changed. For example, instead of cookies, use a biscuit, which you can prepare yourself or buy ready-made in the store. Add any fruit, both fresh and canned. Instead of one cake, make several small portions in bowls or glasses. They look very impressive on the holiday table.

• Cookies “Napoleon” – 200 g
• Sour cream (20%) – 500 g
• Sugar – 1 tbsp. (200 g)
• Gelatin – 2 tbsp. (20 g)
• Water – 150 ml
• Vanillin
• Fruits (orange, kiwi, banana, strawberry, currant)

How to make Broken Glass Cake with Fruits and Cookies

The “Broken Glass” cake can be prepared with either multi-colored jelly or any fruit you like. I decided to make it with fruit. It is much tastier and healthier, without any dyes and flavors that are contained in the finished jelly. For fruits I used kiwi, orange, banana, strawberry and black currant.
So, peel the kiwi and cut it into thin circles, and then into pieces of any shape. But, it should be remembered that kiwi reduces the gelling properties of gelatin, so you don’t need to add a lot of them to such a cake.

We peel the oranges and also cut them into circles, and then into small triangles.

Cut the strawberries in half, and larger ones into 4 parts. It's winter, so I used frozen strawberries and blackcurrants, which I thawed slightly. And in the summer, when there is an abundance of fresh berries, such a cake will be even tastier and more aromatic.

Lastly, cut the banana into slices.

Let's prepare sour cream jelly. In general, this cake can be made not only with sour cream, but also with yogurt or milk; in any case, it will turn out delicious.
So, combine sour cream with sugar and vanilla, and beat with a whisk or mixer. To make the grains dissolve faster, it is better to take fine sugar or use powdered sugar. I used a coffee grinder, it crushed the sugar literally in a matter of seconds.

Dissolve gelatin (I use instant gelatin). Pour 2 tablespoons of gelatin with hot water (70-80 degrees) and stir until completely dissolved. Cool slightly.
If you have a different gelatin, prepare it according to the instructions on the package.

Add the warm gelatin into the sour cream in a thin stream, stirring quickly all the time. As soon as the sour cream jelly is ready, we immediately begin to assemble the cake so that the jelly does not harden.

Line a deep bowl with cling film so that its edges hang down slightly. This is necessary so that you can easily get the finished cake later. You can use any other mold, a silicone muffin mold works well. As a rule, they have a beautiful raised pattern, and your cake will take the same shape.
Let's start assembling the cake. First, place some of the fruit on the bottom of the bowl.

Break the cookies into small pieces and place them in a thin layer on the fruit. I used Napoleon biscuits; you can take a sweet cracker or make a Broken Glass cake with sponge cake, which is cut into small cubes. You can prepare it yourself according to any recipe or buy it ready-made in the store.

Then, again lay out a layer of berries and so on until the form is filled. The last layer is cookies. In total I got 3 layers of fruit and cookies. Cover the bowl with cling film and place in the refrigerator for 3-4 hours until completely set. You can leave it overnight, then the cookies will be better soaked in sour cream.

Take the cake out of the refrigerator, place a plate on top and carefully turn it over. All that remains is to remove the bowl and remove the cling film from the cake. If desired, you can decorate the cake with fruit.
Cake “Broken Glass” with fruits and cookies is ready! It turned out very tasty, tender and holds its shape well. We cut it into portions and the whole family enjoys this wonderful dessert.

And you will probably love no-bake strawberry cake. It is perfect for the hot season and will delight you not only with its taste, but also with its beautiful appearance.

Enjoy your tea party everyone!

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