Jelly be sad. Broken glass jelly cake, recipe with photo
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Greetings, dear reader of my page! Broken glass jelly cake is an easy-to-prepare, amazingly delicious jelly cake on sour cream with gelatin. It is very easy to cook it - absolutely anyone can do it, because the ingredients for it are bought almost ready. It remains just to mix, cut, and send to the refrigerator.
I really like these simple recipes, one of which, however, you only need to bake the cakes, but those are from ready-made puff pastry, which is sold in any store.
Looks cake Broken glass simply gorgeous, both in the cut and in general. The guests are just crazy! See for yourself:
And in the context of the cake - in general, beauty, like a real mosaic of broken glass:
The tender pulp of this no-bake cake is due to its simple ingredients:
- Jelly of different colors - you choose the colors yourself.
- Gelatin - one 10-gram sachet is enough.
- Jelly powder - you can take it if there are not enough flowers, and dilute it. After - send it to the refrigerator and it will turn into jelly. We took orange powder.
- Sugar - half a glass or 100 grams.
- Sour cream - 500 grams.
- Vanilla sugar 8 gram sachet.
For a sample - see photos:
That's all it takes for this delicious cake. We prepared orange yellow gelatin ourselves, in the photo - a sample bag.
This is a green apple jelly.
This cherry jelly is bright red in color.
This is the orange jelly that gives yellow fragments of "glass". It is easy to dilute - just like in the instructions on the back of the bag, and in the refrigerator until the desired jelly-like state.
We use gelatin and vanilla sugar like this. But any other is possible - it doesn't matter. There is sour cream and sugar.
First you need to start preparing the gelatin. To do this, you need to dilute it with a glass of water at room temperature.
And put it aside so that it absorbs water. Water can be either boiled or raw. Then we'll do the sour cream.
In a separate bowl, add 500 grams of sour cream, mix with half a glass of sugar and a bag of vanillin. All this is desirable to mix with a mixer, so that everything mixes well.
The next step is to boil the gelatin. It boils quickly. The goal is for it to become transparent, like amber.
As you can see in the photo, it absorbed water and swelled. Now, constantly stirring over low heat, bring it to a transparent state, without lumps.
This is a ready-made, transparent gelatin for adding to sour cream, but it must first be cooled to room temperature, in any way possible. For example - place in a larger bowl with cold water. In the meantime, it's all cooling down, prepare the broken glass:
We take out the jelly from the cups, and cut into any random shapes so that they form a pattern that creates the illusion of broken glass.
Cut like this. We also cut all the jelly, which is different figures.
We collect all the pieces in one dish, regardless of color.
The field of how the jelly was cut, we need to finally prepare the cream. To do this, while mixing with a mixer, add the cooled gelatin in small portions. It is gradually and in small portions and at a low mixer speed - until a homogeneous mass.
This is our cake mold. The shape can be absolutely any - choose to taste - even square, even rectangular, whatever. The only caveat is that it should be smooth from the inside so that the cake separates without difficulty and damage, otherwise its appearance will be spoiled, which we would not want.
If there is no smooth shape, you can use any, but after covering it with food cellophane film so that the edges hang down. This will be very convenient when removing the cake from the mold.
We put pieces of jelly into the mold, and pour sour cream with gelatin.
All this is gently mixed, then sent to the refrigerator for the night, or for 4-5 hours. This is enough time for the cake to take shape.
The best part remains:
Having covered the form with the cake with a dish of a suitable size, turn it over and carefully remove the form. The cake is ready - you can immediately serve it to the table.
Below is a video recipe for making this amazingly delicious cake, if you have any questions, or have something useful to add - feel free to write in the comments below, we will be happy to participate in the discussion. And the star scale is your best rating for this recipe.
Sincerely, .
Jelly cake "Broken glass" looks bright and presentable, it turns out very delicate and pleasant to the taste. For the filling, in addition to the peaches and colored jelly used in the recipe, you can use pieces of marmalade, any berries and fruits (except for fresh pineapple and kiwi, as these fruits contain a special enzyme that is “not friendly” with gelatin).
Preparing this cute, colorful dessert is quite simple. By the way, if you don’t want to turn on the oven and bake a biscuit, you can use the simplest shortbread cookies for the base of the cake, breaking it into pieces, you can also use the popular one, which must first be soaked with any syrup (for example, left over from canned peaches).
Ingredients: 
For the biscuit:
- eggs - 2 pcs.;
- flour - 50 g;
- butter - 10 g;
- sugar - 75 g.
For sour cream jelly:
- sour cream - 500 g;
- gelatin powder - 10 g;
- sugar - 100 g;
- vanilla sugar - 10 g.
For filling:
- canned peaches - 1 standard jar;
- jelly of different colors - 2 sachets.
Cake "Broken glass" recipe with photo step by step
How to make Broken glass jelly cake with biscuit
- First of all, prepare two types of jelly, following the instructions on the package. Pour into two different forms and remove for several hours in the refrigerator (until solidification). It is advisable to choose two rich and contrasting jellies for dessert, then the Broken Glass cake will turn out to be the most vivid and spectacular.
- In the meantime, prepare the biscuit. Eggs, without dividing into proteins / yolks, combine with sugar. Beat with a mixer for 5-7 minutes (until a lush thick mass is obtained).
- In several steps, we introduce the sifted flour into the egg mixture, each time mixing it with a spoon or a culinary spatula. We strive to obtain a homogeneous and smooth biscuit dough without flour lumps.
- Melt butter until liquid. Once cooled, pour into the batter along the sides of the bowl. Gently mix the mass.
- We cover the bottom of a round shape with a diameter of 22 cm with parchment (the walls can not be lubricated). Spread and evenly distribute the biscuit dough.
- Bake at 180 degrees for about 20 minutes. We check the readiness with a skewer or a toothpick, piercing the biscuit in the center. If no sticky dough remains on the stick, the cake is ready!
- Cool the sponge cake, and then cut it so that its diameter is slightly smaller than the size of the bowl in which the jelly cake will be formed. We soak the cake with syrup from canned peaches (about 4-5 tablespoons).
How to make sour cream jelly for the Broken Glass cake
- Now we are preparing sour cream jelly cream. Dissolve gelatin in 100 ml of water, let it swell. This usually takes about 10 minutes, but it's best to follow the directions on the package. We dissolve the swollen gelatinous mass in a “water bath”, cool.
- Immediately put the entire portion of sour cream into a large salad bowl, in which our jelly cake will solidify, add vanilla and simple sugar. Beat the sour cream until the sugar grains are completely dissolved. Next, pour in the gelatin in a thin stream, continuing to work with the mixer.
- Immerse the containers with frozen colored jellies for 25-30 seconds in a bowl of hot water, and then turn them over onto plates. Cut each jelly with a knife into large pieces.
- We extract the peaches from the syrup and also cut them quite large.
- Pieces of jelly are separated one by one from the total mass and loaded into sour cream. Next add the peaches. Gently mix the mass with a spoon to evenly distribute the additives. Put the cake on top, pressing it into the cream. We send the dessert to the refrigerator for 4-5 hours or overnight - the sour cream jelly should completely harden.
- We lower the bowl with the finished cake into a bowl of hot water for 30 seconds or simply blow it outside with a hairdryer. Then we cover the container with the jelly mass with a large plate, turn it over. Remove the bowl, cut the dessert into portions and serve.
In the context of the jelly cake "Broken glass" looks very nice and cheerful! Enjoy your meal!
Hello everyone who visits the blog
I haven’t given recipes for cakes for a long time)) And I just have one suitable for warm weather, when oily, heavier cakes don’t go very well, it’s called “Broken Glass”.
I usually cook it in the summer, it is very light, well, it turns out very tasty.
The cake is very famous, although maybe you have not met this recipe yet, or met, but you have not tried to cook it yet, then now is the time.
I will give a “basis cake”, a broken glass cake recipe with a photo step by step with a biscuit, sour cream and jelly, because I know that sometimes they replace the biscuit with cookies (as an option, you can buy a ready-made biscuit), sometimes fruits are added to the cake, I myself don’t I tried it, so I can’t say how much tastier it will be with fruit.
E the only thing is, if you add fruits, then you should not add pineapples, kiwi, mango and papaya because they contain an enzyme due to which gelatin may not harden, although this is theoretical, as they say in cookbooks, and theory does not always coincide with practice))
Well, are we ready? 🙂
"Broken glass" cake, recipe with photo
We will need:
For the biscuit:
For cream:
I’ll pay attention, this is the basic recipe according to which I originally cooked, but for my taste, sour cream for the cake is not enough. Therefore, I increase its amount by one and a half times. That is, for the cream: 3 cups of sour cream, 0.75 cups of sugar and approximately 25 grams of gelatin. You, of course, choose the option for yourself.
Short cooking recipe
Prepare colored jelly from bags according to instructions. Leave in the refrigerator until cold. Cut frozen jelly into squares.
Biscuit:
Beat eggs, sugar, flour. Bake a biscuit, cool. Cut into small squares.
Cream:
Soak gelatin (ordinary) in water, let stand for 10 minutes, dissolve on the stove or in the microwave.
Beat sour cream with sugar. While stirring, add vanillin, cooled gelatin.
Assembly:
Line deep dishes with cellophane or confectionery film. Spread, alternating pieces of jelly and biscuit, periodically pouring cream. Close, put in the refrigerator. Invert onto a platter before serving.
Cake "Broken glass", a recipe with a photo step by step at home
And, as usual, step-by-step photos, and I myself love recipes of this kind, and I hope it’s more convenient for you to cook this way.
First of all, prepare the jelly from the bags. Jelly, for beauty, it is better to take different colors.
Usually I take 4 packages, provided that it is Belarusian or similar jelly (similar - Russian and Ukrainian, I bought Polish, and so it turns out almost twice as much from one same pack).
Prepare the jelly according to the instructions on the package.
An important nuance: take less than 50 grams of water so that the jelly is more solid in consistency than usual.
We prepared each color separately, poured it into different forms and put it in the refrigerator to harden.
At this time we are preparing a biscuit. Beat eggs with a glass of sugar until fluffy, add flour, for reliability, you can add a teaspoon of baking powder.
Pour into a mold and put in the oven to bake until golden brown.
Here he is ready. The biscuit will be thinner than in this photo, because I made a double portion for two cakes.
For cream.
As I already wrote, for me this amount of cream seems not enough, so I suggest making it for one and a half servings.
That is, the proportions for the cream will be as follows: 3 cups of sour cream and 0.75 cups of sugar. The amount of gelatin, in theory, needs to be increased from 18 grams to 23 grams, but here “exactly exactly” will not be fundamental if we add it a little more or less, good gelatin will “keep” the cream in the right state.
Soak ordinary gelatin in cold water, after standing for 10 minutes, dissolve it on the stove in a water bath or in a microwave oven (it will melt in the microwave in about 40 seconds).
This time I tried to cook with instant gelatin (it is immediately poured with hot water and not brought to a boil), although last time it did not work out for me, but this time it worked out, probably the gelatin has become better 😉
While the gelatin is infused, beat the sour cream with sugar.
Now you need to mix the sugar-sour cream mass and gelatin. To do this, add a few tablespoons of sour cream to the gelatin, stir, and then pour it all into the remaining cream. Stir, adding a little vanilla.
Cut the cooled biscuit into small cubes.
Transfer the frozen jelly to a cutting board and also cut into cubes.
It is easy to take out, easy and beautifully cut.
We will form the future cake in a deep bowl, it turns out nice if it is domed. I use plastic bowls in which I knead the dough.
We line the form with cellophane or cling film. In the original recipe, cellophane needs to be lubricated with oil, I didn’t do this, the cake is easy to get and without lubrication. But in a form that is without a film, just lubricated with oil, it turned out worse.
We lay out the pieces of biscuit, alternating with pieces of jelly.
Periodically pour sour cream into the mass.
When everything is ready, we cover it with cellophane “tails” on top, if it is not enough, just tighten it with cellophane or cling film on top and put it in the refrigerator, best of all for the night.
When the cake has cooled turn it over onto a plate. Usually it turns over with the film, it is easy to remove it.
If suddenly you can’t get the cake, then before turning it over, place the dish with the cake in hot water for a few seconds, but I never needed this method.
Garnish to your liking, options are coconut flakes or chocolate.
I have coconut shavings this time.
Have a nice tea party 🙂 The cake looks very elegant and is great for a festive table.
In addition to it, for a home celebration, you can cook another cake on the table, but only liver, its step by step recipe.
And if you don’t feel like cooking too much) or there’s no time, then pay attention to the cutting options: meat, and fruit and vegetable.
Very bright and colorful cake, quite easy to prepare. Especially for those who love jelly.
If you are preparing a Broken Glass cake during the season of berries and fruits, then you can make jelly from natural berries and juice. If not, then you can use store-bought bags of jelly. It is advisable to choose jellies of different contrasting colors. You can also put pieces of canned fruit, such as peaches or pineapples, into the cake.
To prepare the broken glass cake with sour cream, prepare the necessary products according to the list.
Make the jelly following the directions on the package. Put it in the refrigerator for 2-3 hours.
Remove the frozen jelly from the molds by dipping the bowl in hot water for 3-4 seconds and inverting it onto a plate. Cut the jelly into cubes.
Pour gelatin into a glass of hot (≈60-70°C) water and stir well.
Whisk sour cream with sugar and vanilla.
While whisking, pour in the slightly cooled gelatin solution.
Any deep dish with even walls can serve as a form for the cake. Arrange the jelly cubes in the cake pan.
Fill with sour cream-gelatin mass.
Lay out the last layer of crackers - they will serve as the basis for the cake.
Place the cake in the refrigerator to set for 2-3 hours.
Remove the finished frozen cake from the mold in exactly the same way as you removed the jelly. Dip the mold for a few seconds in a container of hot water. Cover the cake with a plate and turn over. Broken glass cake is ready to serve.
Enjoy your meal!
Today I will be talking about jelly cake "Broken glass"! I am periodically accused of feeding people not the healthiest food. Yes, I’m like that - I buy store-bought mayonnaise, and give sweets to children, and I can even boil sausages when I’m too lazy to cook. This culinary blog is not about a healthy lifestyle, it's about how you can, without too much bother, cook varied, tasty and - I'm not afraid of this word - mostly healthy food for a rather big family every day. Breakfasts, lunches and dinners without much hassle - this is the main leitmotif of the site, so I am not at all touched by the thought that purchased jelly is terrible and fefefe. Nothing terrible will happen if once a month my children eat a set of flavors and colors in a sweet form. Just as nothing bad will happen if they eat it twice a month or every week. I think that I quite significantly dilute their diet with fresh vegetables, fruits, salads and cereals, soups and meatballs - so much so that you can not suffer from an extra portion of jelly cake. All in all. I already gave - version on sour cream. Recently, we have been preparing the same cake on yogurt - and it will turn out, in my opinion, more interesting and tastier: yogurt gives the case lightness, airiness. Sour cream is denser and more solid, it is felt as a leading note, but yogurt very delicately gives way to fruit jelly, remaining a necessary but secondary performer. In short, it's better to try - and both options, to feel the difference.
Life is too short, so start with dessert.
Barbara Streisand
Broken glass cake recipe in my performance it is built on store-bought jelly and store-bought yogurt, however, if these products are taboo for you, you can do it all yourself at home: mix home-made compotes with gelatin, put milk with sourdough in a warm place, get the right "clean "products without E-Necks, dyes, stabilizers and preservatives, and already collect them in a jelly cake. Everything is in your hands and the question is how free and accessible they are for such games.
Broken glass cake recipe on yogurt
Ingredients:
3 packs of jelly of different colors;
800 ml drinking yogurt;
30 g gelatin.
Instruction
- We boil water. Pour each jelly into a separate bowl - wide, not deep. Pour hot water - usually packs of jelly are designed for 400 ml of boiling water (at least, all our manufacturers do just that), I add 350 ml so that the jelly is a little more dense, and the cake keeps its shape better.
- We clean in a cold place for 5-6 hours. It’s more convenient for me to pour the jelly in the morning, and do the rest of the manipulations before going to bed, then the Broken Glass cake is just ready for breakfast. Sometimes the algorithm is just different - I pour jelly in the evening, collect the cake in the morning, and enjoy it the next evening.
- Pour the gelatin into a small saucepan, fill it with water so as to only moisten the dry mass, cover it with liquid (up to 100 ml). Leave until the gelatin swells - for 5-10 minutes.
- We warm the gelatin over minimal heat - dissolve until smooth, but in no case boil.
- Pour room temperature yogurt into a large bowl. We introduce gelatin in a thin stream, while quickly working with a mixer so that the gelatin is evenly distributed over the yogurt. The more even, the better.
- We cut the frozen jelly directly in bowls into cubes of arbitrary size and - often - of arbitrary shape.
- We shift into a bowl with yogurt - a spoon, not particularly caring about the safety of the cubes.
- We mix.
- We cover the bowl with cling film or a bag, put it in a cold place for at least 5 hours.
- By the time of serving, we collect a full sink of hot water. For 5-10 seconds, lower the bowl of cake into hot water, making sure that water does not get into the bowl.
- Cover the bowl with a large plate and invert the cake onto a plate.
- Cut into slices and serve.
- Enjoy your meal!
