Broken glass cake made from cottage cheese. Light summer cake “Broken glass”

The cake has several cooking options: with cookies or sponge cake, with sour cream or yogurt jelly, with or without fruit. This photo recipe will tell you about preparing the “Broken Glass” cake with sponge cake, fruit and sour cream. Below is one of the options for making sponge cake, but you can bake a sponge cake according to any other recipe that works well for you, or buy ready-made cake in the store.

Categories:
Preparation time: 1 hour
Cooking time: 40 minutes
Total time: 1 hour 40 minutes
Exit: 8 servings

Ingredients

4 eggs
1 cup sugar
1 cup flour
2-3 packets of fruit jelly
Fruits (1 orange, 2 kiwi)
600 ml sour cream (fat content 15%)
1 cup sugar
25 g gelatin

How to bake a Broken Glass Cake

Preparing sponge cake. Beat eggs and sugar with a mixer at high speed for 8-10 minutes. The whipped mass should lighten, increase in volume and become airy.

Add flour and mix gently with a spatula or spoon until smooth.

Pour the dough into the mold and bake at 180 degrees for 30-35 minutes.

Prepare fruit jelly as indicated on the packaging. It is advisable to reduce the amount of water slightly (by about 50 ml) so that the frozen jelly holds its shape well. Place in the cold to harden.

25 g gelatin pour 100 ml cold water and set aside until it swells.

Cool the biscuit, cut into two layers so that the top is thinner than the bottom. Cut the top cake into 2x2 cm squares.

Cut the frozen jelly into cubes or arbitrary pieces.

Peel the fruits and cut into cubes.

Beat sour cream with sugar (until sugar dissolves).

Heat the swollen gelatin in a water bath until completely dissolved. Cool. When adding gelatin to the cream, it should be slightly warm.

Pour gelatin into sour cream in a thin stream, stirring the cream. Add fruit, jelly, pieces of biscuit, continuing to constantly stir the cream.

Here you need to act quickly, since the sour cream will begin to thicken quickly after adding gelatin. It is important that the sour cream covers all pieces of the filling. Therefore, we recommend that you immediately put all the fruits and jelly into the cream, and add the biscuit in pieces in portions, watching the consistency. If the mixture has become too thick, it is better to leave some of the biscuit pieces unused.

Pour the mixture into the mold.

Jelly cake “Broken Glass” looks bright and presentable, it turns out very tender 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 fresh pineapple and kiwi, since these fruits contain a special enzyme that is “not friendly” with gelatin).

This cute, colorful dessert is quite easy to prepare. By the way, if you don’t want to turn on the oven and bake a sponge cake, you can use the simplest thing for the base of the cake shortbread, breaking it into pieces, you can also use the popular one, which must first be soaked in 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;
powdered gelatin - 10 g;
sugar - 100 g;
vanilla sugar - 10 g.

For the filling:

canned peaches- 1 standard jar;
jelly of different colors - 2 bags.

Cake “Broken Glass” recipe with photos step by step

How to make jelly cake “Broken Glass” with sponge cake

First of all, prepare two types of jelly, following the instructions on the package. Pour into two different forms and put it in the refrigerator for several hours (until it hardens). It is advisable to choose two rich and contrasting jellies for dessert, then the “Broken Glass” cake will turn out to be the brightest and most impressive.
In the meantime, prepare the sponge cake. Without separating the whites/yolks, combine the eggs with sugar. Beat with a mixer for 5-7 minutes (until a fluffy thick mass is obtained).
In several steps we enter into egg mixture sifted flour, mixing it in each time with a spoon or spatula. We achieve a homogeneous and smooth biscuit dough no flour lumps.
Melt the butter until liquid. Once cooled, pour along the sides of the bowl into the dough. Mix the mass carefully.
Bottom round shape with a diameter of 22 cm, cover with parchment (the walls do not need to be greased). Lay out and distribute evenly biscuit dough.
Bake at 180 degrees for about 20 minutes. We check readiness with a skewer or toothpick by piercing the biscuit in the center. If there is no sticky dough left 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 it will be formed. jelly cake. Soak the cake with syrup from canned peaches (about 4-5 tablespoons).
How to make sour cream jelly for the Broken Glass cake
Now prepare the sour cream jelly cream. Dissolve gelatin in 100 ml of water and allow it to swell. This usually takes about 10 minutes, but it's best to trust the instructions on the package. Dissolve the swollen gelatin mass in a “water bath” and cool.
Immediately put the entire portion of sour cream into a large salad bowl in which our jelly cake will harden, add vanilla and simple sugar. Beat the sour cream mixture until the sugar grains are completely dissolved. Next, pour in the gelatin in a thin stream, continuing to work with the mixer.
We immerse containers with frozen colored jellies for 25-30 seconds in a bowl with hot water and then turn it out onto plates. Using a knife, cut each jelly into large pieces.
We remove the peaches from the syrup and also cut them quite coarsely.
We separate the pieces of jelly one by one from the total mass and load them into sour cream. Next add the peaches. Gently mix the mixture with a spoon to distribute the additives evenly. Place the cake on top, pressing it into the cream. Place the dessert in the refrigerator for 4-5 hours or overnight - sour cream jelly should freeze completely.
Bowl with ready-made cake lower it into a bowl of hot water for 30 seconds or simply blow it on the outside with a hairdryer. Then cover the container with the jelly mass with a large plate and turn it over. Remove the bowl, cut the dessert into portions and serve.

In cross-section, the Broken Glass jelly cake looks very cute and cheerful! Bon appetit!

Tatiana T. →
My son and I really enjoyed it. Beat with an immersion blender. Thanks for the recipe.
Diana →
Good afternoon Thank you very much for your recipes, this cake is my favorite)) I’m ready to eat it all myself)) I just can’t understand why trouble happens from time to time when I introduce gelatin. Melt the chocolate and butter, then whip the cold cream, add the chocolate, lightly beat on low speed until combined. I introduce gelatin and at this moment the whole mass becomes grains. Like separation (((What am I doing wrong? I even measured the temperature. The chocolate + cream mass is 18-20 degrees, I cool the gelatin a little to 37-40 degrees, because it seems that it’s not worth introducing hot into a hungry one. I thought because of this This is how it curdles. This is the first thing that happens, and it also happens that the mass is good, but the gelatin partially curls into small balls and these grains are found in the mousse. Please tell me what I’m doing wrong? Thank you!
Anna Odessa →
Very tasty!!! I made it a week ago, and now I’m drinking coffee and missing the cake))))) I need to make it more often delicious cakes according to your recipes ;-)
Evgenia →
My mold is 25 cm, but not high, I, following the advice of the comment above, made the chocolate cake larger, soaked it in juice (although it was possible to do even more, I really won’t regret it). Due to the large chocolate cake I didn't have enough space for the last layer of jelly. Therefore, I advise you to take this point into account. Well, my family and I decided that next time we’ll diversify this recipe by adding berries and nuts between the cake layers. Overall it turned out delicious. Be sure to soak it, otherwise it will be dry. And you can also cut the cake into pieces and make the filling between us.
Tatiana T. →

The classic Broken Glass cake is usually made from colored gelatin. It is, of course, beautiful, but there is little useful in such a cake, so I slightly modified the generally accepted recipe: instead of colored gelatin I use canned fruit. The Broken Glass cake with fruit turns out even more beautiful and appetizing, and most importantly, it is without dyes. The cake is prepared without baking, very quickly and easily. Try it great dessert, especially in the summer heat.

Ingredients:

1 sponge cake
500 gr. canned fruit
500 gr. sour cream or cream cheese
1 cup sugar
25-30 gr. gelatin
colored glaze:
3-4 tbsp. jam
5 gr. gelatin

So, for the cake broken glass we need one thin sponge cake. You can buy it already ready-made cakes or bake a sponge cake yourself. To prevent the remaining cakes from drying out, wrap them in food-grade plastic and hide them in freezer. In this form they will be perfectly preserved until next time.
Let's take it springform, wrap the side part with food-grade plastic. Place a biscuit cake on the bottom of the mold. I used my own homemade one, the cut is clearly visible in the photo. If there is no sponge cake, then the bottom of the cake can be lined with regular cookies.

Place the canned fruit on a plate to drain the liquid. For fruit cake For broken glass, canned peaches, plums, pears, canned cherries or cherries are ideal. The set of fruits can be any, you can also use raisins, dried apricots, prunes. This time I used peaches, canned pineapple, canned cherries and for contrast I took fresh kiwi. I’ll say right away that fresh fruit It's best to use minimally as they release a lot of juice even after the gelatin has set.

We cut fruits into long slices, cherries into halves.

Distributing evenly, place the pieces of fruit on top of the sponge cake.

Now let's prepare the gelatin filling. Take half a liter of non-acidic sour cream. Beat sour cream with sugar in a blender. You can use sour cream instead cream cheese type "mascarpone", in this case add a little milk to make the cheese mass more liquid. Cheese mass Grind with a blender along with sugar.

Take gelatin. We carefully read what is written on the packaging. We act according to the instructions on the packaging. I used instant gelatin. Simply add a glass of water and then heat until completely dissolved, stirring. No need to boil.

Pour gelatin in a thin stream into sour cream or curd mass. Mix well with a spoon so that the gelatin is evenly distributed throughout the entire volume.

Pour the resulting mass into the mold, trying to distribute it evenly over the entire surface.

If some pieces of fruit have risen and stick out strongly, then place them with a spoon. It is desirable that the surface of the cake is more or less smooth. You can shake the mold a little so that the gelatin mass is better distributed.

Place the broken glass cake pan in the refrigerator for 4-6 hours, or overnight. The setting time depends on the quality of the gelatin.
When the cake has hardened, carefully remove the side of the mold and remove the plastic. It turns out to be such beauty.

In principle, the Broken Glass cake is ready, the surface can be left as is or greased thick jam, but it will turn out much more beautiful if you prepare jelly icing for Broken Glass, which will cover the entire cake with an even shiny layer.

Cake icing Broken glass

We take any jam or preserves. Grind thoroughly with a blender to obtain a homogeneous sweet mass. You can take peach or apricot jam, then the glaze will turn out to be a beautiful yellow-orange color. If there is strawberry jam, then we get a rich red glaze. It's even easier to use jelly, for example,

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Recipe ingredients: Broken Glass Cake with Crackers

1) 1/2 liter of thick sour cream
2) 1 cup granulated sugar
3) 2 packs of crackers
4) 1 sachet of gelatin
5) 3 packs of fruit jelly

How to make: Broken glass cake with cracker

Choose 3 types of jelly, preferably in a contrasting color, Kiwi, or green apple, cherry, or raspberry and lemon, or orange.
We cook the jelly, but use half as much water as indicated in the instructions on the package, so that the jelly turns out very tight.
Pour each jelly into a separate mold and place it in cool place for hardening.
Soak gelatin in a glass warm water and stir until the gelatin is completely dissolved.
Sour cream, preferably homemade, mix with sugar, you can beat it at low speed with a mixer. Pour gelatin into the finished mixture and mix everything well.
Crackers, for contrast you can take coffee and vanilla, pour into a bowl. Ready jelly we take it out of the molds, to do this we lower the form into hot water, then take out and turn over the mold, and cut into cubes, pour into the cracker, mix everything, carefully, without breaking the cracker and jelly cubes.
Pour the sour cream mixture over everything, mix carefully, pour into a cake mold, and leave overnight to completely harden.

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