Jelly cake, with sour cream, on a biscuit base - beautiful and tasty. Jelly cake with sour cream and sponge cake Fruit cake sponge cake recipe with sour cream

We present you a recipe with a photo: Jelly cake with sour cream and sponge cake. The dessert will be a great refreshing touch on hot summer days. It's not easy, in the summer it will become your pride thanks to the coolness and cheerfulness that goes hand in hand with it.

Preparation time: 20 minutes.
Baking time: 40 minutes.
Cake assembly time: 10 minutes.
Cake cooling time: 4-5 hours.
Yield: 6 servings.

Ingredients

For the crust:
chicken eggs 5 pcs.
sugar 150 g
pinch of salt
flour 80 g
corn starch 70 g
orange zest 1 tsp.

For the creamy layer:
homemade cream or sour cream 250 g
condensed milk 150 g
instant gelatin 2 tbsp. l.

For the red layer:
red currants 1.5-2 cups
water 100 ml
sugar to taste
instant gelatin 2 tsp.

Photo recipe for jelly cake with sour cream step by step

Necessary products.

For the sponge cake you will need chicken eggs. Beat the eggs into a deep container and add sugar.

Using a mixer, beat the eggs into a fluffy, light-colored mass.

To add flavor to the biscuit, add grated zest or vanilla sugar to the egg mixture. Strain the wheat flour and cornstarch and add to the dough, folding gently with a silicone spatula.

Preheat the oven to 190 degrees. Pour the dough into a springform pan and place in the oven. Bake the cake for 10 minutes, and then reduce the temperature to 180-170 degrees and cook for 20-30 minutes. Check the readiness of the biscuit with a wooden stick.

For the red layer, you need to wash the currants and separate the red currant berries from the branches. Add water to the berries and add sugar.

Boil the berries over low heat for 5-10 minutes and strain the entire mass through a sieve. Add the soaked gelatin to the hot currant liquid and stir.

For the creamy layer, beat condensed milk and homemade cream or sour cream in a bowl with a mixer.

Heat the soaked gelatin in a water bath and add it to the cold cream. Mix the cream well with a spatula.

Cool the finished sponge cake upside down on a wire rack.

Remove the ring from the cake and remove the parchment or foil from the bottom of the pan. After you remove the ring, the cake will narrow slightly, this is just necessary for the further preparation of our jelly cake with sponge cake.

Place the split ring back on and pour the buttercream onto the top of the cake layer. Place the cake pan in the freezer for 15-20 minutes.

Pour currant liquid onto the frozen layer and sprinkle with fresh berries for decoration. Then put the jelly cake in the refrigerator for 4-5 hours until completely hardened. To be sure that our

A tasty and light jelly cake with sour cream and sponge cake is suitable for both a celebration and a warm tea party at home. Preparing a cake will not take you much time and effort; if guests are already arriving, you can use store-bought sponge cakes. The recipe uses agar-agar, but you can also use regular gelatin.

Ingredients:

Biscuit:

Flour – 140 g;
Sugar. sand – 160 g;
Egg – 4-5 pcs. (depending on size);
Food soda – 0.5 tsp. slaked lemon juice;
Drain. oil for lubricating the mold;
Flour for dust.

Sour cream jelly “Ice cream”:

Cream 25-33% - 200 g. homemade;
Homemade sour cream 40% - 150 g;
Vanilla bean or bagged – 5 g;
Sugar. sand – 250 g;
Milk - 150 ml;
Agar – Agar – 5 g.

Cooking method:

You can preheat the oven to 190-200 C.
Beat the eggs with sugar (the eggs should be at room temperature), it is better if it is in an enamel or aluminum container, the eggs beat much better. You need to beat the egg mass with a mixer starting from the minimum, gradually increasing it to the limit (about 10 minutes). The higher the foam, the better the sponge cake. The volume of the whipped mixture should increase 2-3 times.
Quench the soda with lemon juice (this will give the biscuit a slight lemony note) and add to the bowl with the egg cream.
Sift the flour in small portions and gently knead the dough, from bottom to top, until you achieve a homogeneous consistency.
Grease the inside of a mold with a diameter of 20 cm with butter, then dust it with flour so that the cake does not stick.
Fill the pan evenly 3/4 full with dough. Bake for 40 minutes. at a given temperature.
Remove the finished biscuit. Cool on a wire rack for 20 to 30 minutes to prevent the bottom from becoming soggy from the heat emanating from it. Divide the cooled biscuit into 2 parts. Set aside.
Beat sour cream (it is better to use homemade sour cream) with sugar until creamy. Try not to interrupt, otherwise the mass will separate.
Dissolve the vanilla in the first half of the milk, and whip the cream in another container (it is also better to use homemade cream), pour one by one into the cream obtained from sour cream. Mix.
Bring the second part of the milk to a boil and dissolve the agar-agar there; you need to cool the mixture a little to avoid brewing the cream. Gradually add quickly and continuously stirring.
Place the first part of the sponge cake in the mold, carefully spread the cream on the surface of the sponge cake and place the second cake layer on top.
It is necessary to place the filled container in the refrigerator until the jelly hardens.
Afterwards, remove the cake to a large dish, and then you can cover the cake with melted chocolate, and also decorate with whipped cream, berries, fruits and nuts.

Enjoy your tea!!!

Good day everyone and have a great mood! After all, it is the mood that often pushes us to certain feats. So I suddenly got hit at 11 pm and had an inexplicable desire to make a jelly cake with fruit. This idea was prompted by the remains of sour cream and a peach with several strawberries. I clearly imagined a bright dessert with a delicate texture and pieces of fruit.

How to make a jelly dessert without hassle in 40 minutes

There is not much time for cooking, because... I want to sleep, so I prepared the recipe according to an accelerated program - without baking. The preparation did not cause any difficulties; I mixed everything and left it to harden. By morning I was already ready.

I needed:

Sour cream - 450 gr.
Water - ½ cup.
Gelatin - 15 gr.
Vanilla sugar - 1 sachet.
Sugar - ¾ cup.
Strawberries - 350 gr.
Peach - 1 pc.

I diluted the gelatin in cold water and left it to swell for 20 minutes.

During this time, I whipped sour cream with sugar and vanilla sugar.

Melt the swollen gelatin over low heat. You should get a homogeneous liquid mass, but do not bring it to a boil.

Carefully poured it into the sour cream mixture, stirring thoroughly so that the dairy product did not cook.

I cut strawberries and peaches into small pieces, maybe like in my photo, or differently.

Added fruits and berries to sour cream mousse. I mixed everything carefully. Next, the mass should be poured into a suitable form, but I decided to leave everything in a glass bowl.

Like any jelly product, our cake must harden. Therefore, I safely leave it in the refrigerator overnight. But in general, 4 hours will be enough to cool down.

We decorate the unusual sour cream sweetness to taste - with green mint or pieces of fresh fruit.

Look how beautiful the cross-section of the cake is. Bright fruit pieces look very advantageous in white frozen jelly. At work the dessert was gone in 5 minutes. If you want a more satisfying cake, then my sour cream and jelly mixture can be poured onto the sponge cake in a springform pan before cooling. Then it will turn out to be truly festive.

Another hearty and simple option is to mix poppy or sesame crackers into the sour cream mixture along with the fruit. And in winter, the berries can be replaced with pieces of multi-colored jelly. In general, there are a lot of dessert options - choose any one.

Bon appetit!

When I think of dessert for Valentine's Day, I always think of strawberries. After all, its properties as an aphrodisiac are widely known. For this day, I decided to prepare a Valentine's card in the form of a sponge cake with sour cream and strawberry jelly. The big advantage of this dessert is that it is not cloyingly sweet, but very tender, and also, due to the absence of chocolate, not too high in calories.
In addition, such a valentine can be a real surprise if it is beautifully packaged in a holiday box)
I decided to make swans as decoration, as they are a symbol of love and fidelity. True, I spent a long time looking for what to make them from, tried several options, and finally settled on meringue, so I didn’t take a photo of the preparation of the decoration (I was too carried away by the process). I think it will be clear that way)
So, the necessary ingredients:

While we cook, the Victoria will defrost, just leave it at room temperature. First of all, soak 10 g of gelatin in milk for an hour:

Then we start preparing the biscuit dough. Prepare the mold in advance, line it with baking paper, and turn on the oven to warm up to 190-200 degrees.
Separate the whites from the yolks. Add 3 tbsp to the yolks. l. sugar and vanilla sugar:

Beat the whites until foamy, add 2 tbsp. l. Sahara:

And continue to beat into a strong foam. I made the meringue for decoration separately, but in general you can set aside a little protein from this mass, immediately giving it the desired shape using a pastry syringe (I’ll tell you in detail about preparing the meringue at the end).

We also beat the yolks into a light foam:

Add 1/3 of the whipped whites to the yolks and gradually add the flour, mix everything:

At the end, add the rest of the proteins, mix everything carefully, and pour the dough into the prepared form:

Place the dough in the preheated oven for 20-30 minutes, wait until the dough acquires a beautiful color:

During this time, prepare the sour cream. Beat sour cream with 4 tbsp. l. sugar and vanilla sugar until the mass almost doubles:

Place the gelatin soaked in milk on the fire, heat until the gelatin is completely dissolved, the main thing is not to boil. Then, let the gelatin cool slightly:

Strain the warm dissolved gelatin, pour into the whipped sour cream in a thin stream, let the cream thicken a little:

Next, check the readiness of the dough with a match. After this, take it out of the oven, let it cool a little, separate it from the baking paper, and cut it into a heart shape with a knife:

Then we repeat the shape with foil, making sides for the cream and jelly. Pour sour cream over our biscuit and refrigerate until completely hardened:

Then we start making strawberry jelly. Pour 10 g of gelatin with water (16 tbsp) (I didn’t weigh it in grams, I prepared it the same way, slightly increasing the norm, so the measurements are in tbsp), and leave for 1 hour.

After about an hour, grind the defrosted Victoria in a blender into a puree. I read that the aphrodisiac properties are contained in the grains, so I decided to leave them, besides, they do not interfere and are not noticeable in the finished cake:

Add 8 tbsp to water with swollen gelatin. l. sugar, heat until the gelatin dissolves, skim off the resulting foam. Then filter and mix with Victoria puree:

Cool our jelly until it becomes a little viscous. After that, pour our cake. Be sure to make sure that the sour cream has frozen well before doing this. And we also send it to the cold to harden. My cake stood on the balcony all night, and in the morning it was ready and set well.

Now you can start preparing the meringue for decoration. To prepare you need 1 protein, 50 g of sugar, a little vanilla sugar. Separate the white from the yolk. Beat the egg white into a strong foam, add 1/3 of the sugar, beat for a few more minutes, the foam should be very strong, hold its shape, and not spill out when the bowl is tilted. Then, stirring gently, add the remaining sugar and vanilla sugar. Or, if at the very beginning, Then, using a syringe, we give it the desired shape. I laid it out on baking paper. I made the swans’ necks separately (it’s better to make several spare ones, as they are very fragile) and bodies. Immediately send to bake in the oven on low heat 100-110 degrees. I dried it for about an hour. We are waiting for the meringue to dry and acquire a light yellow tint. After this, you can turn off the oven and leave until the oven cools down.
Carefully separate the cooled meringue from the baking paper. We make a hole in the future body with a knife and insert the necks into them. The swans are ready!
After the cake has frozen, remove the foil, also remove the excess with a knife, give it the correct shape if necessary, then decorate the meringue. That's it, the cake is ready!

I wish you bon appetit! Enjoy the most delicate strawberry dessert and have a pleasant evening!)

Cooking time: PT05H00M 5 h.

Recipes for making cakes at home with photos

1 hour 35 minutes

200 kcal

5/5 (2)

There is probably no cake more tender than sponge cake. Many people are afraid to take it on because they have heard that it doesn’t rise well or even falls. In fact, the main thing is to follow the recipe and recommendations exactly. An excellent combination with sponge cakes is sour cream, which soaks them well. I want to tell you how to make cakes and cream correctly.

Sponge cake with sour cream and fruit

Two bowls

List of ingredients

For the sponge cake:

For cream:

You will also need:

Baking sponge cake

Proper preparation of a sponge cake begins with separating the whites and yolks into different bowls. Moreover, the eggs should be cold.
Pour half the sugar and vanilla into the bowl with the yolks. Take a mixer and beat until the contents turn white and increase in volume.
Sift the flour together with baking powder. This way we will get rid of possible lumps and saturate the mixture with oxygen.
In three or four additions, add the dry mixture to the yolks. To do this, replace the mixer with a silicone spatula and mix everything smoothly.
Add a pinch of salt and lemon juice to the whites. Beat until there are five times more.
Pour the remaining sugar into the foam of the whites and continue beating. Egg whites are considered perfectly whipped if they do not slide down the sides of the bowl when turned over.
Again, take a silicone spatula and gradually fold the whites into the yolk mixture, one or two tablespoons at a time.
As soon as the mass has become homogeneous, stop stirring so as not to tighten the dough.
Line a springform pan (24 cm) with parchment. There is no need to lubricate it, otherwise the biscuit will simply fall along the slippery walls coated with oil. The silicone mold does not need to be covered.
Distribute the dough evenly over the pan. If you hit the mold on the table several times, excess air will come out and the sponge cake will be smoother. This applies to the metal form. The silicone one can be rotated several times in different directions.
Place the mold in a preheated oven at 180° for 25-35 minutes. During this time, do not open the oven door. The biscuit does not like changes in air and this causes it to fall.
Pierce the cake with a wooden stick. If it comes out dry and without lumps of dough, then it is ready. Turn off the oven and leave the pan in it for another quarter of an hour.
Place the biscuit on a wire rack in a secluded place to cool for several hours. I try to bake the crust the night before, and frost and decorate it in the morning.

You can bake e.g. using this recipe.

Making sour cream

Assembling and decorating the cake

Mix the fruits with sugar and place them on a sieve. You must first remove the pits from the cherries. Place a sieve on a small container into which the juice will drain.
Cut the biscuit into two layers. Soak them in the resulting juice or sugar syrup.
Separate the larger half of the cream and mix it with the fruit or simply place them on top of the cream.
Spread the fruit cream on one cake layer and cover with the other.
Cover the entire cake with the remaining cream and leave it to soak for two to three hours at room temperature. Then we put it in the refrigerator for another two to three hours.
After that, we start decorating. Grate the chocolate bar on a coarse grater and sprinkle on the sides of the cake. Decorate the top with fruits.
We brew delicious tea or aromatic coffee and serve our sponge cake with sour cream.

You can do it in different ways, and the recipes on our site will also help you with this.

Video recipe for sponge cake with sour cream and fruit

Do you still doubt that you will make a delicious and beautiful sponge cake? Then be sure to watch the video, which explains the entire process in detail.

Sponge cake with sour cream

Cooking time: 95 minutes.
Quantity: 10-12 servings.
Kitchen utensils and appliances: silicone spatula, baking dish, mixer, sieve.

List of ingredients

For the sponge cake:

240 g sugar;
3 eggs;
1 tsp. soda;

200 g of any sour cream;
50 g butter;
270 g flour.

For cream:

400-500 g sour cream, at least 20%;
160-170 g sugar;
thickener for cream or sour cream.

Baking sponge cake

Place a piece of soft butter in a mixer bowl or other container.
Add sugar and beat until white.
Without turning off the mixer, add one egg at a time. Beat everything until smooth.
Add sour cream to the mixture and beat again.
Mix flour with soda and sift. Pour the dry mixture into the egg mixture and beat a little more until it becomes a homogeneous, semi-thick dough.
We cover the pan with parchment, but do not grease it so that the biscuit does not slide down the walls.
Place in the oven preheated to 180° and wait 35-40 minutes. We pierce the cake with a wooden stick: if it is dry and clean, then the sponge cake is ready.
Place the finished crust on a wire rack and cool completely.

Making sour cream

Assembling and decorating the cake

On our website you will find one that is easy and simple to prepare.

Chocolate sponge cake with sour cream

Kitchen appliances and supplies: silicone spatula, baking dish, mixer, sieve.
Quantity: 10-12 servings.
Cooking time: 95 minutes.

List of ingredients

For the sponge cake:

2 eggs;
180 g sugar;
3 tbsp. without a slide of cocoa powder;
2 tbsp vegetable oil;
2 tbsp. flour;
300 ml kefir;
1 tsp soda

For cream:

180 g sugar;
400 g sour cream;
1-2 tsp. lemon juice;
.200 g butter.

We will need:

a glass of nuts.

Baking sponge cake

Break the eggs into a bowl and beat just those first. To speed up the beating, add a pinch of salt.
With the mixer running, add sugar.
Beat until the sugar crystals dissolve and form a thick foam. This may take 8-10 minutes.
Add oil and kefir. Beat again a little.
Mix cocoa, soda and flour. We gradually introduce the dry mixture into the egg-kefir mass.
Beat until smooth. The result is a thick biscuit dough.
Preheat the oven to 200°.
Cover the pan with parchment paper.