Cake with sour cream jelly cream. Jelly cake with sponge cake: joy every day

A tasty and light jelly cake with sour cream and sponge cake is suitable for both a celebration and a warm home tea party. 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 baking 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 in another container whip the cream (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!!!

Summer cake with berries and sour cream and jelly cream is incredibly delicious. Thanks to its lightness and low calorie content, it won the hearts of not only men, but also women! The cooking process is not entirely simple; it requires care and strict adherence to the recipe. But the result will exceed all expectations!

To prepare the dough you will need:

200 gr. margarine
200 gr. Sahara
1 packet of vanillin
4 eggs
400 gr. flour
100 gr. starch
1 packet of baking powder
150 ml milk

To prepare sour cream-jelly cream you will need:

20 gr. gelatin
800 gr. sour cream
0.5 cups powdered sugar
berries, fruits to taste and season

Recipe for making a cake with berries with sour cream and jelly cream

Preparing the cake begins with baking the sponge cake. To do this, beat margarine with sugar and vanilla. Next, add the eggs one at a time using a mixer. Sift flour with starch and add tablespoons to the mixture of margarine and sugar alternately with milk. That is, added a spoonful of flour and beat. Then they poured in 30 grams of milk, beat it and so on until the flour and milk are gone.

Properly prepared biscuit dough should fall off the spoon, not flow, but fall off in pieces.

Preheat the oven to 200 degrees, line a baking sheet with parchment paper. Place the dough and bake for about 15-20 minutes. Break the finished and cooled biscuit into small pieces.

After the biscuit is prepared, we deal with the berries. If it’s summer, then fresh berries and fruits are perfect for the cake: raspberries, strawberries, peaches, apricots, plums, blueberries and others to taste or whatever you want. In winter, you can use frozen berries and fruits such as banana, kiwi, and citrus fruits. The main thing is that there is a combination of sweetness and sourness!

Preparing cream for cake with berries and sour cream-jelly cream

The cream is prepared last, as the gelatin hardens quickly.

To prepare the cream, pour gelatin into half a glass of cold boiled water. Leave for 20 minutes. Beat sour cream with powdered sugar.

Place the infused gelatin on low heat and heat until the granules are completely dissolved. Remove from heat. In a thin stream, without ceasing to stir, pour gelatin into the sour cream mixture. Leave to cool.

To form the cake, you will need any deep mold; the bottom and walls should be lined with cling film so that the edges of the film hang down.
First we lay out a small part of the berries and fruits, you can lay them out somehow beautifully, since in the future this will be the top part of the cake. Next we put the pieces of biscuit and fill it with some of the cream.

Thus, you should fill out the form, alternating layers. Cover the cake with the hanging parts of the film. Place in the refrigerator for 4 hours. Before serving, open the film and turn the cake onto a plate.

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. We 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.

Typically, sour cream jelly cake is popular on hot summer days. It's not too sweet and the fresh fruit added to the recipe is refreshing. Moreover, sour cream jelly cake with fruit is stored exclusively in the refrigerator, and this is very important in the heat. Don't let this particular set of fruits scare you. For this dessert, you can choose any fruits and berries that are welcome in your family. For example, it can be used in winter. And fresh strawberries and raspberries will go perfectly with sour cream jelly in the summer. Blackberries, cherries, peach, apricot, etc. will look just as beautiful in such a jelly cake.

Ingredients for sour cream jelly cake:

Sponge cake - 1 pc. (recipe for 4 eggs);
Sour cream - 500 ml;
Vanilla sugar - 1 pack. (10 g);
Granulated sugar - 100 g;
Gelatin - 2 packs. (15g each);
Drinking water - 200 ml;
Kiwi - 2 ripe fruits;
Banana - 1 ripe fruit;
Orange - 1 pc.

How to make sour cream jelly cake with fruit:

1. The first thing you should do is choose a spacious bowl with a lid to give the cake its shape.
Now let's start preparing sour cream jelly for dessert. Carefully review the instructions for using the gelatin you choose for the recipe. There is gelatin, which dissolves immediately in hot water (at least 90 degrees), and there is gelatin, which must first be soaked in cold water, then dissolved in hot water. In the second case, you can pour cold water over the gelatin, leave for 30 - 50 minutes, then heat it in a water bath like chocolate, stirring constantly until completely dissolved.
Advice: It is very important that the sour cream jelly is homogeneous and tender - all products for its preparation must be at room temperature.

2. Beat sour cream with sugar and vanilla sugar with a mixer.
Advice: If you want the sour cream to be whipped as best as possible and the cake to be airy, choose a product with less fat content for cooking.

3. Pour the prepared and completely dissolved gelatin into the sour cream slowly and mix. You can continue to use the blender. But do not forget about the temperature ratio; sour cream and gelatin must be at the same temperature during mixing. This means that you will have to cool the gelatin to room temperature. By the way, sour cream jelly is also suitable for cooking with juice.

4. Lay out the peeled and sliced fruits in layers in a checkerboard pattern.

5. We have already described how to cook one that does not fall. It's worth trying to cook it. You will love this recipe the first time you try it. To prevent the sponge cake from creating gaps in the jelly cake made from sour cream and fruit, it must be broken into pieces and dipped in the prepared sour cream jelly on all sides. Place a sponge cake on top of the fruit and pour sour cream jelly over it. So we continue alternating layers of fruit, biscuit, jelly.

Advice: As a rule, kiwi is very juicy, but incredibly tasty in a cake. To prevent it from giving excess juice, place it on the biscuit all the time. This way it will release the juice, but at the same time soften the sponge cake itself.

The finished cake made from sour cream jelly, fruit and sponge cake must be placed in the refrigerator until completely hardened. Then invert the cake before serving on a beautiful platter. Remember, if the jelly is good and the cake does not want to come out of the mold, dip the bowl in hot water for 30 seconds, then try again.