Jelly cake, with sour cream, on a biscuit basis - beautiful and tasty. Recipe: Cake "Swan tenderness" - biscuit with sour cream and strawberry jelly Jelly cake with sour cream and biscuit

Sponge cakes are the most popular variety of cakes in the world. Why are they so loved? Of course, for the fact that they are tender, airy, easy to prepare and allow you to experiment, embody all the fantasies of the confectioner. It is not necessary to be a professional to make a biscuit cake, they obey the first time even for beginners. There are a huge number of options for biscuit cakes, but today I want to tell you about three of them - these are biscuit cake with sour cream and fruits, sponge cake with sour cream and nuts and chocolate sponge cake with raspberries. I cook these cakes quite often, for almost all family holidays.

Sour cream is not as greasy as butter, so my family prefers it. Try making these cakes and you will be surprised how quick and easy it is!

Recipe for sponge cake with sour cream and fruit

Kitchen appliances: mixer, sieve, kitchen scales, bowl, spatula, cake mold, parchment paper, knife, pan, cutting board, spoon, cling film.

Ingredients

How to choose the right products

• The quality of the biscuit directly depends on the flour. Use wheat flour premium and be sure to sift it. This will give the biscuit splendor and get rid of unnecessary impurities.
• Eggs must be fresh. You can check their quality without breaking it in this way: pour water into a bowl by 10-15 cm, lower the egg. If it is fresh, it will sink to the bottom; if it is stale, it will float.
• Vanilla sugar in the recipe can be replaced with vanilla, but it must be added in an amount that fits on the tip of a knife. Or you can use a few drops of food essence - vanilla or rum.
• Sour cream in this recipe is not necessary to use 30% fat, you can even take 10%. Such a cake will be very light and will not harm the figure.
• Choose fruits according to the season - in summer you can use strawberries, raspberries and other berries, in winter - oranges, kiwi, bananas. Take fruits fresh, not overripe, without damage.

Step by step cooking

Cooking a biscuit

Cooking cream

Assembling the cake

Recipe video

This video recipe for sour cream biscuit cake with fruits will help you prepare it without much hassle.

Decorating and serving the cake

• As I said, any fruit can be used to decorate the cake. All year round available grapes, kiwi, bananas, oranges, canned peaches.
• Additionally, the cake can be decorated with mint leaves, also glazing their jelly.
• You can serve the cake to the table immediately after preparation, but it will still taste better after a few hours, when it is well soaked.
• Sponge cakes on sour cream are the perfect decoration for every tea party. They will be happy at any festive table.

• Biscuit dough is very capricious. It is afraid of drafts and sudden movements. The first 10 minutes of baking the biscuit, do not open the oven door, otherwise the biscuit will settle.
• I do not grease the walls of the mold with oil so that the biscuit, when rising, “clings” to them and does not settle.
• We check the readiness of the biscuit with a wooden toothpick or skewer. If after piercing the biscuit it remains dry, the cake is ready.
• Fruit on the cake can be completely filled with transparent jelly.

Other cooking options

• it is even easier to prepare, besides, in this case, you don’t have to worry about the fact that the biscuit will rise well.
• you can cook with another cream - butter, custard. I like its lightness and delicate taste, fruits complement this combination well.
• can be flavored with food essences. For sour cream and butter cream vanilla is perfect, for oil - cognac or rum.
• For making sponge cake sour cream nut cream bake a biscuit according to the previous recipe. Let cool and cut into 3 pieces. For the cream, beat 1 liter of 30% fat sour cream with a glass of sugar and a bag of vanilla sugar. Add ¾ cup ground walnuts, lightly roasted (you can also use peanuts). We smear the biscuit with cream and leave the cake for several hours to soak. Biscuit sour cream cake ready with nuts.

Recipe for chocolate sponge cake with sour cream and raspberries

This cake is a paradise for chocolate lovers. And the combination of sour cream with raspberries will cause an incredible storm of positive taste emotions.

Time for preparing: 90 min.
Servings: 8.
Kitchen appliances: mixer, kitchen scale, sieve, bowl, spatula, cake pan, parchment paper, knife, saucepan, cutting board, spoon, pastry bag with a round nozzle.

Ingredients

Step by step cooking

Cooking a biscuit

We will cook a very tasty biscuit "chocolate in boiling water".

Dear my readers! What could be tastier than a piece light, fluffy homemade biscuit cake with a delicious sour cream-jelly layer. No one will refuse such a dessert, because the cake turns out to be absolutely not sugary, but incredibly tender, with a refreshing layer of sour cream and jelly. I baked a biscuit for this cake in a slow cooker., which is very simple and easy, besides, you always get excellent results. Be sure to cook this cake and please your loved ones!

For cooking biscuit cake with sour cream and jelly layer we will need:

For biscuit:

• 5 eggs
• 160 gr. flour
• 190 gr. Sahara
• A pinch of salt
• 1 tsp (without top) baking powder
• Vanilla sugar (sachet)
• 3 tbsp vegetable oil
• 3 tbsp boiling water
• Butter for greasing the bowl

For creamy jelly layer:

• 400 gr. sour cream (I have 22%)
• ½ package strawberry jelly
• ½ pack of kiwi jelly
• ½ package lemon jelly
• 20 gr. instant gelatin
• ½ st. Sahara
• ½ st. water

For decorations:

• 50 gr. dark chocolate
• multi-colored sprinkles

How to cook a very tasty, fluffy biscuit on boiling water in a slow cooker can be found out.
We take out the finished biscuit on the wire rack and let it cool completely.

Chilled biscuit cut into two parts.

Now it's time to cook a very delicious creamy jelly layer.
To do this, we need these products.
First of all, we will prepare a multi-colored jelly, the taste of which can be chosen at your discretion, I have lemon, strawberry and kiwi.

We dilute half of the package of each jelly, as indicated on the package.
I always take a little less water, this is a guarantee that the jelly will harden well.
We put the jelly in the refrigerator until completely solidified.

Meanwhile pour gelatin with water and leave for 40 minutes.

After this time, put gelatin on a small fire Add sugar and stir constantly until it is completely dissolved.
Do not boil!
Leave the gelatin to cool completely.

Pour sour cream into a bowl.
Add cooled gelatin with sugar.

Cut frozen jelly into small pieces. I do it right in the bowls in which it froze.
This is clearly visible in the photo.

Add chopped multi-colored jelly to sour cream.

Carefully mix everything.

Now you can start assembling the cake.
I collect the cake in a detachable form, with a diameter of 22 cm.
The lower half of the biscuit cake is placed in a detachable form.

Spread the resulting sour cream-jelly mass on the cake.

Cover with second layer and put in the refrigerator for 5-6 hours.

Carefully remove the cake from the mold.

Dissolve chocolate in a water bath.

We decorate the cake at our discretion, I sprinkled it with colored sprinkles, it turned out very harmoniously.
Here is such a very beautiful interlayer turned out.

Cut the cake into pieces.
Here is such a very tasty one, with delicate biscuit cakes and an appetizing layer, my cake turned out.

The cake turned out quite high, so you can submit it like this.

And you can like this - in the form of cakes.
Here's one that looks so easy to make. biscuit cake, will become a real decoration of any holiday table not only for adults, but also for kids!

But this is for a good mood!

This is the kind of sakura that blooms every year on an alley in my hometown. It is a pleasure to look at her and inhale her aromas. This alley is not far from our house, so we were lucky to see such incredible beauty!!!

BON APPETIT!

Friends! Here is such a delicious cake I cooked for my husband on DR. I complicated the recipe a little by making layers of chocolate cream. I smeared the top of the cake and sides with the same cream and sprinkled with almonds. That is, inside I got a cake - the first layer chocolate cream, the second layer is a jelly-sour cream layer, the third layer is again chocolate cream. I want to say that it turned out unusually tasty and spectacular, especially in the context, which I did not have enough time to photograph.

Oh how incredible beautiful cake my reader, a wonderful hostess, a friendly family turned out. And it's beautifully decorated! In my opinion, the solution with fresh strawberries is just perfect! These are the craftsmen who cook according to my recipes, which cannot but rejoice! Good girl!

Delicious and light jelly cake Ik with sour cream and biscuit is suitable both for a celebration and for a warm homemade tea party. Cooking a cake will not take you much time and effort, if guests are already on the way, you can use purchased biscuit cakes. The recipe uses agar-agar, but regular gelatin can also be used.

Ingredients:

Biscuit:

• Flour - 140 g;
• Sugar. sand - 160 g;
• Egg - 4-5 pcs. (depending on size);
• Pishch. soda - 0.5 tsp slaked with lemon juice;
• Drain. mold lubrication oil;
• Flour on the dust.

Sour cream jelly "Plombir":

• Cream 25-33% - 200 g. homemade;
• Sour cream 40% - 150 g. homemade;
• Vanilla pod, or packaged - 5 g;
• Sugar. sand - 250 g;
• Milk - 150 ml;
• Agar - Agar - 5 g.

Cooking method:

1. You can preheat the oven to 190-200 C.
2. Beat eggs with sugar (eggs should be at room temperature), it is better that it be an enamel or aluminum container, eggs are beaten much better. Beat the egg mass with a mixer starting from a minimum, gradually increasing it to the limit (about 10 minutes). The higher the foam, the better the biscuit will be. The volume of the whipped mixture should increase by 2-3 times.
3. Steep the soda with the lemon juice (this will give the biscuit a slight lemony note) and add to the bowl with the egg cream.
4. Sift the flour in small portions and gently knead the dough, from bottom to top, until you achieve a homogeneous consistency.
5. Lubricate a mold with a diameter of 20 cm from the inside with butter, then dust it with flour so that the cake does not stick.
6. Evenly fill the container of the form with dough for 3/4. Bake 40 min. at a given temperature.
7. Take out the finished biscuit. Cool for 20-30 minutes on a wire rack to avoid dampness from the bottom from the heat emanating from it. Divide the cooled biscuit into 2 parts. Postpone.
8. Whip sour cream (it is better to use homemade sour cream) with sugar until creamy. Try not to interrupt, otherwise the mass will exfoliate.
9. 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 in turn into the cream obtained from the sour cream. Mix.
10. 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 pour in quickly and continuously stirring.
11. Put the first part of the biscuit in a mold, gently spread the cream on the surface of the biscuit and put the second cake on top.
12. It is necessary to place the filled container in the refrigerator until the jelly solidifies.
    After, take out the cake on big dish, and then you can cover the cake with melted chocolate, as well as decorate with whipped cream, berries, fruits and nuts.

Happy tea!!!

Recipes for making cakes at home with photos

1 hour 35 minutes

200 kcal

5/5 (2)

Probably, there is no cake more tender than a biscuit. Many are afraid to take on him, as they have heard that he does not rise well or even falls. In fact, the main thing is to follow the recipe and recommendations exactly. An excellent combination with biscuit cakes is sour cream, which soaks them well. How to make cakes and cream, I want to tell you.

Sponge cake with sour cream and fruits

Two bowls

List of Ingredients

For the biscuit crust:

For cream:

You will also need:

Bake biscuit cake

1. Proper preparation of a biscuit begins with the separation of proteins and yolks into different dishes. And the eggs must be cold.
   
   
2. Pour half the sugar and vanilla into a bowl with yolks. Take a mixer and beat until the contents turn white and increase in volume.
   
   
3. Sift flour along with baking powder. So we get rid of possible lumps and saturate the mixture with oxygen.
   
   
4. In three or four doses, we introduce the dry mixture into the yolks. To do this, replace the mixer with a silicone spatula and gently mix everything.
   
   
5. Add a pinch of salt to the proteins and lemon juice. Beat until they are five times more.
   
   
6. Pour the remaining sugar into the foam from the proteins and continue to beat. Proteins are considered ideally whipped if, when turned over, they do not slide along the walls of the dish.
   
   
7. Again, we take a silicone spatula and gradually introduce the proteins into the yolk mixture one or two tablespoons.
   
   
8. As soon as the mass has become homogeneous, stop stirring so as not to tighten the dough.
   
   
9. We cover the detachable form (24 cm) with parchment. It is not necessary to lubricate it, otherwise the biscuit will simply fall along the slippery walls covered with oil. The silicone mold may or may not be covered.
   
   
10. Distribute the dough evenly. If you hit the mold on the table several times, then excess air will come out and the biscuit will be smoother. This applies to the metal form. Silicone can be scrolled several times in different directions.
    
    
11. We put the form in an already heated to 180 ° for 25-35 minutes. During this time, do not open the oven door. The biscuit does not like air changes and from this falls.
    
    
12. We pierce the cake with a wooden stick. If it came out dry and without lumps of dough, then it is ready. Turn off the oven and leave the form in it for another quarter of an hour.
13. We put the biscuit on a wire rack in a secluded place for several hours to reach and cool. I try to bake the cake in the evening, and in the morning brush it and decorate it.
    
    

This recipe can be baked.

Making sour cream

Collecting and decorating the cake

1. Mix the fruit with sugar and put them on a sieve. Cherries must first be pitted. We put a sieve on a small container into which the juice will drain.
   
   
2. Biscuit cut into two cakes. We impregnate them with the resulting juice or sugar syrup.
   
   
3. Separate the larger half of the cream and mix it with fruit, or simply spread them on top of the cream.
   
   
4. Posting fruit cream on one cake and cover with another.
   
   
5. We cover the whole cake with the remaining cream and leave it to soak for two to three hours at room temperature. Then we send it to the refrigerator for another two to three hours.
   
   
6. After that, we proceed to the decoration. Rub the chocolate bar on a coarse grater and sprinkle the sides of the cake. Decorate the top with fruit.
   
   
7. We brew delicious tea or fragrant coffee and serve our sponge cake with sour cream.
   
   

You can do it in different ways, and the recipes of 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 get a delicious and beautiful biscuit cake? Then be sure to watch the video, which explains the whole process in detail.

Biscuit cake with sour cream

• Time for preparing: 95 minutes.
• Quantity: 10-12 servings.
• Kitchen utensils and appliances: silicone spatula, baking dish, mixer, sieve.

List of Ingredients

For the biscuit crust:

• 240 g of sugar;
• 3 eggs;
• 1 tsp soda;

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

For cream:

• 400-500 g of sour cream, not less than 20%;
• 160-170 g of sugar;
• thickener for cream or sour cream.

Bake biscuit cake

1. Put a piece of soft butter in a mixer bowl or other container.
   
   
2. Add sugar and beat until white.
   
   
3. With the mixer running, add one egg at a time. We beat everything until smooth.
   
   
4. Add sour cream to the mixture and beat again.
   
   
5. Mix flour with soda and sift. Pour the dry mixture into the egg-swept and beat a little more until a homogeneous, semi-thick dough.
   
   
6. We cover the form with parchment, but do not grease it so that the biscuit does not slide off the walls.
   
   
7. We put in the oven, heated to 180 ° and wait 35-40 minutes. We pierce the cake with a wooden stick: if it is dry and clean, then the biscuit is ready.
   
   
8. Put the finished cake on the wire rack and cool completely.
   
   

Making sour cream

Collecting and decorating the cake

On our website you will find, which is easy and simple to prepare.

Chocolate sponge cake with sour cream

• Kitchen appliances and inventory: silicone spatula, baking dish, mixer, sieve.
• Quantity: 10-12 servings.
• Time for preparing: 95 minutes.

List of Ingredients

For the biscuit crust:

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

For cream:

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

We will need:

• a glass of nuts.

Bake biscuit cake

1. Crack the eggs into a bowl and beat them first. To speed up the beating, add a pinch of salt.
   
   
2. With the mixer running, add sugar.
   
   
3. Beat until sugar crystals dissolve and thick foam. This may take 8-10 minutes.
   
   
4. Add oil and kefir. Whisk a little again.
   
   
5. Mix cocoa, soda and flour. In parts, we introduce the dry mixture into the egg-kefir mass.
   
   
6. Beat until smooth. It turns out a thick biscuit dough.
   
   
7. Preheat the oven to 200°.
8. We cover the form with parchment paper.
   
   

Sponge cake with cake layers and a jelly layer of tropical fruits, berries and fruits, soaked in sour cream and yoghurt gentle cream will win the hearts of even picky sweet tooth and avid gourmets. Such desserts are very appetizing, it is impossible to break away from them. You will like them with their delicate taste, sweet cream and light sourness from fruits. Your guests, relatives, and, of course, children will be grateful to you for such a dessert, and certainly no one will leave without an addition.

Jelly cake from biscuit rolls

Of course, you will have to tinker with this cake. But the result will be the same. A very unusual cake design, consisting of biscuit rolls with creamy jelly and jam, will not leave anyone indifferent.

Ingredients:

For the biscuit:

• 150 grams of flour
• 4 eggs
• 5 grams vanilla sugar
• 100 grams of sugar
• 5 grams spoonful of baking powder

For the soufflé:

• 100 grams of sugar
• 200 ml cream 33% fat
• 10 grams of gelatin
• 120 ml yogurt (any fruit flavor)

• 1-2 packs of dry jelly mix
• jam, marmalade, jam (to taste, any)

Cooking method:

boiled cold water pour gelatin at the rate of 100 milliliters of liquid per 10 grams of powder, leave to swell for an hour. Now you have time to bake biscuit cakes. To do this, beat the eggs with sugar, including vanilla. When the egg mass becomes lush and airy, stop beating and add the flour sifted with baking powder with a spoon.

Prepare a small baking sheet, you need it to be square or rectangular, about 20x30 centimeters. Cover its bottom with parchment, grease the walls with oil. Pour part of the dough so that its height is half a centimeter, smooth over the entire surface with a spoon. By this time, the oven should already be preheated to a temperature of 180 degrees. Place a baking sheet there for 15 minutes, as the layer of dough is thin, the cake will bake quickly. Pour the remaining dough into a round form covered with parchment, and send it there to bake the lower cake. After a quarter of an hour, remove both forms from the oven. Roll up the rectangular cake roll, you can do this without removing the paper.

Next, you need to prepare a creamy soufflé. Bring water to a boil, add swollen gelatin to it, and, stirring constantly, make sure that the resulting liquid does not boil. When the mixture is smooth, remove from heat. Set aside, let it cool down. Whip the cream at high speed, when it gets stronger, add sugar, yogurt and gelatin mixture.

Next expand biscuit cake, grease it with jam and roll up. Then cut into pieces about 1 cm wide. Remove the paper from the round biscuit cake and return it to the mold. Put gelatin soufflé from cream on it, smooth it. Place the mold in the refrigerator for a couple of hours. Then lay the rolls on top in random order. Next, prepare the jelly according to the recipe indicated on the package. Then, already chilled, pour it onto rolls and refrigerate for 6 hours. Sprinkle the finished jelly cake with coconut flakes of different colors.

Jelly biscuit with cream

Let this dessert recipe always be at your fingertips. Very tasty, light cake whipped cream and fruit jelly. It can be prepared for any holiday, celebration or party, as well as just for every day for tea.

Ingredients:

• yogurt (any unsweetened) - 120 milliliters
• sugar - 200 grams
• egg - 4 pieces
• vanillin - on the tip of a knife
• flour - 150 grams
• gelatin - 20 grams
• cocoa - 1 heaping tablespoon
• cream (fat, 33-35%) - 200 milliliters
• baking powder - 1 teaspoon
• jelly (preferably strawberry) - 2 bags

Cooking method:

Pour gelatin with 100 milliliters of cold water and set aside to swell for about an hour. Beat the eggs with sugar into a fluffy airy foam, add vanillin. With a spoon, add flour, sifted twice, put the baking powder - after stirring, you will get a classic biscuit dough. Preheat the oven by setting it to 180 degrees. Cover the form with parchment, grease it with oil. Put the dough into it and send to bake. It will take from half an hour to 40 minutes. Check readiness with a wooden torch.

The preparation of jelly-butter cream must begin with gelatin. Heat it, already swollen, over a fire, stir the liquid until all the lumps have completely melted. Remember that gelatin should never be boiled, just bring it almost to this state and turn off the heat. Whip the cream to strong peaks, add sugar (100 grams), yogurt and mix, then, without ceasing to work with a spoon, pour in the gelatin mixture. Add cocoa powder here, so that the cream acquires a delicate creamy chocolate taste.

By this time, the biscuit will already arrive in the oven - take it out, cool it. Put back in the form in which it was baked. Pour on top in an even layer. creamy chocolate cream and leave the cake in the refrigerator until set. The next will be the "floor" of jelly. It is desirable that it be strawberry, so the excellent combination of berries and chocolate will be preserved. But really, you can take any. You have time to make it while the future jelly cake is cooling. The recipe is on the package. When the jelly is no longer hot, pour it carefully over the soufflé, smooth it out and put it back in the refrigerator. By morning, the form can be removed, as the cake will already be frozen. Enjoy

Cottage cheese cake with fruit jelly

Agree that a cold cake with a jelly layer, curd mass and fruits - a great way to enjoy a wonderful dessert during the hot summer period. This cake is light and airy, despite the presence of cottage cheese in it. With this dessert, you will attract your children to tea drinking, because it is not only tasty, but also very healthy.

Ingredients:

For the biscuit:

• butter - 50 grams
• sour cream (arbitrary fat content) - 20 milliliters
• granulated sugar - 75 grams
• chicken eggs - 3 pieces
• 1-1.5 cups flour
• 12 grams of baking powder
• 2 tablespoons cocoa
• nuts - to your taste

For curd cream:

• low-fat cottage cheese - 200 grams
• sour cream - 200 grams
• powdered sugar - 2 tablespoons

For fruit jelly:

• jelly in bags - 1 piece
• boiling water - 370 milliliters
• strawberries - 10 pieces
• apples - ½ pieces

Cooking method:

The first step is to bake the chocolate biscuit cake. To do this, grind in a bowl butter with granulated sugar. It is better that it is warm or at least at room temperature, so it will disperse more easily. Note that margarine can also be used instead of butter. Add to the resulting mixture 3 chicken eggs. Next, according to the recipe, sour cream comes, after which the dough is mixed again, and finally - flour. It must be put on average 1-1.5 cups, look at the consistency. Don't forget to add baking powder. The dough should be more or less homogeneous, without lumps.

According to this recipe, the biscuit is not dry, as usual, but soaked and moist. Now add cocoa to the dough so that it has a chocolate flavor and aroma. Add the peeled nuts there and mix everything. Having covered the form with parchment, transfer the dough into it and set to bake at a temperature of 180 degrees for about half an hour.

While the cake crust is coming up, you can prepare the filling for the second layer. To do this, rub the cottage cheese through a sieve to make it fine and airy, add powdered sugar and a few tablespoons of sour cream and knead again with a spoon. If you have an immersion blender, then the process of preparing this cream will be much faster: put the indicated components in one bowl and simply grind them. The consistency of this cream will be quite thick.

By this time, the cake will be baked, remove it from the oven and cool. Put on chilled biscuit curd cream and put the cake in the fridge. At this time, prepare the third jelly layer for your dessert. Heat 370 milliliters of water and pour the gelatin from the bag into it, stirring it with the other hand until all the grains are completely dissolved. After a few minutes, the jelly will be ready, remove from heat. When it has cooled, carefully pour it over the pre-chilled cream biscuit. Since this cake will be with fruit, don't forget to cut the apple and strawberries. Dip the pieces of fruits and berries into the jelly layer, arrange them beautifully and send them back to the cold for the night. In the morning you can enjoy a wonderful dessert.

Jelly cake "Mosaic"

This recipe is somewhat reminiscent of Broken Glass, but there are minor differences. This cake is prepared with only pieces of biscuits. And "Broken Glass" can also be with cookies, crackers, gingerbread and others flour products. The rest of the cakes are similar, take note of this recipe.

Ingredients:

For the biscuit:

• 160 grams of flour
• 200 grams of sugar
• 3 eggs
• vegetable oil - 10 milliliters

For filling:

• jelly of different colors and flavors - 3 sachets
• 1000 milliliters of sour cream
• sugar - 1 cup
• 35 grams instant gelatin

Cooking method:

Open bags of multi-colored jelly, make each one according to the recipe indicated on the package, pour into plates and put in the refrigerator so that it freezes well. In the meantime, prepare the biscuit: beat the eggs with a mixer, add sugar and continue beating. The eggs should increase significantly in size and turn white. When the granulated sugar is completely dissolved, stop the mixer and add the sifted flour with a spoon, add the baking powder.

Stir the dough gently, moving in a circle, carefully kneading the lumps. Cover the form with parchment or simply grease with oil. Put the dough in it and put it to bake in hot oven(180 degrees) at an average level of approximately 25 minutes. After the time has elapsed, remove the form with the biscuit, check its readiness with a wooden stick. When the cake has cooled, remove it from the mold and cut into beautiful even cubes.

Pour the gelatin into half a glass of warm water, stir and heat over a fire. Bring to a boil, do not forget to stir so that the gelatin does not crumple, but completely dissolves. Separately, beat sour cream with sugar, and when the gelatin mixture has cooled, enter it here. Again, pouring with one hand, stirring with the other. This should be done because sour cream has a lower temperature than warm gelatin and, as a result, the latter can solidify in pieces.

Remove the already frozen multi-colored jelly from the bowls. To do this, it is enough to lower the bottom of the dish into warm water for a few seconds, and then quickly turn it over. Jelly cut into even pieces. Line a deep bowl with a round bottom cling film, pour sour cream into it, throw in pieces of biscuits and multi-colored jelly. Place the cake in the refrigerator to solidify completely. Taking it out of the bowl, first turn it over onto a plate, and then carefully remove the film. You can try the cake, bon appetit!

Sponge cake with fruit in jelly

All your guests will be delighted when they see this wonderful cake. The jellied fruit in the top layer looks very attractive. Gentle awaits you inside fluffy biscuit layered with white sour cream is a real delight.

Ingredients:

For the biscuit:

• 160 grams of flour
• 3 eggs
• baking powder - 5 grams
• 200 grams of sugar
• vanillin

For impregnation:

• sugar - 70 grams
• vanillin
• sour cream or yogurt, only unsweetened - 500 milliliters

For decoration:

• fruits, berries (bananas, strawberries) - any number
• syrup or juice - 200 milliliters
• instant gelatin - 20 grams

Cooking method:

The biscuit for this cake is made according to classic recipe, which all housewives are well aware of. But if you started to cook it for the first time, we will remind you. At first, only eggs are beaten, and when the mixture increases in volume and turns white, you need to add a glass of sugar. Whisk until sugar is completely dissolved. Then enter the flour, after sifting it through a fine sieve. Don't forget the vanilla.

Such a cake is baked in the oven at a temperature of 180 degrees for about 35 minutes. When the baking process is complete, take out the biscuit pan, wait for it to cool, and then cut it into two parts. To prepare sour cream, mix sour cream (yogurt) with sugar and vanilla in the indicated proportions. Spread one cake with cream. Then peel the bananas, cut the flesh into rings and put in the next layer. Fruit is followed by sour cream again. Cover the cake with a second biscuit, spread it over and decorate again with fruit, you can add candied fruits.

Further in this cake there will be another layer - fruits in jelly. Start with the last one. Fruit juice(or syrup diluted with water) heat over a fire and pour one and a half tablespoons of gelatin into it, mix until it completely melts. If small lumps remain and they do not disperse, this mixture must be filtered. Let her cool down. Gradually pour the top of the dessert, first with a small layer to solidify the fruit, and put it in the refrigerator, after a while pour the rest of the portion and send the cake in the cold until completely solidified.

Remember that such a dessert must be prepared in the detachable form in which you baked the biscuit cake. Then the jellies with cream will not spread, and it will be easier to get the cake. For housewives who do not have time, the recipe can be slightly simplified. Firstly, ready-made biscuits can be bought at the store, and secondly, you can make jelly from bags. In the morning you can try the cake, enjoy your tea!

Jelly cake "Kiwi"

This dessert, unlike other multi-flavored and multi-colored ones, will be designed in the same style and dedicated to just one fruit - kiwi. The cooked jelly will also have a green color and an exotic fruit taste, respectively. If you like this style, start creating a confectionery masterpiece.

Ingredients:

For test:

• sugar - 200 grams
• 6 fresh eggs
• flour - 160 grams

For jelly cream:

• 300 milliliters of sour cream
• sugar - 300 grams
• 1.5 packs of kiwi jelly
• 1 pack of gelatin
• 2 kiwi fruits

Cooking method:

Remember: to create biscuits, use only fresh eggs, then the result of your baking will be excellent. In addition, it is advisable to always cool the eggs before beating. So, you can get started. Divide all eggs into whites and yolks. Beat egg whites on high speed with a pinch of salt. When they get stronger, you can gradually add sugar. When the sugar is completely dissolved, pour in the yolks one at a time.

At a reduced speed of the mixer, you can add the sifted flour, pour in the baking powder. Cover the form with baking paper. The oven must be preheated to a temperature of at least 180 degrees. Pour the dough into the mold and leave to bake. During the process, it is strictly forbidden to open the door and look inside the oven - in this case, protein pastries may fall off. Upon completion, check with a toothpick the readiness of the future dessert in the center of the cake. The stick should come out dry and clean - this will indicate that the biscuit is baked enough and can be removed. Divide the cooled cake into 2 halves.

In the meantime, you can prepare sour cream: for this, simply beat sour cream and sugar in the proportions indicated in the recipe. Then add pre-dissolved gelatin to this cream and mix well. Now you can start collecting the cake, this will happen in several stages. So, put the biscuit cake in a detachable form at the very bottom, spread the sour cream evenly on top of it and put it in the refrigerator to harden.

Peel the kiwi fruit and cut into rings. After a while, when the sour cream grabs, put the fruit on it. They must be filled with half of the kiwi flavored jelly made (the one that was bought in a bag). The recipe for its correct preparation is indicated on the package. Next, the cake needs to be put back in the cold. This layer will take longer to dry, be patient. When the jelly is strong enough, lay out the biscuit again and repeat the procedure again. Remember, each layer must harden separately. The upper "floor" - from kiwi in jelly. At the end of cooking, leave the cake overnight in the refrigerator, it needs at least 6 hours to solidify.

We have presented for your consideration several recipes for desserts based on biscuit with jelly. Cakes are all different, both in preparation and assembly. You can add a variety of fillings and creams, various kinds of fruits and berries to them - it all depends on your taste preferences and, of course, your imagination! You can make them from pieces of rolls, add jelly cubes inside, pour or make a top layer with fruit - in any case, the cake will be your new culinary feat. Undoubtedly, it will take you a lot of time in the kitchen, because the technology requires it. But in the end, you get a light, low-fat healthy dessert for the whole family.