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Biscuit with jelly and strawberries recipe. Cake with sour cream jelly and strawberries

Cooking:

Beat the eggs with 110 g of sugar from the total amount until the mass doubles. The mass should turn white and become thick like a cream.

Enter the sifted flour with baking powder in small portions. At the same time, gently mix the dough with a spatula from top to bottom so that air bubbles do not disappear.

Grease the mold vegetable oil and pour the batter into it. Bake in a preheated oven at 190* for 20 minutes.

Let the finished biscuit cool well. I have it for 8 hours.

Now we will cook the syrup from which we will make jelly to cover the top of the cake with it. To do this, take 100 g of strawberries from the total and put them in a small saucepan. Add 40 g of sugar (from the total amount), 250 ml of water (from the total amount) and put on fire. Boil the syrup for 10 minutes.

Strain the finished syrup through a strainer. As a result, we need 250 ml of liquid. If there is less syrup, then just add water to the desired amount.

Connect together 250 g of strawberries and the one that was boiled for syrup. Add the remaining 200 g of sugar and blend with a blender until puree.

Combine cottage cheese and sour cream and beat them with a blender.

Add curd mass to strawberry puree and whisk.

Pour the gelatin with the remaining 100 ml of water and let it swell. Heat the swollen gelatin over low heat until the granules dissolve. But don't boil! Let it cool down a bit.

Pour the warm dissolved gelatin into the strawberry mousse and mix immediately.

Place the baked sponge cake on the bottom of a springform pan. Form walls can be lined cling film or a file, then the cake will come out of the mold without any problems.

Pour the strawberry mousse over the cake and refrigerate for 30 minutes. - 1 hour. If your mousse is too liquid, then it can seep into the cracks of the mold, therefore, before pouring the biscuit with it, put it in the refrigerator for a while to cool slightly. Keep an eye on it, otherwise it will harden in you, and you will not be able to evenly distribute it in the form.

Cut the remaining 200 g of strawberries into thin slices. She's going to decorate.

Remove the mold with the cooled mousse from the refrigerator. Spread the sliced strawberries nicely over the surface of the cake.

Make jelly from the prepared strawberry syrup. To do this, pour the contents of the bag of "Jelly for Cake" into the syrup and let it boil over the fire. This jelly can be boiled. Let it cool down a bit and pour it over the cake over the strawberries. If your jelly is frozen in the bowl while it is cooling, then you can warm it up and then pour it over the berries. Put the cake in the refrigerator until completely solidified for 2-3 hours. After that, free the cake from the mold ring.

The cake is very soft and delicious.

Treat yourself and loved ones.

Enjoy your meal!!!

Probably, the combination of strawberries and cream has long been successful and beloved. Weight summer recipes dedicated to this tandem. Such desserts, as a rule, turn out to be very tender and tasty. And if your plans are to have a nice romantic evening, then prepare this simple strawberry jelly cake, which will be a win-win option.
Such biscuit cake perfect for festive events, because it turns out very bright and beautiful, and for ordinary gatherings over evening tea, because you can cook it without baking cakes.

TIME: 2 hours 30 minutes

Average

Servings: 6

Ingredients

For the biscuit:
chicken eggs - 6 pcs.;
white Wheat flour- 1 tbsp.;
granulated sugar - 1 tbsp.
For the creamy jelly layer:
gelatin - 25 g;
water - 50 ml;
cream - 500 ml;
granulated sugar - 50 g;
chicken eggs - 4 pcs.;
salt - a pinch.
For the strawberry jelly layer:
strawberry jelly - 1 pack;
water - 250-300 ml;
fresh strawberries - 500 g.

Cooking

As with any cake, the base should consist of a cake. If you don't already have your tried and tested favorite baking recipe biscuit cakes use our. Whisk into stiff foam egg whites, then gently add sugar, yolks and sifted flour to them in a thin stream. A prerequisite is that the eggs must be straight from the refrigerator. Mix everything until smooth, pour into a covered parchment paper form and bake in a preheated oven for 20-25 minutes. The most successful cake size is obtained when using a mold with a diameter of 24-26 cm.
If you use your biscuit cake recipe, then do not try to make it especially high, 1–1.5 cm will be enough.

Before you start shaping the cake, cut off the top of the biscuit.

Pour gelatin with water, leave for a few minutes to swell, and then dissolve in a water bath.

The cream in this recipe needs thick, so buy homemade or store-bought, but with a fat content of at least 30%. Pour cream into a bowl, add sugar and beat well with a whisk. If possible, replace the cream with Mascarpone cheese, with it the cake turns out to be even tastier. Add dissolved gelatin to the resulting whipped mass.

Divide the eggs into yolks and whites. Beat the yolks with sugar and the whites with a pinch of salt until strong peaks.

Add the beaten egg mixture to the cream one by one.

With the resulting creamy-egg mass, pour the biscuit cake, previously located in a detachable form. Send in the cold until completely solidified.

Wash the strawberries, remove the sepals and let them drain a little, then cut into slices.
Prepare packaged jelly, cool it.
When the cream has hardened well, lay the strawberry slices overlapping in a circle on them.

Top with cooled jelly filling.

Put the cake back in the refrigerator until the top layer of jelly hardens.
Before serving, free the cake from the detachable form.
Strawberry jelly cake is very spectacular and beautiful! You can store it in the refrigerator for up to 3 days.

If there is no time to bake a biscuit.

In the case when there is absolutely no free time for baking, but you really want to cook such a cake, you have two options for making a cake with cream and strawberries without baking.

Buy a ready-made biscuit cake in the store.
Prepare the base for the cheesecake. This will require 350 g shortbread biscuits, 70 g milk and 100 g butter. Break the cookies into pieces, put in a blender and grind into crumbs. Butter melt in a water bath and combine with cookie crumbs, add milk. Mix the mass well until smooth, lay the bottom of the mold with it and send it to the refrigerator for 15-20 minutes to solidify.
Do all the further steps as described in the above recipe, and you will get an almost very tasty jelly Strawberry cake no baking.

Strawberries for this dessert can be used not only fresh, but also frozen, so delight your family with beauty and yummy all year round.

When the season of holidays comes, you always want to bake something unusual for dessert. For example, some pre a delicious cake. Sponge cake with sour cream jelly strawberries will always look good on your table.

How to make a delicious cake with strawberries and sour cream jelly

To prepare biscuit cakes you will need:

Wheat flour -180 grams
Chicken eggs - 5 pieces
Sugar - 200 grams
Vanilla - 10 grams

To prepare the cream:

Sour cream 15-20% - 400 grams

Gelatin - 1.5 teaspoons

Powdered sugar - 4-5 tbsp. spoons

A glass of water (or milk)

Strawberries - 400 grams (optional)

Cooking:

Let's start with the preparation of the cakes. Take a deep bowl, be sure to dry it and sift the flour through a fine sieve. Next, carefully separate the whites from the yolks. We do not need proteins yet, we send them to the refrigerator.

Add 100 grams of sugar and vanilla to the yolks. Beat the mixture with a mixer or whisk until the consistency of thick foam. Now we take the whites out of the refrigerator and start beating them at low speed, gradually increasing the pace. Then beat them together with the remaining sugar.

When the whites turn white and increase in size, add one third to the beaten yolks and mix with a spatula from top to bottom. Pour the flour into the resulting mixture and mix thoroughly. When is formed homogeneous mass, add the remaining proteins and interfere again from top to bottom.

Next, take a split form with high sides, cover the bottom with baking paper and then pour the dough. It is important that the mold walls do not need to be lubricated. We send the form to the oven, heated to 180 degrees and bake for about 30-40 minutes.

It is necessary not to open the oven for the first 20 minutes, otherwise the biscuit will sink, and will not be so airy and tender. You can check the readiness by sticking a toothpick into the dough, if the stick turns out to be dry, then the cake is ready! Take the biscuit out of the oven and let it cool.

Cooking sour cream jelly with strawberries

To make jelly, first mix gelatin with warm water(or milk) and leave for 30 minutes until swelling. Then put the container with gelatin on water bath and stir until the gelatin particles are completely dissolved. Don't let the gelatin boil!

Let the mixture cool down to about room temperature. After whipping sour cream and powdered sugar until a homogeneous consistency and continue to work with a mixer, gradually adding gelatin.

Wash and cut the strawberries into small pieces and add them to the jelly. We mix the mass well. We leave not a large number of strawberries for decoration. Strawberries can be replaced with any other berry or fruit.

Carefully remove the biscuit from the mold and cut into two parts. The bottom cake, if desired, can be soaked in fruit syrup and allowed to soak. Cover the form in which the biscuit was baked with cling film. Put one cake, beautifully lay strawberries on the sides of the form, pour sour cream jelly, leaving about 5-6 tablespoons. On top of the second cake, pour the rest of the jelly. Arrange strawberries on top. And send everything to the refrigerator until the jelly is completely solidified. Approximately 3 hours.

Sponge cake with strawberries and jelly- simple, beautiful and very delicious dessert for summer day. Recently, I showed how to cook with strawberry jelly and a layer of cottage cheese. I wanted to try some more delicious and simple cake, airy, melting in your mouth, easy to fresh berries strawberries.

Many options were spinning in my head - this was a cake with sour cream and strawberry soufflé, and a light strawberry cake with yogurt jelly. As an option, I also considered a cake with strawberry mousse, meringue and ice cream.

After reviewing a large number of recipes, I decided to bake with sour cream jelly, layered and decorated with fresh strawberries. jelly cake with strawberries and sour cream turned out great, so I am happy to share the recipe for its preparation. Strawberry Sponge Cake Recipe which I want to offer you will be prepared in a detachable form with a diameter of 26 cm.

Biscuit Ingredients:

Eggs - 5 pcs.,
Sugar - 1 cup
Vanillin - 1 package,
Baking powder for dough - 1 pack (30 gr.),
Flour - 1.5 cups

Cream Jelly Ingredients:

Sugar - ¾ cup,
Sour cream - 400 gr.,
Vanillin - 1 sachet,
Instant gelatin - 50 gr.

Decoration Ingredients:

Whipped cream from a can
Strawberry,
Mint,
Coconut shavings.

Sponge cake with strawberries and jelly - recipe

Cooking a cake begins with baking a biscuit. We will bake a biscuit based on classic recipe from eggs, flour and sugar. Crack the eggs into a deep bowl.

To get a fluffy foam, it is advisable to use chilled eggs. Pour in the sugar.

Now the eggs with sugar must be beaten with a mixer until a fluffy foam is obtained.

Pour out the vanillin and baking powder from the sachets for the dough.

Sift through a sieve required amount flour. Pour the sifted flour into a bowl.

Mix with a mixer biscuit dough to a homogeneous consistency. Turn on the oven at 200C.

Line the bottom of a springform pan with baking paper.

Lubricate its bottom and walls sunflower oil. Pour the biscuit dough into the mold and place in the oven.

While it is baking, pour hot water gelatin. Bake the biscuit for 20-25 minutes. After making sure that it is ready, remove it from the mold. Remove it carefully to a plate.

For strawberry biscuit cake, cook. Put sour cream in a bowl. Pour sugar, vanillin into it.

Stir with a mixer for 2-3 minutes. Then add the swollen gelatin. Beat everything again with a mixer.

Put the cooled bottom up in the form. So you get more flat surface cake. In the event that for some reason your biscuit turned out to be with a “hump in the center”, then it is advisable to cut off this bulge, and lay the biscuit itself upside down.

Wash the strawberries. Dip it lightly with paper towels. Pull off the stems. Cut along each berry.

Arrange strawberry halves cut side down. The number of berries, adjust at your discretion. More strawberries can be added if desired.

Pour sour cream over strawberries. Send the cake to the refrigerator for 2-3 hours. After the sour cream jelly has hardened, and this is easy to check, remove the cake from the refrigerator.

Move it to that plate. Walk around the circle of the cake with whipped cream from a can. Arrange strawberry halves and mint leaves on top of sponge cake. Sprinkle with coconut.

Sponge cake with strawberries and jelly. A photo

COMPOUND

DOUGH

2 eggs ,
1 glass of sugar (200g),
1 + 1/4 cup flour (200g),
1/4 teaspoon salt,
150g kefir,
3 tbsp cocoa (45g),
2 tsp baking powder,
a pinch of soda

CREAM

450~500g cream cheese,
300g condensed milk

JELLY

250g strawberries,
3/4 cup sugar (150g),
10g gelatin,
0.5 cup water (125g)

IMPREGNATION

7~10 tablespoons strawberry syrup,
0.5 cup water (125g)

Dough
Beat eggs with sugar and salt with a mixer.
Stir in kefir.
Pour flour mixed with cocoa, soda and baking powder.
Mix until a thick, uniformly colored dough is obtained.
If the dough is too thick, add a little extra yogurt.

At the bottom of the mold d = 22 cm put a circle of baking paper.
Pour the dough into the mold.

Close the mold with foil. The foil should not lie on the mold, there should be space between the mold and the foil so that the dough grows freely without resting on the foil.

Preheat the oven to t=180~190°C.
Put the form with the dough into it for 40 ~ 50 minutes.
form with ready-made cake Remove from oven, cool to lukewarm and remove from mold.
Separate the paper from the cake and discard.
Wrap the cake in a kitchen towel and leave to cool completely.

Jelly
While the cake is cooling and comes to the right taste, prepare the jelly.
Wash and dry the form in which the cake was baked.
Wash and peel strawberries. Place in a bowl and cut into small pieces with a knife.

Mix with sugar. If possible, use not sugar, but powdered sugar, because. she grows faster.

Stir the strawberries with smooth movements until the sugar dissolves.
Pour 7~10 tablespoons of strawberry syrup into a cup - this syrup will later be used to impregnate the cakes.
Soak gelatin in cold water.

When the gelatin swells, put a cup of gelatin in boiling water and bring with stirring until the gelatin is completely dissolved.
Mix gelatin with strawberry mass.

Moisten the bottom of the mold slightly and glue a circle of baking paper or foil to it.
Pour the strawberry mixture into the mold.

And put in the refrigerator for about an hour, and preferably for 3 hours.
The jelly should freeze well.

Cream
Cottage cheese Remove from refrigerator and bring to room temperature.
Beat the cheese with a mixer until fluffy, and then add condensed milk to it.
Try cream. If it's not sweet enough, add powdered sugar or condensed milk to taste.

Cake assembly
Chocolate cake cut horizontally into two pieces.

Pour half a glass of boiled water into the poured strawberry syrup.
Evenly saturate the slices of cakes with strawberry syrup and let stand for 5~10 minutes to absorb the liquid.

Spread one quarter of the cream on both cakes.
Run a knife along the sides of the mold and tip the mold onto a plate covered with plastic wrap. Shake the jelly out of the mold onto a dish, separate the paper circle from the jelly.
Put the jelly on the cake that was on top after baking.