Beautiful and delicious cakes are associated with a special occasion and celebration. There are many recipes to suit the most demanding tastes. Cakes that need to be baked and which are made from semi-finished products and ready-made products; decorated with berries and fruits, various creams, fondants, jellies.
It is necessary
- For sour cream jelly:
- - ½ glass of milk;
- - 4 yolks;
- - 1 cup of sugar;
- - 250 g sour cream;
- - vanillin;
- - 2 tbsp. l. gelatin;
- - Strawberry.
- For curd jelly:
- - 400 g of cottage cheese;
- - 450 g sour cream (15%);
- - 350 g icing sugar;
- - 4 tsp gelatin;
- - vanillin;
- - 2-3 tbsp. l. cocoa powder.
- For fruit jelly:
- - 600 g pitted plums;
- - 18 g of gelatin;
- - 150 g of sugar;
- - 25 g of ground ginger;
- - 250 ml of red wine;
- - 650 ml heavy cream;
- - 1 bag of cake jelly;
- - 170 ml orange juice.
Instructions
Step 1
Sour cream jelly
Soak gelatin in half a glass of milk and set aside to swell for 1-2 hours. Mash the egg yolks with ½ cup granulated sugar until white. Place the swollen gelatin on very low heat to dissolve better, stirring constantly. When the gelatin is completely dissolved, remove it from the heat, cool and pour in small portions into the yolks, stirring well, until all the gelatin is poured out and a homogeneous mass is obtained. Cool her down. Whisk sour cream with half a glass of granulated sugar, add vanillin and in small portions, whisking continuously, add gelatin combined with yolks. Put the prepared cake on a dish, decorate it with a layer of strawberries, on which apply sour cream jelly. Then place the finished cake in the refrigerator for several hours.
Step 2
Curd jelly
Rub the cottage cheese through a sieve and mix with powdered sugar and sour cream. Dissolve gelatin in ¾ cup of cold boiled water and set aside for 30-40 minutes to swell. Then dissolve it in a water bath. Then add the prepared gelatin to the curd mass, mix thoroughly and divide the prepared mixture into 2 equal parts. Put vanillin in one, and cocoa powder in the other. Pour 2 tablespoons of different types of jelly alternately on the finished sponge cake: either with vanilla or with cocoa powder. Then place the cake in the refrigerator for 5 hours.
Step 3
Fruit jelly
Pour the plums (600 grams of ready-made halves) with wine (about 200 milliliters), add ground ginger, 100 grams of granulated sugar and simmer all together over low heat for 10 minutes. Then rub the resulting mass through a sieve until plum puree forms and cool. Soak gelatin in cold water for an hour and a half. After this time, squeeze the gelatin, dissolve over low heat and combine with mashed potatoes. Then refrigerate for 20 minutes, then add cream and whisk. Put plum jelly on the prepared cakes and put the cake in the refrigerator for 2 hours. At this time, combine the cake jelly, orange juice, leftover wine, and sugar. Stir well and cook, stirring occasionally, for 5 minutes. Then cool, apply orange jelly on top of the frozen plum and put the cake in the refrigerator for another hour and a half.
