Marmalade can not only be served as a separate dessert, but can also be used as an integral component of more complex sweet dishes and pastries. The marmalade cake turns out to be unusually tasty and tender. It can be biscuit-based or without baking at all. The dessert tastes especially interesting when using sour marmalade.
Fruit jelly cake: a simple classic recipe
You will need:
- wheat flour - 4 cups,
- marmalade - 600 g;
- eggs - 8 pcs.,
- granulated sugar - 2 cups,
- sour cream - 1 l,
- cocoa powder - 4 tablespoons,
- vegetable oil,
- vanillin to taste.
Step-by-step cooking process
Break the eggs and put the yolks from the whites separately in two different containers. Beat the whites well for 5-7 minutes, then add a glass of granulated sugar to them. Whisk the mixture again. Then beat the yolks separately until clear, gently mix both masses so that the whites do not fall off.
Pour the sifted flour into a deep bowl. Add the egg mixture to it and stir the mixture. Pour the resulting dough into an ovenproof dish greased with vegetable oil and place in an oven preheated to 180 ° C. Bake the cake crust for 20-25 minutes.
At this time, start preparing the cream. In a separate cup, combine sour cream, cocoa powder, sugar and vanillin. Using a mixer, beat all the ingredients well into a thick and homogeneous cream. Cut the marmalade into small slices.
Remove the baked layer from the oven and cut it into two or three cakes. First coat each cake with cream, and put the marmalade plates on it. Decorate the top of the cake with cream and marmalade. Put the cake in the refrigerator for at least 4-5 hours, and preferably overnight, so that the cakes are well saturated with cream.
Recipe for sponge cake with gummy cream at home
For the biscuit you will need:
- flour - 5 tbsp. l.,
- eggs - 5 pcs.,
- sugar - 5 tbsp. l.
- Ingredients for the cream:
- multi-colored marmalade - 400 g,
- sour cream - 500 g,
- gelatin - 25 g,
- water - 100 ml,
- sugar - 1 tbsp.,
- vanillin - 1 sachet.
Cooking process in stages
First, prepare a sponge cake. To do this, beat all the eggs and sugar in a deep bowl until fluffy. Gently add flour into it in parts, each time stirring the dough well until smooth.
Prepare a baking dish, line it with baking paper and grease the paper with oil. Pour the biscuit dough into the mold. Place the sponge cake in a preheated oven and bake for 50 minutes at 160 ° C.
Make gummy cream
Put the gelatin in a bowl and cover with water, put in a water bath and stir until the gelatin is completely dissolved. In another cup, beat the sour cream with sugar and vanilla with a mixer until fluffy.
Add the dissolved gelatin to the whipped sour cream, mix and put the cream in the refrigerator for 30 minutes. Cut the marmalade into very small cubes and mix with the chilled cream.
Cut the sponge cake in half across. Liberally coat the inner surfaces of each half with cream, coat the top of the cake with cream. Place the finished cake to soak in the refrigerator for 4 hours. Then serve dessert on the table.
Chocolate cake with raspberry marmalade
You will need for the biscuit:
- almond flour - 120 g;
- wheat flour - 25 g;
- eggs - 5 pcs.;
- sugar - 150 g;
- cocoa powder - 25 g;
- baking powder - 1 tsp;
- vegetable oil - for lubricating the mold.
For syrup:
- water - 100 ml;
- sugar - 50 g;
- raspberry puree - 60 ml;
- cognac - 30 ml.
For the cream:
- raspberry puree - 100 ml;
- cognac - 30 ml;
- chocolate - 200 g;
- butter - 200 g;
- sugar - 30 g
For marmalade:
- sugar - 150 g;
- raspberries - 300 g;
- agar-agar - 5 g;
For glaze:
- chocolate - 100 g;
- cream 33% - 150 g.
Cooking process step by step
Make raspberry marmalade. In this recipe, agar agar is taken as a basis, but if you do not find it, it is allowed to substitute gelatin. Put 300 g of raspberries in a large container and grind with a blender. If you are using not fresh, but freshly frozen raspberries, you can slightly increase the amount.
Transfer the raspberries to a saucepan or heavy-bottomed saucepan, add 150 g of sugar. Put the raspberries on fire and dissolve the sugar, stirring occasionally, but do not bring the mixture to a boil. Pass the raspberries through a sieve and pour the resulting jam into an ovenproof dish.
Mix 2 tablespoons of agar-agar jam and add everything to the raspberry mass. Put it on the heat again and bring to a boil, stirring with a whisk, but do not let it boil. Pour the jam into a mold and refrigerate until the mass solidifies.
Make a syrup. Beat raspberries with a blender and grind through a sieve. Pour half of it into a small container, add water, sugar and brandy. Stir and put on fire. Cook the mass, stirring occasionally, over medium heat until thickened, about 6-7 minutes. The mixture should not boil too much.
Prepare the cream. Mix the second half of the grated raspberries with black or milk chocolate, add brandy and sugar. Put on fire and melt the chocolate in a water bath. Beat soft butter until white for 2-3 minutes, stir in chocolate until smooth. Put the cream in the refrigerator for 1 hour to thicken.
Make a biscuit. Separate the egg whites from the yolks. Whisk the yolks until light colored. Add 4 tbsp. tablespoons with a slide of sugar and beat again. Whisk the whites and add the remaining sugar to them. Whisk again until firm peaks. Add the yolks to the whites and stir the mass with a spatula in one direction.
Sift and mix cocoa powder, baking powder, both flours. Put the whole dry mixture in parts into the eggs, stirring with a spatula to one side. Grease a bowl of a multicooker with oil and put all the dough there. Turn on the "Baking" mode for 1 hour. Then take out the biscuit and let it cool.
Remove the congealed marmalade from the mold and cover tightly with parchment paper. Place a plate on top and turn over. Cut the sponge cake into 2 parts. Cover the bottom and sides of the form with parchment. Place the crust on the bottom of the mold and soak in the syrup.
Lubricate it with cream, top with the marmalade and the remaining cream. Soak the top cake with syrup and turn over to the cream. Press down on top of the cake with a plate and refrigerate overnight. Remove the cake from the mold in the morning. Heat the cream and chocolate and stir until smooth. Pour the prepared ganache over the top of the cake. Decorate the raspberry marmalade chocolate cake with raspberries and mint.
No baked marmalade cake: an easy and quick recipe
You will need:
- sweet cookies - 700 g;
- bananas - 4-5 pcs.;
- sour cream - 500 g;
- canned pineapples - 1 can;
- striped marmalade - 200 g;
- gelatin - 40 g;
- spiral marmalade - 150 g;
- black chocolate - 100 g;
- whipped cream - spray;
- water - 500 ml.
Step by step cooking process
Dissolve the gelatin in warm water. While stirring, heat it, but not to a boil. Cut the striped marmalade into thin long slices across the slice, and chop the spiral into thin slices so that the stripes are visible.
Peel the bananas and cut into slices. Drain the pineapple juice, add the strained gelatin solution and sour cream to it, mix. Put chopped marmalade, bananas, pineapples, cookies in a bowl. Stir all the ingredients until almost all the liquid is absorbed, transfer the mass to a split cake tin, lined with cling film.
Refrigerate the cake for 6-8 hours. Then take the cake out of the mold onto a platter, grate a bar of chocolate on top, squeeze out delicious cream from a can and decorate with interesting patterns of marmalade orange slices.
