From dry jelly, you can make an original and very tasty biscuit - the basis for a homemade pie. There are many interesting recipes, simple and quite complex. You can decorate the finished product with icing, cream, jam or whipped cream.
Quick Pie for Evening Tea: Step-by-Step Preparation
A very simple classic recipe designed for novice housewives. Any dry jelly is suitable for cooking: cherry, raspberry, apple, blackcurrant. The tart can be served warm or cold and goes well with homemade custard or slightly melted ice cream.
Ingredients:
- 200 g dry jelly;
- 4 eggs;
- 100 g wheat flour;
- 1 tsp baking soda;
- 0.5 tsp lemon juice;
- odorless vegetable oil; icing sugar for dusting.
Open the briquette with jelly, crumble the contents to a powdery state. Pour in the sifted flour, mix thoroughly. Break the eggs into a separate container, beat them with a whisk or submersible mixer until fluffy and uniform. Pour the egg mass into the dough-flour mixture, grind with a spatula.
Quench the soda with lemon juice, add to the dough. Mix everything well. The mass should resemble thick sour cream: homogeneous, without lumps.
Grease a refractory baking dish or deep frying pan with vegetable oil. Pour the dough into a container, smooth the surface with a wide knife. Place the dish in an oven preheated to 180 degrees. Bake the cake for about a quarter of an hour. Then pierce the cake with a toothpick. If it remains dry, the cake can be removed from the oven.
Take the product out of the oven and cool directly in the mold. Then put the sponge cake on a dish. The surface can be sprinkled with powdered sugar, garnished with whipped cream or cream.
Lush pie on kefir
The biscuit baked according to this recipe turns out to be voluminous and porous. To preserve the airiness of the dough, it is mixed very gently and baked in a well-heated oven. Thanks to the addition of low-fat kefir, the calorie content of the dessert is reduced; after sugar sprinkling, a ruddy crisp crust forms on the surface. The pie will take no more than 40 minutes to prepare.
Ingredients:
- 250 g dry jelly;
- 0.5 cups of low-fat kefir;
- 3 eggs;
- 0.25 tsp baking soda;
- 130 g wheat flour;
- 2 tbsp. l. Sahara;
- vegetable oil for lubrication.
Pour kefir into a deep bowl, add baking soda and stir. Leave the mixture at room temperature for a few minutes to slightly bubble.
Crush a briquette of jelly in a mortar, add kefir, and release eggs there. Whisk the mixture with an immersion blender or whisk. Add pre-sifted flour, knead the batter.
Grease the mold with vegetable oil, pour out the dough, smooth the surface with a wide knife. Sprinkle the sugar over the cake evenly. Put the dish in the oven preheated to 180 degrees. Bake until tender on the middle oven shelf. Remove the finished cake from the oven and cool slightly. Remove the product from the mold, cut into portions and serve.
Chocolate pie with semolina
Berry jelly goes well with natural cocoa. A light cake with a pleasant chocolate flavor turns out to be juicy and tasty thanks to the sugar and milk impregnation. You can decorate the product with grated chocolate: dark, milk or white.
Ingredients:
- 250 g dry jelly;
- 0.5 cups low-fat sour cream;
- 80 g semolina;
- 3 tbsp. l. cocoa powder;
- 150 g wheat flour;
- 3 eggs;
- 0.5 tsp baking soda;
- 0.5 cups of milk;
- 2 tbsp. l. Sahara;
- vegetable oil for lubrication;
- several slices of dark chocolate.
Separate the whites and beat them with a mixer until fluffy. Grind the yolks with a spatula until smooth. Crush dry jelly into powder, add sifted flour, soda, semolina and cocoa powder. Mix all dry products thoroughly.
Put the dry mixture into the egg mass, add the beaten egg white in portions. Stir the dough gently so that it does not settle.
Grease the mold with vegetable oil and pour the dough into it. Place in a preheated oven, bake for 15-20 minutes. The cake should become fluffy and fluffy.
Mix milk and sugar, bring to a boil and stir until crystals are completely dissolved. Pour hot milk over the cake and wait until the liquid is absorbed. Cut the product into pieces directly in the mold, arrange on dessert plates. Sprinkle each portion with chocolate and garnish with a fresh mint leaf.
Sauerkraut pie in a slow cooker
Dry jelly can be supplemented with any jam or jam, the taste of the cake will be even more interesting and rich.
Ingredients:
- 200 g dry jelly (1 package);
- 80 ml of low-fat milk;
- 0.5 cups liquid jam (raspberry or strawberry);
- 3 eggs;
- 4 tbsp. l. wheat flour;
- 0.5 tsp baking powder;
- butter for lubricating the mold;
- icing sugar for dusting.
Break the eggs into a deep bowl and stir thoroughly with a mixer. Add a crumbled briquette of jelly and milk. Beat everything until smooth, add baking powder and mix again.
Grease the multicooker bowl with melted butter. Pour half of the dough into it, place a layer of jam on top and cover it with the remaining dough. If desired, you can increase the number of layers. Smooth the surface of the future cake with a silicone spatula, close the lid of the multicooker and set the "Baking" mode. The cake takes about 40 minutes to cook.
After the end of the cycle, open the multicooker and cool the biscuit right in the bowl. Put the finished pie on a flat dish, sprinkle with powdered sugar, garnish with whole strawberries or raspberries.
