Stern
Curd and berry jelly (options).

Puree the berries with a blender. Add whole or chopped berries to the puree. Add powdered sugar to taste.
For 500 g of the mixture, take a bag (9 g) of gelatin.
Curd-berry jelly (options)

I found another cake with strawberries.

Sponge cake with strawberries and yoghurt without baking

Since I cooked on vacation, from improvised means, purchased cakes.
I soaked the finished biscuit cakes with caramel sauce and brandy, laid out fresh strawberries, sprinkled with powdered sugar, poured curd-yoghurt (strawberry yogurt) jelly and repeated the whole procedure. On top of the frozen jelly, I put the contour of chocolate sauce and covered it with chocolate chips. On the sides I stuck the purchased bezels. The cake says: 73 ... so what?

Curd-berry jelly (options)

Curd-berry jelly (options)
Merri
Stella, thanks for the details! I love desserts with jelly!
Yulentsia
I made jelly from frozen blueberries at the rate of 500 g. A bag of gelatin 9 g. Chopped berries with a submersible blender. Used gelatin Dr. Otter, 30 g per pack. I weighed 9 g on the scales. If I understood the instructions on the sachet correctly, I used 2 glasses of water for these 9 g. The water did not "gel" especially. The jelly turned out not very "jelly", in my understanding. I was waiting for it to "sway" I thought that I had too much water. But in principle, we liked the jelly as a light, not sugary (I didn't put a lot of sugar) dessert in bowls. It melted very nicely in the mouth. So, I think, is it worth experimenting with other proportions of gelatin, or is it intended this way?

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