Cake with berries in sour cream jelly

Category: Confectionery
Cake with berries in sour cream jelly

Ingredients

Biscuit:
Pancake flour 100 g
Butter 100 g
Sugar 100 g
Eggs 2 pcs
Baking powder 1 tsp
Vanilla sugar 1 tsp
Cream:
Sour cream 300 g
Powdered sugar 0.5 tbsp.
Gelatin 40 g
Berries / Fruits (apricots, plums, strawberries, raspberries, blueberries) 200 g

Cooking method

  • Biscuit:
  • Sift flour, add baking powder to a bowl, eggs, softened butter, plain and vanilla sugar. Knead soft dough. Pour into a greased mold, send it to a preheated oven to 170 degrees (convection for me) for 30 minutes.
  • Cream:
  • Prepare the berries in advance.
  • Pour gelatin with 0.5 cups of cold boiled water and set aside for 20 minutes.
  • Beat sour cream with icing sugar until smooth. Who loves sweets, you can add more sugar, for me the specified amount is enough.
  • Put gelatin on a small fire and heat until completely dissolved, remove from heat. Pour it into the sour cream in a thin stream, constantly stirring, and cool it a little, but so that the sour cream with gelatin does not begin to solidify.
  • Assembly:
  • Wash and dry the berries. Cut the strawberries into 2-3 pieces. Break the cooled biscuit into pieces. Cover a hemispherical bowl or form with foil. Put some berries on the bottom, then a layer of biscuit pieces.
  • Before serving, remove the top foil, turn the cake onto a platter and remove the mold.

The dish is designed for

8 servings

Time for preparing:

45 min + 4 hours

Note

The recipe said to repeat the layers until the ingredients run out, and then pour everything with sour cream and gelatin, close the edges of the film and put it in the refrigerator for at least 4 hours. I poured and laid out in layers.

The original recipe was in a culinary magazine.
In the original, the berries were recommended to use: 150 g of a mixture of strawberries, raspberries, black and red currants.
Since I don't particularly like currants, I did it from those berries and fruits that were at home.

gala10
Well done, Marina, laid out the recipe! Yesterday I copied it in Chuchelka's blog just in case, and now I'm sending it to bookmarks. Thank you!
marina-asti
Quote: gala10

Well done, Marina, laid out the recipe! Yesterday I copied it in Chuchelka's blog just in case, and now I'm sending it to bookmarks. Thank you!
I tried / studied and even succeeded!
To your health!
lillay
Marina, what a beauty!
I’m unlikely to dare to make such a cake ..... And thank you for the recipe and a fabulous photo of fruit beauty!
marina-asti
Quote: lillay

Marina, what a beauty!
I’m unlikely to dare to make such a cake ..... And thank you for the recipe and a fabulous photo of fruit beauty!
Thank you
SanechkaA
very beautiful and spectacular cake and I can imagine how delicate it tastes!
lungwort
Nice .. delicious! You can leave the jelly sour cream, or you can leave creamy. It will still be delicious.
Gaby
Marina, thank you first for the photo at Chuchelka, and now for the recipe.
marina-asti
Thank you all very much for your feedback, I am very pleased, I did not even expect such a welcome!
Twist
Marina, very beautiful cake, the cut is so spectacular!
Gaby
Marinochka, please tell me, can you put frozen fruits or haven't tried to put them?
marina-asti
Twist, thanks for the compliment to the cake!
Quote: Gabi

Marinochka, please tell me, can you put frozen fruits or haven't tried to put them?

You know I have not tried with frozen ones. I did it only with fresh ones.
Maybe if you defrost and the berries are relatively dry, like gooseberries, cherries, cherries, I think the strawberries will flow ...
Gaby
Thank you, you need to experiment.
marina-asti
I remembered about him again)
The biscuit was made according to the recipe, the berries were clearly more than 200 g, since they were washed and were ready for processing, how many fit into the mold, everything went into action) There were strawberries / white and red strawberries / a little gooseberries / white and red currants / blueberries ...

Sour cream was 0.4 kg + gelatin was poured not with water, but with a glass of milk. A large pack of gelatin was 40g.
I like the recipe sponge cake very much in this cake, it is wet, heavy, and at the same time porous and with a bright taste.
Cake with berries in sour cream jelly
Cake with berries in sour cream jelly
Cake with berries in sour cream jelly
Cake with berries in sour cream jelly
Cake with berries in sour cream jelly
Rada-dms
marina-astihow useful it is to go into "random recipes"! Great recipe! Special thanks for the biscuit. We are waiting for summer berries!

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