Jelly cake Broken glass

Jelly cake “Broken glass”

I am sharing a recipe for making a special dessert – “Broken Glass” jelly cake. There are several recipes for making this dish. I made it with sour cream, and to make “broken glass” I took dry jelly mixtures from kiwi, strawberry and orange. You can take the rest too. The taste of the cake will be slightly different, but not worse.

The jelly cake is a great success in any company and is selling in great demand!

Ingredients

Sour cream 20% – 500 g
Gelatin – 25 g
Dry strawberry jelly – 80 g
Dry kiwi jelly – 80 g
Dry orange jelly – 80 g
Granulated sugar – 1 tbsp.
Water for gelatin – 150 ml
Water for jelly – 660 ml

How to cook

First you need to prepare multi-colored jelly from ready-made powder. To do this, any type of jelly must be individually poured into 220 ml of cool boiled water, stir well and leave to swell for 30 minutes.

Dissolve the jelly masses in a water bath until the gelatin grains completely disappear, cool and put in the refrigerator to harden.

Cut the finished jelly into random pieces.

Pour gelatin into 150 ml of cool boiled water, stir well and leave for 30 minutes.

Place sour cream in a bowl and add sugar.

Stir the mixture thoroughly until the sugar is completely dissolved.

Dissolve the gelatin in a water bath and cool until warm.

With very vigorous stirring, add gelatin into the sour cream mixture in a narrow stream. It is necessary to act very quickly, because the sour cream-gelatin mass thickens very quickly.

Add chopped pieces of jelly to the sour cream mixture.

Stir everything very quickly.

The mold for the jelly cake must be such that the cake comes out in the form of a dome. To do this, you can use a huge deep bowl. Line the inside with cling film so that the cake can be freely removed from the mold, and quickly fill it with a jelly consistency. Place the mold in the refrigerator for the jelly to harden. This may take from 3 to 5 hours.

Remove the finished cake from the mold, place it on a plate and remove the film.

When serving, cut the jelly cake into individual servings.

Broken glass cake

Sunday, June 19, 2016

Another ordinary dessert recipe, which is incredibly better suited for hot summer time. Let's prepare a tender and very tasty jelly cake Broken Glass, which, in fact, is sour cream jelly with multi-colored cubes of fruit jelly. This cake can be created in portions and served to guests at the end of the meal.

The finished jelly cake Broken glass holds its shape unsurpassedly and is wonderfully cut into portions, while the cut looks appetizing and perky. Prepare this dessert with your children, and later enjoy it at the family table - you will get a lot of pleasure.

Ingredients:

Making a dish step by step:

To make this ordinary and delicious dessert, we need sour cream (any fat content), cool boiled water, sugar, gelatin, a pinch of vanillin (optional), and also multi-colored jelly (in the form of a dry powder concentrate).

First we need to create a multi-colored jelly - as I wrote above, my choice fell on cherry, orange and kiwi. It doesn’t matter at all what you use – play with the colors so that it is beautiful, bright and appetizing. For example, lemon jelly will have a yellowish color, strawberry jelly will have a reddish color, and apple jelly will have a greenish color. Carefully study the annotation on the packaging of the semi-finished product: I use 320 ml of water for 80 grams of dry powder. I used 300 ml so that the finished jelly was slightly denser and cut perfectly. So, pour the contents of 1 sachet into 300 ml of cool boiled water, mix and leave to swell for 30 minutes (the instructions say 40 minutes, but half an hour is definitely enough). We do the same with the other 2 types of jelly, diluting them with the same amount of water in different dishes.

Cake Broken glass with sour cream

Preparation time: 5 min.

Production time: 3 hours

Number of servings: 10 pcs.

Ingredients

Video for the recipe “Broken glass cake with sour cream”

How to make jelly cake Broken glass without baking

No-bake desserts are very popular not only in the summer. Ease of production, natural ingredients, abundance of flavors - these are not all the advantages of such desserts. One of the most popular such recipes is the Broken Glass cake with sour cream. Preparing the ingredients and making it itself will take time, but the end result will be a very tasty dessert. One of the fundamental points will be how to create jelly. It must be diluted not according to the advice on the package, but with the least amount of water. This needs to be done so that the “pieces of glass” have the most dense structure. It doesn’t matter what kind of sour cream is suitable for this recipe, the main thing is that it is fresh and does not have a sour taste.

In this step-by-step recipe we will reveal all the secrets of how to make a Broken Glass jelly cake.

How to cook “Broken Glass Cake with Sour Cream” step by step with photos at home

To make the “Broken Glass” jelly cake, we need 20% sour cream, sugar, instant gelatin, dry jelly powder - reddish, green and yellow, water.

We will use 3 types of jelly: strawberry, lemon and kiwi. Dissolve each jelly in hot water, but take it not 0.5 liters, as indicated in the instructions, but 300 ml.

Pour a 1.5 cm layer of each jelly into a separate bowl and leave until completely set.

Combine instant gelatin 25 g with 150 ml of water. Let it swell for 15 minutes.

After the colored jellies for the cake have cooled completely, melt the gelatin in a water bath, and lightly beat 500 g of sour cream with 200-250 g of sugar (to taste). Add the cooled gelatin evenly into the sour cream. To do this, first mix 2-3 tablespoons of sour cream into the gelatin mixture, and then combine it with all the sour cream.

Line a deep dome-shaped pan with cling film. Pour sour cream into it and mix in chopped multi-colored jelly cubes. Cover the top with film and place in the refrigerator for 3-4 hours.

Our Broken Glass jelly cake is ready. Before serving, remove the film and cut the jelly into portions. Enjoy your tea with a delicious cake.

Cake “Broken Glass”

Do you like light desserts? Then you will like the recipe for the “Broken Glass” cake - it’s easy to prepare at home. In fact, this is a frozen sour cream mousse with colorful cubes of fruit jelly and bananas placed between thin chocolate sponge cake layers. When cut, the dessert looks elegant and bright, like a multi-colored mosaic made of the brightest pieces of glass, which is why children really like it.

For colorful jelly

purchased consistencies are useful - ready-made extract in bags, the contents of which are diluted with water and poured into molds. To make the cake look contrasting in cross-section, cooks use jelly of different colors, for example, strawberry, orange and kiwi.

Biscuit

bake quickly at home or get it ready-made in the store to save time.

For sour cream jelly

You just need to beat the sour cream with sugar and add the swollen gelatin. Take sour cream with a fat content of 15-20%, be sure to be fresh and non-acidic, without grains! To make the cake even tastier, I recommend adding fruit; canned peaches and bananas work well.

Since the “Broken Glass” cake is gelatin, it will need time to harden, at least 4-5 hours. It’s even better to leave it in the refrigerator overnight (that is, in the dark) so that the shortcakes stick better to the base and the dessert cuts perfectly. I recommend starting production the day before the special event.

Ingredients

jelly concentrate – 3 packs of different flavors
water – 250 ml for each package of jelly
bananas – 1-2 pcs.
sour cream – 600 g
sugar – 150 g
gelatin powder – 20 g
water for diluting gelatin – 100 ml
vanillin – 1 chip.

flour – 1.5 tbsp.
sugar – 1 tbsp.
cocoa powder – 2.5 tbsp. l.
baking powder – 7 g
soda – 3/4 tsp.
chicken eggs – 2 pcs. small
milk – 0.5 tbsp.
vegetable oil – 50 ml
boiling water – 0.5 tbsp.

Manufacturing

Colorful jelly

First you need to prepare three types of multi-colored jelly. I used ready-made dry extract with pineapple, kiwi and cherry flavors; you can choose any flavor that you like. The main thing is that the colors are different and colorful, then the “Broken Glass” cake will turn out bright when cut.

Read the label on the package carefully, because different manufacturers have different manufacturing techniques, water size and setting time. Any package weighing 85 g is designed for 400 ml of boiling water; you just need to add it and stir until dissolved. I used less water (250 ml each) so that the jelly did not simply harden, and it cut perfectly with a knife. I poured it into silicone molds, it comes out of them very easily. If there are no such molds, no matter what kind of bowl will do, but after it hardens, you will have to dip it in hot water so that the jelly comes off the walls.

Chocolate sponge cake

For the sponge cake, I combined all the dry ingredients in a bowl: sifted flour, cocoa powder, sugar, baking soda and baking powder. Separately beat the eggs with a mixer until fluffy, pour in the vegetable oil and beat again. Add the dry mixture and milk to the beaten eggs in parts, and at the end pour in boiling water. I immediately poured the dough into a mold lined with parchment and sent it into a hot oven. I used a square pan measuring 26x26 cm.

Bake at 180 degrees until fully cooked (the torch must be dry) - for 20-25 minutes. I cooled the biscuit on a wire rack, and then cut it lengthwise into two shortcakes. I prepared a light syrup for soaking sponge cakes - from boiled water and sugar, you can take syrup from canned peaches or pineapples.

Sour cream jelly with cake additives

When all three types of jelly have hardened, they need to be carefully removed from the molds and cut not very finely, 2-3 cm in size. It is better to cut unevenly and roughly - in the tenderloin, pieces of colored jelly will look most realistic, like broken glass.

For sour cream jelly, we need to take gelatin powder, sour cream of any fat content, sugar and a little vanillin for flavoring. I measured out 20 g of gelatin and poured 100 ml of boiled cool water into it. I left it for 10 minutes to swell (see the time indicated on the package), then heated it until it was completely dissolved so that there were no lumps.

While the gelatin is swelling, combine the sour cream with sugar and vanillin and beat with a mixer at low speed until the sweet crystals dissolve. Then, in a narrow stream, I poured in the diluted gelatin (warm, but not hot), without turning off the mixer. As a result, you should get a homogeneous mass - it hardens very quickly, so we continue to work without delay.

I added pieces of colored jelly and sliced bananas to the sour cream-gelatin mass, stirring quickly with a spoon so that the jelly did not stick together.

Assembling a jelly cake

I placed the first cake in the mold, soaked it in syrup and spread all the jelly filling on top. She covered it with the second cake, pressing it lightly with her hands.

I also soaked the biscuit with syrup on top. I put the dessert in the refrigerator - it should completely freeze.

Place in the refrigerator for 5 hours

After 5-6 hours (I recommend leaving it in the refrigerator overnight (that is, in the dark) ), I carefully removed the perfectly frozen jelly cake with sponge cake from the mold. Decorated the top with colorful coconut flakes.

All that remains is to cut into portions and you can invite everyone to the table! The “Mosaic” or “Broken Glass” cake looks great when cut, it is bright and light, and will appeal to lovers of jelly desserts. The recipe is especially relevant for hot summertime, when you crave something light and cold. Enjoy your tea in both summer and winter!