Jellied fruit and berry pie: an easy and delicious master class

Jellied fruit and berry pie: an easy and delicious master class!

I have understood this kind of pie for a very long time. My friend baked it in a special form, which she brought from the GDR, where her father served, back in distant Russian times. This shape was the subject of my terrible snow-white envy, and the pie in it seemed to me the height of culinary skill. Then, in our inexperienced times, he evoked admiration and ecstasy against the backdrop of obvious sour cream and solemn Napoleons.

Now, fortunately, acquiring such a shape is not a problem; I was the first to come across this small tin one, only 20 cm in diameter.

Later I bought a huge Teflon one.

There are still similar silicone ones on sale, but I don’t have them.

For this pie, I make a sponge cake according to this recipe: this is a charlotte recipe, and the dough recipe is perfect for our jellied pie.

“1) Turn on the oven at 180 degrees.
2) In a Teflon frying pan, dia.
29 cm melt a little (30-40 g) butter (from time to time without it), sprinkle 3-4 tbsp. Sahara. I chop 3-5 apples (preferably sour ones) into a frying pan and simmer them, gradually sprinkling them with sugar. Once the juice has evaporated and the apples are ready, I set them aside and cool. It’s also very tasty to create apples with half-circles of oranges with skins, and fry them (this time there was no orange in the photo). 3) In a mixer bowl, beat 3 cool egg whites from 1 cup.

1. Turn on the oven at 180 degrees.

2. Grease the mold with oil and dust with flour.

3. Prepare the dough.

4. Transfer the dough into the mold.

5. Place in the oven for 25 minutes.

6. Take out the biscuit and cool slightly.

7. Turn the cake over onto a plate, feet up.

8. Next we decorate our pie.

We lay out any fruit on the surface of the shortbread, I have strawberries right now.

9. Make jelly. For this cake, you can use Dr Oetker’s “Cake Jelly”, it comes like this

there are other companies like this

1 bag is enough for this pie. For strawberries I use reddish jelly. For non-red fruits and berries I use dull jelly. We prepare it according to the instructions on the bag.

Let the jelly cool slightly and pour over our strawberries, starting from the center. You need to pour it quickly, the jelly sets instantly. If you have any unused jelly left in the bowl, you can melt it again and pour it in again.

If you pour hot jelly, it will be absorbed into the biscuit. The jelly should be approximately 50-55 degrees.

It turns out to be such beauty!

Now comes the fun part! This pie can be baked all year round. Add fruits and berries according to the season, here are some of my pies for you.

In general, put what you have at hand in artistic order.

You can thinly spread any cream on the biscuit that you like, I don’t spread it, it’s delicious for me)))

A very light, very tasty pie, easy to make and just as easy to eat)))

PS Working with jelly requires a little skill, it will come after 2-3 pies.

This jelly can be replaced with regular jelly in bags, just take half the amount of water according to the recipe. But it’s still better to have a special “For the cake”. Don't forget to cool the jelly!

You can bake shortbread from dough according to your favorite recipe. I just love biscuit)))

How to bake such a pie without such a mold? Only from shortcrust pastry, where you can form a side. Or choose the middle from the biscuit.

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Cake with jelly . Cake with jelly

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The invention of gelatin belongs to the Yankee Peter Cooper. Over the 100 years of its existence, the delicacy has not lost its relevance at all. Housewives love jelly because it cooks quickly and is always a hit with both kids and adults.

You can make a jelly cake using this simple recipe. Pour gelatin with cool boiled water, leave to swell, then discard in a colander, mix with juice and sugar. Heat until dissolved, without letting it boil, cool.

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Cut the shortcakes into two “levels”, layer them with jam in the middle. The surface can also be lightly greased with jam, lay out berries, sliced fruits, pour a thin layer of jelly onto the cake, cool, add a little more, cool again, etc. Place the finished cake in the refrigerator. Serve when the jelly is one hundred percent set.

Not only jam, but also any cream, for example, sour cream, can serve as a layer for a cake with jelly. The edges of the cake can also be decorated in an original way - for example, with butter cream, coconut flakes or crumbs left over from baking the cakes.

To make a cake, it is best to take packages of multi-colored jelly - thanks to the rainbow, the dessert will look most beautiful and festive.

Pie with jelly and fruit. Prepare very quickly. And delicious.

Hello girls! I would like to share with you my lifesaver recipe. If suddenly someone decided to drop by for a visit, having warned you about this right before the visit, then this pie constantly helped me out. The only aspect: once you spend money on a special baking dish

Nowadays there is always something to welcome a guest into the house, and just to pamper yourself. The recipe is ordinary. Bakes quickly. Decorated too. Well, now, in order: I make the dough in 2 versions, depending on the availability of goods:

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