Pies with jam, Cakes

Pies with jam, Cakes

Sweets recipes → Cakes

Recipes for dough products → Pies → Pies with jam

A delicious recipe for shortbread cake for tea. So simple and tasty. Is there such a recipe? Eat. Classics of Russian cuisine. I recommend.

I want to see that even from a minimum of ordinary and affordable goods you can make such a wonderful and delicious cake-pie. The grated pie with jam turns out tender, it just melts in your mouth, and its colorful layers perfectly mix together to taste! By the way, according to the recipe there are only 4 tablespoons of sugar in the cake!

Lots of nuts, apricots and chocolate - this is the unique taste of the Hungarian Gerbo pie. Both yeast and baking powder are used for the dough. I made the dough with margarine, the cake-pie came out beautifully golden in color, airy and very tasty.

We would like to offer you a recipe for a very tasty, common for Austrian cuisine and famous “Linzer” cake with jam.

A very ordinary chocolate cake in a slow cooker. This is what you call “chocolate chocolate in chocolate”. The cake-pie with jam turns out very tender, soft and moderately sweet.

I would prefer to call this pastry a pie, but this traditional Austrian dish, records of which were discovered back in 1653, is intended to be called a cake. And the ease of making this shortbread cake is absolutely amazing!

A sponge cake with raisins, soaked in jam and snowed with sweet powder is a quick solution for the arrival of guests.

Plyatsok made from shortcrust pastry with sour cream and jam - an indescribably beautiful and delicious cake-pie. Everyone who tried it asked me for the recipe. Now I am sharing this delicious recipe with you, may your guests be as pleased as mine.

The very name of the cakes (or pie) comes from the name of the Hungarian pastry chef Emil Gerbaud. This recipe contains a very unusual dough, not typical of our cuisine. The yeast here acts as an additional leavening agent. The dough comes out similar to shortbread, but the most tender and crumbly.

Airy cakes with a pleasant berry taste are perfect for home tea or gatherings with friends. The cakes are made from sponge dough with butter and are soft and tender. You can use any kind of jam, but it’s better with sourness.

Frisky homemade roll for tea. A juicy, tender roll of condensed milk, with curd cream and berry jam - a very tasty combination, especially cottage cheese with blueberries or strawberries.

First, the base is baked, from which the sponge cake is prepared. This biscuit can also be used to make pastries, cakes and other confectionery products.

A wonderful cake based on grated shortcrust pastry.

A juicy chocolate cake with a layer of jam - an ordinary and delicious dessert for a homemade tea party! You can use whatever jam you like, I used apricot jam, and with chocolate dough this combination turned out to be a winning one - we ate the cake right away!

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Jam cake

I looked through the entire website, but couldn’t find such a recipe. I found it out not long ago; my mother used to bake this cake when I was a child. The cake can also be called economical, because the number of ingredients is small. You don’t even need to soak it in cream, it’s already delicious.

Ingredients for “Jam Cake”:

• Jam (any kind, even slightly fermented will do, I used dark currants, ground with sugar) - 1 cup.
• Wheat flour / Flour - 1 cup.
• Chicken egg - 1 piece
• Slaked soda with vinegar - 1 tsp.
• Water (boiled, cool, if the jam is very thick, approximately) - 100 ml
• Cream (any kind, if desired, I have 200g sour cream with 1/4 cup sugar)
• Berry (for decoration, optional, I have dark currants)

Production time: 30 minutes

Nutritional and energy value:

Recipe for “Jam Cake”:

Beat the egg, add jam. If it is thick, add a little water. Mix well.

Add flour and slaked soda. The dough will begin to foam.

The dough should be thick and not flow from a spoon.

Grease the mold with oil and lay out the dough.
Bake in an oven preheated to 180-200 degrees for 15-25 minutes. Check readiness with a wood stick.

Remove the finished crust from the oven and let it cool.
The darker the jam, the darker the cake will be. All! The pie is ready, you can enjoy it.

If you decide to use cream, the shortbread needs to be cut lengthwise and soaked in the cream of your choice. Also grease the top with cream.

Decorate as you wish. I have dark currant berries.

Option without cream. Delicious too.

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nm1958

I do not care what you think of me. I don't think about you at all. Chanel Coco.

For a long time I found a recipe for a pie made from old jam among my mother’s notes. We previously baked it in a Russian oven, it was very tasty. I found such a recipe on the Internet. In some sources it is called “Gypsy Cake”.

On the Internet I found a step-by-step description of how to prepare such a pie.
With paintings. Comrade recipe ANdeAd

A simple cupcake or how to get rid of old jam

In the end, I got my hands on Yummy. If you have at home a huge amount of jam sent by your grandparents, which has nowhere to put and nowhere to eat (pat on the tummy), I suggest putting it to work. You can make a regular but delicious cupcake from it.

Without asking, take a glass of jam without seeds (and if you are especially gifted with teeth, you can have seeds), and add a teaspoon of baking soda to it.

Mix well and wait from 5 to 20 minutes. The mixture should foam.

Moreover, old, already “thoughtful” jam (i.e., which has begun to sour), gives the most abundant foam, and, consequently, the most fluffy dough.
Add a glass of kefir.

. and 2-2.5 cups of flour.

The amount of flour depends on the consistency of water to which it is added. If the jam is very liquid, and the drink is 1% or low-fat, then more flour will be needed (2.5 cups).

Mix everything thoroughly until a homogeneous mass is obtained.

In this case, the strangely unpleasant color of the dough is caused by the blackcurrant jam used.

Next, we take, also without asking, a frying pan or any other baking dish. This accessory must have a high-profile side. Lubricate the bottom and these same sides (from the inside) with margarine.

Carefully pour the finished mixture into the container.

If you can’t create this carefully due to the high coefficient of hand curvature, then I recommend downloading utilities that alleviate the torment.

Place the accessory filled with “meaning” in a preheated oven over medium (or slightly less) heat. Because for a stove from the Karpaty vendor, I couldn’t find a program that measures the temperature even in Yandex, so I can’t indicate the required number of degrees. We're waiting, sir. 35-45 minutes.

Necessary and sufficient aspects of readiness are: the edges of the product lag behind the sides of the accessory and the absence of sticky dough on the tines of the fork when trying to pierce the middle.

After tipping (not really realizing) the finished cake from the frying pan onto the board, it needs to be allowed to cool.

The cake is ready to eat.

But we will go further. For those who are not too lazy to get perverted, it is proposed to transform the above cupcake into something like a cake.

Cut the shortbread in half using the method below:

We make cream, in our case we used a glass of sour cream and 2 tbsp. spoons of sugar.

Spread 1-2 tbsp onto the bottom of a suitable sized dish. spoons of cream.

. and lay out both halves of the cake, coating them with a sufficient amount of cream.

For best soaking, pierce the finished cake with a fork a couple of times.

. After that, enjoy the product only visually for a couple of hours so that it infuses.

Bon appetit, camarades

IMHO. I’ll try to bake in a bread maker borrowed from a neighbor for a while; the oven on my Brest gas stove hasn’t been working for a long time. I downloaded the instructions for using the bread machine from the Internet.

PS. Previously, I had a poacher’s recipe for pickled silver carp. I didn’t have time to take a photo of the finished dish, we ate it. But it seems to me that I went too far with the carrots and onions; next time I will add much less carrots and onions to the pickled silver carp. It seems to me that it will marinate just fine anyway.

Jam cake. The dessert is simply magical, as my son says, “Even a well-fed person will have an appetite.”

A jam cake is a “wet” cake, it is delicious in itself, you can divide it into parts and treat yourself to it. But with cream, the dessert is simply magical! But for such a “languid” cake, the cream must be dense. By the way, there are quite a lot of such creams: Ice cream, creamy, curd, etc. But I prepare the shortcakes for this cake so delicious and tender that cream would even be unnecessary. To highlight the fruity taste of the cakes, I make chocolate glaze. True, the glaze is extraordinary. But it is better to show than to explain.

Ingredients:

For the cakes:

• Sour cream – 0.5 tbsp.;
• Sugar – 1 tbsp.;
• Apples – 5 pcs.;
• Flour – approx. 350-400g;
• Testicle – 1 pc.;
• Vegetable oil – 1.5 tbsp;
• Soda – 2/3 tsp;
• Coriander - a third of a teaspoon;
• Cinnamon – 0.5 tsp;
• Orange zest – 0.5 tsp.

For impregnation and glaze:

• Apples – 2 pcs.;
• Sugar – 150g;
• Butter – 75g (25g for caramel and 50g for glaze);
• Chocolate – 100g;
• Boiled condensed milk – 3 tbsp.

Step-by-step recipe with photos

Let's start by making a pie, which we will cut into several layers.

The base of this pie is jam. You can take ready-made jam. If the jam sits for a long time or is slightly spoiled, the pie will turn out even tastier!

Or you can make your own jam especially for this pie.

You can take any fruit or berries. The main thing is to adjust the sweetness: the jam should turn out very sweet.

I will have apple jam. To do this, I peel the apples and cut them into pieces.

Place the apple pieces in a saucepan. Add sugar and coriander. Pour 1/3 cup of water and set the apple jam to cook.

Apple jam should boil. And immediately remove it from the heat. Let the jam cool a little.

In the meantime, combine eggs, vegetable oil and sour cream. Mix these ingredients, you can create this with a mixer, this will turn out both faster and more painstakingly.

Grind the jam in a blender until pureed. And add jam to the mixture of sour cream and eggs.

You can not puree the jam, this is optional. I do it one way and another.

Add orange zest and cinnamon to the mixture. And again, it's up to your own taste.

When all the ingredients are combined, add flour to the mixture. With an extreme portion, add soda with flour.

At this point, the oven must be turned on and warm up to 180⁰.

The dough for the mixture should be a little thicker than for pancakes.

I didn’t write directly how much flour, because the mixture of the dough is more important, and we use it to guide how much flour to add to the dough.

Prepare the mold and pour the dough into it. When the mold is filled with dough, you should lightly tap the mold on the table so that the dough is moderately distributed.

Bake at 180⁰ 40 minutes.

My pie came out with a cap on top. This is not creepy: with any option, the top is cut off.

Let the cake cool, then remove it from the pan and remove the parchment.

Cut the pie into 2-3 shortcakes. It’s worth doing this only when the cake has completely cooled down (I was in a hurry, so small “pellets” came out).

Wrap the completely cooled shortcakes one at a time in cling film and place them in the refrigerator for 6 hours.

On the day of assembling the cake, we begin the 2nd part of our dessert and will prepare the glaze and impregnation.

For impregnation, peel the apples and cut them into slices 3 mm wide.

We dilute the sugar with water (approximately 3-4 tbsp), add butter to it and put on fire until the sugar is completely dissolved.

When the sugar melts, add apples to the syrup and cook until the syrup boils.

Place pieces of butter for icing and pieces of chocolate into a saucepan. Place in a steam bath. When the butter melts, stir the chocolate from time to time so that it melts faster and more evenly.

Let the apples in the syrup cool slightly.

Soak the bottom crust with syrup. I soak the bottom of the crust first. Later I turn it over and soak the top. This way the cake will be simply wonderfully soft and rich in fruity taste.

We finish making the glaze by mixing it with condensed milk. This will allow you to get a very tender mass, which, when frozen, does not become very hard (it is important that the glaze be soft, because our cakes are very, very tender).

Cover the bottom cake with a thin layer of glaze.

And this step is very exciting. I once laid out pieces of fruit using the same method, and I realized that this cake is a real masterpiece! The apples are so soft and they fit so organically into the flavor of the pie. This layer decorated the dessert better than any cream.

The main thing is to fill the entire area of ​​the cake with pieces of fruit. And specifically, they will soak the bottom of the second cake.

Place the second cake on top of the fruit and generously soak it in syrup.

Grease the top of the cake with glaze.

You can lay out the thickest layer of icing on the sides of the cake. And later, use a spoon to form these “volcanoes”: apply a spoon to the icing and lift it sharply, a jagged decorative edge appears at the cake.

Let the cake sit in the refrigerator for 2 hours. And the glaze will harden, and the cakes will be properly soaked. And here he is, our most delicious handsome man! The jam cake is so delicious that it is the first dessert to be eaten.