From dry jelly you can make an original and very tasty biscuit - the basis for homemade cake. There are many interesting recipes, simple and quite complex. The finished product can be decorated with glaze, cream, jam or whipped cream.
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Quick cake for evening tea: step-by-step preparation
A very simple classic recipe for beginners. Any dry jelly is suitable for cooking: cherry, raspberry, apple, blackcurrant. Pie can be served warm or cold, it goes well with homemade custard or slightly melted ice cream.
Ingredients:
- 200 g of dried jelly;
- 4 eggs;
- 100 g of wheat flour;
- 1 tsp baking soda;
- 0.5 tsp lemon juice;
- odorless vegetable oil; powdered sugar for sprinkling.
Open the briquette with jelly, crumble the contents to a powdery state. Pour the sifted flour, mix thoroughly. Break eggs into a separate container, beat them with a whisk or a submersible mixer until splendor and uniformity. Pour the egg mass into the sour-flour mixture, grind with a spatula.
Quench soda with lemon juice, add to the dough. Mix everything well. The mass should resemble thick sour cream: homogeneous, without lumps.
Grease a refractory baking dish or deep pan with vegetable oil. Pour the dough into the container, smooth the surface with a wide knife. Place the mold in the oven, preheated to 180 degrees. Bake the cake for about a quarter of an hour. Then pierce the cake with a toothpick. If it remains dry, the cake can be removed from the oven.
Remove the product from the oven and cool directly in the mold. Then put the sponge cake on the dish. The surface can be sprinkled with powdered sugar, garnished with whipped cream or cream.
Lush Kefir Pie
The biscuit baked according to this recipe is voluminous and porous. To preserve the airiness of the dough, it is mixed very gently and baked in a well-heated oven. Thanks to the addition of low-fat kefir, the calorie content of the dessert is reduced; after sugar sprinkling, a crispy crust forms on the surface. Cooking a pie will take no more than 40 minutes.
Ingredients:
- 250 g of dried jelly;
- 0.5 cups low-fat kefir;
- 3 eggs;
- 0.25 tsp baking soda;
- 130 g of wheat flour;
- 2 tbsp. l Sahara;
- vegetable oil for lubrication.
Pour kefir into a deep bowl, add soda and mix. Leave the mixture for a few minutes at room temperature so that it bubbles slightly.
Crush the kissel briquette in a mortar, pour kefir, and release the eggs there. Beat mixture with a submersible blender or whisk. Add pre-sifted flour, knead batter.
Grease the mold with vegetable oil, pour the dough, smooth the surface with a wide knife. Sprinkle sugar cake evenly. Put the mold in the oven, preheated to 180 degrees. Bake until cooked on medium-level oven. Remove the finished cake from the oven and cool slightly. Remove the product from the mold, cut into portions and serve.
Chocolate semolina pie
Berry jelly goes well with natural cocoa. A light cake with a pleasant chocolate aftertaste turns out to be juicy and tasty thanks to milk and sugar impregnation. You can decorate the product with grated chocolate: dark, milk or white.
Ingredients:
- 250 g of dried jelly;
- 0.5 cups low-fat sour cream;
- 80 g semolina;
- 3 tbsp. l cocoa powder;
- 150 g of wheat flour;
- 3 eggs;
- 0.5 tsp baking soda;
- 0.5 cups of milk;
- 2 tbsp. l Sahara;
- vegetable oil for lubrication;
- a few slices of dark chocolate.
Separate the squirrels and beat them with a mixer in a lush foam. Grind the yolks with a spatula until smooth. Crush the dried jelly into a powder, add sifted flour, soda, semolina and cocoa powder. Mix all dry foods thoroughly.
Put the dry mixture into the egg mass, add beaten egg white in portions. Stir the dough gently so that it does not settle.
Grease the mold with vegetable oil and pour the dough into it. Place in a preheated oven, bake for 15-20 minutes. The cake should become lush and airy.
Mix milk with sugar, bring to a boil and mix until crystals are completely dissolved. Pour in hot milk pie and wait until the liquid is absorbed. Cut the product into pieces directly in the form, arrange on dessert plates. Sprinkle each portion with chocolate and garnish with a leaf of fresh mint.