- Cake, jelly on sour cream - general technological principles
- Recipe 1. Cake, jelly on sour cream “Marble”
- Recipe 2. Cake, jelly on sour cream, with “Hill” berries
- Recipe 3. Cake, jelly on sour cream "Coffee ice cream"
- Recipe 4. Cake, jelly on sour cream, with oranges
- Recipe 5. Cake, jelly on sour cream, with boiled condensed milk - without baking
- Recipe 6. Cake, jelly on sour cream “Strawberry mood”, without baking
- Recipe 7. Cake, jelly on sour cream - tiramisu from biscuit rolls
- Cake, jelly on sour cream - useful tips and tricks
Why there is an increasing interest in cooking cakes with sour cream - it’s not hard to guess. Sour cream - fermented milk product. Its fat content is not as high as that of butter. Using sour cream in combination with gelling ingredients, it is possible to minimize the consumption of fat and high-calorie ingredients to a minimum, so as not to completely abandon your favorite dessert.
Cake, jelly on sour cream - general technological principles
The best base for jelly cake - sponge cake. Its texture is combined with a sour creamy taste and any sweet additions to your favorite dessert. Biscuit is not difficult to prepare, and even options sour cream can come up with hundreds!
Interesting about biscuit.
The base of the sponge cake is sugar, eggs, flour. Biscuit dough becomes fluffy, mainly due to the properties of egg white. The recipe for biscuit, which consists, literally, of “1 cup of flour, 1 cup of sugar and 5 eggs” involuntarily comes as a surprise. Because it is not clear why you need so much flour and sugar.
Let's count. The weight of one egg is medium in size, without a shell - about 50 g.
5 eggs, respectively - 250 g. A glass of sugar - 200-250 g; a glass of flour - 140-160 g.
The weight of the dry mass in this recipe is almost twice the weight of eggs, and this - despite the fact that eggs are not 100% liquid! What product can be obtained by following this recipe? The answer is obvious. Therefore, for any biscuit dough, it is important, to a greater extent, the presence of fresh and chilled eggs than flour and sugar. Flour contains gluten and contributes to the binding of the dough during baking. Having a large mass and density in relation to the eggs, it can precipitate the whipped mass so that you have to throw out the “stone” cake, immediately after baking.
The ratio of flour, sugar and eggs in the biscuit dough should be such that the finished dough has more free moisture, that is, add 50 g of sugar and not more than 20 g of flour per 50 g of egg. Then the finished sponge cake will always be light, soft and tasty. An increase in sugar, by the way, does not increase the sweetness of the product. In biscuits, additional sweetness is obtained by soaking the finished, cooled semi-finished product with a syrup.
Gelatin or agar?
Speaking about jelly cakes, you need to immediately choose the gelling component.
Let us leave pectin for making fruit jelly jelly, which, by the way, will be a very appropriate addition to jelly cream sour cream, but sour cream jelly with a stable pectin-based texture will not work. There are still two options for gelling cream cream: gelatin and agar-agar.
Despite the general properties of these types of thickeners - the ability to turn a liquid into a gelatinous dense mass, between them there are significant differences. In addition to the fact that gelatin is extracted from the hides, joints, and cartilage tissues of animals, and agar-agar is derived from seaweed, the principle of interaction between thickeners is also different.
Gelatin is dissolved at a low temperature. The critical temperature for this thickener is below 0 ° and above 60 °. With such a temperature regime, it loses its gelling properties. Moreover, the repeated cooling of the gelatinized gelatin dish does not give the desired result. In addition, gelatin has a low viscosity in an acidic environment, so jelly from acidic fruits and berries can be prepared only by increasing the amount of gelatin by 1.5 - 2 times, depending on the acid content in the dish. Gelatin, food grade “A” is obtained from pork skins, gelatin “B” - from parts of cattle. The latter has a higher quality. Agar-agar is dissolved in water at a temperature close to boiling. It is more resistant to acid than gelatin. Gelatin-based jelly products begin to melt, lose their shape and density under the hot rays of the summer sun, while for agar the air temperature in the summer, a hot afternoon, is completely “indifferent”. In an acidic environment, the gelling properties of agar-agar, in contrast to gelatin, on the contrary, increase.
And the last comparative criterion: high-quality gelatin, completely odorless, reminiscent of its animal origin, is difficult to find. Therefore, it is better to use it for cooking jelly, aspic dishes, where gelatin will naturally be combined with the products that make up these dishes. The agar smell is completely absent.
About sour cream in jelly cake.
Sour cream has a fat content of 10 to 60%. Like any dairy product, it is useful for digestion, has high dietary properties.
For sour cream, fatty sour cream containing a smaller percentage of rennet is more suitable. But for the preparation of sour cream jelly, you can use sour cream of any fat content. The taste of such jelly, of course, will not be the same, although it will be possible to create a dense and stable consistency using a thickener. Sour cream from a more fatty product will have a characteristic creamy taste. Low-fat sour cream, rather, will resemble yogurt or kefir.
Jellied sour cream will get a variety of different flavors, if you add fruit or juice, chocolate, alcohol extracts or other flavor flavors. Given that cream jelly has a white, matte color, it is possible with the help of additives to create a very bright, multicolored dessert.
To reduce the content of rennet mass in non-greasy sour cream, it is pre-filtered, keeping it suspended above the tray in a gauze filter.
Any fruit and berries are perfectly combined with fermented milk products to taste. Here it is necessary to exclude the addition to sour cream of only those ingredients that can cause stomach heaviness, indigestion. In particular, this exception to the rule applies, for example, to pear, melon and some other fruits. Should take into account the combination of taste. If sour cream has a pronounced sour-milk taste, then, most likely, its combination with sour kinds of berries and fruits will enhance the effect. It is possible that an increase in the amount of sugar will help correct this deficiency if you really want to use just such a composition, but do not forget that sugar will also increase the separation of liquid from fruits and sour cream, and the cream will get a watery consistency.
Of course, you can store a jelly cake on sour cream for a very short time, considering its very delicate composition.
We turn to the examples of successful combinations of sour cream in your favorite dessert.
Recipe 1. Cake, jelly on sour cream “Marble”
Ingredients:
Sponge cake round (24 -26 cm)
Sour cream 30% 400 g
Vanilla 4 g
Gelatin (food, group B) 40 g
Fructose 200 g
Melted dark chocolate 100 -150 g
Almond plates 50 g
Cooking:
Put the biscuit cake soaked in vanilla or rum syrup into a detachable form. Prepare medium-fat whipped cream jelly, dissolved gelatin, fructose and vanilla. When the jelly thickens by half, pour warm (but not hot!) Melted chocolate into it, injecting it in a thin stream with continuous stirring of sour cream jelly. It is not necessary to bring the color of the cream to a uniform color. Must remain a marble pattern. Pour the resulting mass on the biscuit base in the form and place in the cold, for solidification. Remove the ready-made dessert from the form, shift to a dish or a la carte plates, sprinkled with almond chips.
Recipe 2. Cake, jelly on sour cream, with “Hill” berries
Ingredients:
Biscuit ready (24-28 cm)
Raspberries
Blackberry
Sea buckthorn
Agar - 5-7 g
Milk, hot (100 ° C) 250 ml
Raspberry syrup 150 ml
Honey, liquid 100 - 140 g
Sour cream 30% 350 g
“Mascarpone” (or any cream cheese) 250 g
Sugar 200 g
Water 100 ml
Fresh Mint
Pastry cream 300 ml
Spinach
Mint caramel, candy 250 g Cooking:
You will need a detachable form, in which the biscuit cake mix will be placed, and on it, from above, the jelly mass will be placed, and then - curd and creamy, with berries.
Berry pick, wash and dry. You can use any other combination of bright and fragrant berries, 100 g of each species.
Combine the berry syrup with sour cream, whisk, if necessary, add sugar. Also add the prepared berries to the sour cream. Temporarily set aside the prepared mass.
A bunch of fresh mint and spinach brew boiling water and let it brew. When the infusion has cooled, strain and combine it with honey.
Smash cream cheese and mix it gently with honey-mint syrup, and then - with whipped cream. It should make a homogeneous mass of green.
Dissolve the agar in boiling milk and, with quick stirring, inject the thickener into the cream with berries and raspberry syrup. Put the mass in the form, on the biscuit cake. When it hardens, lay out a creamy, green cream and smooth the surface with a metal spatula or knife.
On a dish lined with foil, pre-smeared with oil, pour melted caramel with a thin thread, applying a net or any pattern. Wrap the foil with the caramel pattern around the plastic bottle when the caramel will harden slightly and become hard but flexible. Put the wrapped bottle in the fridge so that the caramel will freeze. Then remove the foil and carefully separate it from the caramel cone.
Place the decor on the surface of the cake, frozen and removed from the mold. Decorate the cone with mint leaves, and the surface of the whole cake with berries.
Recipe 3. Cake, jelly on sour cream “Coffee ice cream”
Ingredients:
Biscuit
Cream (33%) 200 g
Sour cream (40%) 150 g
Vanilla 5g
Sugar 250 g
Instant coffee 30 g
Milk 150 ml
Agar 5 g
Chocolate chips 300 g
Cooking:
Put the sponge cake into the form (detachable or without bottom). For the cream will need a very thick and oily, homemade sour cream, with a sweet taste. Beat it with sugar, trying not to smash the mass too much so that it does not separate. In half of the required amount of milk dissolve coffee, vanilla. Add to cream. Beat the pastry cream and mix with sour cream. Lastly, add the agar dissolved in the second part of the milk (in boiling water) to the cream. Milk with agar is pre-cooled slightly so that, pouring into the cream, do not brew it. Dissolve the agar in the milk with quick and continuous stirring. Put the finished cream on a biscuit, and put the cake in the fridge. After hardening, cover the cake with melted chocolate icing, decorate with snow-white peaks of whipped cream.
Recipe 4. Cake, jelly on sour cream, with oranges
Ingredients:
Two biscuits
Chocolate (for decor) 100 g
Sour cream, fat (not less than 30%) 0,5 kg
Oranges 0.5 kg (net)
Sugar 350 g
Whipped cream (for dressing) 100 - 150 g
Agar 10g
Rum 50 ml
Vanilla syrup 120 ml (for impregnation of sponge cake)
Milk 200 ml
Candied fruits (red, orange and green)
Cooking:
Prepare the oranges by freeing them from the peel and membrane films. Break each lobule into large pieces. Add flowing juice then to sour cream. One biscuit cake mix lay in the form. Saturate the cake with vanilla syrup combined with rum. In sour cream whipped with sugar, pour in the juice of oranges, put the prepared pieces of fruit. Boil the milk and dissolve the agar in it. Warm milk, enter in sour cream and pour it into a form on a sponge cake. Put the second cake on top, also soak it with syrup. Decorate the surface of the cake with whipped cream peaks or apply a pattern. Then lay out the candied fruit and pour in the melted chocolate.
Recipe 5. Cake, jelly on sour cream, with boiled condensed milk - without baking
It is very convenient and quick to prepare a cake when you just need to put it in shape, decorate and serve it.
Ingredients:
Condensed milk, boiled (8.5%) 400 g
Sour cream (25%) 0.5 L
Sugar 250 g
Milk 200 ml
Agar Agar 10g
Biscuit biscuits (white and chocolate) - 500 g
Coffee and rum syrup 150 ml
Chocolate, nuts (for decoration)
Cooking:
Dissolve the agar-agar and add it with the milk to the sour cream with sugar and boiled condensed milk. Beat lightly.
Lay a layer of white biscuit cookies in the form. Sprinkle with syrup. Put a layer of cream on top. Then - a layer of chocolate chip cookies, and on top - a cream. Alternate layers. The last layer is from the cream. Strain it with a crumb of chocolate and nuts.
Recipe 6. Cake, jelly on sour cream “Strawberry mood”, without baking
Ingredients:
Cottage cheese 600 g
Sour cream 250 g
Shortbread biscuits (baby) 400 g
Sugar 350 g
Butter, cream 200 g
Vanilla 5g
Gelatin 60 g
Water 100 ml
Strawberry 500g
Strawberry Syrup 300 ml
2-3 g agar
Cooking:
Combine shortbread biscuits with softened butter and mix. Put this mass in the form, tightly pressed to the bottom, form the cake.
Dissolve gelatin in water, and enter it into a creamy curd mass, crushed with sugar. Add vanilla to cream. Put the cream on the cooked cake. Dissolve agar in strawberry syrup. Place prepared strawberries on the surface of the cake and fill the fresh berries with syrup.
Recipe 7. Cake, jelly on sour cream - tiramisu from biscuit rolls
Ingredients:
Biscuit roll with berries - 2 pcs. 400 g
Sugar 150 g
Sour cream (40%) 600 g
Vanilla
Milk 200 ml
Gelatin 60 g
Cooking:
Cut biscuit rolls into 1 cm thick slices. Prepare the gelatin and carefully combine the sour cream with sugar and vanilla. You can work with a whisk, because the mass does not need to be whipped, and mix well enough. In a cone-shaped bowl around the circle lay out slices of roll. Fill the remaining space between them with cream and remove the form in the cold, until it solidifies. Then take out, heat slightly over the steam and turn on the dish. Decorate the “quick cake” with chocolate, cream or fruit, if desired.
Cake, jelly on sour cream - useful tips and tricks
- For the formation of a jelly mass of soft gelatin consistency requires 20 g per 1 m3 of liquid. For a more dense, “rubber” jelly - 40-50 g. The gelling property of agar is 4 times higher than the same qualities of gelatin.
- To make sour cream have a more delicate texture, combine sour cream with cream. Cream, in this case, it is better to enter into the jelly mass of sour cream, which starts to harden, otherwise they sour before the jelly is formed, and only increase the volume of sour cream in the cream without improving its quality.
- Biscuit for cake, jelly on sour cream can be baked in advance and stored in the refrigerator or frozen. Before storage, the biscuit should cool completely, after which it should be hermetically packed. This method is convenient because you can at any time prepare a cake, spending a little time to prepare the cream.
