Jellied pie

Jellied pie

Category: Confectionery

Ingredients
Egg	3 pieces
Flour	1 cup (200 g)
sugar	1 cup (200 g)
Form for a jellied pie	1 PC.
jelly Dr. Oetker	1 sachet
sugar for jelly	2 tbsp. spoons

Cooking method

• Mix the ingredients for the biscuit.
• Grease the form well with butter and dust with flour, pour out the dough, bake in a preheated oven 175 degrees. 25 minutes
• Cool, gently take the cake out of the mold. let it cool completely.
• Then we take any fruits (oranges, kiwi, cherries, cherries, strawberries, etc.), beautifully lay out to your liking on the cake preparation.
• Then we dilute the jelly, you need to work with it quickly and accurately, it tends to harden quickly.
• Slightly chilled jelly with a spoon evenly spread over the fruit, let it freeze and that's it, bon appetit!
• And all together we say to Sveta from the neighboring forum My bread machine THANKS!
• You will find a photo of the form necessary for baking such a cake in the kitchen trivia topic, volume 2 on page 3!

The dish is designed for

mold with a diameter of 28 cm

Time for preparing:

minutes 40.

Cooking program:

oven

Note

Comrades, moderators, a big request, all that is connected with this form and the cake in the subject of kitchen trivia 2, transfer it here, otherwise we all littered there too! Pliz! We can't clean up the topic without your pens!

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Thanks to Nadia for opening Temka. Here's another cake of mine

Natalia, super! I also hit the road for strawberries. I'll bake tomorrow if there are still strawberries left! But no, so I have one banana and kiwi lying around, so I'll use it up.
Yes, girls, if you do not have the required jelly, take Mriya (for example) boldly, dilute the current not for 2 cups, but for 1. You can use canned fruits, jam with berries is also suitable!
Experiment, you will succeed!

[Well, here I am - I am the author of this wonderful cake!]

Well, here I am - I am the author of this wonderful cake!
A bit of history. I have known such a cake for a very long time. It was baked by my friend in a special uniform, which she brought back from the GDR, where her father served back in Soviet times. This form was the subject of my terrible white envy, and the cake in it seemed to me the height of culinary skill. He then, in our inexperienced time, aroused admiration and delight against the background of banal sour cream and festive Napoleons.
Now, fortunately, getting this shape is not a problem. I have 2 of them - a small 20 cm and a large metal 28 cm.
nvk-Nadya has already told how to bake a pie in the form, thanks to her for that. Even the pictures are of this beauty.
I'll make a reservation right away - for all the years using jelly Dr. Otter I have NEVER no jelly leaked through the biscuit. If anyone did it, then either 1) they poured hot jelly, or 2) was ... I can't even think of another reason !!!
I've just made this cake again today

For a long time I have not cooled the cake itself before pouring, it just cools down and I spread the fruit. Then I quickly fill the fruit with very warm jelly and ALL !!! can be served to the table! It takes me an hour to do everything.
That's two days ago.


As you can see, nothing flows!

Svetlana, thank you very much for the recipe for this cake! For the second day I can't stop looking at and studying all the comments on the neighboring site, but now Nadia put out the recipe and you left your author's comments.
I have already looked at the form, it remains to buy and create such beauty!

[NEVER]

[per all the years using jelly Dr. Otter I have NEVER no jelly leaked through the biscuit.If anyone has succeeded, then ... I can't even think of another reason !!!

Girls, you just clarify that you use jelly for the cake



the composition of which differs from the usual fruit and berry jelly of the same company, for example, such



Cake jelly freezes instantly by touching the same fruit or cream. Ordinary jelly needs time and cold, and the amount of water must be reduced.

Girls, you just clarify that you are using jelly for the cake, the composition of which is different from the usual fruit and berry jelly of the same company,
Cake jelly freezes instantly by touching the same fruit or cream. Ordinary jelly needs time and cold, and the amount of water must be reduced.

Thanks for the clarification! Perhaps this is the reason for the flow of jelly into the biscuit. I've always used Cake Jelly.

And I made shortbread dough. And the jelly, zarraza, does not want to freeze ... I put it in the refrigerator, I don’t have enough sausage ... And I experienced two forms ... I liked the Silver Top - it has sides with a smaller slope and the diameter of the top comes out more. Well, but how will it be sliced, I don't know ... Both or two stand in the refrigerator .... Jelly poured cheeky on top ...

And I could not resist such a temptation. Baked a pie with strawberries and cream today. Photo
Quite by accident, I had the desired shape (and for how many years I could not understand why this notch along the edge of the shape). True, it is glass. And the biscuit came out badly from it, despite the fact that I greased it abundantly with sl. butter and sprinkled with flour.
Haas cake jelly at home



I have a question for the owners of the same glass forms. What should I do to make the biscuit easy to reach without damage? And then I had to practically break it off.

PS I saw a set of small shapes, such as shown in the photo above. There are 6 of them. But they are very small. And the groove for the filling seemed too small to me. Price 80 UAH. So I think this is a very small portion, so, for one tooth. Probably better to bake a big cake (it will fly away instantly)

I read the other day "Little things ..." There is a discussion of forms, cake, references are attached (and wandered around) ...
And so, today in Ashan, passing along a row of dishes-forms, I come across the discussed form - dia. 28 cm, coating - Teflon, declared manufacturer - Ballarini (Italy). And the price is just a holiday - 40.99 UAH. ($ 5). Well, how to get by?!?! I grab it!
Resolved - making a jellied pie. I bought 0.5 kg of fresh strawberries, 200g. frozen raspberries. I rode home, set the combine to beat eggs onto a biscuit, the oven is warming up. In general, a full dinner + miracle pie was prepared. This means that the pies are made in between times, you will not notice how ready
Warm sponge cake smeared with curd mass "Dolce" (strawberry), on top of strawberries, raspberries. Jelly for cake dr. Oteker red. It was grabbed instantly upon contact with the berry.
The recipe is just a lifesaver!
Light! Tasty! Quick!
Thank you girls !!!

[Well, here I am - I am the author of this wonderful cake!]

Well, here I am - I am the author of this wonderful cake!

Svetta upon arrival at the forum dear. I'm so glad you came here. You see, the girls are starting to make pies. I hope that Nut will enter this Temka and all its problems with filling will be solved

[kolenko]

kolenko Helen is so beautiful and I believe that the pie is delicious. Hope this is not the last pie, fruits have just begun to appear

And I’m already here And the problem I have in my opinion is in the jelly - the pack I have is the one below with berries I’ll go now for another

Svetochka !!! How glad I am that you finally showed up here !!!! I am so embarrassed that I was here without you ordering your recipe, but I so wanted to introduce the girls to this cake.
I even showed them your last strawberry cake in small details. Once again, forgive my insolence! I always have your recipes (since the times when I lived constantly on my bread maker) cause wild delight !!! I beg you, show the girls your orange juice, it will fit so well with the cake.Show the rest of the superb recipes!
And this is for you!

And I made shortbread dough. And the jelly, zarraza, does not want to freeze ... I put it in the refrigerator, I don’t have enough sausage ... And I experienced two forms ... I liked the Silver Top - it has sides with a smaller slope and the diameter of the top comes out more. Well, but how will it be in cutting, I don't know ... Both or two stand in the refrigerator .... Jelly poured cheeky on top ...

Forms in the studio!

The people will wake up - I'll take a picture of the forms ... well, I already tasted the cake while the children are sleeping. What can I say ... If you don't know how to make shortbread dough, do what you can. The ribbed edge is very hard ... The jelly froze in the refrigerator .. I also found a hefty jar of decor-gel ... When I bought it, kill it, I don’t remember ... I wonder if you can take it instead of jelly? Transparent, as if pearlescent ... You can also paint it with juice ...

And I’m already here And the problem I have in my opinion is in the jelly - the pack I have is the one below with berries I’ll go now for another

Irisha, it was then necessary to take less water for this jelly. I once did not find a special jelly in my village and just made it with Mriya jelly, but I took much less water there. Well, after the second bay, did something work out already, or did it all flow again?
Look, I am already showing my pie made today in the recipe itself. So there I poured jelly hot in general, right from the fire. But she poured it carefully, literally on a tablespoon, distributing it between the berries. And where there are drips, I did not pour it neatly from a spoon, it dripped. But the jelly thickened so quickly, and there was still enough of it in the ladle, I just put it on the fire for a couple of seconds and again it became liquid and I continued pouring berries into it!

The people will wake up - I'll take a picture of the forms ... well, I already tasted the cake while the children are sleeping. What can I say ... If you don't know how to make shortbread dough, do what you can. The ribbed edge is very hard ... The jelly froze in the refrigerator .. I also found a hefty jar of decor-gel ... When I bought it, kill it, I don’t remember ... I wonder if you can take it instead of jelly? Transparent, as if pearlescent ... You can also paint it with juice ...

Boom wait! It seems to me that shortbread dough is not quite suitable here! Here you still need to use a biscuit. And I have not come across decor-gel, not an advisor. Well, does it taste like pie? Well, except for the ribbed edge!

And here is the culprit of the topic!

Nadayayayayayayayaya what a beautiful culprit of the theme you have turned out. I also want one with a strawberry, I went to the oven. Today in the morning I motanula to the market for strawberries. The price for it does not fall infection as well as was 35 UAH.

Forms in the studio!

Support the previous speaker

[Nut]

And I’m already here And the problem I have in my opinion is in the jelly - the pack I have is the one below with berries. Now I'm going for another

Nut Irochka hope that everything will work out with the other jelly. We are waiting for the report

Girls, just never use kiwi for such a cake, it contains an anti-gelling agent. I once got stuck with such a cake.

Girls, just never use kiwi for such a cake, it contains an anti-gelling agent. I once got stuck with such a cake.

I totally disagree !!! When I do it in winter, I use exactly kiwi, orange, banana, everything freezes perfectly !!!! And on the next forum, my bread maker has pictures of such pies, which is 100% proof of gelling of a kiwi cake. Perhaps you have something else that caused the failure!

[Rita]

Girls, just never use kiwi for such a cake, it contains an anti-gelling agent. I once got stuck with such a cake.

Well no Rita does not interfere. Here is my kiwi pie

You have a mixture of fruits, but I only had kiwi. Solid. You can, of course, make it harden, but then the gelatin needs to be measured. It turns out not a tender jelly, but a paste.

Nadayayayayayayayaya what a beautiful culprit of the theme you have turned out. I also want one with a strawberry, I went to the oven. Today in the morning I motanula to the market for strawberries. The price for it does not fall infection as well as was 35 UAH.

Natasha, our price has also risen again. Probably because of the rain. Again the price is from 25 and more. I rolled my current lip into jam, and now the toad is strangling. I actually wanted to make it with banana and kiwi, but my husband chopped the last kiwi yesterday. But I did not see. I have already cut a banana, but I haven't found the kiwi. I had to mix it with strawberries and specially took red jelly, it's more interesting. My current biscuit itself was badly behind the mold this time, I literally cracked it out with centimeters so as not to break it. But I already understood what the problem is. The eggs were large, but the flour was likely to be low. Because both oiled well and flourned the form. The photo shows the crippled edges. And if you look from below ... It's good that you won't have to look there.

You have a mixture of fruits, but I only had kiwi. Solid. You can, of course, make it harden, but then the gelatin needs to be measured. It turns out not a tender jelly, but a paste.

It's a pity I didn't have any photos, but I somehow made from one kiwi, since I had green jelly, so I wanted a green pie. Everything was frozen there and there was a delicate jelly. We do not use gelatin, but jelly for cakes. Look above the pictures of the jelly bags there.

It's a pity I didn't have any photos, but I somehow made from one kiwi, since I had green jelly, so I wanted a green pie. Everything was frozen there and there was a delicate jelly. We do not use gelatin, but jelly for cakes. Look above the pictures of the jelly bags there.

I used exactly the same jelly. And then in the internet I read information about the properties of kiwi that prevent freezing.

Okay, Nagy, what our years are. We'll make kiwi tomorrow. The jellied pie season has just begun

Okay, Nagy, what our years are. We'll make kiwi tomorrow. The jellied pie season has just begun

I would be glad if it works! But please write if there are any nuances?

Nadya, what a cool, tasty temka: yahoo: Now is the time to indulge your loved ones and yourself with seasonal cakes with fresh berries.
I took pictures of the uniforms so that the girls could see on the spot, the ones from the GDR, a rarity

Okay, Nagy, what our years are. We'll make kiwi tomorrow. The jellied pie season has just begun

Alas! For the second week I have been trying to put my husband on an atomic diet, but he urgently needs to empty the entire refrigerator, then I bought some tasty wine. : drinks: And that one I made a pie today. : girl_manikur: But that's it, Monday diet. Otherwise, his waistline 150 will grow into 200 with cakes. Therefore, the next pie is current when the waist becomes at least 100!

Nadya, what a cool, tasty temka: yahoo: Now is the time to indulge your loved ones and yourself with seasonal cakes with fresh berries.
I took pictures of the forms so that the girls could look at the place, the ones from the GDR, a rarity

Lena, thanks! And I wonder what diameter they are?

I would be glad if it works! But please write if there are any nuances?

I solemnly promise

Alas! For the second week I have been trying to put my husband on an atomic diet, but he urgently needs to empty the entire refrigerator, then I bought some tasty wine. : drinks: And that one I made a pie today. : girl_manikur: But that's it, Monday diet. Otherwise, his waistline 150 will grow into 200 with cakes. Therefore, the next pie is current when the waist becomes at least 100!

Yeah, but she herself said that the pie is not colorful

Girls, tell me, please: here I have similar shapes, like from the GDR, but these inserts are flat, not convex. And for 2 forms - there are 3 of them. I thought that perhaps it was for shortcrust pastry, so that it could be rolled out on these flat discs, and then simply inserted into the mold itself.
The bottom is removable.

Yeah, but she herself said that the pie is not colorful

So I do not give up my words! But in our case, the calorie content will be measured not by a small piece, but by a whole cake!

Girls, tell me, please: here I have similar shapes, as from the GDR, but these inserts are flat, not convex. And for 2 forms - there are 3 of them. I thought that perhaps it was for shortcrust pastry, so that it could be rolled out on these flat discs, and then simply inserted into the mold itself.
The bottom is removable.

Can you take a picture and show them? Without seeing, it's hard to understand!

Lena, thanks! And I wonder what diameter they are?

Large 28cm, smaller 24cm

Girls, tell me, please: here I have similar shapes, like from the GDR, but these inserts are flat, not convex. And for 2 forms - there are 3 of them. I thought that perhaps it was for shortcrust pastry, so that it could be rolled out on these flat discs, and then simply inserted into the mold itself.
The bottom is removable.

LiudmiLka, most likely you have ordinary detachable forms only with inserts for biscuit ..

Large 28cm, smaller 24cm

Wow, but it seemed to me that they are smaller and the same in appearance!

Wow, but it seemed to me that they are smaller and the same in appearance!

No Nadia, visual deception, quickly took a picture with her phone when she saw Temka ..
Removed-

Large 28cm, smaller 24cm

As for me, they are the same in appearance. My friend's GDR uniform was white aluminum, I also sprinkled it with semolina so as not to pick out a biscuit from the ribs, pestered, an infection!

As for me, they are the same in appearance. My friend's GDR uniform was white aluminum, I also sprinkled it with semolina so as not to pick out a biscuit from the ribs, pestered, an infection!

So today, for some reason, I first picked mine out of the ribs, and then I also had to tear it off in one place from the day! But the pie is gone! Had breakfast with my husband!

So today, for some reason, I first picked mine out of the ribs, and then I also had to tear it off in one place from the day! But the pie is gone! Had breakfast with my husband!

Nadia definitely needs more small forms to have something left for lunch

As for me, they are the same in appearance. My friend's GDR uniform was white aluminum, I also sprinkled it with semolina so as not to pick out a biscuit from the ribs, pestered, an infection!

Svetta, the most real GDR - we served there, aluminum molds, so that I get the biscuit I grease with oil and sprinkle with semolina

Svetta, the real GDR - we served there, aluminum molds, so that I get the biscuit I grease with oil and sprinkle with semolina

Yes, I have no doubt! The mark is bourgeois.
It's just that it's just a pleasure to bake with these non-stick molds now, not like it used to be. Nadya, I grease the mold with cold margarine, I go through all the grooves with my finger, and then I dust it well with flour. My biscuit just jumps out!

And I use a non-stick mixture of lard-butter-flour ... I smear all the forms ...

Nadia definitely needs more small forms to have something left for lunch

How did you know that this is exactly what I want and want small forms? Spiyon?

Yes, I have no doubt! The mark is bourgeois.
It's just that it's just a pleasure to bake with these non-stick molds now, not like it used to be. Nadya, I grease the mold with cold margarine, I go through all the grooves with my finger, and then I dust it well with flour. My biscuit just jumps out!

So I also jumped out earlier. This is how the stars went today. I just haven't baked this cake for a long time, I dabbled in buns and pies, you know, you know ...

Alas! For the second week I have been trying to put my husband on an atomic diet, but he urgently needs to empty the entire refrigerator, then I bought some tasty wine. : drinks: And that one I made a pie today. : girl_manikur: But that's it, Monday diet. Otherwise, his waistline 150 will grow into 200 with cakes. Therefore, the next pie is current when the waist becomes at least 100!

The jellied cakes are the lowest in calories! Even a person on a diet can (and even should) be pampered sometimes.

I solemnly promise