lunova-moskalenko
Quote: GenyaF

Another pie
Jellied pie
Jellied pie
Nadia! Many more thanks to you for the shape (and the needle)!
And for the pie to Light!
Vilapo
Jellied pie we can't get to raspberries, and peaches are heaps, so I make cakes with peaches
tatulja12
Zhenya and Lenawhat a crimson and peach beauty! And we have neither one nor the other, raspberries are still green, and peaches do not grow.
Vilapo
Quote: tatulja12

Zhenya and Lenawhat a crimson and peach beauty! And we have neither one nor the other, raspberries are still green, and peaches do not grow.
tatulja12, and the peach is not brought to you? In Kiev, peaches also do not grow, imported from the Crimea, Moldova, Turkey ..
dopleta
tatulja12, canned peaches feel great in this cake.
tatulja12
Lena, we live in the village, they will of course bring them, but such a price that the toad chokes. We are already from local berries when they ripen.
tatulja12
Larissa, I bake this pie, but now in the summer I want fresh fruit.
Svetta
I don’t forget this cake either!
I did it with raspberries and with raspberries + apricots cooked in syrup.
Jellied pie
Jellied pie
Vilapo
Quote: tatulja12

Lena, we live in the village, they will of course bring them, but such a price that the toad chokes. We are from the local berries when they ripen.
It is clear, but when everything is gone, you will have a berry in full swing
tatulja12
Quote: Vilapo

It is clear, but when everything is gone, you will have a berry in full swing
Exactly, then we will come off!
Vilapo
Quote: tatulja12

Exactly, then we will come off!
Aha, and we will switch to sooty berries
GenyaF
Quote: nvk

And for the pie to Light!
Nadyusha! Gold words!Svetochka! Thanks for the wonderful cake!
SanechkaA
what an interesting cake and how many options you can bake, but there is no such form - urgently buy and bake!
Svetta
Jellied pie
GenyaF
: swoon: What a beauty!
lunova-moskalenko
The light is the temptress. Now, if you buy me a slow cooker, I'll take it and come to visit. Then you will spoil me with your pies.
Svetta
Quote: nvk

The light is the temptress. Now, if you buy me a slow cooker, I'll take it and come to visit. Then you will spoil me with your pies.

"They scared the hedgehog with his bare booty !!!" Yes, I will pamper !!!
fomca
And I have such a pie!

Jellied pie

I made jelly on the basis of cooked raspberry compote with white powder "Claro", finally I got Love with it ....
Vilapo
Quote: fomca

And I have such a pie!
I made jelly on the basis of cooked raspberry compote with white powder "Claro", finally I got Love with it ....
fomca, great cake
Svetta
Quote: fomca


I made jelly on the basis of cooked raspberry compote with white powder "Claro", finally I got Love with it ....
What is Claro white powder?
Natalia K.
Quote: svetta

What is Claro white powder?
I am also interested, what kind of animal is it?
Kamusik
Quote: natalisha_31

I am also interested, what kind of animal is it?

And I mean the same!
fomca
, girls, my girlfriend is engaged in making cakes to order, and I'm so ... for the house, but I want to try everything! So, she gave me this powder. Claro - powder for gelling fruit and other types of cakes, fruit tartlets, gel coating of fruits used to decorate cream cakes and desserts, etc.
I have a neutral taste, sometimes with different tastes, sold by weight in our specials. pastry shop.
Dosage: Claro: 100 g, 400 g sugar, 1000 - 1500 g water or fruit juice. Well, it jellies very quickly, just like the jelly of Dr. Ober, I also dealt with him.
Buka
Girls, thank you for being there. Without you, as in a joke, I would have died a fool.
The day before yesterday I read Kitchen trivia ..., and today it took me to Auchan, where this form was bought for 38 UAH in the summer. 2 days ago, I would not have paid attention to her. Until tomorrow, I think I can’t bear it, I’ll bake a pie today.
Svetta
Quote: fomca

... Claro is a powder for gelling fruit and other types of cakes, fruit tartlets, gel coating of fruits used to decorate cream cakes and desserts, etc.
Thank God, now it's clear, otherwise "white powder, white powder ..."
Natalia K.
Quote: Buka

Girls, thank you for being there. Without you, as in a joke, I would have died a fool.
The day before yesterday I read Kitchen trivia ..., and today it took me to Auchan, where this form was bought in the summer for 38 UAH. 2 days ago, I would not have paid attention to her. I can't stand it until tomorrow, I'll bake a pie today.
Congratulations on your purchase. We are waiting for the pies.
lunova-moskalenko
Quote: Buka

Girls, thank you for being there. Without you, as in a joke, I would have died a fool.
The day before yesterday I read Kitchen trivia ..., and today it took me to Auchan, where this form was bought in the summer for 38 UAH. 2 days ago, I would not have paid attention to her. I can't stand it until tomorrow, I'll bake a pie today.
And we are glad that you have us. Congratulations on your purchase of the form. Let the pies be baked for health. And most importantly, such a cool price. It is an iron mold or silicone mold. We are waiting with a beauty report!
glykoza
Quote: glykoza

My biscuit comes out slightly stiff around the edges. Can still help with slaked soda or baking powder?

By the way, Dr. Oetker has such a silicone mold, and on the back there was a recipe, though in German. Can anyone have it?

http: *** // www.hozdom.com/Kuhonnye-aksessuary---188_255_339?filter_id=461


I found the recipe for this Dr. Oetker silicone mold. I liked the result. Maybe someone else will come in handy.

125 g soft margarine or butter
100 g sugar
1 tsp vanilla sugar
1 pinch of salt
2 eggs
1 tablespoon milk
175 g wheat flour
1 tsp baking powder

Bake for 20 minutes at 180C.
Jellied pie

Full recipe on the German website Dr. Oetker //www.oetker.de/oetker/rezepte/backen/obstkuchen/obsttorte_aus_der_silikonform.html
I did not find it on the Russian version.

Jefry
We made this cake:

Jellied pie

Cutter:

Jellied pie

The shape used is available, that is, without a specific bulge in the bottom.
In principle, and in this form, the cake has the right to life. But IMHO, since the base is, in fact, a biscuit, it should be soaked in syrup. When it is saturated with Otter it is not tasty!
Vilapo
Very nice cake !!!!
Rimma71
Thanks for the recipe! Here's my pie !!
Jellied pie
Jellied pie
It seemed to me that the mold had a small notch, I wanted to put more fruit and pour more jelly ...
friend
Jellied pie
Jellied pie
Prism sells jellied pie cakes. There is 1 piece in this box. - 45 rubles. And there are also boxes with 2 pieces.
friend
Jellied pie
Jellied pie
Here I bought such small forms 10 x 13 cm. It costs 40 rubles.
Svetta
What interesting shapes! And we only sell Fakelman ...
Husky
I came to you with a report. Really not a fiddly recipe. It is done quickly. Delicious. But the cake itself seemed very sweet to me.
I understand that here the cake is baked according to the recipe for charlotte with a crispy crust. And I think I now understand why such a crust is formed. This is from a lot of sugar.
The fruit took on a yellow plum and middle black grapes. I wanted to make a sunflower, so I sprinkled it with green coconut flakes around the edges.

Jellied pie Jellied pie

And I also bought the same small molds 10 cm in diameter for the large form.
I also made such cakes. True, here I used vanilla biscuit on boiling water. And decorated with cream and fruit.

Jellied pie

Thank you for the recipe and for the raised topic on such forms, for such beautiful pies.
lunova-moskalenko
Girls, Silpo has big tins for this cake, but with a ceramic coating!
Svetta
Quote: husky

But the cake itself seemed very sweet to me.
I understand that here the cake is baked according to the recipe for charlotte with a crispy crust. And I think I now understand why such a crust is formed. This is from a lot of sugar.

HuskyThank you for trusting the recipe.
For my taste, the crust is moderately sweet, the taste of which will be balanced by the sour fruits. Everyone can add less sugar to taste. IMHO.
And still a little did not understand what kind of crust we are talking about. I get an absolutely soft airy biscuit. Maybe you overexposed him a little? I bake at 175 degrees. exactly 25 minutes. And you? Thanks for the answer.
lunova-moskalenko
Quote: svetta

HuskyThank you for trusting the recipe.
For my taste, the crust is moderately sweet, the taste of which will be balanced by the sour fruits. Everyone can add less sugar to taste. IMHO.
And still a little did not understand what kind of crust we are talking about. I get an absolutely soft airy biscuit. Maybe you overexposed him a little? I bake at 175 degrees. exactly 25 minutes. And you? Thanks for the answer.
Brightwing! Hello! I sometimes have a kind of crust on the edges of the pie, but that's if I drink sugar or overexpose it in the oven. But I like this crust very much. I sometimes do it on purpose.
Vasilica
husky, you have very beautiful pies! And for the little ones, how much dough did it take and how much do they need to fill (in the sense of how much the dough rises)? And still wondering, did you completely fill the jelly with small cakes or only covered the fruit? I also want to make small ones as a gift and I would like them to travel normally in transport. Thanks in advance!
Husky
Sveta, maybe overexposed. Since I did it for the first time, you just need to adjust to the shape, oven, recipe. If the crust should not be, then that's good. Because for me this is a scourge. People bake on purpose so that there is a crust and they like it. On the contrary, I don't like the crust. I and classic biscuits also have this very unfortunate crust. And she is not needed there at all.
Here in the recipe it says: "Mix all the ingredients for the biscuit." That is, they just mix or is it whipped? I whipped everything as for a biscuit until the volume increased and gently added the flour after beating the sugar and eggs.
It seems to me that my crust did not allow the biscuit to rise as it should, although it was completely baked. I baked for 180 * 35 minutes.
By the way, I have a crust not only on top. The biscuit has a crust on all sides. Even where there was a form. This can be seen very clearly in the photo. The sides are also like glass.

Vasilika, in small molds I baked another biscuit. It is called "Vanilla biscuit on boiling water" You can see it here Kneading the dough for one egg. Forms filled in 1/2 of the form. This biscuit has a very good rise. I didn’t pour fruit here. Although very much even possible. I just covered the decor with gel.
Svetta
Husky, the recipe in the first post was written by Nadya-NVK, she simplified the description.
I always make a biscuit, after beating the proteins with sugar to soft peaks, then add the yolks with a mixer at low speeds, and then carefully stir in the flour in small portions with a spoon. And I start my work by turning on the oven at 175 degrees, I have an electric oven. While all the manipulations with coating the mold and making the dough, the oven warmed up, the oven ready lamp went out. I put the dough mold on the timer for 25 minutes. I take it out, it takes 3-4 minutes - and I turn it right onto a cake base or dish. When the biscuit cools down, it turns out to be all soft, there are no hard edges. How many years have I been baking this way, well, it always turns out a soft cake!
If you still get a crust, then try covering the biscuit with a light towel. Or after cooling, put in a bag for a couple of hours. The biscuit is still ripening, and the crust will sweat.
annnushka27
And how have I not seen this topic before? I am ashamed to admit, but such a form is an opening for me, tomorrow I will go to the shops to look. I have a few jelly for the cake, I make cakes in a detachable form, a biscuit is below, then cottage cheese cream with gelatin, and on top of it is fruit with jelly. And this one is generally fast. I want this shape!
lunova-moskalenko
Svetik. I oversimplified the recipe as I'm lazy. I just beat everything at once with a mixer and near the oven.
Well, that's what I am. Laziness was born a bit before me.
Quote: annnushka27

And how have I not seen this topic before? I am ashamed to admit, but such a form is an opening for me, tomorrow I will go to the shops to look. I have a few jelly for the cake, I make cakes in a detachable form, a biscuit is below, then cottage cheese cream with gelatin, and on top of it is fruit with jelly. And this one is generally fast. I want this shape!
Direct fire to you in SILPO. Where all the molds are lying on their shelves, the one you need is lonely, but with a ceramic coating. Or maybe the other was lying around. It's just that when I'm there, I look in on purpose, and suddenly I find something interesting. I can't say the current price, I don't need bulo.
annnushka27
Thank you! If I don’t find it, then on occasion in Simferopol in Silpo I’ll look.
lunova-moskalenko
Quote: annnushka27

Thank you! If I don’t find it, then on occasion in Simferopol in Silpo I’ll look.
If you whistle something, we can send it by New mail or whatever is convenient for you. There is probably no bus from Yalta?
Vasilica
huskyThanks for the tip!
Vilapo
Quote: nvk

Svetik. I oversimplified the recipe as I'm lazy. I just beat everything at once with a mixer and near the oven.
Well, that's what I am. Laziness was born a bit before me.
As long as there is internet in the hotel and I’ll chat with you .. Nadia, with your laziness, everything is in order, I beat the eggs for this cake without dividing it and everything works out great without a crust. But I make a biscuit according to a different recipe at the rate: for 1 egg, 30g. sugar, 30g. flour.
lunova-moskalenko
Quote: Vilapo

As long as there is the Internet in the hotel and I will chat with you .. Nadia, with your laziness everything is in order, I beat the eggs for this cake without dividing it and everything works out great without a crust. But I make a biscuit according to a different recipe at the rate: for 1 egg, 30g. sugar, 30g. flour.
And where are you girl traveling?
Isn't it a small biscuit? So if you don't overdo it on purpose, I also get it without a crust. And I love the crust, and it gets soaked gradually later if you don't grab the whole cake at once.
Vilapo
Quote: nvk

And where are you girl traveling? :
Isn't it a small biscuit? So if you don't overdo it on purpose, I also get it without a crust. And I love the crust, and it gets soaked gradually afterwards if you don't grab the whole cake at once.

I travel with my daughter and granddaughter in Europe, drove Budapest, Vienna, tomorrow we leave Prague for Dresden: rose: Nadyush, the biscuit will turn out the way you make it ... it all depends on the size of the mold for the size of the mold 24 cm, you need to take 3 eggs and accordingly 90g flour and 90g sugar
Olekma
And I can't take the biscuit out of this form, it sticks to the bottom and that's it. I have already greased butter from the bounty of my soul, sprinkled it with flour from my heart, but it still sticks, breaks ... Well, how can I get along with it, the shape?

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