Vilapo
Quote: VS NIKA

And I just saw this cake. Here they bake such delicious food, they scribbled 18 pages, but I didn't know anything.
And really, where have you been so long
Vichka
Quote: Vilapo

And really, where have you been so long
No, well, I had to miss so much, my friends, too, could not poke my nose! It's time to fix the situation. I love these pies too.
Vilapo
Quote: VS NIKA

No, well, I had to miss so much, my friends, too, could not poke my nose! It's time to fix the situation. I love these pies too.
And who could have guessed that you did not see this Temko It's never too late to fix everything, start
Vichka
Quote: Vilapo

And who could have guessed that you did not see this Temko
Well, how not to guess, if I am not here, then I missed, otherwise I would have left a mark of my stay!
Vitalinka
VS NIKA , then for one more run to visit Lena

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171023.0

You were not registered there, then again you will say that your friends kept silent and did not poke your nose.
Vichka
Quote: Vitalinka

VS NIKA , then for one more run to visit Lena

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171023.0

You were not registered there, then again you will say that your friends kept silent and did not poke your nose.
There are real friends! Vikusya, thank you, friend!
Vilapo
Quote: VS NIKA

Well, how not to guess, if I am not here, then I missed it, otherwise I would have left a trace of my stay!
the recipe was not interested, so it could not be in the Temko?
Vichka
Quote: Vilapo

the recipe was not interested, so it could not be in the Temko?
Nooo, I have not seen! If I hadn't been interested, I wouldn't be performing now!
Vilapo
Quote: VS NIKA

Nooo, I have not seen! If I hadn't been interested, I wouldn't be performing now!
Well then, step up a little and run to make a cake
Summer
Very tender, juicy and tasty

Jellied pie
silva2
Have you impregnated the biscuit with cream? And in what form was baked7
Summer
Quote: silva2

Have you impregnated the biscuit with cream? And in what form was baked7

Yes, Lena, it was like a cake, in the middle there is whipped cream with pieces of strawberries, and on top there is also a thin layer of cream to make the strawberries stick more conveniently and jelly. And in the form of an ordinary glass, I do not have a special large size.
kirch
I'm bringing another pie, or rather, this is my second. I baked the first one in winter, when I bought a mold with frozen strawberries. Of course, you cannot compare with fresh. It's much tastier with fresh, not even so - very, very tasty. Baked for 2 days in a row. True, the colored jelly was only enough for one cake. Transparent looks not so pretty
Jellied pie
Vilapo
Quote: kirch

I'm bringing another pie, or rather, this is my second. I baked the first one in winter, when I bought a mold with frozen strawberries. Of course, you cannot compare with fresh. It's much tastier with fresh, not even so - very, very tasty. Baked for 2 days in a row. True, the colored jelly was only enough for one cake. Transparent looks not so pretty
Jellied pie
A beautiful cake and for it you can use not only D. Overt jelly, but also ordinary strawberry jelly in packs, just reduce the water (if I take only 200ml on a 400ml pack of water)
kirch
Quote: Vilapo

A beautiful cake and for it you can use not only D. Overt jelly, but also regular strawberry jelly in packs, just reduce the water (if I take only 200ml on a 400ml pack of water)
Thank you. I will definitely try next time. When I baked for the first time, I just took this jelly. I just don't remember how much water I took. I remember being frozen for a long time
Vilapo
Quote: kirch

Thank you. I will definitely try next time. When I baked for the first time, I just took this jelly. I just don't remember how much water I took. I remember being frozen for a long time
Our jelly really freezes a little longer, first I let it freeze a little, and then pour it onto the cake
Diana
Nadia! Thank you very much for the recipe, I especially like it (I think so) that it doesn't have very many calories. Although you do not care, but I am in a constant struggle.
glykoza
I bought another form, iron.
Jellied pie
Previously, in a silicone heat, the bottom fell through.And now everything is ok. And our size is 30cm in diameter.
Jellied pie
Esfir
Wow! And I recently bought the exact same iron mold, but I haven't baked it yet. Jeanne, how did the pie jump out of her? fine? How did you lubricate it?
glykoza
Esfir, to be honest, did not jump out himself, helped with a wooden stick. But only crumbs remained on the form. I overexposed it during the trip, because it took longer to bake in silicone.

Lubricated with margarine and sprinkled with semolina. Maybe the form is just new.
Esfir
Zhannochka, thanks for the answer! One of these days I will try mine too. I love this cake very much! Thank you!
Milan
I want to cook your nice pie in borkush: girl_dance: nvk you will tell me how to make it in a multicooker
Svetta
Quote: Milanya

I want to cook your nice pie in borkush: girl_dance: nvk you will tell me how to make it in a multicooker
No way. You need a special baking dish, this is indicated in the recipe.
Vilapo
Quote: Milanya

I want to cook your nice pie in borkush: girl_dance: nvk you will tell me how to make it in a multicooker
Of course, the biscuit can be baked in mv, but then you still have to use a split form to pour the jelly.
Milan
Thank you girls
Olima
Lyudmila, you can try this recipe in a slow cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=141391.0... When I didn't have such a form, I did it a couple of times. But to be honest, with the form it turns out much faster and more beautiful.
Kokoschka
Girls need advice! I bought a teflon jellied mold and decided to try it out today.
While I was getting nervous, two difficulties arose
1. Although I missed the mold and sprinkled flour on the cake after baking, I barely took it away - how to make it easy to come out
2. Breakup of the jelly for the cake The answer did it a little cooled, began to pour and the jelly was absorbed into the cake!?!?!
The collapse of another packet cooled down more and the jelly now lay in lumps ...
Girls hope for your help!
Svetta
kokoshka, I answer.
1. After baking, turn the dish over. Using a knife, gently pry along the edge of the cake pan (insert vertically into the grooved edge between the cake tin and the biscuit) around the entire circumference of the cake. Then he himself goes out of shape. If it sticks strongly, then grease with margarine and sprinkle with semolina before baking. I do well with flour sprinkling.
2. If the jelly is absorbed, then it was hot. The jelly must be cooled until slightly thickened and quickly poured from the center to the edges. I already do this automatically (for so many years I have baked more than one hundred jelly pies), which freezes like a mirror and does not absorb a drop. A couple more pies - and you will understand at what moment you need to pour.
Good luck !!!
Kokoschka
svetta, thanks for the answer, that I will not make friends with jelly in any way ..... this cake will end again I will try.
Anatolyevna
I want to bake such a pie. I just couldn't find a jelly for the cake. Girls tell us how with ordinary gelatin: girl-yes: Please!
Svetta
Oh, I don't even know how with the usual ... I always use "Cake Jelly". I can't help as the author of the recipe, maybe someone has such experience and will prompt.
Anatolyevna
I'll wait for a hint. : girl-yes: I will not do the tests.
Kokoschka
It seems they are taking half the dose of water .... than the package says.
Svetta
kokoshkaYou are talking about store-bought regular jelly, and Anatolyevna asks about the use of gelatin.
Kokoschka
Quote: svetta
Anatolyevna asks about the use of gelatin.
Exactly! Then I don't know .....
Anatolyevna
Thank you!
Antonovka
I came to complain ... about my form !!! I decided to make a pie, bought different fruits. I smeared the mold, and I have it glass, and dust it with flour. The dough came out gorgeous, and the biscuit came out wonderful - as I like - with a crispy crust. But he didn’t shake himself out, but was picked out of the mold. It’s offensive, but I should have smeared it, probably better
Kokoschka
Antonovka, I decided to lay baking paper for myself, because a few days ago it was the same!
Joy
Girls, try to grease well not with butter, but with margarine. In one of my non-stick coated bread molds, the bread began to stick, which I didn’t grease, and after greasing it with margarine, the bread pops out at once.
Svetta
Joy, perhaps this is the reason! I always grease all forms only with margarine, well, that's how my mother taught and got used to it. I have absolutely no problem taking out the biscuit from the mold, I have already baked more than one hundred of them. Above, I described the process of removing the biscuit from the mold.
Crochet
Quote: Joy
try to grease well not with butter, but with margarine.

Vooot, I grease all forms only margarine !!!

I read about it in LJ with Luda (mariana_aga), since then butter on the side, now - only margarine !!!
Kokoschka
I'll do the next one, girls!
glykoza
Here's this year's pie.

Jellied pie

By the way, I also grease the form with margarine, but I do not sprinkle it with anything. After 3 pies, popping out became better. And this is my form.

Jellied pie
Svetta
Zhanna, thanks for the photo! I have exactly this form, I have been actively using it for 3 years already, nothing sticks.
glykoza
Quote: svetta

Zhanna, thanks for the photo! I have exactly this form, I have been actively using it for 3 years already, nothing sticks.

Yep, exactly. The more you use the better.

Iot bought some more molds, now I will make malipuski too.

Jellied pie

dopleta
Quote: Anatolyevna
Girls tell us how with ordinary gelatin Please!
Antonina, very simple! Dilute gelatin in juice (you know how?), Cool until it hardens slightly and pour out! Same rules as for regular jelly on agar-agar! You can do the same with cream, and sour cream, etc.
Kokoschka
The girls are wondering what part of the pie counts as top?
Svetta
kokoshka, Glucose above showed a photo of the form, and so it lies upside down (pie), and bake. When turned over, the biscuit will turn out with a depression in which the fruits are placed and the jelly is poured.
Kokoschka
For some reason, the side that looks at the bottom turns out to be less deep than the outer one.
dopleta
Lilya, you’re probably not the only one who drove me into a stupor. Could you please rephrase what you wrote, huh? I don’t think you’ve come across some kind of twisted shape.

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