Jellied pie

[Lera-7]

Lera-7, Svetlana, thank you, I inserted after clicking on the icon, nothing worked.

[spring]

spring, Lena, the cake is wonderful!

This time the jelly went well! Thanks again for the idea to bake such cakes. True, I took another dough, but to tell the truth, I liked the recipe with the biscuit better. Chocolate too bright, clogs strawberries. Well, or such a strawberry
I have jelly "for the cake" from Haas.

[Daria]

Daria, super !!! I also finally bought a jelly for the cake today - I barely found it, there is some direct deficit. We have to go crazy the other day.

[M @ rtochka]

M @ rtochka, Daria, what a handsome man!

Girls! Who uses haas jelly, tell me the correct proportion so that it doesn't come out very liquid.

[notka_notka]

notka_notka, Lera-7, Thank you!
Totosha, I do as it says on the package. Mixed with sugar, this mixture was poured into 250 ml of water. On fire, and stir until it boils.
Pour not hot, but when it begins to thicken a little.

[(She's the one who showed your recipe first here.)]

Now I take any jelly for such pies. I just make too little water. But, I don’t boil it as napsiano above with sugar, but first I make sugar syrup, then pour jelly only when it cools down. By the way, I recently discovered a jelly flavoring for a cake. Delicious.
Svettik, I love you as always. Nadia! (She's the one who showed your recipe first here.) And how many sweets you have I know ...

[nata_shka2003]

nata_shka2003, Hi! What for jelly flavoring you use? I don't know that ...

[Daria]

First, be sure to grease the mold!

Daria, agree with you. Even a silicone mold must be lubricated.

It stuck to the silicone completely.

I greased the pan with non-stick grease before baking. So the cake blank jumped out that I barely had time to catch it
Here is a photo of the silicone mold after I knocked out the cake blank


And here is the cake itself


Special thanks for the form gala10

What flavoring jelly do you use?

Svetik, that which is tasteful for regular jelly. I will not show the picture. you called it mriya.

[svetta]

What a wonderful pie everyone bakes here, but I passed the recipe
There is a form with a notch, I want to bake.
svetta, but how much flour is 1 cup (160 g) or 200g?

[Yulia]

Yulia, in a glass of 250 ml of flour is placed about 140 g (I measured it several times, it probably depends on the flour).
A glass is written - take a glass, why weigh it.
Good luck!

A glass is written - take a glass, why weigh it.

Sveta, it is clear, I will do so!
Sveta, I am with a report, this is such a cake, but I did not find any jelly for the cake, so I smeared it with custard from below, and decorated it with peaches on top. Thanks for the recipe!

Incision

I also baked this pie today! Thanks again for the recipe! Fast, economical, tasty.
I put the berries straight from the freezer (raspberries, blackberries, currants, strawberries), poured powdered sugar on top (I was afraid it would be sour), then poured jelly for the Haas cake.
I smeared it under the berries like “cream”: whipped sour cream with sugar and added dried apricot puree, rubbed through a sieve. Sweet, thick and the color of apricot-young carrots came out!
It may not look gorgeous, but the taste, I think, is very worthy!




Cut later!

[Guzel]

Guzel, very appetizing cake turned out!

Thanks for the recipe! Summer cake! Delicious.

[bdzolka]

bdzolka, Annawhat a handsome man !!!

Girls, and to what extent can the amount of sugar be reduced in the dough, so as not to damage the structure, and so on. Let's say oh, 5 glasses won't save father of Russian democracy

[mamusi]

mamusi, Margarita, I reduced it to 0.75 glasses, it was fine. I think that 0.5 cups of sugar will still not be enough, although ...
You can take any biscuit recipe you like here. You can try to make it in general with shortbread dough, but then the cake will not be so soft.

[svetta]

svetta, okay, Sveta, let's try.

Virgo, there is no opportunity to read the whole topic again now - I realized it too late. The bottom line is this: I haven't baked this cake for a thousand years (on a diet, but that's not the point). Now it is necessary to bake in the DR at the request of a friend - I began to remember. And it seems to me that the usual sponge cake from the recipe did not come out of the mold normally, and from the pudding bags - no problem. There is no new test without problems in this sense in the discussions? Something like a buttered biscuit?

And with jelly for the cake, an ambush: I have not seen it anywhere for a long time. If you do it yourself - maybe add pectin, in addition to gelatin? Nobody tried it?
And one more thing: is it possible to bake in Princesk? Or is it in the oven?

I can only answer the last question: I bake in Travola periodically, but for 2 eggs. The full portion is fried to the roof, it rises too much. In the oven, of course, the biscuit comes out more magnificently.
And I, too, always stuck, the form is silicone. I went with the uniform to my relatives and left it, bought myself a metal one. So they wrote to me later that they baked it, oiled and sprinkled with semolina, they say, it jumped out well.

[Anna]

Anna, Anh, I won't say anything about the pudding bags, because I don't know what I'm talking about. I always do it according to the recipe, I get out without problems.
Instead of jelly for the cake, make it on ordinary jelly, just add less water and smear some thread with a cream on the base, but at least with thick apricot jam.
I don't have a princess, I won't tell you, I bake everything in the oven.

Got it girls, thanks.

Quote from: glykoza on 11 June 2012, 22:36

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.

I was afraid, however, that the biscuit would not pop out, and baked according to this recipe. Lubricated the form with margarine, sprinkled with semolina. He baked in Princesk for 22 minutes, then stood in a closed one for 5 minutes. I jumped out like a bullet.
There was very little dough, I was afraid that it would not be enough, but I managed to fill the entire form with a thin layer.
Okay, the first stage is over. Now I will think about jelly)))




Can you reheat jelly on gelatin? There is time, you can try on a small portion, if it comes out well - reheat and pour over the pie.
Let it be for now

I made the jelly like this:
300g of compote from a can, in 100g I soaked 25g of gelatin (it turned out for 400g of liquid, but this is a bit too much for this form). Poured pie from the refrigerator, so nothing, thank God, was absorbed. For some reason I decided to do the filling in 2 stages. but, since I was doing 100 more cases in parallel, the jelly already grabbed into lumps, I had to heat it up again. You can't bring up lumps))) In short, here's my freak

[Anna]

Anna, come on, freak, a very nice pie turned out. For yourself, INTO, bake ... it's been so hot for a long time, the berries stand ...

Yes, I obviously failed to pour the jelly (((But now at least the proportions are clear. If you make jelly from gelatin. After all, there is no gelatin in that jelly for the cake, there is carrageenan and locust bean gum. I have gum, you can experiment later.
And here's another oddity: this jelly is already the third in a row. The first two were made with black and red currant juice. Firstly, it turned out not red, but blue, but it would be wrong with that - it turned out to be cloudy, opaque. I changed the brand of gelatin and took the compote from a jar of peaches - it already turned out transparent.

Agar still has good jelly, try it.

[Anna]

Anna, do not slander yourself. Nice pie turned out. Well, if there are any small nuances that you see, you will take them into account next time.

Okay, since you approve, I will be glad that I will give pleasure to a good person

Here's my next pie, now at VNK. I got out almost without loss. I still don't like jelly (((But in general, everyone liked it more than the previous one. The layer of biscuit, in my opinion, is too thick - it is necessary to count it. Although everything is very harmonious to taste
The son ordered to repeat and put more fruit. In this regard, the question is: are there now forms with a greater deepening? And to look at silicone or not?

[Anna]

Anna, well, you are already improving. A couple more pies and it will be ideal.

[svetta]

svetta, is there anything new about forms?

[Anna]

Anna, I bake a biscuit for 2 eggs, then it is thinner. Can bake 2 thin cakes

I did not see the shapes with a large depression, but I had an idea to cut out a circle of silicone to fit the shape's bulge. And before pouring the dough, apply this circle. Everything would be a couple of mm deeper after baking.
I don't know if I wrote it clearly
And the pies are beautiful !! Why don't you like jelly? Is there something wrong with the view or with the fill? Is it homemade? Not exactly "cake jelly"?

[Daria]

Daria, about a circle made of silicone is a good idea. Jelly for cake Dr. Otter was gone - earlier in Ashash, Metro was on sale. It solidifies beautifully without any problem. And I do it myself on gelatin - I need to seize the right moment for pouring. If earlier, it will be absorbed, if you are a little late, it will catch in lumps. And first I will water the protruding fruits, put them in the refrigerator, and the second layer is already ugly (((And, probably, there should be a glass of liquid, but I have two))) At first I’m afraid that there’s not enough, and then I want to use everything - it’s with sugar, I can’t finish it))) I would like to make a sibvariant, but so far I’m just running it in my head.



Virgin, do these silicone need to be lubricated and sprinkled with oil? Or is it easier with them in this sense?

Anya, I don’t follow the new forms, as long as there are enough available ones. Maybe someone will tell you about new similar forms, then I'll look.
Silicone does not need to be smeared or sprinkled with anything, everything flies out of it with a whistle.

[svetta]

svetta, usually yes, but somewhere I read about these forms that it doesn't work well. Didn't Mark write.

Anya, I don't remember what was written, but I will believe it. Fortunately, my entire silicone park is non-sticky. And I have a metal Fakelmann pan for this cake, I smear it with margarine and does not stick.

Yes. I had a silicone one, it was sticky to it. I wrote above.

I also always adhered, the form is silicone. I went with the uniform to my relatives and left it, bought myself a metal one. So they wrote to me later that they baked it, oiled and sprinkled with semolina, they say, it jumped out well.

In, it still catches the eye))) There is still gunpowder in the flasks and berries in the buttocks)))

Girls, looking, plz, did anyone use such forms? The price difference is 2 times. I like the look, of course, more expensive - the edges are clear, the silicone is dense. Does it make sense to overpay? Or is light in the sense of taking out without smearing also suitable?
🔗
🔗

I won't tell you about these forms. And I remembered the nuance of my silicone: I put a metal something in the center from below, otherwise the bottom sagged under the weight of the dough, respectively, then the groove for the jelly came out smaller.
Has anyone come across a similar one in silicone molds?
Probably my soft was very ...

And I remembered the nuance of my silicone: I put a metal something in the center from below, otherwise the bottom sagged under the weight of the dough, respectively, then the groove for the jelly came out smaller.
Has anyone come across a similar one in silicone molds?
Probably my soft was very ...

Yes, I would not want such garbage (((What company was yours?

Anya, I have such a shape, only metal, I bought a long time ago in Ashan, there are no inscriptions on it, the principle is the same, the depression is not very large, but I still manage to spread a layer of thin cream cheese, then berries, fruits, jelly, when there is no for the cake, I also use Dr. Otter instant gelatin, with less water, and now I only catch in the joint venture for the cake.

what company was it?

if I remember correctly, Regent

and for the cake now only in the joint venture I catch.

And where?

[Natalia]

Natalia, and what kind of cheese do you smear? With sugar? And proportions

Creamy, Hochland, Violett, sugar by eye, to taste.

[Anna]

Anna, you have a very beautiful jellied cake!