Jellied pie

But I never found a silicone mold 20cm anywhere ((

[Anna1957]

Anna1957, UNIT USP-M10 silicone bowl mold (fits most multicooker and pressure cooker and other brands, recommended for 5 and 6 liter models)

Bowl dimensions: height - 7.5 cm, height from the bottom of the bowl to the side - 6 cm, bottom diameter - 17.6 cm, top - 20 cm.

Convenient ratio of height and diameter, there are stiffening ribs, silicone is thick, but elastic, odorless. Nice design. A plate is suitable as a lid

A source: 🔗

[Marina]

Marina, thanks, but that's not it at all. I'm talking about a silicone cake mold. It is the same as the metal ones just shown.

[Anna1957]

Anna1957, yes, I understand that it will be necessary to organize a recess in it, but ... I have not met this size ... The portions remain in the palette ...

[Alevtina]

Alevtina, thanks for the variety of shapes shown. For 20 years I have such a small tin form, bought for almost 2 kopecks, somehow I forgot about it. And there is the basic form of Fakelman, which I often use, in your photo it is the largest by 28 cm. I really liked the form of 20 cm, a convenient size. I will look after this now.

Discussing New Year's menu 2019 # 2233
in, caught my eye.

Yes, Dasha, portions are found in several versions. But the average size, between small and large, in the afternoon with fire can not be found.

Here is my 20 cm mold has an awful finish. There is no way to knock out a biscuit blank from this form, although from other forms, even from simple tin cans from under canned food, everything flies off with a whistle, just turn the form upside down. This 20 cm form has a coating of some kind of oven varnish or something, on the folds of the cracks, like craquelure, I grease with oil and sprinkle with bread crumbs, but everything sticks. I suspect that the coating in the oven melts slightly and adheres deadly to the bread crumbs. I want to remove the coating, acetone does not take it, I need alkali or another wash for metal, burning a tin is not an option.

Where did all the cake jelly go?
I walked around all the shops in accessibility and not only, even friends and relatives asked to look. And nowhere!
Even regular gelatin is not sold everywhere. And for the cake disappeared as a class.
This is why this
And not on Ozone either.

If you do it from the usual, were the proportions in the subject?
I have 10 g sachets, for panna cats I dilute in half a liter of water. And then 300 grams, probably

It has long since disappeared, I suffered a year ago. And then in Auchan I ran into Haas. With the usual, I'm not good at it.

Brought yummy, from the last packet of cake jelly!
Now I don't even know how ... You have to learn how to make a fill from gelatin

Something that looks like cheese is a mango
Rest: kiwi, banana, lychee

[M @ rtochka]

M @ rtochka, Dariawhat a beautiful beauty! Bravo!

How did you manage to insert the photo? Today the site swears at my photos, writes. "Only files with extensions are allowed: jpg / jpeg", although I do everything the same way as always.

I always insert from the phone, I don't even know what extension is here ...
Probably needed
Girls, thanks for the praises !!
My niece came through, she really liked it! Well, my family is also lovers of this. They complained to her that her mother does not bake just so that she goes more often

[Daria]

Daria, this is beauty, it's a pity to cut it! Just a riot of fruit! Class!

There are shapes on Ozone that Anna praises
And also these are:
🔗
🔗



Confused which is better

[M @ rtochka]

M @ rtochka, Daria, I have had such metal molds for a long time. She even brought two recipes, chocolate tarts and baskets, to the site. I like the forms, but when baking low-fat dough, you need to lubricate them, the shortbread itself flies out. I try to get rid of silicone gradually, replacing everything with pancake, ceramic or metal ... And the molds are a little different after all.

I really like the silicone one. Only I bought it much cheaper. And I don't have small metal ones from this company, only a large one. But on the other hand, they finally brought me metal with a diameter of 20 cm from Germany, and even the middle is taken out of it - this is a song. The deepening comes out much more. The price, of course, is exorbitant - 18 euros. I never found a silicone one.

[Anna]

Silicone 316 rubles, they show me which baskets

Anna, and here is a large silicone one:
🔗

🔗

Rada-dms, looked, thanks

Silicone and really deeper, like baskets, fillings can be put more

[Daria]

Daria, I needed just a medium size - 20cm. I have not found this anywhere.

I bought a new form on Amazon, non-stick. It just came in handy

[Elena]

Elena, how beautiful!! Summer berry riot!
Show the form, please.

Every pastry sticks to me, and sprinkled with flour, and semolina, nothing helps.

[Daria]

here is the form





Thank you Daria, this is the form immediately after taking out the biscuit. See, it didn't stick at all. Since the cake turned out to be high, I dug holes inside and poured cream with white chocolate and mascarpone

[silva2]

silva2, Lena, what a good shape, just for this recipe! The cake is wonderful.

M @ rtochka, Dasha, I have a torch form for 10 years (somewhere at the beginning there are my pictures) and still the biscuit pops out of it without loss! Just yesterday I baked a cake for the doctor as a present, well, just a song! I grease the form only cold margarine, nothing sticks.

[silva2]

silva2, Elena, what a fabulous beauty! Very bright and appetizing!

[Svetlana]

Svetlana, Thank you! This cake has one drawback - it flies away quickly. Here is a cut

My granddaughter poked her finger at the monitor and summed up: "I hachu piek with a vishanka!"))) Elena, why is the biscuit red?

[Svetlana]

Svetlana, I was too clever. I decided to make a biscuit with freeze-dried strawberry powder. I thought it would be pink. It turned out the color of a drowned man, gray-incomprehensible. Added red with yellow fat-soluble Pavoni dyes.

Girls, tell me, is this shape suitable for such a cake?

[Irina]

Irina, of course it will do, even as it will do.

[Irina]

Irina, I have had this form for many years.

Thank you, I ordered on the joint venture) I want such a cake)

Here is my version of this delicious beauty. Since baked, including for my mother, he is almost PP. The basis is 100 grams of wheat flour, 100 grams of whole grain. There is no sugar in the dough at all, a little fit parade. Curd layer: low-fat cottage cheese, a little yogurt, fitparad. Agar on top, there are 50 grams of sugar, because I wanted to "decorate" the sour currants.
Well ... I, of course, would like to be sweeter. Mom ate it, did not praise it, although she asked if I did it myself, go bought it. I said I did it especially for her, hey loved it.

And here is my last version in this form, although I called it Cheesecake.
Sybarite cheesecake (Anna1957)


Tried OGNs, rated 5.
Form even with a removable bottom True, the money is worth the horse on Amazon)).

Girls, we need your advice! First, what recipe do you use to make the dough? I used to do charlotte type, I want something else. And the second question, is it possible, in addition to dough and fruit with jelly, some other layer like cottage cheese or what? somehow a little dry for me. Soon I will need to surprise my friends with a pie, I have no doubt about the beauty, everyone is always delighted with the type of fruit in jelly, but I somehow want to taste something more exquisite to bring it closer to the cake. Your advice girls? So as not to make a mistake ...

[Oksana]

Oksana, you can make the dough according to any recipe you like. You can also make any interlayers, even cottage cheese, even from custard. But maybe then it is better not to bother with this form, but just bake any cake, decorate it with fruits on top and pour the jelly?

It seems to me that for 2-layer fillings, the recess in the molds that we sell is too shallow. Jelly from 1 sachet barely fits. I baked in different ones, so I can compare. The last time I baked it in a mold from Amazon - there is a larger depression, 2 layers fit normally.
You can make a dough and a cupcake - above in the topic there is from Glucose. But I like biscuit more. But there is no starch)

in addition to dough and fruit with jelly, what kind of layer like cottage cheese or what else? somehow dry for me

Above is a photo of my pie. There were 400 grams of cottage cheese and berries. You can put a lot more of them. Just make a rim of their fruit and fill it not with gelatin, it will be liquid and flow, but with agar. Slightly lukewarm agar, it instantly sets and does not flow around the edges.

I also baked today.
We were treated to the last, small strawberry.
Sour horror, pie is just right
Biscuit, my favorite - for 3 selected eggs, a glass of sugar, a glass of kefir, 1.5 glasses of flour + baking powder. I use ready-made Pudovskaya.
I smeared the top with the remains of butter cream, poured Haas jelly from old stocks.

Exactly one year later - again for the employee's birthday.

and as always, super!

and as always, super!

Oh, come on * JOKINGLY * I do it once a year - I don’t eat that)) The jelly was badly filled, with uneven bumps. And I tried carving for the first time in my life))) And some fragments moved out during filling. If I get together in the near future from starchless torment to make - maybe it will turn out better.

[Anna]

Anna, you are clever that you make such beauty according to your recipes. I couldn't, I'm lazy)))))

[svetta]

svetta, the latter is normal)) From the glucose test, pouring with sugar. And for myself - I play like that))) And then you're thin. Why do you need this?)))

Girls, and this cake should be eaten right away, since the fruit is fresh? In the evening I understand not to cook it in the morning? And for a shape of 20 cm the same proportions?

[Mila Sweetheart]

Mila Sweetheart, in the evening the next morning nothing will be done to the fruit, believe me, and even later. Feel free to cook.
For a 20 cm mold, I would make 2/3 of the dough, but in general it depends on the configuration of the mold.

I agree, the fruits are filled with jelly, so they won't wind up. As for the dough - at 20 cm, I make my own starchless, there is a completely different story, so I won't tell you.

Thank you girls. Today I bought a form in the fixed price list for 26, because I decided that my little one. Cake for guests. I'm doing it for the first time. I have Haas cake jelly. Mix the written juice with water. What can be diluted. There is nothing at hand. There is cherry juice. But it's colored. Fruits, apricots, nectarines. Do you need to cover the jelly immediately or when it cools down? Sorry for many questions
And did anyone else bake a cake in the princess? How long and the result?

I bake in the Princess. 20min + 5 off.
Jelly just for the cake? I fill it almost immediately. Last time I thought I should have cooled the cake itself. I really like to use peach compote - there are 4 halves (I even have one) and a glass of compote, where I didn't even have to add sugar. On the contrary, I added lemon juice.

in the fixed price list for 26 form,

Chet didn't see there for the jellied pies.

[Anna1957]

Anna1957, I bought this one



There are no peaches available. Wouldn't it taste good with water alone?

Yes, the form is exactly that. I would still grease and sprinkle with semolina - it is not known how the coating will behave. Water alone - and the water will taste))) At least mix lemon juice to taste with sugar.