Broken glass cake

Broken glass cake

Category: Confectionery

Ingredients
jelly bags (like Etker or Russian Standard)	4 things.
eggs	3 pcs.
sugar	300 gr. (1 1/2 cups)
wheat flour	160 g (1 glass)
sour cream	750 gr.
gelatin	18 gr. (2 sachets)

Cooking method

• 1. On the eve, jelly is made (at least 3 different colors), according to the instructions on the bag. We put it in the refrigerator to freeze.
  
• 2. The day before we make a biscuit of three eggs, 200 grams of sugar (1 glass) and 160 gr. flour. Well, in general, I have a biscuit, broken into pieces, always lives in the freezer. Just in case...
  
• 3. Cut the finished jelly and biscuit into pieces.
  
• 4. Prepare gelatin (soak it in water (140 gr. Or 6-8 tablespoons of cold water, let stand for 10 minutes and dissolve in a water bath)).
  
• 5. Beat 750 gr. sour cream with 100 gr. (0.5 cups) sugar. Add vanillin and cooled gelatin to the mass. Gelatin - pencil-thin trickle. Stir.
  
• 6. In a deep dish (preferably domed), lay out a confectionery film or cellophane, oiled, and randomly throw in equal portions of jelly of different colors and a biscuit, periodically pouring it all over with sour cream.
  
• 7. Close the cake and put (preferably at night) in the refrigerator.
  
• 8. The next day, we take a beautiful dish and turn the contents of the dish onto it. (Before turning over, place the dish with the cake in hot water for a few seconds)
  
• 9. The cake can be sprinkled with coconut or grated chocolate.
  

The dish is designed for

1 piece

Time for preparing:

four times twenty minutes, but in two days

Cooking program:

Soviet assortment of devices

National cuisine

from Soviet times

Note

I have been wearing this cake for a long time, but the first time it turned out to be photogenic (that is, it did not fall apart). I took the recipe myself from here (from the Good Kitchen website)
🔗

[40 grams per 1 liter]

Hi!!!
can I come to you with my ??
I did it several times, but from yogurt.
Is yours probably , no, definitely tastier.
In yogurt, the taste is somehow lost, tastier is fatter. Sour cream or cottage cheese.

And I, through trial and error, calculated the amount of gelatin suitable.
40 grams per 1 liter

Hi!!! can I come to you with my ??

Need to! You have nothing flour there? Only jelly and cream?

Like step-by-step instructions in my performance.

1. Prepared jelly the previous day (4 sachets).

2. Poured two packs of 10 gram gelatin (from Dr. Etker) into the coffee maker:


3. Added 140 ml of boiled water and left for twenty minutes, stirring regularly:



4. Then I put it on a water bath (call for the quality of the saucepan ... The rest was in the sink):



5. Warmed up to 65 degrees, stirring constantly (although Etker says up to 60 degrees):



6. And set it aside.

7. I took out 500 grams of sour cream:



8. Weighed 100 grams of sugar:



9. And whipped sour cream with sugar. But she did not dare to interfere right away, first she beat the sour cream for about ten minutes (I have a weak mixer), and then added sugar a little bit. I'll have to try whipping together right away. Well, not very whipped me:



10. While whipping sour cream, cut a biscuit (about a third of a biscuit for 6 eggs from Tortyzhka):



11. And cut the jelly:



I hunted for green jelly for so long (it really turned out to be in the Metro that ... I simply did not notice that the red and orange ended). But I really like the range of yellow-green.

12. And then she began to pour in gelatin. Toooooooooo little trickle:



13. The most laborious thing is to cover the silicone mold with a film.



Without a film in any way. I tried it many times, and left it in hot water - all the same, the pieces fly off. Not brilliant with film either, but ... better than without:

14. Well, I apply it in layers.



Jelly / biscuit / sour cream. I tamp each layer with my hands so that the relief is clearer. In the end, it turns out like this:



15. Well, in the refrigerator for the night.

16. Well, the result:



The only thing that bothers me is whether a silicone mold is suitable here ... I'm afraid not ... But I don't have an iron mold for pudding ... And it's not interesting with a simple salad bowl ...

This is not, but generally did.
The biscuit was baked and cut into cubes.
At the very end, they were poured onto the surface of this white goo.
And then she drowned them with a spoon, and they were completely "dipped", then they make good friends with the cake.

And the cake is of a uniform consistency.

Your biscuits look a little dry.

And ... your mass is not as liquid because of the cottage cheese as mine, so you probably didn't get soaked.

And you try to make 20% sour cream, so I made a cake.
The taste is super.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23690.0

[Hairpin]

This cake is very tasty, I often make it myself. ... Only unlike you Hairpin I'm probably lazy. Instead of a biscuit, I use ready-made white and chocolate cracker cookies, break them into pieces. And hands do not reach the biscuit.

And I got used to the biscuit so much ... It is both for cake and potatoes ... So I always try to have one or two spare. I throw it in the oven in the evening if I'm tired.
I still think, you need a biscuit or a cream with jelly is enough ...

[Hairpin]

Hairpin, so without a biscuit it will be a dessert, and with it - a full-fledged cake! So, the main thing is to decide what is needed.

Here is my cake according to your recipe, I liked it very much, thank you very much



All the jelly drowned, and the biscuit floated up, tried to mix, but they still lay down in their own way. I didn't find any ready-made jelly in the nearest stores, I made it myself. And my son helped me to cut him, it seemed to him that it would (finely) be better, I did not insist.

[Hairpin]

I've been making such a cake for a long time. Only I have somehow more evenly spaced squares of biscuit and squares of "glass" and they are larger than in zolotko77.
There is no dryness. Everything is soaked and the sides are flooded.
Basically, "Broken glass" I do on NG.
Hairpin thanks for reminding me of such a delicious cake. The main thing is it is done quickly. And most importantly sell nobody you don't need to decorate anything with cream.

I also make such a cake very often (when it's too lazy to mess around) we use it because you can eat a lot (and my husband loves it)

I make it with a cracker too. With a biscuit much longer
Instead of a mold, I always use a large saucepan, and then when I take it out, I sprinkle the sides with coconut flakes, and on top I pour finely chopped jelly. It turns out beauty. Sorry there are no pictures. I'll post it

I join all lovers of this cake.
Lightweight, not luscious !!! Super!!
And on the smart table!
For greater elegance and completeness, in order to remove traces of the film and small irregularities, I am at the very end, when the cake is importantly on a platter, I quickly walk around it with a hot hairdryer, the top layer melts a little, hiding roughness. After that, you need to put the cake in the refrigerator for 10 minutes and it really becomes like a glass, shiny

[Zolotko77]

Zolotko77! It's just that your form matched the recipe better than mine. Mine was too big. Therefore, I have a little dry bottom. And, of course, it is better not to argue with cubs. Otherwise, you can kill any desire to create.
And how did you do it yourself? Regarding green jelly, my head is spinning to thicken a bottle of Tarhun with agar or pectin ...

2 tbsp water 1/2 tbsp sugar, boiled, cooled, added dissolved gelatin, divided into 3 equal parts, and added food coloring. My son is pretty big, he is almost 15, he does something very rarely, so I was afraid to even say a word so as not to give up.

[Nut]

Nut!
Thank you, I'm already going to the Metro. This weekend or next. If anyone needs anything, tell me, I'll take a look at the same time.
And in my head, firstly Tarhun is spinning (thicken it with agar or pectin), and secondly, why am I thickening sour cream with gelatin ... Probably better with agar ... Or, again, with pectin ... It will also be better ... And with pectin and healthier ...
What delicious soda do we have now? Well, not as fierce as Pepsi?

How many times I have looked agar until I have met, someone will tell me where to buy it, we live in St. Petersburg for only a year, I do not know everything. Can you tell me how you use pectin?

I always add a thickener for cream Dr. Etker to sour cream instead of gelatin and agar, and I always get an excellent cream - moderately thick, soaks the cakes well and keeps its shape perfectly, for 500g. sour cream 2 sachets. Try you like it I take sour cream by weight in a dairy store Blagoda 30%

[Zolotko77]

Zolotko77:
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=9502.0
Well, in order not to flood here, it is better to discuss there. I and my Tarhun also run there later ... and to KH.

Nut!
Pectin removes a lot of nasty things from the body. Agar seems to be useful too. It's just that they've been talking about the benefits of pectin for several decades, and the benefits of agar - relatively recently. So throw away your thickener and switch to healthy ingredients! Leave the thickener for emergencies.

[Celestine]

I have long wanted to make such a cake, they told me 100 times how, but ... I would have to go step by step, otherwise I can't read long recipes, I read them diagonally ... I miss a lot

Celestineare you joking?
There is nowhere easier to make this cake.
1. I made a wish, baked a biscuit, cut it all into squares.
2. Whipped sour cream, added gelatin.
3. Combined the contents of the 1st and 2nd items and placed them in the mold and in the refrigerator. All.
And, I know you want Hairpin to make such a delicious cake for herself one more time.
Then I also want step by step instructions ...

[Zinger]

Zinger!
1. I have clearly violated the proportions of filling / biscuit + jelly (filling is clearly not enough), but the form of celestinine is native! ;
2. Still, you need to move away from gelatin to pectin and agar, and even more so from thickeners;
3. So these experiments should be performed on Muscovites, because agar and pectin are more accessible to us than in other ... and cities and countries !!!
4. And I like it myself !!!

Once I added a thickener to sour cream ... I don't add any more. Such disgusting. There is also unknown starch modification ...

Still, you need to move away from gelatin to pectin and agar, and so

So I am thinking about it. Only how much Agar should be taken for 1 liter of sour cream? And Agar is also different. For example, our (Kiev) one needs twice as much as the Moscow one.

[Zinger]

Zinger, I think, by next weekend I will go out on these experiments (thickening sour cream and tarragon with agar and pectin). I think that I will post unsuccessful options too. So everything will be tip-top !!!

Why pectin? You will already have a marshmallow.

Once I added a thickener to sour cream ... I don't add any more. Such disgusting. There is also unknown starch modification ...

And I specially bought a thickener for sour cream, Smecta, - but it turns out disgusting? How does it taste? I also persuaded the girls at work (now they will swear) ...

And I specially bought a thickener for sour cream, Smecta, - but it turns out disgusting? How does it taste? I also persuaded the girls at work (now they will swear) ...

And I always have it in my nightstand. In case of emergency, when you can't run to buy new sour cream, but you need to get out. By the way, once I read that there is starch, I decided to try an ordinary one. What can I tell you .. on natural starch the cream thickened and whipped, but the taste of flour in the cream was very sensitive.
But in the end - everyone chooses for himself.

[ikko4ka]

can I butt?
As for me - the thickener (the one I bought from Lily) is just wonderful! and there is no aftertaste. But you've noticed that each of us feels some tastes or aromas more than others. For example, one cannot tolerate the smell of baked garlic in the sauce (while raw garlic just loves), another gets nausea from fried cutlets, for example, the smell of not quite high-quality gelatin is terribly unpleasant to me (well, it stinks to me, sorry for the harshness, some kind of carrion).
My son, having tasted the sour cream with this thickener, said that the overly sour cream smell interrupts even chocolate sponge cake and cherries! So sensitive! But everyone who tried the cake - and this is about 10 people - were delighted.
And how much of that starch is there and how often do we use it? - cake maximum once a week, right? there are hundreds of times more nasty things in store "goodies"!
ikko4ka , I think no one will swear, everyone will be busy eating cakes and desserts

By the way, Dr. Otteker's thickener is worse than Ukrasovsky!

I have such a thickener, but: '(the expiration date has long expired, I left them as a keepsake

I'll put in my 5 kopecks, I make a similar cake in a slightly different way: I whip cream, mix with chopped fruit from compote and champagne, gelatin .. I bake 2 biscuits, one round the size of the wide part of the bowl, the second thin, form a roll with jam from it, this roll I cut it into slices (like a sausage) and lining it with a bowl covered with a film, then pour out the mixture with gelatin and cover with a biscuit cake. All this in the refrigerator for the night, it is possible and less, the main thing is to freeze ..... Then I turn over and remove the bowl, voa-la !!!!!

[Hairpin]

Hairpin

beautiful, but how do you taste?

[WONDERFUL]

WONDERFUL!!! This cake is one of the record holders for disappearing speed!

[Hairpin]

Hairpin, the cake turned out to be delicious!
But ... as for me, you cut a little biscuit and beat a lot of sour cream.
The silicone form is very suitable for such a cake. And to make it smooth, it was necessary to "walk" a little bit with a hairdryer on the cake.

[Zhivchik]

Zhivchik

abalde with a hairdryer !!!!
ETOGES how it was possible to think of such a thing?

[NataMayLav]

But ... as for me, you cut a little biscuit and beat a lot of sour cream.

In my opinion, on the contrary ... I didn't have enough sour cream at the very end ... Well, in general, I don't manage to distribute everything evenly, although this is not very important ...

NataMayLav! Here they wrote above that if you go hot with a hairdryer, you will create a glossy effect. You still need to try ...

Hairpin, just now I saw a master class Now everything is clear - film, shape and a golden key in my pocket

[Celestine]

Celestine, I hope you enjoy it!
In general, this cake has broken all records for me. But the new year has already ordered three of them!

Hairpin. I came to you with greetings, to tell you. that I ... did it, otherwise he wouldn't let me sleep here at night. Thanks for the recipe and the idea, if it weren't for you, then I wouldn't know what this can be done. In general, this is it:



I'm going to raise your status.

Well, just a twin of my first! I hope your family will like it!

Hairpin, this cake is soooo delicious, light, tender, creamy .......... (I can go on for a very long time). I added 150 grams of cream from myself to 500 grams of sour cream, so he acquired a creamy note - everyone really liked it. So Hairpin you are lovely.

Here I am treating you to my cake. Pouring - village sour cream 1 kg + 60 g of gelatin soaked in milk, a biscuit of 3 eggs, Dr. Etker's jelly. After adding the gelatin, she continued to beat for a while. The mixture became airy like a soufflé miracle curd (those with jam at the bottom of the jar). The salad bowl (2 l, barely fit) did not grease or cover it with anything. The cake came out easily after dipping the salad bowl for a couple of minutes in hot water. Delicious and beautiful. But there is still work to be done on the assembly.

Thanks for the idea!

Hairpin, thanks for the recipe and description - at last I found my favorite cake for my husband, otherwise my biscuit-bizarre-souffle inspired him to chew a couple of pieces at most, and tuuuuut - half a cake a day
I cooked from 3 types of jelly (kiwi, cherry and apricot), instead of a biscuit I threw a biscuit liver Ladies fingers, it turned out sooooo simple, fast and tasty!

[Miracle777!]

Miracle777!

Glad you liked!

[Hairpin]

Hairpin do you think this cake can be frozen? And then they brought home sour cream, it's a pity to use it just like that.

Girls, Ay. Who will help me ???

[Spire!]

Spire! And I have this question: is it possible to do this - in a detachable form cake-peel-sour cream with sugar, jelly and gelatin-cake, well, so that the filling is between the cake layers, and then decorate it with a regular cake on top? Has anyone done this? Is it necessary to cover the form with a film? will the center of sour cream with jelly keep its shape?

Blizzard, can I try to answer you?
jelly does not tolerate freezing, absolutely. I think this cake cannot be frozen without losing its taste.
In addition, from my own experience I know that sour cream does not tolerate freezing.
As in the case of preparing cottage cheese from kefir using the method in the freezer
In general, it will no longer be sour cream, but some kind of "product"

[Spire!]

Spire! And I have this question: is it possible to do this - in a detachable form cake-peel-sour cream with sugar, jelly and gelatin-cake, well, so that the filling is between the cake layers, and then decorate it with a regular cake on top? Has anyone done this? Is it necessary to cover the form with a film? will the center of sour cream with jelly keep its shape?

Aunt Besya, it will turn out exactly as you write. My sister used to do that once. Only the cakes for the jelly are somehow not very good for me personally ... I kept the cake form without a film.

Aunt Besichka, what you want is very similar to the Bird's milk cake, only on gelatin, but it is made and there are such recipes here. And yet, I advise you to replace some of the sour cream with cream with a good percentage of fat, I did it very tasty this way. A * capitalist * Schumacher generally did it on high-fat cream and one can only imagine how much tastier it is
In general, the Shpilkinsky cake is very tender.

[Hairpin]

Hairpin do you think this cake can be frozen? And then they brought home sour cream, it's a pity to use it just like that.

I wouldn't. As far as I remember, when frozen, sour cream exfoliates ...

[Spire!]

Spire! And I have this question: is it possible to do this - in a detachable form cake-peel-sour cream with sugar, jelly and gelatin-cake, well, so that the filling is between the cake layers, and then decorate it with a regular cake on top? Has anyone done this? Is it necessary to cover the form with a film? will the center of sour cream with jelly keep its shape?

1. Personally, I was strained by the duet impregnation - sour cream ...

2. The middle of sour cream with gelatin will keep the shape. I would even say that if you stir with a mixer for a long time after adding gelatin, then this mixture is ready to keep its shape right with the beaters ...

3. I didn't understand about the form and the film ...

Yes, I just thought: what's the difference for the taste of a biscuit inside sour cream interspersed with fruit jelly or is it jelly between two thin cakes ?? And so that they are not dryish (nevertheless, sour cream will quickly set and it is unlikely that there will be enough moisture from it) - sprinkle them with slightly fruit syrup to match the jelly, which is inside the sour cream

About the shape ... If the shape is detachable round, should it be additionally lined with foil or frozen? the cake will pop out anyway. Just admit that the sour cream jelly will firmly stick to the walls of the mold and when removed, the integrity of the sides will be violated?