Jelly cake "Napoleon"

Jelly cake "Napoleon"

Category: Confectionery

Ingredients
Pudding bag
Milk and sugar for making pudding
Jelly (more or less may be needed. depending on the shape. Attention! Only jelly will do which contains gelatin. Jelly with pectin and other thickeners will not fit)	5 sachets

Cooking method

• The form is needed detachable, if not, then cover any form with cling film. And then transfer the finished cake by the ends of the film onto the dish. I remembered this late, I had to keep the uniform in hot water. So I got upside down
• Brew the pudding, as indicated on the package, it is better to take the creamy one. Then pour it into a mold and refrigerate. Make a bag of jelly as indicated on the package, only reduce the amount of water to 200 ml. When the jelly has cooled, pour a second layer on the already frozen pudding. Dilute the second bag like the first and when the jelly begins to harden, beat with a mixer at high speed for about 5 minutes, you get an airy foam. Put this foam in a third layer on the already frozen jelly. And again we put the form in the refrigerator. And so, alternating between two types of jelly, we finish the cake with ordinary jelly. After each layer we put the mold in the refrigerator for solidification. The outer layer of jelly can be decorated with fruit to taste.

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I tried to make this cake, but I didn't succeed
First I made a layer of pudding, then a layer of orange jelly (she took "Mriya" on gelatin). Then I made a layer of whipped jelly and put it in a cold store. Everything seemed to be OK. After 10 hours, a new portion of jelly (red) was poured on top. But she was in a hurry and did not cool the jelly. As a result, this hot jelly "passed" through the whipped layer. But there was nothing to do and after a few hours, when the whipped layer, which again turned out to be the top, froze, I poured another portion of simple jelly (yellow), but already cooled. To my surprise, the whipped layer bubbled up and again "let" the jelly through. I didn't have the opportunity to experiment anymore, so I stopped there and, after solidifying, presented it as a ready-made, failed dish.
What I did, look at the pictures

I am very confused that the whipped layer turned out to be foamy. Maybe I "missed" him and hence all my problems?


And another question: I used a split form, but just in case I laid it with cling film. And thank God, the jelly has partially spilled out, although the shape is new. Using the film, I took out the cake and carefully removed the film. But this procedure confused me (the film is at the bottom and it was quite difficult to remove it without damaging the cake). So I thought maybe I didn't understand something. With a film, it's a hassle, but it seems to be necessary (although it did not completely protect the jelly from flowing out).

If you have any thoughts on the above, I will listen with pleasure, because my peasants love jelly very much and they liked this cake, albeit a failure. They are waiting for the "successful" continuation

[Svetl @ nka]

Svetl @ nka, having walked on the link, made Nugu from white chocolate. It turned out very tasty

shuska apparently you didn’t beat it right. The first time I even set the timer for 5 minutes. When whipped well, it should not flow out of the bowl. And your hot jelly damaged the already whipped jelly in the process, so it may still start to foam. And I never use Mriya jelly. The quality is not very good. I buy Dr. Oetker, it is more expensive, but it never let me down and quickly freezes.How much water did you take for the jelly? You need less water than indicated on the package. I take 150-200ml. And the film is needed, so that later it is easy to turn the cake onto a dish. Remove the film And so that he is not upside down, then immediately put another plate on top of the cake and quickly turn it over. We remove the top plate. Don't be discouraged, for me, too, not everything went smoothly the first time. Good luck to you. I hope my advice will help you. You can contact with me any time

[Svetl @ nka]

Svetl @ nka, thanks for the advice.
I also think I missed him. I took "Mriya", because, in principle, she did not let me down. For half a portion (45 g of the mixture) I took 200 g of water. The jelly itself froze well. The only problem was with the whipped layer. But I do not quite understand, you write that you take 150-200 ml. What is the weight of the mixture? A pack of Ocher village - 45 g (recommend 200 g of water), Mriya - 90 g (recommend 400 g of water).
As for the film and the plate, I didn’t finish it. She separated her hands and supported the cake from below with her hand. I will definitely try on your advice.

I took a large pack of 90g jelly

I took a large pack of 90g jelly

And for these 90 g, only 150-200 g of water? And it turns out not very concentrated, it's still not a natural product
And here I have not seen the village of Otter 90 g, only 45 g.

And for these 90 g, only 150-200 g of water? And it turns out not very concentrated, it's still not a natural product
And here I have not seen D. Otter for 90 g, only 45 g.

I didn't think about concentration, but it would be worth it. But then it quickly freezes.

I think it's best to add gelatin (as Janok advises). Next time I'll try to add.

I think it's best to add gelatin (as Janok advises). Next time I'll try to add.

This time I added gelatin, but the taste did not satisfy me. The jelly turned out to be a little rubbery. Probably it is necessary to do it as on the packaging, so that there is no highly concentrated. just to freeze everything, you need to calculate the cake preparation for 2 days

[Svetl @ nka]

Svetl @ nka, please rename your photo in Latin. I would like to take a closer look at it.
And why do you have (nothing on "you"?) Cake upside down?

Upside down, because - when I realized that the shape at the bottom is narrow and expanding towards the top, it was already too late. So I had to leave it that way. If turned over properly, the top will be wider.

[Svetl @ nka]

Svetl @ nka, cool cake turned out. I will definitely try to do it again. I just didn’t decide - I’ll reduce the water or add gelatin.

[Svetlanka]

Svetlanka!

Your Radical cake has been shipping for the second hour. Or a Radical curve, or a heavy cake.

I'll try tomorrow.

IN!!!


1. The pudding should be at the bottom !!! Therefore, if you put it in a silicone mold (and then turn it over), then it should be the top layer;

2. There should be two packages of pudding;

3. If whipped jelly is put on undercooled unbeaten jelly, then it floats. With pudding, the same troubles. But these are details. In the case of mixing layers - face with a brick and "Well, it pulled me to abstract art! Isn't it clear?"

4. Brought the plus sign to the afftor !!!

[Hairpin]

Hairpin

You have a beautiful jelly, do you have two colors? Or so it seems to me?

Yellow + green + orange whipped + pink pudding. So, hypothetically, it should have been four colors !!!

Well, you are virgins and give every day a new masterpiece. I'm really at a loss what kind of cake to make for the New Year

[Hairpin]

Hairpin, and what kind of jelly did you take and how much water?

[Hairpin]

Hairpin, and what kind of jelly did you take and how much water?

You need to take any jelly and do it, as on the package, just reduce a little water.

[Shushka]

Shushka!

I have jelly from Russian product and from Etker. I took the amount of water according to the instructions, did not reduce it.

[Spire]

I think to risk doing it a second time (I wrote about the first unsuccessful one above). A small DR, I really do not want to pierce in front of the guests. I'm thinking of making it in portions in paper muffin tins (remove the tins later). I'm going to buy the village of Otera.Only here's what to do with the amount of water has not yet decided
Girls, thanks for the advice

SpireAs I understand it, you poured the jelly first, and then at the end the pudding. How did it happen? The pudding didn't go through the jelly down? I also need to pour the pudding last.

[Shushka]

Shushka!

1. Make sure guests love jelly. Not everyone likes jelly. They adore my sister and niece, I am indifferent, my daughter does not eat at all.
2. It is quite possible that my problems with surfacing were not only due to uncooled lower layers, but also because I did not reduce the amount of water.
3. But this process is for the whole day !!! You can hardly make it in 3-4 hours!

Good luck !!!

[Hairpin]

Hairpin
The guests (at least half) treat jelly normally. Therefore, I decided to make, in addition to Napoleon, also jelly (so to speak, for a change). I know that the cooking process is long. So I think to start early. I think nothing will happen to the jelly if it stands for a day or two in a h-ke

Given its composition ... It will probably endure until the New Year, and until the next one !!!

Jelly tends to "dry out", cracking at the same time on the surface. But I only experimented with thin layers of jelly, as in the cake I can't say, the layers there are quite thick.

Did for the new year. Everyone really liked

Did for the new year. Everyone really liked

oh what a beautiful cake.

And if you make from "home" jelly, then in what proportions should you take juice and gelatin?