Broken glass cake

Svetta, and what is sprinkled on top?

As far as I know, she sprinkled the top with the same jelly but cut into cubes.

Svetta, and what is sprinkled on top?

Nadia answered correctly - this is the same jelly, finely chopped.

Here is my "glass"



Made with crackers and banana. I didn't beat the sour cream too much, because for the first time the whipped sour cream, filled with gelatin, completely refused to penetrate the jelly. This time it was thinner and it worked well.

[Glucose]

I didn't beat the sour cream too much, because for the first time the whipped sour cream, drenched in gelatin, completely refused to penetrate the jelly.

Glucose, maybe you overexposed the gelatin and he grabbed? He doesn't need much time ...

It was some kind of instant gelatin, which did not need to be soaked, but immediately diluted with hot water.

Clear. Probably, it was not only quick-dissolving, but also quick-hardening ...

Yeah, like concrete.

The second time I did it with simple gelatin, well, I didn't beat the sour cream so much. Then it could be poured out.

Let me boast of my modest achievements. I really love this cake, especially now, in the heat: cold, light, pleasant

I like that the pieces are necessarily large, so that they stand out on a white background

Maybe modest, but delicious!

Let me also boast of my modest achievements.

Where are the pieces of biscuit?

Where are the pieces of biscuit?

And you can do it without a biscuit, try it. It turns out so light, like a jelly dessert.

This was the wish of the birthday girl: the biscuit is only as a base, and in the cake: no, no (the figure so as not to spoil !?) This is so that all guests can calmly eat with pleasure and without any doubts

And you can do it without a biscuit, try it. It turns out so light, like a dessert actually jelly.

Then it is no longer the Broken Glass cake, but a dessert.

This was the wish of the birthday girl: the biscuit is only as a base, and in the cake: no, no

Well, if the biscuit is present, as in the base, then it can be considered a cake.

And this cake was baked a little earlier, according to all the rules:

with biscuit and jelly

Of course, I'm not as professional as here on the forum, but still .. I try

Of course, I'm not as professional as here on the forum, but still .. I try

So we are all not pros here !!! And we all try !!!

[at first]

For over a year I had this cake in my bookmarks .. and now it’s his turn ...
Since I could not find green jelly either ready-made or dry, I decided to replace it with kiwi.
I also read about this cake not only on our website, but also on other culinary forums.
Many people add fresh fruit to this cake. Therefore, in addition to kiwi, it was decided to add another banana.
Since lately I have just been living in a frantic rhythm of life, I only had enough time and energy to bake a biscuit. I bought jelly ready-made in the store and did not even cut it into the cake, but put it with a teaspoon ..
The cream was made from 2 cans of sour cream 25% and I had a jar of creamy cottage cheese about 170 grams. This is what I made the cream from.
My mistake was that at first made a cream, and then began to cut the fruit. while I cut everything into gelatin I already "grabbed" the sour cream with cottage cheese and attempts to "break" everything into a liquid mass with a mixer were no longer successful.
In short, the conclusion is this: it was not very sweet for me (maybe the sugar is bad, maybe next time I will add a little more, or maybe the cottage cheese gave such sourness).
Do the cream only after all the ingredients are prepared for folding into a mold (maybe I got such good gelatin).
I will not add kiwi any more, because the juice is released from them and the cream remains liquid there, but I will definitely try grapes (quiche-mish) ...
Well, in short, I will definitely still cook this cake, because in the heat - this is the very IT ...
And yet - I didn't lay the mold with a film, I bought a mold specially (already on the day of the cake assembly) for this cake for 99 re in a carousel - what I found, I took it, because there was simply no time to look for good forms, BUT without any film the cake is perfectly out of shape - I just held it for 10-15 seconds in hot water.

[* Anyuta *]

* Anyuta *, gelatin is not friendly with kiwi and pineapple.
I often cook this cake, but without cottage cheese. And I make green jelly from Tarhun lemonade)))

[Fun]

Fun, Natasha, thanks for the tip on "Tarhun" ... I will definitely try to do it!
And I already thought about kiwi after I collected the cake - after all, a lot of juice stands out from it - well, nothing - I will learn from my own mistakes!

[Anyuta]

Anyuta, with kiwi, it's not about the juice, but about the acid. It dissolves gelatin, that is, it neutralizes its gelling properties.
And with green jelly, well, for a very long time, I was looking for something to make ... because this very color resembles pieces of glass from childhood !!!

[Fun]

Fun, understood ...
and in what proportions do you make tarragon jelly?

[Anyuta]

Anyuta, for 200 ml of lemonade 2.5 tsp. gelatin. Then he is good, it turns out, cut into cubes and keeps the shape well.

[Natalia]

Natalia, I understood everything - I wrote it down for myself, so as not to forget! Thank you!

[Anyuta]

Anyuta, not at all!

I carry my Spasibishcha for the recipe, this cake has taken root in our family! I made several times, with minor changes, a pack of sour cream, 500 grams + 1 liter of liquid yegurt, 200 grams of sugar, 4 packs of multi-colored jelly, and for piquancy I add prunes, finely chopped , frozen or fresh cherries, or other fruits that are available. I buy fruit yogurt, it gives sourness, and even when I’m too lazy to bake a biscuit, on the advice of girls, I buy gingerbread cookies, we call them corn cakes, or ash gingerbreads, I cut them into cubes, the gingerbread cookies are well soaked and retain their shape. They do not boil down, I spread the pre-prepared jelly in a chaotic manner in a silicone mold, I have a lot of them, it can be in the form of a big heart, then the cake turns out to be high, there are also round shapes, they are wider and lower, they are taken out very easily. I must say right away that I still have the filling, from the crumbs of any cookies I separately make pies by spreading them out in molds, add fruits and pour the remaining mass, and into the refrigerator. I ask you not to throw slippers at me :-) :-) :-) for small changes, I save the pictures, I will expose them if possible, I can not use the tablet. Thanks again for the recipe !!!

Shpilichka and all the girls are experts, please tell me, is it possible to add chocolate jelly to the cake? I just love everything chocolate, won't I ruin it?
And yet, how long the maximum cake can be stored? The milkmaid will bring sour cream tomorrow, but I want to make a cake on NG, how best to keep the sour cream fresh or already in the cake?
I pour the cake into the lid from the store. of the cake, it is curvy and the recess is imprinted on the surface, it looks beautiful. If where something does not lag behind a hair dryer gray.

Girls ay, where is everyone hiding? Well help me pliz !!!!

Yes, silence ... I also had a couple of questions. There is no cottage cheese in the ingredients, but everyone stubbornly mentions it. And more about the thickener for sour cream. Duck gelatin there?

iris. ka gelatin or thickener is your choice, and not all together, and cottage cheese is optional.

I never added a thickener. Chocolate jelly, I think, will give an interesting flavor.

Probably, this year I will also make this cake on NG. I also have this recipe for a very long time, but it contained two types of biscuit - white and chocolate. Otherwise, everything is the same.

I've already baked a biscuit for this cake. And trained to make jelly. I will do it myself.Can't eat chemical ready-made jellies. I took the rest of the compote and I got jelly. Only for some reason it is not quite transparent, somehow, but as if a little cloudy. Maybe the compote had to be drained through a paper towel? I did not filter it, but cooked Tefal in a teapot. There are rather small holes and a strainer near the spout. As a compote, he was fine with me.

[Chamomile1]

Chamomile1, I often do jelly myself. Compote, gelatin and fse. Sometimes it happens at the bottom, how it hardens, the sediment is not clear why. But the jelly itself is transparent, especially when you look at light.

[iris. ka]

iris. ka, but I still can't. I have to do it once. I was so ripe for mayonnaise, I read, looked, and then I did everything, I don't buy anymore, I just do it myself. And my son loves jelly. I bought him before, then I stopped and so I eat enough chemistry. And so there is nothing special to do and delicious. But I got some kind of muddy, in appearance it looks more like jelly, although it froze like jelly. Maybe it still depends on gelatin? In any case, I will not rush about any more from what I have. Let everyone think that it was intended. On Monday, I'll boil compotes and make jelly. And on Tuesday I will collect.

I also made jelly this time myself, one of the compote and it was also cloudy, I added a little food. red and it became bright, and three more jellies: aroma drops, dye, gelatin turned out delicious ... ... guard the refrigerator from thieves. How did I make this cake from the store. jelly, since the cake was big, I had to buy ten packs of jelly plus sour cream, it turned out to be expensive, one pack of jelly 10 hryvnia, to make it yourself several times cheaper.

I can't eat with a chemical one myself. Therefore, no options. Only herself and from her compotes.

And I also take the jam syrup. Raspberry yum ... In general, I do not buy jelly, you can even just make honey water. It will settle, and tint with the same beet juice. Additional, albeit microscopic. benefit

Girls, what are the proportions of compote and gelatin? And should you soak gelatin in this compote right away? And then heat to a liquid state and cool? Help the teapot

Eugene on a pack of gelatin always has a method of application, gelatin can be different, well, I do this 10g., This is Art. l. pour gelatin 50 ml. hot compote, mix and leave to swell, then add another 250 ml. hot. compote (70-80 hail) and stir well. Usually 10 grams of gelatin for 1-1.5 cups of liquid.
There is gelatin that must be dissolved in a water bath, but do not allow the gelatin to boil, it will stink like a horror.

I'm making jelly, or rather, I've already done it. I took orange juice, cherry juice and ... tarragon. Tarhun is so vigorous green))). I don't know what will come out. I have no friends with biscuits, baked some kind of horror story, but baked))).

but baked))).

urrrrrrrrrrrrrrrraaaaaaa aaaaaaaaaaaaaaaa !!!
earned !!!

[eye]

eye,

It's funny for you, but how I opened the cartoon - and so tall and beautiful biscuit !!! And after all, as clever did not open it right away, it was still an hour ... Can't fix me!

Girls, but jelly with tarragon retains its specificity. smack?

[toy09]

toy09,

I'm still nina)))

[Scarecrow]

Scarecrow, show me already, I'm intrigued

[kil]

kil,

So it freezes, the infection, I will pull it out in the evening. And I tried tarragon jelly - the same as tarragon, only without gas and cold))).

I didn't get jelly yesterday (((I baked the biscuit. I will make it with fruit - I will cut the peaches and pineapples.

Pineapples are not needed, gelatin reacts - liquefies from interaction with pineapple and kiwi

What else can you put besides peaches? There are various frozen berries, and it's not too late to go to the store.

[kil]

kil,

And I tried tarragon jelly - the same as tarragon, only without gas and cold))).

Well thanks, mine won't go ... sorry

So I just made red (burgundy) and yellow jelly, I don't like tarragon.

Or maybe some other green lemonade happens?