Cake "Three tastes" biscuit-jelly (several versions)

[Biscuit:]

Cake "Three tastes" biscuit-jelly (several versions)

Category: Confectionery

Ingredients
Biscuit:
flour sun	135gr
starch	33gr
sugar	167gr
eggs (net, without shell)	280gr
vanilla sugar / vanillin
a pinch of salt
Main jelly layer:
cottage cheese	300gr
fermented baked milk	750gr
baked milk	150gr
sugar	230gr
gelatin (for 1.5 liters of products)	30gr (3 standard sachets 10g each)
caramel / burnt flavor
Top jelly layer:
strong coffee	350ml
condensed milk	150gr
gelatin (for 0.5l of products)	10gr
Baileys or Amarullah liqueurs (optional)	2 tbsp. l.

Cooking method

• Cake "Three tastes" coffee option
• Biscuit:
• Here everything is as usual for biscuits. Such strict grams because this is a recipe for catering, recalculated exactly for the amount I need. Can be rounded a little for convenience, especially eggs. There it is usually not possible to get exactly into grams. Estimate that a standard CO egg usually weighs 59-68g (without shell), C1 50-59. Therefore, I often keep eggs of two categories in the refrigerator (for different needs) and combine them to get the desired weight.
• 1. Dip the eggs in hot water (not boiling water !!! curl up), 50-60 degrees. Let them stand. Change the water several times when it gets cold. The eggs need to be warmed up. Warm eggs (relatively warm, of course) beat much better, producing a lush foam. No wonder they are often whipped in a water bath. This technology was not invented by me either, it is catering.
• 
• 2. Beat eggs with sugar and a pinch of salt until fluffy with a whisk using a food processor or mixer. They will increase in volume by 3 times, not less.
• Here are how many of them first and how many later:
• 
• 3. Pour flour and starch sifted into one bowl, turn on stirring at medium speed for 15-20 seconds and turn off. If necessary, modify the stirring with a spatula.
• 4. Pour the dough onto a parchment-lined baking sheet approximately 1 cm thick and bake for about 20 minutes at 160 degrees (if you have convection) and 180 degrees if not.
• 
• 5. Put the finished sponge cake on a cutting board, remove the parchment, let it cool slightly and leave under a towel until it cools and ripens completely.
• Main jelly layer:
• 1. Put cottage cheese, fermented baked milk and sugar in a bowl and beat with a blender until smooth. best of all with a blender, so that the curd turns out to be a homogeneous paste and there are no grains. It will just be a fairly liquid and homogeneous mixture.
• 
• 2. Add caramel or burnt to taste. I just have caramel in the mills (for which coffee). There is a liquid flavoring. You can add or not add - at your discretion. I made a kind of fermented milk analogue of creme brulee.
• 3. Heat the milk to a very warm, hot state. Do not boil !! Gelatin must not be heated over 60 degrees !! Pour all the gelatin for this layer and mix. Let stand and mix again with a whisk. I use gelatin dr. Opener. I never had to filter it - there are no grains or "debris" left, it dissolves perfectly. Further manipulations in the assembly section, for pouring the gelatinous mass into the cold curd mass will immediately start the gelling process. This cannot be done until you have started building.
• 
• Top jelly layer:
• This layer is done last, since it must be poured onto the set base layer. That is, the cake will stand in the fridge and only then can you do the coffee layer. He doesn't care to cool down and wait for the cake to set.
• one.Add condensed milk to strong coffee, you can also add 2 tbsp. l. Baileys (I did it for children, so I didn't add it) and pour gelatin directly into the hot. Stir well, let stand, stir again with a whisk and leave to cool until almost cold.
• Assembly
• 1. From the biscuit, cut out a template for the "bottom" of the cake according to the diameter of the ring from the mold (do not forget to close it if it is sliding).
• 
• 2. Cut the remaining biscuit into cubes with a side of 1-1.5 cm.
• 
• 3. Tighten the bottom and walls of the mold with cling film, install and snap the ring, put the sponge circle on the bottom of the mold (I usually put the side that was up and down when baking, because the more absorbent and porous is the one that was below when baking. Now I need it at the top - to partially absorb moisture from the cream).
• 4. Pour the baked milk into the curd-fermented mixture and quickly mix with a whisk or mixer. The mass is cold and gelation usually starts quite quickly. Therefore, here act quite actively and clearly. No fuss and hysteria, but don't slow down))).
• 5. Pour the biscuit cubes into the curd mass, stir with a spatula and place immediately in the mold. Flatten. Put it in the refrigerator.
• 
• 6. After a while (even a few hours - we are in no hurry. The cake in the refrigerator will not sour))) make the top coffee jelly and let it cool almost completely. Take out the cake, pour a layer of coffee on it and put it back in the refrigerator. All. In a few hours the cake will be in perfect condition.
• The upper biscuit cubes that have come into contact with the coffee will be saturated with it and will be dark on the cut, you can see in the photo. The taste will look like sour milk tiramisu. Curd gives the main layer "satiety", density, the feeling that you are eating a good dense soufflé. The biscuit has the same function. Otherwise, the cake is just like a pudding, not a cake (I did it without biscuit cubes).
• 

The dish is designed for

Mold with a diameter of 27 cm

Note

I have mastered jelly cakes well, they work out for me. My family loves them very much, because we are not big fans of "heavy", "oily" oil creams. I love honey cakes, sour cream and everything that is easier, including these jelly cakes (and, by the way, I don't like jelly very much). In the summer, berries are used, I have the same version, but at the top, instead of coffee, there is a chocolate-jelly layer, there is an orange version of this cake. Hence the name "Three Tastes". It always consists of three parts: the bottom biscuit cake, the main jelly layer of sour cream / yogurt, etc., compacted with cottage cheese and biscuit, and the top one is the brightest. I will try to lay out everything in this thread (after weighing the number of ingredients during cooking).
For example, this is the same option, but the top layer is not coffee, but chocolate:



My children's favorite: berry with a top layer of strawberry or raspberry. I will gradually try to lay out my options with the number of ingredients, because I do everything except the biscuit layer by eye. It's just the principle of working with jelly and nothing more.

Cake "Three tastes" orange version
Cake "Three tastes" berry version

["Three tastes" berry version.]

"Three tastes" berry version.

All manipulations and technology in it are exactly the same as in the top recipe (do everything in the same way), but slightly different products and a completely different top layer (berry podvarka).





Shape - 27 cm in diameter

Ingredients

Biscuit: the same. as in the first post of the topic (coffee option).

Main jelly layer:
cottage cheese 300g
sour cream 400g
natural yogurt / fermented baked milk 200g
milk 150g
sugar 230g
gelatin (for 1.5 liters of food) 30g (3 standard sachets of 10g)
vanilla sugar

Top jelly layer (podvarka):
berries (any with a pronounced taste and aromatic, including frozen ones: raspberries, strawberries, strawberries, blueberries, cherries, etc.) - about 350 ml puree
sugar 100g
water 100ml

1. Sponge cake is made in the same way. as shown in the first post of the topic.

2. The main layer is also made from the products for this option.
Cottage cheese, sugar, vanilla sugar, yogurt / fermented baked milk and sour cream (any fat content) are mixed.Molo is heated and gelatin is diluted in it (everything is exactly the same as in the recipe above). Before pouring in milk, just in case, try to your taste. The mixture should just taste good (to you). And decently sweet. Sweeter than you love. Because there will still be an addition of milk and the mixture will be "diluted" with the unsweetened component and after cooling the mixture tastes less sweet. The fact is that nothing is baked here and everything in the finished cake will taste exactly the same. only cold))).

3. Top jelly layer (backing):

Mash the berries with a blender. Uniform or not so much - whatever you like. Add sugar. As much as you need for your taste. Add water to make it thin, and not like jam. The most important thing here is that it is simply tasty for you to try, so that the taste is water-free. I have strawberries and raspberries. Bring this mixture to a boil (that's why the podvarka is called)). Don't cook it. Boil - that's enough. Leave, wait until it cools down to slightly hot (we put gelatin, and he likes no more than 60 degrees, remember?). Now pour in the gelatin, stir and let cool until lukewarm. You cannot pour hot on the cake - the previous layer of sour cream will float. Almost cooled down - you take out a half-assembled cake that was in the refrigerator, the top of it is already grabbed and strong, pour in the berries. They will immediately begin to set (the layer is small, and the cake is cold. Let them spread evenly over the surface (therefore it should be quite liquid so that there is a perfectly flat surface, like a smooth surface of water). And ... that's all. Leave it for a few hours and eat , do not burst))).

[Scarecrow]

Scarecrow, Natasha, what a wonderful cake, thanks for the detailed recipe!
Definitely in!
I'm waiting for the berry !!!

[Trishka]

Trishka,

While I do not have the amount of ingredients at all, I will at least write that. description. And then I'll post it with grams, as expected))).

Boom wait, but while this one must be tried, I feel that this is ours, my people love it !!!

Aaaa, at first I wrote the answer, and then looked up, you have already added pictures, how beautiful, and I can imagine how delicious!

[Nata]

Nata, what a mockery, especially that piece with a berry layer!
And the chocolate gleams so enticingly

Natus, and what size is your shape?

Wow how many flavors, thanks for the recipe !!! in the bookmarks !!!

[Vasilica]

Vasilica,

I specially wrote 27 cm everywhere in order to orientate. I'll write again higher))).

Girls, I always make this cake, as they say, from the bulldozer. Because for him you just need to master the work with gelatin. And ... EVERYTHING !!! Otherwise, you can only estimate the volume of the resulting mixture and, accordingly, estimate how much gelatin you need to take. No more troubles at all. I always make the main layer to taste: it should be just good sweet and tasty (after all, it will be exactly the same later, it will simply freeze))).

The cake is very refreshing, cool (logical))), light fruity taste (if with berries or orange). Perfectly cut, strong, bites and holds its shape at room temperature (standing on the table in front of guests), does not float (it can only become a little softer, less strong if it really stands for a long time).

Natusya, sunshine, thank you very much for breaking it down into grams for such clumsy ones as me.
Now I will definitely do it!

Bookmark it !!!!! We will experiment on New Year's Eve !!!!!

[Scarecrow]

Scarecrow, Natusya, forgive the blind ball

But about working with gelatin ... not EVERYTHING is so simple
So I sort of also mastered one pack, it was so cool, it was small, and then I took exactly the same puncture, it is larger, it did not dissolve well
In general, every time, like a minefield

Thank you Natasha! So everything is detailed! I just bought a jelly cake pan! So I'll cook it one of these days!

[Vasilica]

Vasilica,

I am buying dr. Otter, but bought more than once in different places. Because I make these cakes quite often. To be honest, there were no punctures.You can strain it for every fireman (pour through a strainer), but I don't even bother with that))).

Matilda_81,

Be sure to experiment! I loved these refreshing cakes. somehow on DR did my son. The guests just wah-wah, as they were pleased, destroyed him at once.

Bul,

You'll like it!))

[Natalechka]

Natalechka, what goodies you distribute here !!!!
Give me a piece, no two please!
Or have you already eaten FSE without me ?!

[Irina F]

Irina F,

I do not distribute, I only show. "I'm zhaaaadina!" (from))))

Uuuuu, greedy!
And I ... and me .... Well, not really !!!! I'm losing weight
I'll drink kefirchik for the night)

Delicious, I came here! Well, I just finished the cottage cheese, otherwise I would have already exploded into the kitchen to bungle something like that!
I also love gelatin cakes, light, fresh, delicious!

Well, finally, the recipe is completed ...
I took it to the bookmarks ... I will make such a cake for NG ...

Natusya, thanks for the second recipe!
Boom to try!

Hurrah!!! I am the first with the report !!! Natasha, dear, thanks for such a wonderful recipe. I spied on this cake in your blog, and patiently waited for you to expose it with a recipe verified to the gram. Thank you very much!!! Delicious and unspoiled recipe. Girls whose children do not voluntarily eat cottage cheese and do not drink fermented baked milk (like my over-aged son), bake this cake. In this tender, pleasant soufflé, they will never taste cottage cheese. The cake turned out to be very tasty and light, not greasy. Now I'm baking berry. Natasha, the berries will probably need to be grated through a sieve? Well, actually my cake.


Only now, I was in a hurry to my parents, I wanted to treat them with a cake, so I cut it not quite frozen. Now mom called back, said, delicious! Natasha, thanks again!

[elvin]

elvin,

Clever girl! great result! very neat and beautiful!
I just made an orange version, I'll put it up soon))). My husband loves orange very much)).

I just beat the berries with a blender. There is nothing superfluous in them: not seeds. no skin))). There will be a thick homogeneous mass.

I just made an orange version, I will put it soon)))

Ltd! I can imagine how delicious! I'm looking forward to!

[Cake "Three tastes" orange version]

Cake "Three tastes" orange version



Form 27 cm in diameter.

Ingredients

Biscuit: as in the first post of the topic (for the coffee option)

Main jelly layer:
cottage cheese 200g
sour cream 470g
natural yogurt / fermented baked milk - 200g
sugar - 230g
liqueur Cointreau or limoncello - 1 tbsp. l.
zest of 1 orange
milk - 150 ml / g
gelatin - 30g (for 1.5 liters of products)

Top jelly layer (podvarka):
orange juice (natural) - 350 gr
water - 80ml / g
sugar 100g
zest of 1 orange
gelatin - 10gr (for 0.5l of products)

The making procedure is absolutely identical to the cake in the first post.
Rub the orange zest on a fine grater, because if it is at least boiled in the top layer during the preparation of the podvarka, then in the main layer it is damp and the zest knife will give large "ropes" of tough zest that do not normally chew.

When making the top jelly layer, dilute the orange juice with water (you can take industrial juice, although you also don't need two "bald" oranges on the farm))), you can not dilute it with water, but then adjust the sugar to taste. Must be distinctly sweet and tasty). Add zest, sugar, boil, boil for 1-2 minutes and leave to cool until hot (gelatin is not put in boiling water !!). The mixture just got hot - pour out the gelatin, stir well and leave to cool until it is almost cold. During this period, come up and stir several times. when you remember. After cooling to room temperature, pour on the main layer already laid and standing in the refrigerator and put the cake back in the refrigerator. All.

A cake with a very bright and pronounced citrus-orange flavor.

Hello everyone! I'm new to your party, my name is Valya))) I have been baking cakes for only 6-7 months, but to be honest I was sucked in))) I want to share a recipe for a wonderful Kharkiv cake.maybe many have heard. You will need:

Chocolate biscuit:

3 eggs
80 g sugar
3 tbsp. l. cocoa
1/4 Art. hot water
50 g flour
2 tbsp. l. corn starch
1/2 tsp baking powder
1/4 tsp salt
2 tbsp. l. butter
Blackcurrant jelly:

225 g frozen currants
150 ml of water
120 g sugar
1.5 tbsp. l. gelatin (9 g) + 60 ml water
Creamy mousse:

400 g curd cheese
300 ml cream 33%
200 g icing sugar
20 g gelatin + 50 ml water
2 tsp instant coffee + 100 ml hot water
How to cook "Kharkovsky" birthday cake:

Chocolate sponge cake: Preheat oven to 170C. Cover the dish (20 cm) with baking paper.

1. Melt the butter. Cool down.

2. Dissolve cocoa in hot water. Cool down.

3. Beat the whites until firm peaks, gradually adding 40 g of sugar.

4. Beat the yolks with the remaining sugar.

5. Pour cocoa into whipped yolks, stir gently.

6. Sift flour with starch, baking powder and salt and pour into the chocolate-yolk mass, add 1/3 of the whipped egg whites and mix gently. Stir in the remaining proteins just as carefully.

7. Put a few spoons of dough in melted butter and stir. Then pour the resulting mass into the dough and mix in a circular motion.

8. Put the dough in the prepared form and bake for 25-30 minutes, checking for readiness with a match. Cool the finished biscuit completely. Put in a plastic bag and leave in the refrigerator overnight.

Blackcurrant jelly:

1. Pour gelatin with water (60 ml) and let it swell.

2. Rinse the currants, fill with the remaining water, add sugar. Bring to a boil, then reduce heat and cook this mixture for 5-7 minutes.

3. Remove the berries from the heat and add the swollen gelatin, stir until dissolved and leave to cool to room temperature.

Creamy Mousse:

1. Dissolve coffee in hot water. Leave to cool.

2. Pour gelatin with water and let it swell

3. Stir the cheese with half a serving of powdered sugar.

4. Beat the cream with the remaining powder until a hard peak.

5. Gently add the cream to the cheese mass, stir with a spoon so that the mass does not lose its airiness.

6. Melt the swollen gelatin over medium heat.

7. While stirring, add the gelatin to the cream.

8. Divide the mousse into 2 parts. Leave one mousse creamy, and gently stir in the coffee in the second. Then you need to act quickly, as the mousse will begin to thicken.

Assembly:

1. It is convenient to assemble the cake in a form with detachable sides (to make the sides of the cake neat and easily detach from the form, the walls of the form must be covered with a film).

2. Cut the biscuit into 2 cakes.

3. Place the chocolate sponge cake on the bottom of the mold, on top of the creamy mousse (if the mousse is already starting to thicken, then you can continue right away, if not, then put the cake in the freezer for 5 minutes, otherwise the creamy and coffee layers may mix).

4. Next comes a layer of coffee mousse, then jelly. Place the mold in the freezer for 5 minutes to set the jelly.

5. The cake is completed with a chocolate sponge cake. Put the finished cake in the mold in the refrigerator for at least 3 hours, then it can be removed from the mold and decorated as desired.

For some reason, my photos were not uploaded (

And how to throw off photos in messages?

[Valentine]

Valentine, make it a separate recipe, get lost in the subject, sorry

[Tusya]

Tusyaand I finally have a report. The loudest screamed, sho me nada is urgent, but only honored.
True, I did it not on gelatin, but on agar (nizya gelatin for me).
I like it. Pronounced coffee taste. True, the presence of cottage cheese was immediately recognized by everyone. Now I want to make an orange one.

[kseniya D]

kseniya D,

No, well, I do not hide cottage cheese from my own))). It's delicious, with sourness, homogeneous .. You have a very beautiful one ..

And make an orange one. Everyone likes fruity and orange!

[Scarecrow]

Scarecrow, Nata, I love these cakes and make similar. But I really want to repeat your tunic-in-tunic recipe. Please chew the nuances of the chocolate filling for me ...

And I made an orange one too! Tasty!! With a bright, orange flavor, for lovers of oranges, just that. Berry is behind me now. This recipe stuck with us. Everyone likes this cake because it is not greasy, low-calorie and, most importantly, very tasty.

[Yulia Antipova]

Yulia Antipova,

So I always do it by eye. You need to measure the amount of ingredients. It turns out about 0.5 liters of the mixture. I pour in confectionery chocolate (such as with "buttons"), pour some cream / milk, pour in gelatin and heat it up. All. Gelatin is not heated more than 60 degrees (if possible), this is more than enough for chocolate to melt. And that's all. Let it cool and fill the top.))

elvin,

Ooooh, what a beauty !! I also like orange. And he is just not a jelly, because cottage cheese and biscuit make it much more dense.

I am grateful. I really used your advice - the main thing is to understand the principle, and the rest is all creativity.
I made my own biscuit (I had to attach condensed milk with sugar grains somewhere. I didn't have fermented baked milk, but I had a desire inspired by your recipes.
I decided not to do the third layer (I could not find the gelatin bought a couple of days ago, where I put it - that's a riddle. Somewhere among the bags with gifts lies. After all the gifts are presented, there will be). And the available gelatin was enough only for the main layer.
And I made it for 600 grams of cottage cheese, a glass of sugar and some milk. I did everything according to your advice - to make it tasty for myself. And since I did not have a third layer, namely it gives a bright aftertaste to the curd soufflé, I poured coconut into the soufflé itself and generously sprinkled it on top.
It turned out great!

Let it be clumsy, but brought a photo.
I baked right away in a detachable form, I just cut off the top and crumbled it into pieces.
Since I had a biscuit on condensed milk, it is more tanned than the classic one.

The coconut really worked out well. It also gives a characteristic taste and decoration. The main layer did not glow with a bare top))). You are well done!! That's right - to understand the principle and trick.

And I made this cake yesterday ...
Well what can I say ?! It is done very simply and quickly - in the literal sense of the word - between times ...
There was one addition ... I also had to bake a biscuit for cubes in MV for 1 egg
We will cut it tomorrow - while it is infused in the refrigerator ...

[* Anyuta *]

* Anyuta *,

Who ate the biscuit?)))

[X]

Who ate the biscuit?)))

Xthen? Xthen? I, yes baby ... but I also have a small baking sheet (not 30x40, but smaller), so I put another "pancake" to bake ...

[* Anyuta *]

* Anyuta *,

Well, because it couldn't be enough! They could only eat it!)))

If you only knew how I beat this biscuit off my younger son all the time. Zhrun is rare))).

[Scarecrow]

Scarecrow, and I was drilled from childhood that cold whites are whipped better ..... Live and learn! The cake is super !!!

cold whites whisk better

on the night before cooking the cake, I was also puzzled by this question, but we do not beat the whites and yolks separately ...

[Business]

Business,

The pastry chef from me is so-so, but it's not the first time I meet whipping an egg (whole) warm))). In different ways: heat the egg or beat it in a water bath (the mass is also heated. I tried it several times, the splendor is wonderful (you can see it in the photo).

[Scarecrow]

Scarecrow, Nata, tell me, please, what is the height of the biscuit cake, and whether a 260 x 70 mm shape is enough for me.
Before I saw your recipe, I had already baked simple ones.

what is the height of the biscuit cake

I have about 1 cm, +/- a couple of millimeters

[* Anyuta *]

* Anyuta *, Well, thank you
I've already cut such cakes .. And the height of the cake itself?
My husband ordered a coffee cake and is very fond of cottage cheese.
There will be a cake for him under the Christmas tree

And the height of the cake itself?

Oh, I'm sorry if I'm misleading now, it's just that I'm still at work - and the cake is at home ...The height is about 6-8 cm, but I could be wrong ...
Now I'll post the photo, I'll show you what kind of cut I have ...

This is how I got my cake:



And here is the main hero of the occasion ...

[* Anyuta *]

* Anyuta *, wonderful culprit
Thanks for answers.
The cake will definitely BE !!! in vain did I buy a detachable form today
I'll come home from work and collect.

[Scarecrow]

Scarecrow, Nata, tell me, please, what is the height of the biscuit cake, and whether a 260 x 70 mm shape is enough for me.
Before I saw your recipe, I had already baked simple ones.

Here and without me they have already written, but I will repeat: a biscuit 1-1.5 cm high (1 cm is quite perfect, just when it works out)), the whole cake is about 7-8 cm (as luck would have it, I forgot the shape after the previous holiday with this cake in the gazebo))). It should be enough right below zero (that is, the filling of the top layer flush with the sides, I often do just that.

You will lay out the main layer - estimate so that 1 cm of the side still remains on the topmost layer. Here is really 1 cm and that's enough. Pour a layer of coffee under the bleed and bring it sooooo carefully to the fridge. If suddenly a certain amount of the mixture of the main layer remains superfluous, put it in a separate bowl. There will be a dessert. And it will also be possible to fill it with the remnants of the top layer. Prepare the bowl in advance, just in case. The main layer grasps very quickly (it is cold), there will be no time to run to look for containers, wash / wipe it, if it suddenly turns out that there is too much.