Beautiful and tasty cakes are associated with a special case and a celebration. There is a set of the recipes answering to the most exacting tastes. Cakes which need to be baked and which are made of semi-finished products and ready-made products; decorated with berries and fruit, various creams, fondants, jelly.
It is required to you
- For sour cream jelly:
- - ½ glasses of milk;
- - 4 yolks;
- - 1 glass of sugar;
- - 250 g of sour cream;
- - vanillin;
- - 2 tablespoons of gelatin;
- - strawberry.
- For cottage cheese jelly:
- - 400 g of cottage cheese;
- - 450 g of sour cream (15%);
- - 350 g of icing sugar;
- - 4 tsps of gelatin;
- - vanillin;
- - 2-3 tablespoons of cocoa powder.
- For fruit jelly:
- - 600 g of plums without stones;
- - 18 g of gelatin;
- - 150 g of sugar;
- - 25 g of a cracked ginger;
- - 250 ml of red wine;
- - 650 ml of heavy cream;
- - 1 bag of jelly for cake;
- - 170 ml of orange juice.
Instruction
1. Sour cream you zhelezamochit gelatin in half of glass of milk and set aside for swelling for 1-2 hours. Pound vitelluses about ½ glasses of granulated sugar until white. Put the bulked-up gelatin on very small fire for the best dissolution, it is continuous it stirring slowly. When gelatin completely is dissolved, remove it from fire, cool and in the small portions pour in yolks, it is good at the same time stirring, you won't pour out all gelatin yet and homogeneous mass won't turn out. Cool it. Shake up sour cream and a half a glass of granulated sugar, put vanillin and in the small portions, continuously shaking up, you enter the gelatin paired to yolks. Lay out the made cake on a dish, decorate it with a layer from strawberry berries on which apply sour cream jelly. Then place ready cake at several o'clock in the fridge.
2. Cottage cheese you zheleprotrit cottage cheese through a sieve and mix with icing sugar and sour cream. Dissolve gelatin in ¾ a glass of cold boiled water and set aside for 30-40 minutes for swelling. Then dismiss it on a water bath. Then add the prepared gelatin to curds, carefully mix and divide the prepared mix into 2 equal parts. In one put vanillin, and in another – cocoa powder. On a ready sponge cake pour out serially on the 2nd tablespoons of different types of jelly: with vanillin, with cocoa powder. Then place cake for about 5 hours in the fridge.
3. Fruit fill in zhelesliva (600 grams of ready halves) with wine (about 200 milliliters), add a cracked ginger, 100 grams of granulated sugar and you extinguish everything together on slow fire within 10 minutes. Then wipe the turned-out weight through a sieve before formation of a pureed prunes and cool. Wet in cold water gelatin for one or one and a half hours. After this time wring out gelatin, dismiss on silent fire and connect to puree. Then put for 20 minutes in the fridge then add cream and shake up a nimbus. On the prepared cake layers lay out plum jelly and put cake for 2 hours in the fridge. At this time mix jelly for cake, orange juice, the remained wine and sugar. Well stir and boil thoroughly, stirring slowly, within 5 minutes. Then cool, put orange jelly over the stiffened plum and put cake in the fridge for an hour and a half.