All sweet tooth want to have in reserve a recipe for a delicious cake or pie, which is quickly prepared. These include sweets cooked on jelly food concentrate. We will tell about this and many other things further.
What is a concentrate?
Today, almost every product is added a certain food concentrate and additives. Most often, food concentrate is considered a mixture of plant (vegetables, fruits, grains) and animals (meat, dairy products, fish) products, which include fat, sugar and spices. Their purpose is to simplify life and cooking.
A popular form of production of such concentrates is compressed briquettes, tablets or powder, which are quite easy to find on store shelves. It is this form that is easiest to use, because the product is fully or partially finished. One of the commonly used concentrated additives is jelly.
Most often, such a powder is purchased for making a fruit drink familiar to everyone since childhood, but today the housewives got the hang of preparing sweets and pastries on it. For example, a cake made of jelly turns out to be very tasty, but in order for it to succeed, you need to know what such a special producer adds to the concentrate.
Features of the composition
The composition of jelly not only affects the taste of the drink, but also on confectionery from it. To avoid surprises, it is worth paying special attention to the composition. Do not wait for the promised benefits of jelly if it includes sugar, starch, citric acid, various additives in the form of dyes and flavors. Rather, allergic reactions can be expected.
Do not buy jelly powder if you notice in its composition dye crimson 4R, which is known in many countries of Europe as a pathogen of oncology. There are cases when this supplement caused an allergic reaction in the form of suffocation. In turn, this does not mean that you can’t buy jelly, you need to know what should be included.
To prepare a drink familiar from childhood or a delicious jelly cake, it is better to use a product that includes only natural concentrated juices and fruit and berry extract.
It is clear that the composition is not limited to natural products. Therefore, potato or corn starch can be added there to thicken and harden. It is worth considering that for better digestion and less strain on the stomach, it is better to choose corn starch.
Choose a quality jelly
It should also be understood that the quality of the goods depends not only on the composition, but also on storage conditions. To buy a good jelly concentrate, pay attention to the following points:
- the concentrate should have a clear, even shape (without dents, tears and other damage);
- the powder bag can be shaken freely (it should not get enough sleep);
- the concentrate should pour in a sachet, without lumps and fees.
If the jelly is not fresh, then when steaming the drink will be liquid, with lumps and a heterogeneous consistency. Of course, before buying, be sure to pay attention to the shelf life. Properly prepared natural jelly concentrate can be stored no longer than six months. If this period is longer, be sure that the manufacturer has interfered with the additives. Next, you will be offered several options on how to make a cake of kissel in briquettes. You will be convinced that it is simple.
Kissel cake: recipe
Few people know that such a dessert is not only easy and quick to prepare, but also turns out to be incredibly tasty. Depending on the decorations, the kissel cake is ideal for any occasion. Here you will be offered recipes for baking, which does not require special skills and is made from simple, readily available products.
Pie "Gagarin"
Pie "Gagarin" - a cake of dried jelly, the recipe of which resembles the confectionery of the Stavropol cuisine, namely the dance. It consists of a cake of white and chocolate cake from shortcrust pastry, which are soaked in fruit jam. A special filling is a baked layer resembling marshmallows, which is easily prepared from whipped protein and dried jelly. Those who do not like too sweet, it is better to use less sugar than in the recipe, and coat the cakes with sour jam. You can cook both in the oven and in the slow cooker, depending on your preferences.
To cook "Gagarin", you will need:
- 300 g flour;
- 220 g of jelly concentrate;
- 4 chicken eggs;
- 5-7 tablespoons of sugar;
- 180 g of any jam;
- 200 g butter;
- 3 tablespoons of cocoa;
- a spoonful of lemon juice;
- a spoon of soda.
Cooking dough
Initially, you need to bake cakes for the cake. To do this, separate the proteins from the yolks and send them to the refrigerator. In the container for the yolks, add 2 tablespoons of sugar, mix thoroughly and beat until dissolved. Next, add softened butter and mix everything well again.
In the resulting mass add slaked soda with lemon juice and sifted flour. We mix everything and begin to knead the dough until a uniform, smooth lump forms. If the dough is too thick, you can add ice water in a small amount, and if liquid, add flour. The finished dough should stick a little, but remain in one form, in no case crumble.
We divide the finished lump into 3 equal parts. In one of them we mix cocoa until the dough is completely stained. Then we lay out all the parts in bags and send for an hour to the freezer compartment.
When it comes time to pull out the dough, you need to make a marshmallow layer. We take jelly in powder and proteins from the refrigerator. We begin to beat with a mixer at medium speed, when they turn white, you can add the remaining sugar, without stopping whipping. When the proteins turn into a light foam, and the sugar dissolves, you can add power and beat until a soft, motionless, but not tight foam is formed. After adding the jelly and beat until a strong foam.
This recipe involves cooking in a slow cooker. We cover it with parchment paper, take out the light part of the dough and rub it on a coarse grater, evenly distributing it along the bottom of the bowl (form). On top of the dough lay out a layer of thick jam. Next, rub the chocolate dough. We spread the marshmallow layer on it and again three white dough. Now everything is ready for baking.
This cake is prepared in a slow cooker 1 hour 20 minutes. After baking, it is better to leave the cake for 10 minutes in the bowl (form) and only after it is taken out and spread on the dish. Decorate to your liking and serve.
Homemade jelly cake
The indicated number of products is designed for a small cake with a couple of cakes. Depending on the size you need, you can increase the proportions.
To make a cake (jelly photo you see below), you will need 250 g of concentrate, and another 3 eggs, half a teaspoon of soda and flour 3 with a mountain of a spoon.
For cooking, take a kissel briquette, carefully knead into powder.
Here we add eggs, mix and pour flour and soda. Next, knead the dough. It should be a liquid mass.
Lubricate the mold and pour the dough into it, bake at a temperature of 180 degrees until tender. Cool the finished cake and cut it in half. It is necessary to layer with cream or jam of your choice. We leave the cake for several hours in the refrigerator for impregnation, then you can eat it.