Sour cream jelly cake with fruit and sponge cake. Sponge cake with tangerines, sour cream and gelatin Preparing cream for cake with berries and sour cream-jelly cream

I offer you a delicious sponge cake with sour cream and fruit, to which I added agar-agar so that it holds its shape and the sour cream is thicker, as can be seen in the photo. I take as a basis, and you can take any other one at your discretion.

The recipe for sour cream with gelatin for sponge cake is very simple and there are no complex ingredients or long processes. And the assembly itself does not take much time.

Below I will show you how to dilute gelatin or agar for a cake so that it has the correct consistency, and I will also tell you exactly how much to add so that the dessert is not too dense, but also holds its shape well.

Fruit cake with gelatin and sour cream is very tasty, moderately sweet and soft. You can make it not only with tangerines, but also with other fruits, such as oranges, kiwi, bananas.

In my opinion, this is the simplest recipe for a delicious sponge cake, and if it weren’t for the hardening time, it would also be very quick to prepare. I advise you to make it, you will probably like it as much as my family.

Ingredients:

• Biscuit – 1 pc.
• Sour cream – 700 g
• Sugar – 150 g
• Mandarin – 2 pcs.
• Agar – agar 8 g or gelatin 50 g
• Water - 150 ml.
• Coconut shavings - for sprinkling

How to make a cake with gelatin and fruit

Agar agar cake is easy to prepare and I start making it with this process. I pour the agar packet into a saucepan with warm water. 150 ml of water is needed. as indicated in the instructions. I stir it and leave it for 5 minutes. I like agar rather than gelatin, since it needs to be added in much smaller quantities. For example, if I take only 8 grams of the first, then I need 50 grams of the second and working with it is also faster, because you don’t have to wait for it to swell. If you have gelatin, then pour it into water and leave it to swell. This takes about an hour.

Meanwhile, I cut the biscuit into two unequal parts. The bottom cake should be thin, and I also cut the top part into small cubes; we need them to form the cake.

Add sugar to the sour cream and beat this mixture with a mixer for about 3 minutes or until the sugar is completely dissolved.

I make a cake from sponge cakes with fruits, namely tangerines, but you can add others to your taste, these could be kiwis, bananas, oranges. I peel the tangerines and cut each segment into two or three parts. Be sure to check them for seeds so that they don’t accidentally end up in the cake.

After 5 minutes have passed, or for the second option an hour, I put the saucepan on medium heat and bring the mixture almost to a boil, but so as not to boil. Don't forget to stir. The mass will become thicker and more transparent. Now take it off the heat and let it cool a little. Remember that at 40 degrees the agar already hardens, so you need not to miss the moment, otherwise it will harden earlier than necessary. Since my cake filling is made from sponge cakes with fruit, I add chopped sponge cake and tangerines to the sour cream. I stir, pour in agar-agar and mix well again so that it is evenly distributed throughout the entire mass.

I spread it on the bottom and sides of the springform pan. cling film so that there are no holes through which something could leak. Then I put the bottom cake on the bottom. If desired, it can be soaked in a sweet syrup of water and sugar, but I did not do this, as it already turns out soft.

And I put the rest of the mixture on top of it and distribute it evenly, trying to level the top of the cake. Now I put it in the refrigerator to harden, it took me 5 hours, but you can leave it overnight. In the morning, the tangerine cake made from gelatin and sour cream held its shape perfectly, while being soft and delicate in taste. By the way, in the end, the cake tastes a little like cottage cheese, although there is no cottage cheese in it.

This is such an excellent sponge cake with sour cream, I advise you to try it too. It’s convenient that the sponge cake can be prepared in advance, and all other processes for assembling the cake are quick and simple. Bon appetit!

Recipes for making cakes at home with photos

1 hour 35 minutes

200 kcal

5/5 (2)

There is probably no cake more tender than sponge cake. Many people are afraid to take it on because they have heard that it doesn’t rise well or even falls. In fact, the main thing is to follow the recipe and recommendations exactly. An excellent combination with sponge cakes is sour cream, which saturates them well. I want to tell you how to make cakes and cream correctly.

Sponge cake with sour cream and fruit

Two bowls

List of ingredients

For the sponge cake:

For cream:

You will also need:

Baking sponge cake

1. Proper preparation of a sponge cake begins with separating the whites and yolks into different bowls. Moreover, the eggs should be cold.
   
   
2. Pour half the sugar and vanilla into the bowl with the yolks. Take a mixer and beat until the contents are white and will increase in volume.
   
   
3. Sift the flour together with baking powder. This way we will get rid of possible lumps and saturate the mixture with oxygen.
   
   
4. In three or four additions, add the dry mixture to the yolks. To do this, replace the mixer with a silicone spatula and mix everything smoothly.
   
   
5. Add a pinch of salt and lemon juice to the whites. Beat until there are five times more.
   
   
6. Pour the remaining sugar into the foam of the whites and continue beating. Egg whites are considered perfectly whipped if they do not slide down the sides of the bowl when turned over.
   
   
7. Again, take a silicone spatula and gradually fold the whites into the yolk mixture, one or two tablespoons at a time.
   
   
8. As soon as the mass has become homogeneous, stop stirring so as not to tighten the dough.
   
   
9. Line a springform pan (24 cm) with parchment. There is no need to lubricate it, otherwise the biscuit will simply fall along the slippery walls coated with oil. Silicone mold You don't have to cover it.
   
   
10. Distribute the dough evenly over the pan. If you hit the mold on the table several times, excess air will come out and the sponge cake will be smoother. This applies to the metal form. The silicone one can be rotated several times in different directions.
    
    
11. Place the mold in a preheated oven at 180° for 25-35 minutes. During this time, do not open the oven door. The biscuit does not like changes in air and this causes it to fall.
    
    
12. Pierce the cake with a wooden stick. If it comes out dry and without lumps of dough, then it is ready. Turn off the oven and leave the pan in it for another quarter of an hour.
13. Place the biscuit on a wire rack in a secluded place to cool for several hours. I try to bake the crust the night before, and frost and decorate it in the morning.
    
    

You can bake e.g. using this recipe.

Making sour cream

Assembling and decorating the cake

1. Mix the fruits with sugar and place them on a sieve. You must first remove the pits from the cherries. Place a sieve on a small container into which the juice will drain.
   
   
2. Cut the biscuit into two layers. Soak them in the resulting juice or sugar syrup.
   
   
3. Separate the larger half of the cream and mix it with the fruit or simply place them on top of the cream.
   
   
4. Posting fruit cream onto one cake layer and cover with another.
   
   
5. Cover the entire cake with the remaining cream and leave it to soak for two to three hours at room temperature. Then we put it in the refrigerator for another two to three hours.
   
   
6. After that, we start decorating. Grate a chocolate bar onto coarse grater and sprinkle on the sides of the cake. Decorate the top with fruits.
   
   
7. Brew delicious tea or aromatic coffee and serve our sponge cake with sour cream.
   
   

You can do it in different ways, and the recipes on our site will also help you with this.

Video recipe for sponge cake with sour cream and fruit

Do you still doubt that you will make a delicious and beautiful sponge cake? Then be sure to watch the video, which explains the entire process in detail.

Sponge cake with sour cream

• Cooking time: 95 minutes.
• Quantity: 10-12 servings.
• Kitchen utensils and appliances: silicone spatula, baking dish, mixer, sieve.

List of ingredients

For the sponge cake:

• 240 g sugar;
• 3 eggs;
• 1 tsp. soda;

• 200 g of any sour cream;
• 50 g butter;
• 270 g flour.

For cream:

• 400-500 g sour cream, at least 20%;
• 160-170 g sugar;
• thickener for cream or sour cream.

Baking sponge cake

1. Place a piece of soft butter in a mixer bowl or other container.
   
   
2. Add sugar and beat until white.
   
   
3. Without turning off the mixer, add one egg at a time. Beat everything until smooth.
   
   
4. Add sour cream to the mixture and beat again.
   
   
5. Mix flour with soda and sift. Pour the dry mixture into the egg mixture and beat a little more until it becomes a homogeneous, semi-thick dough.
   
   
6. We cover the pan with parchment, but do not grease it so that the biscuit does not slide down the walls.
   
   
7. Place in the oven preheated to 180° and wait 35-40 minutes. We pierce the cake with a wooden stick: if it is dry and clean, then the sponge cake is ready.
   
   
8. Posting ready-made cake onto a wire rack and cool completely.
   
   

Making sour cream

Assembling and decorating the cake

On our website you will find one that is easy and simple to prepare.

Chocolate sponge cake with sour cream

• Kitchen appliances and supplies: silicone spatula, baking dish, mixer, sieve.
• Quantity: 10-12 servings.
• Cooking time: 95 minutes.

List of ingredients

For the sponge cake:

• 2 eggs;
• 180 g sugar;
• 3 tbsp. without a slide of cocoa powder;
• 2 tbsp vegetable oil;
• 2 tbsp. flour;
• 300 ml kefir;
• 1 tsp soda

For cream:

• 180 g sugar;
• 400 g sour cream;
• 1-2 tsp. lemon juice;
• .200 g butter.

We will need:

• a glass of nuts.

Baking sponge cake

1. Break the eggs into a bowl and beat just those first. To speed up the beating, add a pinch of salt.
   
   
2. With the mixer running, add sugar.
   
   
3. Beat until the sugar crystals dissolve and form a thick foam. This may take 8-10 minutes.
   
   
4. Add oil and kefir. Beat again a little.
   
   
5. Mix cocoa, soda and flour. We gradually introduce the dry mixture into the egg-kefir mass.
   
   
6. Beat until smooth. The result is a thick biscuit dough.
   
   
7. Preheat the oven to 200°.
8. Cover the pan with parchment paper.
   
   

We present you a recipe with a photo: Jelly cake with sour cream and sponge cake. The dessert will be a great refreshing touch on hot summer days. It's not easy, in the summer it will become your pride thanks to the coolness and cheerfulness that goes hand in hand with it.

Preparation time: 20 minutes.
Baking time: 40 minutes.
Cake assembly time: 10 minutes.
Cake cooling time: 4-5 hours.
Yield: 6 servings.

Ingredients

For the crust:
chicken eggs 5 pcs.
sugar 150 g
pinch of salt
flour 80 g
cornstarch 70 g
orange zest 1 tsp.

For the creamy layer:
homemade cream or sour cream 250 g
condensed milk 150 g
instant gelatin 2 tbsp. l.

For the red layer:
red currants 1.5-2 cups
water 100 ml
sugar to taste
instant gelatin 2 tsp.

Photo recipe for jelly cake with sour cream step by step

A tasty and light jelly cake with sour cream and sponge cake is suitable for both a celebration and a warm tea party at home. Preparing a cake will not take you much time and effort; if guests are already arriving, you can use store-bought sponge cakes. The recipe uses agar-agar, but you can also use regular gelatin.

Ingredients:

Biscuit:

• Flour – 140 g;
• Sugar. sand – 160 g;
• Egg – 4-5 pcs. (depending on size);
• Food soda – 0.5 tsp. slaked lemon juice;
• Drain. oil for lubricating the mold;
• Flour for dust.

Sour cream jelly “Ice cream”:

• Cream 25-33% - 200 g. homemade;
• Homemade sour cream 40% - 150 g;
• Vanilla bean or bagged – 5 g;
• Sugar. sand – 250 g;
• Milk - 150 ml;
• Agar – Agar – 5 g.

Cooking method:

1. You can preheat the oven to 190-200 C.
2. Beat eggs with sugar (eggs should be room temperature), it is better if it is an enamel or aluminum container; the eggs are beaten much better. You need to beat the egg mass with a mixer starting from a minimum, gradually increasing it to the limit (about 10 minutes). The higher the foam, the better the sponge cake. The volume of the whipped mixture should increase 2-3 times.
3. Extinguish the soda lemon juice(this will give light sponge cake lemon note) and add to the bowl with the egg cream.
4. Sift the flour in small portions and gently knead the dough, from bottom to top, until you achieve a homogeneous consistency.
5. Grease the inside of a 20 cm diameter mold. butter, then dust it with flour so that the cake does not stick.
6. Fill the pan evenly 3/4 full with dough. Bake for 40 minutes. at a given temperature.
7. Remove the finished biscuit. Cool on a wire rack for 20 to 30 minutes to prevent the bottom from becoming soggy from the heat emanating from it. Divide the cooled biscuit into 2 parts. Set aside.
8. Beat sour cream (it is better to use homemade sour cream) with sugar until creamy. Try not to interrupt, otherwise the mass will separate.
9. Dissolve the vanilla in the first half of the milk, and whip the cream in another container (it is also better to use homemade cream), pour one by one into the cream obtained from sour cream. Mix.
10. Bring the second part of the milk to a boil and dissolve the agar-agar there; you need to cool the mixture a little to avoid brewing the cream. Gradually add quickly and continuously stirring.
11. Place the first part of the sponge cake in the mold, carefully spread the cream on the surface of the sponge cake and place the second cake layer on top.
12. It is necessary to place the filled container in the refrigerator until the jelly hardens.
    Afterwards, remove the cake to a large dish, and then you can cover the cake with melted chocolate, and also decorate with whipped cream, berries, fruits and nuts.

Enjoy your tea!!!

My dear readers! What could it be tastier than a piece light, fluffy homemade sponge cake with a delicious sour cream and jelly layer. No one will refuse such a dessert, because the cake turns out not at all cloying, but incredibly tender, with a refreshing layer of sour cream and jelly. I baked the sponge cake for this cake in a slow cooker., which is very simple and easy, and also always produces excellent results. Be sure to prepare this cake and please your loved ones!

For cooking sponge cake with sour cream and jelly layer we will need:

For biscuit:

• 5 eggs
• 160 gr. flour
• 190 gr. Sahara
• Pinch of salt
• 1 tsp (without top) baking powder
• Vanilla sugar (sachet)
• 3 tbsp. vegetable oil
• 3 tbsp. boiling water
• Butter for greasing the bowl

For sour cream-jelly layer:

• 400 gr. sour cream (I have 22%)
• ½ pack strawberry jelly
• ½ pack of kiwi jelly
• ½ pack of lemon jelly
• 20 gr. instant gelatin
• ½ tbsp. Sahara
• ½ tbsp. water

For decorations:

• 50 gr. dark chocolate
• Multi-colored sprinkles

How to cook very tasty, fluffy sponge cake in boiling water in a slow cooker can be found out .
Remove the finished biscuit to a wire rack and let it cool completely.

Cooled biscuit cut into two parts.

Now it's time to prepare a very tasty sour cream-jelly layer.
For this we need these products.
First of all, we will prepare multi-colored jelly, the taste of which you can choose at your discretion, I have lemon, strawberry and kiwi.

We dilute half the package of each jelly as indicated on the package.
I always take a little less water, this guarantees that the jelly will harden well.
Place the jelly in the refrigerator until completely hardened.

Meanwhile pour gelatin with water and leave for 40 minutes.

After this time, we set gelatin over low heat, add sugar and stir constantly until it is completely dissolved.
Don't boil!
Leave the gelatin to cool completely.

Pour sour cream into a bowl.
Add cooled gelatin with sugar.

Cut the frozen jelly into small pieces. I do this directly in the bowls in which it froze.
This is clearly visible in the photo.

Add chopped multi-colored jelly to sour cream.

Carefully mix everything.

Now you can start assembling the cake.
I assemble the cake in a springform pan with a diameter of 22 cm.
Place the bottom half of the sponge cake in a springform pan.

Spread the resulting sour cream and jelly mixture onto the crust.

Cover with the second cake layer and put in the refrigerator for 5-6 hours.

Carefully remove the cake from the mold.

Melt the chocolate in a water bath.

We decorate the cake at our own discretion, I sprinkled it with colored sprinkles, it turned out very harmonious.
This is such a very beautiful layer.

Cut the cake into pieces.
This is how delicious my cake turned out, with delicate sponge cake layers and an appetizing layer.

The cake turned out to be quite tall, so you can serve it like this.

Or you can do it like this - in the form of cakes.
Here’s one that seems completely easy to prepare sponge cake, will become a real decoration for anyone festive table, appealing not only to adults, but also to children!

But this is for a good mood!

This is the cherry blossom that blooms every year on the alley in my hometown. It is a pleasure to look at her and inhale her aromas. This alley is not far from our house, so we were lucky to see such incredible beauty!!!

BON APPETIT!

Friends! This is very delicious cake I cooked it for my husband for his birthday. I complicated the recipe a little by making layers of chocolate cream. I greased the top and sides of the cake with the same cream and sprinkled it with almonds. That is, inside I got a cake - the first layer chocolate cream, the second layer is a jelly-sour cream layer, the third layer is chocolate cream again. I want to say that it turned out incredibly tasty and impressive, especially in the cross-section, which I didn’t have enough time to photograph.

Oh how incredible beautiful cake My reader, a wonderful hostess, turned out to be a friendly family. And it is decorated so beautifully! In my opinion, the solution with fresh strawberries is just perfect! These are the craftsmen who cook according to my recipes, which can’t help but rejoice! Good girl!