Cake from kissel: recipe with photo

All sweethearts want to have a recipe for a delicious cake or pie, which is quickly prepared. These include sweets cooked on edible concentrate of jelly. About this and many other things we will tell further.

What is a concentrate?

Today, almost every product is supplemented with certain food concentrate and additives. Often, vegetable mixtures (vegetables, fruits, cereals) and animals (meat, dairy products, fish) that contain fat, sugar and spices are considered food concentrates. Their purpose is to simplify life and prepare food.

A popular form of release of such concentrates are compacted briquettes, tablets or powder, which are easily found on store shelves. This form is the easiest to use, because the product is fully or partially ready. One of the commonly used concentrated additives is jelly.

Most often, such a powder is purchased for the preparation of a fruit drink familiar to everyone from childhood, but today the housewives are trained to cook sweets and pastries on it. For example, it's very delicious to get a cake from jelly, but to make it work, you need to know what a special producer adds to the concentrate.

Features of composition

The composition of the jelly not only affects the taste of the drink, but also the confectionery products from it. To avoid surprises, it is necessary to pay 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 fragrances. Rather, you can expect allergic reactions.

Do not buy the powder jelly, if you noticed in its composition dye crimson 4R, which is known in many countries of Europe as an agent of oncology. There are cases when this additive caused an allergic reaction in the form of suffocation. In turn, this does not mean that you can not buy jelly, you need to know what should be part of the composition.

To make a friend familiar with childhood drink or delicious cake from jelly, it is better to use a product that includes only natural concentrated juices and an extract of fruits and berries.

It is clear that the composition is not limited to exclusively natural products. Therefore, potato or corn starch can be added there for densification and congealing. It is worth considering that for better digestion and less stress on the stomach is better to choose cornstarch.

Choosing a quality kissel

It should also be understood that the quality of the product depends not only on the composition, but also on the storage conditions. To buy a good jelly concentrate, pay attention to the following points:

• Concentrate should have a clear, even shape (without dents, tears and other damages);
• A bag of powder can be shaken freely (it should not get enough sleep);
• Concentrate should be poured over the sachet, without lumps and fees.

If the kissel is stale, then when steaming, the drink will be liquid, with lumps and a mixed consistency. Of course, before buying, be sure to pay attention to the shelf life. A properly prepared natural acid concentrate can be stored for no longer than six months. If this period is longer, rest assured that the manufacturer has interfered with the additives. Next, your attention will be offered several options for how to make a cake of jelly in briquettes. You'll see that it's easy.

Cake from cassel: recipe

Few people know that such a dessert is not only easy and quickly prepared, but it also turns out to be incredibly tasty. Depending on the decorations, the cake from kissel is ideal for any holiday. 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" is a cake made from dry jelly, the recipe of which resembles the confectionery products of Stavropol cuisine, namely pancakes. There is a cake made of white and chocolate shortcake from short pastry, which are impregnated with fruit jam. A special filling is a baked layer, reminiscent of marshmallow, which is easily prepared from whipped protein and dry jelly. Those who do not like too sweet, it is better to use less sugar than in the recipe, and smear the cakes with sour jam. You can cook both in the oven and in a multi-store, depending on your preferences.

To prepare "Gagarin", you will need:

• 300 g of flour;
• 220 g of jelly concentrate;
• 4 chicken eggs;
• 5-7 spoonfuls of sugar;
• 180 g of any jam;
• 200 g butter butter;
• 3 spoons of cocoa;
• A spoonful of lemon juice;
• A spoonful of soda.

Cooking dough

Initially, you need to bake cakes for pie. To do this, we separate the proteins from the yolks and send them to the refrigerator. In the container to the yolks, add 2 tablespoons of sugar, mix thoroughly and beat until dissolved. Next, add the softened oil and again mix everything well.

In the resulting mass, add the citric acid soda and sifted flour. Mix everything and start kneading the dough until a smooth smooth lump forms. In case the dough is too thick, you can add ice water in a small amount, and if liquid - pour flour. The finished dough should stick a little, but stay in one form, in no case crumble.

We divide the finished lump into 3 equal parts. In one of them we make cocoa until the dough is completely dyed. Then all the parts are laid out on sachets and sent to the freezer for an hour.

When it's time to pull out the dough, you need to make a marshmallow layer. We take a kissel in powder and proteins from the refrigerator. Start whipping with a mixer at medium speed, when they turn white, you can add the remaining sugar without stopping to whip. When the proteins turn into a light foam, and the sugar is almost dissolved, you can add power and whisk until a soft, fixed, but not tight foam. After add the jelly and beat until a strong foam.

This recipe involves cooking in a multivark. The form is covered with parchment paper, we take out the light part of the dough and rub it on a large grater, evenly distributing it on the bottom of the bowl (shape). On top of the test, lay a layer of thick jam. Next, rub the chocolate dough. On it we lay out the marshmallow layer and again the three white dough. Now everything is ready for baking.

This cake is prepared in the multivark 1 hour 20 minutes. After baking, the pie is best left for 10 minutes in a bowl (shape) and only after it is extracted and laid out on a dish. We decorate to your taste and serve to the table.

Homemade cake from jelly

The specified amount of products is designed for a small cake with a pair of cakes. Depending on the required size, you can increase the proportions.

To make a cake (kissel photo you See below), you need 250 g of concentrate, and 3 more eggs, a half teaspoon of soda and flour 3 with a mountain spoon.

For preparation we take a briquette jelly, carefully mash into powder.

Here we add eggs, mix and pour in flour and soda. Next, knead the dough. You should get a lumpy mass.

Lubricate the shape and pour the dough into it, bake at a temperature of 180 degrees until cooked. The finished cake is cooled and cut in half. You must sand it with a cream or jam of your choice. The cake is left for several hours in the refrigerator for impregnation, then it can be eaten.