Cakes with jam do not belong to the category of festive and ceremonial. They are cooked on weekdays, when you want to pamper yourself and loved ones for nothing, without any reason. A cake made from yogurt and jam is an excellent way to "dispose" of slightly fermented supplies, a sand cake with jam - in general, the taste of black currant jam cake is also familiar to our readers. And today we picked up some more interesting and sweet recipes.
Cream-souffle recipe with strawberry jam
Ingredients:
For biscuit:
- flour - 100 g;
- eggs - 3 pieces;
- sugar - 3 tbsp. spoons;
- butter - for lubrication;
- baking powder - 1 teaspoon.
For a souffle:
- milk - 0,5 items;
- eggs - 4 pieces;
- flour - 0.5 tbsp. spoons;
- gelatine - 20 g;
- sugar - 4 tbsp. spoons;
- butter - 125 g;
- vanillin - 0,5 tsp.
- water - 4 tbsp. spoons.
For jelly:
- jam of strawberry (thick) - 6 tbsp. spoons;
- Strawberry syrup - 0,5 items;
- gelatin - 10 g;
- water - 0.5 tbsp.
Preparation
For a sponge cake, whisk eggs well with sugar. Gradually introduce sifted flour with baking powder and pour the dough into a greased, demountable form. Bake for about half an hour in a preheated oven to 160 degrees. We can not remove the cake from the mold!
In the meantime, let's take care of the souffle. Pre-soak gelatin in cold water. Separate the proteins and hide in the fridge, whilst the yolks whiten with half the sugar. Then, with a thin trickle, pour in the milk, add the flour and put the mixture on the fire. Constantly stirring, bring to a boil, then cool. The butter is whipped into a lush white mass and injected with vanilla to the yolks. Whisk all blender until homogeneity.
Swell the gelatin warm on low heat until completely dissolved, after cooling it to room temperature. Whisk the whipped proteins until strong peaks. Continuing to whisk, gradually introduce first sugar, then gelatin. Carefully mix the protein and yolk weights and pour into the mold, on top of the biscuit cake. We send it to the refrigerator for 2 hours so that the souffle is frozen.
Gelatin for jelly is also pre-soaked in cold water, and then finally dissolve it in warmed syrup. Berries from strawberry jam are evenly distributed over a souffle and poured with syrup with gelatin. The jelly will freeze in the refrigerator for about an hour. Then this surprisingly gentle and airy cake can be taken out of the form and served to the table.
Cake with raspberry jam and sour cream in a microwave oven
Ingredients:
- flour - 2/3 items;
- milk - half a century;
- egg - 1 piece;
- butter - 1 teaspoon;
- sugar - 3 tbsp. spoons;
- cocoa - 1 tbsp. a spoon;
- starch - 1 tbsp. a spoon;
- baking powder - 1 teaspoon;
- jam raspberry - 1/2 st .;
- petals almond - for decoration.
For cream:
- sour cream (30% fat content) - 1 item;
- powdered sugar - 4 tbsp. spoons;
- vanillin - 1 pinch.
Preparation
Egg rub with sugar, pour in the milk. Gradually introduce sifted flour, cocoa, starch and baking powder. Whisk all with a mixer until uniform and pour into a greased glass form. Bake cakes in the microwave for just 4 minutes at 800 watts.
In the meantime, we prepare the cream. Mix sour cream with sugar powder and vanillin. When the cake has cooled, cut it into 2 cakes, and each is generously saturated with raspberry jam. Then we smear the bottom with sour cream, cover with the second cake and top with a cream. Sprinkle the finished cake with almond petals.
Poppy cake with cherry jam
Ingredients:
- flour - 75 g;
- poppy - 1 item;
- sugar - 2/3 of the item;
- eggs - 6 pcs .;
- cream (fat content not less than 30%) - 1/2 st;
- jam cherry - 1 item;
- starch - 1 tbsp. a spoon;
- nutmeg - 1/2 teaspoon;
- butter - for lubrication;
- salt sea - 1 pinch.
Preparation
Poppy milling in a blender and for 10 minutes pour boiling water. Separate the proteins from the yolks. Proteins with a pinch of salt whisk to strong
Mac squeeze through a double layer of gauze and also add to the resulting mass, like nutmeg. The last in the dough accurately introduce proteins. Gently mix and transfer to a greased form. Bake our cake for about half an hour in a preheated oven to 180 degrees. When it cools down, cut into cakes. Generously blot the middle with cherry jam, top with jam and decorate with whipped cream.