- strawberry, raspberry, blueberry, red currant — 150 g
- sour cream — 300 g
- sprigs of red currant — 2 pcs.
- gelatin — 40 g
- powdered sugar — 0.5 cup
- baking powder — 1 tsp.
- pancake flour — 100 g
- egg — 2 pcs.
- butter — 100 g
- sugar — 100 g
- vanilla sugar — 1 tsp.
The uniqueness of blueberries is that most of its beneficial properties are preserved after cooking.
Berry jelly is one of the best summer desserts: it has a light, unsightly taste, jelly is fine.
In cookbooks, magazines, blogs and on sites of varying degrees of reliability, there are many.
Summer is in full swing, which means it’s time to make jam. Remember that jam should not be.
Raspberry dessert is an absolute summer treat. Actually, raspberry itself is good enough:.
Sprigs of red currant for decoration. Laid out on top.
I’ve been baking this cake for many years and every time it turns out different)) But every time it’s very tasty! On my daughter’s birthday (early August) I made many small cap-cakes according to the recipe.
It turned out a portion of mini cakes for each little guest). Now I’m going to do it again)))
I’m cooking not the first time, everything is very great! Thanks to the author of the recipe!
Variations with what kind of fruit to cook, if you take sweet fruit, you can add less sugar, if the acidic is more.
I have a question, in the author’s recipe, 2 sprigs of red currant, where to use them.
This is an incredibly delicious cake and is very quickly prepared! It’s great that the berries stay fresh. sugar can be diminished, berries added, added a little cottage cheese to sour cream. I suppose you can do it well in the winter with nuts and prunes. very cool idea, the options are asking for themselves.
Biscuit turned out wonderful. But I beat the eggs separately with 1/3 of the sugar.
I put berries in 2 times more, but I think that I went too far.
Sour cream used 350 grams.
Accordingly, there is also more icing sugar. Gelatin 15 grams. The next time, sour cream will take on the same amount of 400 grams, and gelatin 20 grams.
But heated gelatin after 40 minutes.
Very softly tasty, juicy!
Tasty very and lightly. Increased everything in half, gelatin put a bag of 10 grams.
Sancho and Pancho are resting.
Eugene, I agree with you, 40 is a lot. Usually 500 g of liquid 7 g of gelatin is enough.
That is, for this cake you need about 4 g, so most likely a typo crept in.
40g of gelatin is very much, little is said. I made 30 and then the wooden one came out, 1packs is quite likely, it will be tender. And there is not enough sugar in sour cream.
Very tasty cake, my guests were also delighted. Although sour cream took 400 grams., Took 20%, took more berries (karinka, cherry, strawberry.) And sponge cake, just a fairy tale. Everything in moderation.! Thank you very much.
Tell me, who was cooking — is it not sour?
Still, sour cream is the same.
Terrific yummy cake, thanks a lot. Instead of blueberries added blackcurrant.
Well, also put more berries than indicated))) Everyone really liked it.
For the Guest who left a comment 04/06/2013 11:06:43 In the recipe, the total number of all the berries is indicated, not separately.
Only 150 grams.
Berries only 150 grams, or each name for 150 grams?
Cooking a cake takes 20 minutes. It gets very tasty. You can add a finished biscuit cake (which is sold in the store)
I want to thank for the recipe. Today I made this dessert for the first time and surprised my guests. Berries took more, and so others. Ingredients tried to increase accordingly.
Apparently, the flour had to put a little smaller.
Since the biscuit turned out a little dense. BUT. This is just my mark.
And guest reviews: Ahi, praise and delight! Original. Well, very beautiful.
Tasty and delicious. Not cloying.