First, let's make a biscuit for the cake.

The biscuit dough is prepared quite quickly, so before starting cooking, we set the oven to warm up to 200 degrees.

1. We break into deep. a bowl of 5 eggs, add sugar ..

2. Beat with a mixer until the sugar grains dissolve. The egg mass should approximately double in volume, a lot of bubbles appear.

3. Pour in the sifted flour and vanillin. First, mix the dough with the whisk of a switched off mixer so that the flour absorbs the liquid a little and does not scatter in different directions. Then turn on the mixer and beat the biscuit dough until smooth. In consistency, it should turn out like sour cream.

4. Next, you need to extinguish the soda with vinegar or lemon juice. Do it right in a small glass or cup. The soda should dissolve completely, the reaction will stop. Only after that we pour the liquid into the dough.

5. Beat again with a mixer. The dough comes out very airy with many bubbles.

6. Preparing the baking dish. If we bake in a metal form, then grease it with a thin layer of refined vegetable oil. There is no need to lubricate the silicone mold, we just fill it with dough.

7. We bake the dough for 20 minutes at a temperature of 200 degrees. After the biscuit is ready, we take it out and set it to cool in a warm place. The biscuit will settle a little, it's okay.

Cooking jelly for the cake.

8. Pour the gelatin into a glass and fill it with cold water so that it swells. I want to note that gelatin is different, and each type must be prepared strictly according to the instructions. But even good gelatin needs to be taken a little more than in the instructions on the package.

9. Add jam to kefir, set aside some of the berries for decoration.

10. Stir and taste. The mixture should taste like delicious berry yogurt.

11. When the biscuit is completely cool, remove it from the mold. It is quite easy to do this, a completely cooled biscuit literally "jumps out" of the mold itself, it only needs a little help to lag behind the walls of the mold.

13. Soak the cakes well with kefir mass. The surface must be completely damp. The impregnation will make the cake even more tender.

How to make cake jelly.

Multilayer cakes with a gelatinous layer on top always attract more attention than their cousins \u200b\u200bwith cream or other types of decoration. It seems to many that such desserts are very difficult to prepare and have a rather laborious preparation process. It's actually very easy to make jelly on top of the cake. How to do this at home from available products, this article will tell you.

Types of cakes

There are several options for cakes with jelly on top:

1. The base is made of dough, then a layer of cream or soufflé, and on top is directly the very Minus of such a cake is that it is high in calories and takes a long time to cook (taking into account all layers). A significant plus is an amazing appearance and taste.
2. An unbaked cake based on a layer of crushed biscuits mixed with butter or condensed milk or dried fruit. This dessert can also have a layer of cottage cheese, yogurt or cream topped with a layer of jelly.
3. Fruit cake or, as restaurant workers call it, “seasonal cake”. The base of such a dessert is often made from shortcrust pastry, and it is rather thin, and the whole space inside is occupied by whole fruits and berries or their pieces, which are poured from above with a gelling mass. Sometimes it is a thick layer (at least 4 cm), and sometimes the fruit is simply covered with a thick jelly with a brush in order to make them look attractive and easier to transport.

Biscuit-based

A basic jelly cake recipe on top looks like this:

• To begin with, a biscuit base of six eggs is baked. To do this, beat the eggs with 1 glass of sugar until the volume increases at least 3 times.
• The mass should become almost white, lush and thick.
• At this point, the oven should already be warmed up to 200 ° C, and the baking dish should be lined with parchment, lightly oiled.
• Next, add 1 cup of flour to the egg mass with a spoon, moving the spoon in one direction from the bottom up (this is very important if you do not want the biscuit to turn into a lifeless cake).

• Pour the dough into the prepared mold and send it to the oven.
• Bake for at least 40 minutes without opening the oven doors for the first half hour, so that the dough does not settle.
• When the biscuit is ready, let it cool in the mold, then remove it and cut the base into 2 layers lengthwise using a sharp knife.
• Next, saturate the layers with cream, fold one on top of the other, and cover the top with a small layer of cream (no more than 1 cm) to level the surface, bringing it to perfect. In the future, the jelly on it will look flawless.
• Chill the cake in the refrigerator to make the cream thick.

Several important aspects

Many uninformed people who have tried with jelly on top have failed just because they did not know some of the nuances of the preparation. The most common situation: jelly dripped from the cake along with the cream, and if there was no cream at all (there were such attempts), then the top layer was simply absorbed into the biscuit, turning it into something incomprehensible.

Also, many jelly with fruit did not freeze at all, although the proportions of preparation were kept correctly. What are the mistakes?

1. The most important thing: at the time of pouring, the jelly must be absolutely cooled to such a state that the first signs of thickening, that is, gelling, appear.
2. It is also important to use a thick cream, preferably an oil or cream base. Custard, as well as from whipped cream, are completely incompatible with jelly, since they have a too watery structure, which, in combination with the still uncured jelly mass, becomes more liquid and flows down from the cake.
3. And one more thing: if fruits are planned in the jelly on top of the cake, then these should not be pineapples and kiwi - they are incompatible with gelatin, since they neutralize their properties with their enzymes. Therefore, if there is a desire to make jelly with fruit inside, you must opt \u200b\u200bfor other options, or use canned ones. Fruits that have undergone heat treatment are deprived of enzymes.

Cream preparation

It is for this reason that those who have never prepared such desserts should start with a simpler option, such as a cherry jelly cake. From above it will be possible to decorate it with whole berries, if desired, covering them with a thin layer of sweet mass.

So, for a biscuit of six eggs, you can make a cream of whipped sour cream with sugar, in a ratio of 3: 1, adding a little vanillin to them for better flavor. The mass is whipped until fluffy, stable foam, but it is important not to overdo it, otherwise the sour cream may turn into butter. When the cream begins to thicken, you need to watch carefully and slow down the mixer.

Next, the resulting cream is smeared with layers of biscuit, as well as the upper part, which should be smoothly smoothed with a knife. Place the cake in the cold for at least an hour to make the cream harder, then the jelly on it will be more stable and harden faster.

Pour in jelly

To cook you need to take:

• 2 tbsp. cherry juice;
• 4-6 tbsp. l. sugar (depending on taste preferences);
• 25 g of gelatin and 150 g of cold water to dilute.

Let the gelatin swell, and then dilute it in cherry juice, add sugar there and heat until completely dissolved. In no case should the liquid boil, otherwise the gelatin will lose its properties. After that, it should be cooled to a state, and when signs of thickening appear, pour the jelly on top of the biscuit cake.

How to properly pour jelly on a cake?

Probably, every novice pastry chef had such an oversight: when trying to pour it into a split mold (for further convenient removal of the cake), it was poured through the junction of the walls, or there was no suitable form at all. How can you avoid this?

1. If you do not have a suitable size for pouring jelly, you can use a regular wide bowl, which is slightly larger in diameter than the base of the biscuit. Cover it with cling film, pour over the jelly, let it solidify completely, and then take it out, place the biscuit base on top, and cut off the excess edges with a knife slightly warmed up over the fire.
2. If there is a suitable split form, but it is not high enough for pouring the jelly, then its height can always be increased using foil or oiled baking paper, which must be folded several times to give greater density (after all, they must withstand the pressure of the gelatinous mass).
3. How to make a cake with jelly on top if the connector in the mold is leaking liquid? The way out is the same: a thick ring of oiled paper, which will cover the biscuit layer and rise above the edge of the mold. It is the dense structure of the paper form that is important, so it is worth being scrupulous about the process of preparing this ring. And do not forget that jelly is poured already at the first stage of solidification.

No bake cake

For those who do not like to mess around in the kitchen for a long time, and even bake something, a cake recipe (with a photo) with jelly on top, but without baking and with a minimal dough base will be to your taste. It is especially pleasant that such desserts are lower in calories than their biscuit cousins, and they are also easier to digest.

For cooking, you will need the following ingredients:

• 300 g of plain cookies;
• 150 g of butter and the same amount of cottage cheese;
• 700 g sour cream or heavy cream;
• 180 g granulated sugar;
• two bags of jelly;
• 55 g of gelatin;
• vanilla;

Fruit is added based on the color of the jelly: lime if the jelly is green or yellow, orange if orange, strawberry if red.

Preparation

1. Grind the cookies into crumbs and mix with butter. If the mass is not plastic enough, then you can add a couple of tablespoons of condensed milk or cream.
2. At the bottom of the split form, lay out the resulting mass in the form of an even layer, pressing firmly with your hands, and then send it to the refrigerator.
3. Dissolve the gelatin in a glass of cold water, and when it swells, heat in a steam bath until dissolved.
4. Grind cottage cheese with sugar and vanilla using a blender until creamy. It is important that there are absolutely no small curd grains (therefore, some cooks recommend wiping the curd through a sieve).
5. Add sour cream and beat a little more and, stirring continuously, pour in the gelatin. Grind quickly and pour over the biscuit base.
6. The mass will quickly solidify, so you need to act quickly so that the top layer turns out to be even.

Since a cake with jelly on top was planned, it means that you need to prepare the top layer:

• In a small saucepan, dissolve the contents of the jelly bags in 600 grams of water and heat slightly to dissolve well.
• Place the mass in a cool place and, stirring occasionally, check its condition: when the mass begins to thicken slightly, it is time to pour the top.

Fruit in jelly on the cake

The most crucial moment remains: how to pour jelly on top of the cake so that fruits are beautifully laid out inside it?

One of the main rules: do not make too thick a layer of the jelly itself, then when pouring the fruits will not float in random order, which sometimes happens with a large volume of the top layer.

So, the chilled jelly for the top layer has already begun to show signs of gelation, which means it's time to cut the fruit:

• If the cake has an orange or lime layer, cut them into 5 mm thick circles along with the skin. It is important to use a really sharp knife so that the cut is beautiful and even.
• We spread them with a picturesque pattern on the curd layer of the cake, which has already frozen well (it is better to make sure and try with your finger for elasticity).
• Then carefully pour the jelly on top in small portions so that the fruit pattern is not disturbed. In this case, it is worth making sure that the level of the orange layer is not much higher than the fruits themselves.
• We immediately return it back to the refrigerator until the top layer has completely solidified, and when serving, decorate with several mint leaves or large chocolate chips.

If strawberries are used for the cake

When half a portion of the cooked jelly is poured onto the cake, lay out the whole berries, sharp part up, placing them tightly to each other. It is worth noting that the berries should be picked up in advance so that they are intact and of the same size.

When all the berries are laid out in a row, put the cake in the cold for 10-15 minutes, so that this layer becomes more elastic and fixes them. It is important not to let it freeze completely, otherwise the uniformity of the top layer will be lost. It doesn't affect taste in any way, but aesthetics are also important.

Calorie content: Not specified
Time for preparing: 40 minutes

It is simply not possible to list all the existing varieties. Such recipes are in the cooking of almost all countries of the world known to us. What can be said with confidence is that all fruit pies are mouth-watering, aromatic, tasty and healthy. They are able to satisfy even the most picky lovers of sweet pastries. My jelly fruit cake is just one of the simplest and most unassuming varieties of this delicious, everyone's favorite dessert. What's great about this recipe is the ability to experiment with different fruit ingredients as you wish. Each time you change the fruit filling, you can get a new cake with a different, completely new taste. For lunch or dinner, prepare your homemade jelly fruit pie with a new sweet treat.
Ingredients:
For the cake:
- flour - 1 glass;
- butter - 150 grams;
- sour cream - 1-2 tablespoons;
- chicken egg - 1 pc .;
- granulated sugar - 100 grams;

For filling:
- kiwi - 2 pcs.;
- plums - 2-3 pcs.;
- tangerines - 3-4 pcs.;
- gelatin - 1 sachet;
- juice (or water) - 100 ml.

How to cook from a photo step by step

Take wheat flour and sieve through a sieve.




Rub the pre-frozen butter on a coarse grater directly into the sifted flour.




Stir flour and butter into crumbs.






Put a tablespoon of sour cream with a slide in a separate bowl or deep salad bowl.








Beat in a raw chicken egg and add sugar.






Whisk all the ingredients in a whisk.




Pour the resulting mixture into flour crumbs and stir.




Knead the shortbread dough.




Put the resulting dough in a greased form. To prevent it from rising too much, pierce the dough several times with a fork, or sprinkle in the peas. It is necessary to bake shortbread dough for about 25-30 minutes in an oven preheated to 180 degrees.






While the dough is baking, wash and peel the fruit, usually in this recipe I use kiwi, plums and tangerines, but any other fruit you have on hand will do. Cut them into small pieces.
Pour a bag of gelatin with some juice or water and let it stand until it swells.




In the meantime, your shortbread is completely ready. Take it out of the oven and let it cool almost completely. Then place all the sliced \u200b\u200bfruits on top of it and spread them evenly.
Place a container with swollen gelatin on the stove and heat it up.
Pour the fruit on top of the cake with hot gelatin.




Put the cake in the refrigerator to harden the gelatinous-fruit layer. When the top layer of the cake is completely frozen, carefully remove the cake from the pan and transfer to a flat dish or tray. The jelly cake with fruit is ready, you can treat your family and friends with a fragrant, sweet delicacy. We also offer you to see the recipe for another

In this article, we will take a closer look at the process of making a jelly cake. In addition to general information, there are also 4 basic step-by-step recipes below. The recipes are different, the dough is different, the tastes are different. We can say for every taste!

What is the essence of the jelly cake? This is such a sweet fruit or berry cake (in some cases even more like a cake!), The dough or filling of which is covered with a layer of jelly (frozen gelatin) on top.

Here I would also like to draw your attention to the fact that the beauty and taste of such baked goods completely depends on your imagination! The wider and bolder you think, the more unique and delicious the cake will be.

They look very beautiful: these harmonious layers, these berries or pieces of fruit, covered with a transparent (or colored) shiny layer of jelly.

Is it easy to make a cake like this? In fact, very simple! Let the juicy photos do not inspire doubts - thanks to the website you will quickly and effortlessly make a delicious jelly cake!

But before moving on to the recipes, let's briefly describe the process of making jelly pouring. Maybe you just got this information here.

Recipes

How to make a jelly filling for a pie (cake)

Here are the general cooking principles. And what to fill with this jelly, or what to add to it, depends entirely on your taste preferences.

Pouring is done with anything: apples, pears, strawberries, cherries, pineapples, bananas, lemons, oranges, peaches, apricots - you can endlessly list berry and fruit combinations. Naturally, you can also use all kinds of jam, jam, jam.

Have you chosen sweet ingredients? Fine! But we also need a gelling component.

There are detailed instructions on the back of each bag. I will convey in my own words what is written on the packet from Dr. Oetker.

Mix the contents of the sachet (8 grams) with 2-3 tablespoons of sugar. Now add 250 ml of water or juice. Bring to a boil, stir for a minute, and then cover the fruit with this liquid. All!

Can also be made from regular gelatin. Let's make for example from jam.

Soak gelatin (25 g) in water (2 cups) for 30 minutes to swell. Then stir there jam (150-200 g) and, if desired, a few tablespoons of sugar. We put on fire, bring to a boil, stir constantly.

That's it, now let it cool down a bit. Cover the cake with this warm mass and put it in the refrigerator.

Sand cake with berries and jelly

This is the simplest thing: at the bottom there is a sandy crust, on it are some berries, filled with a layer of jelly.

The dough, by the way, is not simple, but with the addition of cottage cheese. The filling is represented by cherries. If you want more recipes with her, then go to the page:.

Ingredients:

• Wheat flour - 150 g.
• Water - 1 glass;
• Gelatin - 25 g.
• Cherries - 1 glass;
• Sugar - 1 glass;
• Cottage cheese - 150 g.
• Butter (margarine) - 150 g.

Preparation

1. Grate the cooled butter. Pour flour mixed with 0.5 cups of sugar here. Knead the cottage cheese and transfer to the flour. Mix everything thoroughly, knead it with your hands.
2. Wrap the resulting lump of dough in foil and close in the refrigerator for 30 minutes.
3. Then we take it out, roll it out and put it in a form with sides. We heat the oven to 180 degrees. Pierce the dough over the entire area with a fork so that it does not swell. Close in the oven for 20 minutes.
4. dry slightly with a paper towel. If they were frozen, then drain the resulting water. Pull out the bones.
5. Mix gelatin with sugar in 1-2 glasses of water. Let it swell, then put it on the stove, add the berries. Bring to a boil, stir, and then remove from heat.
6. Fill the shortcrust cake with the cooled jelly mass. We put it in the refrigerator until it hardens, even better for a few hours.

Pie with cottage cheese and jelly

And this is a curd pie on shortcrust pastry stuffed with fruits or berries and covered with jelly. Instead of gelatin, there will be agar-agar.

Ingredients:

• Flour - 290 g.
• Butter - 160 g.
• Cottage cheese - 550-600 g.
• Various fresh berries - 300 g.
• Sugar - 220 g.
• Liquid cream - 100 ml.
• Milk - 50 ml.
• Agar-agar - 1 tsp;
• Water - 1 glass;
• Any jam - 100 g.

How to cook

1. Let's start with the test. Grind 100 g of sugar with softened butter. Pour in 250 grams of flour, mix well. I would even say, grind.
2. Add milk, continue kneading until smooth. We roll the resulting dough into a ball and send it to the refrigerator for 40 minutes.
3. While the dough is cooling, prepare the curd filling. Combine warm cream with sugar and grated cottage cheese. Add flour and mix well, even whisk.
4. Heat the oven to 190-200 degrees. Take out the dough and put it in the mold. Be sure to make high bumpers.
5. Place the curd mass on the dough. We put in the oven for 30 minutes, then reduce the heat to 180 degrees and bake for another 20 minutes.
6. In the meantime, you can prepare the jelly filling.
7. Stir the jam with water. Add agar agar. Bring to a boil, stir for a minute, and then remove from the stove.
8. Rinse the berries and place them on the already cooled cake blank. Pour jelly on top.
9. We put in the refrigerator for an hour or two.

Sponge cake with jelly

What is so special about this recipe? Yes, by the fact that we will use a purchased biscuit. This means that the cooking speed will be the highest!

Ingredients:

• Ready biscuit cake - 1 pc.
• Yogurt - 600-700 g.
• Cake jelly bag - 1 pc. (Take it tastefully);
• Gelatin - 25 g.
• Any berries and fruits - 1 glass;
• Sugar - 3-5 tbsp. spoons;
• Water - 0.5 cups;

Cooking process

1. Lay the cake in a split form. If something gets in the way somewhere, cut off the excess.
2. Dilute gelatin with a couple of tablespoons of sugar in warm water until dissolved. Add yogurt - continue to beat. Then pour over the biscuit and refrigerate until thickened.
3. Rinse the berries and place them on a yoghurt layer. They can simply be poured, or you can make up some kind of pattern, composition.
4. Now it's the turn of the jelly bag. Mix it with water according to the instructions, and then pour the berries on top. Everything, now you can close it in the refrigerator again. When everything is frozen, you can try.

Pastry and cottage cheese pie with gelatin without baking

Everything is clear from the name. And this dessert can be called a pie with a big stretch, since there is no most important thing - baking and flour! You want to call it a cake, you want - a pie. The most important thing is that the dish is delicious!

Ingredients:

• Cookies - 300 g.
• Butter - 100 g.
• Cottage cheese - 450 g.
• Liquid cream - 400 ml.
• Sugar - 210 g.
• Gelatin - 25 g.
• Lemon - 1 pc.
• Strawberries - 230 g.
• Cake jelly - 1 sachet (8-10 g.)
• Vanilla sugar - 2 tsp;

Preparation

First, you need to grind the cookies to a state of small crumbs. Then mix it with butter. You should get a dense and loose semblance of dough.

We put it in a split form with high sides. We put in the refrigerator for 40 minutes.

Stir gelatin in 60 ml. hot water. While it swells, beat the cottage cheese with sugar and cream. Add cooled gelatin, lemon juice and vanilla sugar. Beat again and spread this curd layer on the cake. We return to the refrigerator for another 40 minutes.

Rinse the berries, chop if desired and lay out beautifully on cottage cheese. Prepare jelly from a bag according to the instructions, fill it with berries and put in the refrigerator for an hour.

Notes

• Add grated chocolate, boiled condensed milk, cinnamon to the curd layer.
• In addition to sandy planks, you can also use ready-made puff. Roll out a layer of dough, put it in a mold, and then everything goes the same way.
• Berries can be used both fresh and frozen.
• Be sure to take a look.

I think that the presence of photos in the recipes is not enough, and therefore I advise you to also take a look at the hot video below.

Fruit Pie is a baked goods that can be prepared at any time of the year and regardless of the culinary skill. There are a lot of cooking options, everyone can find a suitable one for themselves: recipes with ready-made puff pastry are suitable for an amateur, and a virtuoso in the kitchen will like “shifters” and biscuits.

How to make a fruit pie?

Fruit pie has many recipes, such pastries will conquer every sweet tooth, and the chef will be able to improve his skills by applying more interesting cooking options.

1. You can bake any pie with fruit in the oven or a slow cooker, the “changeling” is more convenient to bake in a frying pan, and the microwave oven will help you to quickly and portionwise arrange the dish.
2. The fruits should not be too juicy, otherwise they should be breaded with starch. Excessive juicing will make the middle of the pie too wet.
3. Lean pastries are cooked in water. A lush and porous fruit pie will come out on mineral water and lemonade, vegetable oil must be added to such a dough.
4. You can use fresh fruits according to the season, frozen, canned in their own juice (without syrup) or prepare the filling yourself: simmer the pieces in sugar syrup until the syrup softens and thickens.
5. You can confidently add crushed nuts, cinnamon, cardamom, raisins to the filling.

A delicious and simple fruit pie - a recipe made from shortcrust pastry, even an amateur cook will make it. The regular dough for this recipe does not require refrigeration or rest. As a result, the dessert comes out lush, crumbly with a juicy aromatic filling. A small cake will come out of the proposed amount of products; to bake it, you will need a round shape of 22 cm.

Ingredients:

• butter 82% - 150 g;
• wheat flour - 2-3 tbsp.;
• granulated sugar - 150 g;
• baking powder, vanillin, lemon zest;
• eggs - 2 pcs.;
• apricots - 500 g.

Preparation

1. Grind sugar and butter, add eggs.
2. Add flour with baking powder, vanilla and zest, kneading a dense dough.
3. Spread out 2/3 of the dough in a mold.
4. Mix the rest with flour until crumbled.
5. Put the apricot wedges into the mold, sprinkle with sugar and cover with dough crumbs.
6. Bake the fruit pie at 190 degrees for 25 minutes.

An appetizing and lush fruit pie with kefir turns out. This delicious batter treat can be prepared in two ways: stir in dense cubed fruits into the base, or sandwich the base between the two layers of the base. Sprinkle juicy slices of apricots, plums or peaches with starch so that they release less juice and the cake is completely baked.

Ingredients:

• kefir 1% - 400 ml;
• granulated sugar - 170 g;
• wheat flour - 350 g;
• baking powder;
• eggs - 2 pcs.;
• vegetable oil - 50 ml;
• apples or pears - 400 g.

Preparation

1. Beat eggs and sugar, add kefir and butter.
2. Add flour and baking powder, kneading a glossy, lump-free dough.
3. Insert the diced fruit slices into the dough.
4. Pour into a parchment-lined mold.
5. Bake the fruit pie at 190 degrees for 40 minutes.

Jelly and fruit pie is combined with frozen berries, with cream and a shortbread or biscuit base. Spread shortbread or puff pastry over the bottom and walls of the mold, prick with a fork and brown in the oven, only then fill it with cream and berries. In this case, the classic custard is complemented by apples, peach and berry mixture.

Ingredients:

• butter - 150 g;
• granulated sugar - 200 g;
• flour - 250 g;
• eggs - 4 pcs.;
• milk - 1 tbsp.;
• starch - 1 tbsp. l .;
• apples - 1 pc.;
• peaches - 1 pc.;
• berry mixture - 300 g;
• gelatin - 1 tbsp. l .;
• water - ½ tbsp.

Preparation

1. Combine berries and chopped fruits and sprinkle with 3 tbsp. l. Sahara.
2. Combine butter with egg, 1/3 cup sugar, flour, knead the dough.
3. Distribute the dough in a mold, bake for 15 minutes at 200 degrees.
4. Beat 3 eggs, adding 4 tbsp. l. sugar and starch, pour in milk, warm, stirring, until thickened, cool, pour onto a cake, put in the refrigerator.
5. Dissolve gelatin in water, add to berries, mix.
6. Transfer the jelly to the cream, let it freeze in the refrigerator.

Pie with cottage cheese and fruits (nectarine and blackberries) will be an ideal addition to gatherings with family over a cup of aromatic tea. If not in season and there are no fresh fruits, this is not a problem, nectarines can be used canned in their own juice, and frozen berries are also suitable. It is better to use cottage cheese with medium fat content.

Ingredients:

• nectarines - 3 pcs.;
• blackberries - 100 g;
• lemon zest - 1 tsp;
• eggs - 3 pcs.;
• cottage cheese - 300 g;
• sugar - 200 g;
• starch - 1 tbsp. l .;
• oil - 100 g;
• vanilla sugar - 1 tsp;
• baking powder - 1 tsp;
• flour - 200 g.

Preparation

1. Chop nectarines and mix with starch.
2. Sift flour with baking powder and salt, add vanilla sugar, 100 g of sugar, butter and grind.
3. Divide the crumb into 3 parts, distribute one of them along the bottom, make sides from the second, and leave the third for sprinkling.
4. Grind eggs with the rest of the sugar, add cottage cheese and zest.
5. Put the nectarines in a mold, pour the curd mass, lay out the blackberries and sprinkle with crumbs.
6. Bake and fruit for 1 hour at 170 degrees.

If you don't have time to mess around with baking homemade treats, you can make a quick fruity one and arrange it in the form of a pigtail strudel. This is a very simple method for decorating baked goods: a rolled rectangular layer must be cut along the edges into strips, leaving the center intact for the filling. Then fold the strips overlapping each other, making out a pigtail.

Ingredients:

• yeast dough - 500 g;
• apples - 400 g;
• nuts - 150 g;
• raisins - 120 g;
• lemon - 0.5 pcs.;
• rum - 70 ml;
• vanilla breading - 50 g;
• cinnamon - 10 g;
• ground cloves - a pinch;
• butter - 150 g;
• sugar - 150 g

Preparation

1. Put the rolled out layer of dough on the parchment, cut into strips along the edges.
2. Soak raisins in rum, mix with apples, sprinkle with lemon, season with sugar and spices.
3. Put the filling in the center of the workpiece, weave a pigtail from the strips.
4. Lubricate with oil.
5. Bake the fruit roll pie until golden brown at 190 degrees.

Simply and without frills, a fruit pie is prepared, the recipe of which is based on the preparation of a quick biscuit dough. The apricot filling will add a special aroma to the baked goods, and the dough, complemented by vanilla and lemon zest, will be unusually fragrant. You can use the classic cake recipe or supplement it with a fermented milk base and baking powder.

Ingredients:

• eggs - 4 pcs.;
• flour - 2.5 tbsp.;
• sugar - 1 tbsp.;
• baking powder;
• apricots - 6-8 pcs.;
• starch.

Preparation

1. Beat eggs until fluffy, adding sugar.
2. Mix flour with baking powder, add to dough, stirring gently.
3. Pour the dough into an oiled mold, spread the apricot wedges sprinkled with starch on top.
4. Bake for 40 minutes at 180 degrees. The oven must not be opened for the first 30 minutes.

This fruit pie is very light, as the pancakes can be baked according to any proven recipe. They should not be too thin or too thick. The filling can be flavored with vanilla, and for more interesting characteristics of the dessert, supplemented with berries or dried fruits, nuts. Suitable for this option are peaches, bananas, tangerines or oranges, kiwi and any berries. Tough apples or pears should be grated or cut as thin as possible.

Ingredients:

• pancakes - 12 pcs.;
• cottage cheese - 200 g;
• fat cream - 100 g;
• sour cream - 50 g;
• icing sugar - 3 tbsp. l .;
• fruit syrup - 100 ml;
• gelatin - 15 g;
• lemon juice - 2 tbsp. l .;
• fruit - 300-400 g.

Preparation

1. Bake the pancakes and place half of them in a 18 cm split pan so that half hangs off the edges of the pan. Put one pancake on the bottom of the container.
2. Pour gelatin with syrup, leave to swell, heat until the granules dissolve.
3. Grind soft cottage cheese with powder, add whipped cream and sour cream.
4. Stir in the jelly syrup.
5. Fill unused pancakes with cream and fruit, roll up and place in a mold.
6. Pour the rest of the cream on top, tuck the hanging edges, cover with one pancake on top.
7. Remove to set in the cold, then decorate.

To bake, it is important that the water is highly carbonated and just open. For the rest, you will need the usual products, sugar and flour. Another subtlety is that baking a pie with frozen fruits on lemonade without vegetable oil will not work. You need sunflower oil, always odorless.

Ingredients:

• soda - 250 ml;
• flour - 2 tbsp.;
• vegetable oil - 0.5 tbsp.;
• sugar - 1 tbsp.;
• soda - 1 tsp;
• nutmeg, cardamom, ginger;
• apples or pears - 3 pcs.;
• salt - 1 pinch.

Preparation

1. Sift flour. Add salt, sugar, quenched soda and sugar, mix.
2. Pour in water and oil, beat the dough until the sugar dissolves.
3. Add fruit slices, mix.
4. Pour into an oiled pan and bake for 40-50 minutes at 180 degrees.

Fruit pie with sour cream

Fruity is a classic version of Tsvetaevsky apple dessert. The recipe can be modified by experimenting with the addition of berries and other fruits. The base is shortbread dough, which means that the butter for it must be of high quality and the better it is, the tastier the baked goods.

Ingredients:

• flour - 1.5 tbsp.;
• sour cream - 4 tbsp. l .;
• sugar - 0.5 tbsp.;
• butter - 150 g;
• soda - 1 tsp;
• egg - 1 pc.;
• apples - 300 g.

To fill:

• flour - 2 tbsp. l .;
• egg - 1 pc.;
• sour cream - 1 tbsp.;
• sugar - 1 tbsp.

Preparation

1. Knead the butter, sugar, eggs and flour with baking soda.
2. Put the dough into a mold by lifting the walls. Chop at random, peel and seeds, and spread to the bottom.
3. Mix sour cream, egg, flour and sugar, pour over the fruit.
4. Bake for 50 minutes at 180 degrees.
5. Cool completely and dust before slicing.

Sweet is always expected on the home menu. The sweetness of the treat can be adjusted depending on the filling used. The filling should not be excessively wet, apples, pears, nectarines or peaches are good, it will be delicious with apricots or plums. Pie with fruit filling is beautifully decorated with patterns from dough scraps.

Ingredients:

• wheat flour - 3 tbsp.;
• fat milk - 150 ml;
• sugar - 150 g;
• oil - 100 g;
• eggs - 2 pcs.;
• dry yeast - 1 tsp;
• fruit - 700 g;
• vanilla, cinnamon, salt, yolk.

Preparation

1. Add yeast, a spoonful of sugar, a couple of tablespoons of flour to warm milk, leave for 20 minutes.
2. Separately combine the remaining components, except for the flour.
3. Combine the dough with the risen dough, add flour.
4. Leave warm for 1 hour.
5. After rising, knead the dough, distribute 2/3 in the form.
6. Arrange chopped fruits, sprinkle with sugar and cinnamon.
7. Decorate the top with strips of dough, brush with yolk.
8. Bake for 30-40 minutes at 180 degrees.

This fruit pie dough is made in the manner of a brownie. A special feature is that specific ingredients are taken for it: bitter chocolate, cocoa, flour, butter, sugar, eggs. All components are gradually mixed: first, butter and chocolate are melted in a water bath, then sugar, cocoa, and butter are added to them in turn. Flour is added last. A dessert with banana filling and nuts will turn out to be very tasty.

Ingredients:

• butter - 150 g;
• chocolate - 150 g;
• sugar - 150 g;
• eggs - 2 pcs.;
• flour - 100 g;
• bananas - 100 g;
• nuts - 50 g.

Preparation

1. Melt butter and chocolate.
2. Beat the egg and sugar mixture and add to the chocolate.
3. Add mashed potatoes made from bananas and nuts.
4. Add flour.
5. Bake for 30 minutes at 190 degrees.

Fruit pie in a slow cooker

Fruit is best. The apple charlotte will be very fluffy, the cake will rise a lot, so you need to fill the bowl with dough no more than 2/3 of its volume. You can disguise the lack of a ruddy surface with powdered sugar, jam, glaze. It is more convenient to get out the pie with a grid for cooking steam dishes.

Ingredients:

• flour - 250 g;
• vanilla;
• sugar - 150 g;
• eggs - 4 pcs.;
• apples - 2 pcs.;
• powdered sugar.

Preparation

1. Beat eggs with sugar.
2. Stir in vanilla, flour, add chopped apples.
3. Pour the dough into an oiled bowl and cook on the Pastry for 45 minutes.
4. When ready, allow the pie to cool in a multicot pan, transfer to a dish and sprinkle with powdered sugar.

It is convenient to cook in a pan without using the oven in the process. Not very juicy pears or plums, perhaps a little unripe, are suitable for the filling. Too sweet, honeyed fruits should not be used, otherwise the cake will turn out to be sugary. The finished dessert is turned onto a dish, immediately after preparation. Otherwise, the caramel will harden and you will not be able to get the treat.