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Broken Glass Cake with Sour Cream and Jelly
Instructions
I prepare the ingredients for the broken glass cake. The cake looks better if the dry jellies are in contrasting colours. The sour cream must be fresh, with no off-sour notes. The amount of powdered sugar can be adjusted to taste – in the version suggested here the cake comes out with a pleasant tartness, without a cloying sweetness.
I pour one of the packets of dry jelly into a bowl that is handy for mixing.
I pour 150 millilitres of hot water (about 80 degrees) into it. The packet usually recommends a larger volume of boiling water, but then the jelly turns out less stable, with a looser structure.
I stir the mixture. I dissolve the remaining packets of dry jelly in the same way.
I pour the hot solution into wider containers so that it forms a layer 1.5–2 centimetres deep. Once the temperature of the portions drops to room temperature, I move them to the fridge for about 20 minutes – there they set completely.
Meanwhile, I dissolve the gelatin in 80 millilitres of cold water. I give it time to swell.
I cut the set jelly into pieces (not too small) right in its container.
I place the sour cream in a whipping bowl. I add the powdered sugar to it.
I melt the swollen gelatin in the microwave in short bursts (or in a water bath).
I pour it into the bowl with the sour cream and whip everything with a mixer.
I add the cut pieces of multicoloured jelly to the same bowl. I gently mix the mixture with a spatula.
I line a dome-shaped salad bowl with cling film so that its ends hang over the sides (a silicone mould does not need lining with film). I transfer the sour-cream-and-jelly mixture into it and smooth it out. I cover the top with the overhanging ends of the film. I put the mould in the fridge to set for 3–4 hours (the time depends on the height of the dome).
After the time is up, or just before serving, I open out the film at the base of the cake. I cover it with a plate and turn it over, dome side up. After that the mould comes off easily, as does all the film.
The delicious and beautiful broken glass cake with sour cream and jelly is ready. When you slice it, you see bright pieces of fruit-and-berry jelly scattered at random, like coloured shards of glass. In any company and at any time of year, a dessert like this vanishes in an instant – give it a try!Enjoy your meal!
Tips
- 1
LESS WATER IN THE JELLY – the "secret" to the shape. Made up to the strength on the packet, the jelly turns out soft and runs in the cake. Using 150 ml instead of the recommended 200–250 ml gives firm, dense cubes.
- 2
CONTRASTING COLOURS – the "secret" to the look. Jelly all in one shade makes for a dull cross-section. Contrasting colours (red, yellow, green) give the effect of real coloured shards of glass.
- 3
SOUR CREAM 20% – the "secret" to the texture. Runny 10% sour cream will not hold the shape. Sour cream that is too rich, at 30%, is heavy. 20% gives the ideal balance of creaminess and stability.
- 4
FILM IN THE BOWL – the "secret" to serving. Without film the cake sticks to the mould and tears when you turn it out. With film you get a perfect dome. The same principle works with other kinds of no-bake jelly cakes.
FAQ
Which jelly should I choose? +
Ideally, a quality fruit-and-berry jelly with a genuine berry flavour (3 packets). Natural jelly made with agar-agar and homemade juice is the premium option. Do not use jelly that is past its use-by date, or a product with artificial flavourings and bright neon colours. For a classic result, you really do need a good fruit-and-berry jelly.
What can I use instead of gelatin? +
Alternatives include agar-agar (5 g, also suitable for a vegan version), sheet gelatin (20 g, which gives a clearer result), and pectin (10 g, fruit-based). Do not use gelatin that is past its use-by date (it will not set, and may smell fishy). For a classic result, use fresh food-grade gelatin.
How long does broken glass cake keep? +
In the fridge, in a tightly closed container, it keeps for 2–3 days. Any longer and the jelly begins to "weep" (release moisture) and the sour-cream base loses its firmness. Before serving, let it stand for 5–10 minutes at room temperature. I do not recommend freezing it – the jelly and sour cream break down on thawing and turn watery. It is at its best fresh, after 4 hours of setting (maximum firmness and the most beautiful cross-section). On the second day the taste keeps well, but the colours fade a little. Do not leave it at room temperature for more than 3 hours. It is ideal to make it the day before a celebration.
What should I serve broken glass cake with? +
It is a classic for a celebration: with a cup of black tea, with unsweetened green tea, with a cup of cappuccino or espresso, or with cold milk. It is also lovely with a scoop of vanilla ice cream, with whipped cream, with berry syrup to decorate the plate, or with a sprig of fresh mint. You can serve it with a chocolate or caramel sauce, with fresh strawberries or raspberries, or with a squeeze of lemon juice for freshness. It is a colourful cake for a family celebration, an anniversary, or New Year.
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