Mid-summer is the time to prepare cherries for future use and all kinds of baked goods to use as filling. Try making this simple but very tasty pie with cherry jelly - you will definitely love it!

The pie consists of two parts: shortbread and cherry jelly, however, cherries can be replaced with any other berry.

Ingredients

For the crust: 300 g of flour, 80 g of cold creamy margarine, 1-2 tablespoons of sugar, a tablespoon of very cold water.

For the jelly: about 1.5 cups fresh cherries, pitted (can be replaced with frozen); sugar to taste (depending on the acidity of the berries and your taste preferences); 20 g gelatin (a little more than one pack).

Cooking method

1. Rub all the ingredients for the crust (flour, creamy margarine, sugar), except water, into crumbs, then add water and knead the dough of medium softness.

2. Wrap the dough in film (cellophane) and leave it in the refrigerator for an hour.

3. Prepare the jelly: soak the gelatin in half a glass of cold boiled water, leave for an hour. Cover the cherries with sugar and place on low heat until it boils. If you find the juice very concentrated, add water as desired.

4. After boiling, remove the cherries from the heat and let stand for 10-15 minutes. Add the swollen gelatin to the still hot cherry syrup with berries and stir until completely dissolved (the better the gelatin swells, the faster it will dissolve). Leave at room temperature.

5. Preheat the oven to 180°. Distribute the cold dough over the pan, forming sides. We try to hook the edges of the dough onto the top of the sides so that it does not slip. Prick with a fork and bake for 35-40 minutes.

6. Cool the finished cake, pour thick jelly syrup into it (at room temperature it does not harden, but it becomes dense enough and will not wet the cake), immediately put it in the refrigerator for 1-2 hours.

I’ve always had my eye on store-bought cakes covered with jelly with various fruits, and so I decided to make a homemade curd cake with cherry jelly. And I realized that my own is much tastier, healthier and cheaper. Now I don’t look at store-bought ones at all. And I don’t advise you either - there is little that can be added to them by not always conscientious manufacturers. Better yet, let’s prepare a delicious curd cake with jelly at home with “Very Tasty” (and instead of cherries, you can put any fruit or berries). Well! Let's get started!

Ingredients:

• eggs - 2 pieces;
• flour - 2 tablespoons;
• sugar in the dough - 2 tablespoons;
• salt - a pinch;
• vanillin - to taste;
• cocoa powder - 1 tablespoon.

For the curd layer:

• cottage cheese - 300 grams;
• sour cream - 1 tablespoon;
• condensed milk - 2 tablespoons.

For the jelly layer:

• gelatin - 25 grams;
• water - 150 milliliters;
• cherry - 400-500 grams;
• water for cherries - 150-200 milliliters;
• sugar - 2-3 tablespoons.

Delicious homemade cottage cheese cake with cherry jelly. Step by step recipe

1. We prepare gelatin in advance and fill it with 150 milliliters of water. Let it swell for 20 minutes.
2. Remove the seeds from the cherries (frozen cherries or any other fruits and berries are suitable for the cake). Transfer them to a small saucepan, add 150-200 milliliters of water, bring to a boil and remove from the stove.
3. Add sugar, stir until it is completely dissolved and leave to cool to a comfortable warm temperature.
4. Rub the cottage cheese through a fine sieve or beat with a blender. For the cake, the cottage cheese should be as dry as possible. If you have it wet enough, then transfer it to a sieve lined with several layers of gauze. To make the whey faster than glass, you can place a weight on top.
5. Add sour cream and condensed milk to the cottage cheese and mix. (We do not add sugar to the cottage cheese, as liquid will be released and the mass will become runny).
6. Prepare the sponge cake: beat the eggs at room temperature until they form a nice, fluffy foam.
7. Add sugar, salt, a little vanilla and beat for another 1-2 minutes.
8. Separately sift the flour and cocoa powder and add to the beaten eggs. Mix everything carefully.
9. Line a baking dish (I have a diameter of 20 centimeters) with parchment paper and pour out the dough.
10. Bake in an oven preheated to 180 degrees for about 10-12 minutes, since the layer of dough is quite thin. We check readiness with a skewer or light pressure on the sponge cake (if the dough springs back, then everything is ready).
11. Leave the baked cake to cool in the pan at room temperature. Next, take it out and separate the paper.
12. Place the cooled cherries on a sieve. Add the swollen gelatin to the resulting liquid and stir until it is completely dissolved. Let it harden - the consistency of the mass should resemble jelly (you cannot fill the cake with completely liquid jelly).
13. Cover the pan again with new parchment paper.
14. Assembling the cake: place the sponge cake on the bottom of the pan (turning it over), lightly saturate the cake with cherry compote, which has drained from the berries. Place cottage cheese on top and level it out. And on top of the cottage cheese - cherries (or other berries) and carefully pour slightly frozen jelly. Before you pour, place a tablespoon on the berries, and try to direct the stream of jelly directly to the center of the spoon. This is to ensure that the cherry mass is smoothly and evenly distributed over the surface. If necessary, add with a spoon into empty spaces.
15. We leave the cherry pie to stand for 10-15 minutes at room temperature, and then put it in the refrigerator until completely set (I usually leave it for 2-4 hours).
16. Before removing the springform pan from the frozen cheesecake, carefully run a knife along the inside wall of the pan.

The finished cottage cheese cake turned out simply fabulous! A thin biscuit base with a thick layer of delicate curd cream and covered with slightly sour cherry jelly - the perfect combination! The cake turned out to be absolutely not cloying, not filled with rich cream, and the fruit jelly makes it very juicy and fresh. There is no question about benefits here at all: vitamins, calcium, protein, and so on! Bon appetit with “Very Tasty”!

Who doesn't love pies (pies) with cherries? I think that no one is indifferent. Therefore, I invite you to a tea party with a delicious pie. It's not difficult to prepare, and the results are excellent.

Cooking method

1. Prepare yeast dough according to your favorite recipe. Divide it into 2 unequal halves (one larger, the other smaller).
2. Drain the cherries in a colander and strain off the liquid.
3. Roll out the dough into a circle, according to the diameter of the mold (smaller piece). Make extra for the sides.
Sprinkle with starch.
4. Mix sugar and gelatin.
5. Place cherries on the dough. Sprinkle sugar and gelatin on top.
6. Roll out the second part of the dough (larger) in the same way and place it on the filling.
7. We braid the middle (like crocheting a chain) in one direction.
8. And we “weave” the side ones in the opposite direction. All this can be done on the table, rather than on the pie itself. But then, when carried, everything becomes deformed... It’s good to fasten the edges to the base.
9. Brush the top of the pie with egg yolk and place in the oven.
Temperature 200*, time 25-30 minutes. But look at your oven.
Cool the finished pie well and put it in the refrigerator for 30 minutes so that the gelatin sets well.
Bon appetit!

Sweet pies are prepared with fruit, berry or mixed fillings from various types of dough. They turn out especially tender with frozen or fresh cherries; when baked, the berries release juice and make the baked goods incredibly aromatic and juicy. The fastest cherry pie is made from batter and is called “Jellied”.

Jellied pies are valued for their taste, simplicity, speed of preparation and versatility. The dough for a pie based on kefir or sour cream is kneaded in 5 minutes, and the filling can be any sweet or salty. Cherry pie will turn out delicious either from frozen berries or from fresh, pitted ones.

Ingredients for cooking:

• Flour - 2.5 cups;
• Kefir - 460 ml, 2.5% fat;
• Sugar - 170 g;
• Cherries - 2.5 cups, pitted;
• Eggs - 2 pcs;
• Vegetable oil - 3 tbsp;
• Baking soda - 1.5 tsp;
• Salt - 1 tsp;

Preparation steps:

1. Turn on the oven at 200 degrees. Break the eggs into a bowl, pour in the kefir and add sugar and salt. Mix the mixture with a whisk or mixer until the sugar and salt dissolve.
2. Add soda to the prepared mixture, mix and immediately begin adding flour in portions. Mix the jellied pie mixture until the dough is lump-free and add butter.
3. Line a rectangular mold with baking paper (so that the paper lies flat, you can sprinkle it with water or grease it with oil) and pour half of the batter into the bottom, spreading the mixture with a spatula.
4. Place the cherries evenly on the dough, leaving 1 cm at the edges. When baked, juicy cherries release a lot of liquid and so that the filling remains inside, it is mixed with starch. For such a pie, there is no need to mix the berries with starch, since they are immersed in the dough, the released juice saturates it and the filling does not leak out.
5. Pour the remaining dough over the berries, spread evenly with a spatula and place the pan with the filled pie in the oven for 30 minutes. The pie will increase in volume, become airy and covered with a brown crust.
6. Take out the finished aromatic cherry pie, let it stand for 8-10 minutes, remove it from the mold and paper, cut it and serve with your favorite hot and cold drinks. The recipe for cherry pie in the oven can be supplemented with cinnamon or vanilla for flavor, and if you add 3-3.5 tsp to the dough. cocoa powder, you get a jellied chocolate pie.
7. Shortbread pie with cherries can also be called aspic if you cook it open. The shortbread dough is distributed in a mold with sides, berries are laid out and, to make the filling dense with a creamy taste, it is filled with a mixture of sour cream and eggs.
8. A quick pie with frozen cherries is made from ready-made puff pastry purchased at the store. It is defrosted, divided into 2 parts and rolled out thinly. Place one part in a greased mold and form sides. The aromatic cherries are mixed with sugar and starch, placed on the dough and the filling is covered with strips of dough. Bake this pie at 200 degrees for 20-25 minutes. Bon appetit!

If you don’t like to eat cottage cheese in its pure form, then try baking this pie. You will undoubtedly like it. The dough for this pie is made from shortbread. It is convenient because it does not need to be kneaded and rolled out. It is enough to turn it into crumbs and you can bake a cake. Anyone who doesn’t like jelly can make this pie without topping, but with this jelly the pie turns out much tastier...

Ingredients

• 3 cups flour__NEWL__
• pack of margarine (200 grams)__NEWL__
• 4 tablespoons sugar__NEWL__
• pinch of salt__NEWL__
• 3 eggs__NEWL__
• a pinch of soda__NEWL__
• a pinch of citric acid__NEWL__
• 2 tablespoons kefir__NEWL__

• 500 grams of cottage cheese__NEWL__
• 3 tablespoons sugar__NEWL__
• 1 egg__NEWL__
• vanillin__NEWL__

• 15 grams of gelatin__NEWL__
• half a glass of cherry jam (you can use another)__NEWL__
• 100 grams of water__NEWL__

Pour flour mixed with soda and citric acid into a bowl. Add margarine and chop everything with a knife.

In another bowl, mix the egg yolks with sugar and salt.

Place the egg mixture into the butter dough and mix everything.

Add enough kefir so that the dough crumbles, but does not stick together in lumps. If you have too much kefir, add a little more flour.

Make a crumbly dough.

For the filling, mix cottage cheese with egg.

Using a blender, turn it into a homogeneous mass. Add the whipped whites and vanilla into a thick foam. Stir carefully. Place half of the dough onto a baking sheet and press down lightly.

Place all the curd filling onto the dough.

Cover the filling with the remaining dough.

Place the pie in the oven preheated to 200°. Bake for 45-50 minutes until golden brown.

Remove the baked pie from the oven and cool without removing it from the baking sheet. Dissolve gelatin in a glass of water. Heat it in a water bath or in the microwave until almost boiling. Mix it with jam and leave to cool.