Dry jelly is an excellent base for homemade cakes and desserts. From it you can make a cake, pie, charlotte, soufflé or cream cake. We offer you a recipe for jelly pie according to a forgotten recipe from Soviet times. Previously, dry jelly was sold in a briquette weighing about 200 grams. In our supermarkets, such semi-finished products are sold in the form of a dry mix weighing 35 grams. Choose jelly with a bright color and slight sourness. Cranberry, cherry or wild berries are perfect.

For the cake, we used high-quality butter, which can be replaced with coconut. For the recipe, white wheat flour or a gluten-free mixture is allowed. For baking, you will need a metal or silicone mold. The perfect cake will come out in a cupcake pan with a hole in the center (baking will be even). For flavor, vanilla, zest and frozen berries are allowed in the dough.

Ingredients:

  • Kissel dry – 140 g.
  • Flour – 105 g.
  • Salt – a pinch.
  • Butter – 110 g.
  • Baking powder – 12 g.
  • Blackcurrant (frozen) – 10 g.
  • Egg – 2 pcs.
  • Lemon zest – 2 g.
  • Sugar – 55 g.
  • Powdered sugar – for serving.

Kissel pie - a time-tested recipe

How to cook:

1. Crack room temperature eggs into a mixing bowl. Pour in salt and sugar. Beat the mass with a blender until foam appears.

Kissel pie - a time-tested recipe

2. Cut the butter into small cubes and melt in the microwave. Mix butter and egg mixture.

Kissel pie - a time-tested recipe

3. Add flour and baking powder. Mix until smooth.

Kissel pie - a time-tested recipe

4. Pour dry jelly. Stir the mixture.

Kissel pie - a time-tested recipe

5. The dough should be like thick sour cream, it should drain from the spatula in a wide ribbon.

If the dough is thick, add a little boiled water. If watery, increase the amount of flour.

Kissel pie - a time-tested recipe

6. Grease a silicone baking dish with a little vegetable oil. Place in the form of dough.

Kissel pie - a time-tested recipe

7. Put currants and zest. Bake the pie for about 50 minutes. The temperature in the oven is 200 degrees.

Kissel pie - a time-tested recipe

8. Check the pastry for a dry skewer, cool in the mold.

Kissel pie - a time-tested recipe

9. Place the pie on a flat serving dish. Pour the powder on a sieve and sprinkle pastries.

The pie has a crumbly, tender texture with a crispy crust. Baking does not get stale for a long time and retains its properties.

Kissel pie - a time-tested recipe

Kissel pie - a time-tested recipe

Bon appetit!