Summer is approaching, and there comes a time when you don’t want to turn on the stove and bake a multi-layer cake. You can buy a ready-made dessert, or you can make a jelly cake with sour cream without baking. A cake with jelly filling is delicious at any time of the year, but is especially good in the summer; it is light, cool, and has few calories. Recipes for jelly treats are very varied. As a base, you can use a sponge cake, shortbread, or make a layer of cookies or store-bought gingerbread. There is a way to prepare a delicious jelly cake without any flour ingredients at all; it uses jelly, sour cream, and pieces of marmalade. All this is laid out in layers, decorated with fruits and berries. Sour cream and jelly cake is a tender, refreshing delicacy, a delight for those with a sweet tooth.

The recipe for jelly cake with sour cream and cookies is so simple that even a teenager can easily prepare it at home. During the cooking process, use your imagination to the fullest. Jelly can be mixed with cookies, all kinds of fruits, citrus fruits, and berries.

Ingredients

To prepare the dessert, prepare the following ingredients:

• sour cream - 0.5 kilograms;
• butter - 100 grams;
• cookies (for example “Jubilee”) - 200 grams;
• sugar - 150 grams;
• vanilla sugar - 10 grams;
• gelatin - 10 grams;
• lemon - 1 piece;
• ready-made jelly “Kiwi” - 50 grams;
• cottage cheese - 150-180 grams.

Cooking method

Let's start with the cookies:

1. Grind the cookies until crumbly using a blender, food processor, or regular rolling pin.
2. Remove the butter from the refrigerator so that it has time to soften.
3. Place cookies with butter in a container and mix. Cover the springform pan with parchment and transfer the dough into the pan, compacting it. Place the mold in the cold.
4. Pour gelatin with cool water, you will need 1/2 cup, and set aside to swell, following the instructions. Heat the gelatin, stirring until it completely dissolves. You can't boil it! When the gelatin dissolves, cool it.
5. Take cottage cheese that is not grainy, with a smooth structure. Add sugar, vanilla sugar, and sour cream. Pour in approximately 3 dessert spoons of freshly squeezed lemon juice.
6. Whisk until the sugar dissolves. Pour in gelatin little by little, whisking continuously. Pour the cream onto the cookies and refrigerate to set for several hours.
7. Prepare the jelly following the instructions, but reduce the amount of liquid by 0.5 cups. Cool the jelly and pour it onto the layer of cottage cheese. The cake should remain in the refrigerator for some time until all its layers are thoroughly frozen.
8. Before serving, remove the dessert from the mold and garnish with lemon zest.

"Broken glass"

Jelly cake “Broken Glass” looks bright and colorful, has a light milky taste and airy consistency. As a filling, in addition to pieces of jelly, you can add a fruit and berry layer. This colorful, airy dessert is very easy to prepare. Let's take a layer of biscuit as a base.

Ingredients

The sponge cake should not be fluffy.

For the biscuit:

• two eggs;
• 1/2 cup sugar;
• 1/2 cup flour.

For the jelly:

• 1/2 liter of sour cream;
• 1/2 cup sugar;
• 15-20 grams of gelatin;
• a packet of vanillin.

For filling:

• one can of canned peaches;
• three packets of jelly in different contrasting colors.

Cooking method

Jelly must be prepared in advance:

1. Buy jelly in bright, rich colors. This will make your sour cream jelly cake very elegant. Prepare it according to the instructions, but use 100 milliliters less water. Pour the jelly into molds and refrigerate until completely set.
2. For the sponge cake, mix the eggs with sugar and beat them for several minutes until a thick, airy foam forms.
3. Add flour little by little and mix with a spoon from top to bottom. You should get a smooth fluffy dough.
4. Line a baking dish with baking paper and place biscuit dough in it.
5. Preheat the oven to 180 degrees Celsius, baking time 15 - 20 minutes. Check if the biscuit is ready with a skewer; if there is no dough left on it, turn off the stove.
6. After cooling, soak in peach syrup.
7. Pour 1/2 cup of water into the gelatin, stir, and leave to swell. Place the swollen mass in a water bath until the gelatin is completely dissolved. Let cool.
8. The “Broken Glass with Sour Cream” cake must be prepared in a salad bowl with a round bottom. Place sour cream, vanillin and sugar in this salad bowl. Beat this mixture until the sugar dissolves, gradually add gelatin, without stopping whisking.
9. Dip the molds with colored jelly into hot water for a few seconds and turn them over onto a plate. Cut them into fairly large pieces. Grind the peaches in the same way.
10. Transfer the jelly and peaches to the sour cream, stir, and cover this mass with sponge cake. We keep our dessert in the refrigerator overnight so that the jelly hardens thoroughly.
11. Place the container with the frozen cake in hot water for half a minute, cover with a large flat plate, and turn over. Remove the bowl with the cakes and cut our delicacy into portions.

The cut pieces of the cake turn out colorful, bright, and festive.
We recommend preparing:

Chocolate

Gourmets can prepare an amazing cake with sour cream jelly using cocoa and chocolates.

Ingredients

Instead of cake, take 200 - 250 grams of cracker cookies:

For the white layer:

• 1 glass of sour cream;
• 180-200 grams of sugar;
• 3-4 chocolates;
• 1/2 cup boiling water.

For the dark layer:

• 1 glass of sour cream;
• 1 packet of instant gelatin;
• 150 grams of sugar;
• 1 tablespoon boiled condensed milk;
• 1-2 teaspoons cocoa;
• 1/2 cup boiling water.

Cooking method

You will need a mold with a diameter of 20 cm with high sides:

1. For the chocolate layer, dissolve gelatin in boiling water. Grind sugar with cocoa until lumps disappear, add to sour cream, add condensed milk, stir. Pour gelatin into a homogeneous mass, stirring constantly. Pour this mixture into the mold and place it in the refrigerator until it hardens. This may take 40-60 minutes.
2. The white layer is prepared in the same way; for piquancy, we crumble into it several candies with solid chocolate filling (for example, “Karakum”, “Squirrel”).
3. Pour the white mass onto the thoroughly frozen chocolate layer. Place small cracker cookies on top. Transfer the cake back to the refrigerator and let it harden.
4. Place our container in hot water for a few seconds, cover with a flat plate and turn over.

An amazingly tasty, airy, elegant cake is served immediately on the table. And believe me, it won’t go back into the refrigerator!

Jelly cake made with sour cream can be made in various ways. The recipe is not limited by the ingredients: there is room to use your imagination. The most delicate jelly is interspersed with fruits, cookies and other additives that enhance the taste of the delicious dish. In the summer, this recipe will be your salvation if you need to quickly prepare a holiday dessert or something delicious for the weekend. Let's look at several ways to create a masterpiece from simple jelly.

"Garden of Eden"

It is best to prepare the jelly cake in the evening so that it can be placed in the refrigerator overnight to harden. The recipe for this dessert will require the following set of products:

• 4 packets of jelly;
• half a liter of low-fat sour cream;
• a glass of sugar;
• 40 grams of instant gelatin;
• 150 milliliters of water;
• a bag of vanilla sugar;
• berries and fruits (raspberries, tangerines, currants, kiwi, etc.).

You don’t need to pick a lot of berries or fruits of one type: it’s better to take a little of everything, then the taste will be much more varied.

Recipe:

1. Pour each jelly packet into boiled water and completely dissolve in it. Proceed as indicated in the instructions on the bag. It is desirable that the jelly be multi-colored, and each color is poured into its own mold.
2. Place instant gelatin in hot boiled water and add vanilla sugar. Mix everything thoroughly.
3. Beat sugar with sour cream.
4. Add gelatin to the sour cream and continue whisking.
5. Cut the frozen jelly into pieces and place the cubes in random order on the dessert base, interspersed with chopped fruits and berries.
6. Fill the finished slide with sour cream and put it in the refrigerator. It is ideal if the jelly cake sits overnight in a cold place to harden.
7. To release the jelly cake from the mold, place the mold in cool water for a few seconds before serving.

Cake with sour cream and cookies

Jelly cake can be made using a shortbread cookie base. The recipe is also quite simple and does not take much time. To prepare, take:

• half a kilogram of sour cream;
• 20 grams of gelatin;
• 150 grams of sugar;
• 120 grams of shortbread cookies;
• fruits (kiwi, peaches, pears, cherries).

Step by step recipe:

1. Pour gelatin with water and leave to swell for half an hour.
2. At this time, thoroughly beat the sugar with sour cream using a mixer.
3. We prepare the fruits: peel the kiwis, peaches and pears, and remove the pits from the cherries.
4. Break the cookies into small pieces.
5. During this time, the gelatin will have time to swell. Now you can warm it up a little to completely dissolve.
6. Pour the finished gelatin mixture into sour cream and mix.
7. Line the mold in which we will place the jelly cake with cling film.
8. Lay out pieces of fruit, pour in sour cream, and sprinkle cookies evenly on top. We put it in the refrigerator.
9. In the morning, you can remove the jelly from the mold and turn it over so that the cookies are at the bottom.

Dessert with cottage cheese

A similar jelly cake can be made using sour cream and cottage cheese. The recipe for its preparation recommends taking:

• half a kilogram of cottage cheese and sour cream;
• one and a half glasses of sugar;
• 2 bags of vanillin;
• 5 tablespoons of condensed milk (if you don’t have it, you can replace it with sugar);
• 5 pieces of shortbread cookies.

For filling and decoration you can use raisins, dried apricots or fresh fruit. Let's start cooking:

1. Place cling film in the mold and place cookies on it.
2. Dissolve gelatin in water, let it brew, and then heat it in a water bath.
3. Beat sour cream with sugar and vanilla, add half of the warm gelatin mass. You can put some fruit.
4. Beat condensed milk, cottage cheese, sugar and vanillin in a mixer. Add the second half of gelatin and dried fruits.

To form the cake, first spread sour cream and then curd cream in layers. Between them you can make a layer of pieces of fruit jelly. The cake is ready. You can try!

Video recipe for making sponge jelly cake with sour cream

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Jelly cake with sour cream

Jelly cake with sour cream is an amazing tasting and incredibly beautiful dessert that you can easily make at home.

Jelly fruit cake with sour cream

Ingredients:

• sugar – 1 tbsp;
• multi-colored jelly – 4 bags;
• sour cream – 400 g;
• dry gelatin – 40 g;
• boiled cold water – 150 ml;
• vanillin;
• raspberries, banana, kiwi, tangerine - to taste.

Preparation

First, prepare the jelly from the bags indicated on the package according to the instructions and put it in the refrigerator to harden. Mix gelatin with vanilla, add hot water, stir until completely dissolved and leave to stand. Beat the sour cream with granulated sugar, carefully combine with the swollen gelatin mass and continue whisking. Cut the frozen jelly into small cubes, mix together and place in a mold to harden. Add peeled and chopped fresh fruits and berries, pour in sour cream mixture and put in the refrigerator.

Jelly cake “Broken Glass” with sour cream

Ingredients:

• multi-colored dry jelly – 3 packs;
• sour cream – 500 g;
• instant gelatin – 20 g;
• vanillin – 1 sachet;
• milk – 1 tbsp.

Preparation

So, first, dilute the dry jelly in different dishes with water and set it aside for a while. During this time, pour cold water over the gelatin and leave it to swell. Next, take out the frozen jelly and cut it into small cubes.

Combine cooled sour cream with sugar, add vanillin and beat with a mixer until smooth. Now put the swollen gelatin in the microwave, heat it up, cool slightly and carefully pour it in a thin stream into the whipped sour cream. After this, take a baking dish, sprinkle it with cold water and spread the sour cream mixture with jelly pieces and put it in the refrigerator. Transfer the finished jelly cake with sour cream without baking to a plate and serve with tea.

Jelly cake with sour cream and cocoa

Ingredients:

• sour cream – 1 l;
• sugar – 1 tbsp;
• vanillin – 1 sachet;
• instant black coffee – 1 tbsp. spoon;
• cocoa – 2 tbsp. spoons;
• fruit juice – 2 tbsp;
• dry gelatin – 45 g.

Preparation

Dissolve the gelatin in cold water and leave to stand and swell for a while. Beat the sour cream thoroughly with sugar, and then heat it slightly in a water bath. Dissolve gelatin in the microwave, cool and combine with sour cream. Next, divide the resulting mass into 3 equal parts. We leave one part untouched, combine the second with black coffee, and the last with cocoa.

Lightly heat the juice and combine with the remaining gelatin. Now pour the cake in layers: first pour a white sour cream layer, chocolate jelly on it, then coffee and fruit. We put the treat in the refrigerator and leave it there until it hardens completely.

Recipe for jelly cake with sour cream

Ingredients:

• cookies – 200 g;
• sour cream – 500 g;
• butter – 100 g;
• cream cheese – 150 g;
• granulated sugar – 0.5 tbsp;
• vanillin – 1 sachet;
• lemon jelly – 1 package;
• dry gelatin – 15 g;
• lemon – 1 pc.;
• mint.

Preparation

We dilute the gelatin with water and leave it to swell. Using a blender, turn the cookies into crumbs and combine with melted butter. Now take a springform baking pan, line it with paper, lay out the cookie mixture and distribute it evenly. Next, put the cake in the refrigerator for about 30 minutes.

Meanwhile, dissolve the gelatin in a water bath and then cool. Squeeze the juice out of the lemon, add sour cream, add cream cheese, vanilla and sugar. Beat the mixture with a mixer until a homogeneous cream is obtained, carefully pour in the gelatin and mix. We take the cookie pan out of the refrigerator, lay out the finished cream, smooth it out and remove the cake again. Then pour lemon jelly on top, decorate with mint leaves and put in the refrigerator for 2 hours.

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womanadvice.ru

Jelly cake with sour cream step by step recipe (10 photos)

Quantity: 10 servings Prep: 50 minutes ~ Cook: 3 hours ~

Sometimes you want something unusual and light for tea. For example, soufflé or jelly. An excellent option is a delicious and healthy jelly cake with fresh frozen berries - it will not harm your figure and will saturate the body with useful elements.

Jelly cake can be decorated with berries or pieces of fruit, chocolate chips and any other ingredients!

• Sour cream (20%) - 350 g
• Fresh frozen berries (blueberries, raspberries, cherries) - 150 g
• Shortbread cookies - 100 g
• Sugar - 1 tbsp.
• Gelatin - 30 g
• Cold water - 0.5 tbsp.

Pour gelatin into a glass of cold water and leave it for half an hour to swell.

Place the glass in which the gelatin is soaked in a saucepan with a small amount of water.

Place the pan on the fire and heat without bringing to a boil.

The gelatin in the glass should be stirred.

When the gelatin becomes homogeneous, remove from heat.

In a tall bowl, beat sour cream with sugar.

Add gelatin to sour cream.

It should be poured in gradually, without stopping whisking.

A bowl with a round bottom should be covered with cling film - this will make it easier to remove the cake from the container.

Place the berries in a bowl lined with cling film and crumble the cookies there.

If you have a ready-made sponge cake, you can use it instead of cookies.

Pour whipped sour cream over the berries and cookies.

Smooth the surface with a pastry spatula and cover the top with film.

Place in the refrigerator for several hours.

Invert the jelly cake onto a serving plate and remove all membranes.

When serving, cut into portions.

Bon appetit!

Gelatin jelly jelly cake cookies sugar sour cream berries

delo-vcusa.ru

Jelly cake with sour cream

Very easy to prepare, tender and tasty cake is suitable for any holiday or a simple tea party with the family. The result will pleasantly surprise you!

• 500 ml sour cream
• 200 g canned peaches or pineapples (can be replaced with any fruit)
• 2 or 3 bags of dry mixture for making jelly (different colors), 35-40 g each
• 100 g shortbread cookies
• 100 g sugar
• 10 g gelatin
• 10 g vanilla sugar

1. Prepare colored jelly according to the instructions on the package (i.e. approximately 350 ml of boiling water per 40 g of dry jelly mixture) and leave it until it cools completely. Then put the jelly in the refrigerator for several hours to harden.
2. Pour the gelatin into a small bowl, add 100 ml of clean cold water and leave for 15 minutes. Place the swollen gelatin in a water bath and stir until the grains are completely dissolved (but without bringing to a boil).
3. Remove the bowl from the water bath and leave to cool completely. Cut peaches, pineapples or other fruits into small cubes of the same size. Break the cookies into small pieces (leave half for the base of the cake).
4. Beat sour cream with sugar and vanilla sugar with a mixer until it is completely dissolved. Without ceasing to beat the sour cream, pour in the dissolved and cooled gelatin.
5. Cut the frozen colored jelly into large pieces. Line a large (preferably semicircular) bowl with cling film. Mix sour cream with broken cookies, fruit and jelly pieces.
6. Place everything in a bowl lined with cling film, evenly cover the mixture with cookies and cover with the edges of the film. Place the bowl in the refrigerator overnight to soak and harden the jelly.
7. Remove the bowl, carefully turn the jelly cake with sour cream onto a plate, remove the film and serve. Bon appetit!

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Step 1: Prepare frozen strawberries.

Place frozen strawberries in a deep bowl and leave aside until they reach room temperature. Attention: Do not under any circumstances speed up this process by using a microwave oven. Let the berries defrost on their own and release juice.

Then pour it into a container 50 grams sugar and, using a blender, beat everything to the consistency of jam.

Step 2: prepare gelatin.

Pour gelatin into another deep bowl and fill it with warm boiled water. Using a tablespoon, mix everything thoroughly until smooth and then leave for a while ( for about 40 minutes) aside. Let the gelatin swell while we prepare the remaining ingredients.

Step 3: prepare the strawberries.

We clean all the strawberries from the stems and put them in a colander. Next, rinse the berries under warm running water and set aside. Let excess liquid drain from the components.

Now place the strawberries on a cutting board and use a knife to cut into thin slices or small pieces. Carefully transfer the chopped berries to a clean plate and leave them alone for a while.

Step 4: prepare the cookies.

With clean hands, break the cookies into small pieces and place in a deep blender bowl. Using an electrical appliance, grind the ingredients to fine crumbs. Attention: There is also no need to grind the cookies too much so that they do not turn into “dust”.

Step 5: prepare sour cream.

Pour the sour cream into a medium bowl and add the remaining sugar here. Using a mixer, beat the ingredients at medium speed until a homogeneous fluffy mass is formed. Attention: do this until the sugar dissolves.

Step 6: prepare the sour cream cake with gelatin.

Place the crumbled cookies in a baking dish and press down using a tablespoon.
Then pour regular cold water into a small saucepan so that it no more than half fills the container, and put it on medium heat. When the liquid boils, turn the burner as tight as possible and carefully place a bowl of swollen gelatin on top. Important: Make sure that the bottom of this container does not come into contact with boiling water. To do this, try to choose the diameter of the pan rim no larger than the base of the bowl. Now, using oven mitts, hold the entire structure and, using a tablespoon, continuously mix the gelatin. It should become liquid.
Immediately after this, turn off the burner, and pour the component in a thin stream into a bowl with sour cream. Once again, thoroughly beat everything with a mixer and begin to form the cake.

Pour into the mold 1/3 part liquid white mixture, and then spread strawberry jam and a couple of pieces of berries. Next, add the remaining whipped sour cream with sugar and gelatin, and also add chopped strawberries. Place the container with the cake in the refrigerator and let it harden for 4 hours.

Step 7: serve sour cream cake with gelatin.

When the cake has hardened, take it out of the refrigerator, and carefully and partly dip the mold into a bowl of hot water for just a minute. This way the dessert will come away from the walls of the container and can be easily taken out. Now carefully transfer it to a flat serving plate and serve it to the dessert table along with tea or coffee. The cake turns out very tender and incredibly tasty! Help yourself!
Enjoy your tea party everyone!

In order for the cake to set well, it is best to leave it overnight;

If you don’t want to suffer and dip the mold in hot water, then cover its bottom and walls with cling film, and after the dessert has hardened, easily remove it, holding all the edges;

In addition to strawberries, you can add any other fruits and berries to the cake. For example, it could be kiwi, orange, apple, pear, as well as blueberries, raspberries and even dried fruits;

Instead of cookies, you can use real homemade sponge cake. Then the cake will turn out even more tender and airy, since the sour cream will saturate the baked dough and it will turn into something exquisite.

Jelly cake with fruit is a good way to enjoy during the hot season, because the treats are usually prepared without baking. Some recipes can be adapted for a vegetarian or any other diet menu by eliminating the dairy base and replacing sugar with another sweetener.

How to make jelly fruit cake?

Every cook can prepare a jelly cake with fruit without baking if he uses a good recipe and does not forget about some basic rules for making such desserts.

1. To make a fruit jelly cake at home, you will need suitable utensils: a springform baking dish or a deep bowl, it needs to be covered with cling film, so the cake can be easily removed from the container.
2. As a base cake, crushed cookies mixed with butter are used, shortbread cake, which you can bake yourself in advance, or a sponge cake, which is also prepared with your own hands or a purchased sponge cake is used.
3. The jelly mass is prepared on the basis of sour cream, whipped cream, and yogurt.
4. A simple cake with jelly and fruit does not involve the use of dairy products. Pieces of fruit are poured into the jelly mass, forming layers of the delicacy. Each layer should harden in the refrigerator for at least one hour.
5. Any jelly fruit cake should be chilled for 4-8 hours.

Jelly cake with fruits and sour cream

A cake with jelly and fruit prepared according to a basic recipe is very easy to assemble. It is important to use fatty sour cream, which can be whipped; instant granulated gelatin is also suitable. Use any fruits that are on hand: citrus fruits, pineapple, strawberries or bananas and other soft fruits.

Ingredients:

• sour cream – 500 ml;
• gelatin – 3 tbsp. l.;
• water – ½ cup;
• strawberries – 100 g;
• banana – 2 pcs.;
• orange – 1 pc.;
• vanillin;
• sugar – 1 tbsp.

Preparation

1. Dissolve gelatin in water and leave to swell for 30 minutes.
2. Beat sour cream with sugar until fluffy.
3. Place gelatin on low heat, stirring until it dissolves, do not boil!
4. While stirring the sour cream, add gelatin in a thin stream.
5. Add chopped fruits and mix.
6. Cover the mold with film, pour in the sour cream base.
7. Refrigerate the jelly fruit cake for 4 hours.

A sponge cake with jelly and fruit can be prepared in two ways: the first is to use the cake as a base on which the jelly will be placed, the second is to break the sponge cake and add it to the gelatin mass. This recipe uses kiwi, it needs to be boiled in syrup for 5 minutes.

Ingredients:

• biscuit – 1 pc.;
• sour cream – 500 ml;
• gelatin – 40 g;
• water – ½ tbsp. + 1 tbsp. for syrup;
• sugar – 1 tbsp. + ½ tbsp. for syrup;
• vanillin;
• lemon curd – 2 tbsp. l.;
• banana – 2 pcs.;
• kiwi – 4 pcs.;
• jelly with kiwi flavor – 40 g.

Preparation

1. Boil water with sugar, add kiwi mugs. Simmer for 5 minutes, remove the fruits from the syrup, and cool.
2. Pour gelatin with water and heat for 30 minutes.
3. Dissolve Kiwi jelly in 100 ml of warm water.
4. Cut the biscuit into 2 layers, place one in a springform pan.
5. Soak the crust with lemon curd.
6. Beat sour cream with sugar and vanilla.
7. Add gelatin in a thin stream, stirring the mixture.
8. Pour the sour cream base over the biscuit and cool for 30 minutes.
9. Place banana and kiwi mugs, pour in jelly.
10. Refrigerate the cake for 4-6 hours.

Cheesecake lovers will appreciate it with fruit. For smoothness and dense consistency, add cream cheese to the cottage cheese: Philadelphia, mascarpone. Fruits in this version serve as decoration, so that the cake does not seem cloying, you can use sour fruits, or dilute the composition with berries.

Ingredients:

• shortbread cookies – 400 g;
• butter – 50 g;
• curd mass – 400 g;
• mascarpone – 250 g;
• sugar – 200 g;
• vanillin;
• gelatin – 40 g;
• water – ½ tbsp. + 300 ml for jelly;
• strawberries, raspberries – 200 g;
• canned pineapple – 2 rings;
• jelly “Cherry” - 90 g.

Preparation

1. Grind the cookies into crumbs, add melted butter, distribute in the mold, compact. Put in the refrigerator.
2. Soak gelatin in ½ tbsp. water.
3. Beat cottage cheese with sugar and add mascarpone.
4. Warm up the gelatin and pour into the cottage cheese.
5. Place the curd layer on top of the crust and refrigerate for 1 hour.
6. Pour hot water over cherry jelly.
7. Add chopped fruits and berries to the jelly and mix.
8. Place the fruit layer on top of the curd layer and smooth it out.
9. Refrigerate the jelly cake with berries and fruits for 4 hours.

Sand cake with jelly and fruit

Fruit jelly cake according to this recipe also turns out very beautiful. You can use canned slices or fresh apricots or peaches; make a thick jelly from the syrup and pulp, which will cover the finished dessert with a thick layer. Some of the sour cream and jelly cream and fruit are used to decorate the cake.

Ingredients:

• Savoyardi – 25-30 pcs.;
• shortbread cake – 22 cm diameter;
• sour cream 25% - 500 ml;
• gelatin – 40 g;
• sugar – 150 g;
• canned apricots – 200 g + 6-7 pcs. For decoration;
• apricot syrup – 200 ml;
• jelly “Peach” - 90 g.

Preparation

1. Soak gelatin in ½ tbsp. water, after half an hour, heat until dissolved.
2. Pour 200 ml of hot water into the jelly.
3. Beat sour cream with sugar, add gelatin in a thin stream.
4. Add 2/3 of the prepared and chopped apricots, mix.
5. Place the cake in a springform pan, spread the savoiardi around the circumference, pour in 2/3 of the sour cream, and cool for 40 minutes.
6. Pour syrup and grated apricot pulp into the cooled jelly. Mix.
7. Spread the jelly over the cake and let it cool for 1 hour.
8. Decorate with cream and slices, cool for another 3 hours.

To prepare a delicious jelly and fruit, you need to choose fruits and a milk base that suit your taste, this means that with cherry yogurt and, for example, orange, the dessert will not be very tasty. Crushed cookies are used as a base, as for cheesecake, or a ready-made cake layer: sponge cake or shortbread.

Ingredients:

• cherry yogurt – 500 ml;
• sugar – 100 g;
• gelatin – 40 g;
• water – ½ cup;
• chocolate cookies – 300 g;
• melted butter – 50 g;
• strawberries, cherries, raspberries – 200 g.

Preparation

1. Soak the gelatin and heat for 30 minutes until the granules dissolve.
2. Beat yogurt with sugar, add gelatin gradually, add 2/3 of the prepared berries.
3. Grind the cookies, combine with butter, place in the mold, compact.
4. Pour the yogurt mixture over the crust, cool for 30 minutes, garnish with the remaining berries, and refrigerate for 4 hours.

Jelly cake with fruits and cookies

This fruit and cookie jelly cake recipe comes together in no time. For fruits, you will need dried dried apricots (in summer you can use fresh apricots), banana, strawberries and tangerines. For the base, you can use full-fat sour cream or yogurt; all components are laid out in layers. For decoration you will need a bowl and cling film.

Ingredients:

• sour cream – 600 ml;
• cookies – 400 g;
• gelatin – 50 g;
• sugar – 150 g;
• strawberries – 100 g;
• banana – 2 pcs.;
• tangerines – 3 pcs.;
• dried apricots – 50 g.

Preparation

1. Soak the gelatin, warm it up after 20 minutes (do not boil!).
2. Beat sour cream with sugar, add gelatin.
3. Cover a bowl with film, pour in 1/3 of the sour cream, add a layer of broken cookies and chopped fruit, repeat another layer, pour in the rest of the cream.
4. Place whole cookies on top of the cake and refrigerate for 4 hours.
5. Turn the jelly and fruit onto a plate, remove the film.

This cake can be made without baking using a store-bought crust. To make the dessert look impressive when cut, a springform pan is taken with a larger diameter than the cake. To use these ingredients, you will need a 30 cm container; the cake is baked in a 22 cm mold. The jelly filling for the fruit cake is prepared from ready-made orange jelly.

Ingredients:

• sponge cake - 1 cake;
• cream 33% - 600 ml;
• powdered sugar – 200 g;
• orange jam – 100 g;
• jelly “Orange” - 90 g;
• water – 300 ml + 100 ml for gelatin;
• gelatin – 50 g;
• orange – 2 pcs.

Preparation

1. Soak the gelatin in cold water, boil until the granules dissolve.
2. Pour hot water over the jelly, stir and set aside.
3. Whip the cream with powder and add gelatin in a thin stream.
4. Cut the biscuit into 2 layers, place one in the mold, soak with jam.
5. Spread 2/3 of the cream, cool for 30 minutes.
6. Place the second cake layer, soak in jam and spread another 2/3 of the cream, cool for 30 minutes.
7. Scald the oranges, wash and dry. Cut, place on top of the cake, pour over the jelly.
8. Cool for 2 hours, remove from the mold, decorate with cream, refrigerate for another 3 hours.

Exotic cake with jelly and fruit

The unusual one with fruit was called “Exotic” due to its original design. You can use readily available oranges, bananas, berries, or use mangoes and peaches. In this case, it is better not to use ready-made flavored jelly, but to make it yourself from gelatin and orange juice.

Recipes for making cakes at home with photos

jelly fruit cake

1 hour 20 minutes

175 kcal

5 /5 (1 )

Today, jelly can be found in different shapes, colors and flavors. This special type of sweets pleases both children and adults. Not so long ago, it became popular to prepare cakes with both jelly layers, poured on top and decorated with jelly, and with jelly cake layers. Thanks to this confectionery invention, there are a lot of options for decorating and decorating cakes; a jelly cake with fruit looks especially appetizing.

Sponge-jelly cake with fruits

If you want to surprise the most demanding guests with something truly original, then you should prepare this particular cake. It turns out surprisingly tasty, tender, and looks great in appearance.

For cooking we will need kitchen equipment:

• 2 small deep bowls;
• 1 large deep bowl;
• mixer;

• sieve;
• two pans (one with a thick bottom).

Ingredients

For the biscuit:

For the jelly:

For impregnation:

For cream:

Fruits:

Preparing sponge cakes

1. In this recipe, the amount of ingredients is indicated for two sponge cakes, so we divide everything in half. Take two eggs and separate the whites from the yolks.

   Did you know? You need to separate the white carefully so that the yolk does not get into it. The container in which we place the whites must be perfectly dry, without a single drop of water, the same applies to the mixer whisks. Eggs must be chilled.

2. Beat the whites with sugar.
   
   

   Before you start beating, add a pinch of salt to the egg white, then it will be fluffy. You need to beat with a mixer until a fluffy foam forms, then little by little, without turning off the mixer, add 30 g of sugar. You can check the readiness by stopping the mixer and looking at the consistency of the protein: it should not fall out of the bowl. Also, the main thing is not to beat the protein, so you need to periodically turn off the mixer and look at the consistency.

3. In a separate bowl, beat the yolks with sugar until it is completely dissolved; the consistency should have a foamy structure.
   
   
4. Pour the beaten yolks into a common bowl, then the whites. Sift 25 g of flour through a sieve and add 1 tsp. starch.
   
   
5. Gently mix all the contents with a spoon from bottom to top, without making too sudden movements.
   
   
6. Place the prepared dough in a mold greased with vegetable oil and place it in an oven already preheated to 180°.
   
   

   Important! It is advisable not to look into the oven while baking the biscuit, otherwise the dough may not rise.

7. The biscuit preparation time is 15-20 minutes. You can check the readiness of the cake using a wooden stick or match. If the tip of the match is dry, then the biscuit is ready.
8. While the first cake is baking, make the second batch in the same way. Leave the second cake in the form in which it was baked.
   
   

   Did you know? You can transfer the cake onto a flat dish and make a tall cardboard cylinder the diameter of the sponge cake and wrap it inside with cling film. Then the cylinder can simply be removed or cut, and the finished cake will remain on the plate.

Preparing jelly

Assembling the cake

1. We soak the cakes with cognac impregnation. We also soak the biscuit remaining in the mold and fill it with half of the creamy jelly (if the jelly has already hardened a little by then, you need to preheat it in a water bath). Let it harden in the refrigerator.
   
   
2. We prepare the store-bought jelly according to the recipe indicated on the package, and when it cools down to 35-37°, we take our sponge cake out of the refrigerator, pour it over the already frozen creamy cake and place it in the refrigerator again.
3. When the fruit jelly has hardened, place a second sponge cake soaked in cognac syrup on it and grease it with the remaining creamy jelly.
   
   
4. We place thinly sliced ​​fruits on the frozen second cake (use your imagination and decorate the cake at your discretion) and pour in the second prepared and cooled jelly (it is better if it is as transparent as possible, for example lemon).
   
   
5. Carefully remove the frozen cake from the mold (preferably a detachable one) and place our masterpiece on a flat dish or remove the previously prepared cardboard cylinder.
   
   
6. Beat the butter with condensed milk and use a pastry syringe to decorate the top and sides of the cake or sprinkle them with colored coconut flakes or biscuit crumbs.
   
   

Sponge-jelly cake with fruit is not greasy or too sweet, so your guests will enjoy eating it even after a hearty feast. We also suggest you try cooking, which will surprise your loved ones with its external originality and exquisite taste.

Jelly cake with fruits and sour cream without baking

To prepare this cake, you will have to put in a minimum of effort, as it is prepared without using an oven. It is original, looks appetizing and can show you as a good pastry chef, even if you do not have any special skills in making desserts.

• Cooking time– 35 minutes.
• Designed for eight servings.
• Kitchenware: pan with a thick bottom,deep bowl with a round bottom, mixer.

For jelly-sour cream cake with fruit we will need:

• ready-made sponge cake (can be purchased at the store);
• sour cream – 500 ml;

• gelatin – 25 g;
• water (cold) – 1 tbsp.;
• fruits (pineapple, banana, kiwi, orange).

Cooking method

1. Cut the biscuit into cubes.
   
   
2. Pour gelatin with cold water to swell for 20 minutes.
   
   
3. We clean the fruits and cut them into rings; if we use pineapples, we dry them from the syrup.
4. Heat the gelatin in a water bath, stirring constantly, until completely dissolved.
   
   
5. Beat sour cream with sugar and pour in gelatin in a thin stream.
   
   
6. We prepare a deep bowl with a round bottom, cover it with cling film and put fruit on the bottom - this will be the top of our cake.
   
   
7. The next layer is a little creamy jelly to cover the fruit.
   
   
8. Place pieces of sponge cake with fruit and fill with creamy jelly again. You can repeat several layers like this, the main thing is that the top layer is covered with creamy jelly.
   
   
9. Cover the bowl with a lid and place in the refrigerator overnight until completely set.
   
   
10. The next day, place the bottom of the bowl in hot water for a couple of seconds (to make our cake come off easier), turn it over onto a flat plate and remove the bowl. We separate the cling film from the top of the cake, and our delicacy is ready.
    
    

Did you know? If you replace the sponge cake with cookies in the recipe, you will get a jelly cake with fruits and cookies, the cooking time and process of which is no different from a sponge cake.

And for real lovers of chocolate desserts, we recommend trying it.

Curd jelly cake with fruits

This recipe is not only tasty and very healthy, but also easy to prepare, as it eliminates the baking process. Be sure to prepare an airy and satisfying dessert.

• Cooking time- 30 minutes.
• Designed for 12 servings.
• From kitchen appliances you need to take: mixer, a saucepan with a thick bottom,deep bowl or plastic packaging from a store-bought cake.

I make cottage cheese jelly cake with sour cream and fruit according to this recipe:

• cottage cheese – 500 g;
• fat sour cream – 500 g;
• lemon – 1 pc.;
• gelatin – 40 g;

• fruits (pineapple, orange, kiwi, banana);
• jelly in a bag;
• sugar – 6 tbsp. l.;
• vanilla sugar – 10 g.

Meanwhile, pour gelatin with cold water for 20 minutes to swell.

Beat cottage cheese, sour cream and sugar with a blender in a separate bowl.

Add another 70 ml of water to the swollen gelatin and, stirring, dissolve in a water bath. Add gelatin to the curd mixture and beat again with a blender.

Place all the fruits in the same container, you can also add cookies, squeeze out lemon juice and mix all the ingredients evenly over the top of the curd mass.

Take the orange jelly out of the refrigerator, pour the curd and fruit mixture into an even layer and put it in the refrigerator overnight.

Jelly cake with cottage cheese and fruits is ready to eat. Bon appetit!

Video recipe for jelly cake with fruits

Also watch the video, which demonstrates a simple recipe for a delicious jelly cake with fruit based on a sponge cake. This guide will clear your doubts about creating a delicious dessert.

Jelly cake with fruits. Recipe for jelly cake with fruit.

A delicious cake with sponge cake, sour cream jelly and fruit will decorate your table :) Jelly cake is often made in the summer. You can take any fruits (berries) at your discretion. If you want a dietary option, you can replace sour cream with any yogurt. I hope you enjoy the cake :) Thank you for your views, likes and comments! Bon appetit!
Recipe:
Sour cream 20% – 500 gr
Sugar - 1 tbsp
Vanilla sugar - 1 sachet
Gelatin - 3 tbsp (dissolve in 0.5 tbsp boiled water)
Biscuit:
Eggs - 4 pcs
Sugar - 1 tbsp
Flour - 1 tbsp
Potato starch - 1 tbsp
Baking powder - 1 tsp
Fruits, berries (I have 2 bananas, 2 oranges and 120 grams of blueberries)

https://i.ytimg.com/vi/nwdp0TQCAZs/sddefault.jpg

https://youtu.be/nwdp0TQCAZs

2014-06-11T05:00:00.000Z

Jelly cakes are a godsend for both a beginner in dessert making and a first-class chef. You probably have your own recipe for this light dessert - share it with us so that others can benefit from interesting ideas for creating such a delicate cake.