The gentle coolness of fragrant jelly will not leave anyone indifferent in the days of the scorching sun. And the airy and soft biscuit will fill everyone with energy for the whole day. Also, thanks to the fruit, this jelly cake will become not only beautiful, but also very useful. This is especially important in summer, when there are a lot of fruits, and children completely refuse to eat them, and in winter, when almost every person has vitamin deficiency, and the body asks for vitamins. Each of us knows about the benefits of cream, as one of the most important dairy products.

Story

Did you know that jelly is not such a new dish. Even more than 5 centuries ago, there were mentions of him in ancient manuscripts. Only then did people use not gelatin, but pork or chicken bones. Even in modern times, such meat jelly is brewed. That's just it is called jelly or jelly.

Over time, jelly recipes have evolved and improved. So in 1845, Peter Cooper invented a powder for making jelly from juices and mousses. True, that powder was not as strong in action as the current gelatin. He turned ordinary juice or colored water into jelly. And only after another 40 years, a powder was released, more like a modern jelly. He gave the dessert color, sweetness and strong density. It was then, in 1885, with the help of modern jelly at that time, that a jelly cake was first created.

Ingredients

For biscuit

  • 120 gr. Sahara,
  • 4 eggs,
  • 50 gr. flour.

For cream jelly

  • 0.5 l cream or thick sour cream,
  • 1 cup of sugar,
  • 25 gr. gelatin.

For interlayer

  • 2 packs of jelly with your favorite flavor

For impregnation

  • 6 tablespoons of water,
  • 1 tablespoon brandy
  • 2 tablespoons of sugar.

Fruit

  • 4-5 strawberries,
  • 50 gr. berries green grapes seedless,
  • 1-2 kiwi,
  • 1 orange
  • 30 gr. cherries

For oil rim

  • 300 gr. oils,
  • 0.5 cans of condensed milk.

Cooking jelly cake

First you need to prepare a biscuit

  1. 2 eggs beat with 60 gr. white sugar. It is best to beat them with a blender. In this case, the egg-sugar mass must necessarily increase by at least 3-4 times after beating. You can also first beat the whites with sugar in a separate bowl and the yolks separately, and then mix them together.
  2. then, in several passes, add 25 gr. to the whipped sweet mass. flour. This is about 2-2.5 tablespoons. Mix the whole dough from the bottom up slowly and carefully so that the proteins do not settle quickly. To mix, use a thin wooden spatula, it keeps the beaten eggs airy.

  3. cut off a small piece of parchment paper and line the bottom of the prepared baking dish. In this case, a detachable form is taken in the form of a heart with a diameter of 21.5 cm.

  4. carefully pour the dough into the mold

  5. Preheat the oven to 120 degrees and bake the biscuit in it for the first 15 minutes. Then reduce the temperature of the oven in 2-3 steps every 5-7 minutes by 5-10 degrees. The readiness of the biscuit should be checked with a match or a dough stick. Just stick a match in the middle of the biscuit. If the dough does not stick to it and it is dry, then the biscuit is ready.

  6. make 1 more biscuit cake. However, it does not need to be removed from the mold after baking.

Prepare cognac impregnation


Now make cream jelly

  1. pour gelatin into a saucepan or stewpan with a volume of at least 750 ml.

  2. fill it with 0.5 cups of cold water. Stir it with a spoon and leave for 20 minutes to swell.

  3. Whip cream or sour cream together with sugar. To make jelly, cream must be at room temperature. If you suddenly forgot to take them out of the refrigerator earlier, then just warm them up a little on the stove

  4. on the lowest heat and with constant stirring, melt the gelatin

  5. Remove gelatin from heat and stir in whipped cream or sour cream.

Then pour the first layer of jelly cake


Make lemon jelly


Now fill the second biscuit with cream jelly


Prepare fruit for cake decoration


Decorate the cake


Now make a beautiful cake rim


Such a jelly cake with fruits will diversify and decorate your everyday family meal. It will also be an excellent sweet congratulation on a holiday or a cool dessert on a hot picnic. For more fast option prepare a jelly cake with cookies. To do this, instead of baked biscuits, simply use cookies. Baked milk cookies or crackers are best.

Also cook sometime. Preparing this cake is very easy. Pour the prepared jelly of different colors on different plates. Leave it until completely dry. Then prepare the creamy jelly, as in the above recipe. Cut the frozen multi-colored jelly into cubes and put it all together in a large bowl. Then pour the creamy jelly into it and mix everything with your hands. After the cake has completely set, lower the bowl into boiling water for 3-5 seconds. In this case, boiling water should not fall on the cake itself. Then take the bowl of jelly and invert it sharply onto a plate. And voila! You have a magical and delicious dessert. Surprise and delight your family and friends with your culinary skills. But such simple recipes delicious and beautiful dishes They will help you with this.

Sponge cake with cake layers and a jelly layer of tropical fruits, berries and fruits, soaked in sour cream and yoghurt gentle cream will win the hearts of even picky sweet tooth and avid gourmets. Such desserts are very appetizing, it is impossible to break away from them. They will like you delicate taste, sweet cream and light sourness from fruits. Your guests, relatives, and, of course, children will be grateful to you for such a dessert, and certainly no one will leave without an addition.

Jelly cake from biscuit rolls

Of course, you will have to tinker with this cake. But the result will be the same. A very unusual cake design, consisting of biscuit rolls with creamy jelly and jam, will not leave anyone indifferent.

Ingredients:

For the biscuit:

  • 150 grams of flour
  • 4 eggs
  • 5 grams vanilla sugar
  • 100 grams of sugar
  • 5 grams spoonful of baking powder

For the soufflé:

  • 100 grams of sugar
  • 200 ml cream 33% fat
  • 10 grams of gelatin
  • 120 ml yogurt (any fruit flavor)
  • 1-2 packs of dry jelly mix
  • jam, marmalade, jam (to taste, any)

Cooking method:

Pour gelatin with boiled cold water at the rate of 100 milliliters of liquid per 10 grams of powder, leave to swell for an hour. Now you have time to bake biscuit cakes. To do this, beat the eggs with sugar, including vanilla. When the egg mass becomes lush and airy, stop beating and add the flour sifted with baking powder with a spoon.

Prepare a small baking sheet, you need it to be square or rectangular, about 20x30 centimeters. Cover its bottom with parchment, grease the walls with oil. Pour part of the dough so that its height is half a centimeter, smooth over the entire surface with a spoon. By this time, the oven should already be preheated to a temperature of 180 degrees. Place a baking sheet there for 15 minutes, as the layer of dough is thin, the cake will bake quickly. Pour the remaining dough into a round form covered with parchment, and send it there to bake the lower cake. After a quarter of an hour, remove both forms from the oven. Roll up the rectangular cake roll, you can do this without removing the paper.

Next, you need to prepare a creamy soufflé. Bring water to a boil, add swollen gelatin to it, and, stirring constantly, make sure that the resulting liquid does not boil. When the mixture is smooth, remove from heat. Set aside, let it cool down. Whip the cream at high speed, when it gets stronger, add sugar, yogurt and gelatin mixture.

Next, unfold the biscuit cake, grease it with jam and roll up. Then cut into pieces about 1 cm wide. Remove the paper from the round biscuit cake and return it to the mold. Put gelatin soufflé from cream on it, smooth it. Place the mold in the refrigerator for a couple of hours. Then lay the rolls on top in random order. Next, prepare the jelly according to the recipe indicated on the package. Then, already chilled, pour it onto rolls and refrigerate for 6 hours. Sprinkle the finished jelly cake with coconut flakes of different colors.

Jelly biscuit with cream

Let this dessert recipe always be at your fingertips. Very tasty, light cake whipped cream and fruit jelly. It can be prepared for any holiday, celebration or party, as well as just for every day for tea.

Ingredients:

  • yogurt (any unsweetened) - 120 milliliters
  • sugar - 200 grams
  • egg - 4 pieces
  • vanillin - on the tip of a knife
  • flour - 150 grams
  • gelatin - 20 grams
  • cocoa - 1 heaping tablespoon
  • cream (fat, 33-35%) - 200 milliliters
  • baking powder - 1 teaspoon
  • jelly (preferably strawberry) - 2 bags

Cooking method:

Pour gelatin with 100 milliliters of cold water and set aside to swell for about an hour. Beat the eggs with sugar into a fluffy airy foam, add vanillin. Spoon in the flour, sifted twice, put the baking powder - stirring, you get a classic biscuit dough. Preheat the oven by setting it to 180 degrees. Cover the form with parchment, grease it with oil. Put the dough into it and send to bake. It will take from half an hour to 40 minutes. Check readiness with a wooden torch.

The preparation of jelly-butter cream must begin with gelatin. Heat it, already swollen, over a fire, stir the liquid until all the lumps have completely melted. Remember that gelatin should never be boiled, just bring it almost to this state and turn off the heat. Whip the cream to strong peaks, add sugar (100 grams), yogurt and mix, then, without ceasing to work with a spoon, pour in the gelatin mixture. Enter cocoa powder here so that the cream acquires a delicate creamy texture. chocolate flavor.

By this time, the biscuit will already arrive in the oven - take it out, cool it. Put back in the form in which it was baked. Pour on top in an even layer. creamy chocolate cream and leave the cake in the refrigerator until set. The next will be the "floor" of jelly. It is desirable that it be strawberry, so the excellent combination of berries and chocolate will be preserved. But really, you can take any. You have time to make it while the future jelly cake is cooling. The recipe is on the package. When the jelly is no longer hot, pour it carefully over the soufflé, smooth it out and put it back in the refrigerator. By morning, the form can be removed, as the cake will already be frozen. Enjoy

Cottage cheese cake with fruit jelly

Agree that a cold cake with a jelly layer, curd mass and fruits - a great way to enjoy a wonderful dessert during the hot summer period. This cake is light and airy, despite the presence of cottage cheese in it. With this dessert, you will attract your children to tea drinking, because it is not only tasty, but also very healthy.

Ingredients:

For the biscuit:

  • butter - 50 grams
  • sour cream (arbitrary fat content) - 20 milliliters
  • granulated sugar- 75 grams
  • chicken eggs - 3 pieces
  • 1-1.5 cups flour
  • 12 grams of baking powder
  • 2 tablespoons cocoa
  • nuts - to your taste

For curd cream:

  • low-fat cottage cheese - 200 grams
  • sour cream - 200 grams
  • powdered sugar - 2 tablespoons

For fruit jelly:

  • jelly in bags - 1 piece
  • boiling water - 370 milliliters
  • strawberries - 10 pieces
  • apples - ½ piece

Cooking method:

First of all, you need to bake a biscuit chocolate cake. To do this, rub the butter with sugar in a bowl. It is better that it is warm or at least at room temperature, so it will disperse more easily. Note that margarine can also be used instead of butter. Add to the resulting mixture 3 chicken eggs. Next, according to the recipe, sour cream comes, after which the dough is mixed again, and at the end - flour. It must be put on average 1-1.5 cups, look at the consistency. Don't forget to add baking powder. The dough should be more or less homogeneous, without lumps.

According to this recipe, the biscuit is not dry, as usual, but soaked and moist. Now add cocoa to the dough so that it has a chocolate flavor and aroma. Add the peeled nuts there and mix everything. Having covered the form with parchment, transfer the dough into it and set to bake at a temperature of 180 degrees for about half an hour.

While the cake crust is coming up, you can prepare the filling for the second layer. To do this, rub the cottage cheese through a sieve to make it fine and airy, add powdered sugar and a few tablespoons of sour cream and knead again with a spoon. If you have an immersion blender, then the process of preparing this cream will be much faster: put the indicated components in one bowl and simply grind them. The consistency of this cream will be quite thick.

By this time, the cake will be baked, remove it from the oven and cool. Put on chilled biscuit curd cream and put the cake in the fridge. At this time, prepare the third jelly layer for your dessert. Heat 370 milliliters of water and pour the gelatin from the bag into it, stirring it with the other hand until all the grains are completely dissolved. After a few minutes, the jelly will be ready, remove from heat. When it has cooled, carefully pour it over the pre-chilled cream biscuit. Since this cake will be with fruit, don't forget to cut the apple and strawberries. Dip the pieces of fruits and berries into the jelly layer, lay them out nicely and send them back to the cold for the night. In the morning you can enjoy a wonderful dessert.

Jelly cake "Mosaic"

This recipe is kind of like Broken glass', but there are some minor differences. This cake is prepared with only pieces of biscuits. And "Broken Glass" can also be with cookies, crackers, gingerbread and others flour products. The rest of the cakes are similar, take note of this recipe.

Ingredients:

For the biscuit:

  • 160 grams of flour
  • 200 grams of sugar
  • 3 eggs
  • vegetable oil - 10 milliliters

For filling:

  • jelly of different colors and flavors - 3 sachets
  • 1000 milliliters of sour cream
  • sugar - 1 cup
  • 35 grams instant gelatin

Cooking method:

Open bags of multi-colored jelly, make each one according to the recipe indicated on the package, pour into plates and put in the refrigerator so that it freezes well. In the meantime, prepare the biscuit: beat the eggs with a mixer, add sugar and continue beating. The eggs should increase significantly in size and turn white. When the granulated sugar is completely dissolved, stop the mixer and add the sifted flour with a spoon, add the baking powder.

Stir the dough gently, moving in a circle, carefully kneading the lumps. Cover the form with parchment or simply grease with oil. Put the dough into it and bake in a hot oven (180 degrees) at an average level for about 25 minutes. After the time has elapsed, remove the form with the biscuit, check its readiness with a wooden stick. When the cake has cooled, remove it from the mold and cut into beautiful even cubes.

Pour the gelatin into half a glass of warm water, stir and heat over a fire. Bring to a boil, do not forget to stir so that the gelatin does not crumple, but completely dissolves. Separately, beat sour cream with sugar, and when the gelatin mixture has cooled, enter it here. Again, pouring with one hand, stirring with the other. This should be done because sour cream has a lower temperature than warm gelatin and, as a result, the latter can solidify in pieces.

Remove the already frozen multi-colored jelly from the bowls. To do this, it is enough to lower the bottom of the dish into warm water for a few seconds, and then quickly turn it over. Jelly cut into even pieces. Cover a deep bowl with a round bottom with cling film, pour sour cream into it, throw in pieces of biscuits and colorful jelly. Place the cake in the refrigerator to solidify completely. Taking it out of the bowl, first turn it over onto a plate, and then carefully remove the film. You can try the cake, bon appetit!

Sponge cake with fruit in jelly

All your guests will be delighted when they see this wonderful cake. The jellied fruit in the top layer looks very attractive. Inside you will find a delicate airy biscuit layered with white sour cream - a real delight.

Ingredients:

For the biscuit:

  • 160 grams of flour
  • 3 eggs
  • baking powder - 5 grams
  • 200 grams of sugar
  • vanillin

For impregnation:

  • sugar - 70 grams
  • vanillin
  • sour cream or yogurt, only unsweetened - 500 milliliters

For decoration:

  • fruits, berries (bananas, strawberries) - any number
  • syrup or juice - 200 milliliters
  • instant gelatin - 20 grams

Cooking method:

The biscuit for this cake is made according to classic recipe, which all housewives are well aware of. But if you started to cook it for the first time, we will remind you. At first, only eggs are beaten, and when the mixture increases in volume and turns white, you need to add a glass of sugar. Whisk until sugar is completely dissolved. Then enter the flour, after sifting it through a fine sieve. Don't forget the vanilla.

Such a cake is baked in the oven at a temperature of 180 degrees for about 35 minutes. When the baking process is completed, take out the biscuit pan, wait for it to cool, and then cut it into two parts. For cooking sour cream mix sour cream (yogurt) with sugar and vanilla in the indicated proportions. Spread one cake with cream. Then peel the bananas, cut the flesh into rings and put in the next layer. Fruit is followed by sour cream again. Cover the cake with a second biscuit, spread it over and decorate again with fruit, you can add candied fruits.

Further in this cake there will be another layer - fruits in jelly. Start with the last one. Fruit juice(or syrup diluted with water) heat over a fire and pour one and a half tablespoons of gelatin into it, mix until it completely melts. If small lumps remain and they do not disperse, this mixture must be filtered. Let her cool down. Gradually pour the top of the dessert, first with a small layer to solidify the fruit, and put it in the refrigerator, after a while pour the rest of the portion and send the cake in the cold until completely solidified.

Remember that such a dessert must be prepared in the detachable form in which you baked the biscuit cake. Then the jellies with cream will not spread, and it will be easier to get the cake. For housewives who do not have time, the recipe can be slightly simplified. Firstly, ready-made biscuits can be bought at the store, and secondly, you can make jelly from bags. In the morning you can try the cake, enjoy your tea!

Jelly cake "Kiwi"

This dessert, unlike other multi-flavored and multi-colored ones, will be designed in the same style and dedicated to only one fruit - kiwi. The cooked jelly will also have a green color and an exotic fruit taste, respectively. If you like this style, start creating a confectionery masterpiece.

Ingredients:

For test:

  • sugar - 200 grams
  • 6 fresh eggs
  • flour - 160 grams

For jelly cream:

  • 300 milliliters of sour cream
  • sugar - 300 grams
  • 1.5 packs of kiwi jelly
  • 1 pack of gelatin
  • 2 kiwi fruits

Cooking method:

Remember: to create biscuits, use only fresh eggs, then the result of your baking will be excellent. In addition, it is advisable to always cool the eggs before beating. So, you can get started. Divide all eggs into whites and yolks. Beat egg whites on high speed with a pinch of salt. When they get stronger, you can gradually add sugar. When the sugar is completely dissolved, pour in the yolks one at a time.

At a reduced speed of the mixer, you can add the sifted flour, pour in the baking powder. Cover the form with baking paper. The oven must be preheated to a temperature of at least 180 degrees. Pour the dough into the mold and leave to bake. During the process, it is strictly forbidden to open the door and look inside the oven - in this case, protein pastries may fall off. Upon completion, check with a toothpick the readiness of the future dessert in the center of the cake. The stick should come out dry and clean - this will indicate that the biscuit is baked enough and can be removed. Divide the cooled cake into 2 halves.

In the meantime, you can prepare sour cream: for this, simply beat sour cream and sugar in the proportions indicated in the recipe. Then add pre-dissolved gelatin to this cream and mix well. Now you can start collecting the cake, this will happen in several stages. So, put the biscuit cake in a detachable form at the very bottom, spread the sour cream evenly on top of it and put it in the refrigerator to harden.

Peel the kiwi fruit and cut into rings. After a while, when the sour cream grabs, put the fruit on it. They must be filled with half of the kiwi flavored jelly made (the one that was bought in a bag). The recipe for its correct preparation is indicated on the package. Next, the cake needs to be put back in the cold. This layer will take longer to dry, be patient. When the jelly is strong enough, lay out the biscuit again and repeat the procedure again. Remember, each layer must harden separately. The upper "floor" - from kiwi in jelly. At the end of cooking, leave the cake overnight in the refrigerator, it needs at least 6 hours to solidify.

We have presented for your consideration several recipes for desserts based on biscuit with jelly. Cakes are all different, both in preparation and assembly. You can add a variety of fillings and creams, various kinds of fruits and berries to them - it all depends on your taste preferences and, of course, your imagination! You can make them from pieces of rolls, add jelly cubes inside, pour or make a top layer with fruit - in any case, the cake will be your new culinary feat. Undoubtedly, it will take you a lot of time in the kitchen, because the technology requires it. But in the end you get a light, non-greasy healthy dessert for the whole family.

There are plenty of reasons to cook. a delicious cake. Only in the summer, in the heat, you don’t want to stand at the stove at all. In this case, no-bake cakes may be appropriate. Recipes (photos of such desserts are presented below) are sure to be found in any culinary notebook. But a special place among them is occupied by jelly cakes with fruit. And it's all about their lightness and freshness. This is what you need on a hot summer day.

Cake "Broken glass"

This easy-to-make no-bake recipe could well lay claim to being a culinary masterpiece. And all thanks to its stunning appearance, reminiscent of either marble or glass. To prepare it you will need:

6 bags of different colored jelly (the more contrast the colors are, the more beautiful the cake will be);

Ready biscuit (it can be baked in advance or replaced with soft cookies);

1 liter sour cream (if you want more) light cake, you can take natural or fruit yogurt instead);

2 cups sugar (for fruit yogurt, you can take only one and a half);

50 grams of gelatin (soak in advance in a small amount of water, let it swell and dissolve in a water bath).

How to cook jelly cake "Broken glass"?

Prepare the finished jelly from the bags as directed on the package. It is very important that it freezes well. Therefore, if the prescription suggests 200 ml of water, it is better to take 150-180 ml. Dilute in different molds and put in the refrigerator until completely solidified. Meanwhile, cut the biscuit into small cubes. After the jelly has frozen, cut it into cubes too.

Now you can make sour cream. To do this, beat sour cream or yogurt with sugar into a fluffy mass. At the very end, add dissolved gelatin and beat again. It is very important that it is well dispersed, and there are no lumps. Now you can start assembling the cake. Best fit Silicone molds. If metal is used, it must be lined with cling film.

Pour a little sour cream on the bottom, then lay out part of the biscuit and colored jelly. Then again there are layers of cream, biscuit and jelly. Repeat this until all products are finished. Put in the refrigerator until completely solidified. After that, carefully turn over and put on a plate. Garnish with fruits and berries if desired. Although the cake "Broken Glass" looks stunning anyway.

Jelly cake with kiwi

When they talk about making jelly, they recommend using everything except kiwi. The fact is that they break down gelatin. And no jelly just won't work. But in this cake, kiwi is the main ingredient, and this does not bother him at all. You just need to know one little secret, which will allow you to prepare such a dessert.

What will be required?

You don't need a lot of ingredients to make a cake. For the base cake, you need to take 400 grams of shortbread "To coffee", etc.) and 150 grams of butter. For the main layer with kiwi: 4 fruits, 2 bags of ready-made jelly with kiwi flavor and 25 grams of gelatin. For the second jelly: 750 grams of sour cream, 500 ml of milk, 35 grams of gelatin, 200 grams of sugar and vanillin to taste.

Also for decoration, you can take another kiwi, chocolate and coconut flakes. All this will make the fruit-jelly cake even more interesting. Although, first of all, guests will be surprised and delighted by its stunning cut. It is worth noting that in this recipe you can always replace kiwi with any fruits and berries according to the season.

Cooking process

Prepare a detachable form with a diameter of 28 cm and cover it with cling film so that the edges hang down. This will make it easy to get the cake out of it. Melt butter and mix with crushed biscuits. You should get a crumbly, but rather wet mass. Pour into the bottom of the mold and smooth out. Place in refrigerator while other layers are being prepared.

Now it's time to start the main component of kiwi. In order for the fruits not to split the jelly, they must pass heat treatment. To do this, kiwi must be peeled, cut into thin circles and put in a saucepan. Add to them 100-150 ml of water, a little sugar to taste and a pinch citric acid. Boil over low heat until the kiwi changes color. Take a container smaller than the main form, and dilute the finished jelly in it according to the instructions. Add kiwi to it sugar syrup and already swollen and dissolved gelatin. Mix well and refrigerate for 4 hours. If possible, then it can be for a longer time. Put on a sand base in the center.

And the last thing you need to do to make such a jelly fruit cake is the milk layer. Pour gelatin into any container and pour almost boiling milk. Mix well so that there are no lumps, and cool at room temperature. Separately, beat sour cream with sugar until you get a dense and fluffy mass. At the end, add vanilla or to taste. The cream should turn out cloyingly sweet, as it will still be diluted with milk. In a thin stream, without stopping beating, pour the milk with gelatin into the sour cream mass. Beat everything well again and pour the resulting mixture around the kiwi jelly. Put in the refrigerator until completely solidified.

After that, carefully remove the sides and film and transfer to a cutting plate. Be sure to decorate to your liking. Perhaps the most important thing about this dessert is that by making a different central jelly, you can serve different fruit cakes each time. In any case, the cut photo will impress your friends.

Diet soufflé cake with fruit

Perhaps another amazing feature that only fruit jelly cake can have is diet. So, the calorie content of this dessert is only 800 kcal for the whole cake or 100 kcal per serving. Quite a bit, isn't it? Especially when you consider that it turns out a full-fledged and tasty cake without baking.

Required Products

We will need:

Half a kilo fat-free cottage cheese(any one will do, but not grains);

400-500 ml of any compote along with fruits (these can be peaches, pears, strawberries and blueberries);

4 grams of stevia (this is a natural sweetener, you can use honey or instead;

100-150 grams fresh berries or fruits (take those that suit canned taste);

9 sheets of gelatin;

9 grams (1 sachet) gelatin powder.

How to cook?

Line an 18 cm springform pan with cling film. Instead, you can take any container with a volume of 1.5-2 liters, and then you can make a jelly cake with fruits by changing the order of the layers. Remove fruits from compote, add stevia and 2 tablespoons of compote to them. Grind in a blender. Soak separately in water for 10 minutes. Squeeze well and dissolve over low heat in 50 ml of liquid. Add still hot to the fruit mass and beat until it increases in volume and brightens. Then add curd paste and mix well. Pour into a mold and wait until it cools down. It usually takes about 2-3 hours.

Just like other fruit jelly cakes (photo above), it is multi-layered. For the second layer, wash fruits and berries well, sort and put on top of the curd soufflé. It is advisable to do this carefully and as beautifully as possible, because they will be perfectly visible in a transparent mass. From the remaining compote and powdered gelatin, prepare jelly according to the instructions on the package. You can also use semi-finished products. Pour the fruit and put it back in the refrigerator, until completely solidified.

Of course, it takes time to make no-bake jelly cakes. The recipes (photos of desserts are always amazing) will require some skill, but you don't need to turn on the oven on a hot day. Yes, and eating them in the heat is much more pleasant.

Fruit jelly cake good way to feast on during the hot season, because treats, as a rule, are prepared without baking. Some recipes can be adapted for vegetarian or any other diet menu, eliminating the milk base and replacing sugar with another sweetener.

How to make fruit jelly cake?

Every culinary specialist will be able to prepare a fruit jelly cake without baking if he applies good recipe and will not forget about some basic rules for making such desserts.

  1. To prepare a fruit jelly cake at home, you will need suitable utensils: a detachable baking dish or a deep bowl, it must be covered with cling film, so the cake can be easily removed from the container.
  2. As a base cake, crushed biscuits mixed with butter, shortbread cake, which you can bake yourself in advance or biscuit, are used, they are also prepared with their own hands or a purchased biscuit is used.
  3. Jelly mass is prepared on the basis of sour cream, whipped cream, yogurt.
  4. A simple cake with jelly and fruit does not involve the use of dairy products. Pieces of fruit are poured with a jelly mass, decorating the delicacy in layers. Each layer should set in the refrigerator for at least one hour.
  5. Any fruit jelly cake should be refrigerated for 4-8 hours.

Jelly cake with fruits and sour cream


Cake with jelly and fruits, prepared according to the basic recipe, is very easy to assemble. It is important to use fat sour cream, which can be whipped, gelatin is also suitable for instant granular. Fruits use any that are at hand: citrus fruits, pineapple, strawberries or bananas and other soft fruits.

Ingredients:

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

Cooking

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

A biscuit cake with jelly and fruits can be prepared in two ways: the first is to use the cake as a base on which the jelly will be located, the second is to break the biscuit and introduce it into the gelatinous mass. This recipe uses kiwi, it must 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 st. for syrup;
  • vanillin;
  • lemon curd - 2 tbsp. l.;
  • banana - 2 pcs.;
  • kiwi - 4 pcs.;
  • jelly with kiwi flavor - 40 g.

Cooking

  1. Boil water with sugar, put kiwi mugs. Darken for 5 minutes, remove the fruits from the syrup, cool.
  2. Pour gelatin with water, warm up after 30 minutes.
  3. Dissolve Kiwi jelly in 100 ml of warm water.
  4. Cut the biscuit into 2 cakes, put one in a detachable form.
  5. Soak the cake with lemon curd.
  6. Whisk sour cream with sugar and vanilla.
  7. Introduce gelatin in a thin stream, stirring the mass.
  8. Pour the sour cream base over the biscuit, cool for 30 minutes.
  9. Put the mugs of bananas and kiwi, pour over the jelly.
  10. Refrigerate the cake for 4-6 hours.

With fruit, cheesecake lovers will appreciate it. To cottage cheese, for smoothness and dense consistency, add cream cheese: philadelphia, mascarpone. Fruits in this embodiment act as a decor 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.

Cooking

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

Sand cake with jelly and fruits


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

Ingredients:

  • savoiardi - 25-30 pieces;
  • sand 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.

Cooking

  1. Soak gelatin in ½ tbsp. water, after half an hour, warm until dissolved.
  2. Jelly pour 200 ml of hot water.
  3. Beat sour cream with sugar, stir gelatin in a thin stream.
  4. Add 2/3 prepared and chopped apricots, mix.
  5. Put the cake in a detachable form, spread the savoiardi around the circumference, pour 2/3 of the sour cream, cool for 40 minutes.
  6. In the cooled jelly, pour the syrup and mashed apricot pulp. Mix.
  7. Spread the jelly over the cake and chill for 1 hour.
  8. Decorate with cream and slices, refrigerate for another 3 hours.

To prepare a delicious jelly and fruits, you need to choose fruits and a milk base that suit your taste, which means that with cherry yogurt and, for example, an orange, a not very tasty dessert will come out. As a base, crumbled cookies are used, as for cheesecake or finished cake: biscuit or sand.

Ingredients:

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

Cooking

  1. Soak gelatin, after 30 minutes, warm until the granules dissolve.
  2. Beat yogurt with sugar, introduce gelatin gradually, add 2/3 of the prepared berries.
  3. Grind cookies, combine with butter, put in a mold, tamp.
  4. Pour the yogurt mass over the cake, cool for 30 minutes, garnish with the remaining berries, refrigerate for 4 hours.

Jelly cake with fruits and biscuits


This recipe for jelly cake with fruits and cookies is sold in no time. From fruits you will need dried apricots(in summer you can use fresh apricots), banana, strawberry and tangerine. For the base, you can use 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.

Cooking

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

Such a cake can be made without baking, using a purchased cake. To make the dessert look spectacular in a section, a detachable form is taken with a larger diameter than the cake. To use these ingredients, you will need a container of 30 cm, the cake is baked in a 22 cm mold. Jelly filling for a fruit cake is prepared from ready-made orange jelly.

Ingredients:

  • biscuit - 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.

Cooking

  1. Soak the gelatine in cold water until it swells and boil until the granules open.
  2. Pour hot water over jelly, mix, set aside.
  3. Whip cream with powder, add gelatin in a thin stream.
  4. Biscuit cut into 2 cakes, put one in a mold, soak with jam.
  5. Spread 2/3 of the cream, refrigerate for 30 minutes.
  6. Lay out the second cake, soak with jam and distribute another 2/3 of the cream, cool for 30 minutes.
  7. Peel oranges, wash and dry. Cut, put on top of the cake, pour jelly.
  8. Refrigerate for 2 hours, remove from the mold, decorate with cream, put in the cold for another 3 hours.

Cake "Exotica" with jelly and fruits


Unusual with fruits was called "Exotica", thanks to original design. You can use available oranges, bananas, berries or use mangoes, peaches. In this case, it is better not to use ready-made flavored jelly, but to make it yourself from gelatin and orange juice.

Fruit jelly cake - a real work of art, jelly cream for which you can make with sour cream and cottage cheese or just transparent. Thanks to the fruit filling, you can create a confectionery masterpiece of indescribable beauty and with a unique taste. This cake is all-season: it is perfectly tucked into summer period when in the heat you don’t really want to load your stomach with desserts with an abundance of fatty butter cream, and in winter it will please the body with a powerful vitamin cocktail, which is so lacking at this time. Almost anything can serve as a form for such a dessert - from a figured baking dish to an ordinary rounded bowl or pan.

Important! I give advice in advance, depending on what you will make the cake in. A saucepan or bowl can be covered with ordinary cling film, thanks to which finished cake it can be easily removed from the mold without falling apart, or it is enough to dip such dishes in hot water for 5 seconds, which will also slightly melt the jelly that is in contact with the mold and allow the cake to easily slip out. If you use a detachable baking dish, then in this case it is advisable to use a hair dryer, with which the form is heated over the entire diameter and then the clamp is gently unclenched. Carefully remove the mold, if necessary helping to separate the jelly filling from it with a knife.

How to choose the right ingredients

For fruit filling, choose fruits and berries of your choice or according to the season. If you want to make a cake with white jelly, for this case, use sour cream, cream or cottage cheese. Jelly can be used with any flavor you wish.

Easy fruit jelly cake recipe

Kitchen appliances: a form for a future cake, a cutting board, a knife, a saucepan or a saucepan, a spoon, a wide bowl, a large dish.

Ingredients

Step by step cooking

video recipe

You can watch the preparation of such a dessert in the short video below. In the same way, you can cook biscuit-jelly cake with fruit : for this, you only need to prepare biscuit dough (how to make it, you will see in the recipe below) and bake the biscuit, meanwhile decorating the fruit top of the cake, and when the biscuit is baked, let it cool, then pour the fruit jelly, cover everything with cake, so that it falls into the mold, and again pour all the remaining jelly.

Recipe for sour cream jelly cake with fruit and biscuit

Time for preparing: 6-7 hours.
Servings: 8-12.
Kitchen appliances: oven, mixer; baking dish, form for the future cake (bowl, pan, etc.), 2 deep dishes, cling film, cutting board, knife, saucepan or stewpan, 3 spoons, large dish.

Ingredients

Step by step cooking


video recipe

In the same way you can do cottage cheese jelly cake with fruit , after rubbing the cottage cheese through a sieve or chopping in a blender. In the recipe above and in the video below, the biscuit is diced and filled with jelly, but you can also use a whole biscuit crust or half of it, which fits freely in a mold with fruit.

Some pastry chefs advise using starch in the biscuit dough (1 tablespoon for today's recipe). According to them, he will make the cake more magnificent.

How to decorate such a cake

In fact, such cakes already have their decoration in the form of fruit and berry filling. Additionally, they can be decorated with mint or lemon balm leaves.

How to serve this cake

It is better to serve this kind of cakes to the table whole, so that your dessert appears in all its glory, and then cut into portions with a sharp knife and distribute to plates.

Possible other cooking and filling options

As a filling for jelly cakes, frozen fruits and even jam are also actively used in winter. The role of the base for fruit jelly instead of a biscuit can be perfectly handled by crumbled biscuits filled with melted butter. The resulting mass should be leveled in the shape of the future cake and cool in the refrigerator before putting the jelly on it.

Conclusion

Pay attention to the "Broken glass" cake - another very beautiful option fruit dessert. Well, the recipe for the unsurpassed “Three Chocolates” cake is dedicated to fans of everything chocolate!

Do not forget to tell everyone in the comments how you made the fruit jelly cake, and also how you and your loved ones appreciated it!