Not everyone knows that sweet cakes are low-calorie, light and healthy. A no-bake cake with jelly and other additional ingredients is one of these desserts. It may include various fruits, cottage cheese and more. The dessert can have a different number of jelly layers, and there is also often a sand layer. To prepare it, they take shortbread, gingerbread, waffles and even corn sticks.

Low calorie dessert with yogurt

For those who are afraid of gaining extra pounds, there is a recipe for jelly cake with low-fat yogurt. It is suitable for a festive table or just for gatherings with friends over tea.

To prepare it, you will need 500 ml of low-fat yogurt, 100 ml of condensed milk, 80 g of gelatin and three packs of jelly. The last ingredient can be taken in different types, so the cake will have an attractive appearance and original taste.

Step-by-step preparation looks like this:

• 10 g of gelatin is diluted according to the instructions;
• the resulting mixture is stirred, then filtered through a sieve;
• add a little butter to the dessert mold, then pour in the jelly mass;
• the workpiece is infused in the refrigerator for an hour;
• the remaining gelatin is dissolved in water;
• condensed milk is mixed with yogurt, ¼ of the gelatin is added to a quarter of the mass and everything is mixed well;
• the mass is poured into a mold and placed in the refrigerator;
• The layers of the cake are repeated as the previous ones harden.

In this form, the cake can be served to the table. It is easier to remove from the mold if you immerse it in hot water for a few minutes.

Fruit based recipes

There are many options on how to make jelly fruit cake. Even those who don’t like classic high-calorie cakes will appreciate this dessert. Regardless of the recipe you choose, it will turn out light and tender.

For example, to make a fruit cake with cottage cheese, you need to prepare 700 g of cottage cheese, a glass of sour cream and sugar, 400 ml of milk and a little gelatin, a pinch of vanilla sugar, a package of dry jelly, a couple of oranges and kiwi, as well as canned pineapples and peaches.

The recipe looks like this:

No-bake fruit jelly cake can be prepared a little differently. The finished dish will be tasty and low in calories. The required ingredients are:

• low-fat cottage cheese - 500 g;
• fruit compote with pieces of fruit - 500 ml;
• fresh fruits or berries - 150 g;
• gelatin packet;
• stevia.

The cake pan should be lined with cling film. You need to remove the fruit from the compote, mix it with stevia and 2 tablespoons of compote, and grind the resulting mass in a blender.

Leaf gelatin is soaked separately in water for 10 minutes. It is squeezed out and dissolved in 50 ml of water over low heat. When hot, the gelatin is combined with the fruit mass and whipped until the volume increases.

Cottage cheese is added to the mixture and everything is mixed. The resulting mixture is poured into a mold and cooled for several hours.

The second layer of the cake is prepared from washed berries and fruits, which are sorted and placed on top of the curd soufflé. Jelly is prepared using compote and gelatin, the fruit is poured in and placed in the refrigerator until it hardens.

Options with added cookies

Jelly cake with cookies without baking has many variations and is also made with fruit. In the first recipe, the cake is difficult to prepare, but the result will be amazing.

To make the cake crust, you will need 400 g of shortbread cookies, 150 g of butter and 4 tablespoons of cocoa powder. For the sour cream layer you will need one orange, a glass of sugar and two glasses of sour cream and gelatin. For a layer of orange jelly - a couple of citrus fruits and a packet of jelly powder.

The algorithm for making a cake according to this recipe is as follows:

After complete hardening, the cake is removed from the mold and placed on a plate.

If desired, you can decorate it at your discretion. Mastic crumbs, orange slices or nuts are excellent in this regard.

Cake "Broken Glass"

The most famous no-bake jelly fruit cake is Broken Glass. It is prepared very simply based on fruits and cookies. You can take any fruit at your discretion; you will also need 150 g of granulated sugar and cookies, 600 ml of sour cream, a couple of packages of jelly, gelatin and vanilla.

The step-by-step recipe for making dessert is as follows:

The dessert is served on a plate, into which it is turned over after cooling.

Jelly cakes are very easy to prepare: they do not need to be baked, they are not very difficult to prepare, and the ingredients are accessible to everyone. Among other things, such desserts will appeal even to those who are used to counting calories, because fruits, jelly, cottage cheese and other products themselves are very light.

Attention, TODAY only!

There are many reasons to make a delicious cake. Only in the summer, when it’s hot, you don’t want to stand at the stove. This is where no-bake cakes may be appropriate. Recipes (photos of such desserts are presented below) will definitely be found in any culinary notebook. But a special place among them is occupied by jelly cakes with added fruit. And the whole point is their lightness and freshness. This is what you need on a hot summer day.

Cake "Broken Glass"

This easy-to-prepare, no-bake dish can easily claim to be a culinary masterpiece. And all thanks to its stunning appearance, reminiscent of either marble or glass. To prepare it you will need:

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

9 sheets of gelatin;

9 grams (1 sachet) gelatin powder.

How to cook?

Line a springform pan with a diameter of 18 cm 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 fruit, changing the order of layers. Remove the fruit from the compote, add stevia and 2 tablespoons of compote. Grind in a blender. Separately, soak in water for 10 minutes. Squeeze well and dissolve over low heat in 50 ml of liquid. Add while still hot to the fruit mixture and beat until it increases in volume and brightens. Then add and mix well. Place in the mold and wait until it cools down. Usually it takes about 2-3 hours.

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

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. And eating them in the heat is much more pleasant.

3 years ago

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It's no secret - we all love sweets, especially. But at the same time, many of us think about... Of course, you shouldn’t eat cakes every day, but sometimes you really want to treat yourself to something delicious. And there is an alternative to high-calorie flour baked goods - jelly desserts, for example, or. Or you can make a cake with fruit and pieces of biscuit - a light, delicate, refreshing dessert. Let's cook today jelly cake with sour cream. I assure you, this extraordinary delicacy will surprise, delight and delight everyone who tries it!

What is necessary:

for sponge cake

• 3 eggs
• half a glass of sugar
• 1 cup flour
• 1 tsp baking soda without vinegar

for sour cream and jelly cream

• 4 tbsp gelatin
• 2 glasses of water
• 800 g low-fat sour cream 10%
• 1 cup of sugar

For filling

• 2-3 oranges (depending on size)
• 3-4 tangerines
• 2 bananas
• 1 can canned pineapple (pieces)

Jelly cake with fruits and sour cream

Cold cake recipe with photo

First you need to pour the gelatin with cold water, it is better to take boiled or purified water, and leave the gelatin to swell. This will take about 30 minutes.

Since we have a jelly cake with sponge cake, first of all we will bake sponge cake crust. The recipe for sponge cake crust is very simple. Mix eggs with sugar, add soda without vinegar and sifted flour.

Mix all the ingredients for the crust

The dough is ready.

The dough is ready

Pour the dough into the mold. Bake at 180 degrees for 15 minutes. Remove the cake from the mold and leave to cool.

Bake at 180 degrees for 15 minutes

When the cake has cooled completely, cut it into small squares, approximately 1.5 x 1.5 cm. This is for those who want large pieces of sponge cake.

Cut the cooled cake into squares

Typically, the sponge cake ends up high in the middle. Therefore, I advise you to cut the cake into strips, and then cut in half in the widest places so that the pieces are small.

You can make smaller biscuit cubes

While the sponge cake layer is cooling, you need to prepare the fruit.

Peel oranges and tangerines. We separate the tangerines into slices and, if necessary, carefully remove the seeds. Cut the oranges into circles, or, if the oranges are large, into semicircles.
Finely chop the banana into slices. If you have canned pineapples in circles, then cut them into pieces. Pineapples should be drained in a colander to remove excess liquid.

Preparing fruit for filling

Now preparing the base for jelly cake with fruit- sour cream with gelatin.

Pour sugar into sour cream, mix and leave until completely dissolved. Then beat well.

Preparing sour cream

Place the swollen gelatin on the fire and heat with constant stirring until completely dissolved.

Don't boil!

It is better to pour the hot gelatin into another bowl and leave until it cools completely.

Pour the hot gelatin into another bowl

Pour the cooled gelatin into the sour cream with constant stirring. The base for the cake is ready.

Mix sour cream with cooled gelatin

Now let's start creating this beautiful jelly cake with sponge cake and fruits.

We take a mold with detachable sides, this will make it easier to remove the finished cake from the mold. If you don’t have such a mold, take any mold with high sides and, before laying out the finished cake, lower the mold into warm water for a few seconds, and then turn the mold over onto a plate.

Advice! First, check your springform pan for leaks by pouring tap water into it and holding the pan over the sink. If the mold is leaking - the sides are not pressed tightly to the bottom, then line the mold with cling film and then feel free to start cooking.

Line a mold with split sides with cling film

Place fruits - oranges and tangerines - beautifully on the bottom of the mold - this will be the top of the cake.

Place oranges and tangerines on the bottom of the pan

You can place orange slices along the sides of the mold; the finished cake will be brighter.

Spread some of the biscuit evenly on top.

Spread some of the biscuit evenly

Place fruit on biscuit cubes. Gently press down on the fruit with your hand to compact the layers.

Place fruit on top

Fill with cream.

Fill with cream

The fruit should be almost completely covered with sour cream and jelly cream.

Then distribute the biscuit and fruit again, fill with the remaining cream to the edge of the mold.

Place the fruit to the edge of the mold and fill with the remaining cream

Cover the cake with cling film. Press down lightly with your hands to even out the surface and moisten the cake. We cover the top of the film with a plate of slightly larger diameter so that the surface remains flat when it hardens and, preferably, place the mold on a plate to avoid cream smudges. Now put it in the refrigerator overnight.

Cover with film, press down lightly and place in the refrigerator overnight

This is such a wonderful jelly cake with fruit and sour cream!

Fruit jelly cake is not too sweet, refreshing and tender. Everyone will be delighted!

BON APPETIT!

Dessert for today 🙂 — how to decorate a fruit plate (melon, orange, grapes, kiwi, pomegranate)

2016, . All rights reserved.

The history of the jelly cake is very vague, and it is impossible to say with certainty who exactly and in what country invented this culinary masterpiece. Some official sources indicate that a certain American engineer invented jelly, and subsequently introduced additional fruit flavors, and it was in the USA that this baked goods began to be produced.

Others say that this is an entirely French dish. There is also a version that the first jelly cakes appeared in Italy.

You can argue and find out endlessly, but this hardly makes any practical sense: nowadays, each country has its own original recipes for preparing this dish.

Step-by-step recipe for jelly cake with fruits

Regular cakes have become less and less popular. They were replaced by beautiful two-tiered jelly masterpieces with fruits and a lot of all sorts of bells and whistles.

Take half a glass of cold water, pour gelatin into it and stir vigorously until completely dissolved. Leave for 25 minutes.

In a large plastic bowl, combine sugar, eggs and margarine. You should get a lush air mass.

Gradually we begin to add crushed flour with vanilla and baking powder, and then knead the dough from under the bottom with a silicone spatula. You can do this with a whisk or a tablespoon, but then you risk losing the volume of the future cake.

We cover the mold with parchment paper, after greasing the bottom with vegetable oil. This way it won't stick and you can easily separate it from the crust after baking. We activate the oven by setting the temperature to 190 °C.

Pour the doughy mass into the mold and bake for 40 minutes. Pour the swollen gelatin into a small metal bowl (preferably stainless steel) and place it on the burner, bring to a boil over low heat and simmer for 8 minutes, stirring constantly.

Remove, let cool and place in the refrigerator for about an hour. We wash and chop into large slices any fruit you have in the refrigerator. These can be bananas, peaches, kiwis, tangerines, oranges.

Remove the cake, let it cool and cut into two parts. Pour the remaining water into an enamel bowl, add 3 tablespoons of sugar, squeeze out a whole lemon (if you cut it in half and pierce it with a fork in several places, the juice will ooze out unhindered).

Mix everything, put it on the burner and wait for the sugar to completely dissolve. Remove from heat and let cool. Take the first half of the cake and pour lemon syrup over it. Three to four tablespoons will be enough.

We lay out the fruits in a chaotic order, squeeze the cream out of the container on top, press it with another cake layer, soak it again and now beautifully (as a decoration) lay out the fruits. Pour jelly generously over the entire cake; the consistency should be like jelly.

And let it harden in the refrigerator overnight.

Cold jelly dessert with fruits and sour cream

Summer time is the time when you need to eat more fruits and berries to saturate your body with minerals and vitamins. A light dessert in the form of a jelly cake with them and sour cream will expand your menu and delight your loved ones.

Components:

• Raspberries – 300 g;
• Blackberries – 200 g;
• Mulberry – 100 g;
• Gooseberries – 50 g;
• Low-fat sour cream – 700 ml;
• Purified water – 700 ml;
• Sugar – 300 g;
• Jelly – 5 bags;
• Gelatin – 1 sachet.

We put water in a stainless steel pan, put it on the burner and bring to a boil, add the jelly and stir quickly. If you add food coloring, the dish will look more colorful and interesting. Once the jelly has boiled, pour it into molds.

Boil instant gelatin in boiling water. In a separate container, beat cold sour cream and sugar and, without stopping, pour in the gelatin mass.

Wash and dry the berries. On a beautiful dish, cut the jelly in a chaotic order, put berries on top, fill everything with sour cream and send it to the cold.

Ideally, the jelly cake will sit overnight.

Light jelly cake with fruit and sponge cake

Jelly cake with fruit is a delicate, light dish. If you add a biscuit to it, you will get not just an everyday dessert, but a festive one - for an anniversary or wedding. Thanks to the airy structure of the sponge cake and the creamy fruit cream, the cake will melt in your mouth.

Components:

• Flour – 550 g;
• Eggs – 6 pcs.;
• Sugar – 350 g;
• Vanillin – 1 package;
• Gelatin – 2 sachets;
• Water – 2 glasses;
• Low-fat yogurt – 250 ml;
• Jelly – 3 packs;
• Vanillin – 1 sachet;
• Corn starch – 2 tbsp. l.;
• Turmeric – 1 tsp;
• Strawberries – 500 g;
• Tangerines – 300 g;
• Butter – 50 g;
• Cream 33% – 300 ml.

We dilute the gelatin in a glass of cold water and leave it to swell for one hour. Drive fresh chilled eggs into a clean glass bowl and beat with a mixer at low speed. Gradually begin to add sugar and vanillin, continuing to beat.

When stable eggnog appears, add chopped flour and starch in small portions. It will add airiness to the biscuit. At the end, add a spoonful of turmeric and carefully knead the whole mass. Such a small dose of spice will not be felt in baked goods, but will give the cakes a beautiful yellow color.

Grease the baking dish well with oil and pour out half of the dough. Place in an oven preheated to 185°C for 25 minutes. We check the readiness of the cake by pressing on the surface with a wooden spatula: if it returns to its original shape, the dough is baked and can be removed. If a dent appears, bake again. There is no need to pierce it with a toothpick; the sponge cake may fall and lose its volume.

Boil water in an iron bowl, pour in gelatin and, stirring constantly, bring to a homogeneous state. Remove from heat and let cool to ambient temperature. Gradually increasing the speed, whip the cream.

Make sure that the dishes for this are perfectly clean. A few drops of water or other moisture at the bottom will cause the cream to not rise. Add sugar, homemade yogurt and gelatin mass.

Mix everything thoroughly. Dilute the jelly according to the instructions, pour into containers and leave to harden.

Wash, peel and cut strawberries and tangerines. Cut the biscuit into two parts with a thread. Place one cake layer on the bottom of the springform pan, distribute the fruit in random order on top, pour in the creamy soufflé, and let stand for 30 minutes.

After a while, add another cake layer, again fruit and soufflé. Pour the prepared jelly on top and leave to harden in a cool place for 6 hours.

Curd jelly cake without baking: easy and simple

If you love sweets, but limit yourself for fear of ruining your figure with a few extra calories, curd cake with a refreshing taste and a small percentage of fat is an excellent dessert option.

Components:

• Low-fat sour cream – 350 ml;
• Shortbread cookies – 400 g;
• Low-fat cottage cheese – 300 g;
• Sugar – 100 g;
• Jelly with Kiwi flavor - 2 bags;
• Gelatin – 1 sachet;
• Butter – 100 g;
• Lime – 1 pc.;
• Mint or lemon balm - 2 sprigs.

Pour gelatin into a small plate, fill with cold boiled water, add squeezed lime juice. Let it swell for an hour. We dilute the jelly according to the manufacturer's instructions.

Grind the cookies into crumbs, add soft butter, place on a large plate and level - this will be the basis for our cake. We put it in the refrigerator.

Combine cottage cheese with sour cream and sugar, beat into an airy, fluffy mass. Heat the gelatin, stirring constantly. After it has cooled, pour it into the curd cream.

We transfer it to a sand base, put it in the refrigerator for one hour, and as soon as the cake has cooled, spread the frozen jelly on top. The jelly should be made with the Kiwi flavor. In combination with fermented milk products, the cake will not be cloying, but with a hint of sourness.

You can decorate it with a sprig of fresh mint or lemon balm.

1. Jelly cake is usually prepared from fresh fruits in the summer, but if you want to make it in the winter, you can use frozen fruits or even replace them with jam or marmalade;
2. If your jelly does not harden well and does not hold volume, before laying out the layers, put foil or a plastic hard bag into the mold, thus creating high sides. This way the whole cake will hold together, and after refrigeration you don’t have to worry about the tiers falling;
3. If you don’t have lime on hand, you can replace it with lemon or, as a last resort, grapefruit;
4. To prepare a jelly cake, you can use not only store-bought jelly, but homemade jelly from compotes or juices. The process is short and very simple, but you will know that your dessert does not contain synthetic flavors or dyes;
5. If you dilute the gelatin in the evening, you can start preparing it in the morning.

Thank you for your attention and happy cooking!

Editorial today "So simple!" I have prepared a truly special recipe for all those with a sweet tooth. A very bright and colorful cake, and most importantly - incredibly delicious! It will appeal to everyone who is crazy about the wonderful combinations of jelly and fruit.

“Confetti” can be called one of the most joyful and cheerful cakes. Looking at it, you feel an improvement in your mood and the appearance of an appetite. And it's just perfect recipe for the summer season. Light, unobtrusive, almost imperceptible!

I recently tried it, and now it’s one of my family’s favorite recipes. It doesn’t stay in the house for long; in just 5 minutes the cake disappears from the table!

Cake with jelly and fruits

Dough ingredients

• 2 eggs
• 2 tbsp. l. Sahara
• 8 g vanilla sugar
• 2 tbsp. l. flour
• 15 g baking powder

Cream ingredients

• 125 ml water
• 1/2 lemon
• 2 tbsp. l. Sahara

Ingredients for jelly

• 800 ml water
• 95 g cherry jelly
• 95 g gooseberry jelly
• 2 tsp. gelatin
• 2 tbsp. l. water
• 200 ml cream 30% fat
• 2 tbsp. l. powdered sugar
• 300 g grated cottage cheese

Ingredients for decoration

• 1 kiwi
• 5 mint leaves

Preparing the dough

1. Prepare a tin with a diameter of 24 cm and line it with parchment paper.
2. Separate the egg yolks from the whites. Then beat the whites to stiff peaks. Add 2 tablespoons of regular white sugar and a bag of vanilla.
3. When mixing with a mixer at minimum speed, do not forget to add the yolks to the mixture.
4. Add sifted flour with baking powder. Then carefully place the dough into the springform pan.
5. Preheat the oven to 180 degrees. Bake the dough for 40 minutes in a preheated oven.
6. Cool the finished biscuit.

Cooking cheesecake

1. Beat the cream with a mixer until stiff peaks form. At the end of churning, add powdered sugar.
2. Dissolve gelatin in a water bath. Then refrigerate it. Add two tablespoons of whipped cream and mix everything thoroughly.
3. Add the grated cottage cheese and the rest of the gelatin. Stir the resulting mixture and add the diced jelly to it.
4. Carefully place the finished mixture of the resulting cheesecake onto the soaked sponge cake (in a springform pan). Spread everything evenly with a spoon.
5. Refrigerate the resulting treat for 30 minutes or until set.
6. Decorate the cake with kiwi slices and mint leaves. Instead of kiwi, you can use strawberries.

You can't name the process of preparing this sponge cake with jelly simple, but its stunning appearance, and most importantly, its taste, is clearly worth it!