What could be better than a freshly baked homemade cake with bright, delicious fruits? Only a jelly cake with fruits, with multi-colored shining jelly filling and a biscuit melting on the tongue!

If you decide to make a fruit cake, you should make sure that the fruits and berries on it look more juicy and appetizing. To do this, you can cover the cake with a jelly filling. The jelly will give the fruits, laid on the surface of the cake, shine and protect from airing and browning. Fruit cake jelly can be made on the basis of juice, which will give the cake not only a beautiful appearance, but also an additional taste.

You can use regular dry gelatin to make jelly cake fillings, or you can buy ready-made jelly mixes in the store. Now they are produced in large quantities and with a wide variety of flavors.

7 secrets of a successful fruit jelly cake

1 ... To prevent the jelly from absorbing into the surface of the cake, grease the finished biscuit with a thin layer of jam or jam. Then spread the dried berries or pieces of fruit on the surface and pour a thin layer of jelly.

2 ... To prevent the jelly from flowing down the sides of the cake, the cake must be placed in a split mold before pouring, the sides of which are higher than the level of the cake.

3 ... You can use baking paper instead of a split baking dish - wrap the sides of the cake tightly with parchment paper.

4 ... To make the jelly harden on the surface of the fruit cake faster, refrigerate the cake before pouring.

5 ... Pour gelatin over the cake starting from the middle to the edges.

6 ... The gelatin for pouring should be cooled, slightly viscous. Then it will harden faster and will not be absorbed into the surface of the cake.

7 ... If the fruit cake is decorated with a thin layer of jelly, the color of the jelly filling should match the color of the fruit and berries. Red jelly for red berries and fruits (raspberries, red currants, strawberries), and yellow jelly for yellow ones (apricots, peaches, oranges). If you are using multi-colored fruits, then prepare clear jelly without juice.

Get the Recipe: Fruit Cake Jelly

To make jelly for pouring a fruit cake, you will need: dry gelatin, water, berry or fruit syrup, sugar.

• Gelatin - 20 g (1 tablespoon with a slide)
• Water - 1 glass
• Berry or fruit juice - 1 glass
• Sugar

Soak dry gelatin in 1 glass of cold boiled water, stir well and leave to swell for 30 minutes.
- Pour berry or fruit juice into a saucepan, add sugar to taste.
- Bring the juice to a boil and, stirring gradually, pour in the swollen gelatin.
- Continue stirring until all the gelatin has dissolved.
- Cool the jelly mass to a slightly viscous state.

Get the Recipe: Fruit Jelly Cake with Sour Cream

A simple recipe for a sponge cake and sour cream jelly for pouring. In the recipe, the biscuit is not the base of the cake, but its filling. The finished biscuit is cut into small cubes, mixed with sour cream jelly and poured into a mold.

• Biscuit:
• eggs - 3 pcs.
• sugar - 1 glass
• flour - 1 glass
• Sour cream jelly:
• gelatin - 3 tbsp. l.
• water (cold boiled) - 200 ml
• sour cream - 800 g
• sugar - 1 glass
• vanillin optional
• fruits or berries - 500-700 g

Biscuit:
- beat eggs with sugar until froth for 7-10 minutes,
- then add flour, stir with a spoon, pour into a greased mold,
- bake until tender.
- Remove the finished biscuit from the bowl, cool completely, cut into cubes.

Sour cream jelly:
- soak gelatin in a glass of cold boiled water for 40-60 minutes,
- beat sour cream with sugar until sugar dissolves.
- bring the soaked gelatin to a boil, but do not boil,
- mix with sour cream and sugar.

Fruit:
- wash and cut into cubes.
- For this recipe, it is better to choose very soft fruits or berries such as peaches, kiwi, bananas, strawberries, raspberries.

• At the bottom of a large container (about 3 liters) we put pieces of fruit, in the finished cake they will be at the top.
• Then put half of the chopped fruit and half of the biscuit cubes on top.
• Gently fill in half of the sour cream-jelly mixture so that the drawing at the bottom does not get lost.
• We put in the refrigerator until solidification (half an hour-hour).
• Then we spread the remaining biscuit and fruit, and fill with the remaining sour cream.
• We put the form with jelly-sour cream cake in the refrigerator for several hours (overnight).
• To make it easier to remove the finished sour cream cake with fruits from the mold, immerse it in hot water for a few seconds. You can also cover the form with cling film in advance and then pour the jelly-sour cream mixture with fruits and biscuit.

Homemade cakes are an invariable attribute of any family holiday. True, in recent years, the domestic confectionery industry has spoiled us so much that many housewives do not bother making homemade cakes, but prefer to buy ready-made ones. And the reason for this is not only the availability of these delicacies, but also the chic look of store cakes.

Meanwhile, if you are not friends with confectionery decorations, but want to serve a delicious cake made with your own hands, then a jelly cake is your option. The recipe for such a cake is not available in a single copy. Such desserts are prepared with butter and curd cream, with a biscuit or sand base, jelly and soufflé are combined. And there is a recipe (and more than one) for such a cake without baking! But the most important thing is that this cake will look great without additional decorations. And, of course, it will definitely turn out delicious. And you just have to choose a recipe and prepare such a cake for the occasion or just like that, for a good mood.

German jellied cake

This is perhaps the classic jelly cakes. His recipe became known in the Soviet Union thanks to the stupid culinary creativity of housewives, whose husbands served in the GDR. So, the recipe for a German jellied cake successfully migrated into the notebooks of Soviet women and became one of the most "imported" options among all recipes for homemade cakes.

Ingredients:

• 2 cups flour (approximately)
• Half a glass of sugar
• A pack of butter or margarine for baking
• 2 teaspoons baking powder
• A handful of almonds

For the cream:

• A pound of cottage cheese
• 2 tablespoons full-fat sour cream
• 3 eggs
• Incomplete glass of sugar
• A teaspoon of vanilla sugar
• 2 sachets of gelatin.

For jelly:

• 2 packs of fruit jelly powder
• 1 sachet of gelatin
• Fresh or canned fruits

Preparation:

For this cake we need a split form. In it we will bake a sand base, and in it we will also collect the cake. Let the oil melt a little, and then put it in a bowl and beat lightly with a mixer. Then add sugar to the butter and now beat everything together properly until a creamy state. By the way, if you do not have a mixer, then you can thoroughly grind the butter and sugar with a regular tablespoon.

Now put the nuts chopped with a knife in butter and mix well again. Next, sift the flour and mix it with baking powder. We introduce flour into the butter gradually, first stirring it with a spoon, and then kneading the dough with our hands. Cover the form with baking paper and put the dough into it. Having leveled the cake, we send the form to the preheated oven for about half an hour. Carefully remove the baked cake from the mold and leave to cool.

While the cake is cooling, we will do the curd cream. Let's beat the eggs with sugar, and then add them to the curd. Add sour cream there and grind everything or beat it with a mixer. Dilute gelatin with water (as indicated on the package) and heat in a water bath. Let the gelatin cool and add it to the cream.

Now we again take the mold (previously washed and dried) and place the cake in it, on which we put the curd cream. We will level the layer of cream and send everything to the freezer. While the layer of curd cream hardens, prepare the fruit and jelly. Dilute the jelly with water according to the instructions and mix with gelatin, prepared as for curd cream. We take out the form from the freezer, put fruits on top of the curd layer and carefully fill them with liquid jelly. We put the cake in the freezer again for about fifteen minutes, and then move its refrigerator. The cake is ready when the top layer of jelly is completely set. To transfer the cake to a dish (cake bowl), draw a sharp and thin knife several times along the edge of the form between the sides and the cake. We remove the sides, and carefully move the cake onto the dish. Gorgeous handsome! Striped flaky edge and fruity frenzy under clear jelly.

Note:

Ideally, the fruit should match the jelly with which the cake is prepared. And note: green fruit under red or pink jelly looks unappetizing. But orange jelly goes well with fruits and berries of any color. And further. The chic look of the cake depends a lot on how you arrange the fruit.

Swan Lake Cake

The recipe for a cake under this name exists in many interpretations. The whole feature of this cake is in the swans. They are molded from mastic, cut from apples or made from choux pastry. The water surface is imitated using a dyed cream or colored coconut flakes. But the recipe for a real Swan Lake cake is a recipe for a cake with jelly and eclairs swans. Here we will try to cook it.

Ingredients:

• 6 eggs
• A glass of flour
• A glass of sugar

For the cream:

• Can of condensed milk
• A tablespoon of flour
• Glass of water
• A tablespoon of butter

For jelly:

• 4 sachets of gelatin
• 2 cups Tarhun lemonade
• 2 tablespoons of sugar

• 2 sachets of blue or green dry jelly
• 1 sachet of gelatin

For swans:

• Half a pack of butter
• 150 g flour
• Glass of water
• 5 eggs
• A pinch of salt

Preparation:

First, bake a biscuit. Carefully separate the egg whites from the yolks, put the whites in the refrigerator, and beat the yolks with sugar. The more thoroughly the yolks are beaten, the more magnificent the biscuit will turn out. Add sifted flour to the yolk-sugar mixture and mix well. Then beat the whites into a strong foam. It should be thick and fluffy, and when the dishes are turned upside down, the foam should not slide along the walls and fall out of the dishes. Beaten whites carefully, add one tablespoon to the dough, stirring it very gently. We bake a sponge cake in a mold with split edges, which we cover with baking paper or grease and sprinkle with flour.

While the sponge cake is being prepared, we make the custard dough for the swans. Pour water into a saucepan, add oil and salt and let the water boil. Then pour the flour into the water, mix thoroughly and continue to cook (stirring occasionally!) Until the dough begins to gather into a lump and, leaving no traces, it is easy to separate from the sides and bottom of the pan. Remove from heat and cool slightly. We drive eggs into the dough one by one. Important! In no case should you put all the eggs in the dough at once.

We transfer the dough into a pastry bag or into a regular cornet and on a baking sheet covered with baking paper, squeeze out oblong strips that will become the body of the swans. On the other baking sheet, draw thin "twos" in the form of swan necks. During this time, the biscuit has already been baked. We take out the form from the oven and send baking trays with choux pastry to the oven. It will take us a little more than half an hour to bake blanks for swans.

While the swans are cooking, let's tackle the custard. Pour condensed milk, water and flour diluted to a liquid gruel into a saucepan. We put all this on low heat and cook, stirring occasionally, until the first bubbles appear on the surface of the cream. Cool the cream and beat it with butter, just put the butter in the cream and use a mixer. Divide the biscuit into two cakes and coat with custard.

Cooking jelly. Soak the gelatin, let it swell, and then heat it up in a water bath. Pour gelatin into lemonade or into a previously prepared solution of powdered jelly. Put the cake in a mold, snap the sides and carefully pour in the jelly. We put the form in the freezer.

Stuff the baked swans with the remaining custard, insert them into the "torso" of the "necks" and sprinkle the swans with powdered sugar. When the jelly on the cake hardens, we plant our birds on it, if desired, decorate the “lake” with mint leaves or butter cream flowers.

Grape cake

Another recipe for a gorgeous cake with jelly and fresh fruit. And most importantly, this recipe does not require baking! And the result will exceed your wildest expectations. Trying?

Ingredients:

• Sweet crackers - 300 g
• Sour cream with a fat content of at least 20% - 700 g
• Sugar - glass
• Seedless raisins - 100 g
• Fresh white or green grapes - 1 large brush
• Chocolate - 2 bars
• Vanilla sugar - 1 sachet
• Fruit jelly (powder) green - 1 packet
• Gelatin - 3 sachets (30 g)

Preparation:

To begin with, we will soak the gelatin and leave it to swell, and then heat it up in a water bath and leave it to cool. Pour the raisins with boiling water, soak in it for about ten minutes, and then rinse and dry, throwing them on a sieve. We also dilute the jelly from the bag with water, focusing on the instructions on the package. Grind the crackers, breaking them with your hands into small pieces. Put sour cream in a saucepan, add sugar and vanillin to it and beat with a mixer until fluffy. Then add gelatin to the sour cream and beat again.

Grind the chocolate into crumbs and put in a saucepan with sour cream. Add raisins and crackers to it. Pour the mixture into a mold with removable sides and send it to the freezer. After half an hour, we take out the form and spread the top of the sour cream jelly with grapes. Pour the prepared jelly and put it in the refrigerator again. When the top layer of jelly has hardened, the cake can be removed from the mold and served.

Cornflake Jelly Cake

This recipe is also attractive with the “cold” way of making the cake. As a matter of fact, this is one of the variants of the German jellied cake without baking. And judge for yourself how much this recipe will suit your taste.

Ingredients:

• Corn flakes - 200 g
• Butter - 1 pack (200 g)
• Fruit yogurt - 500 g
• Sugar - 100 g
• Citric acid - a third of a teaspoon
• Instant gelatin - 3 sachets (30 g)
• Fruit jelly (powder) - 2 packs
• Fresh fruits - any

Preparation:

First, let's prepare the base for the cake - a cornflake crust. To do this, put the softened butter in a bowl and add the flakes to it. Mix everything thoroughly and leave for half an hour or an hour. After that, we cover the mold with removable sides with cling film and put the corn-oil mixture in it. We level the "dough" and put the mold in the refrigerator to freeze the cake. Soak the gelatin, heat it in a water bath and leave to cool.

In the meantime, we prepare the yoghurt cream. Beat the yogurt with a mixer, gradually adding sugar and lemon to it. Lastly, pour in the cooled gelatin and put this mixture on the cornflake cake. Put the mold in the refrigerator again and wait for the yoghurt layer to "grab". At this time, we breed powdered jelly and prepare fruits for the cake. When the top layer of the cake has hardened enough, put the fruit on it and fill it with liquid jelly. The cake is ready when the top layer of jelly is completely set.

Cake "Sandwich with red caviar"

Yes, imagine, such a cake can also be made. The whole feature of this cake is in the red caviar, which we will make from gelatin. But you can bake biscuits or shortbread cakes for this cake - that's how you like it. The main thing is that they are soft. By the way, you can also use chocolate dough for the cakes. Then you will have a black bread sandwich. Cream for such a cake is any butter. Well, for this we need the following ingredients:

• 6 eggs
• A glass of sugar
• A glass of flour
• Pack of butter
• Condensed milk can
• Orange jelly powder

Preparation:

First, prepare a classic biscuit. Beat egg yolks with sugar and mix with sifted flour. We also beat the proteins with a mixer until a fluffy and stable foam. Then add the proteins to the dough one tablespoon at a time, put the dough in a mold and send it to the oven. Thirty minutes later we take out the biscuit and leave to cool.

In the meantime, we are preparing the cream. Put the softened butter in a bowl and whisk lightly. Continuing to beat, add condensed milk to it in small portions. The cream is considered ready when it begins to lag easily and without traces from the walls of the bowl. But in our case this is not necessary - we will not make decorations from the cream, so he does not need to keep the shape. Dividing the biscuit into two cakes, we give it the shape of a sandwich, cutting off the excess parts along the edges. We send the cut biscuit to the oven to dry and make crumbs from it for sprinkling the sides of the cake. We coat the middle, sides and top of the cake with cream. Sprinkle the sides with biscuit crumbs.

And now the most important thing is caviar! We dilute the jelly with half the water norm indicated on the package. After heating the jelly in accordance with the instructions, we begin to drip it into ice water using a pipette, syringe or medical syringe without a needle. Place the eggs on a sieve and then place them on top of the cake. That's all.

Choose a recipe, make jelly and make wonderful cakes with them - delicious and beautiful. If you wish, you will definitely succeed. Don't be afraid to experiment and learn something new. Cook with pleasure, and bon appetit!

Step 1: prepare the oven and baking dish.

First of all, turn on the oven for heating to 200 degrees Celsius. Then, using kitchen scissors, we cut out a circle from baking paper under the diameter of a well-clamped non-stick form with removable sides and put it on the bottom of this dish, and lubricate the inner sides of the inventory with a thin layer of butter. At the same time, we warm up some purified water in a kettle.

Step 2: prepare the wheat flour and baking powder.

Then, using a sieve with a fine mesh, sift the required amount of wheat flour into a deep bowl. This process is needed so that this ingredient dries slightly, becomes looser and gets rid of any kind of litter. Then add food baking powder to the flour, mix them with a whisk until smooth and move on.

Step 3: prepare the eggs and beat the whites.

With the back of a kitchen knife, in turn, beat the chicken eggs and distribute the yolks with whites in separate clean bowls. We place the dishes with the latter under the blades of a mixer or blender with a special nozzle and beat into a thick, stable foam at the highest speed. This will take about 5-7 minutes, although everything is relative and depends entirely on the quality of your kitchen appliance.

Step 4: prepare the yolks.

Then we rinse the mixer or blender and begin to deal with the yolks. Add to them a couple of tablespoons of hot water from the kettle and immediately shake everything until smooth airiness. When the structure of the mixture acquires a fluffy cap, and this will happen literally in a minute, immediately add two types of sugar into it: vanilla and ordinary sand. We continue to beat the food at high speed until the mass brightens. Then pour a little concentrated fresh lemon juice into it and shake everything again, but now until it increases by 2, or better 2.5 times.

Step 5: prepare the biscuit dough.

Now we combine the whipped whites and yolks, very carefully loosening them with a silicone or wooden kitchen spatula. Then we introduce a mixture of flour and food baking powder into the resulting mass. We act gradually, adding it spoon by spoon, at the same time kneading the biscuit half-thick dough. As soon as it takes on a homogeneous structure, we also carefully transfer the flour semi-finished product to the prepared form, level it and proceed to the next step.

Step 6: bake the biscuit.

We put the still raw base under the cake in an oven preheated to the desired temperature and bake 13-16 minutes, after which we check the readiness of the flour product with a wooden skewer or a match. Just insert the end of the stick into the pulp of the biscuit and take it out. If there are damp lumps of dough on the tree, keep the baked goods in the oven for another 5-6 minutes.

Is the base ready? Then everything is simple, we pull the kitchen potholders on our hands, move the form onto the cutting board, previously placed on the countertop, and let its contents cool completely to room temperature without opening!

Step 7: prepare the gelatin for the curd layer.

We don't waste a minute while the base for the dessert cools down, pour cold pasteurized whole milk into a small metal or heat-resistant bowl, add powdered gelatin there, mix them with a tablespoon until a homogeneous consistency and leave to swell on 25-30, and preferably 50 minutes... After that, we send a small saucepan half full of purified water over medium heat, and when the liquid begins to boil, we place a bowl with swollen gelatin on the surface of the hot dish.

We do not boil the mixture, only warm it up, remembering to stir constantly so that all the sticky granules dissolve! As soon as the mass acquires a homogeneous liquid consistency, remove it from the stove and cool it to room temperature.

Step 8: prepare the kiwi.

Then, using a kitchen knife, peel the kiwi, put it on a cutting board, cut into rings, slices, half rings, strips or cubes, although the cutting style is not fundamental, but it is desirable that the thickness of the pieces does not exceed 5-7 millimeters. We move the chopped fruits into a clean dish and start working on the curd mixture.

Step 9: prepare the mixture for the curd layer.

Wipe low-fat, delicate cottage cheese into a deep dry bowl through a sieve with a fine mesh, add sugar and sour cream to it and beat these products until the crystals are completely dissolved at high speed with the same, but clean mixer or a blender with a whisk attachment. Then, without stopping the work of the kitchen appliance, gradually pour the dissolved gelatin that had time to cool into the resulting mass and shake everything until a homogeneous soft state.

Step 10: form a jelly cake with fruit - stage one.

Now we spread the tender curd mass on a chilled biscuit and carefully level it. We try to do this so that it fits snugly against the walls of the mold, then the next layer of jelly will not seep onto the biscuit and the cake will smooth out very beautifully. If the deed is done, then we tighten the dishes with a semi-finished dessert with plastic cling film and send them to the refrigerator for 5 minutes.

We do not keep it there for a long time, after the right time we spread the sliced \u200b\u200bkiwi fruit on a slightly grasping snow-white mass, slightly melting them inside, now the fruits will not float up during pouring. Again, cover the already fragrant yummy with polyethylene and send it to the refrigerator until needed.

Step 11: prepare kiwi jelly.

Then we again heat the purified water in the kettle, but now we need about 300 milliliters... As soon as the liquid boils, pour it into a deep bowl, add kiwi-flavored jelly there, mix everything thoroughly until it is completely dissolved and cool to room temperature.

Step 12: form a jelly cake with fruit - stage two.

So we have come to the almost final stage of making the cake, move the mold with three layers of dessert to the countertop, fill the kiwi with lukewarm jelly, cover everything again and put it in the refrigerator for another couple of hours or until the delicacy is completely frozen.

When this happens, we draw a knife edge between the sides of the mold and the side of the treat, thus disconnecting it from the cold dishes. Then carefully remove the side, use a kitchen spatula to transfer the cake to a large flat dish or tray, and invite your favorite gourmets to try the resulting product!

Step 13: serve jelly cake with fruit.

Jelly cake with fruit is served chilled on a tray, in a large flat dish or in portions on plates as a dessert for a sweet table. This culinary masterpiece does not need any additions, its taste is moderately sweet, with a gentle sourness, and only one thing can be said about the aroma - divine!

It is pleasant to savor such a delicacy in good company along with a cup of hot, only brewed tea or coffee. Cook with love and present your loved ones with amazing dishes prepared with your golden hands!
Enjoy your meal!

Kiwi is not a fundamental ingredient that can be used, you can also take any other canned or fresh fruits or berries to your liking, according to the choice of jelly, you can also change it, for example, make an apple, orange, cherry or whatever you like best ;

Very often, a little citrus peel, soaked and grated on a very fine grater, fresh fruit or berries, for example, an apple, banana, strawberry, raspberry, tangerine slices and even the same kiwi, are added to the curd mass;

An alternative to vanilla sugar is a liquid extract from this spice, baking paper is parchment paper, and butter is any butter or vegetable fat.

Recipes for making cakes at home with a photo

jelly cake with fruit

1 hour 20 minutes

175 kcal

5 /5 (1 )

Today jellies can be found in many shapes, colors and flavors. This special kind of sweets pleases both children and adults. Not so long ago, it became popular to make cakes with both jelly layers, poured on top and decorated with jelly, and with jelly cakes. Thanks to this confectionery invention, a lot of options for decorating and decorating cakes appeared, a jelly cake with fruits looks especially appetizing.

Sponge Jelly Cake with Fruit

If you want to surprise the most whimsical guests with something really original, then you should cook this particular cake. It turns out to be surprisingly tasty, tender, and looks great on the outside.

For cooking, we need kitchen appliances:

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

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

Ingredients

For biscuit:

For jelly:

For impregnation:

For the cream:

Fruit:

Cooking biscuit cakes

1. In this recipe, the number of ingredients is indicated for two biscuit cakes, so we divide everything in half. We take two eggs, separate the whites from the yolks.

   Did you know? It is necessary to separate the protein carefully so that the yolk does not get into it. The container in which we put the proteins must be perfectly dry, without a single drop of water, the same applies to the mixer beaters. Eggs should be chilled.

2. Beat the whites with sugar.
   
   

   Before whipping, add a pinch of salt to the protein, then it will be fluffy. Beat with a mixer until a lush foam is formed, then gradually, 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 interrupt the protein, so you need to periodically turn off the mixer and look at the consistency.

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

   Important! When baking a biscuit, it is advisable not to look into the oven, otherwise the dough may not rise.

7. The biscuit preparation time is 15-20 minutes. You can check the readiness of the cake with a wooden stick or a 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 put the cake on a flat dish and make a tall cardboard cylinder in the diameter of the biscuit and wrap it inside with cling film. Then the cylinder can be simply removed or cut, and the finished cake will remain on the platter.

Cooking jelly

We collect the cake

1. Soak the cakes with cognac impregnation. We also saturate the biscuit that remains in the mold, and fill it with half of the creamy jelly (if the jelly has already hardened a little by that time, you need to preheat it in a water bath). We put to freeze in the refrigerator.
   
   
2. We prepare the jelly bought in the store according to the recipe indicated on the package, and when it cools down to 35-37 °, we take our biscuit out of the refrigerator, pour it into the already frozen creamy crust and put it back in the refrigerator.
3. When the fruit jelly hardens, place the second sponge cake soaked in cognac syrup on it and grease with the remaining butter jelly.
   
   
4. Put thinly sliced \u200b\u200bfruits on the frozen second cake layer (turn on the imagination and decorate the cake at our discretion) and fill it with the second prepared and cooled jelly (it is better if it is as transparent as possible, for example, lemon).
   
   
5. We carefully remove the frozen cake from the mold (preferably detachable) and lay out 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 chips or biscuit crumbs.
   
   

The sponge-jelly cake with fruits is not greasy or too sweet, so your guests will be happy to eat it even after a hearty feast. We also offer to try to cook, which can surprise your loved ones with external originality and exquisite taste.

Jelly cake with fruit and sour cream without baking

To prepare this cake, you will have to make a minimum of effort, as it is prepared without using the oven. He is original, looks appetizing and will be able to show you as a good pastry chef, even if you do not have special skills in making desserts.

• Time for preparing - 35 minutes.
• Designed for eight servings.
• Kitchen utensils: a saucepan with a thick bottom,deep bowl with a round bottom,mixer.

For a jelly-sour cream cake with fruits, we need:

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

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

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

Cottage cheese jelly cake with fruits

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

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

I make curd-jelly cake with sour cream and fruit according to the following 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.

Cooking curd-jelly cake with fruits without baking

1. We clean all the fruits and cut them into rings.
   
2. We take a bowl or a box from under a purchased cake, put orange rings (half rings) on the bottom. Fill with prepared store-bought jelly (preferably orange-flavored) and place in the refrigerator.
   
   
3. Meanwhile, fill the gelatin with cold water for 20 minutes to swell.
   
   
4. Beat the cottage cheese, sour cream and sugar with a blender in a separate bowl.
5. 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.
   
   
6. We put all the fruits in the same container, you can also add cookies, squeeze out the lemon juice and mix all the ingredients evenly over the top of the curd mass.
   
   
7. We take out the orange jelly from the refrigerator, pour the curd-fruit mass in an even layer and put it in the refrigerator overnight.
   
   
8. Jelly cake with cottage cheese and fruit is ready to eat. Enjoy your meal!
   
   

Fruit jelly cake video recipe

Watch also a video that shows a simple recipe for an appetizing biscuit-based jelly cake with fruit. this guide will take your doubts about creating a delicious dessert.

Jelly cake with fruits. Jelly cake recipe with fruit.

Delicious cake with sponge cake, sour cream jelly and fruit will decorate your table 🙂 Jelly cake is often made in summer. You can take any fruit (berries) at your discretion. If you want a dietary option, then sour cream can be replaced with any yogurt. Hope you enjoy the cake 🙂 Thanks for your views, likes and comments! Enjoy your meal!
Recipe:
Sour cream 20% - 500 gr
Sugar - 1 tbsp
Vanilla sugar - 1 sachet
Gelatin - 3 tbsp (dissolve in 0.5 tbsp of boiled water)
Biscuit:
Eggs - 4 pieces
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 desserts and a top-notch chef. You probably have your own recipe for this easy dessert - share it with us so that others can use interesting ideas for creating such a delicate cake.

Jelly cake with biscuit will win the hearts of all sweet tooth. An airy sponge cake soaked in a delicate cream, in combination with a light jelly layer, allows you to get a moderately sweet and delicate dessert.

Jelly cake with biscuit - basic principles of preparation

The basis for the cake is biscuit cakes. Probably every housewife knows how to make a biscuit. For young housewives who have never encountered the preparation of cakes, we will remind you how to bake cakes correctly. The classic biscuit is made from eggs, sugar and flour. To do this, the chilled eggs are broken and the whites are separated from the yolks. Whisk the whites into a dense foam. Then, without stopping whipping, sugar is gradually added and the yolks are introduced one by one. It is very important to move the mixer in one direction only when whipping. Otherwise, the dough will settle and the biscuit will not work. At the end, sift the flour and beat, reducing the speed.

The jelly layer is prepared on the basis of fruit juices, sour cream or cream. You can make fruit jelly of different colors in a separate bowl, then chop it and add it to creamy or sour cream jelly. It turns out not only a delicious jelly layer, but also a beautiful one. In addition, pieces of fruit or berries are added to the jelly.

So that the biscuit does not turn out to be dry, it is soaked in syrup or cream.

Decorate cakes with chocolate icing, fruits or nuts.

Recipe 1. Jelly cake with biscuit, fruits and berries

Ingredients

strawberries - five pcs.;

three eggs;

ten pcs. raspberries;

one and a half glasses of sugar;

incomplete glass of flour;

orange;

400 g sour cream;

two bags of jelly;

30 g of instant gelatin.

Cooking method

1. Beat the cooled eggs with a mixer with sugar, gradually increasing the speed. As soon as the mass becomes fluffy, add flour and stir with a spoon in the same direction as whipped.

2. Cover the detachable form with parchment and pour the dough into it. We send the form to the oven and bake for 15 minutes at 200 C. Then reduce the temperature to 170 C and cook for the same amount of time. We take out and cool the biscuit right in the mold.

3. Soak the instant gelatin in 100 ml of hot water and stir until the gelatin grains dissolve completely. We cool it down.

4. Combine sour cream with sugar and beat until the latter is completely dissolved. Without stopping whipping, add a cooled gelatin mixture with a thin stream.

5. Soak the sponge cake with syrup, and put sour cream jelly on it. We level it with a spatula and send it to the refrigerator.

6. Peel the berries, fruits and cut them into arbitrary slices.

7. Prepare jelly from the bags according to the instructions on the package. However, we take half as much water as indicated on the package. We cool it down.

8. On the frozen sour cream jelly, spread the slices of fruit and berries. Pour half of the chilled jelly over them and send them back to the refrigerator. As soon as the jelly grabs, pour over the rest. We keep it in the refrigerator until it solidifies. Then we carry out with a sharp thin knife between the cake and the side of the form. We open the form and cut the cake.

Recipe 2. Jelly cake with biscuit and cream

Ingredients

two bags of strawberry jelly;

120 ml unsweetened yogurt;

5 g baking powder;

200 g sugar;

200 ml heavy cream;

four eggs;

40 g cocoa powder;

20 g gelatin;

150 g wheat flour.

Cooking method

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

2. Beat eggs with sugar until fluffy foam is obtained. Add vanillin. We introduce a little double-sifted flour and baking powder. Mix gently. We transfer the dough into a parchment-lined form and bake for forty minutes at 180 degrees.

3. Heat the swollen gelatin in a water bath, stirring occasionally, until all the lumps melt. Do not bring it to a boil! Beat the cream until a strong foam, add half a glass of sugar and yogurt. Beat for a couple more minutes. Pour melted gelatin in a thin stream, stirring occasionally. Then add cocoa powder and mix.

4. Remove the sponge cake from the oven and cool it right in the mold. Pour the creamy chocolate jelly onto the biscuit and put in the refrigerator.

5. Prepare strawberry jelly from the bags according to the recipe on the package. When it cools down, gently pour it onto the creamy layer and put it back in the refrigerator overnight.

Recipe 3. Three-layer jelly cake with biscuit

Ingredients

a bag of vanillin;

two eggs;

100 g flour;

two-thirds of a glass of sugar.

a bag of vanilla sugar;

400 g of cottage cheese;

15 g gelatin;

150 ml sour cream;

three quarters of a glass of sugar.

20 g gelatin;

200 ml of jam;

200 ml of purified water.

Cooking method

1. Separate the yolks from the whites. Add a pinch of salt to the latter and beat until light foam. Pour in half the sugar in small portions, beating without stopping, until a dense, thick foam is obtained.

2. Combine the yolks with the remaining sugar and beat separately until the mass is three times.

3. Combine the whipped whites with the yolks, stirring gently in one direction to prevent bubbles from bursting. Finally add vanilla sugar and flour. Continue stirring gently until you have a smooth, lump-free dough.

4. Grease the mold with butter and sprinkle with flour. Pour the dough into it and bake for half an hour at 180 degrees. Remove the finished biscuit from the mold and cool on a wire rack.

5. Add white and vanilla sugar, sour cream to the curd. Beat with a blender until smooth.

6. Fill the gelatin with water and leave to swell for 20 minutes. Then warm up in a water bath until dissolved. Add the resulting mixture to the curd mass and beat well with a mixer.

7. Wash and dry the cake pan. Cover it with parchment. Cut the top crust off the biscuit. Place in a mold and soak in syrup. Put the curd mass on it and refrigerate for an hour.

8. Dilute the jam with water and strain. Soak gelatin in the resulting mixture and leave for half an hour. Then heat in a water bath or low heat, without bringing to a boil. Cool and pour over the curd layer. Refrigerate again for four hours. Garnish with sprigs of mint or lemon balm before serving.

Recipe 4. Jelly cake with biscuit "Summer extravaganza"

Ingredients

100 g flour;

three bags of jelly of different colors;

400 g sugar;

25 g gelatin;

four eggs;

600 g fat sour cream.

Cooking method

1. Beat eggs with 100 g of sugar until firm, thick foam. Add flour and stir gently. Transfer the dough to a parchment-lined pan and bake at 180 degrees for half an hour. Remove from the oven, cool slightly and remove the biscuit from the mold.

2. Prepare three jelly bags, each in a separate bowl. In this case, take less water than indicated on the package. Place the cooled jelly in the refrigerator and leave it there until it solidifies.

3. Add the remaining granulated sugar to the sour cream and beat until the latter is dissolved. Dissolve gelatin in 300 ml of boiling water. Mix thoroughly and pour in a thin stream into whipped sour cream with sugar.

4. Cut the jelly from the refrigerator into small pieces. Place them on a plate and stir. Cut the biscuit into small plates.

5. Spread the cake in layers in a silicone mold, alternating between colored jelly pieces, sour cream jelly and biscuit. Pour all over with the remaining sour cream jelly.

6. Put the cake in the refrigerator overnight or for several hours. Before serving, immerse the dish in hot water for a few seconds and turn it over onto a platter.

Recipe 5. Jelly cake with "Kiwi" biscuit

Ingredients

160 g flour;

six fresh eggs;

200 g of sugar.

two kiwis;

sour cream - 300 ml;

gelatin - pack;

sugar - 300 g;

one and a half packs of kiwi jelly.

Cooking method

1. Divide the eggs into yolks and whites. Add a pinch of salt to the latter and beat until firm. Without stopping whisking, add sugar in a thin stream. When it is completely dissolved, add eggs one at a time. Reduce mixer speed and add sifted flour with baking powder. Place the dough in a mold and bake at 180 degrees for half an hour.

2. Cut the cooled biscuit in half lengthwise. Beat the sour cream with sugar until it is completely dissolved. Dissolve the gelatin in a water bath, and introduce it in a thin stream into the mixture of sour cream and sugar.

3. Place the lower part of the cake in a split form and put the sour cream jelly on it in an even layer and refrigerate for several hours.

4. Peel the kiwi and cut into rings. Place them on top of the frozen sour cream jelly. Dilute a packet of kiwi flavored jelly according to the instructions on the package. Pour half of the jelly over the fruit. Refrigerate for an hour. Then pour out the remaining jelly and leave the cake in the refrigerator overnight.

Recipe 6. Jelly cake with biscuit, strawberries and banana

Ingredients

20 ml lemon juice;

three eggs;

half a glass of flour;

half a glass of purified water;

a glass of granulated sugar;

half a cup of sugar for syrup;

a bag of vanilla sugar;

400 g 20% \u200b\u200bsour cream;

350 g strawberries;

25 g of instant gelatin;

Cooking method

1. Drive eggs into a dry bowl, add a pinch of salt to them and beat with a mixer, gradually increasing the speed. Pour in half a glass of sugar little by little, continuing to beat until the mass increases in volume and turns white. Add flour on a spoon and mix in one direction.

2. Grease the detachable form with oil and sprinkle with flour. We spread the dough into it, level it and put it in an oven preheated to 180 degrees for half an hour. Take out the finished biscuit, cool and cut in half.

3. Place the lower part of the biscuit in a split mold, having previously covered it with foil.

4. Bring half a glass of water to a boil, add the same amount of sugar and cook, stirring continuously, until it dissolves completely. Add lemon juice to the chilled syrup. Saturate the biscuit with syrup.

5. Fill the instant gelatin with five tablespoons of water and leave to swell. Peel the banana and strawberries and cut them into pieces.

6. Whisk sour cream with white and vanilla sugar. Dissolve the gelatin over low heat and mix it with fruits and berries. Combine the resulting mass with whipped sour cream. Stir and lay on top of the biscuit. We send the cake to the refrigerator for several hours. Decorate with strawberries before serving.

Stir the flour into the whipped egg whites in the same direction as whipping them so that the bubbles don't burst.

Do not open the oven door while baking the biscuit, otherwise the cake will settle.

To prevent the biscuit from staying dry, saturate it with syrup.

Chill the eggs well before beating them.

To whisk the whites faster, add a pinch of salt to the whites.