First of all, let's prepare the biscuit. To do this, beat the eggs with sugar. Add vegetable oil, flour, orange and lemon zest. At the very end add baking powder.

Pour our dough into a mold with a diameter of 26 centimeters.

Bake for 15-20 minutes at 180 degrees. Cool the finished biscuit and soak it in orange juice while still warm. Place the biscuit in the refrigerator while you prepare the filling.

Soak gelatin in cold milk and set aside. In a bowl, grind the cottage cheese with sugar, add sour cream and lemon juice. Beat everything with a mixer until smooth. Place gelatin soaked in milk on the fire and dissolve without bringing to a boil.

Let's start assembling the orange curd cake. Place the biscuit on the bottom of the springform pan, then half the curd mass. Place oranges on the curd mass, pour the remaining curd mass over the oranges. Place everything in the refrigerator until it hardens.

Once the cake has hardened, let's start decorating. Peel the oranges, cut into thin slices and place on the cake. Dilute the jelly for the cake as indicated on the package and pour it over our oranges. Let the delicious curd cake with oranges harden and start tasting.

Bon appetit!

No-bake orange cake with jelly and crackers. To prepare an orange jelly cake, you can use not only poppy seed crackers, but also chocolate, vanilla, etc.

INGREDIENTS:

• Sour cream 20% - 700 gr.
• Cracker with poppy seeds - 300 gr.
• Oranges - 1-2 pcs.
• Sugar - 1 glass
• Orange jelly - 1 pack
• Gelatin - 25 gr.

How to make orange jelly cake:

Cut the oranges into thin slices. Dilute orange jelly in 300 ml. water according to the instructions on the package. Place the chopped oranges on the bottom of a one-piece mold and pour in the jelly. Leave to cool at room temperature, and then put in the refrigerator until the jelly has completely hardened.

Break the crackers into small pieces.

Dilute gelatin with 150 ml. hot water. Beat sour cream with sugar. Add gelatin, mix well. Mix sour cream with crackers and place on top of the frozen orange jelly. Place the orange cake back into the refrigerator to set for 4-5 hours.

Place the mold with the frozen cake in hot water for a few seconds, and then turn it over onto a plate.

Orange cake with jelly and crackers without baking is ready. Bon appetit!

Festive Orange Jelly Cake

Ingredients

For the biscuit:

• 3 eggs,
• 0.5 cups sugar,
• 1 tsp. soda,
• 1 cup (200g) flour.

For filling:

• 3 oranges,
• 3 tangerines,
• 150 grams of pineapples,
• 1 small banana (about 150 g).

For cream:

• 50 g gelatin, 1 packet of vanillin,
• 900 g sour cream 10%,
• 1 cup of sugar.

Cooking method

1. Dissolve gelatin in water according to the instructions on the package. After 40-60 minutes, heat, but do not boil, until completely dissolved. Cool.

2. Knead the dough for a simple sponge cake from eggs, sugar, soda and flour.

3. Bake the biscuit at 180 C for 15 minutes.

4. Cut the cooled sponge cake into squares measuring 1.5 x 1.5 cm.

5. Peel oranges and tangerines, disassemble tangerines into slices, cut oranges into slices.

6. Cut pineapples and banana into cubes.

7. Beat sour cream with sugar, add vanillin and cooled gelatin. Then mix everything well. If there is enough gelatin, then after 10 minutes the cream will begin to harden, so you need to do everything quickly.

8. Place the fruit beautifully on the bottom of a mold with detachable sides.

9. Lay out part of the biscuit.

10. Place fruit on biscuit cubes. Pour in the cream, then put the sponge cake back in and pour the cream over the fruit.

11. Cover the cake with cling film and place in the refrigerator overnight.

12. The next day, remove the cake from the mold, carefully turning it over onto a plate. The cake pieces are even, the sponge cake inside is soaked in cream, tender. There is little sugar in the biscuit and cream, the sweetness of the fruit complements the cake well. Jelly cake lovers will be delighted!

jelly cake "Fruit"

Light, tasty, moderately sweet jelly cake.

The cake can be prepared in advance, freeing up time for yourself and your family.
Cooking time: 1.5 hours. Hardening time: 3-4 hours (preferably overnight).
Ingredients:
For the biscuit.
3 eggs, 0.5 cups sugar, 1 tsp. soda, 1 cup (200g) flour.
For filling.
3 oranges, 3 tangerines, 150 g pineapples, 150 g (1 small) bananas.
For the cream.
50 g gelatin, 1 packet of vanillin, 900 g sour cream 10%, 1 glass of sugar.

Cooking method:

Dissolve gelatin in water according to instructions. After 40-60 minutes, heat, do not boil!, until completely dissolved. Cool


Knead the dough for a simple sponge cake from eggs, sugar, soda and flour.

Bake the biscuit at 180 C for 15 minutes .


Cut the cooled biscuit into squares measuring 1.5 x 1.5 cm.

Peel oranges and tangerines, disassemble tangerines into slices, cut oranges into slices .


Cut pineapples and banana into cubes
8.


Beat sour cream with sugar, add vanillin and cooled gelatin, mix well, if there is enough gelatin, then after 10 minutes the cream will begin to harden, you need to do everything quickly .


Place the fruit beautifully on the bottom of a mold with detachable sides. .


Place some of the biscuit


Place fruit on biscuit cubes. Pour in the cream, then put the sponge cake back in and pour the cream over the fruit.


Cover the cake with cling film and refrigerate overnight

The next day, remove the cake from the mold and carefully turn it over onto a plate. The cake pieces are even, the sponge cake inside is soaked in cream, tender. There is little sugar in the biscuit and cream, the sweetness of the fruit complements the cake well. Jelly cake lovers will be delighted!