What could be better than freshly baked home cake with bright appetizing fruit? Only a jelly fruit cake, with a multi-colored shining jelly fill and tongue in the spoony biscuit!

If you decide to cook a fruit cake, it is worth considering that fruits and berries on it look more juicy and appetizing. To do this, you can cover the jelly fill cake. Jelly will give fruit laid on the surface of the cake, glitter and will protect from tannerivan and darkening. Jelly for the fruit cake can be prepared on the basis of juice, which will give the cake not only a beautiful appearance, but also an extra taste.

You can use the usual dry gelatin to prepare the jelly pouring for the cake, and you can purchase ready-made mixes for jelly in the store. Now they are released in large quantities and with the most diverse tastes.

7 secrets of a successful jelly fruit cake

1 . So that the jelly is not absorbed into the surface of the cake, the finished biscuit must be lubricated by the thin layer of the jam or jam. Then decompose on the surface of the dry berries or pieces of fruit and pour a thin layer of jelly.

2 . In order for the jelly not glass on the sides of the cake, the crude before the fill must be placed in a detachable form, the side of which is above the level of the cake.

3 . Instead of a detachable form, you can use baking paper - tightly wrap the cake on the sides of parchment paper.

4 . So that the jelly froze faster on the surface of the fruit cake, hold the cake in the refrigerator before the fill.

5 . You need to fill the cake with gelatin since the middle to the edges.

6 . Gelatin for fill must be cooled, slightly viscous. Then he will freeze faster and does not absorb the surface of the cake.

7 . If the fruit cake is decorated with a thin layer of jelly, the color of the jelly fill must coincide with the color of fruits and berries. Red jelly for red berries and fruits (raspberry, red conodine, strawberry), and yellow jelly - for yellow (apricots, peaches, oranges). If you use multicolored fruit, then prepare a transparent jelly without juice.

Recipe: Jelly for Filling Four Food Cake

To prepare jelly for filling the fruit cake, you will need: dry gelatin, water, berry or fruit syrup, sugar.

• Gelatin - 20 g (1 tbsp. Spoon with a slide)
• Water - 1 cup
• Berry or fruit juice - 1 cup
• Sugar

Dry gelatin Soak in 1 cup with cold boiled water, well stirred and leave swell for 30 minutes.
- Pour berry or fruit juice in the pan, add sugar to taste.
- bring the juice to a boil and, gradually stirring, pour the swollen gelatin.
- Continue to stir, until all gelatin is dissolving.
- cool the jelly mass to a slightly viscous state.

Recipe: Jelly Fruit Cake and Sour

Simple recipe for biscuit cake and sour cream for fill. In the recipe, the biscuit is not the basis of the cake, but its stuffing. Ready biscuit is cut into small cubes, mixed with sour cream jelly and poured into a form.

• Biscuit:
• eggs - 3 pcs.
• sugar - 1 cup
• flour - 1 cup
• Sour Zhele:
• gelatin - 3 tbsp. l.
• water (cold boiled) - 200 ml
• sour cream - 800 g
• sugar - 1 cup
• vanillin at will
• fruit or berries - 500-700 g

Biscuit:
- Eggs beat with sugar in foam 7-10 minutes,
- then add flour, mix the spoon, pour out the shape into a lubricated oil,
- Bake until readiness.
- Ready biscuit take out the bowl, completely cool, cut into cubes.

Sour Zhele:
- gelatin soak in a glass of cold boiled water by 40-60 minutes,
- Sour cream to beaten with sugar to dissolving sugar.
- tortured gelatin to bring up boiling, but do not boil,
- mix with sour cream and sugar.

Fruits:
- 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 capacity (approximately, 3 liters) put pieces of fruit, in the finished cake they will be upstairs.
• Then we lay out half of the sliced \u200b\u200bfruit and half the biscuit cubes.
• Gently pour a half sour cream-jelly mixture so that the drawing does not get down on the bottom.
• We put in the refrigerator to frozen (half an hour).
• Then lay out the remaining biscuit and fruit, and fill with the remaining sour cream.
• A shape with a jelly-sour cream cake put in a fridge for several hours (overnight).
• To make it easier to remove the finished cream-sour cream with fruit from the form, lower it for a few seconds in hot water. You can also in advance to fasten the shape of the food film and then fill the jelly-sour cream mixture with fruit and biscuit.

Fruits - an inexhaustible source of vitamins, which makes tastier and more useful than any dessert prepared with him. Thus, a fruit cake has a smaller calorie content, in comparison with other sweets, but a more attractive appearance and a light fresh taste. It is important that many of such desserts can be prepared in summer from seasonal fruits, not even including the oven.

The easiest cake with fruit without baking is prepared from:

• 600 g of Marshmallow;
• 450 ml of bold cream for whipping;
• shelter or a little more bananas;
• one third kiwi;
• as many oranges.

Cooking method:

1. From cream and powder make cream, whipping a chilled dairy product with sweetener. Marshmallow to dissolve on thin plates. With fruits, remove the peel and chopping bananas with mugs, kiwi and citrus - semicircles.
2. To lay a layer of marshmallow plates on a large flat plate, making lumets between them minimal. Lubricate the layer of marshmallows with cream, decompose bananas. The sequence of the following layers: marshmallow, cream, kiwi, marshmallow, cream, oranges, marshmallows.

With gelatin and sour cream

Summer jelly cake with fruit is easy to create from sour cream jelly, purchased biscuit roll and fresh fruit, and berries.

The ratio of products that will be required during the cooking process:

• two glasses are sour cream;
• incomplete glass of sugar powder;
• packet sachets gelatin;
• 80 ml of drinking water;
• 300 g of the finished biscuit roll;
• strawberry, currant, bananas and other fruits and berries to taste.

Cooking recipe:

1. Gelatin with water to leave for a while so that he will have moisture and swelling. In the meantime, the sour cream beaten to the pomp, gradually lumping sugar powder.
2. Fruit fruits wash, dry and, if necessary, cut into small pieces.
3. Wake-up gelatin, melt in a water bath and enter into a whipped sour cream, then add fruits and mix.
4. A bowl to fasten the food film. Roll cut into slices 1 - 1.5 cm thick and arrange the bottom and walls of the prepared form. On the biscuit, pour sour cream jelly with fruit, to dissolve and remove into the refrigerator until it is frozen.
5. A bowl with frozen jelly turn over to a serving dish and carefully remove the cake by pulling the edges of the food film. If dessert, the dessert can be decorated as the soul wishes.

From biscuit korzhi

From one package purchased in the store biscuit cakes very easily and quickly prepares a delicious and lightweight cake with fruit.

This delicacy includes:

• 3 ready-made biscuit korzh;
• a half banks of condensed milk;
• 180 g of high-quality butter (from 73%);
• 2 banana;
• 4 kiwi;
• 250 g of canned pineapples;
• 1 spray cleaned cream, chopped nuts and chocolate for decoration.

How to quickly build a cake from ready-made cakes:

1. Softened butter whipping, pouring condensed milk on the tablespoon. When all the oil and condensed milk will become one, the cream is ready.
2. Prepare tropical fruits: Bananas and Kiwi Clear and choke by half rings, from pineapples to send juice, and cut them into smaller pieces.
3. Start assembling cake. The first root to wash the cream, put the fruit prepared fruits on it and cover the second biscuit. Repeat the layers of cream, fruit and biscuits. The third korzh arrange from above whipped cream, nuts, chocolate and slices of fruit.

So that finished purchased biscuits are better soaked with cream, they can be slightly scratched with a fork.

Curd-fruit cake

To prepare a light curd-fruit dessert for the foundation, you will need:

• 75 g of butter;
• 40 g of sugar powder;
• 1 egg;
• 50 g sour cream;
• 2.5 g of soda;
• 2 g of salts;
• ½ Orange (Zedra);
• 125 g of flour.

For a layer of cottage cheese cream and fruits you need to take:

• gelatin bag;
• two spoons of orange juice;
• three spoons of water;
• a third of kilo fatty cottage cheese;
• full candy of sugar powder;
• 200 ml of oily cream (from 35%);
• 250 g of fruit (fresh or canned).

Sequencing:

1. Soft oil with a swake or simply dimension to homogeneity with sugar powder, then interfere with the egg and sour cream, connecting it in advance with soda. After that, I ask the flour, putting and add a finely grated orange zest for the fragrance.
2. The bottom and sides of the detachable form are insulated with wipen parchment. Then, according to the bottom, we distribute the tablespoon the finished dough, from which you will prepare in the preheated oven the basis of the future cake. Ready cake will be cooled in shape.
3. Gelatin watches in water and orange juice for the time specified on the package.
4. Cottage cheese with sugar powder with a blender to a homogeneous pasta state, then we gradually introduce into it wake-up and dissolve gelatin.
5. Cream with rummage to stable peaks and in several techniques interfere in the curd mass.
6. Fruits will open, if necessary, clean and apply to small slices, then mix with cream.
7. Mass of fruit and cottage cheese cream evenly distributed over a cooled basis and remove by 6 to 8 hours in the refrigerator. After that, the dessert neatly extracted from the form. You can decorate the cake with fruits and chocolate.

Dessert of fruits and yogurt

Cake without baking with gelatin and fruit can be prepared not only on the basis of various dairy products, but also, in the dietary version, from yogurt. It can be both purchased and cooked independently on special leaves.

On such a dessert, baked in the form of a diameter of 20 - 22 cm, the proportions of the ingredients are as follows:

• up to 200 grams of sand cookies;
• 65 g of butter;
• 450 ml of yogurt;
• 90 - 110 g of sugar;
• a pair of lemon juice spoons;
• 2 - 3 packages gelatin 25 g;
• half a cup of water;
• fruits and berries to taste.

Cooking algorithm:

1. Cookies, detailed in the crumb, mix with softened oil. The resulting mass to shave the bottom of the detachable shape and fascinate on the shelf of the refrigerator (at least 30 minutes).
2. Fruits clean, turn the slight movements of the knife in the cubes and to write a few minutes on fire with sugar and lemon juice.
3. Weitials first tweet in water, and then warm up into the microwave oven to a homogeneous liquid state.
4. Connect together prepared fruits, liquid gelatin and yogurt. The resulting mass of a smooth layer is distributed to feed from sandy cookies and remove to the refrigerator until it is frozen.

With the addition of chocolate

Chocolate is perfectly combined with many fruits.

This proven taste combination has become a reason for creating a delicious cake, which is prepared from the following list of ingredients:

• 200 g of cookies;
• 100 g of butter;
• 250 g of dark chocolate;
• 400 g of cottage cheese;
• 400 g of fatty sour cream;
• 200 g powder from the hammer sugar;
• 30 g gelatin;
• 100 ml of water;
• 40 ml of milk;
• 300 g of strawberry berries.

Cooking:

1. Cookies to develop to the state of crumbs, melt oil, and 50 g chocolate to turn into a chips. Connect these all components together and smooth layer to catch the bottom of the detachable form (diameter - 20 - 21 cm).
2. In the tank with gelatin, pour water and set aside for 20 to 30 minutes.
3. Cottage cheese on top of a powder and kill the blender before eliminating all lumps and grains.
4. 150 g of chocolate melt, connecting with milk, and mix with cottage cheese.
5. Dismiss the gelatin in the water bath and pour into the cottage cheese-chocolate mass, whipping it with a mixer. Then intervene in the chocolate cream pre-whipped sour cream.
6. A little cream to distribute on sandy frightenment, to lay the wash whole or sliced \u200b\u200bstrawberries, to distribute and dissolve the remaining cream from above. Put a delicacy in the refrigerator.
7. After pouring, carefully remove the cake from the shape, sprinkle on top of the chocolate crumb of the remaining 50 g of chocolate and arrange with cutting from strawberries.

"Fruit Hill"

Easy even for a schoolboy, but a spectacular and unusual fruit cake is collected from a chocolate biscuit, a light yogurt cream and fruit (canned and fresh).

Chocolate biscuit bakes from:

• 5 eggs;
• 3 g salts;
• 180 g of sugar;
• 120 g of flour;
• 25 g starch;
• 25 - 40 g cocoa powder.

List of ingredients for cream:

• 20 - 30 g gelatin in granules or powder (instant);
• an incomplete glass of syrup from canned pineapples or peaches;
• 300 ml of peach or apricot yogurt;
• a pair of fatty glasses (from 33%) cream;
• 150 g of sugar, grumbling in powder;
• 20 g of milk chocolate;
• canned pineapples, peaches, bananas and other fruits to taste.

Preparation Instructions:

1. Flour, starch and cocoa mix together and skip through a sieve. Eggs divided into proteins and yolks. Whites whipped with a pinch of salt into the magnificent foam, and yolks with sugar - to a light cream;
2. Next, in yolks in two or three receptions alternately introduce a protein foam and dry components. The dough is to the oven so that it has become one high and lush biscuit, which after cooling should be dissolved into two layers. The least beautiful thin chocolate root crushed by cubes.
3. Disposable in the syrup gelatin to connect with yogurt. Chilled cream whipped with sugar powder. Connect yogurt with cream and cream ready. Piece of fruit leave for baking decoration, and the rest is crushed arbitrarily.
4. A deep salad bowl is covered from the inside with a food film, on its bottom and sides with beautiful patterns lay out fruit. To pour off a couple of cream spoons, then distribute biscuit cubes to fruit.
5. Fruit biscuit layer Hiding a cream, in such a way to fill the entire salad bowl, and on top cover all the whole biscuit with a layer.
6. Leave a cake for 6 to 8 hours or overnight in the refrigerator, then turn over to a serving dish and decorate with a chocolate chip or melted warm chocolate.

From custard dough

The design of this cake is such that it is difficult to determine: this is a fruit cake or this fruit cake. You can make dessert as in summer using seasonal fruits and in winter, putting in the filling of the workpiece from the freezer or tropical fruits that can be bought at any time of the year. Cake from a custard test with filling from bananas, oranges, kiwi and pineapples got the name "Tropicanka".

To make the dough for cakes and cream will be required:

• 200 g of butter (half - in the dough and half - in cream);
• 200 ml of water;
• 230 g of flour, 100 g from this quantity will go to cream;
• 2.5 - 3 g of salts;
• 6 eggs, of which 2 are in cream;
• 400 ml of milk;
• 200 g of sugar;
• any fruits and berries for filling.

Progress:

1. In a small saucepan, pour water, salt it and put the creamy oil sliced \u200b\u200bwith pieces. Bring to a boil and pour all flour into the raising mixture.
2. Brew the dough until it collected in a lump, and will not lag behind the walls, remove it from the fire. Give the mass to cool about 50 degrees. Next, one can interfer chicken eggs.
3. On a parchment sheet, draw a rectangle with the sides of 20 and 25 cm, then spread it on smaller rectangles with dimensions 4 by 5 cm. Turn over the parchment pattern down, lubricate with vegetable oil and draw the mesh, but already with a confectionery bag test.
4. The resulting openwork root bake until prepared at 210 degrees. Thus, bake another 2 - 3 embers, alternating a rectangular mesh with diagonal.
5. To jump sugar and flour into milk, drive eggs. All these ingredients mixer mix up to uniformity. Then send to a small fire and with constant stirring to respect until thickening. Cool to room temperature and beat with soft oil.
6. To put the first baked grille, the holes in it are filled with fruit and berries, lubricate everything on top of the cream. To put on top of the next openwork korzh and repeat all actions again. Top dessert lubricate with cream and decorate with fruit. Ready cake before filing to remove in the refrigerator.

Fruit cake decoration

Juicy fruits can be not only one of the ingredients of the cake, but also the elements of its decor.

In comparison with other ways of design, cake decoration with fruit has a number of advantages: accessibility, wide color gamut, naturalness and simplicity of use.

How can I decorate a ready-made dessert with fruit and berries:

1. Beautiful fruit cutting, laid out on top. Bright colors of fruits and berries (red, orange, green and blue) can become a material for creating real pictures on cakes. You can use both whole fruits and berries and cuts from them. In the second case, the cuts are better covered with a thin layer of decor gel or jelly for cake to keep a presentable view for a long time.
2. Fruits in jelly. If fruits can darken beautifully on the surface of the cake, it will be reasonably pouring their layer of jelly, which will help create the effect of painting in ice.
3. Fruits and chocolate. To bring chocolate notes into the fruit decor, just just dip the berries or slices of fruit into a melted dark or white chocolate. You can also make beautiful simple elements from a chocolate in the form of a web, which then simply distribute between fruit.

Despite the seeming complexity of cooking, such cakes are prepared very easily. Do not deny yourself the pleasure of making such a dessert to please yourself and your close delicious and at the same time useful delicacy.

There are quite a few reasons to cook a delicious cake. Only in the summer, in the heat, I don't want to stand at the stove at all. In this case, cakes without baking can be appropriate. Recipes (photos of such desserts are presented below) will be found in any culinary notebook. But a special place among them occupy jelly cakes with the addition of fruit. But the whole thing in their ease and freshness. This is what is needed on a hot summer day.

Cake "Broken Glass"

This simple cooking without baking can quite apply for the title of culinary masterpiece. And all thanks to his stunning appearance, which resembles not the marble, not that glass. For its preparation, it will be necessary:

100-150 grams of fresh berries or fruits (taking suitable to the taste to canned);

9 sheets gelatin;

9 grams (1 bag) gelatin powder.

How to cook?

Delicate shape with a diameter of 18 cm solved the food film. Instead, you can take any capacity of 1.5-2 liters, and then a jelly cake with fruit can be made, changing the sequence of layers. Get fruit from a compote, add stevia to them and 2 tablespoons of a compote. Grind in a blender. Separately soak in water for 10 minutes. It is good to squeeze and dissolve on a small fire in 50 ml of liquid. Add more hot to the fruit mass and beat until it increases in volume and will not light up. Then add and mix well. Stay in the form and wait until it cools. It is usually required about 2-3 hours.

Just like other jelly fruit cakes (photo above), it is multi-layered. For the second layer, fruits and berries are well to wash, go through and lay out on top of the curd souffle. It is advisable to do it carefully and most beautifully, because they will be perfectly visible in the transparent mass. From the remaining compote and powder gelatin to prepare jelly according to the instructions on the package. Can be used as semi-finished products. Pour fruit and remove again into the refrigerator, already until it is frozen.

Of course, it takes time to prepare jelly cakes without baking. Recipes (photos of desserts are always amazed) will require some skills, but you do not need to turn on the oven on a hot day. Yes, and there are them in a very nice me.

In addition, the jelly fill of less calorie than the traditional cream or whipped cream, so the treat with it is easier and suitable for those who try to adhere to diet food. Recipes cakes with jelly are very diverse. They are performed completely from the jelly base, or part of the cake bakes, and the part is decorated with bright jelly layers. In the latter put strawberries, currants, gooseberries, raspberries, kiwi, bananas, oranges, pineapples, apricots, chocolate and nuts.

The five most commonly used ingredients in recipes:

The finished product is significantly different from those that are sold in the store, as it does not have dyes and preservatives, and natural foods make it not only tasty, but also useful. It is usually a bit of time to prepare, and even a newcomer can cope with this work. During the cooking, it is important to clearly follow the recipe so that the dessert turns out to be sweet. If you comply with all the requirements and recommendations, then the result will justify all the expectations and please the home, guests and chef itself.

On the site there is, this cake is something like him, but instead of fruit jelly, fresh fruits are added here. Gentle sour cream jelly, light biscuit, juicy berries - a cake is easy, with a delightful taste. Berries or fruits for a cake can be used almost all, only apples, probably, are not very suitable here - hard hard. In the summer, a very beautiful cake is obtained with raspberries, strawberries, blackberry, honeysuckle. Very tasty cherry cake. In winter, do with persimmon. I usually use two or three kinds of fruit. It turns out beautifully if the top of the cake is putting beautifully with pieces of fruit contrasting in color, for example, red and green (strawberry and kiwi, raspberries and kiwi), or yellow and green (apricots and grapes). Inside the jelly cake is good to put bananas, but do not put bananas upstairs, otherwise they are oxidized in the air and darken. This summer Cake with Fruit You can make one big cake or portion for each guest in the creams, in any case the success of this delightful dessert is provided.

Ingredients:

for biscuit:

• 3 eggs
• 1 cup of sugar
• 1 cup flour
• (Glasses are usual)

for sour cream jelly:

• 3 tbsp. l. gelatin
• 200 ml of cold boiled water
• 800 g sour cream 20-25% fat
• 1 cup of sugar
• vanillin at will

• fruits any (or berries) - 500-700 g (I have 2 banana, 2 nectarine, 2 kiwi)

Recipe for a jelly cake with fruit:

For biscuits: Eggs to beat with sugar in a foam 7-10 minutes, then add flour, mix the spoon, pour into a lubricated oil of the Multivarka bowl, bake for 60 minutes in the "Baking" mode. Ready biscuit from the bowl, completely cool, cut into cubes. Step-by-step photo-instructions of the preparation of a classic biscuit can be viewed – We do almost all the same, only instead of 5 eggs, take 3.

When I am preparing this cake for the holidays, the biscuit biscuit per day or two to the celebration, the biscuit passes, nothing will happen to him, and then cook sour cream, fruit and coming the cake. It turns out not so tiring.

For sour cream jelly: gelatin soak in a glass of cold boiled water for 40-60 minutes.

In the meantime, it is sour cream to beaten with sugar to dissolving sugar. Delicious, of course, with sour cream 25% fat. Somehow made and with a 15% sour cream, the cake kept the form, broke)) with low-fat sour cream, it is better to do in the creams or add a little more gelatin so that the jelly was stronger.

Updated gelatin to bring to a boil, but not boil, pour hot in sour cream with sugar, mix.

Fruits wash everything and cut.

We start collecting a jelly cake with sour cream. It will take a large form. I did in a three-liter saucepan with litters of litter, the cake turned out to be 2.5 liters. I am writing that you presented the size of the necessary form.

On the bottom, it is beautifully labeled pieces of fruit, it will be the top of the cake.

We put half the biscuit cubes and half of the fruit. Pour sour cream jelly carefully so that the picture does not get down at the bottom. We put in the refrigerator to frozen (half an hour).

Then put the remaining cubes of the biscuit, alternating them with fruit, and fill with the remaining sour cream.

If the cream (jelly) during this time has already begun to stick, heat it a little bit, I do it in the microwave. When everything was put, handed over with hand or spoon with a slightly, to make all biscuit cubes in the cream, make a flat surface, it will be the bottom of the cake so that it is smoothly stood.

Someone will ask: why do in two stages, why not put all the biscuit immediately and do not pour the entire cream immediately? You can do it, but then all sour cream immediately go down, and the top pieces of the biscuit may not be in the cream and dry. And however, to whom it cannisitely, you can immediately put all the fruits, I do not lay out any of them, the whole biscuit and pour all the cream, will also be tasty.

I collect a jelly cake with a sour cream in the evening, I put in the refrigerator for the night. In the morning, the shape with a cake is lowered for a few minutes in hot water, attach to the shape of a flat kelka, turn the cake, it will turn out to be on a plate of fruit up.

If someone is afraid of these manipulations, it is possible to store the bottom and wall shape of the food film, then you can not lower the water, but simply flip over to the plate and remove the film.

Little tinned, and our handsome jelly cake with fruit is ready!

Bon Appetit!!!

For the recipe with the photo Thank you by Baybakov Oksana!

Sincerely, Natalia.