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.
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.
To prepare jelly for filling the fruit cake, you will need: dry gelatin, water, berry or fruit syrup, 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.
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 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.
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.
Summer jelly cake with fruit is easy to create from sour cream jelly, purchased biscuit roll and fresh fruit, and berries.
From one package purchased in the store biscuit cakes very easily and quickly prepares a delicious and lightweight cake with fruit.
So that finished purchased biscuits are better soaked with cream, they can be slightly scratched with a fork.
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.
Chocolate is perfectly combined with many fruits.
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).
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".
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.
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.
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.
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 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.
for biscuit:
for sour cream jelly:
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.