Delicate jelly sponge cake. How to make jelly cake

You can make a cake with jelly and fruit from milk, kefir or water, with layers of shortbread or waffle cakes. Everyone chooses fruit filling according to their taste - fresh fruits, frozen, canned or dried.

Such jelly recipes do not require serious cooking training; even a novice housewife can handle it. Moreover, you can take the cakes not only baked at home, but also ready-made store-bought ones. To make the cake colorful and appetizing, you need to strictly follow the recipe below.

Cake with jelly and fruit - general principles of preparation

To prepare jelly, you can take gelatin powder or in the form of plates. In the first case, the gelatin is soaked longer, about half an hour. But if you take quick-hardening gelatin, you just need to dissolve it in hot water or by heating cold water. In the second case, gelatin swells in a quarter of an hour; it will also need to be warmed up a little.

In addition to fruit in jelly cakes original taste add ground nuts. It is advisable to purchase soft types of nuts: cashews, walnuts or pecans. The dark skin of walnuts must be removed before grinding and adding to jelly. To do this, you just need to fry them in a dry frying pan.

Instead of fresh fruits, you can use canned fruits to make these cakes. It’s better to crush them a little, place them directly on the cake, and only then pour them with the jelly mass. In turn, it is advisable to add syrup from the selected canned food to the jelly mass, so the cake will turn out even more delicious.

Cake with jelly and fruit - classic recipe

Ingredients:

1 liter of milk;

100 ml cold water;

1 g vanillin or 1 tsp. vanilla syrup;

50 g gelatin;

One glass of sugar;

Half a kilo of fresh fruit.

Cooking method:

1. Pour gelatin powder with cool boiled water. Stir and let it brew.

2. Rinse and peel the fruits. Mangoes, apples, pears, plums, grapes, peaches or apricots are suitable. Only ripe soft fruits or berries are needed. Peel or pit them, depending on the type of fruit you choose. Cut into small pieces.

3. Heat the milk. If you take an ultra-pasteurized product, do not boil it. Bring regular milk to a boil and cool slightly.

4. Add vanilla and sugar to the milk. The latter will quickly dissolve in a hot environment.

5. Mix hot (but not boiling water) milk with gelatin. Mix. Strain through a sieve.

6. Place the fruit in the jelly mold. The cake will be more interesting if you put a multi-colored pattern of pieces on the bottom of the silicone mold.

7. Carefully pour the gelatin milk over the drawing and let it cool on the table. Then put it in the refrigerator to harden completely.

8. After 3-4 hours, the cake can be removed from the mold. Place a dish on it and turn it over. Slowly remove the form. If it doesn't turn out well, hold the cake pan in warm water. But make sure that no liquid gets into it.

Cake with jelly and fruit on waffle crust

Ingredients:

One cake (Viennese waffle);

Half a liter of cream;

2 tbsp. l. gelatin powder;

150 ml water;

A glass of sugar;

A pinch of cardamom;

1 g ground star anise;

Two peaches;

Two apricots.

Cooking method:

1. Mix powdered gelatin with water and leave for a quarter of an hour. If you take plates rather than powder, they swell a little longer.

2. Add sugar, cardamom and star anise to the cream. Let it heat up. Do not bring to a boil.

3. Remove cream from heat and add to gelatin. Stir until the swollen jelly grains disperse. Allow the mixture to cool to room temperature.

4. Rinse the peaches and fruit and remove the pits. Cut the pulp into thin slices.

5. Take a cake pan – not shaped, with a flat bottom. Place waffle crust on the bottom. The diameter of the cake and the bottom of the mold must match.

6. Place pieces of fruit on the cake and pour cream mixture over it.

7. Place on the refrigerator shelf for 3-4 hours.

8. Carefully remove from the mold and serve.

Cake with jelly and fruit on homemade crust

Ingredients:

50 g margarine;

20 g butter;

200 g sugar;

One egg;

1.5 tbsp. wheat flour (premium grade);

5-6 g baking powder;

1 g vanillin or extract;

5-6 ripe plums;

A pinch of dry mint or lemon balm;

20 g gelatin;

Glass of water.

Cooking method:

1. Grind soft margarine with sugar (100 g) and egg. Add flour and baking powder. Knead the dough.

2. Thoroughly grease the baking dish with butter. The cake will be prepared in it later, so choose a springform or silicone mold. It will be easier to remove the finished cake from these.

3. Place the pan with the dough in a hot oven and bake at a temperature of 180-200˚C for about 20 minutes.

4. Then let the cake cool well. It is better to leave it for 5-6 hours.

5. In the meantime, rinse the plums and remove the seeds from them. Grind the pulp into puree in a blender. Mix with sugar, lemon balm and vanilla.

6. Mix gelatin with water in an enamel bowl. Stir and let swell for 15-20 minutes. Place on the fire and heat until the grains dissolve. Be sure to stir and do not let it boil. Cool the mixture slightly.

7. Strain the gelatin directly into the plum puree through a fine sieve. Stir and leave to cool naturally. Then you can keep it in the refrigerator for a little while.

8. Place still liquid plum-gelatin puree on the crust and put it in the refrigerator for a couple of hours.

Cake with jelly and fruit without baking

Ingredients:

400 g of “Jubilee” cookies;

50 g butter;

100 ml sour cream;

100 g cottage cheese;

1-2 pears;

50 g gelatin;

One glass of granulated sugar or powder.

Cooking method:

1. Mash the cookies into crumbs, either in a blender or with a spoon. Mix with soft butter.

2. Cover the cake pan with food foil, both the bottom and sides.

3. Place cookies on the bottom and press down to form a base for the cake.

4. Mix sour cream and cottage cheese thoroughly with sugar (take only 100 g). You can rub the mixture through a sieve. Place on base and level. Place the mold in the refrigerator for 20-30 minutes.

5. In the meantime, add 150 ml of water to the jelly. Stir and leave to swell.

6. Peel the kiwi and pears. Place the pulp in two bowls, one kiwi, the other pear. Also grind the fruits separately into puree.

7. Stir the gelatin again and heat on the stove until it has a homogeneous liquid structure. Do not let it boil. Cool slightly and divide into two equal parts. Mix one part with kiwi puree, the other with pear puree.

8. Now take out the mold with the base of the cake. First pour one fruit puree with jelly. Place in the refrigerator.

9. When the first jelly hardens, pour the second one on top. Remove again to harden.

10. Then place a plate on the mold and turn the mold over. Take it off. And then carefully remove the layers of food foil from the cake.

Cake with jelly and fruits on sour cream

Ingredients:

Half a kilo of cottage cheese;

150 g sour cream;

25 g gelatin (instant);

Two apples;

100 g blueberries;

150 g sugar.

Cooking method:

1. Mix cottage cheese with sour cream and half the specified amount of sugar. Beat with a blender until the mass is smooth and smooth.

2. Mix gelatin with water (60 ml) and heat until it is completely dissolved. Strain.

3. Prepare apple pulp and blueberries. Grind into puree. Mix with sugar.

4. Mix the curd mass and fruit-applesauce. Add cooled gelatin and beat for a couple of seconds until smooth.

5. Cover the pan with cling film or foil. Pour in the prepared mixture. Level the top.

6. Place in the refrigerator, and after 4-5 hours take out the finished cake. All that remains is to get it out of the mold.

Cake with jelly and fruit pulp

Ingredients:

500 g fruit pulp;

Half a liter heavy cream;

300 g shortbread cookies;

25 g gelatin;

A glass of sugar.

Cooking method:

1. Pour gelatin into 90-100 ml of water. After a quarter of an hour, stir and heat. Pour through a sieve.

2. Grind the cookies to fine crumbs. You can grind it with a rolling pin, a blender, or simply pass it through a meat grinder. Suitable for both store and homemade cookie.

3. Turn the fruit pulp into a puree-like mass.

4. Mix the cream with sugar and beat with a mixer until fluffy. Using a spatula, mix the cream with the fruit puree.

5. Add the cooled jelly to the butter cream. Mix carefully.

6. Pour one third of the jelly mass into the mold. Place on the top shelf of the refrigerator until hardened.

7. Sprinkle with cookie crumbs and pour over the second layer of jelly. Wait for it to harden again. Then another layer of cookies and a layer of jelly.

8. When the cake is completely ready, remove it from the mold and serve. Do not store in a warm place for a long time, otherwise the dessert will begin to melt.

Cake with jelly and fruit - tricks and useful tips

To make it easier to remove the jelly cake from the mold, you need to first cover it with a layer of oiled food foil or film.

If the liquid jelly in the recipe is poured onto the cake, it must be cold in the first stage of solidification.

Do you want to make a cake from kefir or fermented baked milk? Beat it with fruit or berry puree and add gelatin diluted in water and cooled. Once set, your cake will have a delicately sweet taste.

The products from the recipe are suitable for decorating the finished cake. If it contains pineapple pieces, you can decorate the top of the dessert with them.

In order for the cooled jelly to come out of the mold well, you need to keep it in hot water.

Gelatin in dishes can be replaced with regular agar-agar.

Cakes decorated with jelly look very luxurious. It’s a pleasure to put such a homemade delicacy on the table during a holiday, or, pack it in a beautiful box, and go on a visit with it. The cake can be filled with a thick layer of jelly, inside of which there will be berries and slices of fruit, or the jelly layer will be thin, adding shine to the fruits that line the top of the cake.

You will need

• Homemade jelly with fruits.
• gelatin (20 g sachet)
• water (1 glass)
• granulated sugar (1/2 cup)
• berry or fruit juice (1 glass)
• slices of berries and fruits
• jam (4 tbsp)
• Jelly from a bag
• bag of fruit jelly (1 piece)
• wine (100 ml)
• granulated sugar (1/2 cup)
• springform pan or parchment paper
• Jelly for filling the cake
• bag of jelly for filling the cake
• juice or water (250 ml)
• granulated sugar (2 tablespoons)
• culinary brush

Instructions

1. Homemade jelly with fruits Soak gelatin powder in a glass of cold boiled water. Let the gelatin soak for 30 minutes. Pour berry or fruit juice into a ladle, add granulated sugar. Boil it. Cool slightly and pour in the swollen gelatin. With continuous stirring, completely dissolve the gelatin. Strain into a large bowl. Add slices of fruit and berries to the liquid. Cool until slightly viscous.

2. Cover the finished cake with a thin layer of jam or marmalade. The product must be in a split form, the sides of which are higher than the tier of the cake. If you do not have such a form, then wrap the cake tightly with parchment paper. The jelly should not flow down the edges. Pour the cooled jelly with fruit onto the jam layer and place the cake in the refrigerator.

3. Jelly from a bag. Soak the jelly from a bag as written in the instructions. In a ladle, mix wine with granulated sugar, pour in the dissolved jelly and bring to a boil. Stir continuously until the jelly grains are completely dissolved. Cool.

4. Layer the top of the cake, the one that is in a springform pan or wrapped in parchment, with beautifully chopped fruit. Using a tablespoon, pour a thin layer over the fruit little by little and let the jelly harden. Better yet, immediately put the cake in the refrigerator for 10 minutes. After this, remove and pour out the remaining jelly. Let it harden.

5. Jelly for filling the cake. Mix the dry mixture from the bag with granulated sugar, add water or juice, and put on fire. Boil for one minute. Cool the cake decorated with fruits or berries in the refrigerator. This jelly hardens very quickly, so it must be applied to the cake while it is hot.

6. There can be two options for applying to the cake. Or you pour all the jelly onto the cake at once. Distribute it evenly over the surface, starting from the middle to the edges. Or use a pastry brush. Dip it in jelly and paint a fruit or berry layer to make your top decoration bright and fresh.

Berry jelly tartlets are a charming dessert, and not just for kids.

You will need

• For tartlets:
• - 300 g flour;
• - 3 yolks;
• - 100 g sugar;
• - 200 g butter.
• For filling:
• - 4-5 peaches;
• — 2 glasses of water,
• - 0.5 cups of berry syrup;
• - 3 tablespoons of gelatin.
• For decoration:
• - berries (to taste);
• - whipped cream;
• - mint leaves (melissa).

Instructions

1. Sift the flour, add diced butter and sugar. Mix everything with your hands until fine crumbs form. After this, add the yolks and knead the dough. Wrap the dough in cling film and place in the refrigerator for 30-40 minutes.

2. Roll out the chilled dough into a layer 3-4 mm thick, cut out circles equal to the diameter of the molds. Grease the molds with butter, place circles of dough, press firmly to the bottom and walls of the molds.

3. Place a circle of parchment paper on top and fill the molds with peas. Bake the tartlets in an oven preheated to 200°C for 10-15 minutes. Then remove the peas and bake for another 5-7 minutes, until golden brown, cool.

4. Pour 1/4 cup of water over gelatin and leave for 20-30 minutes to swell. Heat two glasses of water, pour in the berry syrup and boil for 1-2 minutes. Dissolve gelatin in berry syrup, cool to room temperature and brush the inside surface of the tartlets with a brush, place in the refrigerator and let harden.

5. Wash the peaches thoroughly, trim the flesh from the pits and cut into pieces. Place pieces of peaches into tartlets, fill with berry jelly and refrigerate for 2-3 hours until completely set. When serving, garnish with berries, whipped cream, lemon balm or mint leaves.

There are a lot of different desserts that can be prepared without baking in the oven. One of the most beautiful and delicious is the cookie and jelly cake. This cake can look very impressive on the table and is perfect for those who don’t like to bother with the oven.

Light airy dessert

To prepare a light, delicate jelly cake, take: - jelly in bags of various colors - 3-4 pcs.; - gelatin - 30 g; - sour cream - 1 l; - sugar - 200 g; - bananas - 2 pcs.; - kiwi. - 2 pcs.; - orange - 1 pc.; - tangerine - 1 pc.; - vanillin - to taste; - dry sugary cookies - 500 g. First, prepare the jelly according to the instructions on the package. To make the jelly more dense, add a little less water than indicated in the instructions. To set, pour the jelly into molds about 2 cm thick (or into large plates). Cut the frozen jelly into small cubes with a knife and pour into a large bowl. Place peeled and cut into cubes or small slices of kiwi, orange, tangerine and bananas there. After this, take sour cream and beat with sugar, add a little vanillin. Dissolve gelatin in hot water and pour little by little into sour cream, stirring continuously. In a separate bowl, mix the fruits, jelly cubes and cookies, then pour the mixture with whipped sour cream and gelatin and leave to cool in a cool place. When the cake has hardened, lower the bowl into hot water for a few seconds so that the edges of the dessert move away from the dish, and tip the finished cake onto a plate.

Layer cake with jelly and cookies

To prepare a shiny layered jelly cake, take: - nectarine - 1 piece; - green grapes - 15-20 berries; - kiwi - 1 piece; - banana - 2 pieces; - raspberries or strawberries - 30-40 pieces; - orange - 2 pcs; - sour cream - 400 ml; - milk - 150 ml; - sugar - 200 g; - gelatin - 25 g; - jelly in bags - 3 pcs; - dry sugary cookies - 300 g. It is recommended to use various jelly colors - red, yellow and green. First, take a cake pan and line the bottom perfectly with kiwi, nectarine, grapes and bananas (this will be the top of the cake). Dilute green jelly with water, heat it and pour over the fruit. Place the bowl in the refrigerator to allow the first layer of cake to set. At this time, dilute the red jelly with hot water and leave to cool. When the 1st layer of the cake has hardened, place the berries on top and fill them with red jelly. Place the pan back in the refrigerator. Meanwhile, peel the oranges and cut into small circles. Take out the cake pan, place oranges on the 2nd layer and fill them with yellow jelly. Place the form in the refrigerator. At this time, start preparing the last layer of the cake: mix sour cream with sugar and add gelatin and cookies diluted in warm milk. Quickly pour the final layer into the cake pan and place the dessert in the refrigerator until completely set. Place the finished cake on a large plate and decorate to taste.

Helpful advice
When applying a thin layer of jelly, be careful to match the color of the jelly to the color of the fruit decoration. Fill red berries and fruits with red jelly, and yellow ones with yellow. If you are using a multi-color top, fill it with clear jelly.

Multilayer cakes with a gelatin layer on top always attract more attention than their relatives with cream or other types of decoration. Many people think that such desserts are very difficult to prepare and have a rather labor-intensive preparation process. It's actually very easy to make jelly on top of the cake. How to do it at home from available products, this article will tell.

Types of cakes

There are several options for cakes with jelly on top:

1. The base is made of dough, then a layer of cream or soufflé, and then the cake itself. The disadvantage of such a cake is that it is quite high in calories and takes a long time to prepare (taking into account all the layers). A significant plus - it's amazing appearance And taste qualities.
2. A no-bake cake based on a layer of crushed cookies mixed with butter or condensed milk or dried fruit. This dessert can also have a layer of cottage cheese, yogurt or cream, which is topped with a layer of jelly.
3. Fruit cake or, as restaurant workers call it, “seasonal cake.” The base of such a dessert is often made of shortcrust pastry, and is quite thin, and the entire space inside is occupied by whole fruits and berries or their pieces, which are filled with a gelling mass on top. Sometimes this is a thick layer (at least 4 cm), and sometimes the fruit is simply coated with thick jelly with a brush so that they have an attractive appearance and are easier to transport.

Biscuit based

The basic recipe for a cake with jelly on top looks like this:

• To begin with, a sponge base of six eggs is baked. To do this, beat the eggs with 1 cup of sugar until they increase in volume by at least 3 times.
• The mass should become almost white, fluffy and thick.
• At this point, the oven should already be preheated to 200 °C, and the baking pan should be lined with parchment, lightly greased.
• Next, mix 1 cup of flour into the egg mixture with a spoon, moving the spoon in one direction from bottom to top (this is very important if you don’t want the sponge cake to turn into a lifeless cake).

• Pour the batter into the prepared pan and place it in the oven.
• Bake for at least 40 minutes, without opening the oven door for the first half hour so that the dough does not settle.
• When the biscuit is ready, let it cool in the mold, then remove it and cut the base into 2 layers lengthwise using a sharp knife.
• Next, saturate the layers with cream, stack one on top of the other, and cover the top with a small layer of cream (no more than 1 cm) to level the surface, bringing it to perfection. In the future, the jelly on it will look perfect.
• Chill the cake in the refrigerator until the cream becomes firm.

A few important aspects

Many ignorant people who have tried with jelly on top have failed only because they did not know some of the nuances of preparation. The most common situation: the jelly dripped from the cake along with the cream, and if there was no cream at all (there were such attempts), then upper layer it simply soaked into the biscuit, turning it into something unintelligible.

Also, many jelly with fruits did not harden at all, although the preparation proportions were correct. What are the mistakes?

1. The most important thing: at the time of pouring, the jelly must be absolutely cooled to such a state that the first signs of thickening, that is, gelling, appear.
2. It is also important to use a thick cream, preferably oil or cream based. Custard, as well as whipped cream, do not combine with jelly at all, as they have a too watery structure, which, in combination with the jelly mass that has not yet hardened, becomes more liquid and flows off the cake.
3. And one more thing: if fruits are planned in the jelly on top of the cake, then it should not be pineapples and kiwis - they are incompatible with gelatin, since their enzymes neutralize their properties. Therefore, if you want to make jelly with fruit inside, you need to opt for other options, or use canned ones. Fruits that have undergone heat treatment are deprived of enzymes.

Preparing the cream

It is for this reason that those who have never prepared such desserts should start with more simple option, for example, from a cake with cherry jelly. On top you can decorate it with whole berries, if desired, covering them with a thin layer of sweet mass.

So, for a sponge cake of six eggs, you can prepare a cream from whipped sour cream with sugar, in a ratio of 3:1, adding a little vanillin to them for a better aroma. The mixture is whipped until a fluffy, stable foam is achieved, but it is important not to overdo it, otherwise the sour cream may turn into oil. When the cream begins to thicken, you need to watch carefully and reduce the speed of the mixer.

Next, the resulting cream is coated with layers of biscuit, as well as top part, which should be smoothed out with a knife. Place the cake in the cold for at least an hour so that the cream becomes harder, then the jelly on it will be more stable and harden faster.

Pour jelly

To prepare you need to take:

• 2 tbsp. cherry juice;
• 4 -6 tbsp. l. sugar (depending on taste preferences);
• 25 g of gelatin and 150 g of cold water to dilute it.

Let the gelatin swell, and then dilute it in cherry juice, add sugar and heat until completely dissolved. Do not allow the liquid to boil under any circumstances, otherwise the gelatin will lose its properties. After which it should be cooled until it becomes thick, and when signs of thickening appear, pour the jelly on top sponge cake.

How to pour jelly onto a cake?

Probably, every novice pastry chef has made such a mistake: the jelly, when trying to pour it into a springform pan (for further convenient removal of the cake), poured out through the joint of the walls or there was no suitable shape at all. How to avoid this?

1. If there is no suitable sized mold for pouring the jelly, then you can use an ordinary wide bowl, which is slightly larger in diameter than the biscuit base. Line it with cling film, pour in the jelly, let it harden completely, then take it out, place the biscuit base on top, and trim off the excess edges with a knife slightly heated over the fire.
2. If a suitable springform mold is available, but it is not high enough to fill the jelly, then its height can always be increased using foil or oiled baking paper, which must be folded several times to give greater density (after all, they must withstand the pressure of the gelatin mass).
3. How to make a cake with jelly on top if the socket in the mold is leaking liquid? The solution is still the same: a thick ring of oiled paper that will cover the biscuit layer and rise above the edge of the mold. It is the dense structure of the paper form that is important, so you should be meticulous in the process of preparing this ring. And do not forget that the jelly is poured already at the first stage of hardening.

No bake cake

For those who don’t like to tinker in the kitchen for a long time, and even bake something, the recipe for a cake (with photo) with jelly on top, but without baking and with a minimal dough base will appeal to your taste. What’s especially nice is that such desserts are lower in calories than their biscuit counterparts, and they are also easier to digest.

For preparation you will need the following ingredients:

• 300 g plain cookies;
• 150 g butter and the same amount of cottage cheese;
• 700 g sour cream or heavy cream;
• 180 g granulated sugar;
• two bags of jelly;
• 55 g gelatin;
• vanilla;

Fruits are added based on the color of the jelly: lime - if the jelly is green or yellow, orange - if orange, strawberry - if red.

Preparation

1. Grind the cookies into crumbs and mix with butter. If the mass is not flexible enough, you can add a couple of tablespoons of condensed milk or cream.
2. Place the resulting mass in an even layer at the bottom of the springform pan, pressing firmly with your hands, and then place it in the refrigerator.
3. Dilute gelatin in a glass of cold water, and when it swells, heat in a steam bath until dissolved.
4. Grind cottage cheese with sugar and vanilla using a blender until creamy. It is important that there are absolutely no small curd grains (this is why some chefs recommend rubbing the cottage cheese through a sieve).
5. Add sour cream and beat a little more and, stirring continuously, pour in the gelatin. Grind quickly and pour onto the cookie base.
6. The mass will harden quickly, so you need to act quickly to ensure the top layer is even.

Since the plan was to have a cake with jelly on top, it means you need to prepare the top layer:

• In a small saucepan, dilute the contents of the jelly packets in 600 grams of water and heat a little until everything dissolves well.
• Place the mass in a cool place and, stirring occasionally, check its condition: when the mass begins to thicken slightly, it’s time to pour the top.

Fruits in jelly on a cake

The most crucial moment remains: how to pour jelly on top of the cake so that the fruit is beautifully laid out inside?

One of the main rules: do not make too thick a layer of the jelly itself, then when pouring the fruits will not float up in a random order, which sometimes happens when there is a large volume of the top layer.

So, the cooled jelly for the top layer has already begun to show signs of gelling, which means it’s time to cut the fruit:

• If the cake has an orange or lime layer, cut them into 5 mm thick circles along with the skin. It's important to use a really sharp knife to get nice, even cuts.
• We lay them out in a picturesque pattern on the curd layer of the cake, which has already frozen well (it’s better to make sure and test for elasticity with your finger).
• Then carefully pour the jelly on top in small portions so that the fruit pattern is not disturbed. At the same time, it is worth making sure that the level of the orange layer is not much higher than the fruit itself.
• We immediately return it to the refrigerator until the top layer has completely hardened, and when serving, decorate with a few mint leaves or large chocolate chips.

If strawberries are used for the cake

When half of the prepared jelly has been poured onto the cake, spread whole berries, with the sharp part up, placing them tightly to each other. It is worth noting that the berries should be selected in advance so that they are undamaged and of the same size.

When all the berries are laid out in a row, put the cake in the cold for 10-15 minutes so that this layer becomes more elastic and secures them. It is important not to let it harden completely, otherwise the uniformity of the top layer will be lost. This does not affect the taste in any way, but aesthetics are also important.

The gentle coolness of the aromatic jelly will not leave anyone indifferent on days of scorching sun. And the airy and soft biscuit will fill everyone with energy for the whole day. Also, thanks to the fruit, this jelly cake will become not only beautiful, but also very healthy. This is especially important in the summer, when there is a lot of fruit, and children completely refuse to eat it, and in the winter, when almost every person has vitamin deficiency, and the body asks for vitamins. Each of us knows about the benefits of cream, as one of the most important dairy products.

Story

Did you know that jelly is not such a new dish? More than 5 centuries ago there were mentions of it in ancient manuscripts. Only then did people use pork or chicken bones to make jelly rather than gelatin. Even in modern times, such meat jelly is cooked. It’s just that they call it jelly or jellied meat.

Over time, jelly recipes developed and improved. So in 1845, Peter Cooper invented a powder for making jelly from juices and mousses. True, that powder was not as strong in action as the current gelatin. He turned ordinary juice or colored water into jelly. And only after another 40 years, a powder was released that was more similar to modern jelly. It added color, sweetness and a strong thickness to the dessert. It was then, in 1885, that a jelly cake was first created with the help of modern jelly at that time.

Ingredients

For the biscuit

• 120 gr. Sahara,
• 4 eggs,
• 50 gr. flour.

For the creamy jelly

• 0.5 liters of cream or thick sour cream,
• 1 cup of sugar,
• 25 gr. gelatin.

For interlayer

• 2 packs of jelly with your favorite flavor

For impregnation

• 6 tablespoons of water,
• 1 tablespoon cognac,
• 2 tablespoons sugar.

Fruits

• 4-5 strawberries,
• 50 gr. green grapes without seeds,
• 1-2 kiwis,
• 1 orange,
• 30 gr. cherries

For oil rim

• 300 gr. oils,
• 0.5 cans of condensed milk.

Making jelly cake

First you need to prepare a biscuit

1. Beat 2 eggs with 60 gr. white sugar It is best to beat them using a blender. In this case, the egg-sugar mass must increase at least 3-4 times after whipping. You can also first beat the whites with sugar and the yolks separately in a separate bowl, and then mix them together.
2. Then, in several additions, add 25 grams to the whipped sweet mass. flour. This is about 2-2.5 tablespoons. Mix the entire dough from bottom to top slowly and carefully so that the whites do not settle quickly. Use a thin wooden spatula to mix; it keeps the whipped eggs fluffy.

   

3. Cut a small piece of parchment paper and line the bottom of the prepared baking pan. IN in this case A heart-shaped split mold with a diameter of 21.5 cm was taken.

   

4. carefully pour the dough into the mold

   

5. Preheat the oven to 120 degrees and bake the biscuit in it for the first 15 minutes. Then reduce the oven temperature in 2-3 batches every 5-7 minutes by 5-10 degrees. You need to check the readiness of the biscuit with a match or a dough stick. Just stick a match in the middle of the sponge cake. If the dough does not stick to it and it is dry, then the sponge cake is ready.

   

6. prepare 1 more sponge cake. However, it does not need to be removed from the mold after baking.

Prepare cognac impregnation

Now make butter jelly

1. Pour gelatin into a saucepan or stewpan with a volume of at least 750 ml.

   

2. fill it with 0.5 cups of cold water. Stir it with a spoon and leave for 20 minutes to swell.

   

3. Whip cream or sour cream together with sugar. To make jelly, the cream must be at room temperature. If you suddenly forgot to take them out of the refrigerator earlier, then just warm them up a little on the stove

   

4. melt the gelatin over the lowest heat and stirring constantly

   

5. Remove the gelatin from the heat and stir in the whipped cream or sour cream.

   

Then pour the first layer of jelly cake

Prepare lemon jelly

Now fill the second sponge cake with creamy jelly.

Prepare fruit to decorate the cake

Decorating the cake

Now make a beautiful rim for the cake.

This jelly cake with fruit will diversify and decorate your everyday family meal. It will also be an excellent sweet greeting at a holiday or a cool dessert on a hot picnic. For more quick option prepare jelly cake with cookies. To do this, just use cookies instead of baked biscuits. Cookies are best baked milk or a cracker.

Also cook sometime. This cake is very easy to prepare. Pour the prepared jelly into different plates. different colors. Leave it until it hardens completely. Then prepare the creamy jelly as in the recipe above. Cut the frozen multi-colored jelly into cubes and place it all together in a large bowl. Then pour the creamy jelly into it and mix everything with your hands. After the cake has completely set, lower the bowl into boiling water for 3-5 seconds. In this case, boiling water should not fall on the cake itself. Then take the bowl of jelly and flip it sharply onto a plate. And voila! You have a magical and delicious dessert. Surprise and delight your family and friends with your culinary skills. And here they are simple recipes delicious and beautiful dishes will help you with this.

There is a website that says this cake is somewhat similar to it, but instead of fruit jelly, fresh fruit is added here. Delicate sour cream jelly, light sponge cake, juicy berries - the cake turns out light, with a delicious taste. Almost any berries or fruits can be used for a cake, only apples are probably not very suitable here - they are a bit hard. In summer, a very beautiful cake is made with raspberries, strawberries, blackberries, and honeysuckle. The cake with cherries is very tasty. In winter I make it with persimmons. I usually use two or three types of fruit. It turns out beautifully if the top of the cake is beautifully laid out with pieces of fruit contrasting in color, for example red and green (strawberries and kiwi, raspberries and kiwi), or yellow and green (apricots and grapes). It is good to put bananas inside the jelly cake, but do not put bananas on top, otherwise they will oxidize in the air and darken. This summer fruit cake You can make it as one large cake or in portions for each guest in bowls; in any case, the success of this delicious dessert is guaranteed.

Ingredients:

for biscuit:

• 3 eggs
• 1 cup of sugar
• 1 cup flour
• (regular glasses)

for sour cream jelly:

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

• any fruit (or berries) - 500-700 g (I have 2 bananas, 2 nectarines, 2 kiwis)

Recipe for jelly fruit cake:

For the biscuit: beat eggs with sugar until foamy for 7-10 minutes, then add flour, mix with a spoon, pour into a greased multicooker bowl, bake for 60 minutes on the “baking” mode. Remove the finished biscuit from the bowl, cool completely, and cut into cubes. You can see step-by-step photo instructions for preparing a classic sponge cake – We do almost everything the same way, only instead of 5 eggs, we take 3.

When I prepare this cake for the holidays, I bake the sponge cake a day or two before the celebration, the sponge cake will sit, nothing will happen to it, and then I prepare sour cream jelly, fruit and finish the cake. It turns out not so tiring.

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

Meanwhile, beat sour cream with sugar until sugar dissolves. It tastes better, of course, with 25% fat sour cream. I once made it with 15% sour cream, the cake did not hold its shape well, it wobbled)) With low-fat sour cream it is better to make it in bowls or add a little more gelatin to make the jelly stronger.

Bring the soaked gelatin to a boil, but do not boil, pour hot into sour cream and sugar, stir.

Wash and cut all the fruits.

Let's start assembling the jelly cake with sour cream. Will need large shape. I made it in a three-liter pan with displacement marks, the cake turned out to be 2.5 liters in volume. I am writing this so that you can imagine the size of the required form.

As beautifully as possible, place pieces of fruit on the bottom; this will then be the top of the cake.

Place half the biscuit cubes and half the fruit on them. Fill with sour cream jelly carefully so that the pattern on the bottom does not get lost. Place in the refrigerator until hardened (half an hour to an hour).

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

If the cream (jelly) has already begun to harden during this time, warm it up a little, I do this in the microwave. When everything is laid out, lightly press the top with your hand or a spoon so that all the biscuit cubes are in the cream, make a flat surface, this will be the bottom of the cake so that it then stands evenly.

Someone will ask: why do it in two stages, why not put the whole biscuit in at once and pour out all the cream at once? You can do it this way, but then all the sour cream will immediately spill down, and the top pieces of the sponge cake may not be in the cream and may be a bit dry. However, if anyone cares, you can put all the fruits at once, without laying out any of them, the whole sponge cake and pour it all over with cream, it will also be delicious.

I assemble the jelly cake with sour cream in the evening and put it in the refrigerator overnight. In the morning, lower the cake pan for a few minutes. hot water, attach a flat plate to the pan, turn the cake over, it will end up on the plate with the fruit facing up.

If someone is afraid of these manipulations, you can cover the bottom and walls of the mold with cling film, then you don’t have to lower it into the water, but simply turn it over onto a plate and remove the film.

A little fiddling, and our beautiful jelly cake with fruit is ready!

Bon appetit!!!

We thank Oksana Baibakova for the recipe with photos!

Sincerely, Natalia.