Dessert curd and sour cream cake on gelatin with fruit. Decorating a cake with jelly and fruits Quick cake with gelatin

Fruits are an inexhaustible source of vitamins, which make any dessert prepared with them tastier and healthier. Thus, a cake with fruit has lower calorie content compared to other sweets, but is more attractive appearance And light fresh taste. It is important that many of these desserts can be prepared in the summer from seasonal fruits, without even turning on the oven.

The simplest no-bake fruit cake is made from:

• 600 g marshmallows;
• 450 ml heavy cream for whipping;
• half a kilo or a little more bananas;
• a third kilo of kiwi;
• the same number of oranges.

Cooking method:

1. Make cream from cream and powder by whipping chilled dairy product with sweetener. Dissolve the marshmallows into thin slices. Peel the fruit and chop bananas into circles, kiwi and citrus fruits into semicircles.
2. Place a layer of marshmallow slices on a large flat plate, keeping the gaps between them minimal. Coat a layer of marshmallows with cream and place bananas on it. The sequence of the following layers: marshmallows, cream, kiwi, marshmallows, cream, oranges, marshmallows.

With gelatin and sour cream

Summer jelly cake with fruit is easy to create using sour cream jelly, purchased sponge roll and fresh fruits and berries.

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

• two glasses of sour cream;
• half a glass of powdered sugar;
• a couple of bags of gelatin;
• 80 ml drinking water;
• 300 g ready-made sponge roll;
• strawberries, currants, bananas and other fruits and berries to taste.

Cooking recipe step by step:

1. Leave the gelatin with water for a while so that it becomes saturated with moisture and swells. Meanwhile, beat the sour cream until fluffy, gradually adding powdered sugar.
2. Wash the fruits, dry them and, if necessary, cut them into small pieces.
3. Melt the swollen gelatin in a water bath and add it into the whipped sour cream in a thin stream, then add the fruit and mix.
4. Line a bowl with cling film. Cut the roll into slices 1 - 1.5 cm thick and decorate the bottom and walls of the prepared form with them. Pour onto the biscuit sour cream jelly with fruit, smooth and put in the refrigerator until completely frozen.
5. Turn the bowl of frozen jelly onto a serving plate and carefully remove the cake by pulling the edges of the cling film. If desired, the dessert can be decorated as your heart desires.

From sponge cakes

From one package of store-bought sponge cakes it is very easy and quick to prepare delicious and light cake with fruit.

This delicacy includes:

• 3 ready sponge cakes;
• one and a half cans of condensed milk;
• 180 g of high-quality butter (from 73%);
• 2 bananas;
• 4 kiwis;
• 250 g canned pineapples;
• 1 can of whipped cream, chopped nuts and chocolate for decoration.

How to quickly make a cake from ready-made cake layers:

1. Beat the softened butter, adding condensed milk one tablespoon at a time. When all the butter and condensed milk become one, the cream is ready.
2. Prepare tropical fruits: peel bananas and kiwis and chop them into half rings, drain the juice from pineapples, and cut their pulp into smaller pieces.
3. Start assembling the cake. Coat the first cake with cream, place a layer of prepared fruit on it and cover with the second sponge cake. Repeat layers of cream, fruit and biscuits. Top the third cake layer with whipped cream, nuts, chocolate and fruit slices.

In order for ready-made store-bought biscuits to be better soaked in cream, you can lightly scratch them with a fork.

Curd and fruit cake

To prepare a light cottage cheese and fruit dessert for the base you will need:

• 75 g butter;
• 40 g powdered sugar;
• 1 egg;
• 50 g sour cream;
• 2.5 g soda;
• 2 g salt;
• ½ orange (zest);
• 125 g flour.

For a layer of curd cream and fruit you need to take:

• a packet of gelatin;
• two tablespoons of orange juice;
• three tablespoons of water;
• a third kilo of fat cottage cheese;
• half a glass of powdered sugar;
• 200 ml heavy cream (from 35%);
• 250 g of fruit (fresh or canned).

Sequence of actions:

1. Beat the soft butter or simply grind it with powdered sugar until smooth, then stir in the egg and sour cream, combining it with soda in advance. After this, sift the flour, add salt and add finely grated orange zest for flavor.
2. We insulate the bottom and sides of the springform pan with oiled parchment. Then spread it over the bottom with a tablespoon. ready dough, from which we will prepare the base of the future cake in a preheated oven. Let the finished cake cool in the mold.
3. Soak the gelatin in water and orange juice for the time indicated on the packaging.
4. Grind the cottage cheese with powdered sugar using a blender to a homogeneous paste-like state, then gradually introduce the swollen and dissolved gelatin into it.
5. Whip the cream to stable peaks and fold into the curd mass in several additions.
6. Wash the fruits, peel if necessary and cut into small slices, then mix with cream.
7. Mass of fruits and curd cream distribute evenly over the cooled base and put in the refrigerator for 6 – 8 hours. After this, carefully remove the dessert from the mold. You can decorate the cake with fruits and chocolate.

Fruit and yoghurt dessert

A no-bake cake with gelatin and fruits can be prepared not only based on various fermented milk products, but also, in a dietary version, from yogurt. It can be either purchased or prepared independently using special starter cultures.

For such a dessert, baked in a mold with a diameter of 20–22 cm, the proportions of ingredients are as follows:

• up to 200 g shortbread cookies;
• 65 g butter;
• 450 ml yogurt;
• 90 – 110 g sugar;
• a couple of tablespoons of lemon juice;
• 2 – 3 sachets of gelatin, 25 g each;
• half a glass of water;
• fruits and berries to taste.

Cooking algorithm:

1. Mix crushed cookies with softened butter. Line the bottom of the springform pan with the resulting mixture and freeze on the refrigerator shelf (at least 30 minutes).
2. Peel the fruits, turn them into cubes with light movements of a knife and simmer for several minutes on the fire along with sugar and lemon juice.
3. First soak the gelatin in water and then heat it in a microwave oven until it becomes a homogeneous liquid.
4. Combine prepared fruits, liquid gelatin and yogurt. Spread the resulting mass in an even layer over the shortbread crust and place in the refrigerator until completely set.

With added chocolate

Chocolate goes well with many fruits.

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

• 200 g cookies;
• 100 g butter;
• 250 g dark chocolate;
• 400 g cottage cheese;
• 400 g fat sour cream;
• 200 g ground sugar powder;
• 30 g gelatin;
• 100 ml water;
• 40 ml milk;
• 300 g strawberries.

Preparation:

1. Mash the cookies until crumbly, melt the butter, and turn 50 g of chocolate into chips. Connect all these components together and compact them in an even layer along the bottom of the springform pan (diameter - 20 - 21 cm).
2. Pour water into the container with gelatin and set aside for 20 - 30 minutes.
3. Sprinkle the cottage cheese with powder on top and blend with a blender until all lumps and grains are eliminated.
4. Melt 150 g of chocolate, combine with milk, and mix with cottage cheese.
5. Dissolve the gelatin in a water bath and pour into the curd and chocolate mixture, whisking it with a mixer. Then stir in chocolate cream pre-whipped sour cream.
6. Spread a little cream over shortbread, place washed whole or sliced ​​strawberries on it, distribute and smooth the remaining cream on top. Place the treat in the refrigerator.
7. After hardening, carefully remove the cake from the mold and sprinkle on top chocolate chips from the remaining 50 g of chocolate and decorate with sliced ​​strawberries.

"Fruit slide"

Simple even for a schoolchild, but effective and unusual cake with fruits collected from chocolate biscuit, light yoghurt cream and fruit (canned and fresh).

Chocolate sponge cake is baked from:

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

List of ingredients for the cream:

• 20 – 30 g of gelatin in granules or powder (instant);
• half a glass of syrup from canned pineapples or peaches;
• 300 ml peach or apricot yogurt;
• a couple of glasses of heavy cream (from 33%);
• 150 g sugar, ground into powder;
• 20 g milk chocolate;
• canned pineapples, peaches, bananas and other fruits to taste.

Cooking instructions:

1. Mix flour, starch and cocoa together and pass through a sieve. Divide the eggs into whites and yolks. Beat the whites with a pinch of salt into a fluffy foam, and the yolks with sugar until light cream;
2. Next, alternately add the protein foam and dry ingredients into the yolks in two or three additions. Place the dough in the oven so that it becomes one tall and fluffy sponge cake, which, after cooling, should be dissolved into two layers. Chop the least beautiful thin chocolate cake into cubes.
3. Combine gelatin dissolved in syrup with yogurt. Beat chilled cream with powdered sugar. Combine yogurt with cream and the cream is ready. Leave some of the fruit to decorate the baked goods, and chop the rest as desired.
4. Cover the inside of a deep salad bowl with cling film and place fruit in beautiful patterns on its bottom and sides. Pour a couple of spoons of cream onto them, then distribute the biscuit cubes mixed with fruit.
5. Pour cream over the fruit-biscuit layer, fill the entire salad bowl in this way, and cover the whole thing with a layer of biscuit on top.
6. Refrigerate the cake for 6 to 8 hours or overnight, then invert onto a serving platter and top with chocolate shavings or melted warm chocolate.

From choux pastry

The design of this cake is such that it is difficult to determine whether it is a fruit cake or a fruit cake. The dessert can be made both in summer, using seasonal fruits, and in winter, filling the filling with preparations from the freezer or tropical fruits, which can be bought at any time of the year. Cake from choux pastry stuffed with bananas, oranges, kiwi and pineapples was called “Tropicana”.

To make the crust dough and cream you will need:

• 200 g butter (half for dough and half for cream);
• 200 ml water;
• 230 g of flour, 100 g of this amount will go into the cream;
• 2.5 – 3 g salt;
• 6 eggs, 2 of them in cream;
• 400 ml milk;
• 200 g sugar;
• any fruits and berries for filling.

Work progress:

1. Pour water into a small saucepan, add salt and put butter cut into pieces. Bring to a boil and add all the flour to the bubbling mixture.
2. Brew the dough until it comes together in a lump and does not lag behind the walls, remove it from the heat. Allow the mixture to cool to about 50 degrees. Next, stir in the eggs one at a time.
3. On a sheet of parchment, draw a rectangle with sides 20 and 25 cm with a pencil, then draw it into smaller rectangles measuring 4 by 5 cm. Turn the parchment over with the pattern down, grease vegetable oil and draw a mesh, but using a pastry bag with dough.
4. Bake the resulting openwork cake until cooked at 210 degrees. In this way, bake 2 - 3 more cakes, alternating a rectangular mesh with a diagonal one.
5. Add sugar and flour to the milk and beat in the eggs. Mix all these ingredients with a mixer until smooth. Then place over low heat and cook until thickened, stirring constantly. Cool until room temperature and beat together with soft butter.
6. Place the first baked lattice on a serving dish, fill the holes in it with fruits and berries, and grease everything on top with cream. Place the next openwork cake on top and repeat all steps again. Spread the top of the dessert with cream and decorate with fruit. Place the finished cake in the refrigerator before serving.

Decorating the cake with fruits

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

Compared to other decoration methods, decorating a cake with fruit has a number of advantages: accessibility, wide range of colors, naturalness and ease of use.

How to decorate the finished dessert with fruits and berries:

1. Beautiful fruit slices laid out on top. Bright colors fruits and berries (red, orange, green and blue) can become material for creating real pictures on cakes. You can use both whole fruits and berries, and slices from them. In the second case, it is better to cover the sections with a thin layer of decorative gel or cake jelly to maintain a presentable appearance for a long time.
2. Fruits in jelly. If the fruits beautifully laid out on the surface of the cake may darken, then it would be wise to fill them with a layer of jelly, which will help create the effect of a painting in ice.
3. Fruits and chocolate. To add chocolate notes to fruit decor, just dip berries or fruit slices in melted dark or white chocolate. You can also make beautiful, simple elements from chocolate in the form of a cobweb, which you can then simply distribute between the fruits.

Despite the apparent complexity of preparation, such cakes are very easy to prepare. Do not deny yourself the pleasure of making such a dessert to please both yourself and your loved ones with a tasty and at the same time healthy delicacy.

Not all housewives are willing to spend hours in the kitchen preparing a cake. It happens that there is not enough time, but guests are about to arrive. A no-bake cake with gelatin and fruit will help you cope with such an unpleasant situation. It will not be difficult to make a choice of delicacy, because now a wide variety of recipes can be found on the Internet. The ingredients needed for such a dessert are simple, and buying them will not be difficult. And some taste better traditional cakes. Let's try to look at a few recipes.

With gelatin and fruit

When starting to cook, you need to decide on the fruit. They can be anything, based on the preferences of the hostess or guests.

• Take 500 g of sour cream and sugar to taste, beat everything until the sugar dissolves.
• Pour 20 g of gelatin into a saucepan, add 100 g of water (it needs to be cold) and let stand for at least 30 minutes.
• After the time has passed, put the pan on low heat and, without bringing to a boil and stirring constantly, dissolve the gelatin.
• Mix gelatin with whipped sour cream.
• We choose a deep shape, you can take a plate that fits the shape, or a salad bowl. Cover it with cling film and lay out pieces of any fruit.
• Place the sponge cake broken into pieces on top of the fruit, and then repeat the layers.
• At the end, fill everything with sour cream.

A cake made from sour cream and gelatin without baking should be placed in the refrigerator, preferably for two to three hours, so that the jelly hardens. Before serving the dessert, turn it over onto a flat plate and remove the cling film. Everyone will like this cake with gelatin, sour cream and fruit.

To prepare a gelatin fruit cake without baking you will need:

• One banana.
• One kiwi.
• Two peaches.
• Five pieces of apricot.
• Half a glass of strawberries.
• Half a glass of raspberries.
• Half a liter of sour cream.
• Gelatin 30 grams.
• One glass of sugar.
• Three hundred grams of finished biscuit.

You need to bake or buy a ready-made sponge cake in advance. Pour gelatin with chilled boiled water and set aside for about thirty minutes to swell. Wash and peel the fruits and berries and place on a paper towel. Cut the fruit into large pieces, but it is better not to touch the berries, but add them whole. Cut the biscuit into small cubes. Using a mixer, beat sugar and sour cream. After swelling, the gelatin must be melted until smooth; this is best done in a water bath.

While stirring, pour gelatin into sour cream and mix well. Take a deep salad bowl or bowl, cover the bottom with cling film and start shaping. There is no limit to fantasy here. You can start with fruit, and then add a biscuit and pour a little sour cream mixture on it. Next are berries with biscuit and again sour cream. You can lay out a pattern on the walls of the vessel, it looks beautiful. The main thing is that the last layer is a sour cream mixture.

By the way, you need to do everything quickly: the mixture may begin to harden. Cover the cake with cling film and put it in the refrigerator for 2-3 hours, maybe longer, then it will be even better.

From fruits with gelatin without baking

A tender and delicious no-bake gelatin cake is suitable for any occasion. You can make this cake just for dessert. After all, cooking requires simple and always available products:

• Cottage cheese 9% gram 300.
• Sour cream 350 grams.
• Gelatin 25 grams.
• Sugar gram 250.
• Water 200 ml.
• Vanillin 1 sachet.
• Two kiwi things.
• One orange.
• One tangerine.

We rub the cottage cheese through a sieve to improve the structure of the cake. Add vanillin and sour cream, mix with a spoon. Then add sugar and mix again. Let the resulting mixture sit for about ten minutes to dissolve the sugar. When the sugar has dissolved, beat everything with a blender.

Pour the gelatin into a bowl, add chilled boiled water and leave to swell for about twenty minutes. Then dissolve the gelatin by heating over heat and stirring constantly. Pour the cooled gelatin into the cottage cheese mixture and beat with a blender.

Cover the selected form with cling film and add chopped fruit. We cut the fruits at our discretion to get a pattern on the walls. Pour the curd mixture over the fruit, and the remaining fruit on top, put the mold in the refrigerator to harden for three hours.

Cover the cake pan with a flat plate and turn it over, being careful not to spoil anything. Carefully remove the film and serve dessert.

To prepare such a dessert, you need take the following products:

• 200 g of your favorite cookies;
• 100 ml milk;
• 3 small bananas;
• 10 g gelatin;
• Half a stick of butter.
• 400 ml low-fat yogurt or sour cream;
• 1 bar of dark chocolate can be replaced with 3 tbsp. spoons of cocoa;
• 6 tbsp. spoons of sugar.

Prepare gelatin as directed on the package. Throw the selected cookies into a blender and grind them; you can also use a food processor. Add the melted butter to the chopped liver and mix well.

We take a springform pan and put the resulting mass into it, compact it and level the top. Place in the refrigerator for 30 minutes.

Pour milk into a saucepan and put on low heat, add cocoa, gelatin and sugar. Stir constantly until the gelatin is completely dissolved. Remove and, stirring, add yogurt or sour cream.

Cut peeled bananas as desired. Remove the base from the refrigerator. Place bananas on it and pour the prepared mixture over it. Place in the refrigerator for three hours, or longer.

Strawberry cracker

To prepare the cake Ingredients needed:

• Strawberries (can be frozen) 2 kg.
• Heavy cream 500 g.
• Sugar 200 g.
• Vanilla sugar 1 packet.
• Black chocolate to decorate the cake 50 g.
• Preferably a square one, but you can also use just a 500 g cracker.

Sort the strawberries, rinse and dry. Having set aside the most suitable berries for decorating the cake, cut the remaining berries into slices, preferably thin. Beat the sugar and cream, adding vanilla to make the mixture thick. Crackers can be divided into several even parts depending on what shape is chosen for the cake.

Place crackers as the first layer on the chosen dish under the cake, then spread them with cream and cream. Place strawberry slices on top of the cream. Then repeat all layers. Cover the last layer with cream and decorate with the reserved strawberries. Break the chocolate and melt it. You can put it in the microwave or melt it in a water bath. Liquid chocolate pour over the cake.

With such a wide variety of no-bake cake recipes, you can constantly surprise your friends and family. Considering that there is nothing complicated in preparation, any housewife can handle it.

Bon appetit!

Attention, TODAY only!

Recipes for making cakes at home with photos

1 hour 20 minutes

175 kcal

5/5 (1)

Today, jelly can be found in different shapes, colors and flavors. This special type of sweets pleases both children and adults. Not so long ago, it became popular to prepare cakes with both jelly layers, poured on top and decorated with jelly, and with jelly cake layers. Thanks to this confectionery invention, there are a lot of options for decorating and decorating cakes; a jelly cake with fruit looks especially appetizing.

Sponge-jelly cake with fruits

If you want to surprise the most demanding guests with something truly original, then you should prepare this particular cake. It turns out surprisingly tasty, tender, and looks great in appearance.

For cooking we will need kitchen equipment:

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

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

Ingredients

For the biscuit:

For the jelly:

For impregnation:

For cream:

Fruits:

Preparing sponge cakes

1. In this recipe, the amount of ingredients is indicated for two sponge cakes, so we divide everything in half. Take two eggs and separate the whites from the yolks.

   Did you know? You need to separate the white carefully so that the yolk does not get into it. The container in which we place the whites must be perfectly dry, without a single drop of water, the same applies to the mixer whisks. Eggs must be chilled.

2. Beat the whites with sugar.
   
   

   Before you start beating, add a pinch of salt to the egg white, then it will be fluffy. You need to beat with a mixer until a fluffy foam forms, then little by little, 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 beat the protein, so you need to periodically turn off the mixer and look at the consistency.

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

   Important! It is advisable not to look into the oven while baking the biscuit, otherwise the dough may not rise.

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

Preparing jelly

Assembling the cake

Sponge-jelly cake with fruit is not greasy or too sweet, so your guests will enjoy eating it even after a hearty feast. We also suggest you try cooking, which will surprise your loved ones with its external originality and exquisite taste.

Jelly cake with fruits and sour cream without baking

To prepare this cake, you will have to put in a minimum of effort, as it is prepared without using an oven. It is original, looks appetizing and can show you as a good pastry chef, even if you do not have any special skills in making desserts.

• Cooking time– 35 minutes.
• Designed for eight servings.
• Kitchenware: pan with a thick bottom,deep bowl with a round bottom, mixer.

For jelly-sour cream cake with fruit we will need:

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

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

And for real lovers chocolate desserts We recommend you try it.

Curd jelly cake with fruits

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

• Cooking time– 30 minutes.
• Designed for 12 servings.
• From kitchen appliances you need to take: mixer, a saucepan with a thick bottom,deep bowl or plastic packaging from a store-bought cake.

I make cottage cheese jelly cake with sour cream and fruit according to this 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.

Making curd jelly cake with fruits without baking

1. We clean all the fruits and cut them into rings.
   
2. Take a bowl or box from 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, pour gelatin with cold water for 20 minutes to swell.
   
   
4. Beat 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. Place all the fruits in the same container, you can also add cookies, squeeze out lemon juice and mix all the ingredients evenly over the top of the curd mass.
   
   
7. Take the orange jelly out of the refrigerator, pour the curd and fruit mixture into an even layer and put it in the refrigerator overnight.
   
   
8. Jelly cake with cottage cheese and fruits is ready to eat. Bon appetit!
   
   

Video recipe for jelly cake with fruits

Also watch the video, which demonstrates a simple recipe for a delicious jelly cake with fruit based on a sponge cake. This guide will clear your doubts about creating a delicious dessert.

Jelly cakes are a godsend for both a beginner in dessert making and a first-class chef. You probably have own recipe this light dessert- share it with us so that others can use it too interesting ideas to create such a delicate cake.

There are many reasons to cook delicious cake. Only in the summer, when it’s hot, you don’t want to stand at the stove. This is where no-bake cakes may be appropriate. Recipes (photos of such desserts are presented below) will definitely be found in any culinary notebook. But a special place among them is occupied by jelly cakes with added fruit. And the whole point is their lightness and freshness. This is what you need on a hot summer day.

Cake "Broken Glass"

This easy-to-prepare, no-bake dish can easily claim to be a culinary masterpiece. And all thanks to its stunning appearance, reminiscent of either marble or glass. To prepare it you will need:

100-150 grams of fresh berries or fruits (take those that suit your taste with canned ones);

9 sheets of gelatin;

9 grams (1 sachet) gelatin powder.

How to cook?

Line a springform pan with a diameter of 18 cm with cling film. Instead, you can take any container with a volume of 1.5-2 liters, and then you can make a jelly cake with fruit, changing the order of layers. Remove the fruit from the compote, add stevia and 2 tablespoons of compote. Grind in a blender. Separately, soak in water for 10 minutes. Squeeze well and dissolve over low heat in 50 ml of liquid. Add while still hot to the fruit mixture and beat until it increases in volume and brightens. Then add and mix well. Place in the mold and wait until it cools down. Usually it takes about 2-3 hours.

Just like other jelly fruit cakes (photo above), it is multi-layered. For the second layer, wash the fruits and berries well, sort and place on top curd soufflé. It is advisable to do this carefully and as beautifully as possible, because they will be clearly visible in the transparent mass. Prepare jelly from the remaining compote and powdered gelatin according to the instructions on the package. You can also use semi-finished products. Pour over the fruit and put it back in the refrigerator until it hardens completely.

Of course, it takes time to make no-bake jelly cakes. The recipes (photos of desserts are always amazing) will require some skill, but you don’t need to turn on the oven on a hot day. And eating them in the heat is much more pleasant.

Jelly cake with fruits - a real work of art, jelly cream for which you can do with sour cream and cottage cheese or simply transparent. Thanks to the fruit filling, you can create a confectionery masterpiece of indescribable beauty and unique taste. This cake is all-season: it is perfect for the summer, when in the heat you don’t really want to load your stomach with desserts with an abundance of fatty foods. butter cream, and in winter it will delight the body with a powerful vitamin cocktail, which is so lacking at this time. Almost anything can serve as a mold for such a dessert - from a shaped baking dish to an ordinary round bowl or pan.

Important! I give advice in advance depending on what you will use to make the cake. A pan or bowl can be covered with ordinary cling film, thanks to which the finished cake can easily be removed from the mold without falling apart, or it is enough to immerse such a dish in hot water for 5 seconds, which will also slightly melt the jelly that is in contact with the mold and allow the cake to easily slip out. If you are using a springform baking pan, then it is advisable to use a hair dryer, with which you heat the pan along the entire diameter and then gently release the clamp. Carefully remove the mold, using a knife to help the jelly filling separate from it if necessary.

How to choose the right ingredients

For fruit filling, choose fruits and berries at your discretion or according to the season. If you want to make a cake with white jelly, use sour cream, cream or cottage cheese for this case. You can use jelly with any flavor you wish.

Simple Jelly Fruit Cake Recipe

Kitchen appliances: mold for the future cake, kitchen cutting board, knife, saucepan or saucepan, spoon, wide bowl, large dish.

Ingredients

Step-by-step preparation

1. Pour gelatin and jelly into a saucepan with boiled water at room temperature, let stand for 25 minutes.
2. Prepare the fruit filling of the dessert: cut clean fruits (apples, plums, oranges, peaches and bananas) into cubes. An apple, orange or peach can also be cut into slices for an additional interesting decoration.
3. Wash the grapes, remove the branches and tails.
4. Place all the fruits in the mold according to your preference. At the same time, it is better to try to mix fruits with each other, so that each subsequently cut piece of dessert contains a different filling, and not an abundance of one type of fruit.
   
   
5. When all the fruits are laid, smooth them over the surface.
   
   
6. Place the saucepan on the fire and, stirring, heat and dissolve all the contents.
   
   
7. Pour the resulting jelly into the mold with the fruit and let it harden in the refrigerator for a couple of hours.
   
   
8. Remove the frozen dessert from the refrigerator, lower it into boiling water for 5 seconds, remove from it, then cover the mold with a large dish and turn the entire structure over.
   
   
9. Dessert should be on the platter.
   
   

Video recipe

You can watch the preparation of this dessert in the short video below. In the same way you can prepare sponge jelly cake with fruit : all you need to do is prepare biscuit dough(you will see how to make it in the recipe below) and bake the sponge cake, meanwhile making the fruit top of the cake, and when the sponge cake is baked, let it cool, then pour the fruit jelly, cover everything with the cake so that it falls into the mold, and again pour the remaining jelly over everything.

Recipe for sour cream and jelly cake with fruit and sponge cake

Cooking time: 6-7 hours.
Number of servings: 8-12.
Kitchen appliances: oven, mixer; baking dish, form for the future cake (bowl, pan, etc.), 2 deep dishes, cling film, kitchen cutting board, knife, saucepan or saucepan, 3 spoons, large dish.

Ingredients

Step-by-step preparation

1. Make biscuit dough: beat eggs into a deep bowl, add sugar, beat with a mixer until foamy. Add flour, baking powder, vanilla sugar, mix thoroughly with a spoon. Beating with a mixer of this composition will not allow the biscuit to rise well enough.
   
   
2. Pour the dough into a baking dish and cook in a preheated oven at 200 ºC for about 20-30 minutes. Check readiness with a wooden stick.
3. As soon as you set the biscuit to bake, pour boiled water into the saucepan with gelatin.
4. Beat the sour cream and sugar with a mixer until the sugar crystals dissolve.
   
   
5. Heat a saucepan with gelatin and, stirring, dissolve the swollen gelatin in it, then stir into the sour cream.
6. Wash and cut fruits and berries as necessary.
7. Cover the mold in which the cake will harden with cling film. Place some of the fruit.
8. Cut the finished cooled biscuit into large pieces. Place 1 layer on top of the fruit in the pan. Cover with sour cream jelly.
   
   
9. Repeat the layers 1-2 times in the same way. The jelly filling should cover the biscuit well so that everything sticks together when it hardens.
   
   
10. Cover the cake pan with cling film and refrigerate to set overnight or 5-6 hours.
    
    
11. From the form from ready-made cake remove the covering film, cover with a dish, turn the structure over and remove the film from the cake.
    
    

Video recipe

In the same way you can do curd jelly cake with fruits , after grinding the cottage cheese through a sieve or grinding it in a blender. In the recipe below and in the video below, the sponge cake is cut into cubes and filled with jelly, but you can also use a whole sponge cake or half of it, which fits loosely in the mold with fruit.

Some confectioners advise using starch in the biscuit dough (1 tablespoon for today's recipe). According to them, it will make the cake more fluffier.

How to decorate such a cake

In fact, such cakes already have their own decoration in the form of fruit and berry filling. Additionally, they can be decorated with mint or lemon balm leaves.

How to serve this cake

It is better to serve this kind of cakes to the table whole, so that your dessert appears in all its glory, and then cut into portioned pieces with a sharp knife and distribute on plates.

Possible other preparation and filling options

Frozen fruits and even jam are also actively used as filling for jelly cakes in winter. Instead of a sponge cake, crushed biscuits filled with melted butter can serve as a base for fruit jelly. butter. The resulting mass should be leveled to the shape of the future cake and cooled in the refrigerator before placing the jelly on it.

Conclusion

Pay attention to the “Broken Glass” cake— another very nice option fruit dessert. Well, and dedicated to fans of everything chocolate, the recipe for the unsurpassed “Three Chocolates” cake!

Don't forget to tell everyone in the comments how you made the fruit jelly cake, and how you and your loved ones thought it tasted!