If you love jelly cakes, then you have come to the right place, I offer a very tasty recipe for jelly sponge cake. I don’t really like jelly, so I always make this cake with sponge cake. You can buy ready-made biscuits, or bake a small biscuit yourself. We bake the biscuit in advance; it must rest before cutting. We will also prepare sour cream and jelly cream, and you will also need the jelly itself - 3-4 packs of different colors. I’ll show you two assembly methods, choose either one, both are good, I cook differently every time, according to my mood, so to speak. Also below is a VIDEO RECIPE for making such a cake, in which everything is clearly shown. I would like to offer a few more amazing recipes: , .

RECIPE for sponge jelly cake:

3-4 types of jelly

40 g gelatin

CREAM:

700 ml sour cream

300g sugar

300 ml water

BISCUIT:

3 tbsp. l. sugar (heaped)

3 tbsp. l. flour (with a slide)

maybe vanilla sugar

How to make sponge jelly cake:

— We also prepare the jelly in advance strictly according to the instructions on your package. You can take 4-5 types of jelly. Pour the jelly into molds, let cool and put in the refrigerator until completely cool. To make the jelly harden quickly, take a little less liquid than indicated in the instructions. For example, it says 400 milliliters, take 300-320 ml.

— When the jelly and sponge cake are ready, we begin assembling the cake.

— Preparing the cream:

Add sugar to the sour cream and simply stir, no need to beat. Next, strictly according to the instructions on your package, dilute the gelatin. Take 300 milligrams of water and 40 gelatin. Stir until smooth and immediately pour into sweet sour cream, which will immediately make it thinner, but will soon begin to thicken. This will happen in 5-20 minutes depending on your gelatin.

— Meanwhile, cut the jelly into small pieces with a spoon and mix.

- You can assemble this cake in different ways - in a regular bowl, silicone mold, cake mold. This time I'm making the cake in a springform pan. We will also cut the biscuit into small pieces.

— Grease the mold with vegetable oil with a brush. This is so that the cake can be easily separated later. When preparing such a cake, I do not mix everything together, but cook it in layers - a layer of sponge cake - a layer of jelly. To do this, divide the biscuit into two parts and also divide the jelly mass into two parts.

- Mix about half or a third of the sour cream with biscuit pieces. Place half of this biscuit mass on the bottom of the mold. Top with half of the jelly mass. Pour in sour cream and spread the second part of the biscuit and sour cream mixture. But not all the way to the edge - you need to spread jelly around the edges to make the cake more beautiful when finished. That is, the sides of the finished cake should consist of jelly and sour cream, and the sponge cake should be in the middle.

— We decorate the top as desired. You can sprinkle with grated chocolate; this time I sprinkled with coconut flakes.

— We put the cake in the refrigerator, after two hours it can be released from the mold and cut. If desired, you can decorate the top of the cake. Whip 10 milliliters of cream with a fat content of 33 percent with the addition of food coloring.

- If you do inverted version, then the dishes should be lightly greased with a brush with vegetable oil, or covered with cling film: the first layer should not be biscuit, but sour cream and jelly. Then a layer of sponge cake, jelly and another sponge cake on top. When we turn the cake over, there should be a sour cream and jelly mixture on top and on the sides and the cake will look beautiful.

Very tasty jelly sponge cake ready!

Delicious, simple and refreshing.

In hot weather it is eaten with great pleasure. And in the cold season, before cutting, let the cake stand at room temperature to warm up, so that the sour cream mass melts slightly, so that there is no cold set on the teeth, although for ice cream lovers in winter, a cold cake is not a barrier to pleasure.

Enjoy your tea!

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If you decide to make a fruit cake, you should make sure that the fruits and berries on it look more juicy and appetizing. To do this, you can cover the cake with jelly filling. The jelly will add shine to the fruit placed on the surface of the cake and protect it from weathering and darkening.

Jelly for fruit cake can be prepared using juice, which will give the cake not only a beautiful appearance, but also additional taste.

To prepare jelly filling for a cake, you can use regular dry gelatin, or you can purchase ready-made jelly mixtures in the store. Now they are produced in large quantities and with a wide variety of flavors.

7 secrets to a successful jelly fruit cake

1. To prevent the jelly from being absorbed into the surface of the cake, the finished sponge cake should be greased with a thin layer of jam or marmalade. Then place dried berries or pieces of fruit on the surface and pour a thin layer of jelly.

2. To prevent the jelly from flowing down the sides of the cake, before pouring, the cake must be placed in a springform pan, the sides of which are higher than the level of the cake.

3. Instead of a springform pan, you can use baking paper - tightly wrap the sides of the cake with parchment paper.

4. To make the jelly harden faster on the surface of the fruit cake, keep the cake in the refrigerator before pouring.

5. Fill the cake with gelatin starting from the middle to the edges.

6. Gelatin for pouring should be cooled and slightly viscous. Then it will harden faster and will not be absorbed into the surface of the cake.

7. If a fruit cake is decorated with a thin layer of jelly, the color of the jelly filling should match the color of the fruit and berries. Red jelly is for red berries and fruits (raspberries, red berries, strawberries), and yellow jelly is for yellow ones (apricots, peaches, oranges). If you are using multi-colored fruits, then prepare a clear jelly without juice.

Recipe: Fruit Cake Filling Jelly

• Gelatin - 20 g (1 heaped tablespoon)
• Water - 1 glass
• Berry or fruit juice - 1 glass
• Sugar

— Soak dry gelatin in 1 glass of cold boiled water, stir well and leave to swell for 30 minutes.
— Pour berry or fruit juice into a saucepan, add sugar to taste.
— Bring the juice to a boil and, gradually stirring, pour in the swollen gelatin.
— Continue stirring until all the gelatin has dissolved.
— Cool the jelly mass until slightly viscous.

Recipe: Jelly cake with fruit and sour cream

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

Biscuit:
- beat eggs with sugar until foamy for 7-10 minutes,
- then add flour, mix with a spoon, pour into a greased form,
- Bake until done.
- Remove the finished biscuit from the bowl, cool completely, cut into cubes.

Sour cream jelly:
- soak gelatin in a glass of cold boiled water for 40-60 minutes,
- Beat sour cream with sugar until sugar dissolves.
- bring the soaked gelatin to a boil, 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.

• Place pieces of fruit at the bottom of a large container (approximately 3 liters); they will be at the top in the finished cake.
• Then top with half the chopped fruit and half the biscuit cubes.
• Carefully pour half of the sour cream-jelly mixture so that the pattern on the bottom does not get lost.
• Place in the refrigerator until hardened (half an hour to an hour).
• Then lay out the remaining biscuit and fruit, and fill with the remaining sour cream.
• Place the mold with the jelly-sour cream cake in the refrigerator for several hours (overnight).
• To make it easier to remove the finished sour cream cake with fruit from the mold, lower it into hot water for a few seconds. You can also line the mold with cling film in advance and then pour in the jelly-sour cream mixture with fruit and biscuit.

Jelly cake is a beautiful, delicious and elegant dessert that made a splash in America in the 1960s and has not lost popularity since then. In most cases it is done very simply, but requires care. But the end result is amazing with the play of colors. Take different jelly, a beautiful shape and make this little masterpiece.

Jelly cake has its own characteristics in cooking. Please note that often the weight of the ingredients depends on the form in which you will cook it. Therefore, compare its volume with the bowl you have. But this does not cause any particular inconvenience. If you happen to have any “extra” ingredients left, make a mini version of the cake in a regular cup.

It is better to use a plastic or iron mold. But it is preferable not to use aluminum - it gives the jelly a metallic taste. A glass or ceramic mold will be inconvenient due to its weight (you will need to put it in and out of the refrigerator several times), but a silicone mold is very flexible and unstable - one wrong move and the color layer can spread unevenly. And, unfortunately, unlike baking, jelly is washed off silicone in the same way as any other material.

Citrus pleasure

This no-bake jelly cake is super easy to make. You can try making it with children.

A cake pan with a recess in the middle with a volume of 5.5 cups is used, i.e. almost 1.5 liters.

Ingredients:

• Condensed milk - 1 can.
• Jelly (orange, lemon) - 2 sachets (90 g) each.
• Gelatin - 1 tbsp. l. (15g).
• Water - about 1 liter.

How to make striped jelly cake? Recipe with detailed explanations

1. Prepare the milk base. Take half a glass of water and dilute 1 tbsp. l. gelatin. If it is instant, it will swell within 20-25 minutes, if regular - 40-45 minutes.
2. Meanwhile, boil a glass of water and then mix it with the gelatin, stirring until it is completely dissolved.
3. Pour a can of condensed milk into the mixture. Stir and make the first layer of cake in a mold lined with cling film so that the finished dish can be removed by pulling its edges. Pour the excess mixture into a separate cup or other container.
4. Place in the refrigerator to harden for approximately 15 minutes (not in the freezer, but in the regular section). The time may vary slightly, depending on the volume of the dish and the power of the equipment. Therefore, before pouring subsequent layers, always check the readiness of the previous ones.
5. Let's move on to the color layers. Dilute two bags of orange jelly in 200 ml of hot water (boiling water). Stir, let cool and pour into mold. Place in the refrigerator again for 15 minutes.
6. Now let's repeat the previous step with lemon jelly.
7. Let the jelly cake cool properly in the refrigerator - 2-3 hours. Some housewives make it overnight, and by morning it hardens well.

If the shape is tall, then you can add multifruit flavored jelly to this variation of the recipe. You can also make portioned dessert in identical cups.

How to make jelly fruit cake?

This luxurious dessert will remind you of the hot tropics and decorate your holiday table.

In general, you can use a variety of fruits, but avoid fresh pineapples, kiwis and papaya, as the enzymes they contain may prevent the jelly from setting. Well, we'll make a peach and grape jelly cake. The recipe does not require baking, consists of only two layers, so it is done quite quickly. A 1.5 liter mold was used.

Ingredients:

For the fruit layer:

• Gelatin - 1.5 tbsp. l.
• Canned peach - 2 pcs.
• Large grapes - 10 pcs. (cut in half and remove seeds)
• Peach syrup - 300 ml
• Vegetable oil - 1 tbsp. l.

For the milk layer:

• Sugar - 2 tsp.
• Gelatin - 1 tbsp. l.
• Yogurt (mango flavor) - 500 ml.
• Milk - 100 ml.

1. In a small saucepan, combine peach syrup and 1.5 tbsp. l. gelatin. Heat over moderate heat, stirring until dissolved in liquid. Do not boil.
2. Grease the mold with vegetable oil and lay out the fruit, alternating a peach slice and half a grape.
3. Fill the mold with the gelatin mixture and refrigerate for 1 hour.
4. When the fruit layer has hardened - sticky but hard when touched, let's make the milk part. Mix milk, sugar and gelatin (1 tbsp), simmer over low heat until it dissolves. Remove from heat, add yogurt, stir.
5. Pour over the first layer and leave to harden for 2 hours in the refrigerator.

If the jelly cake with fruit is difficult to remove from the mold, lower it for a couple of seconds (no more, otherwise it will spread) into hot water.

Colorful abundance

The jelly cake “Broken Glass” looks like stained glass or mosaic. And it is still made just as simply and consists of a small number of ingredients.

You will need:

• Cream with high fat content (35-36%) - 300 ml.
• Gelatin - 1 tbsp. l.
• Pineapple juice - 50 ml.
• Vanillin - 0.5 tsp.
• Jelly - 3 bags (90 g each) of different flavors.
• Cookies (sweet crackers, biscuits, long-lasting) - 150 g.
• Oil - 50 g.

1. It’s better to start working on the cake early. We have three different colors and flavors, but if you want, you can take more. If there is more jelly left than needed, decorate the top of the cake with it.
2. Make the jelly according to the standard instructions on the package: dilute one packet with 100 ml of hot water. Pour each color into rectangular molds and leave in the refrigerator for several hours, or better yet, overnight.
3. Then cut the jelly into cubes.
4. Whip the cream to stiff peaks, add sugar and vanilla, mix again.
5. Soak the gelatin in water (0.5 cups). Bring pineapple juice to a boil over moderate heat. Dissolve the gelatin mixture in it.
6. Grind the cookies into crumbs. The most convenient way to do this is with a food processor or blender. But if you don’t have them on your household, you can do this: place the cookies between two cloth napkins and roll over them with a rolling pin. Mix the crumbs with butter and place on the bottom of the mold.
7. Mix cooled pineapple juice with cream, add multi-colored cubes and place in a second layer.
8. Refrigerate for several hours.

Expanse for creativity

Decorating a jelly cake is pure pleasure.

A “hat” of fruit on a striped cake will look beautiful. In this photo, there are milk jelly balls around it and on the bottom layer of the dessert, which are easy to make using a special mold.

In the Broken Glass recipe we used a cookie base. You can leave it not only at the bottom, but also place it on the sides of the mold, then the cake will have neat edges and a bright interior.

Well, the “classic” of jelly desserts is rainbow tints. Agree, it will take a lot of painstaking work, but who would refuse such a piece?

So, don't limit your flight of fancy. We hope you have fun working on these desserts.

Ingredients:

fruits;
sour cream 400 ml.
milk 100 ml.
sugar 200 g.
jelly of different colors (red, green, yellow) 3 packs.
gelatin 1 pack. (25g).

How to make Jelly Fruit Cake

To prepare the cake, take a large bowl. We beautifully place fruit on the bottom, remembering that this will be the top of our cake. We dilute the jelly with water in the proportion indicated on the bag and heat it up. I recommend pouring a little less water so that the jelly is denser. Fill the first layer and put it in the refrigerator.

Usually in red jelly, I put strawberries, raspberries, wild strawberries or other berries in season. Green jelly contains grapes, apples, bananas. In yellow jelly there are oranges, tangerines, peaches, persimmons, mangoes.

In the meantime, while the first layer hardens, we dilute the jelly of a different color, heat it and set it aside to cool. When the first layer has hardened, take it out of the refrigerator, put fruit of the desired color on it and fill it with already cooled jelly, put it in the refrigerator. We do the same with the third layer.

The last (bottom) layer of the cake will be sour cream. To do this, mix sour cream with sugar, dilute a pack of gelatin in milk, heat it, combine with sour cream, you can add a little vanilla or a couple of spoons of cocoa. website Fill the last layer and place our cake in the refrigerator until it cools completely.

In order to place the cake on a dish, you need to lower the bowl into hot water for a few seconds, then turn the bowl upside down onto the dish and your masterpiece is ready!

The cake can be decorated with berries, mint leaves, candied fruits, and pieces of fruit. Jelly fruit cake is ready!

Ingredients:
For bi with even
3 eggs,

0.5 takana per ahara,

1 tsp from ode,

1 cup (200 g) flour.
For filling.
3 oranges,

3 tangerines,

150 g pineapples,

150 g (1 small) bananas.
For the cream.
50 g gelatin,

1 packet of vanillin,

900 g sour cream 10%,

1 cup of sugar.

How to make fruit jelly cake

1. Dissolve gelatin in water according to instructions. After 40-60 minutes, heat, do not boil!, until completely dissolved. Cool.
2. Knead the dough for a simple sponge cake from eggs, sugar, soda and flour.
3. Bake the biscuit at 180 C for 15 minutes.
4. Cut the cooled sponge cake into squares measuring 1.5 x 1.5 cm.
5. Peel oranges and tangerines, disassemble tangerines into slices, cut oranges into slices.
6. Cut pineapples and banana into cubes.
7. Beat sour cream with sugar, add vanillin and cooled gelatin, mix well, if there is enough gelatin, then after 10 minutes the cream will begin to harden, you need to do everything quickly.
8. Place the fruit beautifully on the bottom of a mold with detachable sides.
9. Lay out part of the biscuit.
10. Place fruit on biscuit cubes. Pour in the cream, then put the sponge cake back in and pour the cream over the fruit.
11. Cover the cake with cling film and place in the refrigerator overnight.
12. The next day, remove the cake from the mold, carefully turning it over onto a plate. The cake pieces are even, the sponge cake inside is soaked in cream, tender. website There is little sugar in the biscuit and cream, the sweetness of the fruit complements the cake well. Fruit jelly cake is ready!

Jelly cake made from sour cream and peaches

Ingredients:

500 g sour cream
200 g canned peaches
100 g cookies
100 g sugar
2 packets of colorful jellies
1 packet of vanilla sugar (10 g)
1 sachet of gelatin (10 g)

How to make Jelly cake from sour cream and peaches

A simple recipe for an easy cake that is prepared without baking. The cake turns out very bright and is suitable as a light dessert. If desired, peaches can be replaced with any other fruit. Cookies can be replaced with pieces of biscuit.
Preparation:

Prepare 2 types of jelly according to the instructions on the package.
Place in the refrigerator for several hours until completely set.

Pour gelatin into 100 ml of water and leave to swell for 10 minutes (or for the time indicated on the package).

Place gelatin on low heat and heat to about 40-50 degrees.
Stir until the gelatin has completely dissolved. Cool.
Cut the peaches into large pieces...
Place each plate with the prepared jelly in a container of hot water for 20-30 seconds and turn it over onto a plate.
Cut both jellies into large pieces directly on the plate.
Prepare a large salad bowl in which the cake will harden (it is advisable that it be smooth inside, then the cake will turn out more beautiful). Put sour cream, sugar, vanilla sugar there, beat until the sugar dissolves. Pour in the cooled gelatin while whisking with a mixer.
Add peaches, cookies and jelly pieces (carefully separate them one at a time from the total mixture).
Gently stir a little with a spoon. The cookies should float to the top, adjust them so that they lie flat (then this will be the bottom of the cake). Place in the refrigerator until completely set, 4-5 hours.
Place the container with the cake in a container of hot water for 20-30 seconds. Cover the top with a large flat plate and turn over. Jelly cake made from sour cream and peaches is ready!

Ingredients:

fresh strawberries - 300 gr.
kiwi - 1 pc.
banana - 1 pc.
canned pineapple (pieces) - 250 gr.
sour cream - 500 ml
gelatin - 1.5 sachets (25 g each) or 3 tbsp.
cold water - 1 tbsp.
sugar - 1 glass
sponge cake - (1 egg, 100 g sugar, 100 g flour, 1/3 tsp baking soda with vinegar)

How to make Jelly Cake

1. Bake a sponge cake. Why beat the egg with sugar, add flour, slaked soda.

2. Line a baking sheet with parchment paper and pour out the dough. Place in the oven at 160 degrees for 15-20 minutes and make sure that the cake does not burn.

3. Pour gelatin with cold water and let it swell for half an hour. Wash the strawberries and let the water drain. Peel kiwi, banana and cut into slices. Remove the pineapple from the syrup and let it drain completely.

4. Take out the finished sponge cake, cool slightly and cut into cubes. Cool completely.

5. Grease a bowl with vegetable oil and line with cling film.

6. Dissolve the swollen gelatin in a water bath. To do this, pour some water into a large bowl and boil it. Place a bowl of swollen gelatin in hot water. Stir constantly with a spoon until the gelatin is completely dissolved.

7. Beat sour cream with sugar (with a mixer or blender, but you can do it by hand) and pour in the gelatin solution in a thin stream.

8. Place the fruit nicely on the bottom of the bowl.

9. Pour some sour cream jelly. Next is a layer of sponge cake with fruit. Pour in the jelly again, etc., until the fruit, sponge cake and sour cream jelly are gone. website You need to make the cake quickly, because the sour cream jelly begins to harden right before your eyes, as they say.

10. Press everything down well with a spoon. Cover with a lid and place in the refrigerator. I had the cake in the refrigerator overnight and half a day. But I think that 3-4 hours would have been enough - the cream hardened so quickly.

11. Place the bowl with the prepared jelly cake in hot water for a couple of seconds. Place the dish in the bowl and turn it over. Remove cling film. Decorate the finished jelly cake Fruit Delight with a sprig of mint, lemon balm, or at your discretion. Jelly cake is ready!

Very simple, tasty and healthy berry jelly cake.

How to make Jelly Cake Recipe

Add gelatin to the berry decoction at the rate of 10 g per 0.5 liter. and pour fresh berries over it.

4 hours in the refrigerator!

Ingredients:
— Granulated sugar — 1.50 tbsp.
— Chicken egg (dry white) — 4.00 pcs.
— Jelly of different colors — 3.00 gr.
— Banana — 1.00 pcs.
— Kiwi — 2.00 pcs.
— Orange nectar — 1.00 pcs.
— Yogurt Miracle Apple-Muesli — 1.00 pcs.
— Chopped walnuts — 100.00 gr
— Condensed milk with sugar.
- Vanilla sugar. butter for greasing the pan

How to make Jelly cake with photo

Beat the eggs with sugar using a mixer into a homogeneous fluffy mass. Add sifted flour and vanilla sugar without stopping whisking. Place the prepared dough in a greased springform baking pan and place in an oven preheated to 220 degrees. Bake for 40 minutes and remove the cake from the pan. Wash the fruits, peel them and cut them into thin slices. Wash the mold, dry it and cover it with cling film. While the cake is cooling, prepare the jelly in separate bowls. In this case, you need to pour a little less water than what is written in the instructions so that the jelly is thicker. We put two types of jelly in the refrigerator to harden, and leave one at room temperature. Make sure that the jelly does not harden too much in the refrigerator. Soak one layer with part of the liquid jelly, grease with condensed milk and sprinkle with walnuts. Cover with a second layer on top. We also soak the top cake with liquid jelly and grease it with condensed milk. Place slices of banana, orange, kiwi and apple in an even layer. Spread all the jelly from the refrigerator onto the fruit, evenly distributing it. Place the cake in the refrigerator for 15 minutes. After the time has passed, remove the cake from the refrigerator and pour the remaining jelly from the third plate. Place in the refrigerator and leave until completely cooled, for 6-8 hours. Jelly cake with photo is ready!

Ingredients:
700 g cottage cheese,
1 cup raisins,
1 cup of sugar,
1 glass of sour cream,
40 g gelatin,
3 glasses of milk,
1 cup shelled walnuts,
vanilla - to taste
2 tangerines,
2 kiwis,
canned pineapples and peaches.

How to make Jelly cake with sour cream

Pour gelatin into 1 glass of milk, leave for 30-40 minutes to swell, then dissolve over low heat in the remaining hot milk, without bringing the mixture to a boil.
Pour boiling water over the raisins, leave for 20-30 minutes, then drain on a sieve and dry. Chop the nuts coarsely.
Grind the cottage cheese, mix with sugar, sour cream, raisins and nuts, season with vanilla to taste. Add jelly mixture, mix well.
Place tangerine slices on the bottom of the springform pan and pour some of the prepared curd mixture over it. Place kiwi slices on top and pour the mixture over again. website Place pineapple rings or pieces, pour in the mixture, add a layer of peach slices, pour in the mixture again. Repeat layers 2-3 times. Fruits should not be placed tightly together to allow the layers to adhere better.
Place the cake in the refrigerator for 3-4 hours until completely set. When serving, sprinkle with grated chocolate and coconut. Jelly cake with sour cream is ready!

Ingredients:

High fat sour cream - 500–600 g
Gelatin - 4 tsp.
High fat cottage cheese - 400–500 g
Cherry and cocoa dye - by eye
Powdered sugar and sugar - to taste
Jelly candies - for decoration

How to make Curd Jelly Cake

1. Pour cooled boiled water into a glass (about half a glass).
2. Soak gelatin in water.
3. Mix high-fat cottage cheese with sour cream.
4. Add powdered sugar and/or sugar to the cottage cheese.
5. Add gelatin diluted with water into the mixture and mix everything thoroughly.
6. Divide the mass into three equal parts and place on different plates.
7..
8. Mix cherry dye into the mass that is in plate No. 2.
9. Stir cocoa into the third mass.
10. Take a baking dish and pour 4 tablespoons of the mixture one by one right in the middle.
11. First pour in the white mass, then with cherry dye, then with cocoa.
12. So gradually we must use the entire mass and fill the mold to the end.
13. Place the dessert in the refrigerator for 4-5 hours.
14. Remove the cake from the mold, decorate and serve. The curd jelly cake is ready!

Ingredients:
-gelatin 30 g
-oranges
-bananas or canned pineapples
-ready-made sponge cake
-yogurt 750 ml
-orange juice 250 ml
- mint and any berries for decoration.

How to make Jelly Cake without baking

1. Pour orange juice over the gelatin and leave it to swell. Cut the oranges into slices and remove the peel.
2. Cut bananas and biscuit into cubes. When the gelatin has swollen, put it on the fire until it is completely dissolved (but do not boil)..
3. Prepare a semicircular bowl and line it with cling film, and then put the prepared orange mugs (along the walls), a small part of bananas and biscuit, orange mugs, and so on several layers, then pour everything with yogurt and put it in the refrigerator.
4. When the jelly cake has hardened, remove it from the mold and decorate with berries and mint. No-bake jelly cake is ready!

Jelly cake with sponge cake

Ingredients:

Chicken eggs - 3 pcs.
Sugar - 160 g + 200 g
Flour - 130 g
Baking powder - 1 tsp.
Orange - 1 pc.
Gelatin - 20 g
Water - 3.5 tbsp.
Banana - 3–4 pcs.
Sour cream - 500 g

How to make Jelly sponge cake

1. Beat three eggs into a strong foam.
2. Add 160 g of granulated sugar in a thin stream, continuing to beat until the sugar is completely dissolved. Sift 130 g of flour with 1 tsp into a container with the mixture. baking powder and mix gently from bottom to top so that the egg foam does not settle.
3. Bake for 30 minutes in a preheated oven at 160 degrees. Check readiness with a toothpick. The finished biscuit should spring back slightly when pressed. The finished biscuit can be left for several hours to get rid of the egg smell.
4. Prepare jelly. Dissolve 20 g of gelatin in 0.5 tbsp. cold water. Boil 3 glasses of water with 200 g of sugar. Meanwhile, grate the zest from the orange and squeeze the juice out of it. website Add zest to boiling water, reduce heat, add gelatin and juice, bring to a boil, but do not boil. Strain the finished jelly.
5. Place a layer of bananas on the bottom of the cake pan, fill it with jelly and put it in the cold to harden.
6. Mix the remaining jelly with 500 g of sour cream.
7. Layer the torn biscuit and bananas into the pan.
8. Fill each layer of sponge cake and bananas with sour cream and jelly cream. Place the cake in the refrigerator for 5-6 hours to harden.
9. To remove the cake from the mold, place it directly in the mold for 30 seconds in hot water, then turn the mold over onto a plate. Jelly cake with sponge cake is ready!

Jelly cake with sprats

Ingredients:

2 cans of sprat
2 tbsp mayonnaise
20 gr. gelatin
1 tbsp ketchup
300gr. sour cream
150gr. broth (I used a chicken cube)
salt to taste

How to cook Jelly cake with sprats

Chop the sprats with a fork. Add all the other ingredients to them. Mix. And put it in a jelly form. website Place in the refrigerator and wait until it thickens, about 40 minutes. Jelly cake with sprats is ready!

Ingredients (for 25 cm mold):
- 200 gr. dark chocolate
— 80 gr. corn flakes
- 16 gelatin plates
- 1 kg. ripe dark plums
– 1 sprig of rosemary (optional)
- 4 tbsp. honey
- 200 g sugar
- 400 ml. cherry or red grape juice
— 500 gr. low-fat cottage cheese
— 150 gr. natural yogurt

How to cook Curd and plum jelly cake without baking

Line the bottom and sides of the springform pan with parchment paper. Melt the chocolate in a water bath, pour over the corn flakes and mix well. Place the chocolate flakes into the pan and smooth out evenly. Soak gelatin in cold water. Place pitted plums, honey, sugar, juice and rosemary in a saucepan with a thick bottom, bring to a boil and continue to simmer over low heat until the plums are soft. Remove rosemary. Remove the mixture from the heat, cool slightly and dissolve gelatin in it. Puree with a blender.

Beat cottage cheese with yogurt, add 2/3 of the completely cooled plum mixture. Place the cream on the chocolate base, carefully spread the remaining berry puree on top with a spoon and draw streaks with a fork. Place the cake in a cool place until completely frozen. website In this version, the cake is not sweet, so I recommend adjusting the amount of sugar to taste, or, for example, replacing dark chocolate with milk. A simple but very pleasant cake with a pronounced plum flavor for those occasions when you need it quickly and in advance. Curd and plum jelly cake without baking is ready!

Ingredients:

Bottom layer:
cookies 260 gr
butter 100 gr
sugar 3 tbsp

Preparation:

Grind the cookies into flour in a blender, add butter and sugar and knead the dough. Place the dough in a removable pan and refrigerate.

Upper layer:
4 slabs of gelatin (can be loose)
100 g strawberries
3 dl. heavy cream
200 gr. natural cheese cream (Philadelphia for example)
1 dl low-fat sour cream
5 tbsp sugar

How to make Strawberry Jelly Cake

Place gelatin plates in cold water for 10 minutes. Make puree from strawberries. Heat a saucepan and add strawberry puree, gelatin and 2 tbsp sugar. Stir until gelatin dissolves.
Whip cream with sugar.
Mix together cream, sour cream and cheese cream until smooth, add strawberry puree. kakyagotovlu.ru Place the cream mixture on the bottom layer and place in the refrigerator for 2-3 hours. I decorated the top with strawberries and poured jelly.

Recipes for making cakes at home with photos

jelly cake

8-10

10 hours

210 kcal

5 /5 (1 )

The best dessert for any holiday is a cake with jelly and fruit. It's easy to prepare it yourself. This does not require much effort and time. In addition, this cake can be beautifully decorated with fresh or frozen fruit.

My mother decorates the cake with pieces of kiwi and orange, and I prefer raspberries and blackberries, but this is everyone’s choice and taste. And at the same time you will eat not only a piece of sweets, but also a portion of vitamins.

• Kitchen appliances and utensils: 3 bowls (for jelly, gelatin and yogurt), glass, cling film.

Required Products

To make a simple jelly cake, you will need fresh or frozen fruit, cookies, gelatin, yogurt and dry jelly mixture. From all this you can quickly and easily prepare a delicious cake that you will happily feed not only your family, but also your guests.

If you decorate the cake with oranges, you need to scald them with hot water before adding them.

You need to buy these Ingredients:

To decorate the cake I use jelly of different colors. It often tastes like strawberry, kiwi and lemon. This set will add brightness to the cake. I choose thick yogurt so that it looks like sour cream. This trick will help the cake harden faster and not fall apart.

You can buy blackberries and raspberries if you can’t pick them yourself. But instead of these berries you can add bananas, kiwi, oranges, strawberries and so on. Choose the fruit that suits your taste buds the most.

The world's first gelatin was extracted from the air bladders of sturgeon.

I got the recipe for jelly cake with fruits and cookies from my mother. As a child, she often spoiled my sister and me with such a delicacy. After all, preparing this dessert requires few ingredients, but the result is a light, beautiful and tasty cake.

And I remember well how my mother carried the jelly mass into the cellar to harden. Moreover, the setting time was even shorter than in modern refrigerators (I think the quality of gelatin was better then).

The history of jelly

Until the beginning of the 19th century, no one could even think about recipes for jelly cake, because then jelly could only be made from certain fruits that contain pectin, but this whole mass froze very poorly and was more like jelly. Pectin is something like fruit gelatin (polysaccharides that are found in all higher plants and in some fruits: quince, peach, plum, apple).

But in 1845 a certain Peter Cooper was able to extract gelatin from meat waste without understanding how to use it. However, half a century later, pharmacist Waite added dyes and flavors to gelatin. After this, there was a wave of advertising for a new product, which sank into the souls of many housewives from all over the world. By the middle of the twentieth century, about 2.2 thousand recipes for making jelly were known.

How to make a jelly cake at home

To prepare a jelly cake with cookies (no baking), you will need to spend a minimum of ingredients and effort. Almost all day long, the layers of the cake will gradually harden in the refrigerator, but this has never caused me much trouble. One layer of jelly is poured in for two or three minutes, and then it hardens for about three hours, and during this time you can go about your business.

You need to let the cake harden for at least 3 hours so that it doesn’t fall apart after it’s fully cooked.

So, we will divide the process of making a cake from cookies and jelly into stages. Each stage will take you no more than 10-15 minutes.

First stage: pouring the first layer of jelly

Second stage: pouring the second layer of jelly and adding fruit

In summer you can add fresh cherries, plums, apples, raspberries, strawberries, blackberries, apricots, etc. In winter, I like to decorate the cake with bananas and kiwi. My friend is a big fan of oranges; she decorates the cake beautifully with pieces of peaches and oranges. By the way, it turns out to be quite a tasty and unusual dessert.

Third stage: pouring the third layer of jelly

Now that your delicious treat is decorated with fruit, you need to cover it with another layer of jelly syrup. Pour the third layer and leave it to harden in the refrigerator. After 3 hours, all three layers will be completely hardened and separated. And among them the fruits will shine through beautifully.

Stage four: pouring yogurt and adding cookies

Now you know how to make a beautiful three-layer jelly for a cake. This is very easy to learn if you follow the given instructions. Next you need to add another layer of yogurt to the cake.

Before mixing diluted gelatin with yogurt, the first one should swell well.

How to beautifully decorate and serve a jelly cake

To decorate the cake, you can thinly slice strawberries and kiwis and place them on the top layer of jelly. My mother loved to decorate such a delicacy with several sprigs of mint or lemon balm and 2-3 slices of lemon.

And my friend often draws some inscriptions or figures on top of the cake. She does this with a culinary syringe filled with cream.

By the way, this is a good idea when you make such a cake as a gift, for example, for a birthday. Then you can write the name and age of the birthday person in cream.

Serve the fruit-jelly cake on a tray for 8-10 servings. Sometimes, to add brightness and beauty to the cake, I place fruit on a tray around it.