A step by step recipe for fruit jelly cake.

19.10.2019

First you need to prepare the custard. Pour milk into a saucepan, add egg, sugar, vanilla sugar, flour and starch.

Stir the resulting mass with a whisk, put on medium heat and, with constant stirring, bring to a boil, then reduce heat.

Cook the cream until thickened, stirring constantly (for several minutes). Once the custard has thickened, remove it from the heat and let it cool completely.

While our cream is cooling, prepare a biscuit. Separate the eggs carefully into yolks and whites. In a clean, dry bowl, beat the egg whites with sugar with a mixer until fluffy, then add the yolks and beat again.

Then pour the sifted flour into the dough and mix with a spatula.

The biscuit dough will be very airy.

Grease the baking dish vegetable oil and lay out the dough.

Assemble the cake, for this, put the biscuit in a detachable form, grease it with custard and smooth it. Put the cake in the refrigerator for 3-4 hours.

To prepare the jelly layer of the cake, dilute the jelly in hot water, and then cool to room temperature.

Remove the cake from the refrigerator and carefully pour the jelly over the cream.

Put the sponge cake with jelly in the refrigerator overnight. In the morning, carefully remove the sides of the mold and put the cake on a stand.

You can decorate the cake as you wish, I made bees from peaches. It turned out bright! To prepare the "bees", slices of canned peaches need to be dried. Then melt the chocolate and place it in pastry bag. Make thin strips of chocolate on the peaches. Then draw a circle from chocolate, make eyes from sugar beads. Wings made from corn flakes.

Carefully place the bees on the jelly.

Serve a delicate, delicious biscuit cake with custard and jelly to the table, cutting it into pieces.

Happy tea!

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. Jelly will add shine to the fruits laid on the surface of the cake and protect them from winding and darkening.

Jelly for fruit cake can be prepared on the basis of juice, which will give the cake not only a beautiful appearance but also extra flavor.

To prepare a jelly filling for a cake, you can use ordinary dry gelatin, or you can purchase ready-made jelly mixes in the store. Now they are released in in large numbers and in a wide variety of flavors.

7 secrets of a successful fruit jelly cake

1. So that the jelly is not absorbed into the surface of the cake, the finished biscuit must be greased with a thin layer of jam or marmalade. Then spread 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, the cake must be placed in a split mold before pouring, the sides of which are higher than the level of the cake.

3. Instead of a detachable form, 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, slightly viscous. Then it will harden faster and will not be absorbed into the surface of the cake.

7. If the 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 for red berries and fruits (raspberries, red currants, strawberries), and yellow jelly for yellow ones (apricots, peaches, oranges). If you are using multi-colored fruits, then prepare a clear jelly without juice.

Recipe: Fruit Cake Jelly

Gelatin - 20 g (1 tablespoon with a slide)
Water - 1 glass
Berry or fruit juice - 1 cup
Sugar

- Soak dry gelatin in 1 cup 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, stirring gradually, pour in the swollen gelatin.
- Continue stirring until all the gelatin is dissolved.
- Cool the jelly mass to a slightly viscous state.

Recipe: Jelly Cake with Fruit and Sour Cream

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

Biscuit:
- beat the eggs with sugar in the foam 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.

Fruit:
- 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.

To the bottom large capacity(approximately 3 liters) we put pieces of fruit, in the finished cake they will be at the top.
Then put half of the chopped fruit and half of the biscuit cubes on top.
Gently pour half of the sour cream-jelly mixture so that the pattern on the bottom does not go astray.
We put in the refrigerator until it hardens (half an hour to an hour).
Then lay out the remaining biscuit and fruit, and pour the remaining sour cream.
We put the form with 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 for a few seconds in hot water. You can also line the form with cling film in advance and then pour the jelly-sour cream mixture with fruit and biscuit.

To date, the most optimal, low-calorie jelly cake with biscuit and fruit is considered.

This dish has many variations that will satisfy the most fastidious gourmets and sweet lovers. with fruit everyone likes its unique taste. It simultaneously combines tenderness, sweetness from cream and a sour note from fruits. Such a dessert will please not only the family, but also the guests. And it will bring great benefits to children, because it contains fresh fruits.

History of cakes

Today, many culinary specialists argue where the history of this culinary masterpiece began. Some believe that the first cake was made in Italy. Linguists say that in translation from Italian the word "cake" means something intricate. Therefore, the word began to be associated with ornaments, flowers, in general, with

Others believe that the origin came from the East. Everyone knows oriental sweets, which were made from milk, honey and looked like a cake.

Most significant place in the preparation of such a dessert takes France. It occupies a place of honor among confectionery all over the world. French confectioners have been improving for many centuries in the original serving and decoration of cakes. In this country, many sweets were born, without which no holiday can do. This is a biscuit, jelly, caramel and much more.

Each country is distinguished by its preparation and traditions of decorating desserts. Exquisite cakes are prepared for celebrations, uniquely decorated with various symbols. Some cakes deserve to be in the Guinness Book of Records.

They fell into the sections for the longest cake, the tallest and the largest cake in the world. Earlier in Russia they did not know the word "cake". At that time, loaves were baked, which represented pastries for the celebration.

For example, the baked one was decorated with various braids and curls. Sometimes figurines of the bride and groom were placed in the center.

A modern confectioner has a unique recipe for jelly or original decoration. Not so long ago, ordinary cakes were used at celebrations. But instead came cakes made to order, with all sorts of bells and whistles at the request of the client. Cakes consisting of several tiers are popular. This view came from European countries. Then he conquered America, and then Russia.

To please your family with sweets, a recipe is presented jelly cake with fruits. Today, there are many decorations for cakes. They are decorated with ornaments, figurines, fruits covered with chocolate. For such an activity, fantasy is the main thing.

Fruit jelly cake

To prepare such a cake, you will need the following components:

For test:

Sunflower refined oil - 5 ml.
Flour - 250 grams.
Sugar - 200 grams.
Eggs - 4 pieces.

For cream:

Sugar - 100 grams.
Sour cream 30% - 300 grams.

For filling:

Water - 800 ml.
Bananas - 2 pieces.
Kiwi - 1 piece.
Jelly with kiwi flavor - 200 grams.

Method for making a cake

First you need to pour cold boiled water over jelly and leave for 40 minutes.

After the jelly swells, it is necessary, stirring, bring to a boil, then strain.

Cool the jelly and put in the freezer to harden for 50 minutes. The result should be a mass that has the consistency of jelly.

Grease a springform pan with a diameter of 22 cm sunflower oil, put the dough into it. Bake for 20 - 25 minutes at a temperature of 180 ° C. Until a golden crust forms.

To prepare the cream, mix sugar with sour cream until smooth and refrigerate.

After the cake is baked, it is necessary to remove the detachable form and allow the cake to cool at room temperature. After cooling completely, cut the cake into 2 parts. One part should remain in a detachable form.

Pour 2/3 of the cream on it, grease the second cake with the remaining cream and leave for 20 minutes for impregnation.

Cut bananas and kiwi into slices. We spread them on the bottom cake. Top with a second layer. Decorate with the remaining fruit.

Pour half-frozen jelly on top and put the cake in the refrigerator for complete solidification, about 2 hours.

After the jelly has completely solidified, the edges of the cake are carefully separated from the mold with a knife.

History of jelly

Many do not even realize that jelly is not a new dish. In manuscripts 5 centuries ago, such a product was mentioned. Previously, bones were used instead of gelatin.

Times have passed, jelly has improved. In 1845, jelly powder was invented. But he did not have a strong enough effect and turned the liquid into the consistency of jelly. But 40 years have passed. They made a powder, the consistency of which is more suitable for modern jelly. It was in 1885 that a jelly cake with biscuit was first prepared. Today he is especially popular. We present to your attention the recipe for jelly cake with biscuit. It became so tender and light that sophisticated gourmets immediately liked it.

Jelly cake with biscuit and fruit

To make a cake, you need to use the following ingredients:

To prepare the biscuit dough you need:

Eggs - 4 pieces.
Flour - 100 grams.
Sugar - 150 grams.

For the base we use:

Sour cream - 500 grams.
Fruit - optional or seasonal.
Instant gelatin - 15 grams.
Jelly - multi-colored can be taken at will.

Cooking method

Jelly cake with biscuit and fruit is prepared quickly enough and does not require much effort.

To begin with, we bake a biscuit, you can add cocoa to the dough to make a chocolate cake. Let's cool down. Then tear into pieces.

Pour gelatin with water, wait until it swells. After that, put on fire to dissolve, make sure that the gelatin does not boil. Let cool to room temperature.

Mix sour cream with sugar until smooth, then pour in the cooled gelatin.

We cover the cake mold with cling film and lay out the biscuit and fruits in layers, pouring the cream. If desired, decorate the top with fruit or pour jelly. The main thing is to use half as much water as indicated on the package.

Place the cake in the refrigerator until completely frozen. .
Then flip the jelly cake with fruit. The photo shows an example of design.

Biscuit history

The history of biscuit begins in ancient times. Now it is impossible to establish who first invented the recipe for such a test.

In the 15th century, there was the first mention of biscuit by English sailors. Before a long voyage, the coquis stocked up on a slightly dried biscuit. We chose the biscuit, as it does not contain oil. This feature allows him for a long time not to grow moldy from dampness. The biscuit was also chosen because of its nutritional value and the fact that it took up relatively little space.

Secular gourmets did not leave the biscuit without attention. There are suggestions that one gourmet tried such a dough on the ship. But it was not only useful product but quite tasty. Soon this type of product was created at the court of Queen Victoria. The pastries were quite fresh and had a layer of jam. From this period, the biscuit began its journey around the world.

Many people love jelly cakes, but not many know how to bake a tender enough sponge cake. For an inexperienced confectioner, a jelly cake with cookies will be a real salvation. The recipe for one of the types of dessert is given below. In addition, the advantage of such a dessert is that it does not have to be baked at all.

Jelly cake with cookies

To make a cake, you will need the following ingredients:

Jelly - pack.
Cookies - 200 grams.
Sour cream - 300 ml.
Kiwi - 3 pieces (if desired, you can replace with other fruits).
Coconut flakes - 50 grams.
Gelatin - 2 tbsp. l.
Sugar - to taste.
Water - 50 ml.

Cooking method

Pour gelatin with water and let it swell. Then it must be heated until completely dissolved. We breed jelly, taking half the water than indicated on the package. Let him cool down a bit. Fruit cut into small cubes. Crush cookies. Next, in a deep bowl, mix jelly, gelatin and taken fruits. Mix everything thoroughly, add crushed cookies. Add sugar to taste. Once again, gently mix everything. Add sour cream and mix again. Pour into a mold and place in the refrigerator until completely solidified.

Then carefully remove from the mold, a sharp knife will help to separate from the edges. You can also get the cake out of the mold with boiling water. To do this, the form is placed for a few seconds in hot water, then abruptly turned over onto a dish.

Taking one recipe, but constantly changing fruits, it will be possible to get a different jelly cake with biscuit and fruits, which will delight the sweet tooth. Enjoying a delicate cake, the gourmet will receive a vitamin bomb. If the child does not want to eat fruits, make such a dessert - he will eat all the fruits with pleasure.

Sponge cake with cake layers and a jelly layer of tropical fruits, berries and fruits, soaked in creamy yoghurt cream will win the hearts of even picky sweet tooth and inveterate gourmets. Such desserts are very appetizing, it is impossible to break away from them. They will like you delicate taste, sweet cream and light sourness from fruits. Your guests, relatives, and, of course, children will be grateful to you for such a dessert, and certainly no one will leave without an addition.

Jelly cake from biscuit rolls

Of course, you will have to tinker with this cake. But the result will be the same. A very unusual cake design, consisting of biscuit rolls with creamy jelly and jam, will not leave anyone indifferent.

Ingredients:

For the biscuit:

150 grams of flour
4 eggs
5 grams vanilla sugar
100 grams of sugar
5 grams spoonful of baking powder

For the soufflé:

100 grams of sugar
200 ml cream 33% fat
10 grams of gelatin
120 ml yogurt (any fruit flavor)

1-2 packs of dry jelly mix
jam, marmalade, jam (to taste, any)

Cooking method:

Pour gelatin with boiled cold water at the rate of 100 milliliters of liquid per 10 grams of powder, leave to swell for an hour. Now you have time to bake biscuit cakes. To do this, beat the eggs with sugar, including vanilla. When the egg mass becomes lush and airy, stop beating and add the flour sifted with baking powder with a spoon.

Prepare a small baking sheet, you need it to be square or rectangular shape, approximately 20x30 centimeters. Cover its bottom with parchment, grease the walls with oil. Pour part of the dough so that its height is half a centimeter, smooth over the entire surface with a spoon. By this time, the oven should already be preheated to a temperature of 180 degrees. Place a baking sheet there for 15 minutes, as the layer of dough is thin, the cake will bake quickly. Pour the remaining dough into a round form covered with parchment, and send it there to bake the lower cake. After a quarter of an hour, remove both forms from the oven. Roll up the rectangular cake roll, you can do this without removing the paper.

Next, you need to prepare a creamy soufflé. Bring water to a boil, add swollen gelatin to it, and, stirring constantly, make sure that the resulting liquid does not boil. When the mixture is smooth, remove from heat. Set aside, let it cool down. Whip the cream at high speed, when it gets stronger, add sugar, yogurt and gelatin mixture.

Next, unfold the biscuit cake, grease it with jam and roll up. Then cut into pieces about 1 cm wide. Remove the paper from the round biscuit cake and return it to the mold. Put gelatin soufflé from cream on it, smooth it. Place the mold in the refrigerator for a couple of hours. Then lay the rolls on top in random order. Next, prepare the jelly according to the recipe indicated on the package. Then, already chilled, pour it onto rolls and refrigerate for 6 hours. Sprinkle the finished jelly cake with coconut flakes different colors.

Jelly biscuit with cream

Let this dessert recipe always be at your fingertips. Very tasty, light cake based on whipped cream and fruit jelly. It can be prepared for any holiday, celebration or party, as well as just for every day for tea.

Ingredients:

yogurt (any unsweetened) - 120 milliliters
sugar - 200 grams
egg - 4 pieces
vanillin - on the tip of a knife
flour - 150 grams
gelatin - 20 grams
cocoa - 1 heaping tablespoon
cream (fat, 33-35%) - 200 milliliters
baking powder - 1 teaspoon
jelly (preferably strawberry) - 2 bags

Cooking method:

Pour gelatin with 100 milliliters cold water and set aside to swell for about an hour. Beat the eggs with sugar into a fluffy airy foam, add vanillin. With a spoon, add flour, sifted twice, put the baking powder - after stirring, you will get a classic biscuit dough. Preheat the oven by setting it to 180 degrees. Cover the form with parchment, grease it with oil. Put the dough into it and send to bake. It will take from half an hour to 40 minutes. Check readiness with a wooden torch.

The preparation of jelly-butter cream must begin with gelatin. Heat it, already swollen, over a fire, stir the liquid until all the lumps have completely melted. Remember that gelatin should never be boiled, just bring it almost to this state and turn off the heat. Whip the cream to strong peaks, add sugar (100 grams), yogurt and mix, then, without ceasing to work with a spoon, pour in the gelatin mixture. Add cocoa powder here, so that the cream acquires a delicate creamy chocolate taste.

By this time, the biscuit will already arrive in the oven - take it out, cool it. Put back in the form in which it was baked. Pour the creamy chocolate cream on top in an even layer and leave the cake in the refrigerator until it hardens. The next will be the "floor" of jelly. It is desirable that it be strawberry, so the excellent combination of berries and chocolate will be preserved. But really, you can take any. You have time to make it while the future jelly cake is cooling. The recipe is on the package. When the jelly is no longer hot, pour it carefully over the soufflé, smooth it out and put it back in the refrigerator. By morning, the form can be removed, as the cake will already be frozen. Enjoy

Cottage cheese cake with fruit jelly

Agree that a cold cake with a jelly layer, curd mass and fruits is a great way to enjoy a wonderful dessert in the hot summer period. This cake is light and airy, despite the presence of cottage cheese in it. With this dessert, you will attract your children to tea drinking, because it is not only tasty, but also very healthy.

Ingredients:

For the biscuit:

butter - 50 grams
sour cream (arbitrary fat content) - 20 milliliters
granulated sugar - 75 grams
chicken eggs - 3 pieces
1-1.5 cups flour
12 grams of baking powder
2 tablespoons cocoa
nuts - to your taste

For curd cream:

low-fat cottage cheese - 200 grams
sour cream - 200 grams
powdered sugar - 2 tablespoons

For fruit jelly:

jelly in bags - 1 piece
boiling water - 370 milliliters
strawberries - 10 pieces
apples - ½ pieces

Cooking method:

The first step is to bake the chocolate biscuit cake. To do this, rub the butter with sugar in a bowl. It is better that it is warm or at least at room temperature, so it will disperse more easily. Note that margarine can also be used instead of butter. Add to the resulting mixture 3 chicken eggs. Next, according to the recipe, sour cream comes, after which the dough is mixed again, and at the end - flour. It must be put on average 1-1.5 cups, look at the consistency. Don't forget to add baking powder. The dough should be more or less homogeneous, without lumps.

According to this recipe, the biscuit is not dry, as usual, but soaked and moist. Now add cocoa to the dough so that it has a chocolate flavor and aroma. Add the peeled nuts there and mix everything. Having covered the form with parchment, transfer the dough into it and set to bake at a temperature of 180 degrees for about half an hour.

While the cake crust is coming up, you can prepare the filling for the second layer. To do this, rub the cottage cheese through a sieve to make it fine and airy, add powdered sugar and a few tablespoons of sour cream and knead again with a spoon. If you have an immersion blender, then the process of preparing this cream will be much faster: put the indicated components in one bowl and simply grind them. The consistency of this cream will be quite thick.

By this time, the cake will be baked, remove it from the oven and cool. Put the curd cream on the chilled biscuit and put the cake in the refrigerator. At this time, prepare the third jelly layer for your dessert. Heat 370 milliliters of water and pour the gelatin from the bag into it, stirring it with the other hand until all the grains are completely dissolved. After a few minutes, the jelly will be ready, remove from heat. When it has cooled, carefully pour it over the pre-chilled cream biscuit. Since this cake will be with fruit, don't forget to cut the apple and strawberries. Dip the pieces of fruits and berries into the jelly layer, lay them out nicely and send them back to the cold for the night. In the morning you can enjoy a wonderful dessert.

Jelly cake "Mosaic"

This recipe is kind of like Broken glass', but there are some minor differences. This cake is prepared with only pieces of biscuits. And "Broken Glass" can also be with cookies, crackers, gingerbread and other flour products. The rest of the cakes are similar, take note of this recipe.

Ingredients:

For the biscuit:

160 grams of flour
200 grams of sugar
3 eggs
vegetable oil - 10 milliliters

For filling:

jelly of different colors and flavors - 3 sachets
1000 milliliters of sour cream
sugar - 1 cup
35 grams instant gelatin

Cooking method:

Open bags of multi-colored jelly, make each one according to the recipe indicated on the package, pour into plates and put in the refrigerator so that it freezes well. In the meantime, prepare the biscuit: beat the eggs with a mixer, add sugar and continue beating. The eggs should increase significantly in size and turn white. When the granulated sugar is completely dissolved, stop the mixer and add the sifted flour with a spoon, add the baking powder.

Stir the dough gently, moving in a circle, carefully kneading the lumps. Cover the form with parchment or simply grease with oil. Put the dough into it and bake in a hot oven (180 degrees) at an average level for about 25 minutes. After the time has elapsed, remove the form with the biscuit, check its readiness with a wooden stick. When the cake has cooled, remove it from the mold and cut into beautiful even cubes.

Pour the gelatin into half a glass of warm water, stir and heat over a fire. Bring to a boil, do not forget to stir so that the gelatin does not crumple, but completely dissolves. Separately, beat sour cream with sugar, and when the gelatin mixture has cooled, enter it here. Again, pouring with one hand, stirring with the other. This should be done because sour cream has a lower temperature than warm gelatin and, as a result, the latter can solidify in pieces.

Remove the already frozen multi-colored jelly from the bowls. To do this, it is enough to lower the bottom of the dish into the warm water and then flip quickly. Jelly cut into even pieces. Cover a deep bowl with a round bottom with cling film, pour into it sour cream, toss in pieces of biscuits and colorful jelly. Place the cake in the refrigerator to solidify completely. Taking it out of the bowl, first turn it over onto a plate, and then carefully remove the film. You can try the cake, bon appetit!

Sponge cake with fruit in jelly

All your guests will be delighted when they see this wonderful cake. The jellied fruit in the top layer looks very attractive. Inside you will find a delicate airy biscuit layered with white sour cream - a real delight.

Ingredients:

For the biscuit:

160 grams of flour
3 eggs
baking powder - 5 grams
200 grams of sugar
vanillin

For impregnation:

sugar - 70 grams
vanillin
sour cream or yogurt, only unsweetened - 500 milliliters

For decoration:

fruits, berries (bananas, strawberries) - any number
syrup or juice - 200 milliliters
instant gelatin - 20 grams

Cooking method:

The biscuit for this cake is made according to classic recipe, which all housewives are well aware of. But if you started to cook it for the first time, we will remind you. At first, only eggs are beaten, and when the mixture increases in volume and turns white, you need to add a glass of sugar. Whisk until sugar is completely dissolved. Then enter the flour, after sifting it through a fine sieve. Don't forget the vanilla.

Such a cake is baked in the oven at a temperature of 180 degrees for about 35 minutes. When the baking process is completed, take out the biscuit pan, wait for it to cool, and then cut it into two parts. To prepare sour cream, mix sour cream (yogurt) with sugar and vanilla in the indicated proportions. Spread one cake with cream. Then peel the bananas, cut the flesh into rings and put in the next layer. Fruit is followed by sour cream again. Cover the cake with a second biscuit, spread it over and decorate again with fruit, you can add candied fruits.

Further in this cake there will be another layer - fruits in jelly. Start with the last one. Heat fruit juice (or syrup diluted with water) over a fire and pour one and a half tablespoons of gelatin into it, mix until it completely melts. If small lumps remain and they do not disperse, this mixture must be filtered. Let her cool down. Gradually pour the top of the dessert, first with a small layer to solidify the fruit, and put it in the refrigerator, after a while pour the rest of the portion and send the cake in the cold until completely solidified.

Remember that such a dessert must be prepared in the detachable form in which you baked the biscuit cake. Then the jellies with cream will not spread, and it will be easier to get the cake. For housewives who do not have time, the recipe can be slightly simplified. Firstly, ready-made biscuits can be bought at the store, and secondly, you can make jelly from bags. In the morning you can try the cake, enjoy your tea!

Jelly cake "Kiwi"

This dessert, unlike other multi-flavored and multi-colored ones, will be designed in the same style and dedicated to only one fruit - kiwi. Cooked jelly will also have accordingly green color and the taste of an exotic fruit. If you like this style, start creating a confectionery masterpiece.

Ingredients:

For test:

sugar - 200 grams
6 fresh eggs
flour - 160 grams

For jelly cream:

300 milliliters of sour cream
sugar - 300 grams
1.5 packs of kiwi jelly
1 pack of gelatin
2 kiwi fruits

Cooking method:

Remember: to create biscuits, use only fresh eggs, then the result of your baking will be excellent. In addition, it is advisable to always cool the eggs before beating. So, you can get started. Divide all eggs into whites and yolks. Beat egg whites on high speed with a pinch of salt. When they get stronger, you can gradually add sugar. When the sugar is completely dissolved, pour in the yolks one at a time.

At a reduced speed of the mixer, you can add the sifted flour, pour in the baking powder. Cover the form with baking paper. The oven must be preheated to a temperature of at least 180 degrees. Pour the dough into the mold and leave to bake. During the process, it is strictly forbidden to open the door and look inside the oven - in this case, protein pastries may fall off. Upon completion, check with a toothpick the readiness of the future dessert in the center of the cake. The stick should come out dry and clean - this will indicate that the biscuit is baked enough and can be removed. Divide the cooled cake into 2 halves.

In the meantime, you can prepare sour cream: for this, simply beat sour cream and sugar in the proportions indicated in the recipe. Then add pre-dissolved gelatin to this cream and mix well. Now you can start collecting the cake, this will happen in several stages. So, put the biscuit cake in a detachable form at the very bottom, spread the sour cream evenly on top of it and put it in the refrigerator to harden.

Peel the kiwi fruit and cut into rings. After a while, when the sour cream grabs, put the fruit on it. They must be filled with half of the kiwi flavored jelly made (the one that was bought in a bag). The recipe for its correct preparation is indicated on the package. Next, the cake needs to be put back in the cold. This layer will take longer to dry, be patient. When the jelly is strong enough, lay out the biscuit again and repeat the procedure again. Remember, each layer must harden separately. The upper "floor" - from kiwi in jelly. At the end of cooking, leave the cake overnight in the refrigerator, it needs at least 6 hours to solidify.

We have presented for your consideration several recipes for desserts based on biscuit with jelly. Cakes are all different, both in preparation and assembly. They can be added various fillings and cream various kinds fruits and berries - it all depends on your taste preferences and, of course, your imagination! You can make them from pieces of rolls, add jelly cubes inside, pour or make upper layer with fruit - in any case, the cake will be your new culinary feat. Undoubtedly, it will take you a lot of time in the kitchen, because the technology requires it. But in the end, you get a light, low-fat healthy dessert for the whole family.

3 years ago

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It's no secret - we all love sweets, especially. But at the same time, many of us are thinking about. Of course, you should not eat cakes every day, but sometimes you really want to treat yourself to something delicious. And there is an alternative to high-calorie flour pastries - jelly desserts, for example, or. And you can make a cake with fruit and biscuit pieces - a light, delicate, refreshing dessert. Today we will cook jelly cake with sour cream. I assure you, this extraordinary delicacy will surprise, delight and delight everyone who tries it!

What is necessary:

for biscuit cake

3 eggs
half a glass of sugar
1 cup flour
1 tsp baking soda without vinegar

for sour cream jelly cream

4 tbsp gelatin
2 glasses of water
800 g low-fat sour cream 10%
1 cup of sugar

For filling

2-3 oranges (depending on size)
3-4 tangerines
2 bananas
1 can canned pineapple (pieces)

Jelly cake with fruits and sour cream

Cold cake recipe with photo

First you need to pour gelatin with cold water, it is better to take boiled or purified water, and leave the gelatin to swell. This will take 30 minutes.

Since we have a jelly cake with a biscuit, first of all we will bake biscuit cake base. The biscuit cake recipe is very simple. Mix eggs with sugar, add soda without vinegar and sifted flour.

Mixing all the ingredients for the crust

The dough is ready.

The dough is ready

Pour the dough into the mold. Bake at 180 degrees for 15 minutes. Remove the cake from the mold and leave to cool.

Bake at t 180 degrees for 15 minutes

When the cake is completely cool, cut it into small squares, about 1.5 x 1.5 cm. This is for those who want large pieces of biscuit.

Cut the cooled cake into squares

Usually, the biscuit cake is high in the middle. Therefore, I advise you to cut the cake into strips, and then cut it in half in the widest places so that the pieces are small.

You can make biscuit cubes smaller

While the biscuit cake for the cake is cooling, you need prepare fruit.

Peel oranges and tangerines. We disassemble the tangerines into slices and, if necessary, carefully remove the bones. Cut the oranges into circles, or, if the oranges are large, into semicircles.
Thinly slice the banana into slices. If you have canned pineapples in circles, then cut them into pieces. Pineapples should be thrown into a colander to remove excess liquid.

Preparing fruit for filling

Now preparing the basis for a jelly cake with fruits- sour cream with gelatin.

Pour sugar into sour cream, mix and leave until completely dissolved. Then whisk well.

Cooking sour cream

We put the swollen gelatin on fire and heat with constant stirring until completely dissolved.

Do not boil!

It is better to pour hot gelatin into another bowl and leave to cool completely.

Pour hot gelatin into another bowl

Pour the cooled gelatin with constant stirring into the sour cream. The base for the cake is ready.

Mix sour cream with cooled gelatin

Now let's form this beautiful jelly cake with biscuit and fruits.

We take a form with detachable sides, so it will be easier to put the finished cake out of the form. If you do not have such a form, take any form with high sides and, before laying out the finished cake, dip the form in warm water for a few seconds, and then invert the form onto a dish.

Advice! First, test your flare mold for leaks by pouring tap water into it and holding the mold over the sink. If the form leaks - the sides are loosely pressed to the bottom, then line the form with cling film and then feel free to start cooking.

We line the form with detachable sides with cling film

Fruits - oranges and tangerines - beautifully spread on the bottom of the form - this will be the top of the cake.

Put oranges and tangerines at the bottom of the form

You can put orange circles on the walls of the form, the finished cake will be brighter.

Spread a portion of the biscuit evenly on top.

Spread the biscuit evenly

Arrange fruits on biscuit cubes. Gently press the fruit down with your hand to compress the layers.

Lay fruit on top

Fill with cream.

Fill with cream

Fruits should be almost completely filled with sour cream and jelly cream.

Then again distribute the biscuit and fruit, pour the remaining cream to the edge of the mold.

We spread the fruit to the edge of the form and pour the remaining cream

We cover the cake cling film. Press lightly on top with your hands to level the surface and soak the biscuit. We cover the top of the film with a plate slightly larger in diameter so that the surface remains even when it hardens and, preferably, put the form on a plate to avoid smudges of the cream. Now refrigerate overnight.

Cover with clingfilm, press down lightly and refrigerate overnight.

Here we have such a wonderful jelly cake with fruits and sour cream!

Fruity jelly cake is not too sweet, refreshing and tender. Everyone will be delighted!

BON APPETIT!

Dessert for today 🙂 — how to arrange a fruit plate (melon, orange, grapes, kiwi, pomegranate)