Jelly cake with fruits - a real work of art, for which you can make jelly cream 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 saucepan or bowl can be lined with ordinary cling film, thanks to which ready cake it can easily be removed from the mold without falling apart, or it is enough to lower such a dish into hot water for 5 seconds, which will also slightly melt the jelly that is in contact with the mold and allow the cake to slide out easily. If you are using springform for baking, then in this case it is advisable to use a hair dryer, with which the mold is heated over the entire diameter and then the clamp is carefully released. 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
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, cutting board, knife, saucepan or saucepan, 3 spoons, large dish.
Ingredients
Step-by-step preparation
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 above 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 whole, so that your dessert appears in all its glory, and then cut into portions sharp knife and serve on plates.
Possible other preparation and filling options
They are also actively used as a filling for jelly cakes. winter period frozen fruit and even jam. Instead of a sponge cake, crushed cookies filled with melted butter can serve as a base for fruit jelly instead of a sponge cake. 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 “cake” Broken glass"——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 did jelly cake from fruits, as well as how you and your loved ones rated it!
For cold ones jelly desserts There are no seasonal limits! Prepare gorgeous cake Without baking, you can use it for New Year’s holidays and summer gatherings. If your relationship with the oven has not worked out today, we advise you to opt for a cake of just such a plan.
Editorial "With taste" I decided to please you with an inspiring selection of delicious cold sour cream. Here you will find ideas for elegant decoration of dessert and proven recipe. Frozen, canned or fresh berries and fruits. If you wish, you can buy a couple of bags of instant jelly to create rainbow layers.
Recipe for jelly cake with sour cream
Ingredients
- 500 ml sour cream or heavy cream
- 300 g fruits or berries
- 200 g cookies or store-bought biscuits
- 200 g sugar
- 30 g gelatin
- 0.5 stack. water
Preparation
- Dissolve the gelatin in water, let it swell, then heat in a water bath, stirring and not bringing to a boil.
- Beat sour cream or cream with sugar, add gelatin in a thin stream.
- Cover a bowl with cling film, place prepared berries and fruits, as well as pieces of biscuit or cookies on the bottom.
- Pour the sour cream mixture over the ingredients and place in the refrigerator until set.
- Turn the frozen cake over onto a plate and remove the film.
How to decorate a jelly cake
It is best to combine layers of sour cream and fruit jelly in springform. First place on the base sponge cake or crushed biscuits, previously mixed with soft butter. Then pour the sour cream mixture over it and let it harden. Divorce juice with gelatin or prepare ready-made jelly with your favorite flavor. Place fruits and berries on top of the sour cream layer, pour in the jelly and place in the refrigerator until hardened.
You can also hide fruit jelly in the middle of the cake! Look detailed video preparations and take the idea into your arsenal.
Jelly cake
It would seem a simple idea. The jelly cake is delicious, prepared in a hurry, from available ingredients, and everyone likes it. I recommend the perfect dessert for any holiday table, light and tasty.
- 2 packs of dry jelly of different colors, for example, raspberry and orange. You can also make jelly from juice, homemade compotes, frozen fruits and berries, or fresh ones.
- 500 ml sour cream, any sour cream will do (10-25% depending on the tastes of your family).
- Gelatin 2 tablespoons
- Vanilla sugar
You will also need a cake pan. You can use portion molds. Muffin tins or plastic molds for yoghurts, curds, etc. are quite suitable.
Recipe
- First, prepare the fruit and berry jelly according to the instructions on the package.
- I'm making jelly from homemade compote or juice, so I’ll briefly describe which is best.
- I use instant gelatin, but for some reason it does not dissolve completely. Therefore, I recommend the old method.
- Soak gelatin in cold water for 20 minutes.
- Heat, stirring until completely dissolved.
- Add dissolved gelatin at the rate of one tablespoon per glass of juice or compote.
- We ship to freezer for 30 minutes.
- Cut the jelly into cubes of arbitrary size.
- Add sugar and vanilla to the sour cream, beat with a food processor or mixer until bubbles form for about a minute.
- Add gelatin, dissolved as described earlier (two tablespoons per half liter of sour cream).
- At this point, the mixture begins to harden, so the mold (or molds) must be prepared in advance.
- Pour half of the sour cream into the mold.
- Lay out cubes of multi-colored jelly.
- Fill with the remaining sour cream jelly and put it in the refrigerator.
- It is better to prepare the cake on the eve of the holiday. Or it will take at least four hours to harden.
- To ensure that the jelly cake comes out of the mold well, keep it in a container with hot water a few seconds, then cover the pan with a plate and turn it over.
If you are making a cake for Valentine's Day, use a heart-shaped cake pan. Success is guaranteed.
Try homemade
Step 1: Prepare the oven and baking dish.
First of all, turn on the oven to preheat at 200 degrees Celsius. Then, using kitchen scissors, cut out a circle from baking paper to the diameter of a well-clamped non-stick pan with removable sides and place it on the bottom of the dish, and grease the inside of the pan with a thin layer of butter. At the same time, heat some purified water in the kettle.Step 2: prepare wheat flour and baking powder.
Next, using a fine mesh sieve, sift into a deep bowl. required quantity wheat flour. This process is needed so that this ingredient dries slightly, becomes more loose and gets rid of any kind of debris. Then add baking powder to the flour, mix them with a whisk until homogeneous consistency and move on.
Step 3: prepare the eggs and beat the whites.
Using the back of a kitchen knife, punch chicken eggs and distribute the yolks and whites into separate clean bowls. Place the dishes with the latter under the blades of a mixer or blender with a special attachment and beat into a thick, stable foam at the highest speed. This will take about 5-7 minutes, although everything is relative and depends entirely on the quality of your kitchen appliance.
Step 4: prepare the yolks.
Then we rinse the mixer or blender and start working on the yolks. Add a couple of tablespoons to them hot water from the kettle and immediately shake everything until smooth and airy. When the structure of the mixture acquires a fluffy cap, and this will happen in literally a minute, immediately pour two types of sugar into it: vanilla and regular sand. Continue beating the ingredients at high speed until the mixture becomes light in color. Then pour a little concentrated fresh water into it. lemon juice and shake everything again, but now until it increases by 2, or better yet 2.5 times.
Step 5: prepare the biscuit dough.
Now we combine the whipped whites and yolks, loosening them very carefully with a silicone or wooden kitchen spatula. Then add a mixture of flour and baking powder into the resulting mass. We act gradually, adding it spoon by spoon, while simultaneously kneading the biscuit semi-thick dough. As soon as it takes on a homogeneous structure, we also carefully transfer the semi-finished flour product into the prepared form, level it and proceed to the next step.
Step 6: bake the sponge cake.
Place the still raw cake base in the oven preheated to the desired temperature and bake 13–16 minutes, after which we check readiness flour product wooden skewer or a match. Just insert the end of the stick into the pulp of the biscuit and take it out. If there are wet lumps of dough on the wood, keep the baking in the oven for another 5–6 minutes.
Is the base ready? Then everything is simple, put oven mitts on your hands, move the mold onto a cutting board previously placed on the countertop, and let the contents cool completely until room temperature without revealing!
Step 7: prepare gelatin for the curd layer.
Without wasting a minute, while the base for the dessert cools down, pour cold whole pasteurized milk into a small metal or heat-resistant bowl, add powdered gelatin there, mix them with a tablespoon until smooth and leave to swell for 25–30, or preferably 50 minutes. After this, place a small saucepan filled with half-purified water over medium heat, and when the liquid begins to boil, place a bowl of swollen gelatin on the surface of the hot dish.
We don’t boil the mixture, just warm it up, remembering to stir constantly so that all the sticky granules dissolve! As soon as the mass becomes homogeneous liquid consistency, remove it from the stove and cool to room temperature.
Step 8: prepare the kiwi.
Then, using a kitchen knife, we peel the kiwi, place it on a cutting board, cut into rings, slices, half rings, strips or cubes, although the cutting style is not important, it is advisable that the thickness of the pieces does not exceed 5–7 millimeters. We move the chopped fruits into a clean bowl and begin to make the curd mixture.
Step 9: prepare the mixture for the curd layer.
Strain into a deep, dry bowl through a fine mesh sieve. tender cottage cheese, add sugar and sour cream to it and beat these products until the crystals are completely dissolved at high speed with the same, but clean mixer or blender with a whisk attachment. Then, without stopping the operation of the kitchen appliance, gradually pour the dissolved gelatin that has had time to cool into the resulting mass and shake everything until smooth and soft.
Step 10: forming a jelly cake with fruits - stage one.
Now we lay out the tender curd mass onto the chilled sponge cake and smooth it out thoroughly. We try to do this so that it fits tightly to the walls of the mold, then the next layer of jelly will not leak onto the sponge cake and the cake will be smoothed very beautifully. If the job is done, then cover the container with the semi-finished dessert with plastic wrap and put it in the refrigerator for 5 minutes.
We don’t keep it there for a long time; after the required time, we place sliced kiwis on the slightly set snow-white mass, submerging them a little inside, now the fruits will not float up while pouring. Again we cover the already aromatic yummy with plastic and put it in the refrigerator until needed.
Step 11: prepare kiwi jelly.
Next, we heat the purified water in the kettle again, but now we need about 300 milliliters. As soon as the liquid boils, pour it into a deep bowl, add kiwi-flavored jelly into it, mix everything thoroughly until completely dissolved and cool to room temperature.
Step 12: forming a jelly cake with fruits - stage two.
Here we come to almost final stage preparing the cake, move the mold with three layers of dessert onto the countertop, pour lukewarm jelly over the kiwi, cover everything again and put it in the refrigerator for another couple of hours or until the delicacy has completely hardened.
When this happens, we run the tip of the knife between the sides of the mold and the side of the treat, thus disconnecting it from the cold dish. Then carefully remove the side, using a kitchen spatula, transfer the cake to a large flat dish or tray and offer the resulting product to your favorite gourmets to try!
Step 13: Serve the jelly cake with fruit.
Jelly cake with fruit is served chilled on a tray, a large flat dish, or in portions on plates as a dessert for a sweet table. In any additions this cooking masterpiece does not need it, its taste is moderately sweet, with a gentle sourness, and about the aroma we can only say one thing - divine!
It is pleasant to savor such a delicacy in good company along with a cup of hot, freshly brewed tea or coffee. Cook with love and give your loved ones amazing dishes prepared with your golden hands!
Bon appetit!
Kiwi is not the main ingredient that can be used, you can also take any other canned or fresh fruits or berries according to your taste, you can also change the jelly according to your choice, for example, make apple, orange, cherry or the one you like best;
Very often, a little soaked and grated on a very fine grater is added to the curd mass. citrus zest, fresh fruits or berries chopped into small pieces, for example, apple, banana, strawberries, raspberries, tangerine slices and even kiwi;
Alternative vanilla sugar- liquid extract from this spice, baking paper - parchment paper, and butter - any butter or vegetable fat.
Jelly cake is with a real stick a lifesaver when you need to prepare a sweet dish but don’t feel like baking at all. This dish is made very quickly, does not require baking, and is eaten even faster than it is prepared, as it is both beautiful and tasty. Such cakes will appeal to both adults and children. Below are a few recipes jelly cake.
“Grape”, jelly cake, recipe
- sour cream – 700 g (fat content not less than 20%),
- cracker with poppy seeds – 300 g.,
- raisins (should be pre-steamed - 100 g),
- two standard chocolate bars of 100 g each,
- instant gelatin – 25 g.,
- jelly bag, green or yellow – 90 g,
- large grapes for decoration - 200 g.
- 1 cup sugar and a small package of vanilla sugar.
First you need to take about 150 ml of hot water and dissolve gelatin in it. Leave the solution to cool for a while. Take the jelly and dilute it, according to the instructions, in 300 ml of hot water. We also let it cool for a while.
Cookies need to be crushed better with your hands and place in a separate bowl.
Next, take an empty bowl, pour sour cream into it, add vanilla and regular sugar and beat. When the mass becomes homogeneous, add gelatin, which should have cooled by this time and beat again.
Prepare a special springform pan, place a third of the cream on the bottom, sprinkle with a layer of chocolate. Next, spread another third of the cream and sprinkle with chocolate again, at the end lay out the rest of the cream. It is better to put the form in the refrigerator for half an hour to harden. At this time, take out the grapes and cut each berry in half lengthwise. If there are bones, it is better to remove them.
We take the cake out of the refrigerator and decorate it with grapes. This type of cake can be classified as a jelly cake with fruit. Place jelly on top of the grapes and place the dish in the refrigerator. You need to wait about three hours until it is ready. Then we take out the cake, remove it from the mold, put it on a beautiful plate and serve it on the table.
Jelly cake “broken glass”
This cake is tender and tasty, does not require baking, and is quite simple to prepare. Includes: various fruits, so it will not only be tasty, but also healthy treat. It is worth noting that when preparing jelly cake from sour cream, use low high-calorie foods, so it can be eaten even by those on a non-strict diet.
Ingredients for Cake "Broken Glass" the same ones are used as described above, only instead of grapes you need to take 2 bananas, 2 kiwis and 2 tangerines.
There is such a feature here - after preparing the cream, you need to take a tall form, put fruits cut into cubes and triangles into it, then the frozen jelly and sour cream. Before serving, the dish needs to be slightly warmed from below and turned over onto a beautiful plate. If desired, the cake can also be decorated with fruit on top.
Jelly-peach cake
If you type a jelly cake photo into one of the search engines, you can see amazing pictures of cakes. Many of them are real masterpieces that you can only admire, but not eat.
Jelly peach Suitable especially for those who do not allow themselves high-calorie foods. This dessert is very tasty and light.
For the cake you will need: different jelly, in five bags, low-fat yogurt - 0.5 l., 800 g of peaches (canned) and gelatin.
First you need to prepare the jelly, each in its own bowl, but it is recommended to take a little less water than indicated in the instructions. If you decide to make a cake from canned peaches, then you need to drain the water from the jar into a cup and add 20 g of gelatin to it, leave it to swell for half an hour. If you are using fresh peaches, you can use peach juice instead of water.
After the jelly has hardened, remove it from the molds and cut it in any order. Peaches also need to be cut and added to the jelly. Add yogurt to the same mixture, and at the end gelatin with water or peach juice, simmer a little in a water bath and mix everything.
You can prepare several small ones, or pour everything into a large mold. Leave it in the refrigerator overnight, and the next morning you can enjoy your masterpiece.
Curd jelly cake with strawberry
This cake can be prepared at any time of the year; in the summer you can experiment with various berries. But it looks most impressive with strawberries. Decorate the cake and festive table, and suitable for family dinner. Plus, this dish is very healthy, because cottage cheese with berries or fruits is very healthy. This cake will take approximately three hours to prepare.
You will need following ingredients:
- 2 eggs, sugar – 235 g (75 g for biscuit, 160 g for cream)
- 75 g flour
- soft butter– 80,
- cottage cheese – 240 g (any fat content, whatever you like)
- sour cream – 240 g.,
- 280 g heavy cream,
- strawberries – 500 g.
- gelatin – 16 g.
- jelly – 1 pack
First we prepare the biscuit. You need to sift the flour, add baking powder, eggs and 75 g of sugar. Prepare a greased pan. Beat eggs with sugar, add flour, mix everything. Place the dough in the mold and bake for 10 minutes at 180 degrees. Take out the biscuit and cool it.
The cottage cheese must be thoroughly ground in a blender. Soak the gelatin in advance. Divide the strawberries in half, make a puree from one half, adding 160 g of sugar, set aside two tablespoons of the resulting mass, heat the rest and mix with the already swollen gelatin, no need to boil. Leave to cool.
Beat cottage cheese with soft butter, add gelatin and strawberries, beat everything.
Whip the cream, add to the cottage cheese, add 50 g of strawberries to the cream. Pour the cream onto the biscuit and put it in the refrigerator for half an hour.
At this time, prepare the jelly, curd cream Lay out the strawberries in slices and pour in the jelly, put them in the refrigerator overnight. This wonderful jelly cake with sour cream will delight your children and loved ones.
Jelly cakes with photos
Such cakes would be appropriate for a birthday or other significant occasion. It is worth noting that preparing such a cake requires special skill and special equipment.
Therefore, if you want to try a cake with your own photo, it is better to order it in one of the city’s pastry shops.
Jelly cake “Oranges in yogurt”
If you want to surprise your loved ones and diversify your holiday table, you can look in search engines for jelly cake recipes with photos that are easy and quick to prepare.
For it you will need:
- ready-made sponge cake,
- bananas,
- pineapples (canned) and oranges
- a glass of orange juice
- gelatin – 30 g.,
- sweet yogurt– 750 ml.
Mix gelatin with orange juice and leave to swell. We cut the orange into slices, the rest of the fruits into cubes. Heat the swollen gelatin and bring it to complete dissolution.
First put oranges in circles in the mold, then other fruits, then a sponge cake, pour yogurt on top and put in the refrigerator for three hours. The light and healthy cake is ready. It may seem that there is not enough sugar in the recipe, you can add it to taste if desired, but do not forget that the recipe contains sweet yogurt and orange juice.
In fact, by typing a query such as “jelly cakes photo recipes,” you can see many varieties of these airy, refreshing and light, in every sense of the word, cakes.
Jelly cake with banana and kiwi
Jelly cake for Valentine's Day
Original cake in the shape of a heart, the top can be decorated with strawberry jelly, as described above, or red jelly. Looks original and tastes original light cake with a sweet and sour taste.
Jelly cake - mosaic
Especially popular among fashionistas and lovers of lightness. It is made like the above cake from low-fat yogurt. Any fruits and berries can be used for decoration.
Jelly cake with marshmallows
An original cake, it is very simple to prepare, you can take any of the recipes listed above, just for decoration, along with fruit, you need to cut light marshmallows into cubes.
Fresh berries and fruits- room for culinary imagination, especially for pastries and desserts. You can easily prepare delicious and beautiful dishes, which will delight both children and adults. On hot days summer days Cold jelly with fresh raspberries and blackberries is perfect, it’s very refreshing, and the berries just explode in your mouth.
Necessary products for cooking jelly cake with raspberries and blackberries:
For the biscuit:
- 2 eggs
- 2 tbsp. Sahara
- 2 tbsp. flour
For the sour cream layer:
- 400 ml. sour cream 20%
- 1 tbsp. gelatin
- 3 tbsp. Sahara
For the berry layer:
- 1 stack blackberries
- 2 tbsp. Sahara
- 2 stacks raspberries
- 300 ml. water
- 1 tbsp. gelatin
Jelly cake with raspberries and blackberries - recipe
First you need to start preparing the biscuit. Break eggs into a bowl, add sugar.
Beat with a mixer until the mass increases in volume and lightens. Add sifted flour. Gently stir the flour into the dough with a spatula or spoon.
Movements should be slow and smooth so that the biscuit dough retains as much air as possible, because the cake should rise well in the absence of soda.
