Jelly cake with strawberries. Chocolate cake with strawberry jelly Cake with strawberries on top like jelly

Sponge cake with strawberries and jelly- a simple, beautiful and very tasty dessert for a summer day. Recently, I showed how to cook with strawberry jelly and a curd layer. I wanted to try another delicious and simple cake, airy, melting in your mouth, light with fresh strawberries.

There were many options spinning in my head - this was a cake with sour cream and strawberry soufflé, and a light strawberry cake with yogurt jelly. As an option, I also considered a cake with strawberry mousse, meringue and ice cream.

After reviewing a large number of recipes, I decided to bake it with sour cream jelly, layered and decorated with fresh strawberries. The jelly cake with strawberries and sour cream turned out great, so I’m happy to share the recipe for making it. Strawberry sponge cake, recipe which I want to offer you will be prepared in a springform pan with a diameter of 26 cm.

Biscuit ingredients:

Eggs – 5 pcs.,
Sugar – 1 glass,
Vanillin – 1 packet,
Baking powder for dough – 1 package (30 g),
Flour – 1.5 cups

Ingredients for sour cream jelly:

Granulated sugar - ¾ cup,
Sour cream – 400 gr.,
Vanillin – 1 sachet,
Instant gelatin – 50 g.

Ingredients for decoration:

Whipped cream from a can,
Strawberry,
Mint,
Coconut flakes.

Sponge cake with strawberries and jelly - recipe

Preparing the cake begins with baking the sponge cake. We will bake a biscuit based on the classic recipe of eggs, flour and sugar. Beat chicken eggs into a deep bowl.

To get a fluffy foam, it is advisable to use chilled eggs. Add sugar.

Now you need to beat the eggs with sugar with a mixer until you get a fluffy foam.

Pour out the vanilla and baking powder from the bags.

Sift the required amount of flour through a sieve. Pour the sifted flour into a bowl.

Using a mixer, mix the biscuit dough until smooth. Turn on the oven at 200C.

Line the bottom of a springform round pan with baking paper.

Lubricate its bottom and walls with sunflower oil. Pour the biscuit dough into the pan and place in the oven.

While it is baking, pour hot water over the gelatin. Bake the biscuit for 20-25 minutes. Once you're sure it's ready, remove it from the pan. Carefully remove it onto a plate.

For the strawberry sponge cake, prepare. Place sour cream in a bowl. Add sugar and vanillin to it.

Stir with a mixer for 2-3 minutes. Then add the swollen gelatin. Beat everything with a mixer again.

Place the cooled one upside down into the mold. This will give you a smoother cake surface. If for some reason your biscuit turns out to have a “hump in the center,” then it is advisable to cut off this bulge and place the biscuit itself with the back side up.

Wash the strawberries. Dip it lightly with napkins. Tear off the stems. Cut each berry lengthwise.

Place strawberry halves cut side down. Adjust the number of berries at your discretion. If desired, you can take more strawberries.

Pour sour cream jelly over strawberries. Place the cake in the refrigerator for 2-3 hours. After the sour cream jelly has hardened, and this is easy to check, remove the cake from the refrigerator.

Transfer it to that plate. Apply whipped cream from a can around the cake. Place strawberry halves and mint leaves on top of the sponge cake. Sprinkle with coconut flakes.

Sponge cake with strawberries and jelly. Photo

COMPOUND

DOUGH

2 eggs ,
1 cup sugar (200g),
1 + 1/4 cups flour (200g),
1/4 teaspoon salt,
150g kefir,
3 tbsp cocoa (45g),
2 teaspoons baking powder,
a pinch of soda

CREAM

450~500g cream (curd) cheese,
300g condensed milk

JELLY

250g strawberries,
3/4 cup sugar (150g),
10g gelatin,
0.5 cups of water (125g)

IMPREGNATION

7~10 tablespoons strawberry syrup,
0.5 cups of water (125g)

Dough
Using a mixer, beat eggs with sugar and salt.
Stir in kefir.
Pour in flour mixed with cocoa, soda and baking powder.
Mix until you obtain a thick, uniformly colored dough.
If the dough is too thick, add a little extra kefir.

Place a circle of baking paper on the bottom of a mold d=22cm.
Pour the dough into the mold.

Cover the form with foil. The foil should not lie on the pan; there should be space between the pan and the foil so that the dough can grow freely without resting on the foil.

Preheat the oven to t=180~190°C.
Place the form with the dough in it for 40~50 minutes.
Remove the pan with the finished cake from the oven, cool until warm and remove the cake from the pan.
Separate the paper from the cake and discard.
Wrap the cake in a kitchen towel and leave until completely cool.

Jelly
While the cake is cooling and getting to the right flavor, prepare the jelly.
Wash and dry the pan in which the cake was baked.
Wash and peel the strawberries. Place in a bowl and cut into small pieces with a knife.

Mix with sugar. If possible, use powdered sugar rather than sugar, because... it will melt faster.

Stir the strawberries with gentle movements until the sugar dissolves.
Pour 7~10 tablespoons of strawberry syrup into a cup - this syrup will later be used to soak the cakes.
Soak gelatin in cold water.

When the gelatin swells, place the cup of gelatin in boiling water and stir while stirring until the gelatin is completely dissolved.
Mix gelatin with strawberry mixture.

Lightly moisten the bottom of the mold and glue a circle of baking paper or foil to it.
Pour the strawberry mixture into the mold.

And put it in the refrigerator for about an hour, or better yet for 3 hours.
The jelly should harden well.

Cream
Remove the cream cheese from the refrigerator in advance and bring it to room temperature.
Beat the cheese with a mixer until fluffy, and then add condensed milk.
Try the cream. If it is not sweet enough, add powdered sugar or condensed milk to taste.

Assembling the cake
Cut the chocolate cake horizontally into two parts.

Pour half a glass of boiled water into the poured strawberry syrup.
Evenly soak the slices of the cakes with the strawberry syrup and let stand for 5~10 minutes so that the liquid is absorbed.

Spread one quarter of the cream on both cake layers.
Run a knife along the sides of the mold and tip the mold onto a plate covered with plastic wrap. Shake the jelly out of the mold onto a plate, and separate the paper circle from the jelly.
Place the jelly on the cake that was on top after baking.

Place the second cake layer on top (which was the bottom), cream on jelly.

Cover the cake on all sides with the remaining cream.

Decorate the cake.
It is advisable to let the cake sit for 6~10 hours in the refrigerator so that it thickens.

Strawberry cake recipes:

Probably, the combination of strawberries and cream has long been successful and loved. A lot of summer recipes are dedicated to this tandem. Such desserts, as a rule, turn out very tender and tasty. And if your plans are to have a pleasant romantic evening, then prepare this simple jelly cake with strawberries, which will be a win-win option.
This sponge cake is perfect for festive events, because it turns out very bright and beautiful, and for ordinary gatherings over evening tea, because it can be prepared without baking the cakes.

TIME: 2 hours 30 minutes.

Average

Servings: 6

Ingredients

For the biscuit:
chicken eggs – 6 pcs.;
white wheat flour – 1 tbsp.;
granulated sugar – 1 tbsp.
For the creamy jelly layer:
gelatin – 25 g;
water – 50 ml;
cream – 500 ml;
granulated sugar – 50 g;
chicken eggs – 4 pcs.;
salt - a pinch.
For the strawberry jelly layer:
strawberry jelly – 1 package;
water – 250-300 ml;
fresh strawberries – 500 g.

Preparation

Like any cake, the base should consist of a cake layer. If you don’t yet have your own proven favorite recipe for baking sponge cakes, use ours. Beat the egg whites until stiff, then gently add sugar, yolks and sifted flour in a thin stream. A prerequisite is that the eggs must be straight from the refrigerator. Mix everything until smooth, pour into a pan lined with parchment paper and bake in a preheated oven for 20-25 minutes. The best cake size is obtained when using a mold with a diameter of 24-26 cm.
If you use your own sponge cake recipe, do not try to make it particularly high, 1–1.5 cm will be enough.

Before you start shaping the cake, cut off the top of the sponge.

Pour gelatin with water, leave for a few minutes to swell, and then dissolve in a water bath.

The cream in this recipe needs thick cream, so buy homemade or store-bought, but with a fat content of at least 30%. Pour the cream into a bowl, add sugar and beat well with a whisk. If possible, replace the cream with Mascarpone cheese, it makes the cake even tastier. Add dissolved gelatin to the resulting whipped mass.

Divide the eggs into yolks and whites. Beat the yolks with sugar and the whites with a pinch of salt until stiff peaks form.

Add the beaten egg mixtures to the cream one at a time.

Pour the resulting creamy egg mixture into the sponge cake, which is pre-positioned in a springform pan. Refrigerate until completely frozen.

Wash the strawberries, remove the sepals and let them drain a little, then cut into slices.
Prepare the packaged jelly, cool it.
When the cream has hardened well, place the strawberry slices overlapping them in a circle.

Pour cooled jelly filling on top.

Place the cake back in the refrigerator until the top layer of jelly hardens.
Before serving, release the cake from the springform pan.
Strawberry jelly cake turns out very impressive and beautiful! It can be stored in the refrigerator for no longer than 3 days.

If you don't have time to bake a biscuit.

In the case when you don’t have any free time for baking, but you really want to make such a cake, you have two options to make a cake with cream and strawberries without baking.

Buy ready-made sponge cake from the store.
Prepare the base for the cake according to the cheesecake principle. For this you will need 350 g of shortbread cookies, 70 g of milk and 100 g of butter. Break the cookies into pieces, put them in a blender and grind into crumbs. Melt the butter in a water bath and combine with cookie crumbs, add milk. Mix the mixture thoroughly until smooth, line the bottom of the mold and place in the refrigerator for 15-20 minutes to harden.
Do all further steps as described in the recipe above, and you will get an almost delicious jelly-strawberry cake without baking.

Strawberries for this dessert can be used not only fresh, but also frozen, so please your family with their beauty and deliciousness all year round.

Oh, how I don’t want to cook in the oven in the heat! Today I propose to make a delicate no-bake cake with fresh strawberries. The base will be shortbread cookies, followed by a delicate layer of whipped cream and condensed milk, and finally, transparent strawberry jelly. And be sure to use fresh strawberries, they will decorate the dessert! Have you already imagined this bliss? Here we go.

Preparing jelly strawberry cake will take some time, but the process is not at all labor-intensive and, most importantly, not “hot”.

Ingredients

shortbread cookies 150 g
butter 70 g
cream 33% 200 ml
condensed milk 250 g
strawberries 500 g
gelatin 2 tbsp. l.
water 400 ml
sugar 150 g

How to make jelly cake with strawberries

I am preparing everything necessary. Pour gelatin into 100 ml of cold water and set aside. I wash the strawberries, remove the stems and dry them. I take out the condensed milk in advance so that it is at room temperature.
I break the shortbread into pieces and put it in a food processor.
Grind until crumbly. Pour in melted butter.
I scroll again. The resulting mixture should not crumble. Otherwise, you need to add more oil.
I line a suitable mold (I have a diameter of 24 cm), preferably a detachable one, with cling film. I level and compact the cookie layer well. I put it in the refrigerator for a while.
I dissolve the swollen gelatin in a water bath or in the microwave at low power. It is necessary to clearly grasp the moment of dissolution of the crystals and prevent overheating.
Pour half of it into condensed milk and stir quickly.
Whip the cream to soft peaks.
I add condensed milk and gelatin in portions. I mix only with a spatula or spoon, I don’t use a mixer. But you can’t hesitate either, because the gelatin will quickly begin to set upon contact with cold cream.
The result will be a very airy mass.
I cut several strawberries into slices and place them along the edge of the mold. I spread the creamy mixture.
I put it in the refrigerator for 30-60 minutes, the layer should set at least a little.
To prepare strawberry jelly, place about two cups of strawberries in a saucepan and add sugar.
Pour in 300 ml of water and boil for 5 minutes after boiling. The result will be something like liquid strawberry jam.
We only need syrup. When it cools down, pour in the remaining gelatin.
I cut the strawberries and place them all over the surface of the cake in a circle.
Using a spoon, carefully pour the cooled strawberry jelly over the berries. I put it in the refrigerator until it hardens completely, from 3 hours, or preferably overnight.