The history of the origin of the jelly cake is very blurry, and it is safe to say who exactly and in what country invented this cooking masterpiece- it is forbidden. Some official sources indicate that an American engineer invented jelly, and later introduced additional fruit flavors, and it was in the USA that these pastries began to be produced.
Others say it's entirely french dish. There is also a version that the first jelly cakes appeared in Italy.
You can argue and find out endlessly, but there is hardly any practical sense in this: at present, each country has its own original recipes cooking this dish.
Step by step recipe fruit jelly cake
| Ingredients | Quantity |
|---|---|
| Flour - | 400 g |
| Gelatin - | 1 pack |
| Sugar - | 150 g |
| Egg - | 1 PC. |
| Margarine - | 200 g |
| Baking powder - | 1 package |
| Fruits - | 500 g |
| Water - | 1 glass |
| Vanillin - | 1 sachet |
| Vegetable oil - | for lubrication |
| Cream from a can - | for decoration |
| Time for preparing: 840 minutes | Calories per 100 grams: 257 kcal |
Less and less popular ordinary cakes. They were replaced by beautiful two-tiered jelly masterpieces with fruits and a lot of all sorts of bells and whistles.
We collect half a glass of cold water, pour gelatin into it and stir vigorously until completely dissolved. We leave for 25 minutes.
In a large plastic bowl, combine sugar, eggs and margarine. You should get a lush air mass.
Gradually, we begin to add the crushed flour with vanilla and baking powder, and then knead the dough from under the bottom with a silicone spatula. You can do this with a whisk or a tablespoon, but then you risk losing the volume of the future cake.
We cover the form with parchment paper, after greasing the bottom vegetable oil. This way it won't stick and you can easily separate it from the cake after baking. We activate the oven by setting the temperature to 190 ° C.
Pour the dough-like mass into a mold and send to bake for 40 minutes. Pour the swollen gelatin into a small metal bowl (preferably from stainless steel) and put it on the burner, bring to a boil over low heat and boil for 8 minutes, constantly stirring.
Remove, let cool and refrigerate for about an hour. We wash and chop any fruit you have in the refrigerator into large slices. It can be bananas, peaches, kiwi, tangerines, oranges.
We take out the cake, let it cool and cut it into two parts. Pour the remaining water into an enameled bowl, add 3 tablespoons of sugar, squeeze out a whole lemon (if you cut it in half and pierce it with a fork in several places, the juice will ooze freely).
We mix everything, put it on the burner and wait for the sugar to dissolve completely. Remove from fire and let cool. Take the first half of the cake, pour lemon syrup. Three to four tablespoons will suffice.
We spread the fruits in a chaotic manner, squeeze the cream from the balloon on top, press it with another cake, soak it again and now lay out the fruits beautifully (as a decor). Pour plenty of jelly over the entire cake, in consistency it should be like jelly.
And let it chill in the fridge overnight.
Cold jelly dessert with fruits and sour cream
Summertime is the very time when you need to eat more fruits and berries in order to saturate your body with minerals and vitamins. A light dessert in the form of a jelly cake with them and sour cream will expand your menu and delight your loved ones.
Components:
- Raspberries - 300 g;
- Blackberry - 200 g;
- Mulberry - 100 g;
- Gooseberries - 50 g;
- Low-fat sour cream - 700 ml;
- Purified water - 700 ml;
- Sugar - 300 g;
- Jelly - 5 bags;
- Gelatin - 1 sachet.
We collect water in a stainless steel pan, put it on the burner and bring to a boil, pour in the jelly and quickly stir. If you add at the same time food colorings, the dish will look more colorful and interesting. As soon as the jelly is boiled, pour into molds.
Boil instant gelatin in boiling water. In a separate container, beat cold sour cream and sugar and, without stopping, pour in the gelatin mass.
Wash and dry the berries. On the beautiful dish cut the jelly in a chaotic manner, put the berries on top of the slide, pour everything sour cream and send it to the cold.
Ideally, if jelly cake will persist all night.
Light jelly cake with fruit and biscuit
Jelly cake with fruits - tender light dish. If you add a biscuit to it, you will get not just an everyday dessert, but a solemn one - for an anniversary or wedding. Thanks to the airy structure of the biscuit and creamy fruit cream, the cake will melt in your mouth.
Components:
- Flour - 550 g;
- Eggs - 6 pcs.;
- Sugar - 350 g;
- Vanillin - 1 pack;
- Gelatin - 2 sachets;
- Water - 2 glasses;
- Low-fat yogurt - 250 ml;
- Jelly - 3 packs;
- Vanillin - 1 sachet;
- Corn starch - 2 tbsp. l.;
- Turmeric - 1 tsp;
- Strawberries - 500 g;
- Tangerines - 300 g;
- Butter - 50 g;
- Cream 33% - 300 ml.
Dilute gelatin in a glass of cold water, leave to swell for one hour. We drive fresh chilled eggs into a clean glass bowl, beat with a mixer at low speed of the whisk. Gradually begin to add sugar and vanilla, continuing to beat.
When a stable eggnog appears, add crushed flour with starch in small portions. It will add airiness to the biscuit. At the end, add a spoonful of turmeric and gently knead the whole mass. Such a small dose of spice will not be felt in baking, but will give the cakes a beautiful yellow color.
Well grease the baking dish with oil, pour half the dough. We put to bake in the oven preheated to 185 ° C for 25 minutes. We check the readiness of the cake by pressing on the surface with a wooden spatula: if it returns to its original shape, the dough is baked and can be removed. If a dent appears, send it to bake again. You do not need to pierce it with a toothpick, the biscuit may fall, losing volume.
Boil water in an iron bowl, pour in gelatin and, stirring constantly, bring to a homogeneous state. Remove from heat and let cool to ambient temperature. Gradually increasing the speed, whip the cream.
Make sure your utensils are perfectly clean. A few drops of water or other moisture at the bottom will cause the cream to not rise. Add sugar homemade yogurt and gelatin mass.
Mix everything thoroughly. Dilute the jelly according to the instructions, pour into containers and leave to harden.
Wash, peel and cut strawberries and tangerines. Cut the biscuit into two pieces with a thread. Put one cake layer on the bottom of the detachable form, randomly distribute the fruits on top, pour over the creamy soufflé, let stand for 30 minutes.
After a while, put another cake, again fruit and soufflé. Pour the finished jelly on top and leave to harden in a cool place for 6 hours.
Cottage cheese jelly cake without baking: easy and simple
If you like sweets, but limit yourself, for fear of ruining your figure with a few extra calories, cheese cake with a refreshing taste and a small percentage of fat content - an excellent dessert option.
Components:
- Low-fat sour cream - 350 ml;
- Shortbread cookies - 400 g;
- Low-fat cottage cheese - 300 g;
- Sugar - 100 g;
- Jelly with "Kiwi" flavor - 2 sachets;
- Gelatin - 1 sachet;
- Butter - 100 g;
- Lime - 1 pc.;
- Mint or Melissa - 2 sprigs.
Pour the gelatin into a small plate, fill it with cold boiled water, add the juice squeezed out of the lime. Let it swell for an hour. We breed jelly according to the manufacturer's instructions.
Grind cookies into crumbs, add soft butter, put it on a large plate and level it - this will be the basis for our cake. We send it to the refrigerator.
We combine cottage cheese with sour cream and sugar, beat into an airy lush mass. Heat the gelatin, stirring constantly. After it has cooled, pour it into the curd cream.
We shift it onto a sand base, put it in the refrigerator for one hour, and as soon as the cake has cooled, put the frozen jelly on top. Jelly should be knocked out with the taste of "Kiwi". In conjunction with fermented milk products the cake will not be sugary, but with a touch of sourness.
You can decorate it with a sprig of fresh mint or lemon balm.
- Jelly cake is usually prepared from fresh fruits in summer, but if you want to cook it in winter, you can use frozen fruits or even replace them with jam or marmalade;
- If your jelly does not harden well and does not hold the volume of jelly, before laying out the layers, put foil or a plastic rigid bag into the mold, thus creating high sides. So the whole cake will stick together, and after the refrigerator you don’t have to worry that the tiers will fall;
- If there is no lime on hand, you can replace it with lemon or, in extreme cases, grapefruit;
- To prepare a jelly cake, you can use not only store-bought jelly, but home-made jelly from compotes or juices. The process is short and very simple, but you will know that your dessert does not contain synthetic flavors or colors;
- If you dilute the gelatin in the evening, then in the morning you can already start cooking.
Thank you for your attention and enjoy your culinary preparations!
Recipes for making cakes at home with photos
1 hour 20 minutes
175 kcal
5/5 (1)
Today, jelly can be found in different shapes, colors and flavors. This special kind of sweets pleases both children and adults. Not so long ago, it has become popular to make cakes with both jelly layers filled on top and decorated with jelly, and with jelly cakes. Thanks to this confectionery invention, a lot of options for decorating and decorating cakes appeared, especially jelly cake with fruit looks appetizing.
Biscuit-jelly cake with fruits
If you want to surprise the most whimsical guests with something really original, then you should cook this particular cake. It turns out surprisingly tasty, tender, and outwardly looks great.
For cooking, we need kitchen appliances:
- 2 small deep bowls;
- 1 large deep bowl;
- mixer;
- sieve;
- two pans (one with a thick bottom).
Ingredients
For the biscuit:
For jelly:
For impregnation:
For cream:
Fruits:
Preparation of biscuits
- In this recipe, the amount of ingredients is indicated for two biscuit cakes, so we divide everything in half. Take two eggs and separate the whites from the yolks.
Did you know? It is necessary to separate the protein carefully so that the yolk does not get into it. The container in which we place the proteins should be perfectly dry, without a single drop of water, the same applies to the whisks of the mixer. Eggs must be chilled.
- Beat egg whites with sugar.
Add a pinch of salt before starting beating the protein, then it will be lush. You need to beat with a mixer until a fluffy foam is formed, then gradually, without turning off the mixer, add 30 g of sugar. You can check the readiness by stopping the mixer and looking at the consistency of the protein: it should not fall out of the bowl. Also, the main thing is not to kill the protein, so you need to periodically turn off the mixer and look at the consistency.
- Beat the yolks in a separate bowl with sugar until it is completely dissolved, the consistency should have a foamy structure.
- Pour the beaten yolks into a bowl, then the whites. Sift through a sieve 25 g of flour and add 1 tsp. starch.
- Gently mix all the contents with a spoon from the bottom up, without making too sudden movements.
- We place the prepared dough in a mold greased with vegetable oil and put it in an oven already preheated to 180 °.
Important! While baking a biscuit, it is advisable not to look into the oven, otherwise the dough may not rise.
- Biscuit preparation time - 15-20 minutes. You can check the readiness of the cake with a wooden stick or match. If the tip of the match is dry, then the biscuit is ready.
- While the first cake is baking, make the second batch in the same way. Leave the second cake in the form in which it was baked.
Did you know? You can transfer the cake to a flat dish and make a high cardboard cylinder according to the diameter of the biscuit and wrap it inside with cling film. Then the cylinder can simply be removed or cut, and finished cake stay on the platter.
cooking jelly
Assembling the cake
Biscuit-jelly cake with fruit is not greasy or too sweet, so your guests will be happy to eat it even after a plentiful feast. We also suggest trying to cook, which can surprise your loved ones with external originality and exquisite taste.
Jelly cake with fruit and sour cream without baking
To prepare this cake, you will have to make a minimum of effort, as it is prepared without the use of an oven. It is original, looks appetizing and will be able to show you as a good confectioner, even if you do not have special skills in making desserts.
- Time for preparing- 35 minutes.
- Designed for eight servings.
- Kitchenware: saucepan with a thick bottom,deep bowl with round bottom mixer.
For a jelly-sour cream cake with fruits, we need:
- ready-made biscuit (can be purchased at the store);
- sour cream - 500 ml;
- gelatin - 25 g;
- water (cold) - 1 tbsp.;
- fruits (pineapple, banana, kiwi, orange).
Cooking method
- Cut the biscuit into cubes.
- Pour gelatin cold water to swell for 20 minutes.
- We clean the fruits and cut them into rings, if we use pineapples, dry them from the syrup.
- We heat the gelatin in a water bath, stirring constantly, until completely dissolved.
- Beat sour cream with sugar and pour gelatin in a thin stream.
- We prepare a deep bowl with a round bottom, cover it with cling film and put fruit on the bottom - this will be the top of our cake.
- The next layer is some cream jelly to cover the fruit.
- We lay out the pieces of biscuit with fruit and pour again with creamy jelly. You can repeat several layers like this, the main thing is that the top layer is covered with creamy jelly.
- Cover the bowl with a lid and place in the refrigerator overnight until completely solidified.
- The next day, place the bottom of the bowl for a couple of seconds in hot water(to make our cake come off easier), turn it over onto a flat dish and remove the bowl. We separate the cling film from the top of the cake, and our delicacy is ready.
Did you know? If you replace the biscuit with cookies in the recipe, you get a jelly cake with fruits and cookies, in which the cooking time and process is no different from a biscuit cake.
And for true lovers chocolate desserts we recommend to try.
Cottage cheese jelly cake with fruits
This recipe is not only delicious and very healthy, but also easy to prepare, as it eliminates the baking process. Be sure to prepare an airy and hearty dessert.
- Time for preparing- 30 minutes.
- Designed for 12 servings.
- From kitchen appliances you need to take: mixer, a saucepan with a thick bottomdeep bowl or plastic bag purchased cake.
I make cottage cheese jelly cake with sour cream and fruits according to this recipe:
- cottage cheese - 500 g;
- fat sour cream - 500 g;
- lemon - 1 pc.;
- gelatin - 40 g;
- fruits (pineapple, orange, kiwi, banana);
- jelly in a bag;
- sugar - 6 tbsp. l.;
- vanilla sugar - 10 g.
Cooking curd-jelly cake with fruit without baking
- We clean all fruits and cut into rings.
- We take a bowl or a box from a purchased cake, put orange rings (half rings) on the bottom. Pour the prepared store-bought jelly (preferably with orange flavor) and place in the refrigerator.
- In the meantime, pour gelatin with cold water for 20 minutes to swell.
- Beat cottage cheese, sour cream and sugar with a blender in a separate bowl.
- Add another 70 ml of water to the swollen gelatin and, stirring, dissolve in a water bath. We introduce gelatin into the curd mixture and beat again with a blender.
- We put all the fruits in the same container, you can also add cookies, squeeze lemon juice and evenly mix all the ingredients on top of the curd mass.
- We take out the orange jelly from the refrigerator, pour the curd-fruit mass in an even layer and put it in the refrigerator overnight.
- Jelly cake with cottage cheese and fruit is ready to eat. Bon appetit!
fruit jelly cake recipe video
Also watch the video, which demonstrates a simple recipe for a delicious sponge cake with fruit jelly. such a guide will save you from doubts about creating a delicious dessert.
Jelly cakes are just a godsend for both a beginner in the preparation of desserts and a first-class chef. You surely have own recipe this easy dessert - share it with us so that others can use interesting ideas for creating such a delicate cake.
Usually a cake sour cream jelly popular on hot summer days. It's not overly sweet and the fresh fruit added to the recipe is refreshing. Especially since sour cream cake fruit jelly is stored exclusively in the refrigerator, and this is very important in the heat. Don't let this set of fruits scare you. For this dessert, you can choose any fruits and berries that are welcome in your family. For example, and can be used in winter. BUT fresh berries strawberries and raspberries go great with sour cream jelly in summer. Blackberries, cherries, peaches, apricots, etc. will look just as beautiful in such a jelly cake.
Ingredients for Sour Cream Jelly Cake:
- Biscuit cake - 1 pc. (recipe for 4 eggs);
- Sour cream - 500 ml;
- Vanilla sugar - 1 pack. (10 g);
- Sugar sand - 100 g;
- Gelatin - 2 pack. (15g each);
- Drinking water - 200 ml;
- Kiwi - 2 ripe fruits;
- Banana - 1 ripe fruit;
- Orange - 1 pc.
How to cook sour cream jelly cake with fruits:
1. The first step is to choose a capacious dish with a lid to shape the cake.
Now let's start preparing the first sour cream jelly for dessert. Carefully review the instructions for use of the gelatin you have chosen for the recipe. There is gelatin that dissolves immediately in hot water (at least 90 degrees), and there is gelatin that must first be soaked in cold water, then dissolved in hot water. In the second case, you can pour gelatin with cold water, leave for 30 - 50 minutes, then heat it in a water bath like chocolate, stirring constantly until completely dissolved.
Advice:
it is very important that the sour cream jelly is homogeneous and tender - all products for its preparation must be room temperature.
2. Beat sour cream with sugar and vanilla sugar with a mixer.
Advice:
if you want the sour cream to whip up as best as possible, and the cake turned out to be airy, choose a lower-fat product for cooking. 
3. Pour prepared and completely dissolved gelatin into sour cream slowly and mix. You can continue to use the blender. But do not forget about the temperature ratio, sour cream and gelatin should be at the same temperature during mixing. This means that you will have to cool the gelatin to room temperature. By the way, sour cream jelly is also suitable for cooking with juice. 
4. Lay out the peeled and sliced \u200b\u200bfruits in layers in the form of a checkerboard. 
5. How to cook, which does not fall, we have already described. Worth a try to make it. You will fall in love with this recipe from the first time. So that the biscuit does not create gaps in the jelly cake made of sour cream and fruits, it must be broken into pieces and dipped on all sides in the finished sour cream jelly. Spread a biscuit on top of the fruit and pour sour cream jelly. So we continue alternate layers of fruit, biscuit, jelly. 
Advice:
as a rule, kiwi is very juicy, but insanely delicious in a cake. So that it does not give extra juice, put it all the time on the biscuit. So he will give the juice, but at the same time soften himself biscuit cake.
The finished cake of sour cream jelly, fruit and biscuit should be put in the refrigerator until completely solidified. Then flip the cake before serving on a pretty platter. Remember, if the jelly is good and the cake doesn't want to come out of shape, dip the bowl in hot water for 30 seconds, then try again.
Good day to all and good mood! After all, it is the mood that often pushes us to certain feats. Here I was suddenly “covered” at 11 pm and there was an inexplicable desire to cook a jelly cake with fruits. This idea was prompted by the remnants of sour cream and a peach with a few strawberries. I clearly imagined a bright dessert with a delicate texture and pieces of fruit.
How to make a jelly dessert without the hassle in 40 minutes
There is not much time for cooking, because. I want to sleep, so I prepared the recipe according to an accelerated program - without baking. The preparation did not cause any difficulties, everything was mixed, but left to harden. By morning it was ready.
I needed:
- Sour cream - 450 gr.
- Water - ½ cup.
- Gelatin - 15 gr.
- Vanilla sugar - 1 sachet.
- Sugar - ¾ cup.
- Strawberries - 350 gr.
- Peach - 1 pc.
I diluted the gelatin in cold water and left it to swell for 20 minutes.
During this time, whipped sour cream with sugar and vanilla sugar.
Melted the swollen gelatin over low heat. You should get a homogeneous liquid mass, but do not bring it to a boil.
Gently pour it into the sour cream mass, stirring thoroughly to milk product didn't weld.
I cut the strawberries and peach into small pieces, you can do it like in my photo, you can do it differently.
Introduced fruits and berries into sour cream mousse. Mixed everything carefully. Next, the mass should be poured into a suitable form, but I decided to leave everything in a glass bowl.
Like any jelly product, our cake must harden. Therefore, I safely leave it overnight in the refrigerator. But in general, 4 hours will be enough to cool down.
We decorate an unusual sour cream sweetness to taste - with green mint or pieces of fresh fruit.
Look what beautiful cake in a cut. Bright fruit pieces look very advantageous in a white frozen jelly. At work, the dessert flew away in 5 minutes. If you want a more satisfying cake, then my sour cream and jelly mass can be poured onto a biscuit cake in a detachable form before cooling. Then you get a real festive one.
Another satisfying and simple option is to mix with sour cream and crackers with poppy seeds or sesame seeds along with fruit. And in winter period berries can be replaced with pieces of multi-colored jelly. In general, there are a lot of options for dessert - choose any.
Bon appetit!
