Delicious jelly cake. jelly cake

Gentle coolness fragrant jelly will not leave anyone indifferent in the days of the scorching sun. And airy and soft biscuit energize everyone for the whole day. Also, thanks to the fruit, this jelly cake will become not only beautiful, but also very useful. This is especially important in summer, when there are a lot of fruits, and children completely refuse to eat them, and in winter, when almost every person has vitamin deficiency, and the body asks for vitamins. Each of us knows about the benefits of cream, as one of the most important dairy products.

Story

Did you know that jelly is not such a new dish. Even more than 5 centuries ago, there were mentions of him in ancient manuscripts. Only then did people use not gelatin, but pork or chicken bones. Even in modern times, such meat jelly is brewed. That's just it is called jelly or jelly.

Over time, jelly recipes have evolved and improved. So in 1845, Peter Cooper invented a powder for making jelly from juices and mousses. True, that powder was not as strong in action as the current gelatin. He turned regular juice or painted water in jelly. And only after another 40 years, a powder was released, more like a modern jelly. He gave the dessert color, sweetness and strong density. It was then, in 1885, with the help of modern jelly at that time, that a jelly cake was first created.

Ingredients

For biscuit

• 120 gr. Sahara,
• 4 eggs,
• 50 gr. flour.

For cream jelly

• 0.5 l cream or thick sour cream,
• 1 cup of sugar,
• 25 gr. gelatin.

For interlayer

• 2 packs of jelly with your favorite flavor

For impregnation

• 6 tablespoons of water,
• 1 tablespoon brandy
• 2 tablespoons of sugar.

Fruits

• 4-5 strawberries,
• 50 gr. berries green grapes seedless,
• 1-2 kiwi,
• 1 orange
• 30 gr. cherries

For oil rim

• 300 gr. oils,
• 0.5 cans of condensed milk.

Cooking jelly cake

First you need to prepare a biscuit

1. 2 eggs beat with 60 gr. white sugar. It is best to beat them with a blender. In this case, the egg-sugar mass must necessarily increase by at least 3-4 times after beating. You can also first beat the whites with sugar in a separate bowl and the yolks separately, and then mix them together.
2. then, in several passes, add to the whipped sweet mass 25 gr. flour. This is about 2-2.5 tablespoons. Mix the whole dough from the bottom up slowly and carefully so that the proteins do not settle quickly. To mix, use a thin wooden spatula, it keeps the beaten eggs airy.

   

3. cut off a small piece parchment paper and line the bottom of the prepared baking dish. IN this case a detachable form in the form of a heart with a diameter of 21.5 cm was taken.

   

4. carefully pour the dough into the mold

   

5. Preheat the oven to 120 degrees and bake the biscuit in it for the first 15 minutes. Then reduce the temperature of the oven in 2-3 steps every 5-7 minutes by 5-10 degrees. The readiness of the biscuit should be checked with a match or a dough stick. Just stick a match in the middle of the biscuit. If the dough does not stick to it and it is dry, then the biscuit is ready.

   

6. make 1 more biscuit cake. However, it does not need to be removed from the mold after baking.

Prepare cognac impregnation

Now make cream jelly

1. pour gelatin into a saucepan or stewpan with a volume of at least 750 ml.

   

2. fill it with 0.5 cups of cold water. Stir it with a spoon and leave for 20 minutes to swell.

   

3. Whip cream or sour cream together with sugar. To make jelly, cream must be room temperature. If you suddenly forgot to take them out of the refrigerator earlier, then just warm them up a little on the stove

   

4. on the lowest heat and with constant stirring, melt the gelatin

   

5. remove gelatin from heat and stir in whipped cream or sour cream.

   

Then pour the first layer of jelly cake

Make lemon jelly

Now fill the second biscuit with cream jelly

Prepare fruit for cake decoration

Decorate the cake

Now make a beautiful cake rim

Such a jelly cake with fruits will diversify and decorate your everyday family meal. It will also be an excellent sweet congratulation on a holiday or a cool dessert on a hot picnic. For more fast option prepare a jelly cake with cookies. To do this, instead of baked biscuits, simply use cookies. Cookies are the best baked milk or a cracker.

Also cook sometime. Preparing this cake is very easy. Pour the prepared jelly into different plates different colors. Leave it until completely dry. Then cook creamy jelly as in the above recipe. frozen colorful jelly cut into cubes and put it all together in a large bowl. Then pour the creamy jelly into it and mix everything with your hands. After the cake has completely set, lower the bowl into boiling water for 3-5 seconds. In this case, boiling water should not fall on the cake itself. Then take the bowl of jelly and invert it sharply onto a plate. And voila! You have a magical and delicious dessert. Surprise and delight your family and friends with your culinary skills. But such simple recipes delicious and beautiful dishes They will help you with this.

if you love jelly cakes, then you have come to the right place, I offer a very delicious recipe jelly biscuit cake. I don’t like jelly very much, so I always make such a cake with a biscuit. You can buy it ready made or biscuit cookies, or bake your own little biscuit. We bake a biscuit in advance, it must stand before cutting. We will also prepare sour cream-jelly cream, and you will also need the actual jelly itself - 3-4 packs of different colors. I will show you two assembly methods, choose any, both are good, I cook differently each time, according to my mood, so to speak. Also below is a VIDEO RECIPE for making such a cake, on which everything is clearly shown. I would like to suggest a few more amazing recipes: , .

RECIPE for Biscuit Jelly Cake:

3-4 kinds of jelly

40 g gelatin

CREAM:

700 ml sour cream

300g sugar

300 ml water

BISCUIT:

3 art. l. sugar (with a slide)

3 art. l. flour (with a slide)

maybe vanilla sugar

How to cook biscuit-jelly cake:

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

- When the jelly and biscuit are ready, we proceed to assemble the cake.

- Preparing the cream:

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

- In the meantime, cut the jelly into pieces with a spoon small pieces and mix.

- You can collect such a cake in a different way- in a regular bowl, silicone mold, the shape of the cake. This time I'm making a cake in a detachable form. We also cut the biscuit into small pieces.

- Lubricate the form with a brush vegetable oil. This is so that the cake then easily separates. When preparing such a cake, I do not mix everything together, but cook in layers - a layer of biscuit - a layer of jelly. To do this, we divide the biscuit into two parts and also divide the jelly mass into two parts.

- Mix about half or a third of the sour cream with biscuit pieces. half of this biscuit mass put on the bottom of the form. Top with half of the jelly. Pour over sour cream and lay out the second part of the biscuit-sour cream mass. But not to the edge - you need to lay out jelly around the edges so that the cake is more beautiful in ready-made. That is, the sides of the finished cake should consist of a jelly-sour cream mass, and the biscuit, as it were, in the middle.

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

- We send the cake to the refrigerator, after two hours it can be released from the mold and cut. You can decorate the top of the cake if you like. Whip 10 milliliters of cream with a fat content of 33 percent with the addition of food coloring.

- If you do inverted version, then the dishes should be lightly greased with a brush with vegetable oil, or lay cling film: the first layer should not be biscuit, but creamy jelly. Then a layer of biscuit, jelly and biscuit again on top. When we turn the cake over, then the top and sides should be creamy-jelly mass and the cake looks beautiful.

Very tasty jelly biscuit cake ready!

Delicious, simple and refreshing.

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

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Sponge cake with jelly and fruits combines the refreshing notes of summer fruits frozen in jelly, as well as classic taste light biscuit underlying the product. Cooking a cake is easy, difficulties can arise only at the preparation stage biscuit dough. This pie is obtained by anyone who adheres to clear instructions for making a biscuit and will be an exquisite addition to a family dinner.

Ingredients

To prepare the biscuit:

• Chicken eggs - 4 pieces;
• Granulated sugar - 150 grams;
• Wheat flour - 100 grams;
• Vanilla sugar - 10 grams.

To make jelly with fruit filling:

• Fruits, berries (seasonal or frozen);
• Cow's milk - 1 glass;
• Fatty sour cream - 1 cup;
• Granulated sugar - 1 cup;
• Vanilla sugar - 10 grams;
• Gelatin granulated - 10 grams.

Cooking

Baking biscuit cakes - cake basics

To make the biscuit airy, it is important to beat egg whites and yolks separately. To do this, it is necessary to separate the yolks into one dish, and the proteins into another, without damaging the shells of the yolks. Add half of the sugar to the yolks, as well as vanilla sugar. Grind the yolks with sugar until white with a fork, whisk or mixer. When the yolk mass slightly increases in volume and forms on it white foam, put the bowl of yolks aside and proceed to whipping the whites. Proteins start whipping at low speeds of the mixer, gradually increasing the speed. When the proteins increase in volume by about one and a half times, you should carefully introduce the remaining granulated sugar into them, and then beat the mass again. It is important not to overdo it with whipping proteins, they can fall off from the excessive intensity of the process. In order for the biscuit to rise well, it is important to saturate the dough with air bubbles drawn into the proteins during whipping.

Next, you need to carefully introduce the proteins into the yolk mass, while adding flour. To do this, put some of the proteins in a bowl with prepared yolks and mix them with a spatula. At this stage, using a mixer to knead the dough is highly discouraged! Pour in the sifted flour. Knead the dough again with a spatula, then mix in the remaining proteins.

When the dough is ready, carefully transfer it to a greased butter and a floured form, and place in a preheated oven to 180 degrees. It is important not to open the door oven while baking a biscuit, because the dough is extremely porous and can fall off from air vibrations.

After 30-45 minutes (depending on the characteristics of the oven), the base of the pie will be ready. You can check the readiness of the biscuit using this method: if you pierce the cake with a match, it should remain completely dry.

Preparing the jelly layer

While the biscuit is cooling, let's prepare the jelly. To do this, dissolve the gelatin in preheated milk, and cool it. Mix sour cream with granulated sugar And vanilla sugar, then lightly beat this mixture with a mixer until the grains dissolve. Pour in chilled milk with gelatin, mix. Prepare fruit.

For the cake, you can take almost any fruit or berries. This cake is especially good juicy fruits- oranges, strawberries, peaches, currants, kiwi. Bright berries look beautiful, as well as combinations of fruits of different colors. To prepare this dessert, the fruits must be washed and dried, after which they should be peeled, films, stalks and cut into smaller fragments.

We place the base of the cake in a detachable form with high sides, which is necessary for the further formation of the product. Put prepared fruits on top and pour milk jelly. We place the form with the cake in the refrigerator until the jelly is completely solidified (this is 2-3 hours). When the dessert hardens, it is necessary to release it from the mold and transfer it to the dish.

jelly cake with fruits - good way to feast on during the hot season, because treats, as a rule, are prepared without baking. Some recipes can be adapted for vegetarian or any other diet menu, eliminating the milk base and replacing sugar with another sweetener.

How to make fruit jelly cake?

Every culinary specialist will be able to prepare a fruit jelly cake without baking if he applies good recipe and won't forget some ground rules production of such desserts.

1. To prepare a fruit jelly cake at home, you will need suitable utensils: a detachable baking dish or a deep bowl, it must be covered with cling film, so the cake can be easily removed from the container.
2. As a base cake, crushed biscuits mixed with butter are used, sand cake, which you can bake yourself in advance or biscuit, they also cook it with their own hands or use a purchased biscuit.
3. Jelly mass is prepared on the basis of sour cream, whipped cream, yogurt.
4. A simple cake with jelly and fruit does not involve the use of dairy products. Pieces of fruit are poured with a jelly mass, decorating the delicacy in layers. Each layer should set in the refrigerator for at least one hour.
5. Any fruit jelly cake should be refrigerated for 4-8 hours.

Jelly cake with fruits and sour cream

Cake with jelly and fruits basic recipe, very easy to assemble. It is important to apply fat sour cream, which lends itself to whipping, gelatin is also suitable for instant granular. Fruits use any that are at hand: citrus fruits, pineapple, strawberries or bananas and other soft fruits.

Ingredients:

• sour cream - 500 ml;
• gelatin - 3 tbsp. l.;
• water - ½ st.;
• strawberries - 100 g;
• banana - 2 pcs.;
• orange - 1 pc.;
• vanillin;
• sugar - 1 tbsp.

Cooking

1. Dissolve gelatin in water, leave to swell for 30 minutes.
2. Beat sour cream with sugar until fluffy cream.
3. Gelatin put on a minimum fire, stirring until it dissolves, do not boil!
4. While stirring the sour cream, add gelatin in a thin stream.
5. Add chopped fruit, mix.
6. Cover with cling film, pour sour cream base.
7. Refrigerate fruit jelly cake for 4 hours.

A biscuit cake with jelly and fruits can be prepared in two ways: the first is to use the cake as a base on which the jelly will be located, the second is to break the biscuit and put it into gelatin mass. This recipe uses kiwi, it must be boiled in syrup for 5 minutes.

Ingredients:

• biscuit - 1 pc.;
• sour cream - 500 ml;
• gelatin - 40 g;
• water - ½ tbsp. + 1 tbsp. for syrup;
• sugar - 1 tbsp. + ½ st. for syrup;
• vanillin;
• lemon curd - 2 tbsp. l.;
• banana - 2 pcs.;
• kiwi - 4 pcs.;
• jelly with kiwi flavor - 40 g.

Cooking

1. Boil water with sugar, put kiwi mugs. Darken for 5 minutes, remove the fruits from the syrup, cool.
2. Pour gelatin with water, warm up after 30 minutes.
3. Dissolve Kiwi jelly in 100 ml of warm water.
4. Cut the biscuit into 2 cakes, put one in a detachable form.
5. Soak the cake with lemon curd.
6. Whisk sour cream with sugar and vanilla.
7. Introduce gelatin in a thin stream, stirring the mass.
8. Pour the sour cream base over the biscuit, cool for 30 minutes.
9. Put the mugs of bananas and kiwi, pour over the jelly.
10. Refrigerate the cake for 4-6 hours.

Cheesecake lovers will appreciate it with fruit. To cottage cheese, for smoothness and dense consistency, add cream cheese: philadelphia, mascarpone. Fruits in this embodiment act as a decor so that the cake does not seem cloying, you can use sour fruits, or dilute the composition with berries.

Ingredients:

• shortbread cookies - 400 g;
• butter - 50 g;
• curd mass - 400 g;
• mascarpone - 250 g;
• sugar - 200 g;
• vanillin;
• gelatin - 40 g;
• water - ½ tbsp. + 300 ml for jelly;
• strawberries, raspberries - 200 g;
• canned pineapple - 2 rings;
• jelly "Cherry" - 90 g.

Cooking

1. Grind the cookies into crumbs, add melted butter, distribute in a form, tamp. Put in the refrigerator.
2. Soak gelatin in ½ tbsp. water.
3. Beat cottage cheese with sugar and add mascarpone.
4. Warm gelatin, pour into cottage cheese.
5. Submit curd layer on top of the cake, refrigerate 1 hour.
6. Pour hot water cherry jelly.
7. Introduce chopped fruits and berries in jelly, mix.
8. Put the fruit layer on top of the curd, smooth.
9. Refrigerate jelly cake with berries and fruits for 4 hours.

Sand cake with jelly and fruits

Fruit Jelly Cake this recipe it also comes out very beautiful. Can be applied canned slices or fresh apricots, or peaches, make a dense jelly from syrup and pulp, which will cover with a dense layer ready dessert. Part of the sour cream and jelly cream and fruits are used to decorate the cake.

Ingredients:

• savoiardi - 25-30 pieces;
• sand cake - 22 cm diameter;
• sour cream 25% - 500 ml;
• gelatin - 40 g;
• sugar - 150 g;
• canned apricots - 200 g + 6-7 pcs. For decoration;
• apricot syrup - 200 ml;
• jelly "Peach" - 90 g.

Cooking

1. Soak gelatin in ½ tbsp. water, after half an hour, warm until dissolved.
2. Jelly pour 200 ml of hot water.
3. Beat sour cream with sugar, stir gelatin in a thin stream.
4. Add 2/3 prepared and chopped apricots, mix.
5. Put the cake in a detachable form, distribute the savoiardi around the circumference, pour 2/3 sour cream, refrigerate 40 minutes.
6. In the cooled jelly, pour the syrup and mashed apricot pulp. Mix.
7. Spread the jelly over the cake and chill for 1 hour.
8. Decorate with cream and slices, refrigerate for another 3 hours.

To prepare a delicious jelly and fruits, you need to choose fruits and a milk base that are suitable for your taste, which means that with cherry yogurt and, for example, an orange, a not very tasty dessert will come out. As a base, crumbled cookies are used, as for cheesecake or finished cake: biscuit or sand.

Ingredients:

• cherry yogurt - 500 ml;
• sugar - 100 g;
• gelatin - 40 g;
• water - ½ st.;
• chocolate biscuits - 300 g;
• melted butter - 50 g;
• strawberries, cherries, raspberries - 200 g.

Cooking

1. Soak gelatin, after 30 minutes, warm until the granules dissolve.
2. Beat yogurt with sugar, introduce gelatin gradually, add 2/3 of the prepared berries.
3. Grind cookies, combine with butter, put in a mold, tamp.
4. Pour the yogurt mass over the cake, cool for 30 minutes, garnish with the remaining berries, refrigerate for 4 hours.

Jelly cake with fruits and biscuits

This recipe for jelly cake with fruits and cookies is sold in no time. From fruits you will need dried apricots(in summer you can use fresh apricots), banana, strawberry and tangerine. For the base, you can use fat sour cream or yogurt, all components are laid out in layers. For decoration you will need a bowl and cling film.

Ingredients:

• sour cream - 600 ml;
• cookies - 400 g;
• gelatin - 50 g;
• sugar - 150 g;
• strawberries - 100 g;
• banana - 2 pcs.;
• tangerines - 3 pcs.;
• dried apricots - 50 g.

Cooking

1. Soak gelatin, after 20 minutes warm up (do not boil!).
2. Beat sour cream with sugar, add gelatin.
3. Cover the bowl with cling film, pour 1/3 of sour cream, put a layer of broken cookies, chopped fruit, repeat 1 more layer, pour the rest of the cream.
4. Put a whole cookie on top of the cake, put in the cold for 4 hours.
5. Turn the jelly and fruit on a dish, remove the film.

This cake can be made without baking using purchased cake. To make the dessert look spectacular in a section, a detachable form is taken with a larger diameter than the cake. To use these ingredients, you will need a container of 30 cm, the cake is baked in a 22 cm mold. Jelly filling for a fruit cake is prepared from ready-made orange jelly.

Ingredients:

• biscuit - 1 cake;
• cream 33% - 600 ml;
• powdered sugar - 200 g;
• orange jam - 100 g;
• jelly "Orange" - 90 g;
• water - 300 ml + 100 ml for gelatin;
• gelatin - 50 g;
• orange - 2 pcs.

Cooking

1. Soak gelatin in cold water, as it swells, boil until the granules bloom.
2. Pour hot water over jelly, mix, set aside.
3. Whip cream with powder, add gelatin in a thin stream.
4. Biscuit cut into 2 cakes, put one in a mold, soak with jam.
5. Spread 2/3 of the cream, refrigerate for 30 minutes.
6. Lay out the second cake, soak with jam and distribute another 2/3 of the cream, cool for 30 minutes.
7. Scald oranges, wash and dry. Cut, put on top of the cake, pour jelly.
8. Refrigerate for 2 hours, remove from the mold, decorate with cream, put in the cold for another 3 hours.

Cake "Exotica" with jelly and fruits

Unusual with fruits was called "Exotica", thanks to original design. You can use available oranges, bananas, berries or use mangoes, peaches. In this case, it is better not to use ready-made flavored jelly, but to make it yourself from gelatin and orange juice.

Cakes decorated with jelly look very luxurious. It is gratifying to put such a home-made delicacy on the table during the holiday, or, having packed it in a beautiful box, go with it to visit. The cake can be filled with a thick layer of jelly, inside of which there will be berries and fruit slices, or jelly layer will be subtle, giving shine to the fruit that lined the top of the cake.

You will need

• Homemade fruit jelly.
• gelatin (20 g sachet)
• water (1 glass)
• granulated sugar (1/2 cup)
• berry or fruit juice(1 glass)
• slices of berries and fruits
• jam (4 tablespoons)
• Jelly in a bag
• sachet fruit jelly(1 piece)
• wine (100 ml)
• granulated sugar (1/2 cup)
• detachable form or parchment paper
• Jelly for filling the cake
• sachet of jelly for filling the cake
• juice or water (250 ml)
• granulated sugar (2 tablespoons)
• cooking brush

Instruction

1. Homemade fruit jelly Soak gelatin powder in a glass of cold boiled water. Let the gelatin swell for 30 minutes. Pour berry or fruit juice into a ladle, add granulated sugar. Boil. Cool slightly and pour in the swollen gelatin. With continuous stirring, completely dissolve the gelatin. Strain into a large bowl. Add fruit slices and berries to the liquid. Cool until slightly viscous.

2. finished cake cover with a thin layer of jam or marmalade. The product must be in a detachable form, the sides of which are higher than the tier of the cake. If you do not have such a form, then wrap the cake tightly with parchment paper. The jelly should not run down the edges. Pour the cooled jelly with fruit onto a layer of jam and put the cake in the refrigerator.

3. Jello from the bag. Soak the jelly from the bag as directed in the instructions. In a ladle, mix wine with granulated sugar, pour in the dissolved jelly and bring to a boil. Stir continuously so that the grains of jelly are completely dissolved. Cool down.

4. The top of the cake, the one that is in a split form or wrapped in parchment, lay out beautifully chopped fruit. With a tablespoon, little by little, pour a thin layer over the fruit and let the jelly harden. Best of all, immediately put the cake in the refrigerator for 10 minutes. After that, take out and pour out the remaining jelly. Let it freeze.

5. Jelly for filling the cake. Mix the dry mixture from the bag with sugar, pour water or juice, put on fire. Boil for one minute. Cool the cake, decorated with fruits or berries, in the refrigerator. Such jelly hardens rapidly, therefore, it must be applied to the cake hot.

6. There are two options for applying to the cake. Or you immediately pour all the jelly on the cake. Spread it evenly over the surface, starting from the middle to the edges. Or take a culinary brush. Dip it in jelly and paint with a fruit or berry layer so that your top decoration is bright and fresh.

Tartlets with berry jelly This is an adorable dessert, and not just for kids.

You will need

• For tartlets:
• - 300 g flour;
• - 3 yolks;
• - 100 g of sugar;
• - 200 g butter.
• For filling:
• - 4-5 peaches;
• — 2 glass of water,
• - 0.5 cups of berry syrup;
• - 3 tablespoons of gelatin.
• For decoration:
• - berries (to taste);
• - whipped cream;
• - mint leaves (melissa).

Instruction

1. Sift flour, add diced butter, sugar. Mix everything with your hands until small crumbs form. Then add the yolks and knead the dough. Wrap the dough in cling film and place in the refrigerator for 30-40 minutes.

2. Roll out the chilled dough into a layer 3-4 mm thick, cut out circles equal to the diameter of the molds. Lubricate the molds with butter, lay out the circles of dough, press firmly against the bottom and walls of the molds.

3. Place a circle of parchment paper on top and fill the molds with peas. Bake the tartlets in an oven heated to 200 ° C for 10-15 minutes. Then remove the peas and bake for another 5-7 minutes, until golden color, cool down.

4. Pour gelatin into 1/4 cup of water and leave to swell for 20-30 minutes. Heat two glasses of water, pour in the berry syrup and boil for 1-2 minutes. Dissolve in berry syrup gelatin, cool to room temperature and brush the inside of the tartlets with a brush, place in the refrigerator and let it harden.

5. Wash the peaches thoroughly, cut the flesh from the pits and cut it into pieces. Put peach slices into tartlets, pour in berry jelly and refrigerate for 2-3 hours until completely solidified. Garnish with berries, whipped cream, lemon balm or mint leaves when serving.

There is a lot different desserts, which can be cooked without baking in the oven. One of the most beautiful and mouth-watering is a cake with cookies and jelly. Such a cake can look spectacular on the table and is beautiful for those who do not like to fiddle with the oven.

light airy dessert

To prepare a light, delicate jelly cake, take: - jelly in bags of all colors - 3-4 pieces; - gelatin - 30 g; - sour cream - 1 l; - sugar - 200 g; - bananas - 2 pieces; - kiwi - 2 pcs.; - orange - 1 pc.; - tangerine - 1 pc.; - vanillin - to taste; - dry sugary cookies - 500 g. First, prepare the jelly according to the instructions on the package. To make the jelly more dense, add a little less water than indicated in the instructions. To set, pour the jelly into molds about 2 cm thick (or into large plates). Cut the frozen jelly with a knife into small cubes and pour into a large bowl. There also place peeled and diced or small slices of kiwi, orange, tangerine and bananas. After that, take sour cream and beat with sugar, add a little vanillin. Dissolve gelatin in hot water and gradually pour into sour cream, stirring constantly. In a separate bowl, mix fruits, jelly cubes and cookies, then pour the mixture with whipped sour cream and gelatin and leave to cool in cool place. When the cake has hardened, dip the bowl in hot water for a few seconds so that the edges of the dessert move away from the dish, and tip the finished cake onto the dish.

Layer cake with jelly and cookies

To prepare a brilliant puff jelly cake, take: - nectarine - 1 pc.; - green grapes - 15-20 berries; - kiwi - 1 pc.; - banana - 2 pcs.; - raspberries or strawberries - 30-40 pcs.; - orange - 2 pcs.; - sour cream - 400 ml; - milk - 150 ml; - sugar - 200 g; - gelatin - 25 g; - jelly in bags - 3 pcs.; - dry sugary cookies - 300 g. colors are red, yellow and green. First, take a cake pan and line the bottom nicely with kiwi, nectarine, grapes and bananas (this will be the top of the cake). Dilute green jelly with water, heat and pour over fruit. Put the bowl in the refrigerator so that the 1st layer of cake is frozen. At this time, dilute red jelly with hot water and set to cool. When the 1st layer of the cake hardens, put the berries on top and fill them with red jelly. Put the mold back in the refrigerator. At this time, peel the oranges and cut into small circles. Take out the form with the cake, put the oranges on the 2nd layer and fill them yellow jelly. Send the form to the refrigerator. At this time, prepare the last layer of the cake: mix sour cream with sugar and add gelatin and cookies diluted in warm milk. Quickly pour the final layer into the cake mold and place the dessert in the refrigerator until completely set. Turn over the finished cake large dish and decorate to taste.

Helpful advice
When applying a thin layer of jelly, be careful to match the color of the jelly with the color fruit decoration. Pour red berries and fruits with red jelly, and yellow ones with yellow. If you are using a multi-color top, fill with clear jelly.