Jelly cake with gelatin. Sponge cake with fruit and jelly recipe with photo

Jelly cake with sponge cake will win the hearts of all those with a sweet tooth. An airy sponge cake soaked in delicate cream, combined with a light jelly layer, allows you to get a moderately sweet and delicate dessert.

Jelly cake with sponge cake - basic principles of preparation

The basis for the cake is sponge cakes. Probably every housewife knows how to make a biscuit. For young housewives who have never encountered making cakes, we will remind you how to bake cakes correctly. A classic sponge cake is made from eggs, sugar and flour. To do this, chilled eggs are broken and the whites are separated from the yolks. Whip the whites into a thick foam. Then, without stopping whisking, gradually add sugar and add the yolks one at a time. It is very important to move the mixer in only one direction when whipping. Otherwise, the dough will settle and the biscuit will not turn out. At the end, sift the flour and beat, reducing the speed.

The jelly layer is prepared using fruit juices, sour cream or cream. You can make fruit jelly of different colors in a separate bowl, then cut it and add it to creamy or sour cream jelly. The result is not just a tasty jelly layer, but also a beautiful one. In addition, pieces of fruit or berries are added to the jelly.

To prevent the biscuit from turning out dry, it is soaked in syrup or cream.

Decorate cakes with chocolate glaze, fruits or nuts.

Recipe 1. Jelly cake with sponge cake, fruits and berries

Ingredients

strawberries - five pcs.;

three eggs;

ten pieces raspberries;

one and a half glasses of sugar;

an incomplete glass of flour;

orange;

400 g sour cream;

two bags of jelly;

30 g instant gelatin.

Cooking method

1. Beat the cooled eggs with a mixer with sugar, gradually increasing the speed. As soon as the mass becomes fluffy, add flour and mix with a spoon in the same direction as whisking.

2. Line a springform pan with parchment and pour the dough into it. Place the pan in the oven and bake for 15 minutes at 200 C. Then reduce the temperature to 170 C and cook for the same amount of time. Remove and cool the biscuit directly in the mold.

3. Soak instant gelatin in 100 ml of hot water and stir until the gelatin grains are completely dissolved. Cool.

4. Combine sour cream with sugar and beat until the latter is completely dissolved. Without stopping whisking, introduce the cooled gelatin mixture in a thin stream.

5. Soak the biscuit with syrup and apply sour cream jelly on it. Flatten with a spatula and place in the refrigerator.

6. Peel the berries and fruits and cut them into arbitrary slices.

7. Prepare jelly from the bags according to the instructions on the package. However, we take half as much water as indicated on the package. Cool.

8. Place slices of fruit and berries on the frozen sour cream jelly. Pour half of the chilled jelly over them and put them back in the refrigerator. As soon as the jelly sets, pour in the rest. Keep in the refrigerator until completely frozen. Then we run a sharp thin knife between the cake and the side of the mold. Open the mold and cut the cake.

Recipe 2. Jelly cake with sponge cake and cream

Ingredients

two bags of strawberry jelly;

120 ml unsweetened yogurt;

5 g baking powder;

200 g sugar;

200 ml heavy cream;

four eggs;

40 g cocoa powder;

20 g gelatin;

150 g wheat flour.

Cooking method

1. Pour gelatin with half a glass of cold water and leave to swell for an hour.

2. Beat the eggs with sugar until you get an airy, fluffy foam. Add vanillin. Add twice-sifted flour and baking powder little by little. Mix carefully. Transfer the dough to a parchment-lined pan and bake for forty minutes at 180 degrees.

3. Heat the swollen gelatin in a water bath, stirring until all the lumps melt. Do not bring to a boil! Whip the cream until strong foam, add half a glass of sugar and yogurt. Beat for a couple more minutes. Pour in the melted gelatin in a thin stream, stirring. Then add cocoa powder and mix.

4. Remove the biscuit from the oven and cool directly in the mold. Pour creamy chocolate jelly onto the biscuit and put it in the refrigerator.

5. Prepare strawberry jelly from the bags according to the recipe on the package. When it has cooled, carefully pour it onto the creamy layer and put it back in the refrigerator overnight.

Recipe 3. Three-layer jelly cake with sponge cake

Ingredients

a packet of vanillin;

two eggs;

100 g flour;

two thirds of a glass of sugar.

a bag of vanilla sugar;

400 g cottage cheese;

15 g gelatin;

150 ml sour cream;

three quarters of a glass of sugar.

20 g gelatin;

200 ml jam;

200 ml purified water.

Cooking method

1. Separate the yolks from the whites. Add a pinch of salt to the latter and beat until light foam. Add half the sugar in small portions, whisking continuously, until a dense, thick foam is obtained.

2. Combine the yolks with the remaining sugar and beat separately until the mass triples.

3. Combine the whipped whites with the yolks, gently stirring in one direction so that the bubbles do not burst. Finally add vanilla sugar and flour. Continue mixing gently until you have a smooth, lump-free dough.

4. Grease the pan with butter and sprinkle with flour. Pour the dough into it and bake for half an hour at 180 degrees. Remove the finished biscuit from the mold and cool on a wire rack.

5. Add white and vanilla sugar, sour cream to the cottage cheese. Beat with a blender until a homogeneous air mass is obtained.

6. Pour gelatin with water and leave to swell for 20 minutes. Then heat in a water bath until dissolved. Add the resulting mixture to the curd mass and beat well with a mixer.

7. Wash and dry the pan in which the sponge cake was baked. Cover it with parchment. Cut off the top crust from the biscuit. Place in the mold and soak in syrup. Place the curd mixture on it and refrigerate for an hour.

8. Dilute the jam with water and strain. Soak the gelatin in the resulting mixture and leave for half an hour. Then heat in a water bath or low heat, without bringing to a boil. Cool and pour over the curd layer. Place in the refrigerator again for four hours. Before serving, you can garnish with sprigs of mint or lemon balm.

Recipe 4. Jelly cake with sponge cake “Summer Extravaganza”

Ingredients

100 g flour;

three bags of jelly of different colors;

400 g sugar;

25 g gelatin;

four eggs;

600 g full-fat sour cream.

Cooking method

1. Beat eggs with 100 g of sugar into a thick foam. Add flour and stir gently. Transfer the dough to a parchment-lined pan and bake at 180 degrees for half an hour. Remove from the oven, cool slightly and remove the biscuit from the pan.

2. Prepare three bags of jelly, each in a separate bowl. In this case, take less water than indicated on the package. Place the cooled jelly in the refrigerator and leave it there until it hardens completely.

3. Add the remaining granulated sugar to the sour cream and beat until the latter dissolves. Dissolve gelatin in 300 ml of boiling water. Mix thoroughly and pour in a thin stream into the whipped sour cream and sugar.

4. Cut the jelly from the refrigerator into small pieces. Place them on a plate and stir. Cut the biscuit into small plates.

5. Place the cake in layers in a silicone mold, alternating multi-colored pieces of jelly, sour cream jelly and sponge cake. Pour the remaining sour cream jelly over everything.

6. Place the cake in the refrigerator overnight or for several hours. Before serving, dip the pan in hot water for a few seconds and invert onto a plate.

Recipe 5. Jelly cake with Kiwi sponge cake

Ingredients

160 g flour;

six fresh eggs;

200 g sugar.

two kiwis;

sour cream – 300 ml;

gelatin - pack;

sugar – 300 g;

one and a half packs of kiwi jelly.

Cooking method

1. Divide the eggs into yolks and whites. Add a pinch of salt to the latter and beat them into a strong foam. While whisking continuously, add sugar in a thin stream. When it is completely dissolved, add eggs one at a time. Reduce mixer speed and add sifted flour and baking powder. Place the dough in a mold and bake at 180 degrees for half an hour.

2. Cut the cooled biscuit in half lengthwise. Beat sour cream with sugar until it is completely dissolved. Dissolve the gelatin in a water bath and add it in a thin stream to the mixture of sour cream and sugar.

3. Place the bottom part of the cake in a springform pan and spread sour cream jelly on it in an even layer and refrigerate for several hours.

4. Peel the kiwi and cut into rings. Place them on top of the frozen sour cream jelly. Dilute a packet of kiwi-flavored jelly according to the instructions on the package. Pour half of the jelly over the fruit. Place in the refrigerator for an hour. Then pour in the remaining jelly and leave the cake in the refrigerator overnight.

Recipe 6. Jelly cake with sponge cake, strawberries and banana

Ingredients

20 ml lemon juice;

three eggs;

half a glass of flour;

half a glass of purified water;

a glass of granulated sugar;

half a glass of sugar for syrup;

a bag of vanilla sugar;

400 g 20% ​​sour cream;

350 g strawberries;

25 g instant gelatin;

Cooking method

1. Beat the eggs into a dry bowl, add a pinch of salt to them and beat with a mixer, gradually increasing the speed. Gradually add half a glass of sugar, continuing to beat until the mass increases in volume and turns white. Add flour one spoon at a time and stir in one direction.

2. Grease the springform pan with butter and sprinkle with flour. Place the dough in it, level it and put it in an oven preheated to 180 degrees for half an hour. Remove the finished biscuit, cool and cut in half.

3. Place the bottom part of the biscuit in a springform pan, having previously lined it with foil.

4. Bring half a glass of water to a boil, add the same amount of sugar and cook, stirring continuously until it is completely dissolved. Add lemon juice to the cooled syrup. Soak the biscuit with syrup.

5. Pour five tablespoons of water into the instant gelatin and leave to swell. Peel the banana and strawberries and cut them into pieces.

6. Beat sour cream with white and vanilla sugar. Dissolve gelatin over low heat and mix it with fruits and berries. Combine the resulting mass with whipped sour cream. Mix and place on top of the biscuit. Place the cake in the refrigerator for several hours. Before serving, decorate with strawberries.

Stir the flour into the whipped egg whites in the same direction as you beat them, so that the bubbles do not burst.

While baking the sponge cake, do not open the oven door, otherwise the cake will settle.

To prevent the sponge cake from remaining dry, soak it in syrup.

Cool the eggs thoroughly before scrambling them.

To make the whites whip faster, add a pinch of salt.

Jelly and fruit cake is probably the most delicious treat a child could wish for. Although, perhaps not only a child, but also an adult with a sweet tooth.

My dad is not a fan of huge amounts of cream in cakes, so this cake became a real hit with us. Delicate, melting sponge cake, fresh fruit and delicious jelly with protein cream - a combination that even the most capricious and picky eater cannot resist!

In addition, if you like to bake cakes, I advise you to bake this one - a fascinating and creative process is an important part of cooking for me. The cake with jelly and fruit flew off the table with terrible speed, I advise you to try it!

Ingredients:

For the biscuit:

• 5 chicken eggs
• 160 g sugar
• 120 g flour
• 3-4 g baking powder
• 1 p. vanilla sugar

For cream decoration:

• 200 ml water
• 2 chicken squirrels
• ½ tbsp. Sahara

Filling + filling:

• 3 p. lemon jelly
• 2 kiwi
• 2 bananas
• 2 tangerines
• 10 pieces. cherries (you can use any fruits and berries if you wish)

Cooking the dish step by step with photos:

1. We are preparing a biscuit. Beat 1 egg and 4 yolks into a deep container. Pour the whites into a separate container and put them in the refrigerator. Add sugar and baking powder to the yolks.
2. Stir with a spoon. Add vanilla sugar.
3. Beat with a mixer until the mixture lightens.
4. Add flour and continue beating until smooth.
5. We take the whites out of the refrigerator.
6. Beat with a mixer at maximum speed into a strong foam.
7. Gently fold the whites into the main mixture.
8. Grease the baking dish with vegetable oil and pour in the dough.
9. Place our biscuit in the oven at 180-200 C for 25-30 minutes
10. Do not pull the biscuit out of the mold. Let it cool a little, then lay out the fruit in any shape.
11. We dilute the jelly in the proportions indicated on the package (you can add a little less water, literally 20 ml, so that the jelly hardens well, or add gelatin).
12. Cool the jelly until it almost begins to harden. Carefully pour in the jelly with a spoon (so that the fruit does not float to the surface). The jelly should not cover the fruit - this is our first layer of jelly.
13. Immediately place the cake in the refrigerator until completely frozen. We repeat the procedure with jelly until we have used all the jelly. When the jelly has completely hardened, carefully run a thin sharp knife along the sides, separating the cake from the mold. Carefully remove our cake with jelly and fruit from the mold.
14. Preparing the cream. Pour sugar into a saucepan and add water.
15. Cook until the sugar is completely dissolved, then put on low heat until the syrup barely boils. Stir frequently so that the syrup does not burn. Boil for 5-10 minutes. During this time, the syrup will become slightly yellowish and slightly thicker. Let the syrup cool completely.
16. Beat the whites into a deep container.
17. Beat the whites into a strong foam.
18. Pour in the syrup in a thin stream, continuing to whisk. It turns out a wonderful thick protein cream.
19. Using a pastry syringe, decorate the sides and edges of the cake with whites.
20. This is such a beautiful cake with jelly and fruit!
21. Cut our cake into pieces and enjoy the taste!

Bon appetit!

Jelly cake is a beautiful, delicious and elegant dessert that made a splash in America in the 1960s and has not lost popularity since then. In most cases it is done very simply, but requires care. But the end result is amazing with the play of colors. Take different jelly, a beautiful shape and make this little masterpiece.

Jelly cake has its own characteristics in cooking. Please note that often the weight of the ingredients depends on the form in which you will cook it. Therefore, compare its volume with the bowl you have. But this does not cause any particular inconvenience. If you happen to have any “extra” ingredients left, make a mini version of the cake in a regular cup.

It is better to use a plastic or iron mold. But it is preferable not to use aluminum - it gives the jelly a metallic taste. A glass or ceramic mold will be inconvenient due to its weight (you will need to put it in and out of the refrigerator several times), but a silicone mold is very flexible and unstable - one wrong move and the color layer can spread unevenly. And, unfortunately, unlike baking, jelly is washed off silicone in the same way as any other material.

Citrus pleasure

This no-bake jelly cake is super easy to make. You can try making it with children.

A cake pan with a recess in the middle with a volume of 5.5 cups is used, i.e. almost 1.5 liters.

Ingredients:

• Condensed milk - 1 can.
• Jelly (orange, lemon) - 2 sachets (90 g) each.
• Gelatin - 1 tbsp. l. (15g).
• Water - about 1 liter.

How to make striped jelly cake? Recipe with detailed explanations

1. Prepare the milk base. Take half a glass of water and dilute 1 tbsp. l. gelatin. If it is instant, it will swell within 20-25 minutes, if regular - 40-45 minutes.
2. Meanwhile, boil a glass of water and then mix it with the gelatin, stirring until it is completely dissolved.
3. Pour a can of condensed milk into the mixture. Stir and make the first layer of cake in a mold lined with cling film so that the finished dish can be removed by pulling its edges. Pour the excess mixture into a separate cup or other container.
4. Place in the refrigerator to harden for approximately 15 minutes (not in the freezer, but in the regular section). The time may vary slightly, depending on the volume of the dish and the power of the equipment. Therefore, before pouring subsequent layers, always check the readiness of the previous ones.
5. Let's move on to the color layers. Dilute two bags of orange jelly in 200 ml of hot water (boiling water). Stir, let cool and pour into mold. Place in the refrigerator again for 15 minutes.
6. Now let's repeat the previous step with lemon jelly.
7. Let the jelly cake cool properly in the refrigerator - 2-3 hours. Some housewives make it overnight, and by morning it hardens well.

If the shape is tall, then you can add multifruit flavored jelly to this variation of the recipe. You can also make portioned dessert in identical cups.

How to make jelly fruit cake?

This luxurious dessert will remind you of the hot tropics and decorate your holiday table.

In general, you can use a variety of fruits, but avoid fresh pineapples, kiwis and papaya, as the enzymes they contain may prevent the jelly from setting. Well, we'll make a peach and grape jelly cake. The recipe does not require baking, consists of only two layers, so it is done quite quickly. A 1.5 liter mold was used.

Ingredients:

For the fruit layer:

• Gelatin - 1.5 tbsp. l.
• Canned peach - 2 pcs.
• Large grapes - 10 pcs. (cut in half and remove seeds)
• Peach syrup - 300 ml
• Vegetable oil - 1 tbsp. l.

For the milk layer:

• Sugar - 2 tsp.
• Gelatin - 1 tbsp. l.
• Yogurt (mango flavor) - 500 ml.
• Milk - 100 ml.

1. In a small saucepan, combine peach syrup and 1.5 tbsp. l. gelatin. Heat over moderate heat, stirring until dissolved in liquid. Do not boil.
2. Grease the mold with vegetable oil and lay out the fruit, alternating a peach slice and half a grape.
3. Fill the mold with the gelatin mixture and refrigerate for 1 hour.
4. When the fruit layer has hardened - sticky but hard when touched, let's make the milk part. Mix milk, sugar and gelatin (1 tbsp), simmer over low heat until it dissolves. Remove from heat, add yogurt, stir.
5. Pour over the first layer and leave to harden for 2 hours in the refrigerator.

If the jelly cake with fruit is difficult to remove from the mold, lower it for a couple of seconds (no more, otherwise it will spread) into hot water.

Colorful abundance

The jelly cake “Broken Glass” looks like stained glass or mosaic. And it is still made just as simply and consists of a small number of ingredients.

You will need:

• Cream with high fat content (35-36%) - 300 ml.
• Gelatin - 1 tbsp. l.
• Pineapple juice - 50 ml.
• Vanillin - 0.5 tsp.
• Jelly - 3 bags (90 g each) of different flavors.
• Cookies (sweet crackers, biscuits, long-lasting) - 150 g.
• Butter - 50 g.

1. It’s better to start working on the cake early. We have three different colors and flavors, but if you want, you can take more. If there is more jelly left than needed, decorate the top of the cake with it.
2. Make the jelly according to the standard instructions on the package: dilute one packet with 100 ml of hot water. Pour each color into rectangular molds and leave in the refrigerator for several hours, or better yet, overnight.
3. Then cut the jelly into cubes.
4. Whip the cream to stiff peaks, add sugar and vanilla, mix again.
5. Soak the gelatin in water (0.5 cups). Bring pineapple juice to a boil over moderate heat. Dissolve the gelatin mixture in it.
6. Grind the cookies into crumbs. The most convenient way to do this is with a food processor or blender. But if you don’t have them on your household, you can do this: place the cookies between two cloth napkins and roll over them with a rolling pin. Mix the crumbs with butter and place on the bottom of the mold.
7. Mix cooled pineapple juice with cream, add multi-colored cubes and place in a second layer.
8. Refrigerate for several hours.

Expanse for creativity

Decorating a jelly cake is pure pleasure.

A “hat” of fruit on a striped cake will look beautiful. In this photo, there are milk jelly balls around it and on the bottom layer of the dessert, which are easy to make using a special mold.

In the Broken Glass recipe we used a cookie base. You can leave it not only at the bottom, but also place it on the sides of the mold, then the cake will have neat edges and a bright interior.

Well, the “classic” of jelly desserts is rainbow tints. Agree, it will take a lot of painstaking work, but who would refuse such a piece?

So, don't limit your flight of fancy. We hope you have fun working on these desserts.

Jelly cake is a real lifesaver when you need to prepare a sweet dish but don’t feel like baking. 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 for jelly cake.

“Grape”, jelly cake, recipe

1. sour cream – 700 g (fat content not less than 20%),
2. cracker with poppy seeds – 300 g.,
3. raisins (should be pre-steamed - 100 g),
4. two standard chocolate bars of 100 g each,
5. instant gelatin – 25 g.,
6. jelly bag, green or yellow – 90 g,
7. large grapes for decoration - 200 g.
8. 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.

The cookies need to be crushed, preferably by hand, and placed 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. The composition includes various fruits, so it will be not only tasty, but also a healthy treat. It is worth noting that when preparing jelly cake from sour cream, low-calorie products are used, 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 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: various 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 strawberries

This cake can be prepared at any time of the year; in the summer you can experiment with different berries. But it looks most impressive with strawberries. The cake will decorate the holiday table and is suitable for a 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 the following ingredients:

1. 2 eggs, sugar – 235 g (75 g for biscuit, 160 g for cream)
2. 75 g flour
3. soft butter – 80 g.,
4. cottage cheese – 240 g (any fat content, whatever you like)
5. sour cream – 240 g.,
6. 280 g heavy cream,
7. strawberries – 500 g.
8. gelatin – 16 g.
9. 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, place strawberries in slices on the curd cream and pour in the jelly, put it 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:

1. ready-made biscuit,
2. bananas,
3. pineapples (canned) and oranges
4. a glass of orange juice
5. gelatin – 30 g.,
6. 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

An original heart-shaped cake; the top can be decorated with strawberry jelly, as described above, or red jelly. It looks original, and the cake tastes light with a sweet and sour aftertaste.

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 that will delight both children and adults. On hot summer days, a 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.

There is a website that says this cake is somewhat similar to it, but instead of fruit jelly, fresh fruit is added here. Delicate sour cream jelly, light sponge cake, juicy berries - the cake turns out light, with a delicious taste. Almost any berries or fruits can be used for a cake, only apples are probably not very suitable here - they are a bit hard. In summer, a very beautiful cake is made with raspberries, strawberries, blackberries, and honeysuckle. The cake with cherries is very tasty. In winter I make it with persimmons. I usually use two or three types of fruit. It turns out beautifully if the top of the cake is beautifully laid out with pieces of fruit contrasting in color, for example red and green (strawberries and kiwi, raspberries and kiwi), or yellow and green (apricots and grapes). It is good to put bananas inside the jelly cake, but do not put bananas on top, otherwise they will oxidize in the air and darken. This summer fruit cake You can make it as one large cake or in portions for each guest in bowls; in any case, the success of this delicious dessert is guaranteed.

Ingredients:

for biscuit:

• 3 eggs
• 1 cup of sugar
• 1 cup flour
• (regular glasses)

for sour cream jelly:

• 3 tbsp. l. gelatin
• 200 ml cold boiled water
• 800 g sour cream 20-25% fat
• 1 cup of sugar
• vanillin optional

• any fruit (or berries) - 500-700 g (I have 2 bananas, 2 nectarines, 2 kiwis)

Recipe for jelly fruit cake:

For the biscuit: beat eggs with sugar until foamy for 7-10 minutes, then add flour, mix with a spoon, pour into a greased multicooker bowl, bake for 60 minutes on the “baking” mode. Remove the finished biscuit from the bowl, cool completely, and cut into cubes. You can see step-by-step photo instructions for preparing a classic sponge cake – We do almost everything the same way, only instead of 5 eggs, we take 3.

When I prepare this cake for the holidays, I bake the sponge cake a day or two before the celebration, the sponge cake will sit, nothing will happen to it, and then I prepare sour cream jelly, fruit and finish the cake. It turns out not so tiring.

For sour cream jelly: soak gelatin in a glass of cold boiled water for 40-60 minutes.

Meanwhile, beat sour cream with sugar until sugar dissolves. It tastes better, of course, with 25% fat sour cream. I once made it with 15% sour cream, the cake did not hold its shape well, it wobbled)) With low-fat sour cream it is better to make it in bowls or add a little more gelatin to make the jelly stronger.

Bring the soaked gelatin to a boil, but do not boil, pour hot into sour cream and sugar, stir.

Wash and cut all the fruits.

Let's start assembling the jelly cake with sour cream. You will need a large form. I made it in a three-liter pan with displacement marks, the cake turned out to be 2.5 liters in volume. I am writing this so that you can imagine the size of the required form.

As beautifully as possible, place pieces of fruit on the bottom; this will then be the top of the cake.

Place half the biscuit cubes and half the fruit on them. Fill with sour cream jelly carefully so that the pattern on the bottom does not get lost. Place in the refrigerator until hardened (half an hour to an hour).

Then add the remaining biscuit cubes, alternating them with fruit, and fill with the remaining sour cream.

If the cream (jelly) has already begun to harden during this time, warm it up a little, I do this in the microwave. When everything is laid out, lightly press the top with your hand or a spoon so that all the biscuit cubes are in the cream, make a flat surface, this will be the bottom of the cake so that it then stands evenly.

Someone will ask: why do it in two stages, why not put the whole biscuit in at once and pour out all the cream at once? You can do it this way, but then all the sour cream will immediately spill down, and the top pieces of the sponge cake may not be in the cream and may be a bit dry. However, if anyone cares, you can put all the fruits at once, without laying out any of them, the whole sponge cake and fill it all with cream, it will also be delicious.

I assemble the jelly cake with sour cream in the evening and put it in the refrigerator overnight. In the morning, lower the mold with the cake into hot water for a few minutes, attach a flat plate to the mold, turn the cake over, it will end up on the plate with the fruit facing up.

If someone is afraid of these manipulations, you can cover the bottom and walls of the mold with cling film, then you don’t have to lower it into the water, but simply turn it over onto a plate and remove the film.

A little fiddling, and our beautiful jelly cake with fruit is ready!

Bon appetit!!!

We thank Oksana Baibakova for the recipe with photos!

Sincerely, Natalia.