Gelatin cake with fruit and sponge cake. A simple recipe and decorating ideas for sour cream jelly cake without baking

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 pour it all over 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 put it in 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.

If you love jelly cakes, then you have come to the right place, I offer a very tasty recipe for jelly sponge cake. I don’t really like jelly, so I always make this cake with sponge cake. You can buy ready-made biscuits, or bake a small biscuit yourself. We bake the biscuit in advance; it must rest before cutting. We will also prepare sour cream and jelly cream, and you will also need the jelly itself - 3-4 packs of different colors. I’ll show you two assembly methods, choose either one, both are good, I cook differently every time, according to my mood, so to speak. Also below is a VIDEO RECIPE for making such a cake, in which everything is clearly shown. I would like to offer a few more amazing recipes: , .

RECIPE for sponge jelly cake:

3-4 types of jelly

40 g gelatin

CREAM:

700 ml sour cream

300g sugar

300 ml water

BISCUIT:

3 tbsp. l. sugar (heaped)

3 tbsp. l. flour (with a slide)

maybe vanilla sugar

How to make sponge jelly cake:

— We also prepare the 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 put in the refrigerator 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 sponge cake are ready, we begin assembling the cake.

— Preparing the cream:

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

— Meanwhile, cut the jelly into small pieces with a spoon and mix.

- You can assemble this cake in different ways - in a regular bowl, silicone mold, cake mold. This time I'm making the cake in a springform pan. We will also cut the biscuit into small pieces.

— Grease the mold with vegetable oil with a brush. This is so that the cake can be easily separated later. When preparing such a cake, I do not mix everything together, but cook it in layers - a layer of sponge cake - a layer of jelly. To do this, 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. Place half of this biscuit mass on the bottom of the mold. Top with half of the jelly mass. Pour in sour cream and spread the second part of the biscuit and sour cream mixture. But not all the way to the edge - you need to spread jelly around the edges to make the cake more beautiful when finished. That is, the sides of the finished cake should consist of jelly and sour cream, and the sponge cake should be in the middle.

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

— We put the cake in the refrigerator, after two hours it can be released from the mold and cut. If desired, you can decorate the top of the cake. 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 covered with cling film: the first layer should not be biscuit, but sour cream and jelly. Then a layer of sponge cake, jelly and another sponge cake on top. When we turn the cake over, there should be a sour cream and jelly mixture on top and on the sides and the cake will look beautiful.

Very tasty jelly sponge 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, so that the sour cream mass melts slightly, so that there is no cold set on the teeth, although for ice cream lovers in winter, a cold cake is not a barrier to pleasure.

Enjoy your tea!

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And now the promised video recipes:

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Step 1: Prepare the oven and baking dish.

First of all, turn on the oven to preheat at 200 degrees Celsius. Then, using kitchen scissors, cut out a circle from baking paper to the diameter of a well-clamped non-stick pan with removable sides and place it on the bottom of the dish, and grease the inside of the pan with a thin layer of butter. At the same time, heat some purified water in the kettle.

Step 2: prepare wheat flour and baking powder.

Next, using a sieve with a fine mesh, sift the required amount of wheat flour into a deep bowl. This process is necessary so that this ingredient dries slightly, becomes more loose and gets rid of any kind of debris. Then add baking powder to the flour, mix them with a whisk until smooth and move on.

Step 3: prepare the eggs and beat the whites.

Using the back of a kitchen knife, beat the eggs one by one and distribute the yolks and whites into separate clean bowls. Place the dishes with the latter under the blades of a mixer or blender with a special attachment and beat into a thick, stable foam at the highest speed. This will take about 5-7 minutes, although everything is relative and depends entirely on the quality of your kitchen appliance.

Step 4: prepare the yolks.

Then we rinse the mixer or blender and start working on the yolks. Add a couple of tablespoons of hot water from the kettle to them and immediately shake everything until smooth and airy. When the structure of the mixture acquires a fluffy cap, and this will happen in literally a minute, immediately pour two types of sugar into it: vanilla and regular sand. Continue beating the ingredients at high speed until the mixture becomes light in color. Then pour a little concentrated fresh lemon juice into it and shake everything again, but now until it increases by 2, or better yet 2.5 times.

Step 5: prepare the biscuit dough.

Now we combine the whipped whites and yolks, loosening them very carefully with a silicone or wooden kitchen spatula. Then add a mixture of flour and baking powder into the resulting mass. We act gradually, adding it spoon by spoon, while simultaneously kneading the biscuit semi-thick dough. As soon as it takes on a homogeneous structure, we also carefully transfer the semi-finished flour product into the prepared form, level it and proceed to the next step.

Step 6: bake the biscuit.

Place the still raw cake base in the oven preheated to the desired temperature and bake 13–16 minutes, after which we check the readiness of the flour product with a wooden skewer or match. Just insert the end of the stick into the pulp of the biscuit and take it out. If there are wet lumps of dough on the wood, keep the baking in the oven for another 5–6 minutes.

Is the base ready? Then everything is simple, put oven mitts on your hands, move the mold onto a cutting board previously placed on the countertop, and let its contents cool completely to room temperature without opening!

Step 7: prepare gelatin for the curd layer.

Without wasting a minute, while the base for the dessert cools down, pour cold whole pasteurized milk into a small metal or heat-resistant bowl, add powdered gelatin there, mix them with a tablespoon until smooth and leave to swell for 25–30, or preferably 50 minutes. After this, place a small saucepan filled with half-purified water over medium heat, and when the liquid begins to boil, place a bowl of swollen gelatin on the surface of the hot dish.

We don’t boil the mixture, just warm it up, remembering to stir constantly so that all the sticky granules dissolve! As soon as the mass acquires a homogeneous liquid consistency, remove it from the stove and cool to room temperature.

Step 8: prepare the kiwi.

Then, using a kitchen knife, we peel the kiwi, place it on a cutting board, cut into rings, slices, half rings, strips or cubes, although the cutting style is not important, it is advisable that the thickness of the pieces does not exceed 5–7 millimeters. We move the chopped fruits into a clean bowl and begin to make the curd mixture.

Step 9: prepare the mixture for the curd layer.

We rub low-fat, tender cottage cheese into a deep, dry bowl through a fine mesh sieve, add sugar and sour cream to it and beat these products until the crystals are completely dissolved at high speed with the same, but clean mixer or blender with a whisk attachment. Then, without stopping the operation of the kitchen appliance, gradually pour the dissolved gelatin that has had time to cool into the resulting mass and shake everything until smooth and soft.

Step 10: forming a jelly cake with fruits - stage one.

Now spread the tender curd mass onto the chilled sponge cake and carefully level it. We try to do this so that it fits tightly to the walls of the mold, then the next layer of jelly will not leak onto the sponge cake and the cake will be smoothed very beautifully. If the job is done, then cover the container with the semi-finished dessert with plastic wrap and put it in the refrigerator for 5 minutes.

We don’t keep it there for a long time; after the required time, we place sliced kiwis on the slightly set snow-white mass, submerging them a little inside, now the fruits will not float up while pouring. Again we cover the already aromatic yummy with plastic and put it in the refrigerator until needed.

Step 11: prepare kiwi jelly.

Next, we heat the purified water in the kettle again, but now we need about 300 milliliters. As soon as the liquid boils, pour it into a deep bowl, add kiwi-flavored jelly into it, mix everything thoroughly until completely dissolved and cool to room temperature.

Step 12: forming a jelly cake with fruits - stage two.

So we have come to almost the final stage of preparing the cake, we move the mold with three layers of dessert onto the countertop, fill the kiwi with lukewarm jelly, cover everything again and put it in the refrigerator for another couple of hours or until the delicacy has completely hardened.

When this happens, we run the tip of the knife between the sides of the mold and the side of the treat, thus disconnecting it from the cold dish. Then carefully remove the side, using a kitchen spatula, transfer the cake to a large flat dish or tray and offer the resulting product to your favorite gourmets to try!

Step 13: Serve the jelly cake with fruit.

Jelly cake with fruit is served chilled on a tray, a large flat dish, or in portions on plates as a dessert for a sweet table. This culinary masterpiece does not need any additions; its taste is moderately sweet, with a gentle sourness, and only one thing can be said about the aroma - divine!

It is pleasant to savor such a delicacy in good company along with a cup of hot, freshly brewed tea or coffee. Cook with love and give your loved ones amazing dishes prepared with your golden hands!
Bon appetit!

Kiwi is not an essential ingredient that can be used, you can also take any other canned or fresh fruits or berries to your liking, you can also change the jelly according to your choice, for example, make apple, orange, cherry or whatever you like best ;

Very often, a little soaked and grated citrus zest, fresh fruit or berries chopped into small pieces, for example, apple, banana, strawberries, raspberries, tangerine slices and even kiwi, are added to the curd mass;

An alternative to vanilla sugar is a liquid extract from this spice, baking paper is parchment paper, and butter is any butter or vegetable fat.

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:

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.
Stir with a spoon. Add vanilla sugar.
Beat with a mixer until the mixture lightens.
Add flour and continue beating until smooth.
We take the whites out of the refrigerator.
Beat with a mixer at maximum speed into a strong foam.
Gently fold the whites into the main mixture.
Grease the baking dish with vegetable oil and pour in the dough.
Place our biscuit in the oven at 180-200 C for 25-30 minutes
Do not pull the biscuit out of the mold. Let it cool a little, then lay out the fruit in any shape.
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).
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.
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.
Preparing the cream. Pour sugar into a saucepan and add water.
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.
Beat the whites into a deep container.
Beat the whites into a strong foam.
Pour in the syrup in a thin stream, continuing to whisk. It turns out a wonderful thick protein cream.
Using a pastry syringe, decorate the sides and edges of the cake with whites.
This is such a beautiful cake with jelly and fruit!
Cut our cake into pieces and enjoy the taste!

Bon appetit!

3 years ago

34,890 Views

It's no secret - we all love sweets, especially. But at the same time, many of us think about... Of course, you shouldn’t eat cakes every day, but sometimes you really want to treat yourself to something delicious. And there is an alternative to high-calorie flour baked goods - jelly desserts, for example, or. Or you can make a cake with fruit and pieces of biscuit - a light, delicate, refreshing dessert. Let's cook today jelly cake with sour cream. I assure you, this extraordinary delicacy will surprise, delight and delight everyone who tries it!

What is necessary:

for sponge cake

3 eggs
half a glass of sugar
1 cup flour
1 tsp baking soda without vinegar

for sour cream and jelly cream

4 tbsp gelatin
2 glasses of water
800 g low-fat sour cream 10%
1 cup of sugar

For filling

2-3 oranges (depending on size)
3-4 tangerines
2 bananas
1 can canned pineapple (pieces)

Jelly cake with fruits and sour cream

Cold cake recipe with photo

First you need to pour the gelatin with cold water, it is better to take boiled or purified water, and leave the gelatin to swell. This will take about 30 minutes.

Since we have a jelly cake with sponge cake, first of all we will bake sponge cake crust. The recipe for sponge cake crust is very simple. Mix eggs with sugar, add soda without vinegar and sifted flour.

Mix all the ingredients for the crust

The dough is ready.

The dough is ready

Pour the dough into the mold. Bake at 180 degrees for 15 minutes. Remove the cake from the mold and leave to cool.

Bake at 180 degrees for 15 minutes

When the cake has cooled completely, cut it into small squares, approximately 1.5 x 1.5 cm. This is for those who want large pieces of sponge cake.

Cut the cooled cake into squares

Typically, the sponge cake ends up high in the middle. Therefore, I advise you to cut the cake into strips, and then cut in half in the widest places so that the pieces are small.

You can make smaller biscuit cubes

While the sponge cake layer is cooling, you need to prepare the fruit.

Peel oranges and tangerines. We separate the tangerines into slices and, if necessary, carefully remove the seeds. Cut the oranges into circles, or, if the oranges are large, into semicircles.
Finely chop the banana into slices. If you have canned pineapples in circles, then cut them into pieces. Pineapples should be drained in a colander to remove excess liquid.

Preparing fruit for filling

Now preparing the base for jelly cake with fruit- sour cream with gelatin.

Pour sugar into sour cream, mix and leave until completely dissolved. Then beat well.

Preparing sour cream

Place the swollen gelatin on the fire and heat with constant stirring until completely dissolved.

Don't boil!

It is better to pour the hot gelatin into another bowl and leave until it cools completely.

Pour the hot gelatin into another bowl

Pour the cooled gelatin into the sour cream with constant stirring. The base for the cake is ready.

Mix sour cream with cooled gelatin

Now let's start creating this beautiful jelly cake with sponge cake and fruits.

We take a mold with detachable sides, this will make it easier to remove the finished cake from the mold. If you don’t have such a mold, take any mold with high sides and, before laying out the finished cake, lower the mold into warm water for a few seconds, and then turn the mold over onto a plate.

Advice! First, check your springform pan for leaks by pouring tap water into it and holding the pan over the sink. If the mold is leaking - the sides are not pressed tightly to the bottom, then line the mold with cling film and then feel free to start cooking.

Line a mold with split sides with cling film

Place fruits - oranges and tangerines - beautifully on the bottom of the mold - this will be the top of the cake.

Place oranges and tangerines on the bottom of the pan

You can place orange slices along the sides of the mold; the finished cake will be brighter.

Spread some of the biscuit evenly on top.

Spread some of the biscuit evenly

Place fruit on biscuit cubes. Gently press down on the fruit with your hand to compact the layers.

Place fruit on top

Fill with cream.

Fill with cream

The fruit should be almost completely covered with sour cream and jelly cream.

Then distribute the biscuit and fruit again, fill with the remaining cream to the edge of the mold.

Place the fruit up to the edge of the pan and fill with the remaining cream.

Cover the cake with cling film. Press down lightly with your hands to even out the surface and moisten the cake. Cover the top of the film with a plate of slightly larger diameter so that the surface remains flat when it hardens and, preferably, place the mold on a plate to avoid cream smudges. Now put it in the refrigerator overnight.

Cover with film, press down lightly and place in the refrigerator overnight

This is such a wonderful jelly cake with fruit and sour cream!

Fruit jelly cake is not too sweet, refreshing and tender. Everyone will be delighted!

BON APPETIT!

Dessert for today 🙂 — how to decorate a fruit plate (melon, orange, grapes, kiwi, pomegranate)