Jelly cake is a beautiful, delicious and elegant dessert, which made a furor in America in the 1960s and has not lost popularity since. It is done in most cases very simply, but requires accuracy. But the final result is amazing with the play of colors. Take a different jelly, a beautiful shape and make this little masterpiece.
Jelly cake has its own special features in cooking. Please note that often the weight of the ingredients depends on the form in which you will prepare it. Therefore, compare its volume with the cup that you have. But this does not cause any particular inconvenience. If suddenly there were "extra" ingredients, make a mini-version of the cake in a regular cup.
Texts and photos are protected by intellectual property code. Easy to make, delightfully sweet fruit jelly delicious. Apricot jelly, apple, pear or red fruit jelly: raspberry, currant or strawberry, all frosts can be served, in winter for dessert, accompanied by yoghurt, raspberry or cream or without cream of sour cream.
Fruit jelly recipe: apple or red fruit
First, choose a beautiful mature fruit, but not soft, no stains, no stitches and, if possible, not processed. Then wash fruits, pour them, remove hard parts, seeds or pits and tail. Cut the fruit into pieces. Remove damaged or painted parts.
The shape is better to use plastic or iron. But it is preferable not to take aluminum - it gives the jelly a metallic taste. The glass or ceramic form will be inconvenient in connection with its weight (you will need to put it several times and remove it from the refrigerator), and silicone is very flexible and unstable - one wrong move, and the color layer may become unevenly spread. And, unfortunately, unlike baking, jelly is washed off from silicone just like any other material.
Crush the fruit with mashed potatoes, then add the powdered sugar to this fruit juice, the same weight of fruit juice as sugar, if you like sweet jellies. You can lighten the amount of sugar a little, but not too much. There is always a risk that the frost will not take.
About jelly is a matter of taste and measure. Experience comes by creating them. Boil the mixture of fruits and sugar at low temperature in a cup with a heavy bottom saucepan for one hour, stirring and especially removing the foam from its surface as it forms. Remove the pots, and then drain them with a clean cloth. When the fruit syrup does not throw more foam, when it's completely clear, pour it into the previously sterilized glass jars.
Citrus pleasure
This jelly cake without baking is prepared very simply. You can try to make it with the children.
A mold is used for a cake with a notch in the middle with a volume of 5.5 st., I.e., almost 1.5 l.
Ingredients:
- Condensed milk - 1 pot.
- Jelly (orange, lemon) - 2 sachets (90 g) each.
- Gelatin - 1 tbsp. l. (15 g).
- Water - about 1 liter.
How to make a striped jelly cake? Recipe with detailed explanations
- We prepare milk basis. We take half a glass of water and we dilute 1 tbsp. l. gelatin. If it is instant, it will swell for 20-25 minutes, if usual - 40-45 minutes.
- In the meantime, boil a glass of water and then mix it with gelatin, stirring to completely dissolve.
- Pour the jar of condensed milk into the mixture. Stir and make the first layer of the cake in a form lined with food film so that the prepared dish can be reached by pulling its edges. Pour excess mixture into a separate cup or other container.
- Send the refrigerator to freeze, approximately - for 15 minutes (not in the freezer, but in the usual department). Time may vary slightly, depending on the volume of the dish, the power of the equipment. Therefore, before you fill in the subsequent layers, always check the readiness of the previous ones.
- Let's go to the colored layers. Two packets of orange jelly diluted in 200 ml of hot water (boiling water). Stir, let cool and pour into the mold. Send it back to the refrigerator for 15 minutes.
- Now repeat the previous step with lemon jelly.
- Let the jelly cake cool properly in the refrigerator - 2-3 hours. Some mistresses make it for the night, and by morning it freezes well.
If the form is high, then in this variation of the recipe you can add jelly with the taste of "multifruit". You can also make a portioned dessert in the same cups.
Then close it by screwing the lids on the pots. Gelation will occur in a few days. In short, nothing serious, we were still very well spent time under the shelter under the veranda, and we feasted especially with the end of the meal with a light dessert, usually saw everything that needed to be eaten before, seasonal and very fresh.
And this dessert, it was Bavarian with the fruits of passion and mango jelly, diminished in small individual enthusiasts who had great success with my family. Ingredients. Coffee beans with vanilla extract. Foam: 100 g passion fruit juice 125 g sugar peel 250 g whole liquid cream is very cold and not light. 3 small leaves of gelatin.
How to make a jelly cake with fruit?
Here such a luxurious dessert will remind of the hot tropics and decorate the festive table. 
In general, fruits can be taken different, but avoid fresh pineapple, kiwi and papaya, as the enzymes contained in them, can not give the jelly to freeze. Well, we'll make a peach-grape jelly cake. The recipe does not require baking, it consists of only two layers, so it is done quickly enough. The form is used for 1.5 liters.
Separate white from yolks from 2 eggs. Beat 2 yellow and 40 grams of powdered sugar together. Place 2 egg whites in solid snow with a pinch of salt. Gently stir the proteins with cream using a whisk. Make a soft gesture at the bottom of the salad bowl, which rises in the center, then clearing the edges and starting again.
Lightly grease 6 round cookies with a diameter of 8 cm and place them on a plate covered with lightly greased parchment paper. Bake for about 5-6 minutes, the cake is ready with a lightly browning. Leaving the oven, flatten cakes, lightly pressing the pusher, equipped with molds.
Ingredients:
For the fruit layer:
- Gelatin - 1,5 tbsp. l.
- Canned peach - 2 pcs.
- Large grapes - 10 pcs. (cut in half and remove the seeds)
- Peach syrup - 300 ml
- Vegetable oil - 1 tbsp. l.
For the milk layer:
- Sugar - 2 tsp.
- Gelatin - 1 tbsp. l.
- Yogurt (with a taste of mango) - 500 ml.
- Milk - 100 ml.
- In a small saucepan, combine the syrup from the peaches and 1.5 tbsp. l. gelatin. On a moderate heat, heat, stirring, until it dissolves in the liquid. Do not boil.
- Lubricate the form with vegetable oil and lay out the fruit, alternating the peach slice and half a grape.
- Pour the mold into a gelatin mixture and refrigerate for 1 hour.
- When the fruit layer is frozen - sticky, but firm when touched, we make the milk part. Mix milk, sugar and gelatin (1 tbsp), cook on low heat to dissolve. Remove from the plate, add yogurt, mix.
- Pour over the first layer and leave to freeze for 2 hours in the refrigerator.
If the jelly cake with fruit is poorly taken out of the mold, lower it for a couple of seconds (no more, or it will spread) into the hot water.
Collect 100 g of passion fruit juice. To do this, cut the fruit into 2, put the meat in a blender, mix it roughly. Drain the resulting mixture in a sieve and press it with a spoon or a spatula to extract the juice. Place 3 sheets of gelatin to soften for 5 minutes in cold water.
Heat the passion fruit juice with 125 grams of sugar over low heat in a saucepan. Drain the gelatin leaves and mix them thoroughly with hot juice. Quench the fire and allow the time to cool to make mango jelly. Place 250 g of unreleased liquid cream in a container that will be used to assemble the whipped cream in the freezer for the time of making the jelly.
Multicolored abundance
On the stained glass or mosaic is like a jelly cake "Broken glass". And it's all done just as simply and consists of a small amount 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 sachets (90 g each) of different tastes.
- Cookies (sweet crackers, gallet, lingering) - 150 g.
- Oil - 50 g.
- It is better to start working with a cake in advance. We have three different colors and tastes, but if you want, you can take more. If you have more jelly than you need, decorate the top of the cake with it.
- Make the jelly according to the standard instructions on the package: one packet is diluted with 100 ml of hot water. Pour each color into rectangular shapes and leave in the refrigerator for several hours, or better - at night.
- Then cut the jellies into cubes.
- Whisk the cream until firm peaks, add sugar and vanillin, stir again.
- Soak gelatin in water (0.5 cups). Bring the pineapple juice to a boil over medium heat. Dissolve the gelatin mixture in it.
- Chop the cookies into a crumb. The most convenient way to do this is with a food processor or blender. But if they are not in the household, then you can do this: put the cookie between two tissue tissues and walk on it with a rolling pin. Mix the crumb with butter, put it on the bottom of the mold.
- Mix the cooled pineapple juice with cream, add the colorful cubes and place them in a second layer.
- Refrigerate for several hours.
Expansion for creativity
Decorating a jelly cake is a pleasure.
Once the juice has cooled, remove the cream from the freezer and whisk until a firm cream is obtained. Gently stir the passion fruit juice into the whipped cream, making the same gesture as for the biscuit. Fill the spongy containers with a biscuit almost upwards. Try to make it as regular and flat as possible.
Allow to cool in the refrigerator until the foam becomes slightly hard. Peel and cut the mango into pieces and mix thoroughly. Pass the mashed potatoes obtained in the sieve to remove several threads that would not have been well mixed. Add 2 tbsp. From cane syrup, stir.
Beautifully look "hat" of fruit on a striped cake. On this photo around her and on the bottom layer of dessert lined balls of milk jelly, which simply made with a special shape. 
In the recipe for "Broken Glass" we used a cookie base. You can leave it not only from below, but also spread out in the form on the sides, then the cake will have neat edges and a bright interior.
Soak 2 sheets of gelatin in cold water for 5 minutes. Heat the mango purée over low heat and mix in the drained gelatin leaves. Allow to cool to room temperature until the Bavarian foam is well established. Distribution of jelly in Bavarian.
Cool for at least 4 hours. The installation time can be reduced by putting a little in the freezer. A little before serving, decorate with fresh fruit of your choice. Flip the fabric in warm water for each cookie cutter. Refrigerate 30 minutes before serving very fresh.
Well, the "classic" jelly desserts - rainbow overflows. Agree, it will take a lot of hard work, but who will refuse such a piece? 
So, do not limit your flight of fantasy. We wish you a happy work on these desserts.
Jelly is used in cooking for decorating confectionery. Cakes and pastries, filled with jelly, look attractive and appetizing. Jelly filling is less caloric than dessert cream, so baking with it is easier.
Note: Bavarian can be served with corn with fruit fruit. You surely will come to admire the sweet, well-made sweet, perhaps fruit pie or pastries: the ideal appearance is given to the jelly. Jelly is a sweet gel that serves to create a transparent cap over fruit that covers desserts, protects it from oxidation and makes it beautiful glossy and thickens the shells.
Sell in the form of powdered or concentrated gelatinous hard flavored concentrates as the main ingredient is used milk for animals. In particular, classic fish glue is dried gelatin in sheets: the name comes from the original production process in Russia, where it is produced, starting with sturgeon bark or similar fish and cartilage of fish, but not used for commercial purposes.
To cover a cake with a layer of jelly at home can be difficult due to some properties of gelatin: in a hot liquid form, the pouring spreads or is absorbed into the cakes, and then quickly hardens with an uneven layer. To avoid this, you need to know all the nuances of making cakes with jelly.
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Correct cork filling
To fill the cake with a smooth and beautiful layer of jelly, you must follow the following recommendations:
Today jelly appears on the market, incorrectly called fish glue, but mainly produced using pig bones along with bones and cartilage even from bovine origin. But we offer you a very simple recipe that will allow you to perfectly decorate desserts. Home-made gelatin is based on natural ingredients without the use of thickeners and without the use of derived animals.
Once the jelly is warm, it can be poured on cottage cheese or cakes: always try to evenly distribute the jelly and help the teaspoon. You can also try it when making flavored gelatin, such as mandarin or jelly, or gelatin for coffee.
- It is necessary to cool the jelly before pouring, hot it will quickly absorb into the cakes.
- The jelly will not spread and create a thick layer if the cake is placed in a split shape with high sides.
- If there is no form, before pouring it is necessary to wrap the cake with baking paper so that its edges are above the cake by several centimeters.
- To jelly not glass and not absorbed, you should grease the top of the cake with a thin layer of jam or confiture, or densely lay on the cake pieces of fruit. Use the cream should not: jelly mixes with it.
Filling the cakes with homemade jelly
To decorate the cake, you can prepare the jelly yourself, this will require:
In a saucepan, combine water, lemon juice, sugar and heat to a low flame until the sugar is weakened to perfection. Sprinkle a tablespoon of starch in a cup of cold water and mix well until a homogeneous and whitish liquid turns into boiling. Add water and sugar mixture to a boil and mix the starch with water, well mixed with the whip.
- Yield: Pie coating.
- Preparation: 10 minutes.
- Preparation: 5 minutes.
- At this point, the jelly will begin to become less liquid.
- Cook a few more minutes, stirring, and then remove from heat.
- Gelatin -20 g ..
- Water - 200 ml ..
- Sugar -100 gr.
- Juice (any optional) - 250 ml.
To fill a cake, you must perform the following actions:
- Stir gelatin in cold water and leave for half an hour.
- Boil the juice with sugar in a small saucepan.
- Slightly cool the juice and pour in it swollen gelatin.
- Intensively interfere with the complete dissolution of gelatin crystals.
- Cool slightly until the jelly freezes.
- Pour the cake and immediately put it in the fridge, until the jelly will freeze.
Before pouring, you can add berries or pieces of fruit to hot jelly.
Fruit pie is a classic sweet summer, which can be customized with any kind of fruit. Ideal as a birthday cake, when the hot beats off classic cream, cream and chocolate preparations. Cooking time: 40 minutes Cooking time: 30 minutes Rest time: 30 minutes Dose: 1 tartrate 24 cm Difficulty: Easy. The fruit cake is made from a fine pastry base, then filled with custard, and then the fruit decoration will be restored.
The first thing to do is prepare a short cookie. Mix yeast and vanillin with flour and form a fountain. Beat the eggs in the middle of the fountain and add the sugar. Simply combine the flour from the sides of the fountain with the eggs. When you have formed the dough, also combine the softened oil and butter. To knead, help by combining the milk at a time.
Instant cake filling cake
Decorating a cake with a layer of jelly from a sachet will save time. Make the fill as follows:
- Prepare the jelly, following the instructions on the package, a little cool.
- Place the cut on the top corn.
- Using a spoon or culinary brush, apply half of the jelly over the fruit.
- Remove the cake in the fridge for 10-15 minutes.
- Get the cake, warm the remaining jelly to a liquid state and pour it onto the first layer.
- Put in the refrigerator until completely hardened.
Filling with cake jelly
To decorate the cake you can buy a special confectionery jelly. In contrast to conventional jelly, it should be applied to the cakes until it has cooled down. To make a fill from jelly for a cake follows as follows:
When you get a soft, but non-sticky paste, form a ball, cover it with a kitchen cloth and put it on for an hour and a half in the fridge. At this stage, we begin to prepare the custard. We use that does not include flour, but cornstarch. You will get a much lighter cream, especially suitable for fruit pies. The doses given in the recipe are accurate for making a 24-inch cake, so do not scare you for 8 yolks, it's better than just a little, you can always use it to make it!
Once the cream is ready, put it in a bowl and cover with a transparent film, so that it sticks to the surface of the cream and lets it cool in the refrigerator for at least half an hour. Return the dough and put it directly on your hands. You should form a layer about half a meter, which then increases when baking.
- Dilute dry jelly with water or juice.
- Bring to a boil, keep on the fire for a minute, stirring constantly.
- When the crystals completely dissolve, remove from heat.
- Pour the jelly pre-cooled cake.
- Immediately put the cake in the refrigerator.
Confectionery jelly very quickly freezes, so when pouring the layer can turn out uneven. Excess thickening with jelly can be removed after hardening with a thin heated knife.
Continue the "baking" test. Fasten the entire surface of the dough with a fork unevenly and completely cover it with aluminum and put it on top of the layer of dried beans. Cook for about 20 minutes in the oven at 200 °. Just ready to get it out of the oven and let it cool.
Distribute the custard in the base of the dough until it is filled and does not continue decorating the fruit. At this point, your imagination comes into play, there are no clear rules. Just make concentric circles each with pieces of another fruit, until it covers the whole cake.
