Ingredients:

fruit;
  sour cream 400 ml.
  milk 100 ml.
  sugar 200 g.
  jellies of different colors (red, green, yellow) 3 pack.
  gelatin 1 pack. (25 g).

How to Cook Jelly Cake with Fruit

To make a cake, take a large bowl. At the bottom of the beautiful lay out the fruit, remembering that this will be the top of our cake. Jelly diluted with water in the proportion indicated on the package and heated. I recommend water to pour a little less, in order to make jelly more dense. Fill the first layer and send it to the refrigerator.

Cottage cheese-jelly cake without baking: easy and simple

Powdered or liquid pectins are obtained industrially from apples which have the ability to accelerate the gelling process. Jams and jelly can be used in cake furnaces, alone or with creams. - Accompany the ice cream. - For cakes - For slippers - For cake.

How to Make Jelly Cake with Photo

The quantity depends on the desired shelf life; It ranges from 750 g to 1 kg per fruit. Small sugar requires a longer cooking time and can sometimes remove the flavor from the fruit. Classic glass jars are sold commercially. You must have several sizes. You can use glass jars containing other products after thorough washing.

Usually in jelly red, I put strawberries, raspberries, strawberries or other berries for the season. In jelly green - grapes, apples, bananas. In yellow jelly oranges, tangerines, peaches, persimmon, mango.

In the meantime, while the first layer is frozen, we plant jelly of a different color, heat it and set aside for cooling. When the first layer is frozen, we take it out of the refrigerator, lay out on it fruit, the right color and fill it with the cooled jelly, we send it to the refrigerator. Similarly we do the third layer.

Pots should always be strictly clean. Soak them in boiling water before using them, they will not burst. Fill them with a small one. Using a damp cloth or a small sponge, remove dirt from the edges and sides. Previously, before the release of cans with lids, jars of jam and jelly were closed according to the following methods.

Jelly cake with berries

Place a clear or transparent cellophane washer on the jelly, the diameter of the jar, moisten with alcohol 70 or 90 °, or in pure glycerin. Close the jar another 6 cm More than the diameter than the opening of the pot. Tie or put on a rubber band. Pour a thin layer on the surface of the cold jelly. Paraffin hardens, forms an impermeable bark, which protects the jelly. As a precaution, place a cellophane washer or rubber band. Paraffin can be reused for several years. It can be washed, melted again for a new can.

The last (lower) layer of the cake will be sourced. To do this, sour cream is mixed with sugar, a packet of gelatin is bred in milk, heated, combined with sour cream, you can add a little vanilla or a couple of spoons of cocoa. site Fill the last layer and place our cake in the fridge until it cools down completely.

In order to put the cake on the dish, you need to lower the bowl for a few seconds in hot water, then turn the bowl upside down on the dish and your masterpiece is ready!

Prepare pieces of parchment 6 cm thicker than the diameter of the pots. Pour a very hot jelly, even boiling, in pots, wipe the edges and cover with sprinkled paper rings. The heat coagulates the egg white protein, which protects the paper and glue from the glass.

A small sponge, a damp cloth or wet absorbent paper on the outer surface of the cellophane washer. This process provides an ideal tension during the evaporation of water that is on the outside surface. Keep jars in the pot from heat, moisture and light. Under these conditions, the plugs can be stored for one to several years, but they need to be monitored from time to time to detect the first signs of poor conservation.

The cake can be decorated with berries, mint leaves, candied fruits, pieces of fruit. Jelly cake with fruit is ready!

Ingredients:
For bi with a quit.
  3 eggs,

0.5 with tacana with ahara,

The jelly can wander: if the warehouse is hot and wet, if it has not been cooked enough, it will. Then you need to make it anneal, as if it was a new frost. Jelly can be: if jelly is overcooked or too much sugar, there is not enough acidity, a layer of crystalline sugar forms on the surface of the vessels, the consistency becomes firm, but the jelly remains good. A little boiling water on the sugar to dissolve.

Frosts are liquid: they contain too much fruit without pectin, and if pectin is not enough, add a gelling agent. The frost can become moldy: the surface of the pot gradually becomes covered with white and greenish, velvety spots. Remove this shape with a tip from one, it is generally removed, as a tablecloth. In general, you can use jam or jelly. You can very quickly anneal the product.

1 tsp with odes,

1 cup (200 g.) Of flour.
For filling.
  3 oranges,

3 tangerines,

150 g. Pineapple,

150 g (1 small) of bananas.
For the cream.
  50 g. Gelatin,

1 sachet of vanillin,

900 g of sour cream 10%,

1 cup of sugar.

How to Cook Jelly Fruit Cake

1. Gelatine should be dissolved in water according to the instructions. After 40-60 minutes warm up, do not boil !, until completely dissolved. Cool it down.
  2. From eggs, sugar, soda and flour knead the dough for a simple biscuit.
  3. Bake the biscuit at 180 ° C for 15 minutes.
  4. Cut cold biscuit cut into squares measuring 1.5x1.5 cm.
  5. Oranges and tangerines peeled, tangerines peeled into slices, oranges cut into slices.
  6. Pineapples and banana cut into cubes.
  7. Beat up sour cream with sugar, add vanillin and cooled gelatin, mix well, if gelatin is enough, then after 10 minutes the cream will start to solidify, you need to do everything quickly.
  8. Fruit beautifully put on the bottom of the mold with detachable sides.
  9. Put some of the biscuit.
  10. Put the fruit on the biscuit cubes. Pour the cream, then put the sponge cake and fill the fruit with cream.
  11. Cover the cake with a food film and send it to the refrigerator for the night.
  12. The next day, take the cake out of the mold gently turning it over the dish. The pieces of the cake are even, the biscuit is impregnated with cream, gentle. site Sahara in a biscuit and cream a little, the sweetness of the fruit well shades the cake. Jelly fruit cake is ready!

Jams and jellies do not descend: they have turned over too long, and the film was created, which crystallized. Remove the lid, put 1 or 2 minutes in the microwave, lower it, put some water, heat, replace the lid and restart. 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.

Jelly sour cream cake with peaches

Ingredients:

500 g sour cream
200 g of canned peaches
  100 g cookies
  100 g of sugar
  2 packages of multi-colored jelly
  1 packet of vanilla sugar (10 g)
  1 sachet of gelatin (10 g)

Jelly cake with sprats

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.

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.

How to Cook Jelly Cake from Sour Cream with Peaches

A simple recipe for a light cake a, which is cooked without baking. The cake turns out very bright, and is suitable as a light dessert. If desired, peaches can be replaced with any other fruit. Cookies can be replaced with pieces of biscuit.
Preparation:

Prepare 2 kinds of jelly according to the instructions on the package.
  Put in the refrigerator for a few hours until it is completely solidified.

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.

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.
Grandmother's recipes in Crowat.

Gelatin pour 100 ml of water and leave for swelling for 10 minutes (or for the time indicated on the package).

Put gelatin on a small fire, preheat to about 40-50 degrees.
  Stir, gelatin should completely dissolve. Cool it down.
  Peaches cut into large pieces ..
  Each plate with the ready jelly is lowered into a container of hot water for 20-30 seconds and turned over onto a plate.
  Cut both jellies into large pieces directly on the plate.
  Prepare a large salad bowl, which will cake the cake (it is desirable that it was smooth inside, then it would be more beautiful to get a cake). Put the sour cream, sugar, vanilla sugar, beat until the sugar dissolves. Pour the cooled gelatin while whisking with a mixer.
  Add peaches, biscuits and jelly pieces (gently separate them one by one from the total mass).
  Gently mix a little with a spoon. The cookie should float upward, correct it to lie flat (then it will be the bottom of the cake a). Put in the refrigerator until completely hardened for 4-5 hours.
  Put the container with the cake into a container with hot water for 20-30 seconds. Cover with a large flat plate on top and turn over. Jelly cake from sour cream with peaches is ready!

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 pie 24 cm Difficulty: Easy. The fruit cake consists of a short confectionery base, then filled with cream cream cream, which will then be planted with fruit.

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.

Ingredients:

fresh strawberry - 300 gr.
  kiwi fruit - 1 pc.
  banana - 1 pc.
  pineapple canned (slices) - 250 gr.
  sour cream - 500 ml
  gelatin - 1,5 sachets (25 g each) or 3 tbsp.
  cold water - 1 tbsp.
  sugar - 1 glass
  biscuit - (1 egg, 100 grams of sugar, 100 grams of flour, 1/3 tsp soda to extinguish with vinegar)

Jelly cake on a biscuit basis

When you get a soft but non-sticky paste, make a bowl, 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-carat cake, so do not scare you for 8 yolks, it's better than a little, instead of having a little, you can always use it to make it!

How to Cook Jelly Cake

1. Bake the biscuit. Why to egg the egg with sugar, add flour, slaked soda.

2. Cover the pan with parchment paper and pour the dough. Put in the oven at a temperature of 160 degrees for 15-20 minutes and make sure that the cake is not burnt.

3. Gelatine pour cold water and allow to swell for half an hour. Strawberries should be washed and drained. Kiwi, cut the banana and cut into slices. Pineapple get out of the syrup and let it drain completely.

Once the cream is ready, put it in a bowl and cover it with a transparent film, making sure that it perfectly adheres to the surface of the cream and cools it in the refrigerator for at least half an hour. Return the dough and put it in your hand. You should form a layer about half a meter in size, which then increases when baking.

Continue to "bake" short pasta. Fasten the entire surface of the dough unevenly with a fork and cover it completely with aluminum and place on top of a 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.

4. Finished biscuit cake to get, slightly cool and cut into cubes. Completely cool down.

5. Lubricate the bowl with vegetable oil and lather with a food film.

6. Swell the gelatin with a water bath. For what in a large bowl, pour a little water, boil it. Put a bowl with the swelled gelatin in hot water. Stir constantly with a spoon until the gelatin is completely dissolved.

Spread the cream for the cream cream inside the base of the dough until it is filled and does not continue decorating the fruit. At this point, your fantasy comes into play, there are no clear rules. Just make concentric circles each with pieces of another fruit, until it covers the whole cake.

Below you can see the photo of the composition of our fruit pie, you can take it from it or create your own. We started with a slice of pieces of peach nuts cut out by a currant. Continuation with a range of kiwi slices. Then strawberries are cut in half.

7. Sour cream with sugar (mixer or blender, but can be hand-made) and pour a gelatinous solution in a thin trickle.

8. Fruit to lay out nicely on the bottom of the bowl.

9. Pour a little sour cream jelly. Then the layer is a biscuit with fruit. Again, fill the jelly, etc., until the fruit, biscuit and sour cream jelly run out. site Make cake quickly, because sour cream jelly begins to solidify right before your eyes, as they say.

We ended up with bananas and currants, putting a cherry in the middle. To make the fruit brighter, brush its jelly, which you can get by melting some sticky leaves in some kind of warm water. The recipe for cake jelly is how to make gelatin jelly for fruit pies and cakes. Thus, gelatin is used to cover the fruit and creates a protective layer that shines and prevents the fetal nutrition.

This jelly recipe is also indicated for pies and sweets in general, where you want to create a layer of gelatin on fruits. There are several recipes to prepare it, and there are also commercial products, such as Tortagel and the like, from which you get jelly.

10. It's good to press everything down with a spoon. Cover and place in the refrigerator. I had a cake in the fridge for a night and a half a day. But I think that would be enough and 3-4 hours - so quickly frozen cream.

11. Bowl with the ready jelly cake for a couple of seconds put in hot water. Put the dish and turn over to the bowl. Remove the food film. Ready jelly cake Fruit pleasure decorate at will with a sprig of mint, lemon balm or at your discretion. Jelly cake is ready!

Ingredients for gelatin for pies and fruit pies

How to make gelatin for pies and fruit pies

  Put 200 ml of water in a saucepan, add the lemon juice, sugar and put it on a low flame. Mix until melted sugar. Meanwhile, put a tablespoon of starch in a cup and fill it with cold water. Mix this compound with a teaspoon. You will notice that in this way the starch does not dissolve, but mixes with water, making it whitish. This does not make the pieces when we go to add starch to get jelly. Then you will get jelly for raw sweets.

Very simple, delicious and healthy berry jelly cake.

How to Make Jelly Cake Recipe

In the decoction of berries add gelatin at a rate of 10 grams per 0.5 liters. and fill them with fresh berries.

When the water and the sugar mixture begin to boil, add the starch mixed with a cup of water, and stir constantly with a whip. You will notice that gelatin starts to thicken immediately. Jelly can be used when it has become warm, and therefore it can be poured on the fruits of pies or cakes.

After adding gelatin, just wait until it cools down completely to get the desired effect. Notes: This is a recipe for making neutral jelly to cover fruit pies or cakes. This is a very fresh and summer recipe, but with the use of seasonal fruits and a little cream cheese you can cook this sweet even in autumn or winter.

4 hours in the refrigerator.!

Ingredients:
  - Sugar-sand - 1.50 tbsp.
  - Egg of chicken (protein dry) - 4.00 pcs.
  - Jelly of different colors - 3.00 gr.
  - Banana - 1.00 pcs.
  - Kiwi - 2.00 pcs.
  - Orange nectar - 1.00 pcs.
  - Yogurt Chudo Apple-Musly - 1.00 pcs.
  - Ground walnuts - 100.00 gr
  - Milk condensed with sugar.
  - Sugar is vanilla. to lubricate the shape of butter

How to Make Jelly Cake with Photo

Eggs beat up with sugar with a mixer in a homogeneous lush mass. Add, without stopping whipping, sifted flour and vanilla sugar. We spread the cooked dough into a demi-sized baking dish and put it in a heated oven to 220 degrees. Bake for 40 minutes and take out the cake from the mold. Fruit my, clean and cut into thin slices. My form is dried and covered with food film. While the cake is cooling to cook in separate jelly mussels. In this case, the water should be poured a little less than written in the instructions to make the jelly more thickened. Two kinds of jelly are placed in the refrigerator for freezing, one is left at room temperature. Ensure that the jelly in the refrigerator is not strongly frozen .. One layer is impregnated with a part of liquid jelly, greased with condensed milk and sprinkled with walnuts. Cover the top with the second layer. The upper cake is also impregnated with liquid jelly and greased with condensed milk. Lay out a uniform layer of slices of banana, orange, kiwi and apple. On the fruit, evenly distributing, we spread all the jellies from the refrigerator. We put the cake in the refrigerator for 15 minutes. After the time, take out the cake from the refrigerator and fill the remaining jelly with the third plate. We put it in the refrigerator and leave it to cool down for 6-8 hours. Jelly cake with photos ready!

Ingredients:
  700 grams of cottage cheese,
  1 cup of raisins,
  1 cup of sugar,
  1 glass of sour cream,
  40 g of gelatin,
  3 cups of milk,
  1 glass of peeled walnuts,
  Vanilla - to taste,
  2 tangerines,
  2 kiwis,
  canned pineapples and peaches.

How to Cook Jelly Cake with Sour Cream

Gelatin pour 1 cup of milk, leave for 30-40 minutes for swelling, then dissolve on low heat in the remaining hot milk, not bringing the mixture to a boil.
  Raisins pour boiling water, leave for 20-30 minutes, then discarded on a sieve, dried. Nuts large chop.
  Cottage cheese wipe, mix with sugar, sour cream, raisins and nuts, season to taste with vanilla. Add jelly mixture, mix well.
  Put a slice of mandarin on the bottom of the split form, pour a part of the prepared curd mixture. Top with kiwi slices, pour again with mixture. site Put ringlets or pieces of pineapple, pour the mixture, put a layer of peach slices, refill with a mixture. Repeat the layers 2-3 times. Fruits should not be packed tightly to each other, so that the layers are better seized.
Remove the cake in the fridge for 3-4 hours, until it is completely solidified. When serving, sprinkle with grated chocolate and coconut chips. Jelly cake with sour cream is ready!

Ingredients:

Sour cream of high fat content - 500-600 g
  Gelatin - 4 tsp.
  Curd of high fat content - 400-500 g
  Cherry and cocoa dye in the eye
  Powdered sugar and sugar - to taste
  Jelly sweets - for decoration

How to Cook Cheesecake

1. Pour into the glass cooled boiled water (about half a glass).
  2. Soak gelatin in the water.
  3. Curd high fat content mixed with sour cream.
  4. Add in the cottage cheese powder and / or sugar.
  5. Mix in the mass of gelatin, diluted with water, and mix everything thoroughly.
  6. Divide the mass into three equal parts and arrange it in different plates.
7..
  8. In the mass, which is in plate number 2, to mix the cherry dye.
  9. Add cocoa to the third mass.
  10. Take the baking mold and, in turn, pour the masses into 4 tablespoons strictly in the middle.
  11. First pour in a white mass, then with a cherry dye, then with cocoa.
  12. So gradually we should use the whole mass and fill the mold to the end.
  13. Remove the dessert in the refrigerator for 4-5 hours.
  14. Get the cake out of shape, decorate and serve. Cottage cheese-jelly cake is ready!

Ingredients:
  gelatin 30 g
  oranges
  bananas or canned pineapples
  -fish biscuit
  -yogurt 750 ml
  -ox orange 250 ml
  -to decorate mint and any berries.

How to Cook Jelly Cake without Baking

1. Pour gelatin with orange juice and leave it to swell. Oranges cut into circles and peel them off.
  2. Dice the bananas and biscuits. When the gelatin is swollen, put it on the fire until it completely dissolves (but do not boil) ..
  3. Prepare a semicircular bowl and vystelit her food film, and then put the cooked mugs of oranges (on the walls), a small part of bananas and sponge cakes, orange circles, and so a few layers, then pour all the yogurt and put in the fridge.
  4. When the jelly cake is frozen, remove it from the mold and decorate with berries and mint. Jelly cake without baking is ready!

Jelly cake with biscuit

Ingredients:

Eggs of chicken - 3 pcs.
  Sugar - 160 g + 200 g
  Flour 130 g
  Baking powder - 1 tsp.
  Orange - 1 pc.
  Gelatin - 20 g
  Water - 3.5 tbsp.
  Banana - 3-4 pcs.
  Sour cream 500 g

How to Cook Jelly Cake with Biscuit

1. Whip three eggs into a thick foam.
2. In a thin trickle, add 160 g of granulated sugar, whilst continuing to beat until the sugar is completely dissolved. In a container with a mixture of sift 130 g of flour with 1 tsp. baking powder and gently stir from bottom to top so that the egg foam does not settle.
  3. Bake for 30 minutes in a preheated oven at a temperature of 160 degrees. Willingness to check with a toothpick. Ready biscuit should lightly spring when pressed. Ready biscuit can be left for several hours to get rid of the egg odor.
  4. Prepare the jelly. Dissolve 20 g of gelatin in 0.5 tbsp. cold water. 3 cups of water to boil with 200 g of sugar. In the meantime, grate the orange peel and squeeze the juice out of it. site In boiling water, add zest, reduce heat, add gelatin and juice, bring to a boil, but do not boil. Strain the finished jelly.
  5. At the bottom of the mold for a cake a layer of bananas, pour it jelly and put it on the cold for freezing.
  6. The remaining jelly is mixed with 500 g of sour cream.
  7. In the form put layers of torn to pieces biscuits and bananas.
  8. Each layer of sponge cake and bananas should be filled with sour cream. Put the cake in the fridge for 5-6 hours to freeze.
  9. To remove the cake from the mold, place it directly in the form for 30 seconds in hot water, then turn the shape over to the plate. Jelly cake with biscuit is ready!

Jelly cake with sprats

Ingredients:

2 cans of sprat
  2 tbsp of mayonnaise
  20 gr. gelatin
  1 tbsp ketchup
  300gr. sour cream
  150gr. broth (I took a chicken cube)
  salt to taste

How to Cook Jelly Cake with Sprats

We sprinkle sprats with a fork. To them we add all the other ingredients. Stirring. And put it in jelly form. site We put in the refrigerator, and wait until it thickens, about 40 minutes. Jelly cake with sprats is ready!

Ingredients (for the shape of 25 cm):
  - 200 gr. bitter chocolate
  - 80 gr. corn flakes
  - 16 plates of gelatin
  - 1 kg. ripe dark plums
  - 1 branch of rosemary (optional)
  4 tbsp. honey
  - 200 g of sugar
  400 ml. cherry or red grape juice
  - 500 gr. low-fat cottage cheese
  - 150 gr. natural yoghurt

How to cook Cottage cheese-plum jelly cake without baking

Place the bottom and sides of the split form with parchment paper. Chocolate melt in a water bath, pour in the cornflakes and mix well. Put chocolate flakes in a uniform and evenly level. Soak gelatin in cold water. Plums without pits, honey, sugar, juice and rosemary put in a pan with a thick bottom, bring to a boil and continue to boil on low heat until soft draining. Remove the rosemary. Remove the mass from the fire, cool it a little to gelatin. Pure with a blender.

Cottage cheese whisk with yogurt, enter 2/3 of the fully cooled plum mass. Put the cream on a chocolate base, gently spoon out the remaining berry puree and a fork with a fork to draw the stains. Remove the cake in a cold place until it is completely solidified. site In this version, the cake is not sweet, so I recommend to adjust the amount of sugar to taste, or bitter chocolate, for example, replace with milk. An unpretentious, but very pleasant cake with a pronounced plum flavor in case you need it quickly and in advance. Curd-plum jelly cake without baking is ready!

Ingredients:

Bottom layer:
  cookies 260 gr
  Butter 100 g
  sugar 3 tbsp

Preparation:

In the blender, grind the biscuits into flour, add butter and sugar and knead the dough. Put the dough in a removable form and put in the refrigerator.

Upper layer:
  4 plates of gelatin (can be loose)
  100 gr strawberries
  3 dl. oily cream
  200 gr. cheese cream natural (Philadelphia for example)
  1 for non-fatty sour cream
  5 tablespoons sugar

How to Cook Strawberry Jelly Cake

Plate gelatin put in cold water for 10 minutes. From the strawberry to make a mashed potatoes. Heat the saucepan and put the strawberry puree, gelatin and 2 tablespoons sugar. Stir until gelatin dissolves.
  Whip the cream with sugar.
  Mix together the cream, sour cream and cheese cream until smooth, add the strawberry puree. site Put the cream mixture on the bottom layer and send it to the refrigerator for 2-3 hours. I decorated the top with strawberries and filled the jelly.
Jelly coating:
  I bought strawberry jelly, made it according to the recipe indicated on the package and when it was a bit cold and became a puffy consistency, I poured it onto the cake and it froze for 20 minutes. Strawberry jelly cake is ready!

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09 April 2016 2962

The history of the jelly cake is very blurred, and it's impossible to say with certainty who exactly and in which country invented this culinary masterpiece. Some official sources say that an American engineer invented jelly, and later introduced additional fruit flavors, and it was in the United States that they started making this baked goods.

In others it is said that this is entirely a French dish. There is also a version that the first jelly cakes appeared in Italy.

It is possible to argue and find out indefinitely, but there is hardly any practical sense in this: at present, each country has its own original recipes for preparing this dish.

Step-by-step recipe for jelly cake with fruit

The cakes have become increasingly popular. They were replaced by beautiful two-tiered jelly masterpieces with fruit and lots of gadgets.

To prepare such a sweet, the following ingredients will be required:

We collect half a glass of cold water, pour gelatin into it and stir intensively until it dissolves completely. Leave it for 25 minutes.

In a large plastic bowl, combine sugar, eggs and margarine. Should get a fluffy air mass.

Gradually begin to pour the drizzled flour with vanillin and baking powder, and then from under the bottom with a silicone spatula to knead the dough. You can do this with a whisk or a tablespoon, but then you risk losing the volume of the future cake.

We cover the form with parchment paper, having previously oiled the bottom with vegetable oil. This way it will not stick, and you can easily separate it from the cake after baking. We activate the oven by setting the temperature 190 ° C.

Pour the dough into the mold and send it to bake for 40 minutes. In a small metal bowl (better - stainless steel) pour swollen gelatin and put on a hotplate, bring to a boil over low heat and cook for 8 minutes, constantly interfering.

We remove it, let it cool down and send it to the refrigerator for about an hour. Mine and shinkuem large lobes any available in your fridge fruit. It can be bananas, peaches, kiwi, mandarins, oranges.

We take out the cake, let it cool and cut into two parts. In the enamel bowl, pour the remaining water, pour 3 tablespoons of sugar, squeeze out a whole lemon (if you cut it in half and pierce it with a fork in several places, the juice will ooze unhindered).

We mix everything, put it on the burner and wait for the complete dissolution of the sugar. Remove from the fire and let it cool. We take the first half of the cake, sprinkle with lemon syrup. It will be enough three to four tablespoons.

We spread out the fruit in a chaotic order, we squeeze out the cream from above, squeeze another cake, again soak it, and now we lay out the fruit beautifully (as a decoration). We fill in a lot of jelly the whole cake, in consistency it should be like a jelly.

And we set to freeze in the refrigerator for the night.

Cold jelly dessert with fruits and sour cream

Daylight saving time is the time when it is necessary to eat more fruits and berries to saturate your body with minerals and vitamins. A light dessert in the form of a jelly cake with them and sour cream will expand your menu and please the loved ones.

Components:

  • Raspberry - 300 g;
  • Blackberry - 200 g;
  • Mulberry - 100 g;
  • Gooseberries - 50 g;
  • Sour cream is low-fat - 700 ml;
  • Purified water - 700 ml;
  • Sugar - 300 g;
  • Jelly - 5 bags;
  • Gelatin - 1 packet.

We collect water in a pan made of stainless steel, put it on the burner and bring it to a boil, pour the jelly and quickly get in the way. If you add food colors, the dish will look more colorful and interesting. Once the jelly is cooked, we pour out the forms.


Instant gelatin is boiled in boiling water. In a separate container, whip cold sour cream and sugar and, without stopping, pour in the gelatinous mass.


We wash and dry berries. On a beautiful dish in a chaotic order we cut jelly, from above we lay berries on the hill, we pour everything with sour cream and send it to the cold.


Ideally, if the jelly cake is infused overnight.


Light jelly cake with fruit and biscuit

Jelly cake with fruit is a tender light dish. If you add a biscuit to it, it will not just be an everyday dessert, but a solemn one - for an anniversary or a wedding. Thanks to the air structure of biscuit and creamy fruit cream, the cake will melt in the mouth.

Components:

  • Flour - 550 g;
  • Eggs - 6 pieces;
  • Sugar - 350 g;
  • Vanillin - 1 pack;
  • Gelatin - 2 sachets;
  • Water - 2 cups;
  • Yogurt is low-fat - 250 ml;
  • Jelly - 3 packs;
  • Vanillin - 1 packet;
  • Corn starch - 2 tbsp. l .;
  • Turmeric - 1 tsp;
  • Strawberries - 500 g;
  • Mandarins - 300 g;
  • Butter - 50 g;
  • Cream 33% - 300 ml.

We make gelatin in a glass of cold water, leave it to swell for one hour. In a clean glass bowl, drive in fresh chilled eggs, beat it with a mixer at low turns of the corolla. Gradually begin to add sugar and vanillin, continuing to whisk.

When there is a stable gogol-mogol, in small portions add a tortured flour with starch. He will give airiness to a biscuit. At the end, pour a spoonful of turmeric and gently weighed the whole mass. Such a small dose of spice will not be felt in baking, but will give the cakes a beautiful yellow color.

We grease the baking dish well, pour out half the dough. We put the bake in a preheated to 185 ° C oven for 25 minutes. Readiness of the cake is checked by pressing the surface with a wooden spatula: if it returns to its original shape, the dough is baked and it can be taken out. If there are dents, send the bake again. Do not need to pierce it with a toothpick, a sponge cake can fall, losing volume.

In an iron bowl, boil water, pour in gelatin and, stirring constantly, bring to a homogeneous state. Remove from heat and allow to cool to ambient temperature. Gradually increasing the speed, whip the cream.

Make sure that the dishes for this purpose are perfectly clean. A few drops of water or other moisture on the bottom will cause the cream to not rise. Add sugar, homemade yogurt and gelatinous mass.

Mix everything thoroughly. Dilute according to the instructions of the jelly, pour into a container and leave to freeze.

Wash, peel and cut strawberries and tangerines. Cut the biscuit into two pieces. Put one cake on the bottom of the split form, spread the fruit from above in random order, pour over the cream soufflé, let stand for 30 minutes.

After a time, put another cake, again the fruit and souffle. Pour over the top with jelly and leave to cool in a cool place for 6 hours.

Cottage cheese-jelly cake without baking: easy and simple

If you love sweet, but limit yourself, fearing a few extra calories to spoil the figure, a curd cake with a refreshing taste and a small percentage of fat is an excellent dessert.

Components:

  • Sour cream is low-fat - 350 ml;
  • Biscuit shortbread cookies - 400 g;
  • Cottage cheese is low-fat - 300 g;
  • Sugar - 100 g;
  • Jelly with taste "Kiwi" - 2 sachets;
  • Gelatin - 1 sachet;
  • Butter - 100 g;
  • Lime - 1 piece;
  • Mint or melissa - 2 branches.

Pour gelatin into a small plate, pour cold boiled water, add the lime squeezed from the juice. Leave for an hour to swell. We produce jelly according to the manufacturer's instructions.

Cookies are ground into crumbs, add soft butter, put on a large plate and level it - this will be the basis for our cake. We send it to the refrigerator.

We combine cottage cheese with sour cream and sugar, beat it into an airy lush mass. Heat gelatin, stirring constantly. After it has cooled down, pour into cream cheese cream.

We shift it to a sand base, put it in the fridge for one hour, and as soon as the cake gets under, put the frozen jelly on top. Jelly should be beaten exactly with the taste of "Kiwi". In combination with sour-milk products, the cake will not be sugary, but with a note of sourness.

You can decorate it with a sprig of fresh mint or melissa.

  1. Jelly cake is made, usually from fresh fruits in the summer, but if you want to cook it in the winter, you can use frozen fruits or generally replace them with jam or jam;
  2. If you have a hard time and do not hold the volume of jelly, before laying the layers, put a foil or cellophane hard package into the mold, thus creating high beads. So the whole cake will stay together, and after the fridge one can not worry that the tiers will fall;
  3. If there is no lime at hand, you can replace it with a lemon or, in extreme cases, grapefruit;
  4. To make jelly cake you can use not only shop jelly, but cooked at home from compotes or juices. The process is short and very simple, but you will know that your dessert does not contain synthetic flavors or dyes;
  5. If you dilute gelatin from the evening, then in the morning you can start cooking.

Thank you for your attention and pleasant culinary preparations!