home Auditorium 7 Jelly cake "Broken glass": recipe. Jelly cake. The best recipes with step-by-step photos

Jelly cake "Broken glass": recipe. Jelly cake. The best recipes with step-by-step photos

Sponge cake with jelly and fruit combines the refreshing notes of summer fruit frozen in jelly, as well as the classic taste of a light sponge cake at the heart of the product. Preparing a cake is easy; difficulties can arise only at the stage of preparing the sponge dough. This pie can be enjoyed by anyone who follows strict instructions for preparing the sponge cake and will be a delicious addition to a family dinner.

Ingredients

To prepare the biscuit:

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

To prepare jelly with fruit filling:

Preparation

Baking sponge cakes - cake basics

To make the sponge cake airy, it is important to beat the egg whites and yolks separately. To do this, you need to separate the yolks into one bowl, and the whites into another, without damaging the shell of the yolks. Add half of the total granulated sugar to the yolks, as well as vanilla sugar. Grind the yolks with sugar until white with a fork, whisk or mixer. When the yolk mass slightly increases in volume and a white foam forms on it, put the bowl with the yolks aside and begin beating the whites. Begin beating the whites at low mixer speeds, gradually increasing the speed. When the whites have increased in volume by about one and a half times, you should carefully add the remaining granulated sugar into them, and then beat the mass again. It is important not to overdo it with beating the whites; they may fall due to the excessive intensity of the process. In order for the sponge cake to rise well, it is important to saturate the dough with air bubbles drawn into the whites during beating.

Next, you need to carefully fold the whites into the yolk mass, while adding flour. To do this, place some of the whites in a bowl with prepared yolks and stir them in with a spatula. At this stage, using a mixer to knead the dough is highly not recommended! Pour in the sifted flour. Knead the dough again with a spatula, then fold in the remaining whites.

When the dough is ready, carefully transfer it into a mold greased with butter and sprinkled with flour, and place it in an oven preheated to 180 degrees. It is important not to open the oven door while baking the biscuit, because the dough is extremely porous and can fall due to air fluctuations.

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

Preparing the jelly layer

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

You can use almost any fruit or berry for the cake. This cake is especially good with juicy fruits - oranges, strawberries, peaches, currants, kiwi. Bright berries look beautiful, as well as combinations of fruits of different colors. To prepare this dessert, the fruits must be washed and dried, then peeled, peeled, and stalked and cut into smaller pieces.

We place the base of the cake in a springform pan with high sides, which is necessary for further shaping of the product. Place prepared fruits on top and pour milk jelly. Place the mold with the cake in the refrigerator until the jelly completely hardens (this is 2-3 hours). When the dessert has hardened, you need to release it from the mold and transfer it to a plate.

Recipes for making cakes at home with photos

jelly cake

8-10

10 hours

210 kcal

5 /5 (1 )

The best dessert for any holiday is a cake with jelly and fruit. It's easy to prepare it yourself. This does not require much effort and time. In addition, this cake can be beautifully decorated with fresh or frozen fruit.

My mother decorates the cake with pieces of kiwi and orange, and I prefer raspberries and blackberries, but this is everyone’s choice and taste. And at the same time you will eat not only a piece of sweets, but also a portion of vitamins.

Kitchen appliances and utensils: 3 bowls (for jelly, gelatin and yogurt), glass, cling film.

Required Products

To make a simple jelly cake, you will need fresh or frozen fruit, cookies, gelatin, yogurt and dry jelly mixture. From all this you can quickly and easily prepare a delicious cake that you will happily feed not only your family, but also your guests.

If you decorate the cake with oranges, you need to scald them with hot water before adding them.

You need to buy these Ingredients:

To decorate the cake I use jelly of different colors. It often tastes like strawberry, kiwi and lemon. This set will add brightness to the cake. I choose thick yogurt so that it looks like sour cream. This trick will help the cake harden faster and not fall apart.

You can buy blackberries and raspberries if you can’t pick them yourself. But instead of these berries you can add bananas, kiwi, oranges, strawberries and so on. Choose the fruit that suits your taste buds the most.

The world's first gelatin was extracted from the air bladders of sturgeon.

I got the recipe for jelly cake with fruits and cookies from my mother. As a child, she often spoiled my sister and me with such a delicacy. After all, preparing this dessert requires few ingredients, but the result is a light, beautiful and tasty cake.

And I remember well how my mother carried the jelly mass into the cellar to harden. Moreover, the setting time was even shorter than in modern refrigerators (I think the quality of gelatin was better then).

The history of jelly

Until the beginning of the 19th century, no one could even think about recipes for jelly cake, because then jelly could only be made from certain fruits that contain pectin, but this whole mass froze very poorly and was more like jelly. Pectin is something like fruit gelatin (polysaccharides that are found in all higher plants and in some fruits: quince, peach, plum, apple).

But in 1845 a certain Peter Cooper was able to extract gelatin from meat waste without understanding how to use it. However, half a century later, pharmacist Waite added dyes and flavors to gelatin. After this, there was a wave of advertising for a new product, which sank into the souls of many housewives from all over the world. By the middle of the twentieth century, about 2.2 thousand recipes for making jelly were known.

How to make a jelly cake at home

To prepare a jelly cake with cookies (no baking), you will need to spend a minimum of ingredients and effort. Almost all day long, the layers of the cake will gradually harden in the refrigerator, but this has never caused me much trouble. One layer of jelly is poured in for two or three minutes, and then it hardens for about three hours, and during this time you can go about your business.

You need to let the cake harden for at least 3 hours so that it doesn’t fall apart after it’s fully cooked.

So, we will divide the process of making a cake from cookies and jelly into stages. Each stage will take you no more than 10-15 minutes.

First stage: pouring the first layer of jelly

Second stage: pouring the second layer of jelly and adding fruit

In summer you can add fresh cherries, plums, apples, raspberries, strawberries, blackberries, apricots, etc. In winter, I like to decorate the cake with bananas and kiwi. My friend is a big fan of oranges; she decorates the cake beautifully with pieces of peaches and oranges. By the way, it turns out to be quite a tasty and unusual dessert.

Third stage: pouring the third layer of jelly

Now that your delicious treat is decorated with fruit, you need to cover it with another layer of jelly syrup. Pour the third layer and leave it to harden in the refrigerator. After 3 hours, all three layers will be completely hardened and separated. And among them the fruits will shine through beautifully.

Stage four: pouring yogurt and adding cookies

Now you know how to make a beautiful three-layer jelly for a cake. This is very easy to learn if you follow the given instructions. Next you need to add another layer of yogurt to the cake.

Before mixing diluted gelatin with yogurt, the first one should swell well.

How to beautifully decorate and serve a jelly cake

To decorate the cake, you can thinly slice strawberries and kiwis and place them on the top layer of jelly. My mother loved to decorate such a delicacy with several sprigs of mint or lemon balm and 2-3 slices of lemon.

And my friend often draws some inscriptions or figures on top of the cake. She does this with a culinary syringe filled with cream.

By the way, this is a good idea when you make such a cake as a gift, for example, for a birthday. Then you can write the name and age of the birthday person in cream.

Serve the fruit-jelly cake on a tray for 8-10 servings. Sometimes, to add brightness and beauty to the cake, I place fruit on a tray around it.

I’ll say right away that dry jelly mass, which is diluted in water, sometimes hardens poorly. This often depends on how much water you add per packet of contents. As a result, the cake may fall apart. That's why I always add a little gelatin to the jelly from the bag (about 5 g of gelatin per jelly bag). But this problem can be dealt with differently: dilute two packets of jelly with the same flavors per one and a half glasses of water, rather than one packet per glass of water.

If you decide to make a fruit cake, you should make sure that the fruits and berries on it look more juicy and appetizing. To do this, you can cover the cake with jelly filling. The jelly will add shine to the fruit placed on the surface of the cake and protect it from weathering and darkening.

Jelly for fruit cake can be prepared using juice, which will give the cake not only a beautiful appearance, but also additional taste.

To prepare jelly filling for a cake, you can use regular dry gelatin, or you can purchase ready-made jelly mixtures in the store. Now they are produced in large quantities and with a wide variety of flavors.

7 secrets to a successful jelly fruit cake

1. To prevent the jelly from being absorbed into the surface of the cake, the finished sponge cake should be greased with a thin layer of jam or marmalade. Then place dried berries or pieces of fruit on the surface and pour a thin layer of jelly.

2. To prevent the jelly from flowing down the sides of the cake, before pouring, the cake must be placed in a springform pan, the sides of which are higher than the level of the cake.

3. Instead of a springform pan, you can use baking paper - tightly wrap the sides of the cake with parchment paper.

4. To make the jelly harden faster on the surface of the fruit cake, keep the cake in the refrigerator before pouring.

5. Fill the cake with gelatin starting from the middle to the edges.

6. Gelatin for pouring should be cooled and slightly viscous. Then it will harden faster and will not be absorbed into the surface of the cake.

7. If a fruit cake is decorated with a thin layer of jelly, the color of the jelly filling should match the color of the fruit and berries. Red jelly is for red berries and fruits (raspberries, red berries, strawberries), and yellow jelly is for yellow ones (apricots, peaches, oranges). If you are using multi-colored fruits, then prepare a clear jelly without juice.

Recipe: Fruit Cake Filling Jelly

Gelatin - 20 g (1 heaped tablespoon)
Water - 1 glass
Berry or fruit juice - 1 glass
Sugar

— Soak dry gelatin in 1 glass of cold boiled water, stir well and leave to swell for 30 minutes.
— Pour berry or fruit juice into a saucepan, add sugar to taste.
— Bring the juice to a boil and, gradually stirring, pour in the swollen gelatin.
— Continue stirring until all the gelatin has dissolved.
— Cool the jelly mass until slightly viscous.

Recipe: Jelly cake with fruit and sour cream

Biscuit:
- beat eggs with sugar until foamy for 7-10 minutes,
- then add flour, mix with a spoon, pour into a greased form,
- Bake until done.
- Remove the finished biscuit from the bowl, cool completely, cut into cubes.

Sour cream jelly:
- soak gelatin in a glass of cold boiled water for 40-60 minutes,
- Beat sour cream with sugar until sugar dissolves.
- bring the soaked gelatin to a boil, but do not boil,
- mix with sour cream and sugar.

Fruits:
- wash and cut into cubes.
— For this recipe, it is better to choose very soft fruits or berries. such as peaches, kiwi, bananas, strawberries, raspberries.

Place pieces of fruit at the bottom of a large container (approximately 3 liters); they will be at the top in the finished cake.
Then top with half the chopped fruit and half the biscuit cubes.
Carefully pour half of the sour cream-jelly mixture so that the pattern on the bottom does not get lost.
Place in the refrigerator until hardened (half an hour to an hour).
Then lay out the remaining biscuit and fruit, and fill with the remaining sour cream.
Place the mold with the jelly-sour cream cake in the refrigerator for several hours (overnight).
To make it easier to remove the finished sour cream cake with fruit from the mold, lower it into hot water for a few seconds. You can also line the mold with cling film in advance and then pour in the jelly-sour cream mixture with fruit and biscuit.

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:

Bon appetit!

Jelly cake with fruit is a good way to enjoy during the hot season, because the treats are usually prepared without baking. Some recipes can be adapted for a vegetarian or any other diet menu by eliminating the dairy base and replacing sugar with another sweetener.

How to make jelly fruit cake?

Every cook can prepare a jelly cake with fruit without baking if he uses a good recipe and does not forget about some basic rules for making such desserts.

To make a fruit jelly cake at home, you will need suitable utensils: a springform baking dish or a deep bowl, it needs to be covered with cling film, so the cake can be easily removed from the container.
As a base cake, crushed cookies mixed with butter are used, shortbread cake, which you can bake yourself in advance, or a sponge cake, which is also prepared with your own hands or a purchased sponge cake is used.
The jelly mass is prepared on the basis of sour cream, whipped cream, and yogurt.
A simple cake with jelly and fruit does not involve the use of dairy products. Pieces of fruit are poured into the jelly mass, forming layers of the delicacy. Each layer should harden in the refrigerator for at least one hour.
Any jelly fruit cake should be chilled for 4-8 hours.

Jelly cake with fruits and sour cream

A cake with jelly and fruit prepared according to a basic recipe is very easy to assemble. It is important to use fatty sour cream, which can be whipped; instant granulated gelatin is also suitable. Use any fruits that are on hand: citrus fruits, pineapple, strawberries or bananas and other soft fruits.

Ingredients:

Preparation

Dissolve gelatin in water and leave to swell for 30 minutes.
Beat sour cream with sugar until fluffy.
Place gelatin on low heat, stirring until it dissolves, do not boil!
While stirring the sour cream, add gelatin in a thin stream.
Add chopped fruits and mix.
Cover the mold with film, pour in the sour cream base.
Refrigerate the jelly fruit cake for 4 hours.

A sponge cake with jelly and fruit can be prepared in two ways: the first is to use the cake as a base on which the jelly will be placed, the second is to break the sponge cake and add it to the gelatin mass. This recipe uses kiwi, it needs to be boiled in syrup for 5 minutes.

Ingredients:

Preparation

Boil water with sugar, add kiwi mugs. Simmer for 5 minutes, remove the fruits from the syrup, and cool.
Pour gelatin with water and heat for 30 minutes.
Dissolve Kiwi jelly in 100 ml of warm water.
Cut the biscuit into 2 layers, place one in a springform pan.
Soak the crust with lemon curd.
Beat sour cream with sugar and vanilla.
Add gelatin in a thin stream, stirring the mixture.
Pour the sour cream base over the biscuit and cool for 30 minutes.
Place banana and kiwi mugs, pour in jelly.
Refrigerate the cake for 4-6 hours.

Cheesecake lovers will appreciate it with fruit. For smoothness and dense consistency, add cream cheese to the cottage cheese: Philadelphia, mascarpone. Fruits in this version serve as decoration, so that the cake does not seem cloying, you can use sour fruits, or dilute the composition with berries.

Ingredients:

Preparation

Grind the cookies into crumbs, add melted butter, distribute in the mold, compact. Put in the refrigerator.
Soak gelatin in ½ tbsp. water.
Beat cottage cheese with sugar and add mascarpone.
Warm up the gelatin and pour into the cottage cheese.
Place the curd layer on top of the crust and refrigerate for 1 hour.
Pour hot water over cherry jelly.
Add chopped fruits and berries to the jelly and mix.
Place the fruit layer on top of the curd layer and smooth it out.
Refrigerate the jelly cake with berries and fruits for 4 hours.

Sand cake with jelly and fruit

Fruit jelly cake according to this recipe also turns out very beautiful. You can use canned slices or fresh apricots or peaches; make a thick jelly from the syrup and pulp, which will cover the finished dessert with a thick layer. Some of the sour cream and jelly cream and fruit are used to decorate the cake.

Ingredients:

Savoyardi – 25-30 pcs.;
shortbread cake – 22 cm diameter;
sour cream 25% - 500 ml;
gelatin – 40 g;
sugar – 150 g;
canned apricots – 200 g + 6-7 pcs. For decoration;
apricot syrup – 200 ml;
jelly “Peach” - 90 g.

Preparation

Soak gelatin in ½ tbsp. water, after half an hour, heat until dissolved.
Pour 200 ml of hot water into the jelly.
Beat sour cream with sugar, add gelatin in a thin stream.
Add 2/3 of the prepared and chopped apricots, mix.
Place the cake in a springform pan, spread the savoiardi around the circumference, pour in 2/3 of the sour cream, and cool for 40 minutes.
Pour syrup and grated apricot pulp into the cooled jelly. Mix.
Spread the jelly over the cake and let it cool for 1 hour.
Decorate with cream and slices, cool for another 3 hours.

To prepare a delicious jelly and fruit, you need to choose fruits and a milk base that suit your taste, this means that with cherry yogurt and, for example, orange, the dessert will not be very tasty. Crushed cookies are used as a base, as for cheesecake, or a ready-made cake layer: sponge cake or shortbread.

Ingredients:

cherry yogurt – 500 ml;
sugar – 100 g;
gelatin – 40 g;
water – ½ cup;
chocolate cookies – 300 g;
melted butter – 50 g;
strawberries, cherries, raspberries – 200 g.

Preparation

Soak the gelatin and heat for 30 minutes until the granules dissolve.
Beat yogurt with sugar, add gelatin gradually, add 2/3 of the prepared berries.
Grind the cookies, combine with butter, place in the mold, compact.
Pour the yogurt mixture over the crust, cool for 30 minutes, garnish with the remaining berries, and refrigerate for 4 hours.

Jelly cake with fruits and cookies

This fruit and cookie jelly cake recipe comes together in no time. For fruits, you will need dried dried apricots (in summer you can use fresh apricots), banana, strawberries and tangerines. For the base, you can use full-fat sour cream or yogurt; all components are laid out in layers. For decoration you will need a bowl and cling film.

Ingredients:

Preparation

Soak the gelatin, warm it up after 20 minutes (do not boil!).
Beat sour cream with sugar, add gelatin.
Cover a bowl with film, pour in 1/3 of the sour cream, add a layer of broken cookies and chopped fruit, repeat another layer, pour in the rest of the cream.
Place whole cookies on top of the cake and refrigerate for 4 hours.
Turn the jelly and fruit onto a plate, remove the film.

This cake can be made without baking using a store-bought crust. To make the dessert look impressive when cut, a springform pan is taken with a larger diameter than the cake. To use these ingredients, you will need a 30 cm container; the cake is baked in a 22 cm mold. The jelly filling for the fruit cake is prepared from ready-made orange jelly.

Ingredients:

Preparation

Soak the gelatin in cold water, boil until the granules dissolve.
Pour hot water over the jelly, stir and set aside.
Whip the cream with powder and add gelatin in a thin stream.
Cut the biscuit into 2 layers, place one in the mold, soak with jam.
Spread 2/3 of the cream, cool for 30 minutes.
Place the second cake layer, soak in jam and spread another 2/3 of the cream, cool for 30 minutes.
Scald the oranges, wash and dry. Cut, place on top of the cake, pour over the jelly.
Cool for 2 hours, remove from the mold, decorate with cream, refrigerate for another 3 hours.

Exotic cake with jelly and fruit

The unusual one with fruit was called “Exotic” due to its original design. You can use readily available oranges, bananas, berries, or use mangoes and peaches. In this case, it is better not to use ready-made flavored jelly, but to make it yourself from gelatin and orange juice.