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Jelly tart. Simple recipe and ideas for decorating sour cream jelly cake without baking

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 a jelly filling. The jelly will give the fruits, laid on the surface of the cake, shine and protect from airing and browning.

Fruit cake jelly can be made on the basis of juice, which will give the cake not only a beautiful appearance, but also an additional taste.

You can use regular dry gelatin to make jelly cake fillings, or you can buy ready-made jelly mixes in the store. Now they are released in a large number and with a wide variety of flavors.

7 secrets of a successful fruit jelly cake

1. To prevent the jelly from absorbing into the surface of the cake, grease the finished biscuit with a thin layer of jam or jam. Then spread the 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, the cake must be placed in a split mold before pouring, the sides of which are higher than the level of the cake.

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

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

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

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

7. If the 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 for red berries and fruits (raspberries, red currants, strawberries), and yellow jelly for yellow ones (apricots, peaches, oranges). If you are using multi-colored fruits, make a clear jelly without juice.

Get the Recipe: Fruit Cake Jelly

Gelatin - 20 g (1 tablespoon with a slide)
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, stirring gradually, pour in the swollen gelatin.
- Continue stirring until all the gelatin has dissolved.
- Cool the jelly mass to a slightly viscous state.

Get the Recipe: Fruit Jelly Cake with Sour Cream

Biscuit:
eggs - 3 pcs.
sugar - 1 glass
flour - 1 glass
Sour cream jelly:
gelatin - 3 tbsp. l.
water (cold boiled) - 200 ml
sour cream - 800 g
sugar - 1 glass
vanillin optional
fruits or berries - 500-700 g

Biscuit:
- beat eggs with sugar until foam 7-10 minutes,
- then add flour, stir with a spoon, pour into a greased mold,
- bake until tender.
- 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 best to choose very soft fruits or berries. such as peaches, kiwi, bananas, strawberries, raspberries.

At the bottom of a large container (about 3 liters) we put pieces of fruit, in the finished cake they will be at the top.
Then put half of the chopped fruit and half of the biscuit cubes on top.
Gently fill in half of the sour cream-jelly mixture so that the drawing at the bottom does not get lost.
We put in the refrigerator until solidification (half an hour-hour).
Then lay out the remaining biscuit and fruit, and fill with the remaining sour cream.
We put the form with jelly-sour cream cake in the refrigerator for several hours (overnight).
To make it easier to remove the finished sour cream cake with fruits from the mold, immerse it in hot water for a few seconds. You can also cover the form with cling film in advance and then pour the jelly-sour cream mixture with fruits and biscuit.

Homemade cakes are an invariable attribute of any family celebration. True, in recent years, the domestic confectionery industry has spoiled us so much that many housewives do not bother making homemade cakes, but prefer to buy ready-made ones. And the reason for this is not only the availability of these delicacies, but also the chic look of store cakes.

Meanwhile, if you are not friends with confectionery decorations, but want to serve a delicious cake made with your own hands, then a jelly cake is your option. The recipe for such a cake is not available in a single copy. Such desserts are prepared with butter and curd cream, with a biscuit or sand base, jelly and soufflé are combined. And there is a recipe (and more than one) for such a cake without baking! But the most important thing is that this cake will look great without additional decorations. And, of course, it will definitely turn out delicious. And you just have to choose a recipe and prepare such a cake for the occasion or just like that, for a good mood.

German jellied cake

This is perhaps the classic jelly cakes. His recipe became known in the Soviet Union thanks to the stupid culinary creativity of housewives, whose husbands served in the GDR. So, the recipe for a German jellied cake successfully migrated into the notebooks of Soviet women and became one of the most "imported" options among all recipes for homemade cakes.

Ingredients:

2 cups flour (roughly)
Half a glass of sugar
A pack of butter or margarine for baking
2 teaspoons baking powder
A handful of almonds

For the cream:

A pound of cottage cheese
2 tablespoons full-fat sour cream
3 eggs
Incomplete glass of sugar
A teaspoon of vanilla sugar
2 sachets of gelatin.

For jelly:

2 packs of fruit jelly powder
1 sachet of gelatin
Fresh or canned fruits

Preparation:

For this cake we need a split form. In it we will bake a sand base, and in it we will also collect the cake. Let the oil melt a little, and then put it in a bowl and beat lightly with a mixer. Then add sugar to the butter and now whisk everything together properly until it becomes a cream. By the way, if you do not have a mixer, then you can thoroughly grind the butter and sugar with a regular tablespoon.

Now put the nuts chopped with a knife in butter and mix well again. Next, sift the flour and mix it with baking powder. We introduce flour into butter gradually, first stirring it with a spoon, and then kneading the dough with our hands. Cover the form with baking paper and put the dough into it. Having leveled the cake, we send the form to the preheated oven for about half an hour. Carefully remove the baked cake from the mold and leave to cool.

While the cake is cooling, let's make curd cream. Let's beat the eggs with sugar, and then add them to the curd. Add sour cream there and grind everything or beat it with a mixer. Dilute gelatin with water (as indicated on the package) and heat in a water bath. Let the gelatin cool and add it to the cream.

Now we again take the mold (previously washed and dried) and place the cake in it, on which we put the curd cream. Smooth out a layer of cream and send everything to the freezer. While the layer of curd cream hardens, prepare the fruit and jelly. Dilute the jelly with water according to the instructions and mix with gelatin, prepared as for curd cream. We take out the form from the freezer, put fruits on top of the curd layer and carefully fill them with liquid jelly. We put the cake in the freezer again for fifteen minutes, and then move its refrigerator. The cake is ready when the top layer of jelly is completely set. To transfer the cake to a dish (cake bowl), draw a sharp and thin knife several times along the edge of the form between the sides and the cake. We remove the sides, and carefully move the cake onto a dish. Gorgeous handsome man! Striped flaky edge and fruity frenzy under clear jelly.

Note:

Ideally, the fruit should match the jelly with which the cake is prepared. And note: green fruit under red or pink jelly looks unappetizing. But orange jelly goes well with fruits and berries of any color. And further. The chic look of the cake depends a lot on how you arrange the fruit.

Swan Lake Cake

The recipe for a cake under this name exists in many interpretations. The whole feature of this cake is in the swans. They are molded from mastic, cut from apples or made from choux pastry. The water surface is imitated using a dyed cream or colored coconut flakes. But the recipe for a real Swan Lake cake is a recipe for a cake with jelly and eclairs swans. Here we will try to cook it.

Ingredients:

6 eggs
A glass of flour
A glass of sugar

For the cream:

Can of condensed milk
A tablespoon of flour
Glass of water
A tablespoon of butter

For jelly:

4 sachets of gelatin
2 glasses of Tarhun lemonade
2 tablespoons sugar

2 sachets of blue or green dry jelly
1 sachet of gelatin

For swans:

Half a pack of butter
150 g flour
Glass of water
5 eggs
A pinch of salt

Preparation:

First, bake a biscuit. Carefully separate the egg whites from the yolks, put the whites in the refrigerator, and beat the yolks with sugar. The more thoroughly the yolks are beaten, the more magnificent the biscuit will turn out. Add the sifted flour to the yolk-sugar mixture and mix well. Then beat the whites into a strong foam. It should be thick and fluffy, and when the dishes are turned upside down, the foam should not slide along the walls and fall out of the dishes. Beaten whites carefully, add one tablespoon to the dough, stirring it very gently. We bake a sponge cake in a mold with split edges, which we cover with baking paper or grease and sprinkle with flour.

While the biscuit is preparing, we make the custard dough for the swans. Pour water into a saucepan, add oil and salt and let the water boil. Then pour the flour into the water, mix thoroughly and continue to cook (stirring occasionally!) Until the dough begins to gather into a lump and, leaving no traces, it is easy to separate from the sides and bottom of the pan. Remove from heat and cool slightly. Drive eggs one by one into the dough. Important! In no case should you put all the eggs in the dough at once.

We transfer the dough into a pastry bag or a regular cornet and on a baking sheet covered with baking paper, squeeze out oblong strips that will become the body of the swans. On the other baking sheet we draw thin "twos" in the form of swan necks. During this time, the biscuit has already been baked. We take out the form from the oven and send baking trays with choux pastry to the oven. It will take us a little more than half an hour to bake blanks for swans.

While the swans are cooking, let's tackle the custard. Pour condensed milk, water and flour diluted to a liquid gruel into a saucepan. We put all this on low heat and cook, stirring occasionally, until the first bubbles appear on the surface of the cream. Cool the cream and beat it with butter, just put the butter in the cream and use a mixer. Divide the biscuit into two cakes and coat with custard.

Cooking jelly. Soak the gelatin, let it swell, and then heat it up in a water bath. Pour gelatin into lemonade or into a previously prepared solution of powdered jelly. Put the cake in a mold, snap the sides and carefully pour in the jelly. We put the form in the freezer.

Stuff the baked swans with the remaining custard, insert them into the "torso" of the "necks" and sprinkle the swans with powdered sugar. When the jelly on the cake hardens, we plant our birds on it, if desired, decorate the “lake” with mint leaves or butter cream flowers.

Grape cake

Another recipe for a gorgeous cake with jelly and fresh fruit. And most importantly, this recipe does not require baking! And the result will exceed your wildest expectations. Trying?

Ingredients:

Sweet crackers - 300 g
Sour cream with a fat content of at least 20% - 700 g
Sugar - glass
Seedless raisins - 100 g
Fresh white or green grapes - 1 large brush
Chocolate - 2 bars
Vanilla sugar - 1 sachet
Fruit jelly (powder) green - 1 packet
Gelatin - 3 sachets (30 g)

Preparation:

To begin with, we will soak the gelatin and leave it to swell, and then heat it up in a water bath and leave it to cool. Pour the raisins with boiling water, soak in it for about ten minutes, and then rinse and dry, throwing them on a sieve. We also dilute the jelly from the bag with water, focusing on the instructions on the package. Grind the crackers, breaking them with your hands into small pieces. Put sour cream in a saucepan, add sugar and vanillin to it and beat with a mixer until fluffy. Then add gelatin to the sour cream and beat again.

Grind the chocolate into crumbs and put in a saucepan with sour cream. Add raisins and crackers to it. Pour the mixture into a mold with removable sides and send it to the freezer. After half an hour, we take out the form and spread the top of the sour cream jelly with grapes. Pour the prepared jelly and put it in the refrigerator again. When the top layer of jelly has hardened, the cake can be removed from the mold and served.

Cornflake Jelly Cake

This recipe is also attractive with the “cold” way of making the cake. As a matter of fact, this is one of the variants of the German jellied cake without baking. And judge for yourself how much this recipe will suit you.

Ingredients:

Corn flakes - 200 g
Butter - 1 pack (200 g)
Fruit yogurt - 500 g
Sugar - 100 g
Citric acid - a third of a teaspoon
Instant gelatin - 3 sachets (30 g)
Fruit jelly (powder) - 2 packs
Fresh fruits - any

Preparation:

First, let's prepare the base for the cake - a cornflake crust. To do this, put the softened butter in a bowl and add the flakes to it. Mix everything thoroughly and leave for half an hour or an hour. After that, we cover the mold with removable sides with cling film and put the corn-oil mixture in it. We level the "dough" and put the mold in the refrigerator to freeze the cake. Soak the gelatin, heat it in a water bath and leave to cool.

In the meantime, we prepare the yoghurt cream. Beat the yogurt with a mixer, gradually adding sugar and lemon to it. Finally, pour in the cooled gelatin and put this mixture on the cornflake cake. Put the mold in the refrigerator again and wait for the yoghurt layer to "grab". At this time, we breed powdered jelly and prepare fruits for the cake. When the top layer of the cake has hardened enough, put the fruit on it and fill it with liquid jelly. The cake is ready when the top layer of jelly is completely set.

Cake "Sandwich with red caviar"

Yes, imagine, such a cake can also be made. The whole feature of this cake is in the red caviar, which we will make from gelatin. But you can bake biscuits or shortbread cakes for this cake - that's how you like it. The main thing is that they are soft. By the way, you can also use chocolate dough for the cakes. Then you will have a black bread sandwich. Cream for such a cake is any butter. Well, for this we need the following ingredients:

6 eggs
A glass of sugar
A glass of flour
Pack of butter
Condensed milk can
Orange jelly powder

Preparation:

First, prepare a classic biscuit. Beat egg yolks with sugar and mix with sifted flour. We also beat the proteins with a mixer until a fluffy and stable foam. Then add the proteins to the dough one tablespoon at a time, put the dough in a mold and send it to the oven. Thirty minutes later we take out the biscuit and leave to cool.

In the meantime, we are preparing the cream. Put the softened butter in a bowl and beat lightly. Continuing to beat, add condensed milk to it in small portions. The cream is considered ready when it begins to lag easily and without traces from the walls of the bowl. But in our case, this is not necessary - we will not make decorations from the cream, so he does not need to keep the shape. Dividing the biscuit into two cakes, we give it the shape of a sandwich, cutting off the excess parts along the edges. We send the cut biscuit to the oven to dry and make crumbs from it for sprinkling the sides of the cake. We coat the middle, sides and top of the cake with cream. Sprinkle the sides with biscuit crumbs.

And now the most important thing is caviar! We dilute the jelly with half the water norm indicated on the package. After heating the jelly in accordance with the instructions, we begin to drip it into ice water using a pipette, syringe or medical syringe without a needle. Place the eggs on a sieve and then place them on top of the cake. That's all.

Choose a recipe, make jellies and make wonderful cakes with them - delicious and beautiful. If you wish, you will definitely succeed. Don't be afraid to experiment and learn new things. Cook with pleasure, and bon appetit!

Not all housewives are ready to spend hours in the kitchen making a cake. It happens that there is not enough time, but guests are about to come. A cake without baking with gelatin and fruit will help to cope with such an unpleasant situation. It will not be difficult to make a choice of delicacies, because now a wide variety of recipes can be found on the Internet. The ingredients needed for such a dessert are simple and easy to buy. And some taste better than traditional cakes. Let's try to consider a few recipes.

With gelatin and fruit

Starting to cook, you need to decide on the fruit. They can be anything based on the preferences of the hostess or guests.

Take 500 g of sour cream and sugar to taste, beat everything until the sugar dissolves.
Pour 20 g of gelatin into a saucepan, pour 100 g of water here (you need it to be cold) and let stand for at least 30 minutes.
After the time has elapsed, put the pan on a low heat and, without bringing to a boil and stirring constantly, dissolve the gelatin.
Mix gelatin with whipped sour cream.
We choose a deep shape, you can take a plate that matches the shape, or a salad bowl. Cover it with cling film and lay out pieces of any fruit.
Put a biscuit broken into pieces on the fruit, and then the layers are repeated.
At the end, pour over everything with sour cream.

A sour cream and gelatin cake without baking should be refrigerated, preferably for two to three hours in order for the jelly to solidify. Before serving dessert, turn it over on a flat plate and remove the cling film. Everyone will like this cake with gelatin, sour cream and fruit.

For making gelatine fruit cake without baking you will need:

One banana.
One kiwi.
Two peaches.
Five pieces of apricot.
Half a glass of strawberries.
Half a cup of raspberries.
Half a liter of sour cream.
Gelatin 30 grams.
One glass of sugar.
Three hundred grams of ready-made biscuit.

You need to bake or buy a ready-made biscuit in advance. Pour gelatin with chilled boiled water and set aside for thirty minutes to swell. Wash and peel fruits and berries and place on a paper towel. Cut the fruit into large pieces, and it is better not to touch the berries, but add whole. Cut the biscuit into small cubes. Using a mixer, beat the sugar and sour cream. After swelling, the gelatin must be melted to a homogeneous mass, it is better to do this in a water bath.

While stirring, pour the gelatin into the sour cream and mix well. Take a deep salad bowl or bowl, cover the bottom with cling film and start shaping. There is no imagination here. You can start with the fruit, then add the biscuit and pour in a little sour cream mixture. Then berries with biscuit and sour cream again. You can lay out a pattern on the walls of the dish, it looks beautiful. The main thing is that the sour cream mixture should be the last layer.

By the way, everything must be done quickly: the mixture may begin to solidify. Covering the cake with cling film, put it in the refrigerator for 2-3 hours, it is possible for longer, then it will be even better.

From fruits with gelatin without baking

Delicate and delicious gelatin cake without baking is perfect for any occasion. You can make such a cake just for dessert. After all, cooking needs simple and always available products:

Curd 9% 300 grams.
Sour cream 350 grams.
Gelatin 25 grams.
Sugar grams 250.
Water 200 ml.
Vanillin 1 sachet.
There are two kiwi things.
One orange.
One tangerine.

We rub the curd through a sieve to improve the structure of the cake. Add vanillin and sour cream, mix with a spoon. Then pour in the sugar and mix again. We leave the resulting mass to stand for ten minutes to dissolve the sugar. When the sugar has dissolved, beat everything with a blender.

Pour the gelatin into a bowl, fill it with chilled boiled water and leave to swell for twenty minutes. Then dissolve the gelatin by heating over a fire and stirring constantly. Pour the cooled gelatin into the curd mass and beat with a blender.

Cover the selected shape with cling film and put the sliced fruits. We cut the fruit at our discretion to get the drawing on the walls. Fill the fruits with the curd mixture, and on top of the remaining fruits, put the mold in the refrigerator to solidify for three hours.

Cover the cake pan with a flat plate and turn it over, being careful not to spoil anything. Carefully remove the foil and serve the dessert.

To make such a dessert, you need take the following products:

200 g of your favorite cookies;
100 ml of milk;
3 small bananas;
10 g gelatin;
Half a packet of butter.
400 ml of low-fat yogurt, or sour cream;
1 dark chocolate bar can be replaced with 3 tbsp. cocoa spoons;
6 tbsp. tablespoons of sugar.

Prepare gelatin as written on the package. Throw the selected cookies into a blender and grind, you can also use a food processor. Add the melted butter to the chopped liver and knead well.

We take a detachable form and put the mass that turned out into it, tamp and level the top. We put in the refrigerator for 30 minutes.

Pour milk into a saucepan and put on low heat, add cocoa, gelatin and sugar here. Stir constantly so that the gelatin is completely dissolved. Remove and stir in yoghurt or sour cream.

Cut the peeled bananas as desired. Remove the base from the refrigerator. Put bananas on it and pour over the cooked mass. Refrigerate for three hours, or longer.

Strawberry Crackers

For making a cake you need ingredients:

Strawberries (you can take frozen) 2 kg.
Thick cream 500 g.
Sugar 200 g.
Vanilla sugar 1 packet.
Black chocolate to decorate a 50 g cake.
Preferably a square one, but you can also just a 500 g cracker.

Sort the strawberries, rinse, dry. After setting aside the most suitable berries for decorating the cake, cut the remaining berries into slices, preferably thin. Beat the sugar and cream, adding vanillin to make the mass thick. Crackers can be divided into several even pieces, depending on which shape is chosen for the cake.

On the selected dish under the cake, put the crackers in the first layer, then spread them with cream and cream. Place strawberry slices on top of the cream. Then repeat all layers. Cover the last layer with cream and decorate with the remaining strawberries. Break the chocolate and melt it. Can be put in the microwave or melted in a water bath. Pour the liquid chocolate over the cake.

With such a wide variety of cake recipes without baking, you can constantly surprise your friends and loved ones. Considering that there is nothing complicated in cooking, any housewife can handle this.

Bon Appetit!

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Jelly cake

It would seem like a simple idea. The jelly cake is delicious, prepared in a hurry, from the available products, everyone likes it. I recommend the perfect dessert for any festive table, light and tasty.

2 packs of dry jelly of different colors, for example, raspberry and orange. You can also make jelly from juice, homemade compotes, frozen fruits and berries, or fresh.
500 ml of sour cream, any will do (10-25% depending on the tastes of your family).
Gelatin 2 tablespoons
Vanilla sugar

You will also need a cake mold. You can use portion molds. Muffin tins or plastic tins made from yoghurts, curds, etc. are fine.

Recipe

First, prepare fruit and berry jelly according to the instructions on the package.
I make jelly from homemade compote or juice, so I will briefly describe how best.
I use instant gelatin, but for some reason it does not completely dissolve. Therefore, I advise the old method.
Soak gelatin in cold water for 20 minutes.
Heat, stirring until complete dissolution.
Add the dissolved gelatin at the rate of a tablespoon to one glass of juice or compote.
We send it to the freezer for 30 minutes.
Cut the jelly into cubes of any size.
Add sugar, vanillin to sour cream, beat with a combine or mixer until bubbles form for about a minute.
Add gelatin, dissolved as described earlier (two tablespoons per half liter of sour cream).
At this point, the mixture begins to solidify, so the mold (or molds) must be prepared in advance.
Pour half of the sour cream into a mold.
Lay out the cubes of multi-colored jelly.
Pour the remaining sour cream jelly and send it to the refrigerator.
The cake is best prepared on the eve of the holiday. Or it will take at least four hours to cure.
To make the jelly cake come out of the mold well, hold it in a container with hot water for a few seconds, then cover the mold with a plate and turn it over.

If you're making a Valentine's Day cake, use a heart shape. Success is assured.
Try homemade

Fruit jelly cake is a good way to enjoy yourself during the hot season, as treats are usually prepared without baking. Some recipes can be adapted for vegetarian or any other dietary menus by eliminating the dairy base and substituting another sweetener for sugar.

How to make fruit jelly cake?

Every culinary specialist can make a jelly cake with fruits without baking if he applies 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 dishes: a split baking dish or a deep bowl, it must be covered with cling film, so the cake is easily removed from the container.
As a base crust, they use crushed cookies mixed with butter, a shortbread crust, which you can bake yourself in advance or biscuit, it is also prepared with your own hands or a purchased biscuit is used.
The jelly mass is prepared on the basis of sour cream, whipped cream, yogurt.
A simple jelly and fruit cake does not involve dairy products. Pieces of fruit are poured with a jelly mass, making out the delicacy in layers. Each layer should freeze in the refrigerator for at least one hour.
Any fruit jelly cake should be chilled for 4-8 hours.

Jelly cake with fruit and sour cream

The basic recipe for jelly and fruit cake is very easy to assemble. It is important to use fatty sour cream, which lends itself to whipping, gelatin is suitable and instant granular. Use whatever fruit is on hand: citrus, pineapple, strawberry or banana, and other soft fruits.

Ingredients:

sour cream - 500 ml;
gelatin - 3 tbsp. l .;
water - ½ tbsp.;
strawberries - 100 g;
banana - 2 pcs.;
orange - 1 pc.;
vanillin;
sugar - 1 tbsp.

Preparation

Dissolve gelatin in water, leave to swell for 30 minutes.
Beat the sour cream with sugar until fluffy cream.
Put gelatin on a minimum heat, stirring until it dissolves, do not boil!
Stir the sour cream, inject gelatin in a thin stream.
Add chopped fruits, stir.
Cover the form with a film, pour out the sour cream base.
Chill the fruit jelly cake for 4 hours.

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 located, the second is to break the biscuit and add it to the gelatinous mass. This recipe uses kiwi, it needs to be boiled in syrup for 5 minutes.

Ingredients:

biscuit - 1 pc.;
sour cream - 500 ml;
gelatin - 40 g;
water - ½ tbsp. + 1 tbsp. for syrup;
sugar - 1 tbsp. + ½ tbsp. for syrup;
vanillin;
lemon Kurd - 2 tbsp. l .;
banana - 2 pcs.;
kiwi - 4 pcs.;
jelly with kiwi flavor - 40 g.

Preparation

Boil water with sugar, add kiwi mugs. Darken for 5 minutes, remove the fruit from the syrup, cool.
Pour gelatin with water, warm up after 30 minutes.
Dissolve Kiwi jelly in 100 ml of warm water.
Cut the biscuit into 2 cakes, put one in a split form.
Saturate the cake with lemon curd.
Beat the sour cream with sugar and vanilla.
Introduce gelatin in a thin stream, stirring the mass.
Pour the sour cream base over the biscuit, refrigerate for 30 minutes.
Put the mugs of bananas and kiwi, pour over the jelly.
Chill the cake for 4-6 hours.

Cheesecake lovers will appreciate the fruit. To cottage cheese, for smoothness and dense consistency, add cream cheese: Philadelphia, mascarpone. Fruits in this version play the role of a decor so that the cake does not seem cloying, you can use sour fruits, or dilute the composition with berries.

Ingredients:

shortbread cookies - 400 g;
butter - 50 g;
curd mass - 400 g;
mascarpone - 250 g;
sugar - 200 g;
vanillin;
gelatin - 40 g;
water - ½ tbsp. + 300 ml for jelly;
strawberries, raspberries - 200 g;
canned pineapple - 2 rings;
jelly "Cherry" - 90 g.

Preparation

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

Sand cake with jelly and fruits

The fruit jelly cake according to this recipe also comes out very beautiful. You can use canned slices or fresh apricots, or peaches, make a dense jelly from syrup and pulp, which will cover the finished dessert with a dense 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 in 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, warm up in half an hour until dissolved.
Jelly pour 200 ml of hot water.
Beat sour cream with sugar, lead gelatin in a thin stream.
Add 2/3 prepared and chopped apricots, stir.
Put the cake into a split form, distribute the savoyards around the circumference, pour 2/3 of the sour cream, cool for 40 minutes.
In the cooled jelly, pour in the syrup and mashed apricot pulp. Mix.
Spread the jelly over the cake and refrigerate for 1 hour.
Decorate with cream and wedges, refrigerate for another 3 hours.

To prepare delicious jelly and fruits, you need to choose fruit and milk base that are suitable for taste, which means that with cherry yogurt and, for example, an orange, a not very tasty dessert will come out. Crumbled cookies are used as a basis, as for a cheesecake or a ready-made crust: biscuit or shortbread.

Ingredients:

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

Preparation

Soak the gelatin, warm up after 30 minutes until the granules dissolve.
Beat the yogurt with sugar, add the gelatin gradually, add 2/3 of the prepared berries.
Grind cookies, combine with butter, put in a mold, tamp.
Pour the yoghurt mass over the crust, cool for 30 minutes, garnish with the remaining berries, put in the cold for 4 hours.

Jelly cake with fruits and cookies

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

Ingredients:

sour cream - 600 ml;
cookies - 400 g;
gelatin - 50 g;
sugar - 150 g;
strawberries - 100 g;
banana - 2 pcs.;
tangerines - 3 pcs.;
dried apricots - 50 g.

Preparation

Soak gelatin, warm up after 20 minutes (do not boil!).
Beat sour cream with sugar, add gelatin.
Cover the bowl with plastic wrap, pour 1/3 of the sour cream, lay out a layer of broken cookies, chopped fruits, repeat 1 more layer, pour over the rest of the cream.
Put a whole cookie on top of the cake, put in the cold for 4 hours.
Turn the jelly and fruit onto a dish, remove the foil.

Such a cake can be made without baking, using a purchased cake. To make the dessert look spectacular in section, a split form is taken with a larger diameter than the crust. To use these ingredients, you need a container of 30 cm, the cake is baked in a 22 cm mold. The jelly filling for the fruit cake is prepared from ready-made orange jelly.

Ingredients:

biscuit - 1 cake;
cream 33% - 600 ml;
icing sugar - 200 g;
orange jam - 100 g;
jelly "Orange" - 90 g;
water - 300 ml + 100 ml for gelatin;
gelatin - 50 g;
orange - 2 pcs.

Preparation

Soak gelatin in cold water, as it swells, boil until the granules bloom.
Pour jelly with hot water, stir, set aside.
Whip cream with powder, add gelatin in a thin stream.
Cut the biscuit into 2 cakes, put one in a mold, soak with jam.
Add 2/3 of the cream, refrigerate for 30 minutes.
Put out the second cake, soak with jam and distribute another 2/3 of the cream, refrigerate for 30 minutes.
Scald the oranges, wash and dry. Cut, put on top of the cake, pour over the jelly.
Cool for 2 hours, remove from the mold, decorate with cream, put in the cold for another 3 hours.

Cake "Exotic" with jelly and fruits

Unusual with fruit got the name "Exotic", thanks to the original design. You can use available oranges, bananas, berries, or use mangoes, peaches. In this case, it is better not to use ready-made flavored jelly, but to make it yourself from gelatin and orange juice.