Biscuit cake with fruit and jelly recipe with photo. Sour cream jelly cake with fruit and biscuit Fruit jelly cake on top

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. Jelly will add shine to the fruits laid on the surface of the cake and protect them from winding and darkening.

Fruit cake jelly can be made with juice, which will give the cake not only a beautiful appearance, but also an extra taste.

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

7 secrets of a successful fruit jelly cake

1. So that the jelly is not absorbed into the surface of the cake, the finished biscuit must be greased with a thin layer of jam or marmalade. Then spread 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 detachable form, 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, 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, then prepare a clear jelly without juice.

Recipe: Fruit Cake Jelly

• Gelatin - 20 g (1 tablespoon with a slide)
• Water - 1 glass
• Berry or fruit juice - 1 cup
• Sugar

- Soak dry gelatin in 1 cup 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 is dissolved.
- Cool the jelly mass to a slightly viscous state.

Recipe: Jelly Cake with Fruit and Sour Cream

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

Biscuit:
- beat the eggs with sugar in the foam 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.

Fruit:
- 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.

• 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 pour half of the sour cream-jelly mixture so that the pattern on the bottom does not go astray.
• We put in the refrigerator until it hardens (half an hour to an hour).
• Then lay out the remaining biscuit and fruit, and pour 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 fruit from the mold, dip it for a few seconds in hot water. You can also line the form with cling film in advance and then pour the jelly-sour cream mixture with fruit and biscuit.

Delicious juicy cake that is easy to prepare, but a little long. Biscuit cakes, so as not to spread from impregnation, it is advisable to bake the day before. They should stand for 7-8 hours. In order for the jelly layers to harden well, you need to leave the cake in the refrigerator for 3-4 hours.

To make the cake, you will need flour, eggs, sugar, a jar of canned pineapples, kiwi fruit, gelatin and yogurt.

To prepare the cakes you need:

Beat the eggs with a mixer until thick foam.

While beating, add sugar in a thin stream.

Enter flour. Add flour in small portions and mix the dough with a spoon from bottom to top.

Pour the batter into an oiled mold.

Put the mold with the dough into the oven preheated to 180°C. Bake for approximately 30-35 minutes. Do not open the oven door during baking.

Remove the biscuit from the mold and leave overnight.

Dissolve gelatin in a glass of warm pineapple juice or water.

Whisk yogurt with sugar. Add gelatin with juice. Mix well. Set aside in the refrigerator.

Cut the biscuit in half.

Cover the cake pan with foil. Put the first cake on the bottom of the form. Soak in pineapple syrup.

Arrange pineapple and kiwi slices on top.

Pour in slightly thickened yogurt.

Lay the second half of the biscuit cake on top of the yogurt, after soaking it with pineapple juice. Set the cake aside in the refrigerator to set for 1 hour.

Prepare jelly. Dissolve gelatin in 1 cup pineapple juice. Set aside in the refrigerator. Put another layer of pineapple and kiwi on top of the cake. Pour in slightly thickened jelly.

Leave the cake for 2-3 hours in the refrigerator.

Prepare protein cream. Beat egg whites with sugar until stiff peaks form.

Take the cake out of the fridge. Take out of the mold.

Decorate the sides of the cake with whipped cream.

Happy tea!

Sponge cake with jelly and fruits combines the refreshing notes of summer fruits frozen in jelly, as well as the classic taste of a light biscuit underlying the product. Cooking a cake is easy, difficulties can arise only at the stage of preparing a biscuit dough. This cake is made by anyone who adheres to clear instructions for making a biscuit and will be an exquisite 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 make jelly with fruit filling:

• Fruits, berries (seasonal or frozen);
• Cow's milk - 1 glass;
• Fatty sour cream - 1 cup;
• Granulated sugar - 1 cup;
• Vanilla sugar - 10 grams;
• Gelatin granulated - 10 grams.

Cooking

Baking biscuit cakes - cake basics

To make the biscuit airy, it is important to beat the egg whites and yolks separately. To do this, it is necessary to separate the yolks into one dish, and the proteins into another, without damaging the shells of the yolks. Add half of the 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 proceed to whipping the whites. Proteins start whipping at low speeds of the mixer, gradually increasing the speed. When the proteins increase in volume by about one and a half times, you should carefully introduce the remaining granulated sugar into them, and then beat the mass again. It is important not to overdo it with whipping proteins, they can fall off from the excessive intensity of the process. In order for the biscuit to rise well, it is important to saturate the dough with air bubbles drawn into the proteins during whipping.

Next, you need to carefully introduce the proteins into the yolk mass, while adding flour. To do this, put some of the proteins in a bowl with prepared yolks and mix them with a spatula. At this stage, using a mixer to knead the dough is highly discouraged! Pour in the sifted flour. Knead the dough again with a spatula, then mix in the remaining proteins.

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

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, dissolve the 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 chilled milk with gelatin, mix. Prepare fruit.

For the cake, you can take almost any fruit or berries. 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, after which they should be peeled, films, stalks and cut into smaller fragments.

We place the base of the cake in a detachable form with high sides, which is necessary for the further formation of the product. Put prepared fruits on top and pour milk jelly. We place the form with the cake in the refrigerator until the jelly is completely solidified (this is 2-3 hours). When the dessert hardens, it is necessary to release it from the mold and transfer it to the dish.

Fruit jelly cake 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 milk base and replacing the sugar with another sweetener.

How to make fruit jelly cake?

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

1. To prepare a fruit jelly cake at home, you will need suitable utensils: a detachable baking dish or a deep bowl, it must be covered with cling film, so the cake can be easily removed from the container.
2. As a base cake, crushed biscuits mixed with butter, shortbread cake, which you can bake yourself in advance or biscuit, are used, they are also prepared with their own hands or a purchased biscuit is used.
3. Jelly mass is prepared on the basis of sour cream, whipped cream, yogurt.
4. A simple cake with jelly and fruit does not involve the use of dairy products. Pieces of fruit are poured with a jelly mass, decorating the delicacy in layers. Each layer should set in the refrigerator for at least one hour.
5. Any fruit jelly cake should be refrigerated for 4-8 hours.

Jelly cake with fruits and sour cream

Cake with jelly and fruits, prepared according to the basic recipe, is very easy to assemble. It is important to use fat sour cream, which can be whipped, gelatin is also suitable for instant granular. Fruits use any that are at hand: citrus fruits, pineapple, strawberries or bananas and other soft fruits.

Ingredients:

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

Cooking

1. Dissolve gelatin in water, leave to swell for 30 minutes.
2. Beat sour cream with sugar until fluffy cream.
3. Gelatin put on a minimum fire, stirring until it dissolves, do not boil!
4. While stirring the sour cream, add gelatin in a thin stream.
5. Add chopped fruit, mix.
6. Cover the form with a film, pour the sour cream base.
7. Refrigerate fruit jelly cake for 4 hours.

A biscuit cake with jelly and fruits 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 introduce it into the gelatinous mass. This recipe uses kiwi, it must 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 st. for syrup;
• vanillin;
• lemon curd - 2 tbsp. l.;
• banana - 2 pcs.;
• kiwi - 4 pcs.;
• jelly with kiwi flavor - 40 g.

Cooking

1. Boil water with sugar, put kiwi mugs. Darken for 5 minutes, remove the fruits from the syrup, cool.
2. Pour gelatin with water, warm up after 30 minutes.
3. Dissolve Kiwi jelly in 100 ml of warm water.
4. Cut the biscuit into 2 cakes, put one in a detachable form.
5. Soak the cake with lemon curd.
6. Whisk sour cream with sugar and vanilla.
7. Introduce gelatin in a thin stream, stirring the mass.
8. Pour the sour cream base over the biscuit, cool for 30 minutes.
9. Put the mugs of bananas and kiwi, pour over the jelly.
10. Refrigerate the cake for 4-6 hours.

With fruit, cheesecake lovers will appreciate it. Cream cheese is added to the curd, for smoothness and dense consistency: Philadelphia, mascarpone. Fruits in this embodiment act as 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.

Cooking

1. Grind the cookies into crumbs, add melted butter, distribute in a form, tamp. Put in the refrigerator.
2. Soak gelatin in ½ tbsp. water.
3. Beat cottage cheese with sugar and add mascarpone.
4. Warm gelatin, pour into cottage cheese.
5. Put the curd layer on top of the cake, cool for 1 hour.
6. Pour hot water over cherry jelly.
7. Introduce chopped fruits and berries in jelly, mix.
8. Put the fruit layer on top of the curd, smooth.
9. Refrigerate jelly cake with berries and fruits for 4 hours.

Sand cake with jelly and fruits

Fruit and 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. Part of the sour cream and jelly cream and fruits are used to decorate the cake.

Ingredients:

• savoiardi - 25-30 pieces;
• sand 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.

Cooking

1. Soak gelatin in ½ tbsp. water, after half an hour, warm until dissolved.
2. Jelly pour 200 ml of hot water.
3. Beat sour cream with sugar, stir gelatin in a thin stream.
4. Add 2/3 prepared and chopped apricots, mix.
5. Put the cake in a detachable form, spread the savoiardi around the circumference, pour 2/3 of the sour cream, cool for 40 minutes.
6. In the cooled jelly, pour the syrup and mashed apricot pulp. Mix.
7. Spread the jelly over the cake and chill for 1 hour.
8. Decorate with cream and slices, refrigerate for another 3 hours.

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

Ingredients:

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

Cooking

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

Jelly cake with fruits and biscuits

This recipe for jelly cake with fruits and cookies is sold in no time. From fruits you will need dried apricots (fresh apricots can be used in summer), banana, strawberries and tangerines. For the base, you can use fat sour cream or yogurt, all components are laid out in layers. For decoration you will 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.

Cooking

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

Such a cake can be made without baking, using a purchased cake. To make the dessert look spectacular in a section, a detachable form 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 form. Jelly filling for a fruit cake is prepared from ready-made orange jelly.

Ingredients:

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

Cooking

1. Soak the gelatine in cold water until it swells and boil until the granules open.
2. Pour hot water over jelly, mix, set aside.
3. Whip cream with powder, add gelatin in a thin stream.
4. Biscuit cut into 2 cakes, put one in a mold, soak with jam.
5. Spread 2/3 of the cream, refrigerate for 30 minutes.
6. Lay out the second cake, soak with jam and distribute another 2/3 of the cream, cool for 30 minutes.
7. Peel oranges, wash and dry. Cut, put on top of the cake, pour jelly.
8. Refrigerate for 2 hours, remove from the mold, decorate with cream, put in the cold for another 3 hours.

Cake "Exotica" with jelly and fruits

Unusual with fruit got the name "Exotica" due 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.

Monday, June 29, 2015 08:52 AM + to quote pad

It has already been 10 years since my friend brought him from the Crimea, where she spent her vacation. Since then, such a cake has become a frequent guest on our table, and among friends and acquaintances, who, after tasting a piece, always ask for a recipe. And he is simple to disgrace. I propose to try the delicate, fragrant, fruity, melting in your mouth and easy-to-prepare Crimean jellied cake.
This cake is one of my favorite desserts. It is incredibly tasty and beautiful, contains a minimum of "unhealthy" sweets. And its appearance will not leave anyone indifferent!

Biscuit
Flour - 1 stack.
Sugar - 3/4 stack.
Chicken egg - 3 pcs
Vanillin - 1 g
Filling
Strawberries - 300 g
Banana - 3 pcs
Apricot - 10 pcs
Peach - 6 pcs
Cream
Sour cream - 1 kg
Condensed milk (I take exclusively Rogachev.) - 2 ban.
Gelatin (if you add more juicy fruits) - 70 g
Water - 1 stack.

First I make a biscuit. This time I made it ahead of time. Beat egg whites with a mixer until stiff peaks with half the amount of sugar

I rub the second half of the sugar with the yolks until white by hand until whitening.

Gently mix whites with yolks. a few seconds with a mixer.

I mix in the sifted flour and vanilla. about 20 seconds with a mixer.

The dough should fall off the spatula like a ribbon. Like thick cream.

I have a thick-walled frying pan d 28 cm grease with oil, sprinkle with flour. perhaps your form does not require such effort.

I pour out the dough. I bake at 180 gr. 25 minutes. if the form is smaller, then the biscuit will be higher, and the baking time will be 30 minutes. focus on your oven. I always check any biscuit at 20 minutes.

This is how the biscuit turned out.

Gelatin is poured into boiled water, left to swell. if I cook from peaches or canned pineapples. At this stage, I take the juice from the jar. the cake is more flavorful.

Biscuit dense, white. Biscuit on soda is not very suitable here. because it is too soft, when impregnated it can turn into porridge.

So, I cut our biscuit into cubes 1 by 1.5 cm.

My fruits, I clean from twigs, peel, seeds. I cut apricots in half if they are large. then quarters.

Peaches - I have figs in pieces approximately equal to biscuit ones. there is no need to cut it coarsely - we don’t want to eat everything separately in the cake. but do not turn into porridge!

I always put bananas in my cake. even if the other ingredients change. also cut into pieces.

Strawberries in pieces. this time she let me down - it turned out to be watery and not fragrant, tasteless. I only use it for decoration. I hope you have better luck. in the cake, the combination of apricot-peach-tuber ika-banana is perfect. children love not only to eat such cakes, but also to cook. You can always entrust them with cutting fruits and biscuits.

Mix sour cream with condensed milk with a spatula. I take exclusively Rogachevskaya. but sour cream can be 15% and 30% - in the end result, I did not see the difference.

Gelatin dissolves when heated. you can do it on the stove, like me, you can warm it up in the microwave

I add gelatin to the cream (not vice versa, if you pour the cream into gelatin, there will be lumps)

I tighten the basin with cling film. often this cake is called a cake in a bowl. for being big and shaped like a dome. this time I didn't have a film in a roll - I just used a plastic bag, opened along the seam.

I decorate the top, pour a little cream. And then we do a cream test - put in the refrigerator for 5 minutes. if it does not harden well, the amount of gelatin can be increased. Gelatin is of different quality and I always control this moment.

Mixed without fanaticism, pour our biscuit (we will leave part to form the bottom) and fruit. do not press! so that the cream easily soaks the entire cake. pour a little warm cream (if it starts to harden, warm it up a little in the microwave. The cream should not be thick at this stage, but not hot, the fruit will give juice, and the biscuit will turn into porridge.

We form the bottom with pieces of biscuit slightly pressing them into the cream.

Cover with clingfilm and press lightly with your hands. SLIGHTLY! leave to stand at room temperature for 20 minutes so that the cream does not harden before it soaks all the layers of the cake. refrigerate for 4-6 hours

Invert onto a plate, remove the film and cut. this time I baked a biscuit overnight, and collected the cake in the afternoon for the arrival of my beloved husband from the competition - in 5 hours the cake was completely frozen.

View from above. if you experiment with fruits and take a kiwi tip: So that bitterness does not form when milk comes into contact with kiwi enzymes that break it down, kiwi slices must be blanched so that the enzymes at the cut site are destroyed. For a couple of seconds in boiling water, then immediately in ice water. And that's it! Nothing is bitter, but what a beauty.

Tangerines and oranges give too much juice, moreover, when the cake seems to have frozen. and the films all need to be cleaned. also not very good for such a cake. if you take grapes, you need to cut it and take out the seeds. cut even raisins, otherwise it will be a foreign body in the cake

Apples, pears, pineapple - everything can go into such a cake. only that they were not hard and not too sour. slight sourness will not harm such a cake
/www.povarenok.ru/data/cache/2015jun/24/22/1184821_28692-640x480.jpg""> povarenok.ru