Shortbread cake with fruit and gelatin. No-bake jelly cake with sour cream and gelatin - simple recipes at home. Ingredients for cooking

Prepared by: Arina Volskaya

03/25/2015 Cooking time: 6 hours 0 minutes

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What holiday would be complete without cake?! A homemade cake baked by yourself will make your holiday even tastier and more joyful.

Step-by-step process for making dessert cake

Prepare the necessary ingredients for making a dessert cake.

Ingredients for making dessert cake

It’s better to choose tender cottage cheese, or dietary cottage cheese. But regular one will do, but it’s advisable that there are no grains in it. Add sugar and vanillin to the cottage cheese.

Cottage cheese with sugar and vanilla

If the cottage cheese is dry, add sour cream to it and mix well. Alternatively, beat with a blender or mixer.

Add sour cream to cottage cheese

You will get a homogeneous mass, which should be allowed to stand for about 10 minutes so that the granulated sugar dissolves.

Curd and sour cream mixture, whipped with sugar

Meanwhile, prepare the gelatin: pour it into the milk, leave to swell, and then heat according to the instructions until completely dissolved.

Dissolve gelatin in milk

Cool the gelatin mass to room temperature, mix with the curd and sour cream mass and beat well with a mixer.

Pour the cooled gelatin mixture into the curd and sour cream mixture.

Wash the fruits, peel them if necessary and cut into thin slices.

Fruits cut for dessert cake

Line a suitable container with cling film: the edges of the film should protrude beyond the sides of the container so that the bottom of the prepared cake can be completely covered.

Line a cake pan with cling film

Place the chopped fruits in containers over the film as you like to create a pattern on the surface of the cake.

Sliced fruits in a cake pan

Pour part of the gelatin mixture of cottage cheese and sour cream onto the fruit.

Gelatin curd and sour cream mass is poured onto the fruit

Cut some of the sponge cake into layers - they will be used to form the bottom of the cake.

Chocolate sponge cake cut into slices

Cut the other part of the biscuit into cubes of any size.

Biscuit cut into cubes

Place the biscuit cubes in the mold on the curd and sour cream mixture and pour in the other part of this mixture.

Fill the biscuit cubes in the mold with the gelatin mixture.

If there are extra berries or fruits, you can cut them and also add them inside the cake.

Adding chopped berries inside the dessert

Pour the remaining mixture into the mold on top of all layers. It is advisable that it does not reach the edge of the mold 1 cm.

Pouring the gelatin mixture into a mold with berries

Place biscuit slices on top - this will be the bottom part of the finished cake.

The sponge cake completes the formation of the dessert

Cover the cake formed in this way with film and put it in the refrigerator until the gelatinous curd and sour cream mass has completely set.

Covering the dessert with film

After about 3 hours, the dessert will harden and the container with it can be turned over onto a serving surface.

Upside down cake

With the help of film, the dessert can be easily removed from the mold in which it froze.

Ready-made dessert cake with fruits

Now it’s convenient to cut the dessert cake into portions and serve.

Cutaway dessert cake with fruit
Not all housewives are ready to spend hours in the kitchen preparing a cake. It happens that there is not enough time, but guests are about to arrive. A no-bake cake with gelatin and fruit will help you cope with such an unpleasant situation. It will not be difficult to make a choice of delicacy, because now a wide variety of recipes can be found on the Internet. The ingredients needed for such a dessert are simple, and buying them will not be difficult. And some taste better than traditional cakes. Let's try to look at a few recipes.

A few important aspects

Many ignorant people who have tried to make a sponge cake with jelly on top have failed simply because they did not know some of the nuances of preparation. The most common situation: the jelly dripped off the cake along with the cream, and if there was no cream at all (there were such attempts), then the top layer was simply absorbed into the sponge cake, turning it into something unintelligible.

Also, many jelly with fruits did not harden at all, although the preparation proportions were correct. What are the mistakes?

The most important thing: at the time of pouring, the jelly must be absolutely cooled to such a state that the first signs of thickening, that is, gelling, appear.
It is also important to use a thick cream, preferably oil or cream based. Custard, as well as whipped cream, do not combine with jelly at all, as they have a too watery structure, which, in combination with the jelly mass that has not yet hardened, becomes more liquid and flows off the cake.
And one more thing: if fruits are planned in the jelly on top of the cake, then it should not be pineapples and kiwis - they are incompatible with gelatin, since their enzymes neutralize their properties. Therefore, if you want to make jelly with fruit inside, you need to opt for other options, or use canned ones. Fruits that have undergone heat treatment are deprived of enzymes.

With gelatin and fruit

When 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, add 100 g of water (it needs to be cold) and let stand for at least 30 minutes.
After the time has passed, put the pan on 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 fits the shape, or a salad bowl. Cover it with cling film and lay out pieces of any fruit.
Place the sponge cake broken into pieces on top of the fruit, and then repeat the layers.
At the end, fill everything with sour cream.

A cake made from sour cream and gelatin without baking should be placed in the refrigerator, preferably for two to three hours, so that the jelly hardens. Before serving the dessert, turn it over onto a flat plate and remove the cling film. Everyone will like this cake with gelatin, sour cream and fruit.

To make a no-bake gelatin fruit cake you will need:

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

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

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

By the way, you need to do everything quickly: the mixture may begin to harden. Cover the cake with cling film and put it in the refrigerator for 2-3 hours, maybe longer, then it will be even better.

Preparing sour cream and lemon dessert

Place the crumbled graham crackers, melted butter and sugar in a medium bowl and mix with a fork until well combined.
Apply the mixture to the bottom and sides of the round pan.
Chill in the freezer while preparing the filling.
In a large saucepan, whisk together the lemon juice, lemon zest, cornstarch, sugar, egg yolks and milk over low heat until the mixture is thick like pudding.
Remove from heat and whisk in butter until completely smooth.
Let the mixture cool and carefully stir in the sour cream.
Spread mixture over crust and chill in refrigerator for at least three hours before serving.
Sprinkle the finished dessert with lemon zest and spread the whipped cream over it.

From fruits with gelatin without baking

A tender and delicious no-bake gelatin cake is suitable for any occasion. You can make this cake just for dessert. After all, for cooking you need simple and always available products:

Cottage cheese 9% gram 300.
Sour cream 350 grams.
Gelatin 25 grams.
Sugar gram 250.
Water 200 ml.
Vanillin 1 sachet.
Two kiwi things.
One orange.
One tangerine.

We rub the cottage cheese through a sieve to improve the structure of the cake. Add vanillin and sour cream, mix with a spoon. Then add sugar and mix again. Let the resulting mixture sit for about ten minutes to dissolve the sugar. When the sugar has dissolved, beat everything with a blender.

Pour the gelatin into a bowl, add chilled boiled water and leave to swell for about twenty minutes. Then dissolve the gelatin by heating over heat and stirring constantly. Pour the cooled gelatin into the cottage cheese mixture and beat with a blender.

Cover the selected form with cling film and add chopped fruit. We cut the fruits at our discretion to get a pattern on the walls. Pour the curd mixture over the fruit, and the remaining fruit on top, put the mold in the refrigerator to harden for three hours.

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

To prepare this dessert, you need to take the following products:

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

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

We take a springform pan and put the resulting mass into it, compact it and level the top. Place in the refrigerator for 30 minutes.

Pour milk into a saucepan and put on low heat, add cocoa, gelatin and sugar. Stir constantly until the gelatin is completely dissolved. Remove and, stirring, add yogurt or sour cream.

Cut peeled bananas as desired. Remove the base from the refrigerator. Place bananas on it and pour the prepared mixture over it. Place in the refrigerator for three hours, or longer.

Option with raspberries

You can prepare this jellied cake all year round. It is very simple to do, and for it you will need:

250 grams of shortbread cookies;
60 grams of butter, melted;
395 grams of condensed milk;
2 teaspoons vanilla extract;
600 ml fat sour cream
1 cup frozen or fresh raspberries, plus extra for serving;
85 grams (packet) of red fruit jelly;
white chocolate chips.

How to cook it?

This jellied cake with sour cream is made as follows:

Using a food processor, pulse the shortbread cookies to fine crumbs.
Add oil.
Mix until these ingredients are completely combined.
Place the mixture onto the base and sides of a springform pan (20cm diameter), leaving a 2cm gap at the top. Refrigerate for 30 minutes.
Using an electric mixer, beat condensed milk, vanilla and half the sour cream until soft peaks form.
Add raspberries. Spoon into prepared pan.
Level the top using a spatula.
Cover with plastic wrap and refrigerate overnight.
Using an electric mixer, beat the second half of the sour cream and jelly crystals until soft peaks form.
Spread the mixture onto the cake.
Using a spatula, level the surface. Freeze for an hour or until the jelly layer is firm.

Remove the finished filled cake from the mold and place on a serving plate. Top with additional raspberries and chocolate chips.

Strawberry cracker

To make the cake you will need the following ingredients:

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

Sort the strawberries, rinse and dry. Having set aside the most suitable berries for decorating the cake, cut the remaining berries into slices, preferably thin. Beat the sugar and cream, adding vanilla to make the mixture thick. Crackers can be divided into several even parts depending on what shape is chosen for the cake.

Place crackers as the first layer on the chosen dish under the cake, 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 reserved strawberries. Break the chocolate and melt it. You can put it in the microwave or melt it in a water bath. Pour liquid chocolate over the cake.

With such a wide variety of no-bake cake recipes, you can constantly surprise your friends and family. Considering that there is nothing complicated in preparation, any housewife can handle it.

Bon appetit!

Attention, TODAY only!

Sponge cake with fruit covered in gelatin is one of the most beautiful cakes that you can make at home yourself. In stores, looking at fruit cakes and cakes, I had no idea that something like this could be created on your own. I thought that confectioners had special devices, containers and other devices for this kind of creation. But it turned out that this is not at all difficult, and does not require as many skills as one might imagine. Even a special mold with removable walls, as I later found out, is not necessary. It can be replaced with a saucepan, but more on that later.

And so, according to our original recipe, a cake with fruit and gelatin will consist of 2 types of cake layers and 3 types of cream. Let's look at the ingredients in general, and as the description progresses I will clarify what exactly, how much and why.

Jelly 3D flowers made from milk and jelly

It turns out that you can cook not only delicious gelatin cakes. You can make stunning voluminous flowers from gelatin and milk. In addition to the main ingredients, you will need food coloring, a syringe, a little patience and diligence. Watch the video to see how easy it is to do this at home.

Jelly cake is not just a sweetness, but one continuous advantage with an ideal taste. Be sure to prepare it for your friends and family. Share recipes on social networks with friends. And I say goodbye, see you again!

Hi all! Sometimes you want a dessert like this that is light, tasty, and at the same time with the least amount of hassle. You say - look what you want! And, by the way, making such a dessert is as easy as shelling pears! This is a jelly cake with fruits and berries.

Today I will start preparing it. And I invite you to take part in this event. Sour cream and jelly cake is made without baking. The finished product is cooled in the refrigerator. Great for when you want something cool in hot weather. And at any time of the year, this dessert will decorate any table.

Delicious recipe! Fish in tomato canning

The calorie content of this delicacy is low. Only 150-170 kilocalories per 100 grams. Depends on the fat content of the sour cream you will use. Well, it depends on how much sugar you want to add during production.

Content:

You can use any fruits and berries for this delicacy. The more colorful they are, the more elegant the finished product will be. Just keep the proportions so that there is not enough gelatin. Otherwise the cake will not harden.

Photo – cake recipe

And so, let's start, of course, with the cakes.

Korzh No. 1 This will be a classic sponge cake.

Beat 4 eggs into a thick foam, add a glass of sugar little by little and beat them well with a mixer. Add 1 teaspoon of soda, dissolved in 1 tbsp. a spoonful of vinegar and then flour, approximately 1 cup. Let's mix everything.

I note that you should use the same pan for baking cakes. I took a mold with removable walls. Pour the biscuit dough into it and place it in an oven preheated at 180 degrees for 30 minutes.

Then leave for another 20 minutes with the oven turned off. Take it out and let it cool. While we are working on the next cake layer. Korzh No. 2

We will make this cake with milk. Beat 1 egg with 1 cup (less is possible, do it to your taste) of sugar, add 2 tbsp. tablespoons of vegetable oil, 0.5 cups of milk, soda – 0.5 teaspoons (you don’t have to extinguish it), and at the end flour – 1.5 cups. The amount of flour needs to be adjusted; the dough should be pourable, but slightly thicker than biscuit. Pour our milk dough into the previous form and send it to the oven - 200 degrees for 25 minutes. We also take it out and let it cool. We cut the biscuit cake into 2 parts, and cut the milk cake a little at the top and bottom so that it is even.

Cream No. 1

Mix sour cream with sugar. Choose the quantity and ratio of ingredients yourself, according to your taste. I did this: 0.5 cups of sour cream + 0.5 cups of sugar. You will get a lot of cream.

At this stage we will start assembling the cake. To do this, take the same mold with removable lids. If you don’t have one, then feel free to take a pan, cover it with cling film and add everything.

And so, put the sponge cake layer as the first layer. You can soak it in syrup (water, sugar, wine 1:1:0.5). Lubricate with cream No. 1. We place the second sponge cake on top, we grease it again with sour cream. There is a lot of cream, so about half or a little less should remain. We put the third - milk - cake on top. Now it’s time for cream No. 2. Cream No. 2

Add the butter, softened at room temperature, to the remaining sour cream and beat well with a whisk. You can also add more sugar.

Grease the third cake with buttercream so that those gaps (which in any case will be between the walls of the mold and the cakes) are filled. This is done in order to avoid leakage of the gelatin mass in the future.

Place in the refrigerator, and in the meantime, dissolve the gelatin.

You must first dilute it with cold water, about 0.25 cups, and then add warm water, according to the instructions. But so that the gelatin swells in cold water for about 20 minutes. During this time, cut the fruits and place them on the cake, which has slightly frozen in the refrigerator.

Now that the gelatin is ready and has cooled a little, you can layer it on top of the fruit. But don't forget to add a couple of teaspoons of sugar to it because it doesn't taste very good on its own. So, add a little bit and put it in the refrigerator, then a little more, and again in the refrigerator. And so on until all the gelatin is used. By the way, you may need more than 9 grams, depending on how high the pile of fruit you will add when decorating your cake.

Place in the refrigerator until completely hardened, and in the meantime make cream No. 3. Cream No. 3

Take 1 egg white and beat it with 1 cup of powdered sugar. Then we put it in a water bath and continue to beat until the mixer starts to slow down the screws a little, this is about 3-4 minutes.

Remove the cake from the mold.

Decorate with protein cream using a pastry syringe.

Ready! If you strictly follow the photo recipe for a cake with fruit and gelatin, you get a beautiful and tasty dessert that pleases both the eye and the stomach equally.

I suggest making a no-bake cake with gelatin and fruit. I used cottage cheese and sour cream as the basis of the cake. You can use any fruit that is in season. I took kiwi, tangerine and orange. This cake can be served for dessert, and there is no need to prepare any drinks to go with it. The cake is easy to prepare, I think any housewife can handle it.

To prepare a fruit cake, prepare the necessary products from the list.

The cottage cheese must be rubbed through a sieve so that the structure of the cake is softer and there are no grains in it.

Add sour cream and vanillin to the cottage cheese, mix lightly with a spoon.

Then add sugar and mix again. Leave for 10 minutes so that the sugar dissolves a little.

Pour gelatin into a bowl and add cold boiled water, leave to swell for 15-20 minutes.

Beat the curd and sour cream mixture with a blender until smooth.

Cut the fruit however you like to create a design for the cake. Cover a suitable container with cling film and place the fruit on it.

Heat the gelatin until completely dissolved, then cool to room temperature and pour into the curd and sour cream mass. Blend again with a blender.

Pour the resulting mixture over the fruits and place the rest on top. Place the mold in the refrigerator until completely frozen. It will take 2-3 hours for the no-bake cake with gelatin and fruit to completely harden.

Cover the cake pan with a plate and turn it over, then remove the film.

Ingredients:

300 grams of sour cream;
200 grams of natural yogurt without additives;
200 grams of sugar, you can replace it with powdered sugar;
100 grams of butter;
200 grams of oatmeal cookies;
A packet of gelatin;
Citric acid to taste;
Vanillin (1 package);
200 or 300 grams of various fruits.

This is one of the most popular cakes that will appeal to all those with a sweet tooth. A cake with gelatin and fruit can be prepared using shortbread or any other type of dough, with waffles and cookies.

It can be made without baking, using various ingredients. You can change them, add new ones, or change the number of components of the cake. Well, let's try to make a delicious no-bake cake with gelatin and aromatic fruits?

Blueberry dessert

As a rule, a jellied cake with fruits or berries is prepared. Below is a version of the recipe using blueberries, but you can replace them with anything you like: slices of pears, peaches or even apples.

For the basic version you will need the following:

shortcrust pastry cake (homemade or semi-finished);
250 grams of cream cheese, softened;
1 cup powdered sugar;
3/4 cup sour cream;
1 packet of vanillin;
1 packet of thickener for cream and sour cream;
a little salt.

For topping:

3/4 cup sugar;
1/4 cup cornstarch;
10 tablespoons of water;
fresh lemon juice from two fruits;
3 cups fresh or frozen blueberries (or any other sweet fruit or berry);
a little salt;
1/2 packet of vanillin;
1 tablespoon butter.

The recipe for jellied cake with fruit is as follows:

In a large bowl or stand mixer, beat the cream cheese until fluffy.
Add powdered sugar and vanilla and mix well.
Add sour cream, thickener and a pinch of salt.
Whisk until all ingredients are well combined and set aside the mixture.
In a medium bowl, combine cornstarch and sugar.
Add water and lemon juice and stir until smooth.
Pour the mixture into a saucepan, place on the stove and turn on moderate heat.
Add blueberries or other topping of your choice. If you are using frozen berries, simply microwave them for a couple of minutes first to ensure they are not icy.
Bring the mixture to a boil, stirring constantly. It should start to thicken in a couple of minutes. You should achieve the consistency of thick jam.
Remove the pan from the heat and stir the contents with salt, vanilla and oil. Set aside to allow mixture to cool.
Pour the cream filling into the pre-baked shortbread crust. When the berry filling has cooled to room temperature, spread it on top.
Wrap the cake in plastic wrap and chill for at least 2 hours.

Cooking process

Remember, fruits and berries must be taken without seeds. To prepare a cake without baking, you will need a special cake pan.

Grind the cookies with a small amount of sugar and butter until smooth.
Roll out the tracing paper and place a cake of mass on it. If there is not enough oil, you can add some more. The cake should correspond to the size of the mold for preparing the creamy mass.
In a separate container, beat the sour cream with sugar until completely dissolved. Add yogurt and prepare a homogeneous mass.
Dilute the gelatin with cold water, then heat until it is completely dissolved and mix into the cream until completely dissolved.
Wash the fruits, remove seeds and place cream on top.
Place the cake in the refrigerator for 2-3 hours until it hardens. Then serve without form.

This cake is more interesting than baking even the most delicious cake with gelatin and fruit. Firstly, it takes very little time. Secondly, you don’t need to worry that the dough will burn, it will turn out tasteless, and it takes a lot of time. If the refrigerator is in high speed freezing mode, then an hour is enough to prepare the cake. Sometimes it takes even less time. And so that the cake with gelatin and fruit turns out new and unusual every time, you can diversify the original recipe for its preparation.

Jelly cake with sour cream - useful tips and tricks

To form a jelly mass of soft gelatin consistency, 20 g per 1 m3 of liquid is required. For a denser, “rubbery” jelly – 40-50 g. The gelling properties of agar are 4 times higher than those of gelatin.
To make the sour cream cream have a more delicate consistency, combine sour cream with cream. In this case, it is better to add cream into the sour cream jelly mass, which begins to harden, otherwise it will sour before the jelly is formed and will only increase the volume of sour cream in the cream without improving its quality.
The sponge cake for the sour cream jelly cake can be baked in advance and stored in the refrigerator or frozen. Before storage, the biscuit must cool completely, after which it must be sealed. This method is convenient because you can prepare the cake at any time, spending a little time preparing the cream.

Useful links:

Choice of sour cream, ice cream or yogurt

If you use homemade full-fat sour cream or cream, then the cake with gelatin and fruit is unlikely to turn out airy and fluffy (see photo). In addition, its calorie content increases and guests are unlikely to eat much of it. Therefore, when using this recipe, it is better to use store-bought sour cream or homemade medium-fat cream.

The recipe according to which you can prepare the cake assumes that gelatin will hold even liquid cream together, and fruit will give it additional elasticity. Even when preparing a cottage cheese cake with fruits and gelatin, you can use store-bought sour cream or yogurt. By the way, it is yogurt that gives the cake a pleasant, slightly sour tint, which goes well with sweet berries and fruits.

By the way, it is better to prepare a cake made from sour cream and gelatin with fruits using the same amount of store-bought sour cream, cream and yogurt. Then it won't turn out too greasy. For those who are on a diet, it is better not to make a sour cream cake with gelatin and fruit, but to completely replace the sour cream with yogurt. For variety, you can use yogurt with fillings that contrast with the fruit. For example, sweet raspberry yogurt with sour oranges, blueberry yogurt with bananas.

The cake with low-fat cottage cheese and gelatin turns out very tasty. Only cottage cheese must be mixed with cream or sour cream. Then it will turn out very tasty and tender, satisfying. For its preparation, you can take cheese cookies and mix them with oatmeal.

Step-by-step recipe for jelly cake made from cottage cheese with strawberries (video)

Another divinely delicious option for making a quick and healthy cake is shown to us in his video by the author of the “Tasty Simple and Affordable” channel. The usefulness of the dish is that in addition to berries, it also contains cottage cheese. And, of course, a tasty treat is also beneficial, as it brings a good mood.

We need: cottage cheese - 400g. sour cream - 500ml. milk - 200ml. sugar - 100g (to taste) vanilla strawberry - 500g. cracker - 600g. gelatin - 4 tbsp. (30g.) water - 150ml. (for gelatin)

This is such a gorgeous cake that is perfect for a holiday table, as well as just for a tea party at home. With this, I say goodbye to you and recommend preparing such cakes more often for your children and your loved ones.

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