Confectionery jelly. Sponge cake with fruits, jelly and yogurt

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:
• eggs - 3 pcs.
• sugar - 1 glass
• flour - 1 cup
• 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 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.

Today, the most optimal, low-calorie cake is considered to be a jelly cake with sponge cake and fruit.

This dish has many variations that will satisfy the most picky gourmets and sweet tooth lovers. Everyone likes it with fruit because of its unique taste. It simultaneously combines tenderness, sweetness from the cream and a sour note from the fruit. This dessert will delight not only the family, but also the guests. And it will bring great benefits to children, because it contains fresh fruit.

The history of cakes

Today, many culinary specialists argue where the history of this culinary masterpiece began. Some believe that the first cake was made in Italy. Linguists say that translated from Italian the word “cake” means something intricate. Therefore, the word began to be associated with ornaments, flowers, in general, with

Others believe that the origin came from the East. Everyone knows oriental sweets, which were made from milk, honey and looked like a cake.

France occupies the most significant place in the preparation of this dessert. It occupies an honorable place among confectionery products around the world. French confectioners have been perfecting their original presentation and decoration of cakes for many centuries. This country is the birthplace of many sweets, without which not a single holiday is complete. These are biscuits, jelly, caramel and much more.

Each country differs in its preparation and traditions of decorating desserts. Exquisite cakes are prepared for celebrations, uniquely decorated with various symbols. Some cakes deserve to be in the Guinness Book of Records.

They were included in the sections for the longest cake, the tallest and the largest cake in the world. Previously, the word “cake” was not known in Russia. At that time, loaves were baked, which represented baked goods for the celebration.

For example, the baked one was decorated with various braids and curls. Sometimes figures of the bride and groom were placed in the center.

A modern confectioner has a unique jelly recipe or an original decoration. Not so long ago, ordinary cakes were used at celebrations. But in return came custom-made cakes, with all sorts of bells and whistles according to the client’s wishes. Cakes consisting of several tiers are popular. This type came from European countries. Then he conquered America, and then Russia.

To please your family with something sweet, here is a recipe for jelly cake with fruit. There are many cake decorations available today. They are decorated with ornaments, figures, and chocolate-covered fruits. For such an activity, the main thing is imagination.

Jelly cake with fruits

To prepare this cake you will need the following components:

For the test:

1. Refined sunflower oil - 5 ml.
2. Flour - 250 grams.
3. Sugar - 200 grams.
4. Eggs - 4 pieces.

For cream:

1. Sugar - 100 grams.
2. Sour cream 30% - 300 grams.

For filling:

1. Water - 800 ml.
2. Bananas - 2 pieces.
3. Kiwi - 1 piece.
4. Jelly with kiwi flavor - 200 grams.

Cake making method

First you need to pour cold boiled water over the jelly and leave for 40 minutes.

After the jelly swells, it is necessary to bring it to a boil, stirring, and then strain.

Cool the jelly and place in the freezer to harden for 50 minutes. The result should be a mass with the consistency of jelly.

Grease a springform pan with a diameter of 22 cm with sunflower oil and place the dough into it. Bake for 20 - 25 minutes at a temperature of 180 o C. Until a golden brown crust forms.

To prepare the cream, mix sugar with sour cream until smooth and put in the refrigerator.

After the cake is baked, you need to remove the springform pan and let the cake cool at room temperature. After cooling completely, divide the cake into 2 parts. One part should remain in the springform pan.

Pour 2/3 of the cream onto it, grease the second cake with the remaining cream and leave for 20 minutes to soak.

Cut bananas and kiwi into circles. Place them on the bottom crust. Cover the top with the second cake layer. Decorate with the remaining fruit.

Pour half-hardened jelly on top and put the cake in the refrigerator to completely harden, about 2 hours.

After the jelly has completely hardened, carefully separate the edges of the cake from the mold with a knife.

History of jelly

Many people don’t even realize that jelly is not a new dish. Manuscripts 5 centuries ago mentioned such a product. Previously, bones were used instead of gelatin.

Times have passed, jelly has been improved. In 1845, a powder for making jelly was invented. But it did not have a strong enough effect and turned the liquid into the consistency of jelly. But 40 years have passed. We made a powder with a consistency more suitable to modern jelly. It was in 1885 that a jelly cake with sponge cake was prepared for the first time. Nowadays it is especially popular. We present to your attention a recipe for jelly cake with sponge cake. It became so tender and light that it immediately appealed to sophisticated gourmets.

Jelly cake with sponge cake and fruit

To prepare the cake, you need to use the following ingredients:

To prepare biscuit dough you need:

1. Eggs - 4 pieces.
2. Flour - 100 grams.
3. Sugar - 150 grams.

For the base we use:

1. Sour cream - 500 grams.
2. Fruits - optional or in season.
3. Instant gelatin - 15 grams.
4. Jelly - multi-colored can be taken as desired.

Cooking method

Jelly cake with sponge cake and fruit is prepared quite quickly and does not require much effort.

First, bake a sponge cake; you can add cocoa to the dough to make a chocolate cake. Let it cool. Then we tear it into pieces.

Fill the gelatin with water and wait until it swells. After this, put it on the fire to dissolve, making sure that the gelatin does not boil. Let cool to room temperature.

Mix sour cream with sugar until smooth, then pour in cooled gelatin.

Cover the cake pan with cling film and lay out the sponge cake and fruit in layers, filling with cream. If desired, decorate the top with fruit or fill it with jelly. The main thing is to use half as much water as indicated on the package.

Place the cake in the refrigerator until completely frozen .
Then turn the jelly cake with fruit over. The photo shows an example of design.

History of the biscuit

The history of biscuit begins in distant centuries. Now it is impossible to establish who first invented the recipe for such a test.

In the 15th century there was the first mention of biscuit by English sailors. Before a long voyage, the coquis stocked up on a little dried biscuit. We chose the biscuit because it does not contain oil. This feature allows it to not become moldy from dampness for a long time. The biscuit was also chosen because of its nutritional value and the fact that it took up relatively little space.

Even social gourmets did not ignore the biscuit. There are suggestions that one gourmet tried this dough on a ship. But it was not only a healthy product, but also quite tasty. Soon this type of product was created at the court of Queen Victoria. The pastry was quite fresh and had a layer of jam. From this period, the biscuit began its journey around the world.

Many people love jelly cakes, but not many know how to bake a fairly delicate sponge cake. For an inexperienced pastry chef, a jelly cake with cookies will be a real salvation. The recipe for one type of dessert is given below. In addition, the advantage of this dessert is that it does not have to be baked at all.

Jelly cake with cookies

To prepare the cake you will need the following ingredients:

1. Jelly - pack.
2. Cookies - 200 grams.
3. Sour cream - 300 ml.
4. Kiwi - 3 pieces (can be replaced with other fruits if desired).
5. Coconut flakes - 50 grams.
6. Gelatin - 2 tbsp. l.
7. Sugar - to taste.
8. Water - 50 ml.

Cooking method

Pour gelatin with water and let it swell. Then it must be heated until completely dissolved. We dilute the jelly using half as much water as indicated on the package. Let it cool a little. Cut the fruits into small cubes. Grind the cookies. Next, in a deep bowl, mix the jelly, gelatin and the taken fruit. Mix everything thoroughly, add crushed cookies. Add sugar to taste. Mix everything carefully again. Add sour cream and mix again. Pour into the mold and place in the refrigerator until completely set.

Then carefully remove from the mold and remove from the edges using a sharp knife. You can also remove the cake from the mold using boiling water. To do this, place the mold in hot water for a few seconds, then sharply turn it over onto a plate.

By taking one recipe, but constantly changing the fruit, you can get a different jelly cake with sponge cake and fruit, which will delight your sweet tooth. While enjoying the delicate cake, the gourmet will receive a vitamin bomb. If your child does not want to eat fruit, make this dessert - he will happily eat all the fruit.

Multilayer cakes with a gelatin layer on top always attract more attention than their relatives with cream or other types of decoration. Many people think that such desserts are very difficult to prepare and have a rather labor-intensive preparation process. It's actually very easy to make jelly on top of the cake. This article will tell you how to do this at home using available products.

Types of cakes

There are several options for cakes with jelly on top:

1. The base is made of dough, then a layer of cream or soufflé, and then the cake itself. The disadvantage of such a cake is that it is quite high in calories and takes a long time to prepare (taking into account all the layers). A significant plus is its stunning appearance and taste.
2. A no-bake cake based on a layer of crushed cookies mixed with butter or condensed milk or dried fruit. This dessert can also have a layer of cottage cheese, yogurt or cream, which is topped with a layer of jelly.
3. Fruit cake or, as restaurant workers call it, “seasonal cake.” The base of such a dessert is often made of shortcrust pastry, and is quite thin, and the entire space inside is occupied by whole fruits and berries or their pieces, which are filled with a gelling mass on top. Sometimes this is a thick layer (at least 4 cm), and sometimes the fruit is simply coated with thick jelly with a brush so that they have an attractive appearance and are easier to transport.

Biscuit based

The basic recipe for a cake with jelly on top looks like this:

• To begin with, a sponge base of six eggs is baked. To do this, beat the eggs with 1 cup of sugar until they increase in volume by at least 3 times.
• The mass should become almost white, fluffy and thick.
• At this point, the oven should already be preheated to 200 °C, and the baking pan should be lined with parchment, lightly greased.
• Next, mix 1 cup of flour into the egg mixture with a spoon, moving the spoon in one direction from bottom to top (this is very important if you don’t want the sponge cake to turn into a lifeless cake).

• Pour the batter into the prepared pan and place it in the oven.
• Bake for at least 40 minutes, without opening the oven door for the first half hour so that the dough does not settle.
• When the biscuit is ready, let it cool in the mold, then remove it and cut the base into 2 layers lengthwise using a sharp knife.
• Next, saturate the layers with cream, stack one on top of the other, and cover the top with a small layer of cream (no more than 1 cm) to level the surface, bringing it to perfection. In the future, the jelly on it will look perfect.
• Chill the cake in the refrigerator until the cream becomes firm.

A few important aspects

Many ignorant people who have tried with jelly on top have failed only 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?

1. 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.
2. 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.
3. 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.

Preparing the cream

It is for this reason that those who have never prepared such desserts should start with a simpler option, for example, cherry jelly cake. On top you can decorate it with whole berries, if desired, covering them with a thin layer of sweet mass.

So, for a sponge cake of six eggs, you can prepare a cream from whipped sour cream with sugar, in a ratio of 3:1, adding a little vanillin to them for a better aroma. The mixture is whipped until a fluffy, stable foam is achieved, but it is important not to overdo it, otherwise the sour cream may turn into oil. When the cream begins to thicken, you need to watch carefully and reduce the speed of the mixer.

Next, the resulting cream is coated with the layers of the biscuit, as well as the top part, which should be smoothed out with a knife. Place the cake in the cold for at least an hour so that the cream becomes harder, then the jelly on it will be more stable and harden faster.

Pour jelly

To prepare you need to take:

• 2 tbsp. cherry juice;
• 4 -6 tbsp. l. sugar (depending on taste preferences);
• 25 g of gelatin and 150 g of cold water to dilute it.

Let the gelatin swell, and then dilute it in cherry juice, add sugar and heat until completely dissolved. Do not allow the liquid to boil under any circumstances, otherwise the gelatin will lose its properties. After which it should be cooled until it becomes thick, and when signs of thickening appear, the jelly should be poured on top of the sponge cake.

How to pour jelly onto a cake?

Probably, every novice pastry chef has made such a mistake: the jelly, when trying to pour it into a springform pan (for further convenient removal of the cake), poured out through the joint of the walls or there was no suitable shape at all. How to avoid this?

1. If there is no suitable sized mold for pouring the jelly, then you can use an ordinary wide bowl, which is slightly larger in diameter than the biscuit base. Line it with cling film, pour in the jelly, let it harden completely, then take it out, place the biscuit base on top, and trim off the excess edges with a knife slightly heated over the fire.
2. If a suitable springform mold is available, but it is not high enough to fill the jelly, then its height can always be increased using foil or oiled baking paper, which must be folded several times to give greater density (after all, they must withstand the pressure of the gelatin mass).
3. How to make a cake with jelly on top if the socket in the mold is leaking liquid? The solution is still the same: a thick ring of oiled paper that will cover the biscuit layer and rise above the edge of the mold. It is the dense structure of the paper form that is important, so you should be meticulous in the process of preparing this ring. And do not forget that the jelly is poured already at the first stage of hardening.

No bake cake

For those who don’t like to tinker in the kitchen for a long time, and even bake something, the recipe for a cake (with photo) with jelly on top, but without baking and with a minimal dough base will appeal to your taste. What’s especially nice is that such desserts are lower in calories than their biscuit counterparts, and they are also easier to digest.

For preparation you will need the following ingredients:

• 300 g plain cookies;
• 150 g butter and the same amount of cottage cheese;
• 700 g sour cream or heavy cream;
• 180 g granulated sugar;
• two bags of jelly;
• 55 g gelatin;
• vanilla;

Fruits are added based on the color of the jelly: lime - if the jelly is green or yellow, orange - if orange, strawberry - if red.

Preparation

1. Grind the cookies into crumbs and mix with butter. If the mass is not flexible enough, you can add a couple of tablespoons of condensed milk or cream.
2. Place the resulting mass in an even layer at the bottom of the springform pan, pressing firmly with your hands, and then place it in the refrigerator.
3. Dilute gelatin in a glass of cold water, and when it swells, heat in a steam bath until dissolved.
4. Grind cottage cheese with sugar and vanilla using a blender until creamy. It is important that there are absolutely no small curd grains (this is why some chefs recommend rubbing the cottage cheese through a sieve).
5. Add sour cream and beat a little more and, stirring continuously, pour in the gelatin. Grind quickly and pour onto the cookie base.
6. The mass will harden quickly, so you need to act quickly to ensure the top layer is even.

Since the plan was to have a cake with jelly on top, it means you need to prepare the top layer:

• In a small saucepan, dilute the contents of the jelly packets in 600 grams of water and heat a little until everything dissolves well.
• Place the mass in a cool place and, stirring occasionally, check its condition: when the mass begins to thicken slightly, it’s time to pour the top.

Fruits in jelly on a cake

The most crucial moment remains: how to pour jelly on top of the cake so that the fruit is beautifully laid out inside?

One of the main rules: do not make too thick a layer of the jelly itself, then when pouring the fruits will not float up in a random order, which sometimes happens when there is a large volume of the top layer.

So, the cooled jelly for the top layer has already begun to show signs of gelling, which means it’s time to cut the fruit:

• If the cake has an orange or lime layer, cut them into 5 mm thick circles along with the skin. It's important to use a really sharp knife to get nice, even cuts.
• We lay them out in a picturesque pattern on the curd layer of the cake, which has already frozen well (it’s better to make sure and test for elasticity with your finger).
• Then carefully pour the jelly on top in small portions so that the fruit pattern is not disturbed. At the same time, it is worth making sure that the level of the orange layer is not much higher than the fruit itself.
• We immediately return it to the refrigerator until the top layer has completely hardened, and when serving, decorate with a few mint leaves or large chocolate chips.

If strawberries are used for the cake

When half the portion of the prepared jelly is poured onto the cake, lay out the whole berries, with the sharp part facing up, placing them tightly together. It is worth noting that the berries should be selected in advance so that they are undamaged and of the same size.

When all the berries are laid out in a row, put the cake in the cold for 10-15 minutes so that this layer becomes more elastic and secures them. It is important not to let it harden completely, otherwise the uniformity of the top layer will be lost. This does not affect the taste in any way, but aesthetics are also important.

Jelly cake with fruits - a real work of art, for which you can make jelly cream with sour cream and cottage cheese or simply transparent. Thanks to the fruit filling, you can create a confectionery masterpiece of indescribable beauty and unique taste. This cake is all-season: it is perfect for the summer, when in the heat you don’t really want to load your stomach with desserts with an abundance of rich butter cream, and in the winter it will delight the body with a powerful vitamin cocktail, which is so lacking at this time. Almost anything can serve as a mold for such a dessert - from a shaped baking dish to an ordinary round bowl or pan.

Important! I give advice in advance depending on what you will use to make the cake. A pan or bowl can be covered with ordinary cling film, thanks to which the finished cake can easily be removed from the mold without falling apart, or it is enough to immerse such a dish in hot water for 5 seconds, which will also slightly melt the jelly that is in contact with the mold and allow the cake to easily sneak away. If you are using a springform baking pan, then it is advisable to use a hair dryer, with which you heat the pan along the entire diameter and then gently release the clamp. Carefully remove the mold, using a knife to help the jelly filling separate from it if necessary.

How to choose the right ingredients

For fruit filling, choose fruits and berries at your discretion or according to the season. If you want to make a cake with white jelly, use sour cream, cream or cottage cheese for this case. You can use jelly with any flavor you wish.

Simple Jelly Fruit Cake Recipe

Kitchen appliances: mold for the future cake, kitchen cutting board, knife, saucepan or saucepan, spoon, wide bowl, large dish.

Ingredients

Step-by-step preparation

Video recipe

You can watch the preparation of this dessert in the short video below. In the same way you can prepare sponge jelly cake with fruit : to do this, you just need to prepare the biscuit dough (you will see how to make it in the recipe below) and bake the biscuit, meanwhile making the fruit top of the cake, and when the biscuit is baked, let it cool, then pour the fruit jelly, cover everything with the cake layer, so that it falls into the mold, and fill everything again with the remaining jelly.

Recipe for sour cream and jelly cake with fruit and sponge cake

Cooking time: 6-7 hours.
Number of servings: 8-12.
Kitchen appliances: oven, mixer; baking dish, form for the future cake (bowl, pan, etc.), 2 deep dishes, cling film, cutting board, knife, saucepan or saucepan, 3 spoons, large dish.

Ingredients

Step-by-step preparation

Video recipe

In the same way you can do curd jelly cake with fruits , after grinding the cottage cheese through a sieve or grinding it in a blender. In the recipe above and in the video below, the sponge cake is cut into cubes and filled with jelly, but you can also use a whole sponge cake or half of it, which fits loosely in the mold with fruit.

Some confectioners advise using starch in the biscuit dough (1 tablespoon for today's recipe). According to them, it will make the cake more fluffier.

How to decorate such a cake

In fact, such cakes already have their own decoration in the form of fruit and berry filling. Additionally, they can be decorated with mint or lemon balm leaves.

How to serve this cake

It is better to serve this kind of cakes to the table whole, so that your dessert appears in all its glory, and then cut into portioned pieces with a sharp knife and distribute on plates.

Possible other preparation and filling options

Frozen fruits and even jam are also actively used as filling for jelly cakes in winter. Instead of a sponge cake, crushed cookies filled with melted butter can serve as a base for fruit jelly instead of a sponge cake. The resulting mass should be leveled to the shape of the future cake and cooled in the refrigerator before placing the jelly on it.

Conclusion

Pay attention to the “Broken Glass” cake— another very beautiful version of a fruit dessert. Well, and dedicated to fans of everything chocolate, the recipe for the unsurpassed “Three Chocolates” cake!

Don't forget to tell everyone in the comments how you made the fruit jelly cake, and how you and your loved ones thought it tasted!