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Sponge cake with jellied fruit. Cake with jelly and fruit pulp. How to make a jelly cake at home

A delicious, juicy cake that is easy to prepare, but takes a little time. It is advisable to bake sponge cakes the day before to prevent them from spreading due to soaking. They should sit 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 can of canned pineapple, kiwi, gelatin and yogurt.

To prepare the cakes you need:

Beat the eggs with a mixer until thick foam.

Without stopping whipping, add sugar in a thin stream.

Add flour. Add flour in small portions and mix the dough with a spoon using bottom-up movements.

Pour the dough into a greased pan.

Place the form with the dough in an oven preheated to 180°C. Bake for approximately 30-35 minutes. It is advisable not to 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.

Beat yogurt with sugar. Add gelatin with juice. Stir well. Place in the refrigerator.

Cut the biscuit in half.

Cover the cake pan with foil. Place the first cake layer on the bottom of the pan. Soak in pineapple syrup.

Place pieces of pineapple and kiwi on top.

Pour in slightly thickened yoghurt.

Place the second half of the sponge cake on top of the yogurt, after soaking it in pineapple juice. Place the cake pan in the refrigerator to harden for 1 hour.

Prepare jelly. Dissolve gelatin in 1 glass of pineapple juice. Place in the refrigerator. Place another layer of pineapple and kiwi on top of the cake. Pour in slightly thickened jelly.

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

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

Remove the cake from the refrigerator. Remove from mold.

Decorate the sides of the cake with egg white cream.

Enjoy your tea!

The history of the jelly cake is very vague, and it is impossible to say with certainty who exactly and in what country invented this culinary masterpiece. Some official sources indicate that a certain American engineer invented jelly, and subsequently introduced additional fruit flavors, and it was in the USA that this baked goods began to be produced.

Others say that this is an entirely French dish. There is also a version that the first jelly cakes appeared in Italy.

You can argue and find out endlessly, but this hardly makes any practical sense: nowadays, each country has its own original recipes for preparing this dish.

Step-by-step recipe for jelly cake with fruits

Ingredients	Quantity
Flour -	400 g
Gelatin -	1 pack
Sugar -	150 g
Egg -	1 PC.
Margarine -	200 g
Baking powder -	1 package
Fruits -	500 g
Water -	1 glass
Vanillin -	1 sachet
Vegetable oil -	for lubrication
Cream from a can -	For decoration
Cooking time: 840 minutes	Calorie content per 100 grams: 257 Kcal

Regular cakes have become less and less popular. They were replaced by beautiful two-tiered jelly masterpieces with fruits and a lot of all sorts of bells and whistles.

Take half a glass of cold water, pour gelatin into it and stir vigorously until completely dissolved. Leave for 25 minutes.

In a large plastic bowl, combine sugar, eggs and margarine. You should get a lush air mass.

Gradually we begin to add crushed flour with vanilla and baking powder, and then knead the dough from under the bottom with a silicone spatula. You can do this with a whisk or a tablespoon, but then you risk losing the volume of the future cake.

We cover the mold with parchment paper, after greasing the bottom with vegetable oil. This way it won't stick and you can easily separate it from the crust after baking. We activate the oven by setting the temperature to 190 °C.

Pour the doughy mass into the mold and bake for 40 minutes. Pour the swollen gelatin into a small metal bowl (preferably stainless steel) and place it on the burner, bring to a boil over low heat and simmer for 8 minutes, stirring constantly.

Remove, let cool and place in the refrigerator for about an hour. We wash and chop into large slices any fruit you have in the refrigerator. These can be bananas, peaches, kiwis, tangerines, oranges.

Remove the cake, let it cool and cut into two parts. Pour the remaining water into an enamel bowl, add 3 tablespoons of sugar, squeeze out a whole lemon (if you cut it in half and pierce it with a fork in several places, the juice will ooze out unhindered).

Mix everything, put it on the burner and wait for the sugar to completely dissolve. Remove from heat and let cool. Take the first half of the cake and pour lemon syrup over it. Three to four tablespoons will be enough.

We lay out the fruits in a chaotic order, squeeze the cream out of the container on top, press it with another cake layer, soak it again and now beautifully (as a decoration) lay out the fruits. Pour jelly generously over the entire cake; the consistency should be like jelly.

And let it harden in the refrigerator overnight.

Cold jelly dessert with fruits and sour cream

Summer time is the time when you need to eat more fruits and berries to saturate your body with minerals and vitamins. A light dessert in the form of a jelly cake with them and sour cream will expand your menu and delight your loved ones.

Components:

Raspberries – 300 g;
Blackberries – 200 g;
Mulberry – 100 g;
Gooseberries – 50 g;
Low-fat sour cream – 700 ml;
Purified water – 700 ml;
Sugar – 300 g;
Jelly – 5 bags;
Gelatin – 1 sachet.

We put water in a stainless steel pan, put it on the burner and bring to a boil, add the jelly and stir quickly. If you add food coloring, the dish will look more colorful and interesting. Once the jelly has boiled, pour it into molds.

Boil instant gelatin in boiling water. In a separate container, beat cold sour cream and sugar and, without stopping, pour in the gelatin mass.

Wash and dry the berries. On a beautiful dish, cut the jelly in a chaotic order, put berries on top, fill everything with sour cream and send it to the cold.

Ideally, the jelly cake will sit overnight.

Light jelly cake with fruit and sponge cake

Jelly cake with fruit is a delicate, light dish. If you add a biscuit to it, you will get not just an everyday dessert, but a festive one - for an anniversary or wedding. Thanks to the airy structure of the sponge cake and the creamy fruit cream, the cake will melt in your mouth.

Components:

Flour – 550 g;
Eggs – 6 pcs.;
Sugar – 350 g;
Vanillin – 1 package;
Gelatin – 2 sachets;
Water – 2 glasses;
Low-fat yogurt – 250 ml;
Jelly – 3 packs;
Vanillin – 1 sachet;
Corn starch – 2 tbsp. l.;
Turmeric – 1 tsp;
Strawberries – 500 g;
Tangerines – 300 g;
Butter – 50 g;
Cream 33% – 300 ml.

We dilute the gelatin in a glass of cold water and leave it to swell for one hour. Drive fresh chilled eggs into a clean glass bowl and beat with a mixer at low speed. Gradually begin to add sugar and vanillin, continuing to beat.

When stable eggnog appears, add chopped flour and starch in small portions. It will add airiness to the biscuit. At the end, add a spoonful of turmeric and carefully knead the whole mass. Such a small dose of spice will not be felt in baked goods, but will give the cakes a beautiful yellow color.

Grease the baking dish well with oil and pour out half of the dough. Place in an oven preheated to 185°C for 25 minutes. We check the readiness of the cake by pressing on the surface with a wooden spatula: if it returns to its original shape, the dough is baked and can be removed. If a dent appears, bake again. There is no need to pierce it with a toothpick; the sponge cake may fall and lose its volume.

Boil water in an iron bowl, pour in gelatin and, stirring constantly, bring to a homogeneous state. Remove from heat and let cool to ambient temperature. Gradually increasing the speed, whip the cream.

Make sure that the dishes for this are perfectly clean. A few drops of water or other moisture at the bottom will cause the cream to not rise. Add sugar, homemade yogurt and gelatin mass.

Mix everything thoroughly. Dilute the jelly according to the instructions, pour into containers and leave to harden.

Wash, peel and cut strawberries and tangerines. Cut the biscuit into two parts with a thread. Place one cake layer on the bottom of the springform pan, distribute the fruit in random order on top, pour in the creamy soufflé, and let stand for 30 minutes.

After a while, add another cake layer, again fruit and soufflé. Pour the prepared jelly on top and leave to harden in a cool place for 6 hours.

Curd jelly cake without baking: easy and simple

If you love sweets, but limit yourself for fear of ruining your figure with a few extra calories, curd cake with a refreshing taste and a small percentage of fat is an excellent dessert option.

Components:

Low-fat sour cream – 350 ml;
Shortbread cookies – 400 g;
Low-fat cottage cheese – 300 g;
Sugar – 100 g;
Jelly with Kiwi flavor - 2 bags;
Gelatin – 1 sachet;
Butter – 100 g;
Lime – 1 pc.;
Mint or lemon balm - 2 sprigs.

Pour gelatin into a small plate, fill with cold boiled water, add squeezed lime juice. Let it swell for an hour. We dilute the jelly according to the manufacturer's instructions.

Grind the cookies into crumbs, add soft butter, place on a large plate and level - this will be the basis for our cake. We put it in the refrigerator.

Combine cottage cheese with sour cream and sugar, beat into an airy, fluffy mass. Heat the gelatin, stirring constantly. After it has cooled, pour it into the curd cream.

We transfer it to a sand base, put it in the refrigerator for one hour, and as soon as the cake has cooled, spread the frozen jelly on top. The jelly should be made with the Kiwi flavor. In combination with fermented milk products, the cake will not be cloying, but with a hint of sourness.

You can decorate it with a sprig of fresh mint or lemon balm.

Jelly cake is usually prepared from fresh fruits in the summer, but if you want to make it in the winter, you can use frozen fruits or even replace them with jam or marmalade;
If your jelly does not harden well and does not hold volume, before laying out the layers, put foil or a plastic hard bag into the mold, thus creating high sides. This way the whole cake will hold together, and after refrigeration you don’t have to worry about the tiers falling;
If you don’t have lime on hand, you can replace it with lemon or, as a last resort, grapefruit;
To prepare a jelly cake, you can use not only store-bought jelly, but homemade jelly from compotes or juices. The process is short and very simple, but you will know that your dessert does not contain synthetic flavors or dyes;
If you dilute the gelatin in the evening, you can start preparing it in the morning.

Thank you for your attention and happy cooking!

Jelly and fruit cake is probably the most delicious treat a child could wish for. Although, perhaps not only a child, but also an adult with a sweet tooth.

My dad is not a fan of huge amounts of cream in cakes, so this cake became a real hit with us. Delicate, melting sponge cake, fresh fruit and delicious jelly with protein cream - a combination that even the most capricious and picky eater cannot resist!

In addition, if you like to bake cakes, I advise you to bake this one - a fascinating and creative process is an important part of cooking for me. The cake with jelly and fruit flew off the table with terrible speed, I advise you to try it!

Ingredients:

For the biscuit:

5 chicken eggs
160 g sugar
120 g flour
3-4 g baking powder
1 p. vanilla sugar

For cream decoration:

200 ml water
2 chicken squirrels
½ tbsp. Sahara

Filling + filling:

3 p. lemon jelly
2 kiwi
2 bananas
2 tangerines
10 pieces. cherries (you can use any fruits and berries if you wish)

Cooking the dish step by step with photos:

We are preparing a biscuit. Beat 1 egg and 4 yolks into a deep container. Pour the whites into a separate container and put them in the refrigerator. Add sugar and baking powder to the yolks.
Stir with a spoon. Add vanilla sugar.
Beat with a mixer until the mixture lightens.
Add flour and continue beating until smooth.
We take the whites out of the refrigerator.
Beat with a mixer at maximum speed into a strong foam.
Gently fold the whites into the main mixture.
Grease the baking dish with vegetable oil and pour in the dough.
Place our biscuit in the oven at 180-200 C for 25-30 minutes
Do not pull the biscuit out of the mold. Let it cool a little, then lay out the fruit in any shape.
We dilute the jelly in the proportions indicated on the package (you can add a little less water, literally 20 ml, so that the jelly hardens well, or add gelatin).
Cool the jelly until it almost begins to harden. Carefully pour in the jelly with a spoon (so that the fruit does not float to the surface). The jelly should not cover the fruit - this is our first layer of jelly.
Immediately place the cake in the refrigerator until completely frozen. We repeat the procedure with jelly until we have used all the jelly. When the jelly has completely hardened, carefully run a thin sharp knife along the sides, separating the cake from the mold. Carefully remove our cake with jelly and fruit from the mold.
Preparing the cream. Pour sugar into a saucepan and add water.
Cook until the sugar is completely dissolved, then put on low heat until the syrup barely boils. Stir frequently so that the syrup does not burn. Boil for 5-10 minutes. During this time, the syrup will become slightly yellowish and slightly thicker. Let the syrup cool completely.
Beat the whites into a deep container.
Beat the whites into a strong foam.
Pour in the syrup in a thin stream, continuing to whisk. It turns out a wonderful thick protein cream.
Using a pastry syringe, decorate the sides and edges of the cake with whites.
This is such a beautiful cake with jelly and fruit!
Cut our cake into pieces and enjoy the taste!

Bon appetit!

Editorial today "So simple!" I have prepared a truly special recipe for all those with a sweet tooth. A very bright and colorful cake, and most importantly - incredibly delicious! It will appeal to everyone who is crazy about the wonderful combinations of jelly and fruit.

“Confetti” can be called one of the most joyful and cheerful cakes. Looking at it, you feel an improvement in your mood and the appearance of an appetite. And it's just perfect recipe for the summer season. Light, unobtrusive, almost imperceptible!

I recently tried it, and now it’s one of my family’s favorite recipes. It doesn’t stay in the house for long; in just 5 minutes the cake disappears from the table!

Cake with jelly and fruits

Dough ingredients

2 eggs
2 tbsp. l. Sahara
8 g vanilla sugar
2 tbsp. l. flour
15 g baking powder

Cream ingredients

125 ml water
1/2 lemon
2 tbsp. l. Sahara

Ingredients for jelly

800 ml water
95 g cherry jelly
95 g gooseberry jelly
2 tsp. gelatin
2 tbsp. l. water
200 ml cream 30% fat
2 tbsp. l. powdered sugar
300 g grated cottage cheese

Ingredients for decoration

1 kiwi
5 mint leaves

Preparing the dough

Prepare a tin with a diameter of 24 cm and line it with parchment paper.
Separate the egg yolks from the whites. Then beat the whites to stiff peaks. Add 2 tablespoons of regular white sugar and a bag of vanilla.
When mixing with a mixer at minimum speed, do not forget to add the yolks to the mixture.
Add sifted flour with baking powder. Then carefully place the dough into the springform pan.
Preheat the oven to 180 degrees. Bake the dough for 40 minutes in a preheated oven.
Cool the finished biscuit.

Cooking cheesecake

Beat the cream with a mixer until stiff peaks form. At the end of churning, add powdered sugar.
Dissolve gelatin in a water bath. Then refrigerate it. Add two tablespoons of whipped cream and mix everything thoroughly.
Add the grated cottage cheese and the rest of the gelatin. Stir the resulting mixture and add the diced jelly to it.
Carefully place the finished mixture of the resulting cheesecake onto the soaked sponge cake (in a springform pan). Spread everything evenly with a spoon.
Refrigerate the resulting treat for 30 minutes or until set.
Decorate the cake with kiwi slices and mint leaves. Instead of kiwi, you can use strawberries.

You can't name the process of preparing this sponge cake with jelly simple, but its stunning appearance, and most importantly, its taste, is clearly worth it!

Recipes for making cakes at home with photos

jelly fruit cake

1 hour 20 minutes

175 kcal

5 /5 (1 )

Today, jelly can be found in different shapes, colors and flavors. This special type of sweets pleases both children and adults. Not so long ago, it became popular to prepare cakes with both jelly layers, poured on top and decorated with jelly, and with jelly cake layers. Thanks to this confectionery invention, there are a lot of options for decorating and decorating cakes; a jelly cake with fruit looks especially appetizing.

Sponge-jelly cake with fruits

If you want to surprise the most demanding guests with something truly original, then you should prepare this particular cake. It turns out surprisingly tasty, tender, and looks great in appearance.

For cooking we will need kitchen equipment:

2 small deep bowls;
1 large deep bowl;
mixer;

sieve;
two pans (one with a thick bottom).

Ingredients

For the biscuit:

For the jelly:

For impregnation:

For cream:

Fruits:

Preparing sponge cakes

In this recipe, the amount of ingredients is indicated for two sponge cakes, so we divide everything in half. Take two eggs and separate the whites from the yolks.
Did you know? You need to separate the white carefully so that the yolk does not get into it. The container in which we place the whites must be perfectly dry, without a single drop of water, the same applies to the mixer whisks. Eggs must be chilled.
Beat the whites with sugar.

Before you start beating, add a pinch of salt to the egg white, then it will be fluffy. You need to beat with a mixer until a fluffy foam forms, then little by little, without turning off the mixer, add 30 g of sugar. You can check the readiness by stopping the mixer and looking at the consistency of the protein: it should not fall out of the bowl. Also, the main thing is not to beat the protein, so you need to periodically turn off the mixer and look at the consistency.
In a separate bowl, beat the yolks with sugar until it is completely dissolved; the consistency should have a foamy structure.
Pour the beaten yolks into a common bowl, then the whites. Sift 25 g of flour through a sieve and add 1 tsp. starch.
Gently mix all the contents with a spoon from bottom to top, without making too sudden movements.
Place the prepared dough in a mold greased with vegetable oil and place it in an oven already preheated to 180°.

Important! It is advisable not to look into the oven while baking the biscuit, otherwise the dough may not rise.
The biscuit preparation time is 15-20 minutes. You can check the readiness of the cake using a wooden stick or match. If the tip of the match is dry, then the biscuit is ready.
While the first cake is baking, make the second batch in the same way. Leave the second cake in the form in which it was baked.

Did you know? You can transfer the cake onto a flat dish and make a tall cardboard cylinder the diameter of the sponge cake and wrap it inside with cling film. Then the cylinder can simply be removed or cut, and the finished cake will remain on the plate.

Preparing jelly

Assembling the cake

We soak the cakes with cognac impregnation. We also soak the biscuit remaining in the mold and fill it with half of the creamy jelly (if the jelly has already hardened a little by then, you need to preheat it in a water bath). Let it harden in the refrigerator.
We prepare the store-bought jelly according to the recipe indicated on the package, and when it cools down to 35-37°, we take our sponge cake out of the refrigerator, pour it over the already frozen creamy cake and place it in the refrigerator again.
When the fruit jelly has hardened, place a second sponge cake soaked in cognac syrup on it and grease it with the remaining creamy jelly.
We place thinly sliced fruits on the frozen second cake (use your imagination and decorate the cake at your discretion) and pour in the second prepared and cooled jelly (it is better if it is as transparent as possible, for example lemon).
Carefully remove the frozen cake from the mold (preferably a detachable one) and place our masterpiece on a flat dish or remove the previously prepared cardboard cylinder.
Beat the butter with condensed milk and use a pastry syringe to decorate the top and sides of the cake or sprinkle them with colored coconut flakes or biscuit crumbs.

Sponge-jelly cake with fruit is not greasy or too sweet, so your guests will enjoy eating it even after a hearty feast. We also suggest you try cooking, which will surprise your loved ones with its external originality and exquisite taste.

Jelly cake with fruits and sour cream without baking

To prepare this cake, you will have to put in a minimum of effort, as it is prepared without using an oven. It is original, looks appetizing and can show you as a good pastry chef, even if you do not have any special skills in preparing desserts.

Cooking time– 35 minutes.
Designed for eight servings.
Kitchenware: pan with a thick bottom,deep bowl with a round bottom, mixer.

For jelly-sour cream cake with fruit we will need:

ready-made sponge cake (can be purchased at the store);
sour cream – 500 ml;

gelatin – 25 g;
water (cold) – 1 tbsp.;
fruits (pineapple, banana, kiwi, orange).

Cooking method

Cut the biscuit into cubes.
Pour gelatin with cold water to swell for 20 minutes.
We clean the fruits and cut them into rings; if we use pineapples, we dry them from the syrup.
Heat the gelatin in a water bath, stirring constantly, until completely dissolved.
Beat sour cream with sugar and pour in gelatin in a thin stream.
We prepare a deep bowl with a round bottom, cover it with cling film and put fruit on the bottom - this will be the top of our cake.
The next layer is a little creamy jelly to cover the fruit.
Place pieces of sponge cake with fruit and fill with creamy jelly again. You can repeat several layers like this, the main thing is that the top layer is covered with creamy jelly.
Cover the bowl with a lid and place in the refrigerator overnight until completely set.
The next day, place the bottom of the bowl in hot water for a couple of seconds (to make our cake come off easier), turn it over onto a flat plate and remove the bowl. We separate the cling film from the top of the cake, and our delicacy is ready.

Did you know? If you replace the sponge cake with cookies in the recipe, you will get a jelly cake with fruits and cookies, the cooking time and process of which is no different from a sponge cake.

And for real lovers of chocolate desserts, we recommend trying it.

Curd jelly cake with fruits

This recipe is not only tasty and very healthy, but also easy to prepare, as it eliminates the baking process. Be sure to prepare an airy and satisfying dessert.

Cooking time- 30 minutes.
Designed for 12 servings.
From kitchen appliances you need to take: mixer, a saucepan with a thick bottom,deep bowl or plastic packaging from a store-bought cake.

I make cottage cheese jelly cake with sour cream and fruit according to this recipe:

cottage cheese – 500 g;
fat sour cream – 500 g;
lemon – 1 pc.;
gelatin – 40 g;

fruits (pineapple, orange, kiwi, banana);
jelly in a bag;
sugar – 6 tbsp. l.;
vanilla sugar – 10 g.

Meanwhile, pour gelatin with cold water for 20 minutes to swell.

Beat cottage cheese, sour cream and sugar with a blender in a separate bowl.

Add another 70 ml of water to the swollen gelatin and, stirring, dissolve in a water bath. Add gelatin to the curd mixture and beat again with a blender.

Place all the fruits in the same container, you can also add cookies, squeeze out lemon juice and mix all the ingredients evenly over the top of the curd mass.

Take the orange jelly out of the refrigerator, pour the curd and fruit mixture into an even layer and put it in the refrigerator overnight.

Jelly cake with cottage cheese and fruits is ready to eat. Bon appetit!

Video recipe for jelly cake with fruits

Also watch the video, which demonstrates a simple recipe for a delicious jelly cake with fruit based on a sponge cake. This guide will clear your doubts about creating a delicious dessert.

Jelly cake with fruits. Recipe for jelly cake with fruit.

A delicious cake with sponge cake, sour cream jelly and fruit will decorate your table :) Jelly cake is often made in the summer. You can take any fruits (berries) at your discretion. If you want a dietary option, you can replace sour cream with any yogurt. I hope you enjoy the cake :) Thank you for your views, likes and comments! Bon appetit!
Recipe:
Sour cream 20% – 500 gr
Sugar - 1 tbsp
Vanilla sugar - 1 sachet
Gelatin - 3 tbsp (dissolve in 0.5 tbsp boiled water)
Biscuit:
Eggs - 4 pcs
Sugar - 1 tbsp
Flour - 1 tbsp
Potato starch - 1 tbsp
Baking powder - 1 tsp
Fruits, berries (I have 2 bananas, 2 oranges and 120 grams of blueberries)

https://i.ytimg.com/vi/nwdp0TQCAZs/sddefault.jpg

https://youtu.be/nwdp0TQCAZs

2014-06-11T05:00:00.000Z

Jelly cakes are a godsend for both a beginner in dessert making and a first-class chef. You probably have your own recipe for this light dessert - share it with us so that others can benefit from interesting ideas for creating such a delicate cake.

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