The composition of the jelly cake with sour cream includes the following ingredients:

for the biscuit dough:

• flour of the highest grade - 1 tbsp.;
• baking soda - 1 tsp;
• eggs - 3 pcs.;
• sugar - 0.5 tbsp.

Biscuit dough can be replaced with shortbread cookies or crackers.

For sour cream jelly:

• thick sour cream (at least 20% fat) - 700g;
• boiled, chilled water - 2 tbsp.;
• gelatin - 4 tablespoons;
• granulated sugar - 1 tbsp.

For filling:

• bananas - 2 pcs.;
• large oranges -2 pcs.;
• tangerines - 4 pcs.;
• canned pineapple - 1 b.

Delicious and easy dessert

Jelly cake with sour cream and fruits is not only insanely delicious, but also a light treat that will not leave anyone indifferent. And for those with a sweet tooth, this cake will be an absolute find, because it perfectly replaces high-calorie baked goods.

In addition, gelatin, which is part of the dish, is a source of nutrients that help strengthen the heart muscle, improve brain activity, and also saturate the body with energy and regulate metabolic processes.

The recipe for making jelly cake with sour cream is very simple, especially without baking, i.e. when the dough is replaced by cookies. The only downside is that it takes a long time for the jelly cream to harden. But the cooking process itself does not take much time. To make the jelly cake with sour cream less sugary, you can replace the cookies with crackers.

The advantages of jelly fruit cake with sour cream over other delicacies is that this dish is a real field for imagination. How to make jelly cake with sour cream become the "highlight" of the holiday table?

The answer is simple: you can make a beautiful and original jelly decoration. For example, cut it into pieces and sprinkle with biscuit cake. Or pour fruit over them and put the already frozen mass on the finished baking. And to give the cake juiciness, you can even soak the cakes with liquid jelly.

The history of the emergence of jelly cake has its roots in the distant 1885. And the first jelly, in the form of a powder, appeared in 1845, and it was used only as a food supplement, and not an independent dish.

Some consider Italy to be the birthplace of jelly cakes, while others are inclined to believe that this delicacy is a "native" from the East. However, the most popular opinion in this regard is that the progenitor of this masterpiece is France, whose culinary delights have no equal.

So, a jelly cake is prepared with sour cream or cottage cheese, sponge cake or cookies, as well as a variety of fruits. This page provides a step-by-step recipe for the most popular option - jelly cake with biscuit dough, sour cream and fruit.

Cooking jelly cake step by step

So, how to cook a jelly cake with sour cream and biscuit?

1. Prepare gelatin. To do this, fill it with chilled boiled water and leave for 30 minutes until the gelatin swells.

2. Prepare the biscuit base. For this:

1. mix eggs, sugar, flour and soda until smooth;
2. pour the finished dough into a baking dish;
3. bake at 180C until golden brown - about 15 minutes;
4. remove the finished biscuit from the mold and let it cool;
5. after the cake has cooled, cut it into pieces about 1.5 by 1.5 cm.

3. Prepare fruit. For this:

1. peel tangerines, oranges and bananas;
2. divide the tangerines into slices, remove the bones, if any;
3. cut oranges into circles or semi-circles (as you like);
4. cut bananas into circles;
5. Drain excess liquid from pineapple and cut into pieces.

4. Prepare jelly - sour cream. For this:

1. pour sugar into sour cream and stir until it is completely dissolved;
2. beat the resulting mass well;
3. over low heat, heat (not to a boil!) the swollen gelatin, stirring constantly until it is completely dissolved, and leave to cool;
4. slowly pour the cooled gelatin into the sour cream, stirring constantly. Mix again until smooth.

5. Shape the cake. For this:

1. take a deep form, pour over with warm water; for greater convenience, you can cover the form with cling film;
2. lay citrus fruits nicely at the bottom of the mold;
3. put pieces of biscuit (or cookies) on the fruit;
4. lay pineapples and bananas on the biscuit, spread over the entire surface and gently press with your hand - so the layers will lie more tightly together;
5. fill the ingredients with cream;
6. cover the cake with cling film and press again with your hand so that the biscuit is better soaked;
7. cover the pastries with a dish so that the shape of the cake remains even when it hardens;
8. put the cake in the fridge overnight.
9. when the pastry has hardened, turn the mold over and remove the cake onto a dish so that the fruit is on top. Carefully remove the cling film.

Before serving, a jelly cake with sour cream and fruits can be decorated with mint leaves.

As you can see, the recipe for a jelly cake with sour cream, biscuit and fruit is not complicated, it is prepared quickly, and most importantly, the result exceeds all expectations.

Jelly desserts are always in high esteem, especially among children, as they are often bright, pleasant and light in taste. I propose to prepare a jelly dessert in the form of a cake, any figured baking dish is suitable for this. Fruits can be used both fresh and canned. Canned ones have even more delicate taste and texture, so they are preferable, but this does not apply to kiwi and banana. I like to cook with peaches in their own juice. They are sold in jars even without skins, one to one selected, what you need for dessert. To make the cake look festive, it is better to cook it from different types of jelly, in layers, which we will do in the step-by-step preparation of a jelly cake with fruits and cream with a photo. If heavy cream is contraindicated for you, you can replace them with sour cream, just by combining it with swollen gelatin. If you liked the jelly cake, cook it for the next holiday!

Fruit Jelly Cake Ingredients

Step by step cooking jelly cake with fruit and cream with photo

Beautiful and festive dessert - a worthy treat for adults and children. Bon Appetit!

Today I present to you a no-bake jelly cake with sour cream and gelatin - a recipe with a photo step by step. It does not need to be baked and is very easy to prepare.

Ingredients:

1. Cookies (baked milk, anniversary or any similar) - 200 g.

2. Butter - 100 g.

3. Cream cheese (Mascarpone, Philadelphia, etc.) - 150 g.

4. Sour cream - 0.5 l.

5. Gelatin - 1 sachet (10 g).

6. Sugar - 120 g.

7. Green jelly (I have kiwi) - 1 sachet

8. Vanilla sugar - 1 sachet (10 g). 9. Lime or medium-sized lemon - 1 pc.

9. Mint leaves for decoration.

Cooking method:

1. First, we need to grind the cookies well with a food processor, meat grinder, rolling pin, or simply grate.

2. We need to melt the butter. This can be done in a microwave oven or in a water bath. Let it cool a little, and combine with a crumb of cookies, mix everything thoroughly to get a homogeneous mass.

3. We take a detachable form to make it easier to pull out the finished cake, and put the mass into it. We tamp everything well, level it and send it to the refrigerator for about forty minutes. To make it easier to remove the cake, put baking paper on the bottom of the mold.

4. Put gelatin in half a glass of water and leave for 3-5 minutes to swell. Prepare instant gelatin according to package instructions.

5. If the gelatin is not instant, then put it on low heat and, stirring constantly, heat up to 40-50 ° C so that it dissolves completely, and cool.

6. From the top and bottom of the lime, cut off about a quarter and squeeze the juice out of them, we should get about 2 tbsp. We will use the center of the lime to decorate the cake. Mix sour cream, vanilla sugar, lime juice, cream cheese and regular sugar. Beat everything until the sugar dissolves. If there is no cream cheese, then you can do with the finished curd mass without additives (if it is sweet, then put less sugar) or well-ground cottage cheese.

7. Then we continue to beat everything, pouring gelatin in a thin stream.

8. Pour the resulting mass onto cookies, level it, put everything in the refrigerator again for a couple of hours and wait until it completely hardens.

Preparing the jelly composition:

9. We prepare kiwi jelly (or whatever it is) as indicated in the instructions on the package, but pour 50 ml less water than indicated. Cool down. The jelly must cool well, otherwise it may mix with the sour cream layer.

10. Pour the cooled jelly gently onto the cake and put it in the refrigerator for 4-5 hours.

11. When the cake is completely frozen, take it out. To do this, lower the form for about 30 seconds in hot water.

12. And now let's do the decor. Cut the rest of the lime into six thin circles. Decorate the cake with lime and mint leaves. On this recipe with a photo of a jelly cake with sour cream, it is completely ready. Good appetite!

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To impress acquaintances and friends with your culinary skills and enjoy a delicious dessert, it is not necessary to knead the dough for a long time and stand at the stove.

Your guests will love these cakes! website I'm sure that you won't be able to spoil them, even if you try very hard.

Chocolate Banana Cake

You will need:

For the base:

• 100–200 g biscuits
• 50–100 g butter

For filling:

• 2-3 bananas
• 400 ml sour cream or natural yoghurt
• 100 ml milk
• 6 art. l. granulated sugar
• 3 art. l. cocoa or 80–100 g dark chocolate
• 10 g gelatin

Cooking:

Gelatin pour 100 ml of water and leave to swell for the time indicated on the package. Break the cookies and place in a blender or food processor. Crush it into crumbs.

Melt butter, add to cookie crumbs and mix well. Put the mass on the bottom of a detachable form, smooth and tamp well. Place in refrigerator for 30 minutes.

Pour milk into a saucepan, add granulated sugar, swollen gelatin and cocoa. Heat, stirring constantly, until the gelatin is completely dissolved. Do not boil. Remove from stove.

Add sour cream or natural yogurt. Mix.
Peel bananas, cut in half and arrange on the base. Gently, slowly pour over the top of the chocolate mass.
Place in refrigerator for at least 3 hours to set.

Fruit and berry cake

You will need:

• 300 g biscuit
• 0.5 l. sour cream
• 1 cup of sugar
• 3 art. l. gelatin
• berries and fruits (strawberries, bananas, kiwi, etc.)

Cooking:

Break the cake into pieces, set aside.
Gelatin pour 1/2 cup of cold water and leave for half an hour. Then heat the water so that the gelatin is completely dissolved.

At this time, beat sour cream and sugar and, stirring, gradually add the gelatin mixture to them. Line the bottom of a deep bowl with cling film (or parchment). Lay out in layers: fruits / berries, then pieces of biscuit, again a layer of berries / fruits, etc.

Then pour everything with the sour cream-gelatin mixture prepared earlier. Put the fruit cake in the refrigerator for 3-4 hours. Invert carefully onto a large plate and serve.

Cheesecake

You will need:

• 500 g cottage cheese
• 1 can of condensed milk
• 10 g instant gelatin
• 2/3 cup water (or milk)
• 250 g shortbread cookies
• 100 g butter
• berry sauce for serving

Cooking:

Grind cookies with a blender into crumbs. Melt the butter, mix with cookies, grind until a homogeneous crumb. Line the bottom of a 21 cm baking dish with parchment paper. Lay out the cheesecake base, firmly pressing the cookie crumbs along the bottom and sides of the mold.

Dilute gelatin in 2/3 cup of water, leave for 10 minutes. Then put a cup of gelatin in hot water and, stirring constantly, completely dissolve the gelatin. Mix cottage cheese with condensed milk. Pour gelatin into the resulting curd mass and beat everything together thoroughly.

Put the curd mass on the base of cookies, smooth. Cover the cheesecake with cling film and refrigerate for 3 hours to set. When serving, drizzle with berry sauce or jam.

Strawberry Cracker Cake

You will need:

• 2 kg fresh or frozen strawberries
• 500 g heavy cream
• 500 g crackers, preferably square
• 1 cup of sugar
• 50 g dark chocolate for decoration
• 1 sachet of vanilla sugar

Cooking:

Separate the strawberries from the petioles, sort them out, rinse well with running water and leave in a colander to drain excess water. Then set aside a few berries to decorate the cake, and cut the rest of the berries into thin slices.

Whip the cream with sugar and vanilla sugar into a thick cream. Divide the crackers into 4 equal parts or into several parts according to the size of the dish in which the cake will be prepared.

Place the first layer of crackers in a strawberry cake dish, top with whipped cream and top with strawberry slices. So repeat with all layers. Decorate the top layer of cream with strawberry slices and the remaining strawberries for decoration.

Break the chocolate and melt in the microwave. Be careful not to boil the chocolate. Then gently drizzle the finished strawberry cracker cake with melted chocolate.

Milk jelly with chocolate

You will need:

• 750 g milk
• 150 g chocolate
• 100 g granulated sugar
• 30 g gelatin
• vanillin to taste

Cooking:

Soak gelatin in cold boiled water in a ratio of 1:8 and leave to swell for 30–40 minutes.

Grate chocolate and dissolve with sugar in hot milk, add dissolved gelatin, bring to a boil, pour into molds and cool.

Before serving, lower the mold with jelly for 1-3 seconds in hot water, then cover with a plate and turn over, remove the mold. Drizzle the jelly with syrup or garnish with whipped cream.

Jelly cakes are not only delicious and beautiful, but also easy, original and inexpensive to make. You don't need to be an experienced pastry chef to make this dessert, and the ingredients for it are available at any grocery store. Below are the most interesting recipes for jelly and sour cream cakes.

Variant with peach slices

This dessert looks like a real work of art for all its simplicity of preparation. You only need to cut the fruit and pour the jelly in two layers. In total you will need the following:

• 2 (100 grams) packs of peach flavored dry jelly;
• 3 1/2 cups boiling water;
• 1 1/4 cups cold water;
• 3/4 cup peach liqueur (or substitute syrup for a non-alcoholic version)
• 200 grams of fat sour cream;
• 200 grams of condensed milk;
• 1 can (500 grams) chopped canned peaches
• 2 sachets of gelatin.

How to make this beautiful sour cream jelly cake: recipe

Photos of finished treats always surprise with their beauty. It seems that only a skilled confectioner can cook something like this. In fact, everything is not so difficult.

In a medium bowl, mix 2 cups boiling water with both bags of peach jelly for 2 minutes until the gelatin is completely dissolved. Add 3/4 cup cold water and 3/4 cup peach liqueur. Refrigerate until the jelly thickens to the consistency of raw eggs. Drain the syrup from the peaches (save it) and arrange them at the bottom of the mold.

Spread the slightly thickened peach jelly over the sliced ​​fruit. Refrigerate until the jelly is thick but not hard (it should stick to your fingers when touched).

Making a creamy layer

Next, according to the recipe for sour cream jelly cake with fruits, you need to prepare a second layer of dessert. To do this, pour 2 bags of unflavored gelatin into a medium bowl, pour half a glass of cold water and let it absorb the water. Pour in one and a half cups of boiling water and stir for 2 minutes until the gelatin is completely dissolved. Add condensed milk, sour cream and peach syrup, and mix until the mass is smooth. Refrigerate the mixture until it thickens slightly, then carefully spoon into the pan on top of the peach jelly layer. Leave to cool.

How to get the dessert out of the mold?

As you can see, the jelly and sour cream cake recipe is very simple. The only difficulty is how to get the finished dessert out of the mold without damaging it. To do this, fill a sink or basin with warm water. Dip the mold on the surface of warm water for about 10 seconds. Lift it up, flip it upright and shake it gently to release the jelly. Place a cold dampened plate on top of the mold and turn them over together. Carefully lift the pan and if the jelly cake does not slip out of it, repeat the previous step with warm water.

Jelly cake "Broken glass"

This recipe for sour cream jelly cake offers to cook not only delicious, but also a very beautiful delicacy. For this you will need the following.

For colored jelly:

• 1 bag of dry strawberry jelly;
• 1 bag of dry lime (or any other green) jelly;
• 1 sachet of lemon or mango jelly;
• 3 cups of boiling water;
• a glass of cold water.

For sour cream jelly:

• half a glass of pineapple juice;
• half a glass of condensed milk;
• half a glass of fat sour cream;
• 4 l. Art. Sahara;
• ¼ tsp table salt;
• one and a half glasses of water
• 3 l. Art. odorless gelatin;
• 1 cup boiling water.

Preparing a beautiful dessert

This jelly and sour cream cake recipe is not difficult at all. In three separate containers, completely dissolve the contents of each packet of flavored jelly with 1 cup boiling water. Add a third cup of cold water to each of them. Pour the resulting mixtures into different square or rectangular containers and refrigerate until completely cured. After that, cut the colored jelly into cubes and place in a cake mold (it is better to use a silicone one).

In a medium bowl, combine pineapple juice, condensed milk, sour cream, sugar and salt. Set aside. In another container, combine one and a half cups of water and 3 tablespoons of unflavored gelatin. Stir until the powder is completely dissolved. Let the mixture cool for 10 minutes. Gently add 1 cup boiling water to the gelatin mixture, then continue stirring until the mixture is clear. Pour it into a container with condensed milk and sour cream and lightly beat everything with a fork until completely smooth.

Pour the gelatin milk mixture evenly over the colored jelly cubes. Refrigerate for at least 4 hours or overnight. To serve, invert the jelly cake onto a platter.

Creamy Cranberry Dessert

This delicious and beautiful dessert is so good and easy to prepare that you can cook it not only on holidays, but on any day. This sour cream jelly cake recipe calls for the following ingredients:

• 2 packets of dry strawberry jelly;
• 1 cup boiling water;
• 1 can (600 grams) sliced ​​pineapple in syrup
• 1 jar (500 grams) of cranberry sauce or whole berry jam;
• 3 l. Art. lemon juice;
• 1 l. h. grated lemon zest;
• 1/2 l. hours of ground nutmeg;
• 2 cups sour cream;
• half cup chopped pecan.

Cooking fruit and sour cream jelly cake

In a large bowl, dissolve strawberry jelly in boiling water. Drain the pineapple syrup from the jar. Add cranberry sauce or jam, lemon juice, zest and nutmeg. Refrigerate until mixture thickens. Then add sour cream, pineapple chunks and pecans. Pour into a glass bowl or oiled mold. Refrigerate until tender, at least 2 hours. Invert onto a large plate and serve.

Orange cream dessert

This recipe for a jelly and sour cream cake resembles the Broken Glass option, but is somewhat simpler. For him you will need the following.

For orange jelly:

• 2 bags of unflavored gelatin;
• half a glass of cold water;
• half a cup of boiling water;
• half a glass of sugar;
• 2 cups freshly squeezed orange juice.

For vanilla sour cream jelly:

• 2 cups sour cream;
• 3 bags of unflavored gelatin;
• half a glass of cold water;
• a glass of boiling water;
• a quarter cup of sugar;
• sachet of vanilla sugar.

How to do it?

Pour 2 packets of gelatin into cold water. Leave to swell for a while. Pour in boiling water and stir until completely dissolved. Add sugar and orange juice and stir to dissolve sugar. Pour into a baking dish and refrigerate for at least 4 hours or until firm.

Cut into small cubes and transfer to a cake mold. Store in refrigerator. At this time, pour cold water 3 bags of gelatin. Leave to swell and pour in boiling water. Add sugar and stir until completely dissolved. Let cool slightly and add sour cream. Mix thoroughly until completely combined. Cool down.

Making sure the mixture is at room temperature, pour it over the orange cubes and refrigerate overnight. Serve by shaking the jelly cake onto a large plate.