Homemade cakes are an invariable attribute of anyfamily holiday. True, in recent years, the domestic confectionery industry has spoiled us so much that many housewives do not trouble themselves with making home-made cakes, but prefer to buy ready-made cakes. And the reason for this is not only the availability of these delicacies, but also the chic look of the shop cakes. Meanwhile, if you are not friends with pastry ornaments, but want to serve the table with your own cooked delicious cake, then the cake with jelly is your option. The recipe for this cake is not in a single copy. Prepare similar desserts with butter and curd cream, with a biscuit or sand base, combine jelly and soufflé. And there is a recipe (and not one) of this cake without baking! But most importantly - this cake will look great without additional ornaments. And, of course, it will surely turn out delicious. And you just have to choose a recipe and cook a cake for the occasion or just for a good mood. 
German jelly cake
This, perhaps, is the classic of jelly cakes. His recipe became famous in the Soviet Union due to the unintelligent culinary creativity of housewives whose husbands served in the GDR. So, the recipe for the German pouring cake safely migrated to the notebooks of Soviet women and became one of the most "import" options among all recipes of home-made cakes. Ingredients:
- 2 cups flour (approximately)
- Half a glass of sugar
- A packet of butter or margarine for baking
- 2 teaspoons of baking powder for dough
- Handful of almonds
For cream:
- Quarter of cottage cheese
- 2 tablespoons of fatty sour cream
- 3 eggs
- Incomplete glass of sugar
- A teaspoon of vanilla sugar
- 2 sachets gelatin.
For jelly:
- 2 packs of fruit jelly in powder
- 1 sachet of gelatin
- Fresh or canned fruit
Preparation: For this cake we need a split shape. In it we will bake sand base, in it we will also collect the cake. We'll give the oil a little muck, and then put it in the bowl and lightly blow it with a mixer. Then add the sugar to the oil and now we'll get it right up to the state of the cream. By the way, if you do not have a mixer, you can properly grind butter with sugar with a regular table spoon. Now cut the nuts cut in the knife into the oil and again mix well. Next, we sift the flour and mix it with a baking powder. The flour is introduced into the oil gradually, first stirring it with a spoon, and then kneading the dough with your hands. The form is covered with baking paper and we put dough into it. After leveling the cake, send the form to the preheated oven for about half an hour. Check the cake carefully from the mold and leave to cool. While the corn is cooling down, let's take care of the curd cream. Eat eggs with sugar, and then introduce them into the cottage cheese. Add the same sour cream there and as it should all be razed or bled with a mixer. Gelatine diluted with water (as indicated on the package) and heated in a water bath. Let's gelatin cool and enter it into the cream. Now again take the form (previously washed and dried) and put in it a cake, on which we will lay out the curd cream. The cream layer is leveled and we send it all to the freezer. While frosting the layer of curd cream, prepare the fruit and jelly. Jelly dilute water according to the instructions and mix with gelatin, cooked, as for curd cream. We take out the form from the freezer, spread the fruit over the curd layer and gently fill them with liquid jelly. Again, put the cake into the freezer for about fifteen minutes, and then move its cold store. The cake is ready when the top layer of jelly is completely solidified. To put the cake on the dish (cake), with a sharp and thin knife we will draw several times along the edge of the mold between the sides and the cake. We remove the side boards, and carefully move the cake to the dish. Elegant handsome man! Striped puff edge and fruity frenzy under a transparent jelly. Note: Ideally, the fruit should match the jelly with which the cake is prepared. And note: the green fruit under the red or pink jelly looks unappetizing. But orange jelly is perfect for fruits and berries of any color. And further. The smart look of the cake depends largely on how you lay the fruit. 
Cake Swan Lake
The recipe for a cake under this name exists inset of interpretations. The whole chip of this cake is in swans. They are molded from mastic, cut out of apples or prepared from a custard batter. The water surface is imitated with the help of a colored cream or colored coconut shaving. But the recipe for this cake "Swan Lake" is a recipe for a cake with jelly and swans-eclairs. Here it is we with you and try to cook. Ingredients:
- 6 eggs
- A glass of flour
- A glass of sugar
For cream:
- Bank of condensed milk
- Tablespoon flour
- Glass of water
- Tablespoon of butter
For jelly:
- 4 sachets of gelatin
- 2 cups of lemonade "Tarhun"
- 2 tablespoons of sugar
Or:
- 2 bags of dry jelly blue or green
- 1 sachet of gelatin
For swans:
- Half a pack of butter
- 150 g of flour
- Glass of water
- 5 eggs
- A pinch of salt
Preparation: First, bake a biscuit. Gently separate the egg whites from the yolks, remove the proteins in the refrigerator, and yolks smack with sugar. The more thoroughly yolks are whipped, the more splendid the biscuit will be. In the yolk-sugar mixture add the sifted flour and mix well. Then beat whites into strong foam. It should turn out thick and lush, and when turning the dishes upside down, the foam should not slide on the walls and fall out of the dishes. Whipped proteins carefully, one tablespoon we put into the dough, very gently stirring it. We bake a biscuit in a mold with detachable edges, which will be baked with baking paper or oiled and dusted with flour. While the biscuit is getting ready, we make a brew dough for the swans. In the saucepan pour out the water, add the oil and salt and let the water boil. Then pour the flour into the water, mix thoroughly and continue to cook (stirring!) Until the dough starts to collect in a lump and, leaving no traces, it is easy to separate from the walls and bottom of the pan. Remove from the fire and cool a bit. One by one we drive eggs into the dough. Important! Do not put all the eggs in the dough at once. We shift the dough into a confectioner's bag or into a regular cornet and on a baking sheet covered with baking paper, squeeze out oblong strips that will become the torso of swans. On the other side we draw thin "deuces" in the form of swans necks. During this time, the biscuit is already baked. We take the form out of the oven and send the baking tray into the oven with the brewed dough. We need a little more than half an hour to bake sweets. While the swans are preparing, we'll make the custard. In a saucepan pour the condensed milk, water and the flour dissolved before liquid mush. We put all this on a slow fire and cook, stirring, until the surface of the cream does not appear the first bubbles. Cool the cream and beat it with butter, just putting the butter in the cream and using the mixer. We divide the biscuit into two cakes and grease with a custard. Prepare the jelly. Soak gelatin, let it swell, and then heat it in a water bath. Gelatin is poured into lemonade or in a previously prepared solution of powdered jelly. We put the cake into shape, snap the sides and carefully fill the jelly. We put the form in the freezer. We bake the billets for swans with the remaining custard, insert them into the "torso" of the "neck" and sprinkle the swans with powdered sugar. When the jelly on the cake is frozen, we plant our birds on it, if desired, decorate the "lake" with mint leaves or flowers from oil cream. 
Grape cake
Another recipe for a chic cake with jelly and fresh fruit. And most importantly - this recipe does not require baking! And the result will surpass your wildest expectations. Try it? Ingredients:
- Crackers sweet - 300 g
- Sour cream with a fat content of not less than 20% - 700 g
- Sugar - glass
- Raisins without pits - 100 g
- Grapes fresh white or green - 1 large brush
- Chocolate - 2 tiles
- Vanilla sugar - 1 packet
- Fruit jelly (powdered) green - 1 packet
- Gelatin - 3 sachets (30 g)
Preparation: To begin with, we soak gelatin and leave it for swelling, and then heat it in a water bath and let it cool down. Raisins will be filled with boiling water, we will hold it for about ten minutes, and then we will wash it and dry it with a sieve. Jelly from the sachet is also diluted with water, focusing on the instructions on the package. Crackers crush, wringing hands on small pieces. In the saucepan spread the sour cream, add sugar and vanillin to it and beat it up with a mixer. Then add gelatin to sour cream and beat again. Chocolate grind into a crumb and put in a saucepan with sour cream. There we add raisins and crackers. Pour the mixture into a mold with removable bumpers and send it to the freezer. In half an hour we take out the form and spread the top of sour cream jelly with grapes. Pour the prepared jelly and put it in the refrigerator again. When the top layer of jelly is solidified, the cake can be removed from the mold and served on the table.
Jelly cake from corn flakes
This recipe is also attractive to "cold"way of making a cake. Strictly speaking, this one of the variants of the German jellied cake without baking. And how much this recipe you will like, judge for yourself. Ingredients:
- Corn flakes - 200 g
- Butter - 1 packet (200 g)
- Fruit yoghurt - 500 g
- Sugar - 100 g
- Citric acid - a third of a teaspoon
- Instant gelatin - 3 sachets (30 g)
- Jelly fruit (in powder) - 2 packs
- Fresh fruit - any
Preparation: First we will prepare a basis for a cake - a corn from corn flakes. To do this, put in a bowl of softened butter and add flakes to it. All thoroughly mix and leave for half an hour or an hour. After that we cover the food film with a mold with detachable sides and put into it a corn-oil mixture. "Dough" is leveled and we remove the form in the refrigerator, so that the cake is frozen. Soak gelatin, heat it in a water bath and leave it to cool. In the meantime, we are preparing yoghurt cream. We beat the yogurt with a mixer, gradually adding sugar and lemon juice to it. Lastly, pour in the cooled gelatin and put this mixture on the corn cake from cornflakes. Again, put the form in the fridge and wait until the yoghurt layer "grabs." At this time, we breed the powdered jelly and prepare the fruit for the cake. When the top layer of the cake is sufficiently hardened, put fruit on it and fill it with liquid jelly. The cake is ready when the top layer of jelly is completely solidified.
Cake "Sandwich with red caviar"
Yes, imagine, such a cake is also possibleto cook. The whole thing of this cake is in red caviar, which we will make of gelatin. But the cakes you can bake for this cake biscuit or sand - this is how you like it. The main thing is that they are soft. By the way, you can use chocolate dough for cakes. Then you will get a sandwich of "black bread". Cream for this cake - any oil. Well, we need the following ingredients for this:
- 6 eggs
- A glass of sugar
- A glass of flour
- A pack of butter
- Bank of condensed milk
- Orange jelly in powder
Preparation: First we prepare a classic biscuit. Egg egg yolks with sugar and mix with sifted flour. Proteins also knock the mixer to a lush and firm foam. Then, one tablespoon of protein will be introduced into the dough, we put the dough into a mold and send it to the oven. In about thirty minutes we get the biscuit and leave it to cool. In the meantime, we prepare the cream. We put the softened butter in a bowl and lightly beat. Continuing to whisk, in small portions add to it condensed milk. The cream is considered ready when it starts to lag easily and without traces from the sides of the bowl. But in our case it is not necessary - we will not make jewelry from the cream, so we do not need a form. Dividing the biscuit into two cakes, we give it the shape of a sandwich, cutting off excess parts at the edges. The cut biscuit is sent to the oven to dry and we make a crumb for it to cover the sides of the cake. Spread the middle, sides and top of the cake with cream. Boca sprinkle with sponge cake. And now the most important thing is caviar! Jelly we breed half the amount of water indicated on the package. Preheating the jelly in accordance with the instructions, we begin to drip it into the icy water, using a pipette, a syringe or a medical syringe without a needle. "Eggs" we throw back on a sieve, and then we lay on top of the cake. That's all. Choose a recipe, cook jelly and make wonderful cakes with them - tasty and beautiful. If you want, you will definitely succeed. Do not be afraid to experiment and learn something new. Cook with pleasure, and a pleasant appetite for you! We advise you to read:
