Biscuit cake with cakes and jelly layertropical fruits, berries and fruits, impregnated with sour cream yogurt will win the hearts of even fastidious sweethearts and avid gourmets. Such desserts are very delicious, they can not be torn off. They will like you with their delicate taste, sweet cream and light sourness from fruits. Your guests, relatives, and, of course, children will be grateful to you for such a dessert, and certainly no one will leave without an additive. 
Jelly cake from biscuit rolls
With this cake you, of course, have to tinker. But the result will be appropriate. A very unusual design of the cake, consisting of biscuit rolls with cream jelly and jam, will not leave anyone indifferent. Ingredients: For biscuit:
- 150 grams of flour
- 4 eggs
- 5 grams of vanilla sugar
- 100 grams of sugar
- 5 grams baking powder
For a souffle:
- 100 grams of sugar
- 200 milliliters cream 33% fat
- 10 grams of gelatin
- 120 milliliters of yogurt (with any fruit flavor)
And:
- 1-2 packs of dry mixture for making jelly
- jam, jam, jam (to taste, any)
Cooking method: Boiled cold water pour gelatin at the rate of 100 milliliters of liquid per 10 grams of powder, leave to swell for an hour. Now you have time to bake biscuits. To do this, whisk eggs with sugar, including vanilla. When the egg mass becomes lush and airy, stop whipping and use a spoon to enter the sifted flour with baking powder. Prepare a small baking tray, you need it to be square or rectangular, about 20x30 centimeters. Cover the bottom with parchment, apply oil to the walls. Pour part of the dough to its height was half a centimeter, level all over the surface with a spoon. By this time, the oven should already be heated to a temperature of 180 degrees. Put the baking tray there for 15 minutes, as the layer of dough is thin, the cake will be baked quickly. The remaining dough is poured into a round form, covered with parchment, and send there the same for baking the bottom cake. After a quarter of an hour, take both forms out of the oven. Rectangular cake roll up roll, you can do it without removing the paper. Next, you need to make a cream souffle. Bring water to a boil, add swollen gelatin into it, and stirring constantly, make sure that the resulting liquid does not boil. When the mixture reaches uniformity, remove from heat. Put it aside, let it cool down. Whip the cream at high speed when they are strong, add sugar, yogurt and a gelatin mixture. Next, unfold the biscuit cake, grease it with jam and roll it with a tube. Then cut into pieces about 1 centimeter wide. With a round biscuit cake, remove the paper and return it back to the mold. On it, put gelatin soufflé from cream, smooth. Put the form for a couple of hours in the refrigerator. Then place the rolls up in random order. Next, prepare the jelly according to the recipe indicated on the package. Then, in a cooled form, pour it on the rolls and put it in the refrigerator for 6 hours. Finished jelly cake sprinkle with coconut shavings of different colors. 
Jelly biscuit with cream
Recipe for this dessert, let it always be with youhand. Very tasty, light cake based on whipped cream and fruit jelly. It can be cooked for any holiday, celebration or party, as well as just for every day for tea. Ingredients:
- yogurt (any unsweetened) - 120 milliliters
- sugar - 200 grams
- egg - 4 pieces
- Vanillin - on the tip of the knife
- flour - 150 grams
- gelatine - 20 grams
- cocoa - 1 tablespoon with a slide
- cream (fatty, 33-35%) - 200 milliliters
- Disintegrant dough - 1 teaspoon
- jelly (better strawberry) - 2 sachets
Cooking method: Pour gelatin 100 milliliters of cold water and set aside to swell for about an hour. Whisk the eggs with sugar in a lush air foam, add vanillin. Spoon the flour, twice sifted, put the baking powder - stirring, you will get a classic biscuit dough. Preheat the oven by setting the temperature at 180 degrees. Use a parchment to cover the mold, lubricate it with oil. Transfer the dough into it and send it to bake. The time it takes from half an hour to 40 minutes. Check the wooden beacon for readiness. Preparation of jelly cream should start with gelatin. Preheat it, already swollen, on fire, stir the liquid until all the lumps completely melt. Remember that boiling gelatin is by no means impossible, just bring it to almost this state and turn off the fire. Whisk the cream until strong peaks, add sugar (100 grams), yogurt and mix, then, without ceasing to work with a spoon, pour in the gelatin mixture. Enter the cocoa powder here, so that the cream has a gentle creamy-chocolate taste. By this time the biscuit will already arrive in the oven - take it out, cool it. Put it back in the form in which it is baked. Top with a smooth layer of pour the creamy chocolate cream and leave the cake in the refrigerator until it freezes. Next will be the "floor" jelly. It is desirable, that it was strawberry, so will remain an excellent combination of berries and chocolate. But in fact, you can take any. You have time to make it until the next jelly cake cools. On the packet there is a recipe for its preparation. When the jelly is no longer hot, pour it gently on the soufflé, smooth it and then put it back in the refrigerator. By morning, the form can be removed, since the cake will be already frozen. Enjoy
Curd cake with fruit jelly
Agree that a cold cake with jellylayer, curd and fruit - a great way to enjoy a wonderful dessert in the hot summer. This cake is light and airy, despite the presence of cottage cheese in it. With this dessert you will attract your children to a tea party, because it is not only delicious, but also very useful. Ingredients: For biscuit:
- Butter - 50 grams
- sour cream (fat free) - 20 milliliters
- granulated sugar - 75 grams
- chicken eggs - 3 pieces
- 1-1.5 cups of flour
- 12 grams of baking powder
- 2 tablespoons cocoa
- Nuts - according to your taste
For curd cream:
- low-fat cottage cheese - 200 grams
- sour cream - 200 grams
- powdered sugar - 2 tablespoons
For jelly with fruit:
- jelly in bags - 1 piece
- boiling water - 370 milliliters
- Strawberry - 10 pieces
- apples - ½ pcs
Cooking method: The first thing to do is to bake a biscuit chocolate cake. To do this, in a bowl, grind butter and sugar. It is better that it is warm or at least room temperature, so it will be easier to disperse. Note that instead of butter you can take margarine. Add 3 chicken eggs to the mixture. Next, the recipe is sour cream, after which the dough is again mixed, and in the end - flour. It should be put on average 1-1.5 cups, look for consistency. Do not forget to add a baking powder. The dough should be more or less homogeneous, without lumps. According to this recipe, biscuit is obtained not dry, as usual, but impregnated and moist. Now enter into the dough cocoa, so that it has a chocolate flavor and aroma. Then add the peeled nuts and mix everything. After molding the form with parchment, transfer the dough into it and put it at 180 degrees for about half an hour. While the cake for the cake is suitable, you can prepare the filling for the second layer. To do this, wipe the cottage cheese through the sieve, so that it turns out fine and airy, add the powder made of sugar and a few spoons of sour cream and once again smash with a spoon. If you have a submerged blender, then the process of making this cream will be much faster: in one bowl add the specified ingredients and just grind them. Consistency of this cream will be pretty thick. By this time, the cake will be baked, remove it from the oven and cool it. Already on the cooled biscuit lay out the curd cream and put the cake in the fridge. At this time, prepare the third jelly layer for your dessert. Heat 370 milliliters of water and pour gelatin from the package into it, stirring it with the other hand until all grains completely dissolve. After a few minutes, the jelly will be ready, remove from heat. When it has cooled, gently pour it onto a pre-cooled biscuit with cream. Since this cake will be with fruit, do not forget to cut the apple and strawberries. In the jelly layer, lower the pieces of fruit and berries, spread it nicely and send it back to the cold for the night. In the morning, you can enjoy a delicious dessert. 
Jelly cake "Mosaic"
This recipe is somewhat like "Broken Glass", butthere are insignificant differences. This cake is prepared only with pieces of biscuits. A "Broken glass" can also be with cookies, crackers, gingerbread and other flour products. Otherwise, the cakes are similar, take note of this recipe. Ingredients: For biscuit:
- 160 grams of flour
- 200 grams of sugar
- 3 eggs
- vegetable oil - 10 milliliters
For filling:
- jellies of different colors and flavors - 3 sachets
- 1000 milliliters of sour cream
- sugar - 1 glass
- 35 grams of instant gelatin
Cooking method: Open the bags with a multi-colored jelly, each according to the recipe specified on the package, pour out on plates and put it in the refrigerator so it stays quite cold. In the meantime, prepare a biscuit: beat the egg mixer with a mixer, add sugar and continue to whisk. Eggs should significantly increase in size and whiten. When the sugar has dissolved completely, stop the mixer and insert the sifted flour with a spoon, pour in the baking powder. Stir the dough gently, moving in a circle, carefully stretching the lumps. The form is covered with parchment or simply oiled. Put the dough into it and put it in a hot oven (180 degrees) at an average level of about 25 minutes. After the time has elapsed, take out the biscuit form, check its availability with a wooden stick. When the cake will cool, remove it from the mold and cut it into beautiful smooth cubes. Pour gelatin into half a glass of warm water, stir and heat on fire. Bring to a boil, do not forget to stir it, so that gelatin does not crumble, but breaks completely. Separately whisk the sour cream with sugar, and when the gelatin mixture cools, enter it here. Again, with one hand pouring, the other - stirring. This should be done because sour cream has a lower temperature than warm gelatin and, as a result, the latter can be frozen in pieces. Get out of the bowl is already frozen multicolored jelly. For this it is sufficient to lower the bottom of the dishes for a few seconds in warm water, and then quickly turn it over. Cut the jelly into smooth pieces. Deep bowl with a round bottom zastelit food film, pour sour cream into it, throw pieces of biscuits and colorful jelly. For full hardening, put the cake in the refrigerator. Take it from a bowl, turn it over first to the plate, and then carefully remove the film. Cake can be tasted, bon appetit!
Sponge cake with fruit in jelly
All your guests will be delighted when they seethis is a wonderful cake. The greased fruit in the top layer looks very attractive. Inside you are waiting for a gentle air biscuit, sandwiched with white sour cream, - a real pleasure. Ingredients: For biscuit:
- 160 grams of flour
- 3 eggs
- baking powder - 5 grams
- 200 grams of sugar
- vanillin
For impregnation:
- sugar - 70 grams
- vanillin
- sour cream or yogurt, only unsweetened - 500 milliliters
For decoration:
- fruit, berries (bananas, strawberries) - an arbitrary amount
- syrup or juice - 200 milliliters
- Instant gelatin - 20 grams
Cooking method: Biscuit for this cake is made according to the classic recipe, which all the housewives know very well. But if you started to prepare it for the first time, we will recall. At first only eggs are beaten, and when the mixture increases in volume and whitens, you need to add a glass of sugar. Beat until the sugar is completely dissolved. Then enter the flour, after sifting it through a fine sieve. Do not forget vanillin. It is baked such a cake in the oven at a temperature of 180 degrees for about 35 minutes. When the baking process is complete, remove the biscuit form, wait for it to cool, and then cut it into two pieces. To prepare sour cream, mix sour cream (yogurt) with sugar and vanilla in the indicated proportions. Cover one cake with cream. Then, peel the bananas, cut the flesh with rings and put the next layer. The fruit is followed by the cream cream again. Cover the cake with the second biscuit, grease it and decorate it with fruits again, you can add candied fruit. Next in this cake will be another layer - the fruit in the jelly. Start by doing the latter. Fruit juice (or diluted with water syrup) warm it up on fire and put into it a half tablespoon of gelatin, mix until it completely melts. If there are small lumps and they do not diverge, this mixture must be filtered. Let it cool down. Step by step, fill the top of the dessert, first with a small layer to harden the fruit, and in the fridge, after a time pour the remaining portion and send the cake in the cold until completely solidified. Remember that such a dessert needs to be cooked in that split form into which you baked a biscuit cake. Then the jelly and cream will not spread, and it will be easier to get the cake. For the housewives, who do not have time, the recipe can be slightly simplified. Firstly, ready-made biscuits can be bought in a store, and secondly - make jelly from sachets. In the morning you can try the cake, a nice tea! 
Jelly cake "Kiwi"
This dessert, unlike other, different andcolorful, will be sustained in one style and is dedicated to just one fruit - kiwi. The prepared jelly will also have a correspondingly green color and taste of the exotic fruit. If you like this style, start creating a confectionery masterpiece. Ingredients: For the dough:
- sugar - 200 grams
- 6 fresh eggs
- flour - 160 grams
For jelly cream:
- 300 milliliters of sour cream
- sugar - 300 grams
- 1.5 packs of jelly from kiwi
- 1 packet of gelatin
- 2 fruit kiwi fruit
Preparation: Remember: to create biscuits, use only fresh eggs, then the result of your baking will be excellent. In addition, the eggs should always be cooled before whipping. So, you can proceed. Divide all the eggs into squirrels and yolks. Whip the whiskers at high speed with a pinch of salt. When they get stronger, you can add sugar a little. When the sugar is completely dissolved, pour in one yolk. At a reduced speed mixer can enter sifted flour, sprinkle baking powder. Shape the form with baking paper. The oven should be heated to a temperature of at least 180 degrees. Put the dough in the mold and leave to bake. During the process, it is strictly forbidden to open the door and look inside the oven - protein cakes in this case may fall off. Upon completion, check with a toothpick for the readiness of the future dessert in the center of the crochet. The wand should come out dry and clean - it will say that the biscuit is baked enough and it can be taken out. Cool down the cake, divide the 2 halves. In the meantime, you can prepare sour cream: for this, simply whisk in the specified in the recipe the proportions of sour cream and sugar. Then add to this cream beforehand the dissolved gelatin and mix well. Now you can start to collect the cake, it will happen in several stages. So, put in a split form on the bottom of the biscuit cake, top it with an even layer spread sour cream and put it in the refrigerator. Kiwi fruits are cleaned and cut into rings. After a time when the sour cream will grab, lay fruit on it. They need to be filled with half of the jelly made with the taste of kiwi (the one that was bought in the sachet). The recipe for its correct preparation is indicated on the package. Then the cake should be put in cold again. This layer will freeze longer, have patience. When the jelly is strong enough, again put the biscuit and repeat the procedure again. Remember, each layer should solidify separately. The top "floor" is from kiwi to jelly. At the end of cooking, leave the cake for the night in the refrigerator, it needs at least 6 hours to freeze. We presented to you a few recipes for biscuit-based desserts with jelly. Cakes are all different, both for cooking and for assembly. In them you can add a variety of fillings and cream, different kinds of fruit and berries - it all depends on your taste preferences and of course, fantasy! You can make them from slices of rolls, add jelly cubes inside, fill or make the top layer with fruits - in any case, the cake will be your new culinary feat. Sure, he will take a lot of time from you in the kitchen, because technology requires it. But in the end, you get an easy, low-fat, healthy dessert for the whole family.
