The first world recognition of jelly was received onlyonly in 1930. And this wonderful dessert conquered the whole world in a wide march. Incredibly easy to prepare delicacy became the basis of many desserts, one of which we will talk about in more detail. This is a jelly cake. Its melting consistency, bright color and fruity or milky taste conquer the heart of a sweet tooth from the first bite. To prepare a magnificent cake, you will need some fruit, a couple of spoons of gelatin, literally a drop of sour cream and, of course, your inspiration. It is so easy to please your loved ones, because the best recipes are already presented to your attention here, and we will be happy to tell you all the details and nuances of preparing this cold dish.
Jelly cake with oranges
Sunny combination of white and orangewill delight your eyes, and the pleasant citrus coolness will delight your taste. The refined delicacy is rich in jelly - delicate yogurt, giving pleasure - and bright fresh fruits. Ingredients For jelly:
- oranges - 3 pieces
- gelatin - 30 grams
- bananas - 1 piece
- pineapples canned - 0.5 cans
- yoghurt - 750 milliliters
- orange juice - 250 milliliters
For the biscuit:
- eggs - 4 pieces
- sugar - 1 glass
- flour - 1 glass
For decoration:
- mint leaves, berries
Method of preparation:Warm up the orange juice a little and add gelatin, leave it to swell. Peel the citrus fruits carefully without a knife and cut into circles. Chop the washed and peeled bananas into cubes. Warm up the orange juice with the gelatin dissolved in it a little. Cool the mixture and add yogurt to it. Now you have to work a little and make a sponge cake. For a tasty and tender cake, you need to beat the eggs with sugar as thoroughly as possible. If you have the time and desire, separate the yolks from the whites and mix them separately. Add sifted wheat flour to the egg mixture. Stir the dough very carefully, using a large spoon. Bake at 180 degrees for 20 minutes. The sponge cake dough is so tender that the oven should be preheated half an hour before the pan with the dough is sent to the oven. Chop the finished and cooled sponge cake into large cubes. The next stage of preparation is assembling the jelly cake. Prepare a semicircular deep bowl and cover it with cling film. Carefully and beautifully place the prepared orange circles, a quarter of the bananas, pineapples and biscuit along the walls. Pour in the mixture of yogurt and orange jelly. Repeat this sequence of actions 3 more times, then pour in the yogurt and put in the cold to harden. When the jelly cake is thoroughly frozen, very carefully remove it from the mold using the film, turn it upside down and decorate the top with whole berries (for example, blackberries, raspberries, blueberries) and mint leaves. If it is summer outside and your house is hot, add 0.5 teaspoon more gelatin to the recipe so that the delicate dessert retains its shape. Enjoy!
Jelly cake "Rainbow of taste"
In this recipe, choose multi-colored ready-made jelly in bags, and after just an hour or two you will have a wonderful bright jelly cake in front of you, which is not at all difficult to make. Ingredients:
- 6 packs of multi-colored jelly
- 1 liter of sour cream (you can replace it with yogurt)
- 50 grams of gelatin
- 250 grams of sugar
Method of preparation:Place the sour cream of your choice in a bowl and mix it with 50 grams of sugar until it is completely dissolved. You can take a low-fat product, it will emphasize the taste of the fruit jelly. If you want contrast in the dish, give preference to sour cream with 20-30% fat. Pour gelatin into one and a half glasses of boiling water and stir well until completely dissolved. Then pour this mixture into the sour cream. Then divide into four parts and pour one of them into a pre-prepared mold. Put it in the refrigerator for a while and work on each of the six types of jelly. As soon as the first layer hardens, pour the second. The surface of the dessert should remain slightly sticky, for better adhesion of the "floors". Repeat the procedure until all layers are completely hardened. From time to time, use sour cream impregnation instead of fruit. The jelly should be dissolved immediately after pouring in the sour cream. The liquid will have time to cool down and will not melt the dairy product when you make the next layer. Leave the finished cake in the refrigerator for another hour and when serving, cut into wedges, cubes or cookie shapes. Add whipped cream and berries to the plate, and the simple recipe is complete, bon appetit!
Jelly from mango
The aromatic and sweet mango jelly is perfectly emphasized by the caramel with cane sugar. The recipe wonderfully sets off the taste of fresh strawberries. Ingredients:
- 1 can of canned mango
- 1 tablespoon of honey
- 1 cup muesli
- 3 pieces of cane sugar
- 1 bag of cake jelly
- 6 berries of strawberry
- whipped cream, several mint leaves for decoration
Method of preparation:Remove the mango from the syrup and grind it with honey using a blender. Heat the remaining liquid with half of the gelatin. Cut the washed and dried strawberries into slices and carefully place them in the mold in which our cake will harden. Refrigerate for an hour, pouring the mango jelly over the berries. Mix the fruit puree with the remaining gelatin and heat on the stove or in the microwave, but do not bring to a boil - it is enough to bring it to 60 degrees. Cool and pour it into the mold on top of the already hardened strawberries. Put the container back in the refrigerator. The jelly layers are complete, but the recipe is not finished yet - you need to give it a twist. Pour a tablespoon of water over the cane sugar and melt it very quickly in a hot frying pan. Pour dry muesli into the resulting caramel, stir, cool and place in the mold. Smooth it out well and refrigerate for two to three hours. Before serving, hold the mold in hot water for a couple of seconds and quickly turn it over onto a plate. Garnish with fresh berries, whipped cream and mint. Enjoy!
Jelly cake "Bird's milk"
Who among us does not like bird's milk? We offer you a recipe for a jelly dessert that will definitely be appreciated by connoisseurs of this traditional dessert. Ingredients: For the biscuit:
- 2 eggs
- half a cup of sugar
- half a glass of flour
- a spoonful of vanilla sugar
For the chocolate soufflé:
- 200 milliliters of milk
- 1 tablespoon sugar
- 1 tablespoon of cocoa
- 5 grams of gelatin
- 50 grams of chocolate
For the white soufflé:
- 4 pieces of egg whites
- 1 cup of sugar
- a spoonful of vanilla sugar
- 5 milliliters of lemon juice
- 25 grams of gelatin
- 300 milliliters of milk
- white chocolate tile
Method of preparation:Making this wonderful cake consists of several stages, we suggest starting with the sponge cake, because it can be baked in a day, and it will only become tastier with ageing. The recipe is as follows: beat the eggs with sugar and vanilla until the mass increases 3-4 times. Then very carefully, using a spatula, mix in the sifted flour. Pour the dough into a form covered with baking paper, be sure to additionally grease it with butter. Bake the sponge cake at 180 degrees for about 20 minutes. If you do it right, the cake will be very fluffy. Cut it in half after it cools. The next step is to prepare the chocolate soufflé. To do this, soak the gelatin in 100 milliliters of milk. In the remaining part, dilute the cocoa powder and sugar, then bring the mixture to a boil. Add the dark chocolate broken into pieces and stir until dissolved. Remove from heat and pour in the swollen gelatin. The latter should completely dissolve in the cocoa. Now take a suitable silicone mold, but do not forget to put it on a tray, otherwise moving it to the refrigerator will be a problem. While your chocolate soufflé is hardening, it is time to prepare the white meringue. But remember that in the cold, the air mass hardens very quickly, so you need to separate the whites from the yolks in advance - they must cool. Soak the gelatin in milk and leave for a quarter of an hour to swell. Then heat until completely dissolved. It's time to take the whites out of the refrigerator and start whipping, adding a pinch of salt and lemon juice. Mix the whites with a mixer, gradually increasing the speed, first without sugar, until a white fine foam forms. This takes about three to five minutes. Now gradually add sugar and continue whipping for the next few minutes until it is completely dissolved, and the color of the meringue becomes pearly white. A sign of a well-whipped airy mass: it should hold firmly in the bowl if you turn it upside down. Continuing to beat the whites, pour milk with gelatin into them in a thin stream. Stir for about another minute. Pour the white meringue onto the completely cooled chocolate layer. Send the form to the refrigerator for about 5-7 minutes. In the meantime, prepare the sponge cake. It needs to be cut and laid on top of the jelly layer, filling the form. Depending on the size of the sponge cake and the silicone mold, you may have half a sponge cake left, or you may have to fold the "bottom" of the cake from two halves of the cake. The recipe is complete, all that remains is to keep the dessert in the cold for 2-3 hours. Place the finished cake on a plate, and enjoy!
Cake with jelly, biscuit and bananas
The recipe we offer you ismake a dessert that is simply incredibly harmonious - it combines the most diverse nuances of flavors. What could be more delicious than a sponge cake, bananas and a sour cream layer! Ingredients: For jelly:
- 450 grams of sour cream
- 1 cup of sugar
- vanillin
- 300 milliliters of milk
- 25 grams of instant gelatin
- 2 half-ripe bananas
For the biscuit:
- 3 eggs
- 0.5 cups of sugar
- 4 tablespoons flour (with a slide)
Method of preparation:Of course, the first thing you need to do is make the sponge cake, and you should start by preheating the oven to 180 degrees. Beat the eggs with sugar using a mixer until a homogeneous thick light yellow mass is formed, then, stirring gently, pour in the sifted flour. Pour the dough into a greased springform pan and bake for about 20 minutes. Cool the finished sponge cake under a clean towel and cut it into cubes with a 3-centimeter edge. The recipe has reached the second stage: now it's time to make the jelly. Boil the milk and pour in the gelatin. Mix well and let cool slightly. Whip the sour cream with sugar, add vanillin. Cut the washed and peeled bananas into medium cubes. When the milk with gelatin cools to 40 degrees, pour it into the sour cream in a thin stream, stirring well. Add chopped bananas, biscuit cubes and mix everything carefully. Take any form with a diameter of no more than 20 centimeters and cover it with cling film. Pour all the sour cream and milk mixture into the form and put it in the refrigerator until it hardens completely, for about four hours. Turn the finished cake over onto a plate, remove the cling film and decorate to your taste: chocolate drops, berries, whipped cream, small candies. Enjoy your meal! It is difficult to find a person indifferent to jelly. And when ordinary fruit jelly is complemented by an appetizing biscuit, a delicate layer of sour cream and fresh berries or citrus fruits - this is such a temptation that no one can resist! In addition, a jelly cake is perfect for a hot summer day or a children's party, because it is wonderfully refreshing, incredibly colorful and beautiful! Cook with us brightly and simply!
