- Jelly cake with oranges
- Cake made of jelly “Rainbow of taste”
- Jelly from mango
- Jelly cake “Bird’s milk”
- Cake with jelly, biscuit and bananas
The first world recognition of jelly was received only in 1930. And this marvelous dessert won the whole world with a wide march. Incredibly simple to prepare a delicacy has become the basis of many desserts, one of which we’ll talk in more detail. This is a jelly cake. Its melting consistency, bright color and fruity or milky flavor win the heart of the sweet tooth from the first piece.
To make a great cake, you need a little fruit, a couple of spoons of gelatin, literally a drop of sour cream and, of course, your inspiration. It is so simple to please loved ones, because the best recipes have already been presented to your attention, and we are happy to tell you all the details and nuances of cooking this cold dish.
Jelly cake with oranges
A sunny combination of white and orange will please your eyes, and pleasant citrus coolness is your taste. A refined delicacy abounds with jelly – a delicate yoghurt, giving pleasure – and bright fresh fruits.
- oranges – 3 pieces
- gelatin – 30 grams
- bananas – 1 piece
- pineapples canned – 0.5 cans
- yoghurt – 750 milliliters
- orange juice – 250 milliliters
- eggs – 4 pieces
- sugar – 1 glass
- flour – 1 glass
- mint leaves, berries
Slightly warm the orange juice and put gelatin into it, leave it to swell. Citrus gently clean without a knife and cut into circles. Cubes chop washed and peeled bananas. A little warm up the orange juice with gelatin dissolved in it. Cool the mixture and add yogurt to it. Now you have to work a little and make a biscuit.
For a tasty and tender crust, you need to whip the eggs with sugar as carefully as possible, if you have the time and desire, separate the yolks from the proteins and stir them separately from each other. In the egg mixture, add sifted wheat flour. Stir the dough very carefully, using a large spoon. Bake at 180 degrees for 20 minutes. The biscuit dough is so gentle that the oven should be warmed up half an hour before the mold with the dough goes into the oven. Finished and cooled biscuit grind in large cubes.
The next stage of preparation is the collection of jelly cake. Prepare a semicircular deep bowl and cover it with food film. Gently and nicely place on the walls cooked mugs of oranges, the fourth part of bananas, pineapples and biscuit. Pour a mixture of yogurt and orange jelly. Repeat this sequence 3 more times, then pour all the yogurt and put in the cold to freeze.
When the jelly cake is properly frozen, use a film to carefully take it out of the mold, turn it upside down and decorate the top with whole berries (for example, blackberries, raspberries, blueberries) and mint leaves. If the summer is in the yard and the house is hot, add 0.5 teaspoon gelatin more to the recipe, so that a gentle dessert retains its shape. Bon Appetit!
Cake made of jelly “Rainbow of taste”
In this recipe pick a multi-colored ready-made jelly in bags, and after only an hour or two you will have a wonderful bright jelly cake, which is not difficult to make.
- 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
In the bowl, lay out the sour cream you have chosen and mix it with 50 grams of sugar until it dissolves completely. You can take a product with a low fat content, it will emphasize the taste of fruit jelly. If you want contrast in a dish, prefer sour cream 20-30% fat. Gelatine pour into a half cup of boiling water and stir well until completely dissolved. Then pour this mixture into sour cream. After divide into four parts and pour one of them into the prepared form in advance. Put on time in the fridge and take care of each of the six types of jelly. Once the first layer has solidified, pour the second one. The surface of the dessert should remain slightly sticky, for a better grip of the “floors”. Repeat the procedure until all the layers have solidified. From time to time, use sour cream impregnation instead of fruit.
Jelly needs to be dissolved immediately after the sour cream was poured. The liquid will have time to cool down, and will not melt the dairy product when you make the next layer. The finished cake should be left for another hour in the fridge and, when served, cut into wedges, cubes or pieces for biscuits. Add the whipped cream and berries to the plate, and a simple recipe will be completed, a pleasant appetite!
Jelly from mango
Fragrant and sweet jelly from mango is the best way to emphasize caramel with cane sugar. The recipe miraculously shades the taste of fresh strawberries.
- 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
Mango catch from the syrup and chop with honey using a blender. The remaining liquid is heated with a half gelatin. Cut the washed and dried strawberries with lobules and gently lay it in a mold in which our cake will solidify. Send it to the fridge for an hour, filling the berries with mango jelly.
Puree from fruit mix with the remaining gelatin and heat on a plate or in a microwave, but do not bring to a boil – enough to bring to 60 degrees. Cool and pour its form over the already frozen strawberries. Refit the container to the refrigerator. The jelly layers are completed, but the recipe is not yet finished – it should give it a twist.
Reed sugar, pour a tablespoon of water and melt very quickly in a hot frying pan. Put the dried muesli into the resulting caramel, mix, cool and put into the mold. Carefully level and dispense in the refrigerator for two or three hours. Before serving, hold the mold for a couple of seconds in hot water and quickly turn it over on a dish. Garnish with fresh berries, whipped cream and mint. Bon Appetit!
Jelly cake “Bird’s milk”
Who among us does not like bird’s milk? We offer you a recipe for jelly dessert, which is sure to be appreciated by connoisseurs of this traditional dessert.
- 2 eggs
- half a cup of sugar
- half a glass of flour
- a spoonful of vanilla sugar
For chocolate soufflé:
- 200 milliliters of milk
- 1 tablespoon sugar
- 1 tablespoon of cocoa
- 5 grams of gelatin
- 50 grams of chocolate
For a white souffle:
- 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
The creation of this wonderful cake consists of several stages, we suggest starting cooking with a biscuit, because it can be baked in a day, and from aging it will only taste better. The recipe is this: beat the eggs with sugar and vanilla until the weight increases 3-4 times. Then, very carefully, using a spatula, apply the sifted flour. Pour the dough into a mold made with baking paper, be sure to grease it with oil. Bake a biscuit at 180 degrees for about 20 minutes. If you do it right, the cake will turn out to be very lush. Cut it in half after it has cooled.
The next step is to prepare a chocolate souffle. To do this, soak gelatin in 100 milliliters of milk. In the remaining part, dilute the cocoa powder and sugar, and 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 must completely dissolve in cocoa.
Now take a suitable silicone mold, but do not forget to put it on the pallet, otherwise moving it to the refrigerator will be a problem. While you are frosting chocolate souffle, it’s time to prepare a white meringue. But remember that in the cold air mass freezes very quickly, therefore it is necessary to separate the proteins from the yolks in advance – they must cool down.
Gelatine soak in milk and leave for a quarter of an hour for swelling. Then heat until completely dissolved. It’s time to get the proteins from the refrigerator and start whipping, adding a pinch of salt and lemon juice. Mix the proteins followed by a mixer, gradually increasing the speed, first without sugar, until a white fine foam forms. This takes about three to five minutes. Now add a little sugar and continue to shake the next few minutes until it completely dissolves, and the color of the meringue does not become pearly white. A sign of a well-beaten air mass: it must hold firmly in the bowl if it is turned over.
Continuing to beat the squirrels, pour milk with gelatin to them with a thin trickle. Stir for about another minute. Pour the white meringue onto the completely cooled chocolate layer. Send the mold to the cold for about 5-7 minutes. In the meantime, prepare a biscuit. It must be cut and laid on top of the jelly layer, filling the mold. Depending on the size of the sponge cake and the silicone mold, half of the sponge cake may remain, or it may be necessary to fold the “bottom” of the cake from the two halves of the cake. The recipe is completed, it remains only to withstand the dessert for 2-3 hours in the cold. Put the finished cake on a dish, and have a nice appetite for you!
Cake with jelly, biscuit and bananas
The recipe, according to which we suggest you to prepare a dessert, is simply incredibly harmonious – it combines the most diverse nuances of tastes. What can be more delicious than a biscuit, bananas and sour cream!
- 450 grams of sour cream
- 1 cup of sugar
- 300 milliliters of milk
- 25 grams of instant gelatin
- 2 half-ripe bananas
- 3 eggs
- 0.5 cups of sugar
- 4 tablespoons flour (with a slide)
Of course, the first thing to do is biscuit, and you should start by heating the oven to 180 degrees. Whisk eggs with sugar to a homogeneous, thick, light yellow mass, then gently stir and pour the sifted flour. Pour the dough into a buttered, demountable form and bake for about 20 minutes. Finished biscuit cool under a clean towel and cut it into cubes with a 3 centimeter length.
The recipe approached the second stage: now the jelly is on the turn. Boil the milk and pour gelatin into it. Stir well and allow to cool slightly. Sour cream with sugar, add vanillin. Wash and peel the bananas with medium cubes. When the milk with gelatin will cool down to 40 degrees, it must be poured into sour cream with a thin trickle, while stirring well. Add the chopped bananas, biscuit cubes and gently mix everything.
Take any shape with a diameter of not more than 20 centimeters and cover it with food film. Pour the whole sour-milk mass into a mold and put it in the refrigerator until it is completely solidified, for about four hours. Turn the finished cake on a plate, remove the food film and decorate to your liking: chocolate drops, berries, whipped cream, small sweets. Bon Appetit!
It is difficult to find a person who is indifferent to jelly. And when the usual fruit jelly is supplemented with an appetizing biscuit, a delicate layer of sour cream and fresh berries or citrus – this is a temptation that no one can resist! In addition, a cake of jelly as it is impossible by the way will have on a hot summer day or on a children’s holiday, because it is wonderfully refreshing, incredibly colorful and beautiful! Cook with us bright and simple!