Sour cream cake with cream jelly. How to make a sponge cake with sour cream according to a step by step recipe with a photo

All a good day and great mood! After all, it is the mood that often pushes us to certain feats. Here I was unexpectedly "covered" at 11 pm and there was an inexplicable desire to cook a jelly cake with fruit. This thought was prompted by the remnants of sour cream and a peach with a few strawberries. I clearly imagined a bright dessert with a delicate texture and pieces of fruit.

How to make a jelly dessert without the hassle in 40 minutes

There is not a lot of cooking time, because After all, I want to sleep, so I prepared the recipe according to an accelerated program - without baking. The preparation did not cause any difficulties, I mixed everything, but left it to freeze. By the morning I was already ready.

I needed:

• Sour cream - 450 gr.
• Water - ½ cup.
• Gelatin - 15 gr.
• Vanilla sugar - 1 sachet.
• Sugar - ¾ glass.
• Strawberries - 350 gr.
• Peach - 1 pc.

She diluted the gelatin in cold water and left it to swell for 20 minutes.

During this time, whipped sour cream with sugar and vanilla sugar.

She melted the swollen gelatin over low heat. You should get a homogeneous liquid mass, but do not bring it to a boil.

Gently poured it into the sour cream mass, stirring thoroughly so that milk product not cooked.

I cut the strawberries and peaches into small pieces, as in my photo, or in a different way.

Introduced fruits and berries into sour cream mousse. Gently mixed everything. Next, the mass should be poured into a suitable form, but I decided to leave everything in a glass bowl.

Like any jelly product, our cake should solidify. Therefore, I safely leave it in the refrigerator overnight. But in general, 4 hours will be enough to cool down.

We decorate an unusual sour cream sweetness to taste - green mint or fresh fruit pieces.

See what beautiful cake in the context. Bright fruit pieces look very advantageous in white frozen jelly. At work, the dessert flew away in 5 minutes. If you want a more satisfying cake, then my sour cream-jelly mass can be poured before cooling on biscuit cake into a split form. Then it will turn out to be a real festive one.

Another hearty and simple option is to mix in sour cream and crackers with poppy seeds or sesame seeds along with fruits. And in winter, the berries can be replaced with pieces of multi-colored jelly. In general, there are a lot of dessert options - choose any.

Bon Appetit!

Sponge cakes are the most popular type of cakes all over the world. Why are they so loved? Of course, because they are tender, airy, easy to prepare and allow you to experiment, to embody all the fantasies of the pastry chef. It is not necessary to be a professional to make a sponge cake; they obey even beginners from the first try. Exists great amount options for biscuit cakes, but today I want to tell you about three of them - thissponge cake with sour cream and fruits, sponge cake with sour cream and nuts and chocolate sponge cake with raspberries. I cook these cakes quite often, for almost all family holidays.

Sour cream is not as greasy as butter, which is why my family prefers it. Try making these cakes and you will be surprised how quick and easy it is!

Sponge cake recipe with sour cream and fruit

Kitchen appliances: mixer, sieve, kitchen scales, bowl, spatula, cake mold, parchment paper, knife, saucepan, chopping board, spoon, cling film.

Ingredients

How to choose the right products

• The quality of the biscuit depends on the flour. Use wheat flour top grade and be sure to sift it. This will add fluffiness to the biscuit and get rid of unnecessary impurities.
• Eggs must be fresh. You can check their quality without breaking it in this way: pour water 10-15 cm into a bowl, lower the egg. If it is fresh, it will sink to the bottom; if it is stale, it will float up.
• Vanilla sugar in the recipe can be replaced with vanilla, but it must be added in an amount that fits on the tip of a knife. Alternatively, you can use a few drops of food essence - vanilla or rum.
• Sour cream in this recipe does not have to use 30% fat, you can even take 10%. Such a cake will be very light and will not harm the figure.
• Choose fruits according to the season - in summer you can use strawberries, raspberries and other berries, in winter - oranges, kiwi, bananas. Take fruit fresh, not overripe, without damage.

Step by step cooking

Cooking a biscuit

Cooking cream

We collect the cake

Recipe video

This video recipe for sponge sour cream cake with fruits will help you make it without much hassle.

Cake decoration and serving

• As I said, any fruit can be used to decorate the cake. All year round grapes, kiwi, bananas, oranges, canned peaches are available.
• Additionally, the cake can be decorated with mint leaves, also glazed with jelly.
• You can serve the cake to the table immediately after cooking, but it will still taste better after a few hours when it is well saturated.
• Sponge cakes with sour cream are an ideal decoration for every tea party. They will be welcome at any festive table.

• The biscuit dough is very moody. It is afraid of drafts and sudden movements. The first 10 minutes of baking the biscuit do not open the oven door, otherwise the biscuit will settle.
• I do not grease the walls of the mold with oil so that the biscuit, as it rises, "clings" to them and does not settle.
• We check the readiness of the biscuit with a wooden toothpick or skewer. If after piercing the biscuit it remains dry, the cake is ready.
• The fruit on the cake can be completely filled with clear jelly.

Other possible cooking options

• it is even easier to prepare, besides, in this case, you may not worry about the biscuit rising well.
• can be cooked with other cream - butter, custard. I like my lightness and delicate taste, fruits complement this combination well.
• can be flavored with food essences. For sour cream and butter cream vanilla is perfect, for butter - cognac or rum.
• To prepare a biscuit cake with sour cream and nut cream, bake a biscuit according to the previous recipe. Leave to cool and cut into 3 pieces. For the cream, beat 1 liter of sour cream 30% fat with a glass of sugar and a bag vanilla sugar... Add ¾ cups of ground walnuts lightly roasted (peanuts can also be used). We coat the biscuit with cream and leave the cake for several hours to soak. Biscuit sour cream cake with nuts is ready.

Recipe for chocolate sponge cake with sour cream and raspberries

This cake is a heaven for chocolate lovers. And the combination of sour cream with raspberries will cause an incredible storm of positive taste emotions.

Cooking time: 90 minutes
Servings: 8.
Kitchen appliances: mixer, kitchen scale, sieve, bowl, spatula, cake mold, parchment paper, knife, saucepan, chopping board, spoon, pastry bag with a round nozzle.

Ingredients

Step by step cooking

Cooking a biscuit

We will cook very delicious biscuit"Chocolate on boiling water".

Sponge cake with cakes and a jelly layer of tropical fruits, berries and fruits, impregnated with sour cream and yoghurt delicate cream will win the hearts of even fastidious sweet tooth and avid gourmets. Such desserts turn out to be very appetizing, it is impossible to tear yourself away from them. You will like them for their delicate taste, sweet cream and light acidity from fruit. Your guests, relatives, and, of course, children will be grateful to you for such a dessert, and certainly no one will leave without an addition.

Jelly cake from biscuit rolls

Of course, you will have to tinker with this cake. But the result will be appropriate. A very unusual design of a cake consisting of biscuit rolls with creamy 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 spoon baking powder

For soufflé:

• 100 grams of sugar
• 200 milliliters of cream, 33% fat
• 10 grams of gelatin
• 120 milliliters of yogurt (any fruit flavor)

• 1-2 packs of dry mix for making jelly
• jam, jam, jam (to taste, any)

Cooking method:

Pour gelatin with boiled cold water 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 the biscuit cakes. To do this, beat eggs with sugar, including vanilla sugar. When the egg mass becomes fluffy and fluffy, stop whisking and spoon in the flour sifted with baking powder.

Prepare a small baking sheet, you need it to be square or rectangular, about 20x30 centimeters. Cover its bottom with parchment, grease the walls with oil. Pour part of the dough so that its height is half a centimeter, smooth over the entire surface with a spoon. By this time, the oven should already be preheated to a temperature of 180 degrees. Put a baking sheet there for 15 minutes, as the dough layer is thin, the cake will bake quickly. Pour the remaining dough into a round shape, covered with parchment, and send there to bake the bottom crust. Remove both tins from the oven after a quarter of an hour. Roll the rectangular cake into a roll; you can do this without removing the paper.

Next, you need to prepare a creamy soufflé. Bring the water to a boil, add the swollen gelatin to it, and, stirring constantly, make sure that the resulting liquid does not boil. When the mixture is smooth, remove from heat. Set aside, let it cool. Whisk the cream on high speed, and when it is firm, add the sugar, yogurt and gelatin mixture.

Next, unfold the biscuit cake, grease it with jam and roll it up. Then cut into slices about 1 centimeter wide. Remove the paper from the round biscuit base and return it to the mold. Put a gelatinous soufflé from cream on it, smooth. Place the mold in the refrigerator for a couple of hours. Then place the rolls on top in random order. Next, prepare the jelly according to the recipe indicated on the package. Then, already chilled, pour it onto rolls and refrigerate for 6 hours. Sprinkle the finished jelly cake with coconut flakes of different colors.

Jelly biscuit with cream

Let the recipe for this dessert always be at your fingertips. Very tasty, light cake based on whipped cream and fruit jelly. It can be prepared 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 a knife
• flour - 150 grams
• gelatin - 20 grams
• cocoa - 1 rounded tablespoon
• cream (fat, 33-35%) - 200 milliliters
• dough breaker - 1 teaspoon
• jelly (preferably strawberry) - 2 sachets

Cooking method:

Pour 100 ml of gelatin cold water and set aside to swell for about an hour. Beat eggs with sugar until fluffy, airy foam, add vanillin. Spoon in flour, sifted twice, put in baking powder - stirring, you get a classic biscuit dough... Preheat the oven at 180 degrees. Cover the mold with parchment, grease it with oil. Transfer the dough into it and send it to bake. This will take from half an hour to 40 minutes. Check the readiness with a wooden torch.

The preparation of jelly-butter cream should be started with gelatin. Heat it, already swollen, over a fire, stir the liquid until all the lumps have completely melted. Remember that in no case should you boil gelatin, just bring it to almost this state and turn off the heat. Whisk the cream until strong peaks, add sugar (100 grams), yogurt and stir, then, without stopping to work with a spoon, pour in the gelatin mixture. Add cocoa powder here so that the cream acquires a delicate creamy chocolate flavor.

By this time, the biscuit will already arrive in the oven - take it out, cool it down. Put back in the same mold in which it was baked. Pour on top in an even layer creamy chocolate cream and leave the cake in the refrigerator until solid. The next will be the jelly "floor". It is desirable that it be strawberry, so the excellent combination of berry and chocolate will be preserved. But in fact, you can take any. You have time to make it while the future jelly cake is cooling. The package contains a recipe for its preparation. When the jelly is no longer hot, pour it gently on the soufflé, smooth it and put it back in the refrigerator. By morning, the form can be removed, since the cake will already be frozen. Enjoy

Fruit jelly cottage cheese cake

Agree that a cold cake with a jelly layer, curd mass and fruits is a great way to enjoy a wonderful dessert during the hot period of summer. This cake turns out to be light and airy, despite the presence of cottage cheese in it. With this dessert you will attract your children to tea drinking, because it is not only delicious, but also very healthy.

Ingredients:

For biscuit:

• butter - 50 grams
• sour cream (optional fat content) - 20 milliliters
• granulated sugar - 75 grams
• chicken eggs - 3 pieces
• 1-1.5 cups flour
• 12 grams baking powder
• 2 tablespoons cocoa
• nuts - to your taste

For curd cream:

• low-fat cottage cheese - 200 grams
• sour cream - 200 grams
• powdered sugar - 2 tablespoons

For fruit jelly:

• jelly in bags - 1 piece
• boiling water - 370 milliliters
• strawberries - 10 pieces
• apples - ½ pieces

Cooking method:

The first step is to bake a chocolate sponge cake. To do this, rub in a bowl butter with granulated sugar. Better to keep it warm or at least room temperature, so it will disperse more easily. Note that you can take margarine instead of butter. Add to the resulting mixture 3 chicken eggs... Next, according to the recipe, there is sour cream, after which the dough is mixed again, and in the end - flour. It must be put on average 1-1.5 cups, look at the consistency. Don't forget to add baking powder. The dough should be more or less homogeneous, without lumps.

According to this recipe, the biscuit is not dry, as usual, but soaked and moist. Now add cocoa to the dough so that it has a chocolate flavor and aroma. Add peeled nuts there and mix everything. After covering the form with parchment, transfer the dough into it and bake at 180 degrees for about half an hour.

As long as the cake base is suitable, you can prepare the filling for the second layer. To do this, rub the cottage cheese through a sieve so that it turns out to be fine and airy, add powdered sugar made from sugar and a few tablespoons of sour cream and mash again with a spoon. If you have a hand blender, then the process of making this cream will be much faster: put the indicated ingredients in one bowl and simply grind them. The consistency of such a cream will be quite thick.

By this time, the cake will be baked, remove it from the oven and cool. Put on the chilled biscuit curd cream and put the cake in the refrigerator. At this time, prepare a third layer of jelly for your dessert. Heat 370 ml of water and pour the gelatin from the bag into it, stirring it with your other hand, until all the grains are completely dissolved. After a few minutes, the jelly will be ready, remove from heat. When it cools down, gently pour it over the pre-chilled cream sponge cake. Since this cake will be fruit-laden, don't forget to chop up the apple and strawberries. Dip pieces of fruit and berries into a jelly layer, arrange them beautifully and send them back into the cold overnight. In the morning you can enjoy a wonderful dessert.

Jelly cake "Mosaic"

This recipe is somewhat reminiscent of “ Broken glass”, But there are also minor differences. This cake is prepared with only biscuit pieces. And "Broken glass" can also be with cookies, crackers, gingerbread and others flour products... The rest of 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:

• jelly of different colors and tastes - 3 sachets
• 1000 milliliters of sour cream
• sugar - 1 glass
• 35 grams of instant gelatin

Cooking method:

Open the bags of colorful jelly, make each according to the recipe indicated on the package, pour into plates and put in the refrigerator so that it hardens well. In the meantime, prepare a biscuit: beat eggs with a mixer, add sugar and continue beating. The eggs should grow significantly and turn white. When the granulated sugar is completely dissolved, stop the mixer and add the sifted flour with a spoon, add baking powder.

Stir the dough gently, moving in a circle, carefully kneading the lumps. Cover the form with parchment or simply grease with oil. Put the dough in it and bake in hot oven(180 degrees) at an average level of about 25 minutes. After the time has elapsed, take out the form with the biscuit, check its readiness with a wooden stick. When the cake has cooled, remove it from the mold and cut it into nice even cubes.

Pour gelatin into half a glass of warm water, stir and heat over a fire. Bring to a boil, do not forget to stir so that the gelatin does not crumple, but disperses completely. Whisk the sour cream and sugar separately, and when the gelatin mixture has cooled, add it here. Again, pouring in with one hand, stirring with the other. This should be done because sour cream has more low temperature than warm gelatin and, as a result, the latter can solidify in pieces.

Take out the already frozen multi-colored jelly from the bowls. To do this, it is enough to lower the bottom of the pan into warm water and then quickly turn it over. Cut the jelly into even pieces. Cover a deep bowl with a round bottom with cling film, pour sour cream into it, throw in pieces of biscuits and multi-colored jelly. Place the cake in the refrigerator to solidify. When taking it out of the bowl, turn it over onto a plate first, and then carefully remove the film. You can taste the cake, bon appetit!

Sponge cake with fruit in jelly

All your guests will be delighted when they see this wonderful cake. The jellied fruit in the top layer looks very attractive. Inside you will find a delicate airy sponge cake sandwiched with white sour cream - a real delight.

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:

• fruits, berries (bananas, strawberries) - any amount
• syrup or juice - 200 milliliters
• instant gelatin - 20 grams

Cooking method:

The biscuit for this cake is made by classic recipe, which all housewives know very well. But if you started to cook it for the first time, we will remind you. First, only eggs are beaten, and when the mixture increases in volume and turns white, add a glass of sugar. Beat until the granulated sugar is completely dissolved. Then add flour after sifting it through a fine sieve. Don't forget vanillin.

Such a cake is baked in the oven at a temperature of 180 degrees for about 35 minutes. When the baking process is complete, take out the biscuit pan, wait for it to cool, and then cut it in two. To prepare sour cream, mix sour cream (yogurt) with sugar and vanilla in the indicated proportions. Smear one cake with cream. Then peel the bananas, cut the flesh into rings and lay in the next layer. The fruit is followed by sour cream again. Cover the cake with a second sponge cake, coat it and decorate with fruit again, candied fruit can be added.

Further in this cake there will be another layer - fruit in jelly. Do the latter first. Fruit juice(or syrup diluted with water) heat over a fire and add one and a half tablespoons of gelatin into it, stir until it completely melts. If there are small lumps left and they do not disperse, this mixture must be filtered. Let it cool down. Pour the top of the dessert step by step, first with a small layer to harden the fruit, and into the refrigerator, after a while pour the rest of the portion and send the cake to the cold until it hardens completely.

Remember that such a dessert must be prepared in the same split form in which you baked the biscuit cake. Then the jelly with cream will not spread, and it will be easier to get the cake. For housewives who do not have time, the recipe can be simplified a little. Firstly, ready-made biscuits can be bought in the store, and secondly, you can make jelly from bags. In the morning you can try the cake, enjoy your tea!

Jelly cake "Kiwi"

This dessert, unlike others, multi-flavored and multi-colored, will be kept in the same style and dedicated to just one fruit - kiwi. The cooked jelly will also have a correspondingly green color and exotic fruit flavor. If you like this style, start creating a confectionery masterpiece.

Ingredients:

For the test:

• sugar - 200 grams
• 6 fresh eggs
• flour - 160 grams

For jelly cream:

• 300 milliliters of sour cream
• sugar - 300 grams
• 1.5 packs of kiwi jelly
• 1 pack of gelatin
• 2 kiwi fruits

Cooking method:

Remember: to create biscuits, use only fresh eggs, then your baking result will be excellent too. In addition, it is advisable to always cool the eggs before beating. So, you can start. Divide all eggs into whites and yolks. Whisk the whites on a high speed mixer with a pinch of salt. When they are strong, you can add sugar little by little. When the sugar is completely dissolved, pour in the yolks one at a time.

At the reduced speed of the mixer, you can add sifted flour, add baking powder. Line the baking sheet with baking paper. The oven must be preheated to a temperature of at least 180 degrees. Place the dough in a mold and leave to bake. During the process, it is strictly forbidden to open the door and look inside the oven - in this case, protein baked goods may fall off. Upon completion, check the readiness of the future dessert in the center of the cake with a toothpick. The stick should come out dry and clean - this will indicate that the biscuit is sufficiently baked and can be removed. Divide the cooled cake in 2 halves.

In the meantime, you can make sour cream: just beat the sour cream and sugar in the proportions indicated in the recipe. Then add the previously dissolved gelatin to this cream and mix well. Now you can start collecting the cake, this will happen in several stages. So, put the biscuit cake in a split form at the very bottom, spread the sour cream on top of it in an even layer and set it to freeze in the refrigerator.

Peel and cut the kiwi into rings. After a while, when the sour cream grasps, put the fruit on it. They need to be poured with half of the kiwi-flavored jelly made (the one that was bought in a bag). The recipe for its correct preparation is indicated on the package. Next, the cake must be put in the cold again. This layer will take longer to cure, be patient. When the jelly is strong enough, put the biscuit again and repeat the procedure again. Remember, each layer must be cured separately. The upper "floor" is made of kiwi in jelly. At the end of cooking, leave the cake in the refrigerator overnight; it needs at least 6 hours to harden.

We have presented you with several dessert recipes for your consideration. biscuit base with jelly. The cakes are all different, both in preparation and in assembly. You can add to them various fillings and cream, different kinds of fruits and berries - it all depends on your taste preferences and, of course, your imagination! You can make them from pieces of rolls, add jelly cubes inside, pour or make a top layer with fruits - in any case, the cake will be your new culinary feat. Undoubtedly, it will take up a lot of your time in the kitchen, because technology requires it. But you end up with a lightweight, non-greasy healthy dessert for the whole family.

I offer you a delicious sponge cake with sour cream and fruit, to which I added agar-agar to keep it in shape, and the sour cream was thicker, as you can see in the photo. I take it as a basis, and you can take any other, at your discretion.

The recipe for sour cream with gelatin for a sponge cake is very simple and there are no complicated ingredients or lengthy processes. And the assembly itself does not take much time.

Below I will show you how to dilute gelatin for a cake or agar so that it is of the correct consistency, and I will also tell you exactly how much to add so that the dessert is not too dense, but also keeps its shape well.

Fruit cake with gelatin and sour cream is delicious, moderately sweet and soft. It can be done not only with tangerines, but also with other fruits such as oranges, kiwi, bananas.

In my opinion, this is the simplest recipe for a delicious sponge cake, and if it were not for the time to solidify, it would also be very quick to prepare. I advise you to do it, you will surely like it as much as my family.

Ingredients:

• Sponge cake - 1 pc.
• Sour cream - 700 g
• Sugar - 150 g
• Mandarin - 2 pcs.
• Agar - agar 8 g or gelatin 50 g
• Water - 150 ml.
• Coconut flakes - for sprinkling

How to make a cake with gelatin and fruit

A cake with agar agar is easy to prepare and I begin to make it from this process. I pour a bag of agar into a saucepan with warm water. Water needs 150 ml. as indicated in the instructions. I stir it and leave it like that for 5 minutes. I like agar, not gelatin, as it needs to be added in a much smaller amount. For example, if I take the first one only 8 grams, then the second one needs 50 grams and it is also faster to work with it, because there is no need to wait until it swells. If you have gelatin, then pour it into the water and leave it to swell. In time, it takes about an hour.

And at this time I cut the biscuit into two unequal parts. The bottom cake should be thin, and the upper part I still cut into small cubes, we need them to form the cake.

I add sugar to the sour cream and beat this mixture with a mixer for about 3 minutes or until the sugar is completely dissolved.

I make a cake from biscuit cakes with fruit, namely with tangerines, but you can add others to your taste, it can be kiwi, bananas, oranges. Peel the tangerines and cut each slice into two or three parts. Be sure to check them for bones so that they do not accidentally fall into the cake.

After 5 minutes have passed, or for the second option an hour, I put the saucepan on medium heat and bring the mixture almost to a boil, but so that it does not boil. Remember to stir. The mass will become thicker and more transparent. Now I take it off the heat and let it cool down a bit. Remember that at 40 degrees the agar already solidifies, so you need not miss a moment, otherwise it will solidify earlier than necessary. Since I have a filling for a cake made of biscuit cakes with fruits, I add chopped biscuit and tangerines to the sour cream. I mix, pour in agar-agar and mix well again so that it is evenly distributed throughout the mass.

I put cling film on the bottom and sides of the split form so that there are no holes through which something can leak. Then I put the bottom cake on the bottom. If desired, it can be soaked in sweet syrup made from water and sugar, but I did not do this, since it turns out to be soft anyway.

And on top of it I spread the rest of the mass and distribute it evenly, trying to level the top of the cake. Now I put it in the refrigerator to freeze, it took me 5 hours, but you can leave it overnight. In the morning, the tangerine cake made from gelatin and sour cream kept its shape perfectly, while it was soft and delicate in taste. By the way, in the end, the taste of the cake turns out to be a little like curd, although there is no curd in it.

Here is such an excellent sponge cake with sour cream turned out, I advise you to try it too. It is convenient that the biscuit can be prepared in advance, and all other processes for assembling the cake are quick and simple. Bon Appetit!

Hello dear readers! Today I want to talk about perfect dessert, which will take a minimum of time. This is a no-baked jelly cake with fruit. Does not require kneading dough, baking cakes and other torments with the oven. It is enough to soak the gelatin, pour in the ingredients and refrigerate. It is great for both New Year's table, and for the summer heat or autumn evening.

You can add any fruit, seasonal, thawed or canned, chocolate and other ingredients.

I like to make such a delicacy with sour cream, but yoghurt or curd dessert turns out to be no less tasty. Jelly goes well with banana and berries, although there are other options, such as lime or orange flavors.

The consistency of the delicacy turns out to be delicate, not too sweet, with a pleasant fruity sourness. And jelly is also considered one of the lightest sweets, so you don't have to worry that a piece can ruin your figure. Due to the large amount of fruits, the treat can be classified as PP (proper nutrition).

Snow-white splendor and excellent taste will not leave guests indifferent - you can safely serve it to the festive table! The treat freezes for several hours, but it is better to cook it in the evening. After standing overnight in the refrigerator, it will definitely acquire the required consistency.

A simple recipe for jelly cake with sour cream and fruit without baking

The main thing in this dessert is to properly prepare the gelatin. Do not forget that it cannot be brought to a boil, and you also need to completely dissolve it in the liquid so that there are no lumps. If you are not sure if the powder has completely dispersed, strain the liquid through several layers of cheesecloth.

You will need:

• 30 g gelatin;
• 0.5 cups boiling water;
• 400 g fat sour cream ten%;
• 2 peaches;
• 250 g strawberries;
• 1 cup blueberries
• 1 cup powdered sugar

How to cook:

1. Pour boiling water over the gelatin, stir, leave to swell and cool.

2. Prepare the fruit: peel the peaches and cut into 4 pieces, cut the strawberries into small pieces.

3. Mix sour cream with powdered sugar, stir.

4. Pour in the dissolved gelatin in a thin stream, stirring constantly. It should turn out homogeneous mass without impurities and lumps.

5. Put the fruits in the sour cream mixture and stir well with a spoon so that they are evenly distributed.

You can take any berries and fruits to your liking. The combination of different colors will be interesting.

6. Cover the container with cling film and refrigerate for at least 3-4 hours, and preferably overnight.

To get the treat out of the mold, dip it in hot water for 10 seconds. Then cover with a plate and turn over. I recommend garnishing the top with grated chocolate or whipped cream.

Jelly cake without baking "Fruit New Year" with ready-made biscuit

On the New Year's or any festive table, there must be delicious dessert... True, there is little room for him in the stomachs of the guests, and as a result, the hostess is upset that her efforts have remained invaluable. If you have to face a similar problem, try making a treat with a ready-made biscuit. It is very light, not too sweet, and goes away instantly even after a hearty dinner.

Required products:

• 1 ready-made biscuit cake (300 g);
• 400 g of various fruits and berries;
• 700 g sour cream (20%);
• 300 g sugar;
• 30 g gelatin;
• 0.5 cups of water;
• 1-2 g vanillin.

Cooking method:

1. Pour gelatin with cold boiled water, stir and leave for 20-30 minutes to swell.

2. Wash fruits and berries and cut into pieces.

3. While the gelatin is swelling, prepare the cream. Mix thick sour cream with sugar and vanilla, beat with a mixer.

It is not necessary to beat the sour cream for too long, otherwise butter may turn out.

4. Put the swollen gelatin in a saucepan and heat, stirring occasionally, until completely dissolved, and leave to cool.

5. Cut the finished biscuit into large cubes.

6. In the sour cream mixture, gradually add the cooled gelatin, constantly beating it with a mixer to get a homogeneous mass.

7. Cover the bottom of the mold (it is best to take a detachable one) with several layers of cling film. Lay out the fruit beautifully on the bottom - do not forget that the bottom of the cake will eventually become its top.

8. Lay the biscuit pieces on top of the fruit layer, top with the fruit layer, and so on until the ingredients run out.

9. Pour the sour cream over the treat and shake the pan slightly to fill it well. Cover it with the free edges of the film and send it to the refrigerator for several hours.

After hardening, turn the dessert onto a platter. Thanks to the film, this will be very easy.

Kiwi and sour cream cottage cheese jelly cake at home

Many of those with a sweet tooth will surely love a treat called cheesecake. This is a very tasty, light and healthy cottage cheese treat. But making it at home is not easy. I want to bring you a recipe for a no-bake kiwi chunks treat that always turns out to be just perfect.

Required Ingredients:

• 150 g shortbread cookies;
• 75 g butter;
• 400 g of cottage cheese;
• 500 g sour cream;
• 150 g sugar;
• 20 g gelatin;
• 100 ml of water;
• 1 bag of vanilla sugar.

For kiwi jelly:

• 10-11 kiwi (depending on size) 4
• 150 g icing sugar or 200 g sugar;
• 60 g gelatin;
• 150 ml of water.

Step-by-step recipe with photo:

1. Grind the cookies into crumbs, melt the butter and cool.

2. Mix the cookies with butter, place in a split mold covered with plastic wrap and tamp well. Place the mold in the refrigerator for 10 minutes.

3. Pour gelatin (20 g) with water, leave for 20-30 minutes, then heat in the microwave or on the stove until completely dissolved. Leave to cool.

4. Whisk sour cream with sugar and vanilla, mix with cottage cheese and beat well until smooth.

5. Add cooled gelatin to curd sour cream, mix well.

6. Place the cream on top of the biscuit base.

7. Take a bowl with a slightly smaller diameter, wrap the bottom with cling film. Place it in the center of the curd mass, twist slightly so that the bottom of the bowl touches the first cookie crust. Send the structure to the refrigerator for 2 hours.

Such an action is necessary so that a depression for kiwi jelly is formed in the center of the future cake, and the cake turns out to be beautiful.

8. Soak the remaining gelatin in water, leave for 20-30 minutes, heat to dissolve.

9. Peel the kiwi, cut into pieces and mash with a blender. Add 150 g sugar, bring to a boil. Add gelatin and mix well.

10. Remove the curd mass from the refrigerator and pour completely cooled kiwi jelly into the frozen depression. Refrigerate dessert overnight.

When the treat has solidified, you can decorate the top with cream flowers and decorate with kiwi slices. When cut, you get a smooth transition from white to green. Be sure to try it, guests will be shocked by such beauty!

Delicious and light cake "Broken glass" with sour cream without baking

Such a delicacy was prepared by my mother. It seemed to me a real work of art - colored pieces in a gentle sour cream jelly... If you wish, you can add pieces of any fruit or berries to it. The dessert will turn out to be even more beautiful and tasty. In the video recipe, everything is described in detail and easily.

How to make a simple cake from jelly, cookies and condensed milk?

Cookies and condensed milk are sweets that all adults and children love. And if you collect them in one dessert, you get an excellent cake for a family tea party or festive table... As with the rest of the recipes, you can add any other ingredients to it and decorate to taste.

You will need:

• 300 g of any shortbread cookie;
• 500 g sour cream (20%);
• 100 g butter;
• 300 g of condensed milk;
• 1 pack (10 g gelatin);
• 1 tsp vanilla sugar.

How to do:

1. Dissolve gelatin in 0.5 cups of boiled water, leave to swell.

2. Grind the cookies into small crumbs, melt the butter and cool.

You can take any shortbread cookies. For example, jubilee, sugar or baked milk.

3. Pour the cooled butter into the cookies. Place in a tin lined with foil or parchment. Distribute the mass along the bottom and make bumpers with your hand. A mold with a diameter of 26 cm is used here. Put in the refrigerator for 30 minutes.

4. Mix sour cream with sugar and condensed milk, beat with a mixer. Heat the gelatin until dissolved, cool and add to the sour cream mixture, whisking constantly.

Pour the cream over the biscuit crust, put in the cold for at least 2 hours, and preferably overnight.

The classic recipe for a dessert with a cottage cheese jelly layer with cookies

Another simple and insane delicious treat- tender curd with a layer of cookies. To taste and appearance practically does not differ from purchased sweets, and maybe even surpasses them. Guests will be delighted, and you will have to convince them for a long time that this splendor is the creation of your hands.

Ingredients for cooking:

• 500 g of cottage cheese;
• 200 g sugar;
• 400 g sour cream;
• 220 g cookies;
• 2 tbsp gelatin;
• 50 g of chocolate;
• 60 ml of water.

Cooking process:

1. Mix sour cream with cottage cheese and sugar, beat well in a blender. Leave it on for 10-15 minutes to completely dissolve the sugar.

2. Dissolve gelatin in 60 ml of cold water, leave for 10 minutes. Then stir it, heat it in the microwave for 30 seconds until it dissolves. Stir and cool.