Contacts
home/ Desserts

Cake with berry jelly filling. Fruit pie - the most delicious recipes for fragrant homemade baking


Calories: Not specified
Cooking time: 40 min

It is simply not possible to list all the existing varieties. Such recipes are found in cooking in almost all countries of the world known to us. What can be said with certainty is that all fruit pies appetizing, fragrant, tasty and healthy. They are able to satisfy even the most picky lovers of sweet pastries. My fruit jelly cake is just one of the simplest and most unpretentious variations of this amazing, everyone's favorite dessert. What's great about this recipe is the ability to experiment with different fruit ingredients as you wish. Each time you change the fruit content, you will be able to receive new pie with a different, completely new taste. Treat your family to this jelly fruit pie for lunch or dinner, giving them a sweet new treat.
Ingredients:
For the crust:
- flour - 1 cup;
- butter - 150 grams;
- sour cream - 1-2 tablespoons;
- egg- 1 PC.;
- granulated sugar - 100 grams;

For filling:
- kiwi - 2 pcs.;
- plums - 2-3 pieces;
- tangerines - 3-4 pieces;
- gelatin - 1 sachet;
- juice (or water) - 100 ml.

How to cook with a photo step by step




Take wheat flour and sift through a sieve.




Rub the pre-frozen butter on a coarse grater directly into the sifted flour.




Mix flour and butter into crumbs.






In a separate bowl, a bowl or a deep salad bowl, put a heaping tablespoon of sour cream.








Beat a raw chicken egg there and pour sugar.






Whisk all the ingredients in with a whisk.




Pour the resulting mixture into flour crumbs and mix.




knead shortbread dough.




Put the resulting dough into a greased form. To prevent it from rising too much, pierce the dough with a fork in several places or sprinkle with peas. It takes about 25-30 minutes to bake shortbread dough in an oven heated to 180 degrees.






While the dough is baking, wash and peel the fruit, I usually use kiwi, plums and tangerines in this recipe, but any other fruit you have on hand will work. Cut them into small pieces.
Pour a bag of gelatin with some juice or water and let it stand until it swells.




meanwhile your sand cake already fully prepared. Take it out of the oven and let it cool almost completely. After that, put all the chopped fruits on it and evenly distribute them.
Put a container with swollen gelatin on the stove and heat it up.
Pour the hot gelatin over the fruits laid out on the cake.




Put the pie in the refrigerator to harden the gelatin-fruit layer. When the top layer of the cake is completely set, carefully remove the cake from the mold and transfer to a flat dish or tray. Jelly fruit pie is ready, you can treat your family and friends with a fragrant, sweet treat. We also offer a recipe for another

Layered cakes with a gelatin layer on top always attract attention more than their relatives with cream or other types of decoration. It seems to many that such desserts are very difficult to prepare and have a rather laborious preparation process. It's actually very easy to make jelly on top of the cake. How to do it at home from available products, this article will tell.

Types of cakes

There are several options for cakes with jelly on top:

  1. The base is made of dough, then a layer of cream or soufflé, and on top it is directly the minus of such a cake is that it is quite high-calorie and takes a long time to cook (considering all the layers). A big plus is amazing appearance and taste qualities.
  2. A no-bake cake based on a layer of crushed biscuits mixed with butter or condensed milk or dried fruit. Such a dessert can also have a layer of cottage cheese, yogurt or cream, which is crowned with a layer of jelly.
  3. Fruit cake or, as restaurant workers call it, “seasonal cake”. The basis of such a dessert is often from shortcrust pastry, and rather thin, and the entire space inside is occupied by whole fruits and berries or their pieces, which are filled with a gelling mass from above. Sometimes it is a thick layer (at least 4 cm), and sometimes the fruit is simply covered with a brush thick jelly so that they have an attractive appearance and are easier to transport.

Biscuit based

Basic Recipe cake with jelly on top looks like this:

  • To begin with, a biscuit base of six eggs is baked. To do this, beat the eggs with 1 cup of sugar until they increase in volume by at least 3 times.
  • The mass should become almost white, lush and thick.
  • At this point, the oven should already be preheated to 200 ° C, and the baking dish is lined with parchment, lightly oiled.
  • Next, add 1 cup of flour to the egg mass with a spoon, moving the spoon in one direction from the bottom up (this is very important if you do not want the biscuit to turn into a lifeless cake).

  • Pour the dough into the prepared form and send it to the oven.
  • Bake for at least 40 minutes, without opening the oven door for the first half hour, so that the dough does not settle.
  • When the biscuit is ready, let it cool in the mold, then remove it and cut the base into 2 layers lengthwise using a sharp knife.
  • Next, soak the layers with cream, fold one on top of the other, and cover the top with a small layer of cream (no more than 1 cm) to level the surface, bringing it to perfection. In the future, jelly on it will look perfect.
  • Chill the cake in the refrigerator to thicken the cream.

Several Important Aspects

Many uninformed people who have tried with jelly on top have failed only because they did not know some of the nuances of preparation. The most common situation: jelly dripped from the cake along with the cream, and if there was no cream at all (there were such attempts), then the top layer was simply absorbed into the biscuit, turning it into something unintelligible.

Also, many fruit jelly did not freeze at all, although the proportions of cooking were maintained correctly. What are the mistakes?

  1. Most importantly, at the time of pouring, the jelly must be absolutely chilled to such a state that the first signs of thickening, that is, gelling, appear.
  2. It is also important to use a thick cream, preferably oil or cream based. Custard, as well as from whipped cream, are completely incompatible with jelly, as they have a too watery structure, which, in combination with the jelly mass that has not yet solidified, becomes more liquid and flows off the cake.
  3. And one more thing: if fruits are planned in the jelly on top of the cake, then these should not be pineapples and kiwi - they are incompatible with gelatin, since they neutralize their properties with their enzymes. Therefore, if you want to make jelly with fruits inside, you need to opt for other options, or use canned ones. Fruits that have undergone heat treatment are deprived of enzymes.

Cream preparation

It is for this reason that those who have never prepared such desserts should start with more simple option, for example, from a cake with cherry jelly. From above it will be possible to decorate it with whole berries, if desired, covering them with a thin layer of sweet mass.

So, for a biscuit of six eggs, you can make a cream of whipped sour cream with sugar, in a ratio of 3: 1, adding a little vanillin to them for a better flavor. The mass is whipped to a lush, stable foam, but it is important not to overdo it, otherwise the sour cream may turn into butter. When the cream begins to thicken, you need to watch carefully and slow down the mixer.

Next, the layers of the biscuit are smeared with the resulting cream, as well as the upper part, which should be smoothed with a knife. Place the cake in the cold for at least an hour so that the cream becomes more solid, then the jelly on it will be more stable and harden faster.

Pouring jelly

To prepare you need to take:

  • 2 tbsp. cherry juice;
  • 4-6 art. l. sugar (depending on taste preferences);
  • 25 g gelatin and 150 g cold water to dilute it.

Let the gelatin swell, and then dilute it in cherry juice, add sugar and heat until completely dissolved. In no case do not let the liquid boil, otherwise the gelatin will lose its properties. After that, it should be cooled to a state, and when signs of thickening appear, pour the jelly on top of the biscuit cake.

How to pour jelly on a cake?

Probably, every novice confectioner had such an oversight: jelly, when trying to pour it into a detachable form (for further convenient extraction of the cake), poured out through the connection of the walls or did not find a suitable shape at all. How to avoid it?

  1. If there is no suitable size mold for pouring jelly, then you can use an ordinary wide bowl, which is slightly larger in diameter than the biscuit base. Line it with cling film, pour over the jelly, let it harden completely, and then take it out, place it on top biscuit base, and cut off the excess edges with a knife, slightly warmed over the fire.
  2. If a suitable detachable form is available, but it is not high enough to fill the jelly, then its height can always be increased with the help of foil or oiled baking paper, which must be folded several times to give greater density (after all, they must withstand the pressure of the gelatinous mass).
  3. How to make a cake with jelly on top if the connector in the mold allows liquid to pass through? The output is still the same: a thick ring of oiled paper that will wrap around the biscuit layer and rise above the edge of the mold. It is the dense structure of the paper form that is important, so you should be scrupulous about the process of preparing this ring. And do not forget that jelly is poured already at the first stage of solidification.

Cake without baking

For those who do not like to mess around in the kitchen for a long time, and even bake something, the cake recipe (with photo) with jelly on top, but without baking and with a minimal dough base will be to your liking. It is especially pleasant that such desserts are lower in calories than their biscuit counterparts, and they are also easier to digest.

For cooking you will need the following ingredients:

  • 300 g simple cookies;
  • 150 g butter and the same amount of cottage cheese;
  • 700 g sour cream or heavy cream;
  • 180 g of granulated sugar;
  • two bags of jelly;
  • 55 g gelatin;
  • vanilla;

Fruits are added based on the color of the jelly: lime - if the jelly is green or yellow, orange - if orange, strawberry - if red.

Cooking

  1. Grind cookies into crumbs and mix with butter. If the mass is not plastic enough, then you can add a couple of tablespoons of condensed milk or cream.
  2. At the bottom of the detachable form, lay out the resulting mass in the form of an even layer, pressing firmly with your hands, and then send it to the refrigerator.
  3. Dilute the gelatin in a glass of cold water, and when it swells, heat it on a steam bath until dissolved.
  4. Grind cottage cheese with sugar and vanilla with a blender until creamy. It is important that there are absolutely no small curd grains (therefore, some cooks recommend wiping the cottage cheese through a sieve).
  5. Add sour cream and beat a little more and, stirring constantly, pour in gelatin. Quickly grind and pour over the biscuit base.
  6. The mass will harden quickly, so you need to act quickly to make the top layer even.

Since the cake was planned with jelly on top, it means that you need to prepare the top layer:

  • In a small saucepan, dilute the contents of the jelly sachets in 600 grams of water and heat a little so that everything dissolves well.
  • Place the mass in a cool place and, stirring occasionally, check its condition: when the mass begins to thicken slightly, it's time to pour the top.

Fruits in jelly on the cake

The most crucial moment remains: how to pour jelly on top of the cake so that fruits are beautifully laid out inside?

One of the main rules: do not make too thick a layer of the jelly itself, then when pouring, the fruits will not pop up in random order, which sometimes happens with a large volume of the top layer.

So, the chilled jelly for the top layer has already begun to show signs of gelling, which means it's time to cut the fruit:

  • If the cake is with an orange or lime layer, cut them into circles 5 mm thick along with the skin. It is important to use a really sharp knife so that the cut is nice and even.
  • We spread them with a picturesque pattern on the curd layer of the cake, which is already well frozen (it is better to make sure and try with your finger for elasticity).
  • Then carefully pour the jelly on top in small portions so that the fruit pattern is not disturbed. At the same time, it is worth making sure that the level of the orange layer is not much higher than the fruit itself.
  • We immediately return it back to the refrigerator until the top layer has completely solidified, and when serving, decorate with a few mint leaves or large chocolate chips.

If strawberries are used for the cake

When half the serving of cooked jelly is poured onto the cake, spread whole berries, with the sharp part up, placing them tightly to each other. It is worth noting that the berries should be picked up in advance so that they are intact and of the same size.

When all the berries are laid out in a row, put the cake in the cold for 10-15 minutes so that this layer becomes more elastic and fixes them. It is important not to let it harden completely, otherwise the uniformity of the top layer will be lost. This does not affect the taste in any way, but aesthetics are also important.

In this article, we will take a detailed look at the process of making jelly pie. In addition to general information, below are also 4 basic step-by-step recipes. Recipes are different, dough is different, tastes are different. We can say for every taste!

What is the essence of a cake with jelly filling? Is it such a sweet fruity or Berry pie(in some cases it even looks more like a cake!), the dough or filling of which is covered with a layer of jelly (hardened gelatin) on top.

Here I also want to pay attention to the fact that the beauty and taste range of such pastries depends entirely on your imagination! The wider and bolder you think, the more unique and delicious the cake will turn out.

They look very beautiful: these harmonious layers, these berries or pieces of fruit, covered with a transparent (or colored) shiny layer of jelly.

Is this cake easy to make? Actually, it's very simple! Let juicy photos do not inspire doubts - thanks to the site site, you will quickly and effortlessly make a delicious jelly cake!

But before moving on to the recipes, let's briefly describe the process of making jelly filling. Maybe you are here for this information.

Recipes

How to make a jelly filling for a pie (cake)

There will be general principles cooking. And what to fill with this jelly, or what to add to it - depends entirely on your taste preferences.

Filling is done with anything: apples, pears, strawberries, cherries, pineapples, bananas, lemons, oranges, peaches, apricots - the list of berry and fruit combinations is endless. Naturally, you can also use all kinds of jam, jam, jam.

Have you chosen sweet ingredients? Fine! But we also need a gelling component.

On the back of each sachet is detailed instructions. I will convey in my own words what is written on the bag from Dr. Oetker.

Mix the contents of the sachet (8 grams) with 2-3 tablespoons of sugar. Now add 250 milliliters of water or juice. Bring to a boil, stir for a minute, and then cover the fruit with this liquid. Everything!

You can also use regular gelatin. Let's make an example of jam.

Soak gelatin (25 g) in water (2 cups) for 30 minutes to swell. Then stir the jam there (150-200 g) and, if desired, a few tablespoons of sugar. Put on fire, bring to a boil, stir constantly.

Okay, now let it cool down a bit. We cover the cake with this warm mass and put it in the refrigerator.

Sand cake with berries and jelly

This is the simplest: at the bottom there is a sand cake, on it there are some berries covered with a layer of jelly.

The dough, by the way, is not simple, but with the addition of cottage cheese. The filling is represented by cherries. If you want more recipes with her, then go to the page:.

Ingredients:

  • Wheat flour - 150 g.
  • Water - 1 glass;
  • Gelatin - 25 g.
  • Cherry - 1 glass;
  • Sugar - 1 cup;
  • Cottage cheese - 150 g.
  • Butter (margarine) - 150 g.

Cooking

  1. Grate chilled butter. Pour here the flour, mixed with 0.5 cups of sugar. Knead the cottage cheese and transfer to flour. Mix everything thoroughly, knead with your hands.
  2. Wrap the resulting lump of dough in a film and close it in the refrigerator for 30 minutes.
  3. Then we take it out, roll it out and put it in a form with sides. We heat the oven to 180 degrees. Pierce the dough all over with a fork to prevent puffiness. Close in the oven for 20 minutes.
  4. , pat dry with a paper towel. If they were frozen, then drain the resulting water. Pull out the bones.
  5. Mix gelatin with sugar in 1-2 cups of water. Let it swell, then put it on the stove, add the berries. Bring to a boil, stir, then remove from heat.
  6. Pour the sand cake with the cooled jelly mass. We put in the refrigerator until it hardens, even for a few hours is better.

Pie with cottage cheese and jelly


And this Cheesecake on shortcrust pastry stuffed with fruit or berries and covered with jelly. Instead of gelatin, there will be agar-agar.

Ingredients:

  • Flour - 290 g.
  • Butter - 160 g.
  • Cottage cheese - 550-600 g.
  • Different fresh berries- 300 g.
  • Sugar - 220 g.
  • Liquid cream - 100 ml.
  • Milk - 50 ml.
  • Agar-agar - 1 teaspoon;
  • Water - 1 glass;
  • Any jam - 100 g.

How to cook

  1. Let's start with a test. Grind 100 g of sugar with softened butter. Pour 250 grams of flour, mix well. I would even say we grind.
  2. Add milk, continue mixing until smooth. We roll the resulting dough into a ball and send it to the refrigerator for 40 minutes.
  3. While the dough is cooling, prepare the curd filling. Combine warm cream with sugar and grated cottage cheese. Add flour and mix well, even beat.
  4. Preheat the oven to 190-200 degrees. Take out the dough and put it into the mold. Be sure to make high sides.
  5. Lay the curd mass on the dough. We put in the oven for 30 minutes, then reduce the heat to 180 degrees and bake for another 20 minutes.
  6. In the meantime, you can prepare the jelly filling.
  7. Mix jam with water. Add agar-agar. Bring to a boil, stir for a minute, then remove from heat.
  8. Rinse the berries and lay on the already cooled pie blank. Pour jelly on top.
  9. We put in the refrigerator for an hour or two.

Jelly biscuit cake


What is special about this recipe? Yes, because we will use a purchased biscuit. And this means that the speed of cooking will be the highest!

Ingredients:

  • Ready biscuit cake- 1 PC.
  • Yogurt - 600-700 g.
  • A bag of jelly for the cake - 1 pc. (Take with taste);
  • Gelatin - 25 g.
  • Any berries and fruits - 1 glass;
  • Sugar - 3-5 tbsp. spoons;
  • Water - 0.5 cups;

Cooking process

  1. Place the cake in a detachable form. If something gets in the way somewhere, cut off the excess.
  2. Gelatin until dissolved, dilute with a couple of tablespoons of sugar in warm water. Add yogurt and continue beating. Then pour over the biscuit and put in the refrigerator until thickened.
  3. Rinse the berries and place on a yogurt layer. You can simply pour them, or you can make some kind of pattern, composition.
  4. Now it's the turn of the bag of jelly. Mix it with water according to the instructions, and then pour the berries on top. Everything, now you can close it again in the refrigerator. When everything is dry, you can try.

Cookie and cottage cheese pie with no-bake gelatin


Here everything is clear from the name. And this dessert can be called a pie with a big stretch, since there is no the most important thing - baking and flour! Call it a cake if you like, call it a pie. Most importantly, the dish is delicious!

Ingredients:

  • Cookies - 300 g.
  • Butter - 100 g.
  • Cottage cheese - 450 g.
  • Liquid cream - 400 ml.
  • Sugar - 210 g.
  • Gelatin - 25 g.
  • Lemon - 1 pc.
  • Strawberries - 230 g.
  • Cake jelly - 1 sachet (8-10 g)
  • Vanilla sugar - 2 teaspoons;

Cooking

First you need to crush the cookies to a state of small crumbs. Then mix it with butter. You should get a dense and loose like dough.

We put it in a detachable form with high sides. We put in the refrigerator for 40 minutes.

Mix gelatin in 60 ml. hot water. While it swells, beat the cottage cheese with sugar and cream. Add cooled gelatin lemon juice and vanilla sugar. Beat again and spread this curd layer on the cake. We return to the refrigerator for another 40 minutes.

Rinse the berries, if desired, cut and beautifully put on the cottage cheese. We prepare jelly from a bag according to the instructions, fill it with berries and put it in the refrigerator for an hour.

Notes

  • Add grated chocolate to the curd layer, boiled condensed milk, cinnamon.
  • In addition to sand tesa, you can also use ready-made puff pastry. Roll out a layer of dough, put it in a mold, and then everything goes in the same way.
  • Berries can be used both fresh and frozen.
  • Be sure to look.

I think that the presence of photos in the recipes is not enough, and therefore I advise you to also take a look at the hot video below.

In the summer heat, jelly is as refreshing as ice cream. But it can be prepared and served not only as an independent dessert, but also as part of a pie. Jelly in this case is used as a filling for fruits or berries that make up the top layer of baking. The dessert turns out to be light and refined, and this is just what you need for the summer. Our article proposes step by step recipe with a description of the tangerine jelly pie. In addition, other recipes for similar desserts with fruits and berries will be presented below.

with cottage cheese and jelly

What could be tastier than light shortcrust pastry dessert with a delicate curd layer inside? The answer to this question is in next recipe. The jelly pie, the photo of which is presented above, turns out to be incredibly light, tasty, and refreshing. It literally melts in your mouth. Tangerine slices are ideally combined in taste with a delicate curd mass, and crispy shortbread dough perfectly complements this combination.

To make a tangerine and jelly pie, you will need the following ingredients:

  • egg yolk - 2 pcs.;
  • butter - 100 g;
  • salt - ¼ tsp;
  • flour - 160 g;
  • water - 20 ml;
  • sugar - 125 g;
  • corn starch- 25 g;
  • cottage cheese - 300 g;
  • egg - 2 pcs;
  • tangerines - 4-6 pcs.;
  • jelly - 1 pack.

Pitted sweet tangerines are perfect for this dessert. There should be exactly as many of them as necessary in order to cover the surface of the curd layer. When preparing the cake, jelly from the package is used. To make the dessert more delicious, it is recommended to use a semi-finished product with an orange or tangerine flavor.

Dough preparation stage

The basis of the tangerine jelly pie is thin dough for it is prepared in the following sequence:

  1. In a deep bowl, mix 25 g of sugar, 160 g of flour, salt and grated cold butter. Grind the ingredients into crumbs.
  2. Add egg yolks.
  3. Knead with your hands an elastic and homogeneous dough, gradually adding cold water.
  4. Prepare 2 sheets of parchment. Between them put a bun of dough and roll it into a thin layer. Transfer it to a baking dish, remembering to form sides about 4 cm high.
  5. While preparing the filling, put the form with the dough in the refrigerator.

After that, you can proceed to the next step in the preparation of the pie.

Curd layer

Dairy products are known to be rich in calcium. As for cottage cheese, in addition to being beneficial for teeth and bones, this product also has a beneficial effect on the functioning of the gastrointestinal tract. And most importantly, his beneficial features are not reduced by heat treatment.

As a layer between shortbread and jelly in a tangerine pie, curd. It has a delicate texture and perfectly harmonizes in taste with other layers of baking.

To prepare the curd filling you need:

  1. Grind the cottage cheese through a sieve or beat with a blender that its consistency has become homogeneous.
  2. Enter two eggs one at a time, add 100 g of sugar. Blend all ingredients well in a blender.
  3. Add starch and mix the resulting mass again.
  4. Remove the dough form from the refrigerator and prick the cake with a fork.
  5. curd filling spread evenly over the top.
  6. Send the form to the oven, preheated to 200 °, for 30 minutes. Cool when ready.

Features of making jelly for a pie

As soon as the sand cake and the curd layer have cooled, you can proceed to the final stage:

  1. Peel the tangerines and cut into slices. Spread them on top of the cheese layer.
  2. Prepare the jelly following the instructions on the back of the package. Cool it down to room temperature.
  3. Without removing the cake from the mold, pour tangerine slices jelly. Send the dessert to the refrigerator for 6 hours.

Strawberry Cheesecake No Bake

Below is a jelly pie recipe that you can easily make yourself, even without an oven. The steps are as follows:

  1. Soak gelatin for the curd layer (10 g) in 60 ml of cold water for 1 hour.
  2. strawberry jelly Cook according to package directions and let cool slightly.
  3. Cover the spring form with parchment.
  4. Shortbread(300 g) using a blender, turn into crumbs. Combine it with soft butter (80 g). Put the resulting mass on the bottom of the mold and send it to the refrigerator.
  5. Heat the swollen gelatin until the lumps are completely dissolved and cool.
  6. Whip cream with a fat content of at least 33% (200 ml) with sugar (150 g) until stiff peaks. Add mascarpone (250 g) or other cream cheese and mix.
  7. Beat cottage cheese (250 g) with a blender and gently mix into creamy mass.
  8. Put the filling on top of the biscuit cake and put the mold in the freezer for 10 minutes.
  9. Cut a few strawberries into slices and put on a curd surface. Top the cake with cooled jelly. To harden, put it in the refrigerator overnight.

Easy Berry Jelly Cake

When preparing the next dessert, you must follow this procedure:

  1. Cold butter (150 g) chop with a knife. Combine it with flour, cottage cheese and sugar (150 g each). Knead the dough. If it gets too thick, add some water or milk. Wrap the dough in cling film and refrigerate for half an hour.
  2. Gelatin (15 g) pour water according to the instructions.
  3. Wash and dry 1 cup of any berries. Strawberries, raspberries, blackcurrants are ideal. If cherries are used for the filling, then the bones must first be removed from them.
  4. Combine swollen gelatin with berries in a saucepan. Bring to a boil over low heat and immediately remove from heat. Cool down.
  5. Distribute the dough in shape, not forgetting to make sides and prick it with a fork. Bake the cake in an oven preheated to 180 ° C.
  6. Pour the berry mass at room temperature onto the cooled cake. Leave the mold to cool for 8 hours. Pie with berries in jelly is consumed immediately from the refrigerator. It can be served with a scoop of ice cream or whipped cream.

Apple pie with apple jelly

A very tender and light dessert is obtained according to the following recipe:

  1. The oven is heated to 180°.
  2. Prepare the dough. To do this, softened butter (100 g) is ground with a fork with sugar (100 g). 1 egg is also broken here and 100 g of sour cream are added.
  3. Flour (300 g) with baking powder (1 tsp) is sifted into a bowl with other ingredients. Knead the dough and immediately distribute it in a mold with a diameter of at least 26 cm.
  4. Apples (500 g) are peeled and peeled, after which they are carefully laid out on top of the dough.
  5. The form is sent to the oven for 35 minutes. Cool when ready.
  6. Gelatin (20 g) soaked in cold water 90 ml for 40-50 minutes.
  7. Apple juice(300 ml) bring to a boil over medium heat. If necessary, add sugar (30 g). Add gelatin and, without bringing to a boil, completely dissolve it in the juice.
  8. Once the jelly has cooled to room temperature, it is poured on top of the apples. After 6-8 hours, the jelly pie will be ready.

Sand cake with soufflé, jelly and fruit

As a decoration for the next dessert, any seasonal or tropical fruits. Jelly pie is equally delicious with mangoes, peaches, oranges and kiwis. Well, it is quite easy to prepare:

  1. Add sugar (2 tablespoons) to soft butter (80 g). Rub the ingredients with a spoon until they turn into a soft, creamy mass.
  2. Enter 1 egg and sift 1 cup of flour. Knead the dough, shape it into a ball and put it in the refrigerator.
  3. After half an hour, put the dough into a mold with sides, put some kind of load on top (for example, peas or beans) and bake in the oven at a temperature of 200 ° C for 15 minutes.
  4. Soak a tablespoon of gelatin in water, and then warm until completely dissolved.
  5. Egg yolk grind with sugar (25 g) and vanilla. Add a tablespoon of flour to the resulting mass and pour 50 ml of milk.
  6. Put egg mixture on a small fire and bring it to a homogeneous consistency. As soon as the cream has cooled down a bit, add a piece of butter (30 g) to it.
  7. Whisk the egg white until fluffy and carefully fold it into the yolk part of the soufflé. Gradually pour in the dissolved liquid gelatin.
  8. Pour the soufflé over the cooled crust and refrigerate it until set.
  9. Prepare the jelly, and when it cools to room temperature, pour it over the fruits laid out on the surface of the soufflé. Refrigerate the cake again. It is advisable to leave it in the refrigerator overnight.