Jelly cake with fruits and... Categories: Jelly cake. No-bake jelly cakes

An easy and quick low-fat cake made from sour cream jelly. Basic recipe and ideas for decoration.

The established expression “bake” a cake is, to put it mildly, outdated. Today it is very popular to make cakes without baking. If you can’t do without dough and are looking for a recipe for making a cake in a frying pan, then go to. Here we will talk about how to make a sour cream jelly cake that does not contain a drop of sponge cake.

Recipe for making light sour cream cake

Such a cake will be appropriate both in the summer heat, when you don’t want anything extra, and after a hearty holiday feast, when you don’t want to enjoy something heavy and high in calories. By the way, even girls who are constantly on diets can afford a small piece of this delicate and refreshing delicacy, just like the one.

The recipe for this dessert will appeal to even the laziest housewives, busy ladies and young cooks taking their first steps in the kitchen.

To prepare a large no-bake cake with sour cream, you will need the following products:

1 liter of sour cream;
3-4 tablespoons of gelatin (the lower the fat content of sour cream, the more gelatin);
1 cup of sugar;
vanilla or vanilla sugar.

Gelatin is soaked in a partial glass of cold boiled water for about 40-50 minutes. Then place the dishes with it in hot water and dissolve in a water bath until smooth.

Beat the sour cream well, gradually adding sugar or powdered sugar (if the mixer is not very powerful, then it is better to use powder). Those with a sweet tooth can increase the amount of sugar by 1.5-2 times. You also need to add vanillin, and then pour in the cooled gelatin mass.

You can do whatever you want with the resulting jelly base. Having a basic recipe in hand, it’s easy to create different masterpieces every time. We offer you a few ideas, and then use your imagination and create!

Jelly Cake Design Ideas

Divide the resulting mixture into two parts, add cocoa to one, and then quickly spoon the not yet hardened jelly into the mold with a spoon: lay out one spoon of white sour cream, then brown. The result will be something like a zebra pie. You can add cocoa to 1/3, then the dark stripes will be more pronounced.
Divide the sour cream jelly into several parts and add bright dye to each of them. Lay out the cream in layers, each time putting the mold in the refrigerator for a short time. Make sure that the rest does not have time to harden.
Prepare fruit jelly (the easiest way is to buy instant jelly in the store), pour a little jelly into the bottom of the mold and refrigerate. Place peaches, raspberries, oranges, strawberries or other fruits and berries on the frozen layer. Carefully pour the remaining jelly on top so that the design does not blur. It’s better to pour a little so that the berries stick, let them harden, and then pour out the rest. When the fruit base has hardened, pour in the sour cream jelly and leave to harden.
Can't live without biscuit? Use it for the bottom and layer, and if you want a more delicate cake, cut the sponge cake into pieces and mix with sour cream.
Don't want to bake? Take the finished biscuit roll and carefully cut it into pieces. Cover the bottom of the bowl with cling film and line the sides and bottom with biscuit circles. Instead of a sponge cake, you can put pineapple slices on the bottom and fill them with clear or fruit jelly. Pour sour cream jelly into the resulting hole and let it harden well. You will get an interesting turtle to make a head for.
Are you on a diet? Place fruit in small silicone molds and fill them with jelly mixture. When it hardens, turn the molds over and serve beautiful and light cakes to the table with a cup of delicious.

Photo selection of decoration options

We hope that you will master the preparation of this no-bake jelly cake to perfection! For inspiration, here is a small selection of photos of homemade masterpieces prepared based on this recipe.

If you have your own ideas for preparing this wonderful delicacy, share them in the comments. We also advise you to take note of a simple recipe and (if you don’t like to waste time on complex dishes, you will like them). We are for simple recipes!

We wish you inspiration and success! And if your passion for baking leads to extra pounds, choose a light diet or use pharmacy products.

There are many reasons to make a delicious cake. Only in the summer, when it’s hot, you don’t want to stand at the stove. This is where no-bake cakes may be appropriate. Recipes (photos of such desserts are presented below) will definitely be found in any culinary notebook. But a special place among them is occupied by jelly cakes with added fruit. And the whole point is their lightness and freshness. This is what you need on a hot summer day.

How to cook?

Line a springform pan with a diameter of 18 cm with cling film. Instead, you can take any container with a volume of 1.5-2 liters, and then you can make a jelly cake with fruit, changing the order of layers. Remove the fruit from the compote, add stevia and 2 tablespoons of compote. Grind in a blender. Separately, soak in water for 10 minutes. Squeeze well and dissolve over low heat in 50 ml of liquid. Add while still hot to the fruit mixture and beat until it increases in volume and brightens. Then add and mix well. Place in the mold and wait until it cools down. Usually it takes about 2-3 hours.

Just like other jelly fruit cakes (photo above), it is multi-layered. For the second layer, wash the fruits and berries well, sort them and place them on top of the curd soufflé. It is advisable to do this carefully and as beautifully as possible, because they will be clearly visible in the transparent mass. Prepare jelly from the remaining compote and powdered gelatin according to the instructions on the package. You can also use semi-finished products. Pour over the fruit and put it back in the refrigerator until it hardens completely.

Of course, it takes time to make no-bake jelly cakes. The recipes (photos of desserts are always amazing) will require some skill, but you don’t need to turn on the oven on a hot day. And eating them in the heat is much more pleasant.

Jelly cake with fruit is a good way to enjoy during the hot season, because the treats are usually prepared without baking. Some recipes can be adapted for a vegetarian or any other diet menu by eliminating the dairy base and replacing sugar with another sweetener.

Cooking method

Jelly cake with sponge cake and fruit is prepared quite quickly and does not require much effort.

First, bake a sponge cake; you can add cocoa to the dough to make a chocolate cake. Let it cool. Then we tear it into pieces.

Fill the gelatin with water and wait until it swells. After this, put it on the fire to dissolve, making sure that the gelatin does not boil. Let cool to room temperature.

Mix sour cream with sugar until smooth, then pour in cooled gelatin.

Cover the cake pan with cling film and lay out the sponge cake and fruit in layers, filling with cream. If desired, decorate the top with fruit or fill it with jelly. The main thing is to use half as much water as indicated on the package.

Place the cake in the refrigerator until completely frozen . Then turn the jelly cake with fruit over. The photo shows an example of design.

How to make jelly fruit cake?

Every cook can prepare a jelly cake with fruit without baking if he uses a good recipe and does not forget about some basic rules for making such desserts.

To make a fruit jelly cake at home, you will need suitable utensils: a springform baking dish or a deep bowl, it needs to be covered with cling film, so the cake can be easily removed from the container.
As a base cake, crushed cookies mixed with butter are used, shortbread cake, which you can bake yourself in advance, or a sponge cake, which is also prepared with your own hands or a purchased sponge cake is used.
The jelly mass is prepared on the basis of sour cream, whipped cream, and yogurt.
A simple cake with jelly and fruit does not involve the use of dairy products. Pieces of fruit are poured into the jelly mass, forming layers of the delicacy. Each layer should harden in the refrigerator for at least one hour.
Any jelly fruit cake should be chilled for 4-8 hours.

Jelly cake with fruits and sour cream

A cake with jelly and fruit prepared according to a basic recipe is very easy to assemble. It is important to use fatty sour cream, which can be whipped; instant granulated gelatin is also suitable. Use any fruits that are on hand: citrus fruits, pineapple, strawberries or bananas and other soft fruits.

Ingredients:

sour cream – 500 ml;
gelatin – 3 tbsp. l.;
water – ½ cup;
strawberries – 100 g;
banana – 2 pcs.;
orange – 1 pc.;
vanillin;
sugar – 1 tbsp.

Preparation

Dissolve gelatin in water and leave to swell for 30 minutes.
Beat sour cream with sugar until fluffy.
Place gelatin on low heat, stirring until it dissolves, do not boil!
While stirring the sour cream, add gelatin in a thin stream.
Add chopped fruits and mix.
Cover the mold with film, pour in the sour cream base.
Refrigerate the jelly fruit cake for 4 hours.

A sponge cake with jelly and fruit can be prepared in two ways: the first is to use the cake as a base on which the jelly will be placed, the second is to break the sponge cake and add it to the gelatin mass. This recipe uses kiwi, it needs to be boiled in syrup for 5 minutes.

Ingredients:

biscuit – 1 pc.;
sour cream – 500 ml;
gelatin – 40 g;
water – ½ tbsp. + 1 tbsp. for syrup;
sugar – 1 tbsp. + ½ tbsp. for syrup;
vanillin;
lemon curd – 2 tbsp. l.;
banana – 2 pcs.;
kiwi – 4 pcs.;
jelly with kiwi flavor – 40 g.

Preparation

Boil water with sugar, add kiwi mugs. Simmer for 5 minutes, remove the fruits from the syrup, and cool.
Pour gelatin with water and heat for 30 minutes.
Dissolve Kiwi jelly in 100 ml of warm water.
Cut the biscuit into 2 layers, place one in a springform pan.
Soak the crust with lemon curd.
Beat sour cream with sugar and vanilla.
Add gelatin in a thin stream, stirring the mixture.
Pour the sour cream base over the biscuit and cool for 30 minutes.
Place banana and kiwi mugs, pour in jelly.
Refrigerate the cake for 4-6 hours.

Cheesecake lovers will appreciate it with fruit. For smoothness and dense consistency, add cream cheese to the cottage cheese: Philadelphia, mascarpone. Fruits in this version serve as decoration, so that the cake does not seem cloying, you can use sour fruits, or dilute the composition with berries.

Ingredients:

shortbread cookies – 400 g;
butter – 50 g;
curd mass – 400 g;
mascarpone – 250 g;
sugar – 200 g;
vanillin;
gelatin – 40 g;
water – ½ tbsp. + 300 ml for jelly;
strawberries, raspberries – 200 g;
canned pineapple – 2 rings;
jelly “Cherry” - 90 g.

Preparation

Grind the cookies into crumbs, add melted butter, distribute in the mold, compact. Put in the refrigerator.
Soak gelatin in ½ tbsp. water.
Beat cottage cheese with sugar and add mascarpone.
Warm up the gelatin and pour into the cottage cheese.
Place the curd layer on top of the crust and refrigerate for 1 hour.
Pour hot water over cherry jelly.
Add chopped fruits and berries to the jelly and mix.
Place the fruit layer on top of the curd layer and smooth it out.
Refrigerate the jelly cake with berries and fruits for 4 hours.

Sand cake with jelly and fruit

Fruit jelly cake according to this recipe also turns out very beautiful. You can use canned slices or fresh apricots or peaches; make a thick jelly from the syrup and pulp, which will cover the finished dessert with a thick layer. Some of the sour cream and jelly cream and fruit are used to decorate the cake.

Ingredients:

Savoyardi – 25-30 pcs.;
shortbread cake – 22 cm diameter;
sour cream 25% - 500 ml;
gelatin – 40 g;
sugar – 150 g;
canned apricots – 200 g + 6-7 pcs. For decoration;
apricot syrup – 200 ml;
jelly “Peach” - 90 g.

Preparation

Soak gelatin in ½ tbsp. water, after half an hour, heat until dissolved.
Pour 200 ml of hot water into the jelly.
Beat sour cream with sugar, add gelatin in a thin stream.
Add 2/3 of the prepared and chopped apricots, mix.
Place the cake in a springform pan, spread the savoiardi around the circumference, pour in 2/3 of the sour cream, and cool for 40 minutes.
Pour syrup and grated apricot pulp into the cooled jelly. Mix.
Spread the jelly over the cake and let it cool for 1 hour.
Decorate with cream and slices, cool for another 3 hours.

To prepare a delicious jelly and fruit, you need to choose fruits and a milk base that suit your taste, this means that with cherry yogurt and, for example, orange, the dessert will not be very tasty. Crushed cookies are used as a base, as for cheesecake, or a ready-made cake layer: sponge cake or shortbread.

Ingredients:

cherry yogurt – 500 ml;
sugar – 100 g;
gelatin – 40 g;
water – ½ cup;
chocolate cookies – 300 g;
melted butter – 50 g;
strawberries, cherries, raspberries – 200 g.

Preparation

Soak the gelatin and heat for 30 minutes until the granules dissolve.
Beat yogurt with sugar, add gelatin gradually, add 2/3 of the prepared berries.
Grind the cookies, combine with butter, place in the mold, compact.
Pour the yogurt mixture over the crust, cool for 30 minutes, garnish with the remaining berries, and refrigerate for 4 hours.

Jelly cake with fruits and cookies

This fruit and cookie jelly cake recipe comes together in no time. For fruits, you will need dried dried apricots (in summer you can use fresh apricots), banana, strawberries and tangerines. For the base, you can use full-fat sour cream or yogurt; all components are laid out in layers. For decoration you will need a bowl and cling film.

Ingredients:

sour cream – 600 ml;
cookies – 400 g;
gelatin – 50 g;
sugar – 150 g;
strawberries – 100 g;
banana – 2 pcs.;
tangerines – 3 pcs.;
dried apricots – 50 g.

Preparation

Soak the gelatin, warm it up after 20 minutes (do not boil!).
Beat sour cream with sugar, add gelatin.
Cover a bowl with film, pour in 1/3 of the sour cream, add a layer of broken cookies and chopped fruit, repeat another layer, pour in the rest of the cream.
Place whole cookies on top of the cake and refrigerate for 4 hours.
Turn the jelly and fruit onto a plate, remove the film.

This cake can be made without baking using a store-bought crust. To make the dessert look impressive when cut, a springform pan is taken with a larger diameter than the cake. To use these ingredients, you will need a 30 cm container; the cake is baked in a 22 cm mold. The jelly filling for the fruit cake is prepared from ready-made orange jelly.

Ingredients:

sponge cake - 1 cake;
cream 33% - 600 ml;
powdered sugar – 200 g;
orange jam – 100 g;
jelly “Orange” - 90 g;
water – 300 ml + 100 ml for gelatin;
gelatin – 50 g;
orange – 2 pcs.

Preparation

Soak the gelatin in cold water, boil until the granules dissolve.
Pour hot water over the jelly, stir and set aside.
Whip the cream with powder and add gelatin in a thin stream.
Cut the biscuit into 2 layers, place one in the mold, soak with jam.
Spread 2/3 of the cream, cool for 30 minutes.
Place the second cake layer, soak in jam and spread another 2/3 of the cream, cool for 30 minutes.
Scald the oranges, wash and dry. Cut, place on top of the cake, pour in the jelly.
Cool for 2 hours, remove from the mold, decorate with cream, refrigerate for another 3 hours.

Exotic cake with jelly and fruit

The unusual one with fruit was called “Exotic” due to its original design. You can use readily available oranges, bananas, berries, or use mangoes and peaches. In this case, it is better not to use ready-made flavored jelly, but to make it yourself from gelatin and orange juice.

Hello, dear readers! Almost any holiday with a feast is a severe blow to the figure. Would you believe it if I told you that the most important element of a holiday treat, cake, can be delicious and low in calories? In addition, such desserts are prepared very quickly, easily, and do not require baking. How is this possible?

It’s very simple: you just need to give up flour, eggs and a lot of sugar. What then should you use to make dessert from? The main ingredients are fruit and gelatin. I’ll tell you in detail below how to make a no-bake fruit cake with gelatin using different recipes.

Recipe: Jelly cake with fruit and sour cream

Biscuit:
eggs - 3 pcs.
sugar - 1 glass
flour - 1 cup
Sour cream jelly:
gelatin - 3 tbsp. l.
water (cold boiled) - 200 ml
sour cream - 800 g
sugar - 1 glass
vanillin optional
fruits or berries - 500-700 g

Sponge cake: - beat eggs with sugar until foamy for 7-10 minutes, - then add flour, mix with a spoon, pour into a greased pan, - bake until done. - Remove the finished biscuit from the bowl, cool completely, cut into cubes.

Sour cream jelly: - soak the gelatin in a glass of cold boiled water for 40-60 minutes, - beat the sour cream with sugar until the sugar dissolves. - bring the soaked gelatin to a boil, but do not boil, - mix with sour cream and sugar.

Fruits: - wash and cut into cubes. — For this recipe, it is better to choose very soft fruits or berries. such as peaches, kiwi, bananas, strawberries, raspberries.

Place pieces of fruit at the bottom of a large container (approximately 3 liters); they will be at the top in the finished cake.
Then top with half the chopped fruit and half the biscuit cubes.
Carefully pour half of the sour cream-jelly mixture so that the pattern on the bottom does not get lost.
Place in the refrigerator until hardened (half an hour to an hour).
Then lay out the remaining biscuit and fruit, and fill with the remaining sour cream.
Place the mold with the jelly-sour cream cake in the refrigerator for several hours (overnight).
To make it easier to remove the finished sour cream cake with fruit from the mold, lower it into hot water for a few seconds. You can also line the mold with cling film in advance and then pour in the jelly-sour cream mixture with fruit and biscuit.

Fruit cake made from cottage cheese and gelatin

To prepare the dessert we will need:

half a kilogram of cottage cheese 1% or low-fat;
300 grams of sour cream;
a small amount of honey;
30 grams of gelatin;
glass of water;
favorite fruits or berries.

How to do it?

In a clean, dry container, mix cottage cheese with sour cream. If the cottage cheese is too grainy, I recommend rubbing it through a sieve. This will make the cake softer and more uniform.
Honey is added to the resulting curd mass.
The gelatin is poured into a separate bowl and then filled with a glass of water. Everything is mixed and left for 10 minutes until the gelatin grains swell.
The bowl with gelatin is set on low heat and heated. At this time, the liquid must be constantly stirred so that it does not burn. If you don’t have free time for this, you can heat the gelatin in a water bath.
After all the grains have disappeared, liquid gelatin must be poured into the curd mixture in a thin stream. At this time, everything needs to be actively mixed.
Fruits or berries are washed, peeled or seeds removed if necessary, and cut into pieces.
Place all the fruit slices on the bottom of a round bowl. I usually use a glass bowl so that I can see how smooth the fruit pattern is on the future dessert. By the way, to prevent our cake from sticking, the mold must be covered with an even layer of cling film. With its help, it will also be easier for you to get the dessert; for this you will need to leave at least 10 centimeters of film on all edges.
A curd base is laid out on the fruit, the top of which must be leveled using a spatula or knife.
The curd dessert is placed in the refrigerator for a couple of hours. Once the cake has hardened, remove it from the bowl and turn it over onto a plate, fruit side up.

Don't forget to remove the cling film, then you can serve the dessert!

How to make a cake?

First, pour the gelatin into about half a glass of cold water. Leave it until it swells. Thirty minutes is usually enough. Afterwards, the bowl with gelatin is placed in a water bath. Stirring thoroughly, cook until completely dissolved.

Separately, beat sugar and sour cream in a bowl. You need to act for a long time so that the grains are completely dissolved, then gelatin is introduced in a thin stream, without ceasing to beat the mass.

The bottom of a deep bowl must be covered with cling film. Fruits or berries are peeled and cut to taste. The cookies are cut into large pieces. Place both ingredients in a bowl and mix together. Pour sour cream over everything and cover with another cling film. Place the cake with sour cream and gelatin with fruit in the refrigerator for two hours.

Turn the finished dessert over, removing the cling film. Serve cut into pieces.

Sponge cake without baking

This recipe is a little higher in calories than the previous one, since it uses a small amount of biscuit and sugar, but in moderation it will also not be a disaster for our figure.

To prepare this dessert, you will need the following products:

300 grams of biscuit (sold ready-made in the store);
half a liter of 10% sour cream;
half a glass of water;
a glass of sugar;
3 tablespoons of gelatin;
any berries and fruits.

Jelly cake is very easy to prepare, just follow the following step-by-step recommendations.

The sponge cake breaks into small pieces. I usually tear it by hand into 2x4cm slices. Don't want to use store-bought crust? Then you will have to bake it according to any recipe, the main thing is that it is soft, fresh and airy.
Water and gelatin are mixed in a separate container. The resulting liquid is left for half an hour.
The container with gelatin is placed in a water bath. Here you need to wait until all the gelatin grains dissolve.
At this time, in a separate bowl, whip sour cream with sugar.
Gelatin is poured into the sweet sour cream in a thin stream.
Fruits are washed and cut into small pieces. I usually use bright fruits to make the dessert look impressive. I cut the peeled fruits into slices, which can be arranged in an even thin layer.
A deep bowl without corners is covered with cling film. Next, fruit pieces, biscuit, and fruit are placed in layers in the container. This should continue until all the ingredients are laid, the last layer should be a sponge cake.
Do you like interesting, bright desserts? Then each fruit layer can be made in a different color. For example, use strawberries in one layer, kiwi in the second, and banana in the third. By the way, sour fruits can be sprinkled with powdered sugar; I think a small amount of it won’t do anything bad to our figure, and our mood will improve significantly!
After placing all the ingredients, the sour cream soufflé is carefully poured into the bowl.
Next, the cake is placed in the refrigerator for 3-4 hours until completely frozen.
To remove the dessert, you just need to carefully turn it over onto a serving plate. Thanks to the use of cling film, it will not stick or crack.

Sometimes sour cream results in a rather thick cream, which is difficult to penetrate through all the fruit and biscuit layers inside the cake. If you get just such a cream, then I advise you to pour it in as you add the main ingredients.

Gelatin can not only be used as food, but also made!

Strawberry cake with gelatin

In the photo: delicious strawberry gelatin cake

To prepare the dessert you will need:

half a kilogram of sour cream;
200 grams of granulated sugar;
20 grams of instant gelatin;
120 grams of “Anniversary” cookies;
400 grams of fresh strawberries;
200 grams of frozen strawberries;
half a glass of warm water.

Step by step recipe:

Frozen berries are placed in a deep plate and left until completely defrosted. I do not recommend using a microwave for these purposes, since heat treatment significantly changes the taste of the berries, not for the better.
50 grams of sugar are added to the defrosted strawberries, everything is poured into a blender and crushed.
In a separate container, gelatin is soaked in water for 40 minutes.
Fresh strawberries are washed, dried, and separated from the green stems. And then each berry is cut into thin slices.
The cookies are broken into small pieces and transferred to a blender, where they are ground into small granules. You shouldn’t get too carried away with the grinding process, as cookies with the consistency of dust will become too soggy under the influence of the gelatin cream and will not be able to keep their shape.
Using a mixer, whip sour cream mixed with sugar. The sour cream needs to be brought to a fluffy consistency. Make sure that the sugar is completely dissolved.
Gelatin is dissolved in a water bath, and then poured into sour cream in a thin stream. Everything is thoroughly mixed.
Cookies are placed in a silicone mold. It is very important to compact this layer thoroughly so that it holds the shape of the cake. You can use a dinner spoon for this.
Sour cream jelly cream (30% of the total volume) is poured on top of the cookies.
Then a layer of strawberry jam with a small amount of berry slices is placed in the mold.
The remaining jam is mixed with sour cream and poured over the berry layer.
The remaining slices of fresh strawberries are laid out on top in a beautiful design.
The form is placed in the refrigerator for 4 hours.

How to remove the resulting dessert from the mold? It’s very simple: the frozen cake must be cut into portions and then dipped in hot water for a few seconds. The cream will come off the silicone walls and each piece can be easily removed with a regular spatula.

If you're not in a hurry, I recommend leaving the cake in the refrigerator overnight to give it a firmer, denser texture. In the process of preparing dessert, you can show your imagination: for example, divide the prepared sour cream or curd cream into two parts, into one of which add a couple of spoons of cocoa. If the resulting soufflé is poured into the mold one by one (either white or chocolate), you will get a “Zebra” cake. Using the same principle, you can use special food colorings.

In the summer heat, you don’t want to turn your kitchen into a sauna in order to bake that much-needed birthday cake. We offer recipes for a cake with gelatin and fruits, which is prepared, but despite this, has an original and simply delicious taste that will appeal to both adults and children.

Sour cream cake with gelatin and fruits

Ingredients:

– 650 ml;
mix of any fruits and berries – 650 g;
vanilla sugar – 15 g;
gelatin – 25 g;
granulated sugar – 350 g;
filtered water – 230 ml.

Preparation

Pour the gelatin into a ladle, fill it with filtered water and leave to swell for one hour. Then we put it on the stove and heat it until it dissolves, but do not boil. Set the dissolved gelatin aside to cool to room temperature. Meanwhile, add granulated sugar and vanilla sugar to the sour cream and beat with a mixer until fluffy. Combine the sour cream and gelatin mass and mix thoroughly until smooth.

Line a deep mold or bowl with cling film, place washed, dried and, if necessary, chopped fruits and berries on it, fill it with the prepared mixture of sour cream and gelatin and place the dish in the refrigerator for four hours. Turn the frozen cake over onto a plate, remove it from the mold, remove the cling film and serve.

For a better aesthetic appearance and delicate taste, it is advisable to use multi-colored berries and fruits with moderately dense pulp for the cake.

Cold cake with fresh fruit and crackers in gelatin

Ingredients:

sour cream with a fat content of at least 20% - 700 ml;
cracker with poppy seeds (crunch) or any other – 300 g;
raisins – 100 g;
milk chocolate – 200 g;
instant gelatin – 25 g;
fruit jelly in bags – 1 pc.;
fruits or berries – 300 g;
granulated sugar – 200 g;
hot water – 450 ml;
vanilla sugar – 1 sachet.

Preparation

When preparing a cake according to this recipe, we select fruit jelly in bags depending on what fruits or berries we will use. For example, if we have a cherry as a decoration for a cake, then the jelly should be cherry, or at least red. Green grapes can be filled with jelly with kiwi flavor.

Dissolve gelatin in 150 milliliters of hot water, and fruit jelly in 300 milliliters or according to the instructions on the package. Set both dishes aside to cool. Pour hot water over the raisins to steam.

We break the cracker in half, and if it is large, then into several parts, so that we get pieces measuring approximately one to one and a half centimeters. Grate the chocolate on a coarse grater or chop finely with a knife.

Place the sour cream in a suitable container, beat with granulated sugar and vanilla sugar until fluffy, pour in the cooled gelatin and beat a little more. Add cracker pieces, raisins and mix well.

Place a third of the sour cream base for the cake in a springform pan and sprinkle with half the chocolate chips. Then add another part of the sour cream mixture and chocolate again. Distribute the remaining mixture on top and place the mold in the refrigerator for thirty minutes.

Then place pieces of fruit or berries on top and fill with fruit jelly.

Leave the cake in the refrigerator until completely set, about three hours.

Now remove the sides, carefully transfer the cake to a plate and serve.

You can also use only the sides of the springform pan to fill the cake, which must be placed directly on the dish, and parchment paper cut into rectangles should be placed under the edges of the pan. When the cake has hardened, remove the sides and remove the paper.

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