Sponge cakes with fruit recipes with photos

Low-calorie delicate dessert

This no-bake cake is made with yogurt, but you can replace it with berry or fruit puree. Serve this delicacy at the end of a festive feast, and your guests will be satisfied and full.

Compound:

80 g gelatin;
3 packs of jelly;
500 ml yogurt with minimal fat content;
100-130 ml condensed milk.

Advice! You can complement the taste of the cake by adding different jelly. In addition, such a delicacy will be colorful and bright.

Preparation:

Advice! To ensure that the jelly cake can be easily removed from the mold, carefully lower it into hot water for a couple of minutes.

No sweet lover will refuse such a delicacy. The combination of cottage cheese, jelly and fruit gives a unique delicate taste and unsurpassed aroma.

Compound:

0.7 kg cottage cheese;
1 tbsp. granulated sugar;
1 tbsp. sour cream;
400 ml milk;
40 g gelatin;
½ tsp. vanilla sugar;
1 package of dry jelly;
2 oranges;
2 kiwis;
canned peaches and pineapples to taste.

Preparation:

History of jelly

Many people don’t even realize that jelly is not a new dish. Manuscripts 5 centuries ago mentioned such a product. Previously, bones were used instead of gelatin.

Times have passed, jelly has been improved. In 1845, a powder for making jelly was invented. But it did not have a strong enough effect and turned the liquid into the consistency of jelly. But 40 years have passed. We made a powder with a consistency more suitable to modern jelly. It was in 1885 that a jelly cake with sponge cake was prepared for the first time. Nowadays it is especially popular. We present to your attention a recipe for jelly cake with sponge cake. It became so tender and light that it immediately appealed to sophisticated gourmets.

“Broken Glass” is an amazing delicacy!

A no-bake jelly cake with sour cream is known to us as “Broken Glass.” The recipe is quite simple, and the taste of this dessert is incredibly delicate.

Compound:

2 packs of jelly;
20 g gelatin;
20 g vanilla;
600 ml sour cream;
favorite fruits to taste;
130 g cookies;
150 g granulated sugar.

Preparation:

Fruit cakes with sour cream are an excellent treat!

Light, yet rich desserts are great for festive feasts or just friendly get-togethers.

And for something delicious

, you don’t have to spend all day in the kitchen or be a professional pastry chef.

There are very simple and easy recipes for sour cream cakes with fruits that any housewife can handle.

The history of cakes

Today, many culinary specialists argue where the history of this culinary masterpiece began. Some believe that the first cake was made in Italy. Linguists say that translated from Italian the word “cake” means something intricate. Therefore, the word began to be associated with ornaments, flowers, in general, with

Others believe that the origin came from the East. Everyone knows oriental sweets, which were made from milk, honey and looked like a cake.

France occupies the most significant place in the preparation of this dessert. It occupies an honorable place among confectionery products around the world. French confectioners have been perfecting their original presentation and decoration of cakes for many centuries. This country is the birthplace of many sweets, without which not a single holiday is complete. These are biscuits, jelly, caramel and much more.

Each country differs in its preparation and traditions of decorating desserts. Exquisite cakes are prepared for celebrations, uniquely decorated with various symbols. Some cakes deserve to be in the Guinness Book of Records.

They were included in the sections for the longest cake, the tallest and the largest cake in the world. Previously, the word “cake” was not known in Russia. At that time, loaves were baked, which represented baked goods for the celebration.

For example, the baked one was decorated with various braids and curls. Sometimes figures of the bride and groom were placed in the center.

A modern confectioner has a unique jelly recipe or an original decoration. Not so long ago, ordinary cakes were used at celebrations. But in return came custom-made cakes, with all sorts of bells and whistles according to the client’s wishes. Cakes consisting of several tiers are popular. This type came from European countries. Then he conquered America, and then Russia.

To please your family with something sweet, here is a recipe for jelly cake with fruit. There are many cake decorations available today. They are decorated with ornaments, figures, and chocolate-covered fruits. For such an activity, the main thing is imagination.

Sour cream cake with fruits - general principles of preparation

Sour cream cakes with fruit can be prepared from full-fledged cakes, baked yourself, or purchased. Jelly desserts made from gelatin creams are becoming increasingly popular. There are also many recipes for cookies and gingerbread, which also serve as the basis for cakes.

Three rules for making sour cream:

1. You need to use thick and fatty sour cream. The liquid product will drain from the cakes faster than it will be absorbed.

2. You cannot beat the cream with a mixer for a long time, otherwise oil grains may appear and the buttermilk will separate.

3. You cannot add a large amount of sugar, as it will dilute the cream.

Gelatin is most often added to cream as a thickener.

, which must be diluted in water in advance and heated before adding. You can use any fruit for the cake; berries are often added. Before storing, the fruits are peeled and cut. They are also used to decorate desserts.

Secrets of delicious fruit cakes

The main rule is that you should choose only the highest grade flour for cakes.
Eggs must be cooled before beating.
There are several ways to cleanly separate the yolk from the white:
You can do this by simply rolling up a funnel of construction paper.
Crack the shell with a knife and separate the yolk by pouring from one half to the other.
The ideal sour cream can be only 20% from the store or sour cream purchased on the market from a trusted seller.
It is recommended to beat the whites only after cooling, and the yolks, before grinding with sand, should be at room temperature (they can even be slightly warmed up).
The cake will be especially juicy if the fruit is placed on a curd layer, filled with jelly and cream, and must have stood undisturbed for at least six hours. The jelly will harden well and the cakes will be soaked in cream.
If you are preparing a dessert with apples or pears, then keep the prepared pieces in a towel soaked in vinegar or sprinkle with lemon juice. Then they won't darken.
Never put jelly on fresh pineapples. This fruit will prevent the jelly from hardening. Other berries and fruits do not have such prohibitions. Cooks advise boiling hard fruits a little in a weak syrup.
To prevent the jelly from soaking the cakes, you need to apply a layer. This can be a thick layer of cream, thick jam or jam. The layer can be quite thin, but at the same time it does not drain from the cakes and does not mix with the gelatin layer. It is for this reason that custard or sour cream is not prepared in cakes with jelly.
The biscuit can be easily removed from the mold if it is still hot and placed on a cold, wet cloth.

Jelly cake with sour cream and fruit, no baking

From fruits we will take bananas, oranges and seedless grapes. But in principle, strawberries, kiwis, peaches (without peel) and pineapples are also suitable. These fruits will be easy to cut into pieces to add to the cake filling. Choose the ones you have and like the most. During strawberry season, use this berry, and in winter you can take oranges and bananas, since strawberries are very expensive. It is also worth noting that jelly can be used in various flavors: jelly is sold with the flavors of kiwi, apple, raspberry, strawberry, etc. Take the taste that suits your taste.

Since, we will use cookies. We take any: biscuit, shortbread or sweet cracker. Cookies combined with jelly give excellent taste and results.

To prepare the cake, it is best to use a springform or silicone mold from which the jelly can be easily removed. If there are no such forms, cover a bowl or pan with cling film and place all the layers of the cake there, then turn it over and remove the cake along with the film. So, prepare all the ingredients and start assembling our delicious cake.

sour cream – 600 g;
gelatin – 25 g;
water – 200 g for gelatin and 400 g for jelly;
sugar – 350 g;
jelly – 1 package;
cookies – 200 g;
seedless grapes – 200 g;
orange – 1 pc.;
banana – 1 pc.

Preparation:

According to the instructions, we dilute the jelly: pour 1 bag of dry jelly into 400 g. hot water. Stir and let cool to room temperature.

Place grapes on the bottom of the silicone mold (we used the quiche-mish variety) and fill with cooled jelly. Place the mold in the refrigerator for 3-4 hours until the jelly has completely hardened.

In the meantime, cut the cookies, we used biscuit, they are soft and tasty.

Peel the orange and banana, cut them into arbitrary shapes: circles and cubes.

Pour gelatin with hot water and leave to swell for 15-20 minutes. Then heat in a bowl until dissolved, but do not boil.

Beat in sour cream and sugar using a mixer, gradually add cooled gelatin and mix everything together.

Place fruit on the frozen layer of jelly.

Distribute pieces of cookies on top and pour sour cream on top. Place in the refrigerator for 5-6 hours, preferably overnight.

Turn the pan over and remove the cake onto a large plate.

The finished cake holds its shape perfectly and looks simply magical.

The jelly cake with sour cream contains the following ingredients:

for biscuit dough:

premium flour - 1 tbsp;
baking soda - 1 tsp;
eggs - 3 pcs.;
sugar - 0.5 tbsp.

Biscuit dough can be replaced with shortbread cookies or crackers.

For jelly-sour cream:

thick sour cream (at least 20% fat content) - 700g;
boiled water, chilled - 2 tbsp.;
gelatin - 4 tbsp;
granulated sugar - 1 tbsp.

For filling:

bananas - 2 pcs.;
large oranges - 2 pcs.;
tangerines - 4 pcs.;
canned pineapple - 1 b.

Banana Sponge Cake

General list of ingredients

Eggs	5 pieces.
Flour	250 g
Kiwi	2 pcs.
Sugar	280 g
Vanilla sugar	1 tsp.
Bananas	2 pcs.
Sour cream	500 g
Water	80 ml
Cream 35%	200 ml
Powdered sugar	150 g
Condensed milk	200 ml

Preparing a biscuit

For this we need:

five eggs;
flour 250 g;

200 g sugar.

Separate the whites from the yolks. Grind the yolks with sugar until white . You can use a blender to make banana puree and add it to the yolks.
Beat the cold whites into a thick foam.
We combine the protein and yolk masses. Knead with a silicone handkerchief, adding flour.
to 180° .
After greasing or covering the bottom of the mold with parchment, spread the biscuit dough in an even layer.
Cook for 30 minutes without opening the oven door. Check the degree of cooking with a wooden skewer or match.
Leave for 20 minutes in the switched off oven.
cool completely .

Making cream

For this we take:

vanilla sugar one tsp;
two bananas;
500 g sour cream;

35% cream 200 ml;
150 g powdered sugar;
condensed milk 200 ml.

Using a mixer, beat thick sour cream creamy and sugar grains dissolve.
Beat the cream at high mixer speeds into a dense, stable foam. Add powdered sugar and vanilla in small portions. Without ceasing to whip, slowly pour in the condensed milk.
Mix sour cream and cream with a silicone spatula.

Assembling the cake

We will need:

two kiwis;
80 g sugar;

two bananas;
water 80 ml.

Cut the peeled bananas and kiwi into thin rings.
Cut the biscuit into 3 layers with a long knife . Soak the cakes with sugar syrup. To do this, dissolve sugar in warm water, adding a tablespoon of cognac or rum to the cooled syrup if desired. Now our cake needs to be assembled.
Place a layer of cream on the crust and place a banana on top. Cover with the next layer of cake. Again a layer of cream, and kiwi on top. Cover with the last layer of cake (if it turns out uneven, you can turn it over).
Cover the entire cake with the remaining cream. We arrange the fruit beautifully. Our cake now has a delicious creamy fruity taste.
Keep the cake in the refrigerator for several hours or until the morning.

Delicious and light dessert

Jelly cake with sour cream and fruit is not only incredibly tasty, but also a light delicacy that will not leave anyone indifferent. And for those with a sweet tooth, this cake will be an absolute godsend, because it perfectly replaces high-calorie pastries.

In addition, gelatin, which is part of the dish, is a source of useful substances that help strengthen the heart muscle, improve brain activity, and also saturate the body with energy and regulate metabolic processes.

The recipe for making jelly cake with sour cream is very simple, especially without baking, i.e. when the dough is replaced with cookies. The only downside is that it will take quite a long time for the jelly cream to harden. But the cooking process itself will not take much time. To make the jelly cake with sour cream less cloying, you can replace the cookies with crackers.

The advantage of jelly fruit cake with sour cream over other delicacies is that this dish is a real field for flights of fancy. How to make a jelly cake with sour cream the “highlight” of the holiday table?

The answer is simple: you can make a beautiful and original decoration from jelly. For example, cut it into pieces and sprinkle on sponge cake. Or pour it over the fruit and place the already frozen mixture on the finished baked goods. And to make the cake juicier, you can even soak the cakes with liquid jelly.

The history of the appearance of jelly cake goes back to 1885. And the first jelly, in powder form, appeared in 1845, and it was used only as a food additive, and not as an independent dish.

Some consider Italy to be the birthplace of jelly cakes, while others are inclined to believe that this delicacy “comes from” the East. However, the most popular opinion in this regard is that the ancestor of this masterpiece is France, whose culinary delights have no equal.

So, jelly cake is prepared with sour cream or cottage cheese, sponge cake or cookies, as well as a variety of fruits. This page provides a step-by-step recipe for the most popular option - jelly cake with sponge dough, sour cream and fruit.

Jelly cake

Comments

To all people! At least once in your life you should definitely try to make this cake and eat a piece!! This cake is made only out of inspiration - this is “aerobatics”.

Antonina Svistunenko Reply: February 13th, 2020 at 14:31

This is the assessment. Thank you. The cake is, indeed, not only very tasty, but also light and refreshing. Can't compare to an all-flour cake. This is something completely unusual in our understanding of cakes. Try it!