Jelly cake without baking for lovers of delicate desserts with fruits. Recipe: Cake "Swan tenderness" - biscuit with sour cream and strawberry jelly Biscuit jelly cake with sour cream

Why is there more and more interest in making cakes with sour cream- It's not hard to guess. Sour cream - sour milk product. Its fat content is not as high as that of butter. Using sour cream in combination with gelling components, you can completely reduce the consumption of fatty and high-calorie components to a minimum so as not to completely give up your favorite dessert.

Cake, jelly on sour cream - general technological principles

The best base for a jelly cake is a biscuit. Its texture goes well with the sour, creamy taste and any sweet additions to your favorite dessert. Cooking a biscuit is not difficult, and you can come up with hundreds of options for sour cream!

Interesting about the biscuit.

The basis of the biscuit is sugar, eggs, flour. Biscuit dough becomes fluffy, mainly due to the properties egg white. The recipe for a biscuit consisting, literally, of "1 cup flour, 1 cup sugar and 5 eggs" involuntarily comes as a surprise. Because it is not clear why you need so much flour and sugar.

Let's count. The weight of one medium-sized egg, without shell, is about 50 g.

5 eggs, respectively - 250 g. A glass of sugar - 200-250 g; a glass of flour - 140-160 g.

The weight of the dry mass in such a recipe is almost twice the weight of the eggs, and this despite the fact that the eggs are not 100% liquid! What product can be obtained by following this recipe? The answer is obvious.

Therefore, for any biscuit dough, the presence of fresh and chilled eggs is more important than flour and sugar. Flour contains gluten and helps bind the dough during baking. Having a large mass and density, in relation to eggs, it can precipitate the whipped mass so that you have to throw out the "stone" cake immediately after baking.

The ratio of flour, sugar and eggs in the biscuit dough should be such that in ready dough there was more free moisture, that is, for 50 g of eggs, add 15 g of sugar and no more than 20 g of flour. Then the finished biscuit will always be light, soft and tasty. Increasing sugar, by the way, does not increase the sweetness of the product. In biscuits, additional sweetness is obtained by impregnating the finished, cooled semi-finished product with syrup.

Gelatin or agar?

Speaking of jelly cakes, you need to immediately stop at the choice of the gelling component.

Let's leave pectin for the preparation of fruit and berry jelly, which, by the way, will be a very appropriate addition to jelly sour cream, but sour cream jelly with a stable texture based on pectin will not work. There are two more options for gelling sour cream: gelatin and agar-agar.

Despite the common properties of these types of thickeners - the ability to turn a liquid into a gelatinous dense mass, there are significant differences between them. In addition to the fact that gelatin is extracted from the skins, joints, cartilage tissues of animals, and agar-agar is obtained from seaweed, the principle of interaction of thickeners is also different.

Gelatin is dissolved at a low temperature. The critical temperature for this thickener is below 0° and above 60°. Under this temperature regime, it loses its gelling properties. Moreover, re-cooling a dish gelatinized with gelatin does not give the desired result. In addition, gelatin has a low viscosity in an acidic environment, so jelly from acidic fruits and berries can only be prepared by increasing the amount of gelatin by 1.5 - 2 times, depending on the acid content in the dish. Gelatin, food grade "A" is obtained from pork skins, gelatin "B" - from parts of cattle. The latter is of higher quality.

Agar-agar is dissolved in water at a temperature close to boiling. It is more resistant to acid than gelatin. Jelly products based on gelatin begin to melt, lose their shape and density under the hot rays of the summer sun, while for agar the air temperature on a hot summer afternoon is completely "indifferent". In an acidic environment, the gelling properties of agar-agar, unlike gelatin, on the contrary, increase.

And the last comparative criterion: it is difficult to find high-quality gelatin, which does not contain any smell reminiscent of its animal origin. Therefore, it is better to use it for the preparation of jelly, jellied dishes, where gelatin will naturally combine with the products that make up these dishes. Agar has no smell at all.

About sour cream in a jelly cake.

Sour cream has a fat content of 10 to 60%. Like any fermented milk product, it is useful for digestion and has high dietary properties.

For sour cream, fatty sour cream containing a lower percentage of rennet is more suitable. But for the preparation of sour cream jelly, you can use sour cream of any fat content. The taste of such a jelly, of course, will not be the same, although a dense and stable consistency can be created using a thickener. Sour cream jelly from a fatter product will have a characteristic creamy taste. Low-fat sour cream, rather, will resemble yogurt or kefir.

Gelled sour cream will acquire many different flavors if you add fruits or juices, chocolate, alcohol extracts or other flavors to it. Considering that sour cream jelly has a white, matte color, it is possible, with the help of additives, to create a very bright, multi-colored dessert.

To reduce the content of rennet in low-fat sour cream, it is pre-filtered, keeping it suspended above the pallet, in a gauze filter.

Any fruits and berries are perfectly combined with fermented milk products to taste. Here it is necessary to exclude the addition of only those ingredients to sour cream that can cause heaviness in the stomach, indigestion. In particular, this exception to the rule applies, for example, to pears, melons and some other fruits.

The combination of taste should also be taken into account. If sour cream has a pronounced sour-milk taste, then, most likely, its combination with sour types of berries and fruits will enhance the effect. It is possible that increasing the amount of sugar will help correct this deficiency if you really want to use just such a composition, but do not forget that sugar will also increase the separation of liquid from fruits and sour cream, and the cream will become watery.

Of course, you can store a jelly cake on sour cream for a very short time, given its very delicate composition.

Let's move on to examples of successful combinations of sour cream in your favorite dessert.

Recipe 1. Cake, jelly on sour cream "Marble"

Ingredients:

Biscuit cake, round (24 -26 cm)

Sour cream 30% 400 g

Vanilla 4 g

Gelatin (food grade B) 40 g

Fructose 200 g

Melted dark chocolate 100 -150 g

Almond slices 50 g

Cooking:

Sponge cake soaked in vanilla or rum syrup, place in a detachable form. Make a jelly with medium-fat whipped sour cream, dissolved gelatin, fructose and vanilla. When the jelly is half thick, pour warm (but not hot!) melted chocolate into it, introducing it in a thin stream while continuously stirring the sour cream jelly. It is not necessary to bring the color of the cream to a uniform color. The marble pattern must be preserved. Pour the resulting mass onto a biscuit base in a mold and place in the cold to solidify. Remove the finished dessert from the mold, transfer to a dish or portioned plates, sprinkled with almond crumbs.

Recipe 2. Cake, jelly on sour cream, with berries "Gorka"

Ingredients:

Biscuit, ready (24-28 cm)

Sea buckthorn

Agar - 5-7 g

Milk, hot (100°C) 250 ml

Raspberry syrup 150 ml

Honey, liquid 100 - 140 g

Sour cream 30% 350 g

"Mascarpone" (or any cream cheese) 250 g

Sugar 200 g

Water 100 ml

fresh mint

Confectionery cream 300 ml

Mint caramel, lollipop 250 g

Cooking:

You will need a detachable form in which the biscuit semi-finished product will fit, and on top of it, the jelly mass will be placed, and then the curd-creamy one, with berries.

Sort the berries, wash and dry. You can use any other combination of bright and fragrant berries, 100 g of each type.

Combine berry syrup with sour cream, beat, if necessary, add sugar. Also add prepared berries to sour cream. Temporarily set aside the prepared mass.

Boil a bunch of fresh mint and spinach with boiling water and let it brew. When the infusion has cooled, strain and combine it with honey.

Beat the cream cheese and combine it carefully with the honey-mint syrup, and then with the whipped cream. You should get a homogeneous mass of green color.

Dissolve agar in boiling milk and, with rapid stirring, add the thickener to the sour cream with berries and raspberry syrup. Pour the mass into the mold biscuit cake. When it hardens, put the cream, green cream and level the surface with a metal spatula or knife.

On a dish lined with foil, pre-oiled, pour melted caramel with a thin thread, applying a grid or any pattern. Wrap the foil together with the caramel pattern around plastic bottle when the caramel hardens slightly and becomes firm but flexible. Place the wrapped bottle in the refrigerator to harden the caramel. Then remove the foil and carefully separate it from the caramel cone.

Set the decor on the surface of the cake, frozen and removed from the mold. Decorate the cone with mint leaves, and the surface of the entire cake with berries.

Recipe 3. Cake, jelly on sour cream "Coffee ice cream"

Ingredients:

Cream (33%) 200 g

Sour cream (40%) 150 g

Vanilla 5 g

Sugar 250 g

Instant coffee 30 g

Milk 150 ml

Chocolate chips 300 g

Cooking:

Place the biscuit in a form (detachable or without a bottom). For the cream you will need a very thick and oily, homemade sour cream, with a sweet taste. Beat it with sugar, being careful not to beat the mass too much so that it does not exfoliate. Dissolve coffee, vanilla in half of the required volume of milk. Add to sour cream. Whip the confectionery cream and combine with sour cream. Lastly, add the agar dissolved in the second part of the milk (in boiling water) to the cream. Cool the milk with agar slightly before pouring it into the cream, so as not to brew it. Add agar dissolved in milk with rapid and continuous stirring.

Put the finished cream on a biscuit, and put the cake in the refrigerator. Once set, cover the cake with melted chocolate icing, garnish with snow-white peaks of whipped cream.

Recipe 4. Cake, jelly on sour cream, with oranges

Ingredients:

Two biscuits

Chocolate (for decoration) 100 g

Sour cream, fat (not less than 30%) 0.5 kg

Oranges 0.5 kg (net)

Sugar 350 g

Whipped cream (for decoration) 100 - 150 g

Vanilla syrup 120 ml (for biscuit impregnation)

Milk 200 ml

Candied fruits (red, orange and green)

Cooking:

Prepare oranges by removing their peel and membranes. Break each slice into large pieces. Then add the flowing juice to the sour cream. Place one semi-finished biscuit in a mold. Soak the cake vanilla syrup, combined with rum. Pour orange juice into sour cream whipped with sugar, put prepared pieces of fruit. Boil the milk and dissolve the agar in it. Enter warm milk into sour cream and pour it into a mold, onto a biscuit. Lay the second cake on top, also soak it with syrup. Decorate the surface of the cake with peaks of whipped cream or apply a pattern. Then lay out the candied fruit slices and pour over the melted chocolate.

Recipe 5. Cake, jelly on sour cream, with boiled condensed milk - no baking

It is very convenient and quick to prepare a cake when you just need to assemble it into shape, decorate and serve.

Ingredients:

Condensed milk, boiled (8.5%) 400 g

Sour cream (25%) 0.5 l

Sugar 250 g

Milk 200 ml

Agar-agar 10 g

Biscuit cookies (white and chocolate) - 500 g each

Coffee and rum syrup 150 ml

Chocolate, nuts (for decoration)

Cooking:

Dissolve agar-agar and add it along with milk to sour cream with sugar and boiled condensed milk. Lightly beat the mass.

Lay a layer of white biscuit cookies in the mold. Drizzle it with syrup. Put a layer of cream on top. Then a layer chocolate chip cookies and cream on top. Alternate layers. The last layer is cream. Sprinkle it with chocolate and hazelnut crumbs.

Recipe 6. Cake, jelly on sour cream "Strawberry mood", without baking

Ingredients:

Curd 600 g

Sour cream 250 g

Shortbread cookies (crumb) 400 g

Sugar 350 g

Butter, butter 200 g

Vanilla 5 g

Gelatin 60 g

Water 100 ml

Strawberries 500 g

Strawberry syrup 300 ml

Cooking:

Baby shortbread biscuits combine with softened butter and mix. Put this mass into the mold, pressing it firmly to the bottom, form a cake.

Dissolve gelatin in water, and add it to the sour cream-curd mass, interrupted with sugar. Add vanilla to cream. Transfer the cream to the prepared cake. Dissolve agar in strawberry syrup. Lay the prepared strawberries on the surface of the cake and pour over fresh berries syrup.

Recipe 7. Cake, jelly on sour cream - tiramisu from biscuit rolls

Ingredients:

Roll, biscuit, with berries - 2 pcs. 400 g each

Sugar 150 g

Sour cream (40%) 600 g

Milk 200 ml

Gelatin 60 g

Cooking:

Cut the biscuit rolls into slices 1 cm thick. Prepare gelatin and carefully combine sour cream with sugar and vanilla. You can work with a whisk, because the mass does not need to be whipped, but mixed well enough. In a cone-shaped dish around the circumference, lay out the pieces of the roll. Fill the space between them with cream and put the mold in the cold until it hardens. Then take out, heat slightly over steam and turn on a dish. Received" quick cake Garnish with chocolate, cream or fruit, as desired.

• For the formation of a jelly mass of soft gelatin consistency, 20 g per 1 m3 of liquid is required. For a denser, "rubber" jelly - 40-50 g. The gelling property of agar is 4 times higher than the same qualities of gelatin.
• To make sour cream have a more delicate texture, combine sour cream with cream. Cream, in this case, is better to be introduced into the jelly mass of sour cream, which is starting to harden, otherwise they will turn sour before jelly is formed, and will only increase the volume of sour cream in the cream without improving its quality.
• Biscuit for cake, jelly on sour cream can be baked in advance and stored in the refrigerator or frozen. Before storage, the biscuit must cool completely, after which it must be sealed. This method is convenient in that you can cook a cake at any time, spending a little time preparing the cream.

Recipes for making cakes at home with photos

1 hour 35 minutes

200 kcal

5/5 (2)

Probably, there is no cake more tender than a biscuit. Many are afraid to take on him, as they have heard that he does not rise well or even falls. In fact, the main thing is to follow the recipe and recommendations exactly. An excellent combination with biscuit cakes is sour cream, which soaks them well. How to make cakes and cream, I want to tell you.

Sponge cake with sour cream and fruits

Two bowls

List of Ingredients

For the biscuit crust:

For cream:

You will also need:

Bake biscuit cake

1. Proper preparation of a biscuit begins with the separation of proteins and yolks into different dishes. And the eggs must be cold.
   
   
2. Pour half the sugar and vanilla into a bowl with yolks. Take a mixer and beat until the contents turn white and increase in volume.
   
   
3. Sift flour along with baking powder. So we get rid of possible lumps and saturate the mixture with oxygen.
   
   
4. In three or four doses, we introduce the dry mixture into the yolks. To do this, replace the mixer with a silicone spatula and gently mix everything.
   
   
5. Add a pinch of salt and lemon juice to the proteins. Beat until they are five times more.
   
   
6. Pour the remaining sugar into the foam from the proteins and continue to beat. Proteins are considered ideally whipped if, when turned over, they do not slide along the walls of the dish.
   
   
7. Again, we take a silicone spatula and gradually introduce the proteins into the yolk mixture one or two tablespoons.
   
   
8. As soon as the mass has become homogeneous, stop stirring so as not to tighten the dough.
   
   
9. We cover the detachable form (24 cm) with parchment. It is not necessary to lubricate it, otherwise the biscuit will simply fall along the slippery walls covered with oil. The silicone mold may or may not be covered.
   
   
10. Distribute the dough evenly. If you hit the mold on the table several times, then excess air will come out and the biscuit will be smoother. This applies to the metal form. Silicone can be scrolled several times in different directions.
    
    
11. We put the form in an already heated to 180 ° for 25-35 minutes. During this time, do not open the oven door. The biscuit does not like air changes and from this falls.
    
    
12. We pierce the cake with a wooden stick. If it came out dry and without lumps of dough, then it is ready. Turn off the oven and leave the form in it for another quarter of an hour.
13. We put the biscuit on a wire rack in a secluded place for several hours to reach and cool. I try to bake the cake in the evening, and in the morning brush it and decorate it.
    
    

This recipe can be baked.

Making sour cream

Collecting and decorating the cake

1. Mix the fruit with sugar and put them on a sieve. Cherries must first be pitted. We put a sieve on a small container into which the juice will drain.
   
   
2. Biscuit cut into two cakes. We impregnate them with the resulting juice or sugar syrup.
   
   
3. Separate the larger half of the cream and mix it with fruit, or simply put them on top of the cream.
   
   
4. We spread the fruit cream on one cake and cover with another.
   
   
5. Cover the whole cake with the remaining cream and leave it to soak for two to three hours at room temperature. Then we send it to the refrigerator for another two to three hours.
   
   
6. After that, we proceed to the decoration. Rub the chocolate bar on a coarse grater and sprinkle the sides of the cake. Decorate the top with fruit.
   
   
7. We brew delicious tea or fragrant coffee and serve our sponge cake with sour cream.
   
   

You can do it in different ways, and the recipes of our site will also help you with this.

Video recipe for sponge cake with sour cream and fruit

Do you still doubt that you will get a delicious and beautiful biscuit cake? Then be sure to watch the video, which explains the whole process in detail.

Biscuit cake with sour cream

• Cooking time: 95 minutes.
• Quantity: 10-12 servings.
• Kitchen utensils and appliances: silicone spatula, baking dish, mixer, sieve.

List of Ingredients

For the biscuit crust:

• 240 g of sugar;
• 3 eggs;
• 1 tsp soda;

• 200 g of any sour cream;
• 50 g butter;
• 270 g flour.

For cream:

• 400-500 g of sour cream, not less than 20%;
• 160-170 g of sugar;
• thickener for cream or sour cream.

Bake biscuit cake

1. Put a piece of soft butter in a mixer bowl or other container.
   
   
2. Add sugar and beat until white.
   
   
3. With the mixer running, add one egg at a time. We beat everything until smooth.
   
   
4. Add sour cream to the mixture and beat again.
   
   
5. Mix flour with soda and sift. Pour the dry mixture into the egg-swept and whisk a little more until a homogeneous, semi-thick dough.
   
   
6. We cover the form with parchment, but do not grease it so that the biscuit does not slide off the walls.
   
   
7. We put in the oven, heated to 180 ° and wait 35-40 minutes. We pierce the cake with a wooden stick: if it is dry and clean, then the biscuit is ready.
   
   
8. Put the finished cake on the wire rack and cool completely.
   
   

Making sour cream

Collecting and decorating the cake

On our website you will find, which is easy and simple to prepare.

Chocolate sponge cake with sour cream

• Kitchen appliances and inventory: silicone spatula, baking dish, mixer, sieve.
• Quantity: 10-12 servings.
• Cooking time: 95 minutes.

List of Ingredients

For the biscuit crust:

• 2 eggs;
• 180 g of sugar;
• 3 tbsp without a slide of cocoa powder;
• 2 tbsp vegetable oil;
• 2 tbsp. flour;
• 300 ml of kefir;
• 1 tsp soda.

For cream:

• 180 g of sugar;
• 400 g sour cream;
• 1-2 tsp lemon juice;
• .200 g butter.

We will need:

• a glass of nuts.

Bake biscuit cake

1. Crack the eggs into a bowl and beat them first. To speed up the beating, add a pinch of salt.
   
   
2. With the mixer running, add sugar.
   
   
3. Beat until sugar crystals dissolve and thick foam. This may take 8-10 minutes.
   
   
4. Add oil and kefir. Whisk a little again.
   
   
5. Mix cocoa, soda and flour. In parts, we introduce the dry mixture into the egg-kefir mass.
   
   
6. Beat until smooth. It turns out a thick biscuit dough.
   
   
7. Preheat the oven to 200°.
8. We cover the form with parchment paper.
   
   

When thinking about dessert for Valentine's Day, I always think of strawberries. After all, its properties as an aphrodisiac are widely known. On this day, I decided to prepare a Valentine in the form sponge cake with sour cream and strawberry jelly. A big plus of such a dessert is that it is not cloyingly sweet, but very tender, and also, due to the absence of chocolate, not too high in calories.
In addition, such a valentine can be a real surprise if it is beautifully packaged in a festive box)
I decided to make swans a decoration, as it is a symbol of love and fidelity. True, I was looking for a long time what to make them from, I tried several options, in the end I settled on meringue, so I didn’t take a photo of the preparation of the decoration (I got too carried away with the process). I think it will be clear.)
So the required ingredients are:

While we cook, Victoria will defrost, just leave it at room temperature. First of all, soak 10 g of gelatin in milk for an hour:

Then we start preparing the biscuit dough. We prepare the form in advance, line it with baking paper, and turn on the oven to warm up to 190-200 degrees.
Separate the whites from the yolks. To the yolks add 3 tbsp. l. sugar and vanilla sugar:

Whisk the egg whites to a peak, add 2 tbsp. l. Sahara:

And continue to whip into a strong foam. I made the meringue for decoration separately, but in general, you can set aside a little protein from this mass, immediately giving it the desired shape with the help of a pastry syringe (I will tell you about the preparation of the meringue in detail at the end).

We also beat the yolks into a light foam:

Add 1/3 of the beaten egg whites to the yolks and gradually add the flour, mix everything:

At the end, add the rest of the proteins, mix everything gently, and put the dough into the prepared form:

We put the dough in a preheated oven for 20-30 minutes, wait until the dough acquires a beautiful color:

This time we prepare sour cream. Whisk sour cream with 4 tbsp. l. sugar and vanilla sugar until the mass almost doubles:

Gelatin soaked in milk, put on fire, heat until the gelatin is completely dissolved, the main thing is not to boil. Then, let the gelatin cool down a bit:

We filter the warm dissolved gelatin, pour it into the whipped sour cream in a thin stream, let the cream thicken a little:

Next, we look at the readiness of the test, check with a match. After that, we take it out of the oven, let it cool a little, separate it from baking paper, and cut it out with a knife in the shape of a heart:

Then we repeat the shape with foil, making bumpers for cream and jelly. Pour our biscuit with sour cream and send it to the cold until completely solidified:

Then we proceed to the preparation of strawberry jelly. Pour 10 g of gelatin with water (16 tbsp.) (I didn’t weigh it in grams, I prepared it by analogy, slightly increasing the rate, so measurements are in tbsp. L.), And leave for 1 hour.

After about an hour, grind the defrosted Victoria in a blender into a puree. I read that the aphrodisiac properties are contained precisely in the grains, so I decided to leave them, besides, they do not interfere, in finished cake not felt:

In water with swollen gelatin, add 8 tbsp. l. sugar, heat until gelatin dissolves, remove the resulting foam. Then strain and mix with Victoria puree:

We cool our jelly so that it becomes a little viscous. After that we pour our cake. Be sure to make sure that the sour cream is well frozen before this. And we also send it to the cold, to harden. My cake stood on the balcony all night, and in the morning it was ready, it grabbed well.

Now you can start preparing the meringue for decoration. For cooking, you need 1 protein, 50 g of sugar, a little vanilla sugar. Separate the protein from the yolk. Beat the protein into a strong foam, add 1/3 of the sugar, beat for a few more minutes, the foam should be very strong, keep its shape, do not spill out when the bowl is tilted. Then, stirring gently, mix in the remaining sugar and vanilla sugar. Or, if at the very beginning, Then, with the help of a syringe, we give the desired shape. I laid out on baking paper. I separately made the swans' necks (it's better to make a few spare ones, as they are very fragile) and torsos. Immediately send to bake in the oven at a low heat of 100-110 degrees. I dried for about an hour. We are waiting for the meringues to dry and acquire a light yellow hue. After that, you can turn off the oven and leave until the oven cools down.
Carefully separate the cooled meringue from the baking paper. In the future torso, we make a hole with a knife and insert the necks into them. Swans are ready!
After the cake has frozen, remove the foil, also remove the excess with a knife, give the correct shape, if necessary, then decorate the meringue. That's it, the cake is ready!

I wish you bon appetit! Enjoy the most delicate strawberry dessert and a pleasant continuation of the evening!)

Cooking time: PT05H00M 5 hours

Hello dear readers! Today I want to talk about perfect dessert, which will require a minimum of time. This is a no-bake jelly cake with fruit. It does not require kneading dough, baking cakes and other torments with the oven. It is enough to soak the gelatin, pour 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 treat with sour cream, but yoghurt or curd dessert is no less tasty. Jelly goes well with banana and berries, although there are other options - for example, with lime or orange flavor.

The texture of the delicacy is tender, not too sweet, with a pleasant fruity sourness. And jelly is considered one of the lightest sweets, so you don’t have to worry that a piece can ruin your figure. Due to the large number of fruits, treats can be classified as PP (proper nutrition).

Snow-white splendor and excellent taste will not leave guests indifferent - it can be safely served at 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 necessary 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 in the liquid so that there are no lumps. If you are not sure that the powder has completely dispersed, strain the liquid through several layers of cheesecloth.

You will need:

• 30 g of gelatin;
• 0.5 cups of boiling water;
• 400 g sour cream fat. 10%;
• 2 peaches;
• 250 g strawberries;
• 1 cup blueberries;
• 1 glass powdered sugar.

How to cook:

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

2. Prepare the fruit: remove the skin from the peaches and cut into 4 parts, cut the strawberries into small pieces.

3. Mix sour cream with powdered sugar, mix.

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

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

Berries and fruits can take any, to your liking. It will be interesting to combine different colors.

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

To remove the treat from the mold, dip it for 10 seconds in hot water. Then cover with a plate and turn over. 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 holiday 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 had 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 heavy dinner.

Required products:

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

Cooking method:

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

2. Wash fruits and berries and cut into pieces.

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

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

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

5. Cut the finished biscuit into large cubes.

6. Slowly add cooled gelatin to the sour cream mixture, constantly whisking it with a mixer to get a homogeneous mass.

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

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

9. Pour the treat with sour cream and shake the mold slightly so that the mass fills it well. Cover it with the free edges of the film and refrigerate for several hours.

Once cool, invert the dessert onto a serving platter. Thanks to the film, it will be very easy to do this.

Curd-jelly cake from kiwi and sour cream at home

Many of the sweet tooth probably love a delicacy called cheesecake. This is a very tasty, light and healthy treat made from cottage cheese. But cooking it at home is not easy. I want to offer you a no-bake kiwi slice treat recipe that always turns out just perfect.

Required Ingredients:

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

For kiwi jelly:

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

Step by step recipe with photo:

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

2. Mix cookies with butter, put in a split form, covered with cling film, 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. Beat sour cream with sugar and vanilla, mix with cottage cheese and beat well until smooth.

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

6. Spread the resulting cream on the cookie 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, scroll slightly so that the bottom of the bowl comes into contact with the first cookie crust. Send the design to the refrigerator for 2 hours.

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

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

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

10. Remove the curd mass from the refrigerator and pour the completely cooled kiwi jelly into the frozen recess. Place the dessert in the refrigerator overnight.

When the treat has hardened, 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, your guests will be shocked by such beauty!

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

This is a treat my mom used to make. It seemed to me a real work of art - colored pieces in a delicate sour cream jelly. If desired, you can add pieces of any fruit or berries to it. The dessert will turn out even more beautiful and tasty. In the video recipe, everything is easy and detailed.

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 combine them into one dessert, you get a great cake for a family tea party or holiday table. As with other recipes, you can add any other ingredients to it and decorate to taste.

You will need:

• 300 g of any shortbread;
• 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. Dilute gelatin in 0.5 cups of boiled water, leave to swell.

2. Crush cookies into small crumbs butter melt and chill.

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

3. Pour cooled butter into cookies. Place on a baking sheet lined with foil or parchment. Spread the mass along the bottom and make the sides, crushing with your hand. Here we use a form with a diameter of 26 cm. 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 cookie crust, refrigerate for at least 2 hours, preferably overnight.

A classic dessert recipe with a jelly layer of cottage cheese with cookies

Another simple and insanely delicious delicacy is tender curd with a layer of cookies. In terms of taste and appearance, it practically does not differ from purchased sweets, and maybe even surpasses them. The guests will be delighted, and it will take you a long time to convince them that this splendor is the creation of your hands.

Cooking Ingredients:

• 500 g of cottage cheese;
• 200 g of 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 for 10-15 minutes for the sugar to completely dissolve.

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

Good day to all and good mood! After all, it is the mood that often pushes us to certain feats. Here I was suddenly “covered” at 11 pm and there was an inexplicable desire to cook a jelly cake with fruits. This idea 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 much time for cooking, because. I want to sleep, so I prepared the recipe according to an accelerated program - without baking. The preparation did not cause any difficulties, everything was mixed, but left to harden. By morning it was ready.

I needed:

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

V cold water diluted gelatin and left it to swell for 20 minutes.

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

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

Gently pour it into the sour cream mass, stirring thoroughly so that the dairy product does not boil.

I cut the strawberries and peach into small pieces, you can do it like in my photo, you can do it differently.

Introduced fruits and berries into sour cream mousse. Mixed everything carefully. 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 must harden. Therefore, I safely leave it overnight in the refrigerator. But in general, 4 hours will be enough to cool down.

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

Look what beautiful cake in a cut. Bright fruit pieces look very advantageous in a white frozen jelly. At work, the dessert flew away in 5 minutes. If you want a more satisfying cake, then my sour cream and jelly mass can be poured onto a biscuit cake in a detachable form before cooling. Then you get a real festive one.

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

Bon Appetit!