Jelly cake with pastries - a refreshing taste! Variants of jelly cakes with pastries and different layers

Jelly cake with pastries - a refreshing taste! Variants of jelly cakes with pastries and different layers

Who says baking cakes? No, in principle, everything is correct - we will make some of the layers of biscuit cakes, but they will not work without an oven. And others will cook in all possible ways - from cottage cheese, gelatin, fruits and berries. What happens? Of course, the cake, the real one, for nothing, that half of the cooking will not warm it, but cool it.

Jelly Cakes with Baking - General Cooking Principles

• Jelly cakes, cooked with baking, are layered on self-baked biscuit cakes. Sometimes biscuit preparations cut into pieces and mixed with the main jelly mass.

• For the formation of such desserts, forms are used in which a sponge cake or other deep containers of suitable size were baked. To make the cake easy to remove, it is advisable to choose a split mold.

• The base of jelly “cakes” can be made from sour cream, drinking yogurt, cottage cheese or cream. Often jelly cakes are complemented with “crust” of fruit or berry purchased jelly. It is diluted, according to the directions on the package, with half the recommended amount of water. A special flavor to the dessert is given by fruits or berries, which are poured on with the jelly that matches the taste and color.

• Cooking jelly cakes is a painstaking and lengthy process. Each new layer is layered after the previous one hardens. To speed up the process, the forming cake is placed in the fridge.

• To decorate the top of the cake pour a thin layer of fruit or berry jelly. Often, pieces of canned or fresh fruit are laid out neatly on it. Often, whipped cream decorations are placed on the surface of the finished cake from the pastry bag.

Two-layer jelly cake with pastries on sponge cake with strawberries and whipped cream


For sponge cake:

• one glass of flour;

• one third cup of drinking water;

• three large eggs;

• full glass of sugar;

• teaspoon ripper;

• two spoons of cocoa without sugar (powder). For filling:

• strawberry jelly - 2 sachets;

• 400 gr. natural yogurt, better than strawberry;

• fresh or canned strawberries;

• 400 ml of water.

To decorate:

• fatty cream - 400 gr .;

• strawberry jelly - 1 package;

• drinking water - 400 ml;

• two large spoons of fast gelatin;

• spoon of powdered sugar;

• fresh, medium-sized strawberries.

Cooking Method:

1. Dry the clean bowl and, carefully breaking the eggs, pour the proteins into it. Put the yolks in a cup.

2. Add some salt to the squirrels and start to beat with a mixer, turning the device on at minimum speed. As soon as the protein mass begins to increase noticeably in volume, gradually, pouring in a spoon, enter all the sugar.

3. Puncture the yolks with the prongs of the fork, well blah and add to the whites. Once again, go with a mixer.

4. To the flour, add cocoa powder with baking powder and cross over twice. Pour to the squirrels, mix. Do this very carefully, trying not to precipitate proteins, otherwise the whole biscuit will settle.

5. While pouring a thin stream closer to the side of the tank, pour in all the water and mix gently again.

6. Cover the round shape with lined paper, fill it with the cooked dough and bake the biscuit at 170 degrees for a quarter of an hour. Cool it down.

7. Dissolve the strawberry jelly prepared for the filling with hot water. Cool it and mix with a yoghurt mixer. Add chopped strawberries into straws, mix with a spoon. If you took canned berries, be sure to dry them before chopping.

8. Clean the shape used to bake the biscuit, cover with cling film so that its edges hang slightly. Put in it the already cooled biscuit, on top - the prepared stuffing, smooth and place in the refrigerator for about an hour and a half until it is firmly frozen.

9. Dissolve the jelly sachet remaining for processing in 350 ml of strongly heated water. Allow it to cool well, then pour on a well-stiffened yogurt layer. From above, spread out the strawberries cut in halves and again put the unfinished cake in the fridge for three hours. Then, lifting the hanging edges of the film, release the cake from the mold and put it on the dish. Do not forget to remove the film. 10. Dissolve the gelatin in the remaining 50 ml of boiling water, cool. Whip cold cream with powdered sugar. Pour the cooled gelatin to them and re-beat.

11. Transfer the creamy mass to the pastry bag and, after setting it out through the nozzle with the teeth, decorate the surface of the dessert with it.

Citrus Jelly Cake with Baking


• two eggs;

• crushed peel of very ripe orange - 1/2 tsp;

• 20 gr. dry fresh starch;

• 70 gr. sugar;

• flour - 50 gr.

For jelly layer:

• 650 ml of drinking water;

• large orange;

• four medium mandarin;

• 350 gr. orange jelly.

For chocolate mousse:

• a tablespoon of cocoa powder;

• 8 gr. “Instant” gelatin;

• 400 gr. cream, fat content not lower than 35%;

• bitter chocolate - 200 gr.

Cooking Method:

1. Prepare all biscuit products in advance and leave for an hour and a half in a warm room to warm up.

2. Beat the whites with powdered sugar to a firm foam. A well-whipped protein mass should rise behind the mixer beaters and leave steady peaks. Enter the yolks and repeat the beating.

3. Passing through a sieve, add flour with starch, put orange zest. Stir the newly added ingredients in the protein mass, mixing with a spatula from the bottom up, and then in a circle.

4. Cover the bottom of the mold, 20 cm in diameter, cover it with provoshennoy paper, put the dough into it and put it in the oven. After about 15-17 minutes of baking at 180 degrees, the sponge cake will be ready.

5. Cool the cake without removing it from the mold. Then carefully separate the knife from the walls and free it.

6. Dissolve the jelly, following the instructions on the package in the specified amount of water, cool. Cooled jelly should be viscous. Peel the citrus peel, divide the fruit into slices and peel off the outer shell. Leaves the tangerines leave whole, and orange cut into slices.

7. Place the biscuit cake in a detachable form, which is pre-lined with cling film. On top of the cake, over the entire circumference, carefully lay out the tangerine slices, lightly overlapping each other. Place the orange slices in the center and pour the viscous orange jelly onto the citrus. Take no more than eight spoons, otherwise it will leak through the fruit layer and soak into the sponge cake. Place the cake in the cold for 20 minutes. 8. When the thin top layer hardens well, pour the remaining orange jelly on top and put the dessert back into the cold, but for five hours already.

9. Prepare a mousse. Fill the gelatin with a small amount of cool water. Break the chocolate into pieces and fill it with 70 ml of hot cream. After about a minute, when the pieces are slightly melted, mix.

10. Dissolve the swollen gelatin in 30 ml of hot cream, mix it with chocolate and cool to thirty degrees.

11. To steady peaks, whip chilled cream and gently mix them with chilled chocolate.

12. Put the chocolate mousse on the jelly layer and again remove the cake to cool for at least three hours.

13. When the mousse hardens, remove the cake and remove the ring from it. Then wrap a hot towel for a few seconds. After that, sprinkle with dark cocoa powder, without sugar.

Cottage cheese jelly cake with pastries, decorated with kiwi


• one glass of sugar;

• a full glass of wheat flour;

• two eggs.

To layer:

• a pound of fat cottage cheese;

• 200 gr. Sahara;

• two tablespoons of gelatin;

• homemade butter - 100 gr.

To decorate:

• a bag of jelly with the taste of kiwi fruit;

• several ripe kiwi.

Cooking Method:

1. For the beginning, prepare the cake base for the cake. Add eggs to the sugar and start beating. When the whipped mass turns white, sprinkling in small portions, mix in all the flour. Put the dough into a parchment-lined mold and place it in the oven for about half an hour. Remove the finished biscuit cake from the mold, put it on the grid.

2. Spread curd with butter and sugar. To make the mass more homogeneous and airy, first grind the cottage cheese through a metal sieve mixed with chopped butter. Then add sugar and rub it with a spoon.

3. Following the instructions on the package, fill the gelatin with warm water. Then put on a small fire and stirring intensively, bring to a boil. Do not boil as soon as the gelatinous flakes are dissolved and the first signs of boiling appear - turn off the stove. 4. Pour the cooled gelatin into the curd mass, mix and place in an even layer on the sponge cake placed in a detachable form. Put the cake in a “warm” refrigerator for an hour for the curd to grab.

5. Peeled kiwi fruit cut into thin longitudinal slices. Prepare green jelly and convict him well.

6. Remove the cake form from the refrigerator. Place thin kiwi rings on the surface of the curd layer. Spread around the circumference, slightly overlapping each other. Pour the fruit pieces with the cooled jelly and place the mold in the refrigerator again.

Recipe for a two-layer jelly cake with pastries layered with butter cream


• seven eggs;

• fine granulated sugar - 1/2 cup;

• Four tablespoons of premium flour.

In the curd layer:

• half a cup of sugar;

• 500 gr. any elastic cottage cheese;

• granulated gelatin - 30 gr.

In cream:

• one third cup of pasteurized milk;

• 100 gr. sugar;

• cream with fat content of 30% - 400 gr.

For the jelly layer:

• fresh or frozen berries;

• one bag of jelly.

Cooking Method:

1. For sponge dough, combine all products in a bowl and whisk. Then pour it into a greased vegetable oil and place in the oven for 35 minutes. Cool the cake, carefully cut lengthwise into two equal in thickness halves.

2. Dilute chilled cream with cold milk. Beat on medium speed mixer, gradually pouring sugar, until a fluffy mass.

3. Grease the cakes with prepared cream and place them on top of one another. On the prepared biscuit base, put on a ring of detachable form.

4. Soak, according to the instructions, gelatin and combine it with cottage cheese ground on a sieve. Pour the sugar, whisk.

5. Spread the curd on a biscuit base evenly and let it cool in the fridge.

6. Follow the instructions to cook the jelly. Waters take half the indicated norm.

7. Spread the prepared berries on the surface of the frozen cottage cheese layer, pour in the jelly and let it cool well.

Sour cream jelly cake with pastries - “Tropic”


• a glass of high-grade flour;

• teaspoon of soda;

• three chicken eggs, large;

• half a cup of sugar.

For jelly:

• a small bag of crystalline vanilla powder;

• liquid 15% sour cream - 900 gr .;

• 200 gr. sugar;

• granulated gelatin - 50 gr.


• small banana;

• three mandarins;

• canned pineapples (rings) - 150 gr .;

• three small oranges.

Cooking Method:

1. As described in the package instructions, fill the gelatin with cold water. After about 45 minutes, when his granules are well swollen, place the bowl on a small fire, and best of all in a water bath and warm up. Do not boil! As soon as the gelatinous mass becomes homogeneous, immediately remove from the stove and cool.

2. Cross the flour with soda and add it to the eggs beaten with sugar. Stir slightly whipping. Cover the fireproof container or baking sheet with parchment, fill it with dough and put it in a heated oven. Bake a sponge cake at 180 degrees.

3. Peel the citrus peel. Disassemble tangerines into slices. If there are bones - carefully remove. Cut oranges into thin rings, banana and pineapple - in small slices.

4. Cut the cooled biscuit cake dough into small squares, with an edge size of up to one and a half centimeters.

5. Add the vanilla powder to the sour cream and beat together with the sugar. Enter the cooled gelatin and whisk again.

6. Then you should do everything quickly, because the sour cream mass, with proper preparation, can begin to harden after ten minutes.

7. To the walls of a detachable form, setting on the edge, put orange rings. The remaining oranges beautifully put on its bottom. Between the rings you can put a few mandarin slices. Top with a piece of biscuit pieces, and half of the prepared fruit on them. Pour the whole half with the jelly mixture, then put the sponge cake with the fruit again and pour it again.

8. Cover the form with a cake with cling film and place it in the “warm” chamber of the refrigerator for eight hours.

Jelly Cake with Baking - “Wild Honey” (with apricots)


• half a small lemon;

• half a cup of sugar;

• two eggs;

• half a cup of flour.

For jelly:

• a pound of fresh apricots;

• two packs of jelly with apricot flavor;

• three glasses of drinking water;

• spoon of instant gelatin;

• 50 gr. sugar sand.

In the yogurt layer:

• two and a half spoons of granulated gelatin;

• liter of natural yogurt without fillers;

• a cup of powdered sugar.

Cooking Method:

1. Peel the zest from the lemon halves with a fine grater and mix it with sugar, add the eggs and whisk. Then enter all the flour at once and whisk thoroughly again. Cover the form with parchment or coated paper and fill it with cooked dough. At 180 degrees for half an hour, bake in the oven biscuit.

2. Boil three glasses of pure bottled water, add granulated sugar to boiling water, lower the apricots cut in half and boil for three minutes. Fruits lay skimmer in a separate plate. Pour some hot compote, dissolve the gelatin in it and pour back into the pan, mix.

3. Guided by the recommendations on the package, dissolve two packs of apricot jelly with a glass of water. If the grains of gelatin are poorly dissolved, warm it in a water bath and mix with apricot compote, cool.

4. Take a bowl with a diameter slightly smaller than the biscuit base. Put it on the cake and cut its edges along the contour.

5. At the bottom of the bowl, cut up, place the apricots, pour the cooled apricot compote into it and place in the fridge to set.

6. Bottom and walls of the mold in which the biscuit was baked, lay out the parchment. If the container is one-piece, cover with cling film.

7. Put biscuit cake in the middle of the prepared form. Bowl with frozen apricot jelly for a minute, lower into boiling water, then turn on the cake and put in the cold. The edges of apricot jelly should coincide with the edges of the biscuit base.

8. Add sugar powder to the yoghurt, pour gelatin dissolved in the water bath, and mix. Before heating, pour 50 ml of water into gelatin and leave for about half an hour. Put the yogurt mixture in the fridge. 9. Slightly thickened mass pour in the form of apricot jelly and put for three hours in the “warm” compartment of the refrigerator.

Jelly Cakes with Baking - Cooking Tricks and Useful Tips

• Porous biscuit cakes can quickly absorb liquid jelly. To prevent this, cool the jelly mass well, bringing it to a light thickening.

• A food film will help prevent the jelly from seeping through the seams of a detachable form. Line it out from the inside, leaving hanging edges outside, and only then put biscuits in it.

• If in doubt about the quality of the purchased jelly, add to it when diluting some gelatin dissolved in the water bath. Jelly “cake” will harden faster and get more dense.

• When decorating a cake with cream or cream, spread it with a creamy mass and a biscuit, cutting it in half.

• If the edges of the biscuit base need to be cut to fit the size of the separately prepared jelly layer, do this before putting the jelly on it. As a template, use the form in which the jelly “cake” has frozen.

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