The original jelly cake "Oranges in yogurt. Recipe: Jelly cake - without baking, with orange flavor Orange cake in sour cream jelly

• Instant gelatin pour a glass of orange juice and leave to swell. Slice the oranges and peel them off. Cut the finished biscuit into small pieces. Pineapple and banana, too. After a while, put orange juice with gelatin in a water bath and dissolve with constant stirring, but without letting the liquid boil. Pour the slightly cooled gelatin with juice into yogurt and mix thoroughly.
• The cake can be made in a large silicone mold, but it looks more beautiful in a bowl in the shape of a hemisphere. If you use a bowl, then you must first line it with cling film. Cover the bottom and sides of the form with orange circles, tightly. Top with mixed biscuit and banana or pineapple. Pour all the yogurt with gelatin. Repeat the procedure, placing orange circles on the sides and pressing them with fruit and biscuit filling, if the height or quantity of products does not allow, orange circles can be cut in half, it looks even more interesting.
• Put the mold in the refrigerator to harden, but not in the freezer. After a while, when the jelly hardens, turn the mold over onto a dish and remove, first the bowl, and then the film. It is better to first dip the silicone mold in hot water for a second, but no more than that, the top layer of jelly from the heated mold will become more pliable and the cake can be easily removed by covering the mold with a dish, and then turn it over sharply so that the dish is on the table. Ready-made original jelly cake "Oranges in yogurt", you can decorate with peppermint leaves and blackberries.

Festive orange jelly cake

Ingredients

For the biscuit:

• 3 eggs,
• 0.5 cup sugar
• 1 tsp soda,
• 1 cup (200g) flour.

For filling:

• 3 oranges
• 3 tangerines,
• 150 gr pineapples,
• 1 small banana (about 150 gr)

For cream:

• 50 g gelatin, 1 sachet vanillin,
• 900 gr sour cream 10%,
• 1 cup of sugar.

Cooking method

1. Dissolve gelatin in water, according to the instructions on the package. After 40-60 minutes, heat, but do not boil, until completely dissolved. Cool down.

2. From eggs, sugar, soda and flour, knead the dough for a simple biscuit.

3. Bake a biscuit at a temperature of 180 C for 15 minutes.

4. Cut the cooled biscuit into squares 1.5 x 1.5 cm in size.

5. Peel the oranges and tangerines, disassemble the tangerines into slices, cut the oranges into circles.

6. Pineapple and banana cut into cubes.

7. Beat sour cream with sugar, add vanillin and cooled gelatin. Then mix everything well. If there is enough gelatin, then after 10 minutes the cream will begin to harden, so you need to do everything quickly.

8. Put the fruits beautifully on the bottom of the mold with detachable sides.

9. Lay out part of the biscuit.

10. Put fruit on biscuit cubes. Pour the cream, then put the biscuit again and pour the cream over the fruit.

11. Cover the cake with cling film and refrigerate overnight.

12. The next day, remove the cake from the mold, carefully turning it over onto a dish. The pieces of the cake are even, the biscuit inside is saturated with cream, tender. There is little sugar in the biscuit and cream, the sweetness of the fruit sets off the cake well. Jelly cake lovers will love it!

Hi all!
Today I am sharing a recipe for a very simple and yet very tasty jelly cake. In addition, it does not require baking and does not take much time in the kitchen.
Some time ago, a work colleague shared this recipe and now I try to make it always for some kind of celebration, friendly gatherings for tea and coffee, or just on the weekend, when my family asks.
To be honest, I am a useless baker, so I very rarely decide to cook any confectionery (and not only) pastry products (with the exception of the simplest keskik pies, etc.). With great admiration I read the baking recipes of some of my friends on the site, who create real masterpieces. In general, I have something to strive for)). A cake according to this recipe will always turn out, even for a novice cook, and having prepared it for some kind of holiday, you definitely won’t lose face.
Perhaps we'll start. First of all, I grind the cookies into crumbs with a blender.

If this item is not in use in your kitchen, the old proven method in the form of an ordinary plastic bag and a rolling pin will do.
Cookies, in principle, you can use any. Without additives in the form of jam or jelly, of course. I tried 3 types - anniversary, chocolate and baked milk. And I decided to stop at the last one - my family and I liked the taste of baked milk the most.
I pour the crumbled cookies into a deep bowl.

IMPORTANT! 30 minutes before cooking the cake, the butter must be put out of the refrigerator so that it becomes soft.
This cake is perfect for a round shaped cake tin. From parchment paper I cut out a circle along the diameter of the bottom of the form, I cover the bottom with paper.

I mix the crushed cookies and butter well, tamp the resulting mass along the entire bottom of the mold.

I put the form in the refrigerator for 30 minutes.
While the base of the cake is resting in the fridge, prepare the cream part.
To begin with, I am preparing gelatin.

I use the most common gelatin. I pour it into 100 ml of boiled water at room temperature, leave it to swell for 10 minutes.

It is important not to bring the gelatin to a boil!
Then I set the bowl with gelatin aside to cool, put sour cream into a tall glass for a blender ...

At this step, it is important to use tall dishes so that there is no splashing all over the kitchen during whipping.
Any sour cream is suitable for this cake, fat content does not play a role. It's all purely a matter of taste and preferences... If you want to get the most creamy taste, take sour cream with 20% fat or more. If fat is not for you, you count calories, etc. - feel free to take 10%. I think that you can even replace it with kefir, I haven’t tried it myself yet, but there are such thoughts.
Then I use cottage cheese.

I use the most inexpensive cheese, for this cake it came up with a bang.
I spread the cheese with sour cream.

I pour the required amount of sugar into a glass with sour cream and curd cheese ...

By the way, if you want to get a not very sweet cake, you can safely reduce the amount of sugar by half.
Then I add vanilla sugar...

The next step is to squeeze the juice of one red orange into a glass with all of the above ingredients.

Gently beat everything with a blender until the sugar is completely dissolved.

In the meantime, the gelatin has already cooled down to the desired temperature, I pour it in a thin stream into the cheese-sour cream mixture ...

And again, beat well with a blender.
IMPORTANT!!! The whipped mixture must be immediately poured onto the cake base taken out of the refrigerator and evenly distributed.
At this stage, I was distracted literally for 5 minutes and the gelatin had already managed to grab ...

It is rather difficult to distribute the mass with the gelatin that has already set, as the surface will not be even. As a result, this did not affect the appearance of the cake and its taste, but I had to be pretty nervous.
Then I put the form back in the refrigerator for an hour and a half. Closer to the expiration of the specified time, I prepare the final, jelly part.
I used orange flavored jelly.

By and large, jelly with absolutely any taste is suitable for such a cake. You can also vary the amount of it - if you want a thinner jelly layer - two sachets of jelly are enough. If thicker - take three, or even four.
I pour the contents of the sachets into a deep bowl ...

I breed according to the instructions, with hot water, reducing the amount of water by 100 ml.

I stir well until the sugar dissolves, let the jelly mixture cool, then pour the mixture onto the cheese and sour cream layer of the cake. Then sprinkle with red orange zest.

I put the cake back in the fridge for 3-4 hours. It is ideal to prepare such a cake in the evening so that it stays in the refrigerator all night.
In the morning the result will look like this:

This photo shows my next cake, with orange jelly and regular orange zest, prepared according to this recipe. The previous one - with a red orange, was eaten by the family in the morning, without even blinking an eye, in fact - there was nothing to photograph)).
It is best to cut it into pieces with a very sharp knife so that the layers do not fall apart.

Well, that's all, you can invite your family to the table for tea and coffee.

In conclusion, if anyone is interested, I suggest reading another one of my cake recipes, which will always turn out without much effort and skills. cheesecake from products that are always at hand.
Happy tea drinking everyone!
*Cooking time does not include cooling the cake in the refrigerator.

Time for preparing: PT00H40M 40 min.

Approximate cost per serving: 50 rub.

jelly cake "Fruit"

Light, tasty, moderately sweet jelly cake.

The cake can be prepared in advance, freeing up time for yourself and your family.
Cooking time - 1.5 hours. Curing time - 3-4 hours (better at night).
Ingredients:
For a biscuit.
3 eggs, 0.5 cup sugar, 1 tsp. soda, 1 cup (200g.) flour.
For filling.
3 oranges, 3 tangerines, 150 g pineapples, 150 g (1 small) bananas.
For cream.
50 g of gelatin, 1 sachet of vanillin, 900 g of sour cream 10%, 1 cup of sugar.

Cooking method:

Dissolve gelatin in water according to instructions. After 40-60 minutes, heat up, do not boil!, until completely dissolved. cool down


From eggs, sugar, soda and flour, knead the dough for a simple biscuit

Bake the cake at 180C for 15 minutes .


Cut the cooled biscuit into squares 1.5x1.5 cm in size

Peel oranges and tangerines, cut tangerines into slices, cut oranges into slices .


Cut pineapple and banana into cubes
8.


Beat sour cream with sugar, add vanillin and cooled gelatin, mix well, if there is enough gelatin, then after 10 minutes the cream will begin to harden, you need to do everything quickly .


Put the fruit beautifully on the bottom of the form with detachable sides .


Post part of the biscuit


Put fruit on biscuit cubes. Pour the cream, then put the biscuit again and pour the fruit with cream


Cover the cake with cling film and refrigerate overnight

The next day, remove the cake from the mold and carefully turn it over onto a serving platter. The pieces of the cake are even, the biscuit inside is saturated with cream, tender. There is little sugar in the biscuit and cream, the sweetness of the fruit sets off the cake well. Jelly cake lovers will love it!