Cakes jelly recipes at home. Variants with the addition of cookies

Sponge cake with jelly and fruits combines the refreshing notes of summer fruits frozen in jelly, as well as the classic taste of a light biscuit underlying the product. Cooking a cake is easy, difficulties can arise only at the stage of preparing a biscuit dough. This cake is made by anyone who adheres to clear instructions for making a biscuit and will be an exquisite addition to a family dinner.

Ingredients

To prepare the biscuit:

• Chicken eggs - 4 pieces;
• Granulated sugar - 150 grams;
• Wheat flour - 100 grams;
• Vanilla sugar - 10 grams.

To make jelly with fruit filling:

• Fruits, berries (seasonal or frozen);
• Cow's milk - 1 glass;
• Fatty sour cream - 1 cup;
• Granulated sugar - 1 cup;
• Vanilla sugar - 10 grams;
• Gelatin granulated - 10 grams.

Cooking

Baking biscuit cakes - cake basics

To make the biscuit airy, it is important to beat the egg whites and yolks separately. To do this, it is necessary to separate the yolks into one dish, and the proteins into another, without damaging the shells of the yolks. Add half of the sugar to the yolks, as well as vanilla sugar. Grind the yolks with sugar until white with a fork, whisk or mixer. When the yolk mass slightly increases in volume and a white foam forms on it, put the bowl with the yolks aside and proceed to whipping the whites. Proteins start whipping at low speeds of the mixer, gradually increasing the speed. When the proteins increase in volume by about one and a half times, you should carefully introduce the remaining granulated sugar into them, and then beat the mass again. It is important not to overdo it with whipping proteins, they can fall off from the excessive intensity of the process. In order for the biscuit to rise well, it is important to saturate the dough with air bubbles drawn into the proteins during whipping.

Next, you need to carefully introduce the proteins into the yolk mass, while adding flour. To do this, put some of the proteins in a bowl with prepared yolks and mix them with a spatula. At this stage, using a mixer to knead the dough is highly discouraged! Pour in the sifted flour. Knead the dough again with a spatula, then mix in the remaining proteins.

When the dough is ready, carefully transfer it to a form greased with butter and sprinkled with flour, and place in an oven preheated to 180 degrees. It is important not to open the oven door while the biscuit is baking, because the dough is extremely porous and can fall off from air vibrations.

After 30-45 minutes (depending on the characteristics of the oven), the base of the pie will be ready. You can check the readiness of the biscuit using this method: if you pierce the cake with a match, it should remain completely dry.

Preparing the jelly layer

While the biscuit is cooling, let's prepare the jelly. To do this, dissolve the gelatin in preheated milk, and cool it. Mix sour cream with granulated sugar and vanilla sugar, then lightly beat this mixture with a mixer until the grains dissolve. Pour in chilled milk with gelatin, mix. Prepare fruit.

For the cake, you can take almost any fruit or berries. This cake is especially good with juicy fruits - oranges, strawberries, peaches, currants, kiwi. Bright berries look beautiful, as well as combinations of fruits of different colors. To prepare this dessert, the fruits must be washed and dried, after which they should be peeled, films, stalks and cut into smaller fragments.

We place the base of the cake in a detachable form with high sides, which is necessary for the further formation of the product. Put prepared fruits on top and pour milk jelly. We place the form with the cake in the refrigerator until the jelly is completely solidified (this is 2-3 hours). When the dessert hardens, it is necessary to release it from the mold and transfer it to the dish.

Layered cakes with a gelatin layer on top always attract attention more than their relatives with cream or other types of decoration. It seems to many that such desserts are very difficult to prepare and have a rather laborious preparation process. It's actually very easy to make jelly on top of the cake. How to do it at home from available products, this article will tell.

Types of cakes

There are several options for cakes with jelly on top:

1. The base is made of dough, then a layer of cream or soufflé, and on top it is directly the minus of such a cake is that it is quite high-calorie and takes a long time to cook (considering all the layers). A significant plus is the stunning appearance and taste.
2. A no-bake cake based on a layer of crushed biscuits mixed with butter or condensed milk or dried fruit. Such a dessert can also have a layer of cottage cheese, yogurt or cream, which is crowned with a layer of jelly.
3. Fruit cake or, as restaurant workers call it, “seasonal cake”. The base of such a dessert is often made of shortcrust pastry, and rather thin, and the entire space inside is occupied by whole fruits and berries or their pieces, which are filled with a gelling mass from above. Sometimes it is a thick layer (at least 4 cm), and sometimes fruits are simply covered with thick jelly with a brush so that they have an attractive appearance and are easier to transport.

Biscuit based

The basic jelly cake recipe looks like this:

• To begin with, a biscuit base of six eggs is baked. To do this, beat the eggs with 1 cup of sugar until they increase in volume by at least 3 times.
• The mass should become almost white, lush and thick.
• At this point, the oven should already be preheated to 200 ° C, and the baking dish is lined with parchment, lightly oiled.
• Next, add 1 cup of flour to the egg mass with a spoon, moving the spoon in one direction from the bottom up (this is very important if you do not want the biscuit to turn into a lifeless cake).

• Pour the dough into the prepared form and send it to the oven.
• Bake for at least 40 minutes, without opening the oven door for the first half hour, so that the dough does not settle.
• When the biscuit is ready, let it cool in the mold, then remove it and cut the base into 2 layers lengthwise using a sharp knife.
• Next, soak the layers with cream, fold one on top of the other, and cover the top with a small layer of cream (no more than 1 cm) to level the surface, bringing it to perfection. In the future, jelly on it will look perfect.
• Chill the cake in the refrigerator to thicken the cream.

Several Important Aspects

Many uninformed people who have tried with jelly on top have failed only because they did not know some of the nuances of preparation. The most common situation: jelly dripped from the cake along with the cream, and if there was no cream at all (there were such attempts), then the top layer was simply absorbed into the biscuit, turning it into something unintelligible.

Also, many fruit jelly did not freeze at all, although the proportions of cooking were maintained correctly. What are the mistakes?

1. Most importantly, at the time of pouring, the jelly must be absolutely chilled to such a state that the first signs of thickening, that is, gelling, appear.
2. It is also important to use a thick cream, preferably oil or cream based. Custard, as well as whipped cream, are completely incompatible with jelly, as they have a too watery structure, which, in combination with the jelly mass that has not yet solidified, becomes more liquid and flows off the cake.
3. And one more thing: if fruits are planned in the jelly on top of the cake, then these should not be pineapples and kiwi - they are incompatible with gelatin, since they neutralize their properties with their enzymes. Therefore, if you want to make jelly with fruits inside, you need to opt for other options, or use canned ones. Fruits that have undergone heat treatment are deprived of enzymes.

Cream preparation

It is for this reason that those who have never made such desserts should start with an easier option, such as cherry jelly cake. From above it will be possible to decorate it with whole berries, if desired, covering them with a thin layer of sweet mass.

So, for a biscuit of six eggs, you can make a cream of whipped sour cream with sugar, in a ratio of 3: 1, adding a little vanillin to them for a better flavor. The mass is whipped to a lush, stable foam, but it is important not to overdo it, otherwise the sour cream may turn into butter. When the cream begins to thicken, you need to watch carefully and slow down the mixer.

Next, the layers of the biscuit are smeared with the resulting cream, as well as the upper part, which should be smoothed with a knife. Place the cake in the cold for at least an hour so that the cream becomes more solid, then the jelly on it will be more stable and harden faster.

Pouring jelly

To prepare you need to take:

• 2 tbsp. cherry juice;
• 4-6 art. l. sugar (depending on taste preferences);
• 25 g gelatin and 150 g cold water to dilute it.

Let the gelatin swell, and then dilute it in cherry juice, add sugar and heat until completely dissolved. In no case do not let the liquid boil, otherwise the gelatin will lose its properties. After that, it should be cooled to a state, and when signs of thickening appear, pour the jelly on top of the biscuit cake.

How to pour jelly on a cake?

Probably, every novice confectioner had such an oversight: jelly, when trying to pour it into a detachable form (for further convenient extraction of the cake), poured out through the connection of the walls or did not find a suitable shape at all. How to avoid it?

1. If there is no suitable size mold for pouring jelly, then you can use an ordinary wide bowl, which is slightly larger in diameter than the biscuit base. Line it with cling film, pour over the jelly, let it harden completely, and then take it out, place the biscuit base on top, and cut off the excess edges with a knife slightly warmed over the fire.
2. If a suitable detachable form is available, but it is not high enough to fill the jelly, then its height can always be increased with the help of foil or oiled baking paper, which must be folded several times to give greater density (after all, they must withstand the pressure of the gelatinous mass).
3. How to make a cake with jelly on top if the connector in the mold allows liquid to pass through? The output is still the same: a thick ring of oiled paper that will wrap around the biscuit layer and rise above the edge of the mold. It is the dense structure of the paper form that is important, so you should be scrupulous about the process of preparing this ring. And do not forget that jelly is poured already at the first stage of solidification.

Cake without baking

For those who do not like to mess around in the kitchen for a long time, and even bake something, the cake recipe (with photo) with jelly on top, but without baking and with a minimal dough base will be to your liking. It is especially pleasant that such desserts are lower in calories than their biscuit counterparts, and they are also easier to digest.

For cooking you will need the following ingredients:

• 300 g of simple cookies;
• 150 g butter and the same amount of cottage cheese;
• 700 g sour cream or heavy cream;
• 180 g of granulated sugar;
• two bags of jelly;
• 55 g gelatin;
• vanilla;

Fruits are added based on the color of the jelly: lime - if the jelly is green or yellow, orange - if orange, strawberry - if red.

Cooking

1. Grind cookies into crumbs and mix with butter. If the mass is not plastic enough, then you can add a couple of tablespoons of condensed milk or cream.
2. At the bottom of the detachable form, lay out the resulting mass in the form of an even layer, pressing firmly with your hands, and then send it to the refrigerator.
3. Dilute the gelatin in a glass of cold water, and when it swells, heat it on a steam bath until dissolved.
4. Grind cottage cheese with sugar and vanilla with a blender until creamy. It is important that there are absolutely no small curd grains (therefore, some cooks recommend wiping the cottage cheese through a sieve).
5. Add sour cream and beat a little more and, stirring constantly, pour in gelatin. Quickly grind and pour over the biscuit base.
6. The mass will harden quickly, so you need to act quickly to make the top layer even.

Since the cake was planned with jelly on top, it means that you need to prepare the top layer:

• In a small saucepan, dilute the contents of the jelly sachets in 600 grams of water and heat a little so that everything dissolves well.
• Place the mass in a cool place and, stirring occasionally, check its condition: when the mass begins to thicken slightly, it's time to pour the top.

Fruits in jelly on the cake

The most crucial moment remains: how to pour jelly on top of the cake so that fruits are beautifully laid out inside?

One of the main rules: do not make too thick a layer of the jelly itself, then when pouring, the fruits will not pop up in random order, which sometimes happens with a large volume of the top layer.

So, the chilled jelly for the top layer has already begun to show signs of gelling, which means it's time to cut the fruit:

• If the cake is with an orange or lime layer, cut them into circles 5 mm thick along with the skin. It is important to use a really sharp knife so that the cut is nice and even.
• We spread them with a picturesque pattern on the curd layer of the cake, which is already well frozen (it is better to make sure and try with your finger for elasticity).
• Then carefully pour the jelly on top in small portions so that the fruit pattern is not disturbed. At the same time, it is worth making sure that the level of the orange layer is not much higher than the fruit itself.
• We immediately return it back to the refrigerator until the top layer has completely solidified, and when serving, decorate with a few mint leaves or large chocolate chips.

If strawberries are used for the cake

When half a portion of the prepared jelly is poured onto the cake, lay out the whole berries, with the sharp part up, placing them tightly to each other. It is worth noting that the berries should be picked up in advance so that they are intact and of the same size.

When all the berries are laid out in a row, put the cake in the cold for 10-15 minutes so that this layer becomes more elastic and fixes them. It is important not to let it harden completely, otherwise the uniformity of the top layer will be lost. This does not affect the taste in any way, but aesthetics are also important.

Fruit jelly cake 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 milk base and replacing the sugar with another sweetener.

How to make fruit jelly cake?

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

1. To prepare a fruit jelly cake at home, you will need suitable utensils: a detachable baking dish or a deep bowl, it must be covered with cling film, so the cake can be easily removed from the container.
2. As a base cake, crushed biscuits mixed with butter, shortbread cake, which you can bake yourself in advance or biscuit, are used, they are also prepared with their own hands or a purchased biscuit is used.
3. Jelly mass is prepared on the basis of sour cream, whipped cream, yogurt.
4. A simple cake with jelly and fruit does not involve the use of dairy products. Pieces of fruit are poured with a jelly mass, decorating the delicacy in layers. Each layer should set in the refrigerator for at least one hour.
5. Any fruit jelly cake should be refrigerated for 4-8 hours.

Jelly cake with fruits and sour cream

Cake with jelly and fruits, prepared according to the basic recipe, is very easy to assemble. It is important to use fat sour cream, which can be whipped, gelatin is also suitable for instant granular. Fruits use any that are at hand: citrus fruits, pineapple, strawberries or bananas and other soft fruits.

Ingredients:

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

Cooking

1. Dissolve gelatin in water, leave to swell for 30 minutes.
2. Beat sour cream with sugar until fluffy cream.
3. Gelatin put on a minimum fire, stirring until it dissolves, do not boil!
4. While stirring the sour cream, add gelatin in a thin stream.
5. Add chopped fruit, mix.
6. Cover the form with a film, pour the sour cream base.
7. Refrigerate fruit jelly cake for 4 hours.

A biscuit cake with jelly and fruits can be prepared in two ways: the first is to use the cake as a base on which the jelly will be located, the second is to break the biscuit and introduce it into the gelatinous mass. This recipe uses kiwi, it must 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 st. for syrup;
• vanillin;
• lemon curd - 2 tbsp. l.;
• banana - 2 pcs.;
• kiwi - 4 pcs.;
• jelly with kiwi flavor - 40 g.

Cooking

1. Boil water with sugar, put kiwi mugs. Darken for 5 minutes, remove the fruits from the syrup, cool.
2. Pour gelatin with water, warm up after 30 minutes.
3. Dissolve Kiwi jelly in 100 ml of warm water.
4. Cut the biscuit into 2 cakes, put one in a detachable form.
5. Soak the cake with lemon curd.
6. Whisk sour cream with sugar and vanilla.
7. Introduce gelatin in a thin stream, stirring the mass.
8. Pour the sour cream base over the biscuit, cool for 30 minutes.
9. Put the mugs of bananas and kiwi, pour over the jelly.
10. Refrigerate the cake for 4-6 hours.

With fruit, cheesecake lovers will appreciate it. Cream cheese is added to the curd, for smoothness and dense consistency: Philadelphia, mascarpone. Fruits in this embodiment act as a decor 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.

Cooking

1. Grind the cookies into crumbs, add melted butter, distribute in a form, tamp. Put in the refrigerator.
2. Soak gelatin in ½ tbsp. water.
3. Beat cottage cheese with sugar and add mascarpone.
4. Warm gelatin, pour into cottage cheese.
5. Put the curd layer on top of the cake, cool for 1 hour.
6. Pour hot water over cherry jelly.
7. Introduce chopped fruits and berries in jelly, mix.
8. Put the fruit layer on top of the curd, smooth.
9. Refrigerate jelly cake with berries and fruits for 4 hours.

Sand cake with jelly and fruits

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

Ingredients:

• savoiardi - 25-30 pieces;
• sand 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.

Cooking

1. Soak gelatin in ½ tbsp. water, after half an hour, warm until dissolved.
2. Jelly pour 200 ml of hot water.
3. Beat sour cream with sugar, stir gelatin in a thin stream.
4. Add 2/3 prepared and chopped apricots, mix.
5. Put the cake in a detachable form, spread the savoiardi around the circumference, pour 2/3 of the sour cream, cool for 40 minutes.
6. In the cooled jelly, pour the syrup and mashed apricot pulp. Mix.
7. Spread the jelly over the cake and chill for 1 hour.
8. Decorate with cream and slices, refrigerate for another 3 hours.

To prepare a delicious jelly and fruits, you need to choose fruits and a milk base that suit your taste, which means that with cherry yogurt and, for example, an orange, a not very tasty dessert will come out. As a base, crumbled cookies are used, as for a cheesecake or a ready-made cake: biscuit or shortbread.

Ingredients:

• cherry yogurt - 500 ml;
• sugar - 100 g;
• gelatin - 40 g;
• water - ½ st.;
• chocolate biscuits - 300 g;
• melted butter - 50 g;
• strawberries, cherries, raspberries - 200 g.

Cooking

1. Soak gelatin, after 30 minutes, warm until the granules dissolve.
2. Beat yogurt with sugar, introduce gelatin gradually, add 2/3 of the prepared berries.
3. Grind cookies, combine with butter, put in a mold, tamp.
4. Pour the yogurt mass over the cake, cool for 30 minutes, garnish with the remaining berries, refrigerate for 4 hours.

Jelly cake with fruits and biscuits

This recipe for jelly cake with fruits and cookies is sold in no time. From fruits you will need dried apricots (fresh apricots can be used in summer), banana, strawberries and tangerines. For the base, you can use 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.

Cooking

1. Soak gelatin, after 20 minutes warm up (do not boil!).
2. Beat sour cream with sugar, add gelatin.
3. Cover the bowl with cling film, pour 1/3 of sour cream, put a layer of broken cookies, chopped fruit, repeat 1 more layer, pour the rest of the cream.
4. Put a whole cookie on top of the cake, put in the cold for 4 hours.
5. Turn the jelly and fruit on a dish, remove the film.

Such a cake can be made without baking, using a purchased cake. To make the dessert look spectacular in a section, a detachable form 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:

• biscuit - 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.

Cooking

1. Soak the gelatine in cold water until it swells and boil until the granules open.
2. Pour hot water over jelly, mix, set aside.
3. Whip cream with powder, add gelatin in a thin stream.
4. Biscuit cut into 2 cakes, put one in a mold, soak with jam.
5. Spread 2/3 of the cream, refrigerate for 30 minutes.
6. Lay out the second cake, soak with jam and distribute another 2/3 of the cream, cool for 30 minutes.
7. Peel oranges, wash and dry. Cut, put on top of the cake, pour jelly.
8. Refrigerate for 2 hours, remove from the mold, decorate with cream, put in the cold for another 3 hours.

Cake "Exotica" with jelly and fruits

Unusual with fruit got the name "Exotica" due to the original design. You can use available oranges, bananas, berries or use mangoes, peaches. In this case, it is better not to use ready-made flavored jelly, but to make it yourself from gelatin and orange juice.

Today's editorial "So simple!" prepared a really special recipe for all the sweet tooth. Very bright and colorful cake, and most importantly - incredibly delicious! It will appeal to everyone who is crazy about the wonderful jelly and fruit combinations.

"Confetti" can be called one of the most joyful and cheerful cakes. Looking at it, you feel an improvement in mood and the appearance of appetite. Also, it's just perfect. summertime recipe. Light, unobtrusive, almost imperceptible!

I recently tried it and it is now one of my family's favorite recipes. It does not stay in the house for a long time, literally in 5 minutes the cake disappears from the table!

Cake with jelly and fruits

Dough Ingredients

• 2 eggs
• 2 tbsp. l. Sahara
• 8 g vanilla sugar
• 2 tbsp. l. flour
• 15 g baking powder

cream ingredients

• 125 ml water
• 1/2 lemon
• 2 tbsp. l. Sahara

Jelly Ingredients

• 800 ml water
• 95 g cherry jelly
• 95 g gooseberry jelly
• 2 tsp gelatin
• 2 tbsp. l. water
• 200 ml cream 30% fat
• 2 tbsp. l. powdered sugar
• 300 g grated cottage cheese

Decoration Ingredients

• 1 kiwi
• 5 mint leaves

Dough preparation

1. Prepare a form with a diameter of 24 cm and cover with parchment paper.
2. Separate egg yolks from whites. Then beat egg whites to stiff peaks. Add 2 tablespoons of regular white sugar and a bag of vanilla to them.
3. When mixing with a mixer at minimum speed, do not forget to add yolks to the mixture.
4. Add sifted flour with baking powder. Then carefully place the dough into a springform pan.
5. Preheat the oven to 180 degrees. Bake the dough for 40 minutes in a preheated oven.
6. Refrigerate the finished biscuit.

Cheesecake preparation

1. Whip the cream with a mixer until stiff peaks. At the end of churning, add powdered sugar.
2. Dissolve the gelatin in a water bath. Then cool it down. Add two tablespoons of whipped cream and mix thoroughly.
3. Add grated cottage cheese and the rest of the gelatin. Move the resulting mixture and add the jelly cut into cubes.
4. Carefully lay the finished mass of the resulting cheesecake on the soaked biscuit (in a detachable form). Spread evenly with a spoon.
5. Refrigerate the resulting treat for 30 minutes or until set.
6. Decorate the cake with kiwi slices and mint leaves. Instead of kiwi, you can use strawberries.

It is impossible to name the process of preparing this sponge cake with jelly simple, but its stunning appearance, and most importantly - taste, is clearly worth it!

Homemade cake is always tastier than store bought. This is an axiom and does not require proof. Biscuit fruit jelly cake and cream, decorated with berries and fruits, makes you fall in love with yourself from the first bite. According to this recipe, the cake can be prepared with and with berries, and with canned ones, it will be very tasty in any case.

To make the Biscuit Jelly Cake with Fruit and Cream even tastier, it is better to use whipped cream with fruit for layering the cakes, and spread the jelly only on the top cake, but do not spare fruit in a thick layer. If you do not have enough fresh fruit, you can add, preferably from whole berries or fruits. Cakes will be baked from biscuit dough.

Cooking

In a deep bowl, beat with a whisk, blender or other kitchen gadget 4 with a glass of sugar.

Add to the sifted flour, soda and gently mix until our dough becomes homogeneous and there are no lumps left.

We line the bottom of the round shape with baking paper, grease with vegetable oil and send it to the oven preheated to 180 degrees for 15 - 25 minutes, until browned. You can check for readiness with a toothpick. Insert a toothpick into the cake and take it out. If it remains dry, then the biscuit is ready, and if there is dough left on its tip, then it has not yet been baked. But do it very carefully.
The biscuit does not like to be disturbed once again, it must be handled very carefully, otherwise it may “sit down” and not bake, and then no one will like your biscuit jelly cake with fruits and cream. In general, the hostess often has to cook, so it is advisable to learn how to cook it without mistakes.

While still warm, cut the biscuit into two parts. Then set aside to let it cool completely.

Thick, beat with ½ cup of powdered sugar, add 3 finely chopped canned peaches to the whipped cream, and spread the first cake with this cream. We put the second cake on the cream, on which we put canned strawberries and peach slices on top.

Now it's time to fill our cake with ready-made jelly. I read a lot about the difficulties of cooks when pouring jelly cakes. She ruined more than one cake herself, until she realized one simple truth. No need to create difficulties for yourself and experiment with jelly when you cook. The store sells special jelly for the cake from different manufacturers. This is where it should be used. Then success is guaranteed to you, if you try to take a simple jelly or gelatin, then you are unlikely to get something decent.

Bred jelly for biscuit jelly cake with fruit and cream according to the instructions, bring it to a boil, cool a little, and start carefully, from the center of the cake, pour jelly fruit. Pour one or two tablespoons at a time, let it harden, and then continue on until we cover the entire surface of the fruit with jelly. Ready biscuit jelly cake with fruit and put in the refrigerator for 1 hour and serve. Enjoy your meal!

Ingredients

For biscuit

• Chicken eggs - 4 pieces;
• Sugar - 1 cup;
• Wheat flour - 150 grams;
• Soda - ½ teaspoon.

For cream

• Cream 30% - 100 - 150 milliliters;
• Powdered sugar - ½ cup;
• Canned peaches - 3 pieces.

For jelly

• Canned peaches - 1 can (400 grams);
• Canned strawberries - 1 can (400 grams);
• Jelly for cake - 1 package.