Fruit jelly cake

Fruit Jelly Cake Recipe – A Refreshing Summer Delight, No Baking Required

Preparation Time: 30 minutes
Chilling Time: 2 hours
Servings: 12

We present you a wonderful fruit jelly cake recipe, perfect for hot summer days. This cake is easy to make and requires no baking, making it ideal for those who want to cool off without spending too much time in the kitchen. With a crunchy biscuit base, creamy filling, and colorful jelly made from fresh fruits, this cake is sure to impress everyone.

The history of no-bake cakes is fascinating and reminds us of times when cooking was a time-consuming activity. Over the years, people have sought quick and efficient solutions to enjoy delicious desserts. This recipe combines tradition with innovation, offering a tasty cake that is easy to make.

Ingredients:

*For the base:*
- 200 g digestive or cocoa biscuits
- 100 g soft butter or margarine
- A handful of chopped walnuts

*For the filling:*
- 200 g sour cream
- 200 g sweet cottage cheese
- 80 g vanilla-flavored powdered sugar
- 10 g gelatin (1 packet)

*For the apricot jelly:*
- 250 ml apricot nectar
- 10 g jelly powder (1 packet)

*For the kiwi jelly:*
- 5-6 ripe kiwis
- 10 g jelly powder (1 packet)

*For the blackberry jelly:*
- 6-7 tablespoons blackberry jam
- 10 g jelly powder (1 packet)

Step-by-step Instructions:

1. Preparing the base:
Start by crushing the biscuits in a food processor or a bowl using a rolling pin. Add the chopped walnuts and mix well. Melt the butter or margarine and add it to the biscuit mixture. Mix everything until the composition becomes homogeneous.

2. Forming the base:
Place the biscuit mixture in a springform pan, pressing it down well with a spoon to create an even layer. Cover the pan with plastic wrap and refrigerate for 30 minutes to firm up.

3. Preparing the filling:
In a bowl, mix the sour cream, sweet cottage cheese, and vanilla-flavored powdered sugar until you obtain a creamy mixture. In another bowl, hydrate the gelatin in 100 ml of cold water, then dissolve it in a double boiler. Add the melted gelatin to the sour cream and cheese mixture and mix well.

4. Adding the filling:
Pour the cheese filling over the biscuit base, smoothing the surface with a spatula. Place the cake in the refrigerator for about an hour until the filling sets.

5. Preparing the apricot jelly:
In a saucepan, mix the apricot nectar with the jelly powder. Bring to a boil, stirring continuously. Once it starts boiling, pour the hot jelly over the cheese cream and place the cake back in the refrigerator for 15 minutes.

6. Preparing the kiwi jelly:
Peel the kiwis and blend them until you obtain a smooth puree. In a saucepan, mix the kiwi puree with the jelly powder and heat until it starts to boil. Pour the kiwi jelly over the already set apricot jelly and let the cake chill for another 15 minutes.

7. Preparing the blackberry jelly:
Mix the blackberry jam with 100 ml of cold water and strain through a fine sieve. The obtained juice is mixed with the jelly powder and brought to a boil. Once boiled, evenly distribute the remaining blackberries over the kiwi jelly and pour the hot juice over it. Let the cake chill for at least 15 minutes.

8. Finalizing the cake:
After about 2 hours of chilling, remove the sides of the pan and cut the cake into portions. It is recommended to leave it in the refrigerator overnight for a perfect taste.

Helpful Tips:
- You can replace blackberries with other berries like raspberries or blueberries to add a different note to your cake.
- Ensure that the fruits are well-ripened to achieve intense flavors.
- If you have leftover jelly, you can use it as a filling for pancakes or toast.
- Flavors can be enhanced by adding a few drops of vanilla essence to the cheese filling.

Nutritional Information:
- Calories per serving: approximately 240 kcal
- Protein: 4 g
- Fat: 12 g
- Carbohydrates: 30 g

This delicious dessert is not only a treat for the taste buds but also a healthier choice, based on natural ingredients. The fruit jelly cake pairs wonderfully with fresh lemonade or fruit tea, bringing an extra refreshing touch on hot days.

I invite you to try this recipe and share your experience with friends and family. With each slice enjoyed, you will bring a smile to the faces of your loved ones. Enjoy!

 Ingredients: Base: 200 g finely crushed biscuits, 100 g soft butter or margarine, a handful of finely chopped walnuts. Filling: 200 g sour cream, 200 g sweet cow cheese, 80 g powdered sugar with vanilla flavor, one packet of gelatin (10 g). Apricot jelly: 250 ml apricot nectar, one packet of cake gel (10 g). Kiwi jelly: 5-6 ripe kiwis, one packet of cake gel. Blackberry jelly: 6-7 tablespoons of blackberry jam, one packet of cake gel.

 Tags:  fruit jelly cake