Fruit jelly cake

Fruit jelly cake is a refreshing and delicious dessert, perfect for any occasion. This recipe is a charming combination of flavors, textures, and colors that is sure to impress everyone lucky enough to taste it. Over time, jelly cakes have been appreciated for their versatility, and our version with apricot, kiwi, and blackberry jellies brings a touch of freshness and joy to any sweet moment. Let’s discover together how to create this delicacy step by step!

Total preparation time: 3 hours (including cooling time)
Preparation time: 1 hour
Baking time: 0 minutes
Number of servings: 10

Ingredients

For the crust:
- 200 g finely crushed 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 powdered sugar with vanilla flavor
- 1 packet of gelatin (10 g)

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

For the kiwi jelly:
- 5-6 ripe kiwis
- 1 packet of jelly powder

For the blackberry jelly:
- 6-7 tablespoons of blackberry jam
- 1 packet of jelly powder

Preparation steps

Step 1: Prepare the crust

Start by preparing the crust. In a large bowl, combine the finely crushed biscuits with the chopped walnuts. This mixture will provide a crunchy texture and intense flavor. Add the soft butter or margarine and mix well with a spoon or your hands until you achieve a homogeneous mixture.

Practical tip: Make sure the butter is at room temperature for easy incorporation. If you want a stronger flavor, you can lightly toast the walnuts in a pan before adding them to the mixture.

Then, press the mixture evenly into a springform pan. Use a spatula or spoon to ensure it is well compressed. Place the pan in the refrigerator to firm up while you prepare the filling.

Step 2: Prepare the filling

In another bowl, mix the sour cream with the powdered sugar with vanilla flavor. Mix well until the composition becomes smooth and fluffy. Then add the sweet cottage cheese, making sure it is well crumbled and lump-free.

Tip: You can use an immersion blender to achieve an extra fine texture for the cheese, making the filling creamier.

Soak the gelatin in 100 ml of cold water for 10 minutes, then melt it in a bain-marie. Once melted, add it to the sour cream and cheese mixture, mixing well.

Pour the filling mixture over the biscuit crust and refrigerate for one hour.

Step 3: Prepare the apricot jelly

In a saucepan, mix the jelly powder with apricot nectar. Place the mixture over heat and bring it to a boil, stirring continuously to avoid lumps. Once it starts to boil, carefully pour it over the cream cheese in the cake pan.

Refrigerate for 15 minutes for the jelly to set.

Step 4: Prepare the kiwi jelly

Peel the kiwis and place them in a blender. Blend until you obtain a smooth puree. In a saucepan, combine the kiwi puree with the jelly powder and heat it. Stir continuously until the mixture begins to boil.

Pour the hot kiwi jelly over the apricot jelly and let it cool for 15 minutes.

Step 5: Prepare the blackberry jelly

Mix the blackberry jam with 100 ml of cold water and strain the juice through a fine sieve. Add the juice to the saucepan along with the jelly powder and bring it to a boil. Once it starts to boil, remove it from the heat.

Distribute the remaining blackberries over the surface of the kiwi jelly, then pour the hot juice over them, ensuring the fruits are evenly covered. Allow everything to cool for 15 minutes.

Finalizing the cake

Once all layers have cooled and set, refrigerate the cake for at least 2 hours (preferably overnight) to stabilize completely. When ready, release the springform pan and cut the cake into servings.

Serving suggestion: You can decorate the cake with some fresh fruits on top or a dollop of sour cream. Add a touch of elegance with a mint leaf.

Nutritional information

This fruit jelly cake is a lighter dessert option, with approximately 250 calories per serving, depending on the ingredients used. It is a source of vitamins and minerals from the fruits, while the sweet cottage cheese adds a considerable protein boost.

Frequently asked questions

1. Can I use other fruits for the jelly?
Absolutely! You can replace the apricots, kiwis, or blackberries with other favorite fruits, such as strawberries, raspberries, or peaches.

2. How can I make the cake less sweet?
Reducing the amount of sugar in the filling or using a fruit nectar without added sugar are excellent solutions to adjust the sweetness.

3. What drinks pair well with this cake?
A fruit tea or a glass of sweet white wine are fantastic choices that can perfectly accompany the fruit jelly cake.

The fruit jelly cake is not just a delicious dessert, but also a wonderful way to bring a splash of color and freshness to your table. Preparing it is a pleasant experience, and the result will be appreciated by all your loved ones. Enjoy!

 Ingredients: base 200 g finely crushed biscuits 100 g butter or margarine soft 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