Jelly cakes are not only delicious and beautiful, but also light, original and inexpensive to make. You do not need to be an experienced pastry chef to make such a dessert, and the ingredients for it are available in any store. Below are the most interesting recipes for jelly and sour cream cakes.
Option with slices of peaches
This dessert looks like a real work of art with all its simplicity of preparation. You just need to cut the fruit and pour the jelly in two layers. In total you will need the following:
- 2 (100 grams) packs of dry jelly with peach flavor;
- 3 1/2 cups boiling water;
- 1 1/4 cup cold water;
- 3/4 cup peach liquor (or replace it with syrup for the non-alcoholic version);
- 200 grams of fat sour cream;
- 200 grams of condensed milk;
- 1 can (500 grams) of chopped canned peaches;
- 2 sachets of gelatin.
How to make this beautiful sour cream jelly cake: recipe
Photos of finished goodies always surprise with their beauty. It seems that only a skilled pastry chef can cook this. In fact, everything is not so complicated.
In a medium bowl, mix 2 cups boiling water with both bags of peach jelly for 2 minutes until the gelatin is completely dissolved. Add 3/4 cup cold water and 3/4 cup peach liquor. Chill until the jelly thickens to the consistency of raw eggs. Drain the peaches syrup (keep it) and place them at the bottom of the mold.
Put a slightly thickened peach jelly on top of the sliced fruit. Refrigerate until the jelly is firm but firm (it should stick to your fingers when touched).
Make a sour cream layer
Further, according to the recipe for cake-jelly from sour cream with fruits, it is required to prepare a second layer of dessert. To do this, pour 2 sachets of unflavored gelatin into a medium bowl, fill it with half a glass of cold water and let it soak in water. Pour a half cup of boiling water and stir for 2 minutes until the gelatin is completely dissolved. Add the condensed milk, sour cream and peach syrup, and mix until the mass is smooth. Cool the mixture until it is slightly thickened, then gently lay in a mold on top of a layer of peach jelly. Set to cool.
How to get a dessert out of shape?
As you can see, the jelly and sour cream cake recipe is very simple. The only difficulty is how to get the finished dessert out of shape without damaging it. To do this, fill the sink or basin with warm water. Dip the mold on the surface of warm water for about 10 seconds. Lift it, flip it upright and shake gently to release jelly. Place a cold, moistened plate on top of the mold and flip them together. Carefully lift the mold, and if the jelly cake does not slip out, repeat the previous step with warm water.
Broken Glass Jelly Cake
This recipe for sour cream cake with jelly offers to cook not only delicious, but also a very beautiful delicacy. For this you will need the following.
For colored jelly:
- 1 sachet of dry strawberry jelly;
- 1 sachet of dry lime (or any other green) jelly;
- 1 bag of lemon or mango jelly;
- 3 cups boiling water;
- a glass of cold water.
For sour cream jelly:
- half a glass of pineapple juice;
- half a glass of condensed milk;
- half a glass of fat sour cream;
- 4 l Art. Sahara;
- ¼ tsp common salt;
- one and a half glasses of water
- 3 l Art. odorless gelatin;
- 1 cup boiling water.
Cooking a beautiful dessert
This jelly and sour cream cake recipe is simple. In three separate containers, completely dissolve the contents of each bag of flavored jelly with 1 cup of boiling water. Add a third of a glass of cold water to each of them. Pour the resulting mixture into different square or rectangular containers and refrigerate until fully cured. After that, cut the colored jelly into cubes and place in a cake mold (it is better to use silicone).
In a medium bowl, combine pineapple juice, condensed milk, sour cream, sugar, and salt. Set aside. In another container, combine one and a half glasses of water and 3 tablespoons of unflavored gelatin. Stir until the powder is completely dissolved. Let the mixture cool for 10 minutes. Gently add 1 cup boiling water to the gelatin mixture, then continue to mix until the mixture becomes clear. Pour it into a container with condensed milk and sour cream and slightly beat everything with a fork until completely homogeneous.
Pour the gelatin-milk mixture evenly onto colored jelly cubes. Refrigerate for at least 4 hours or all night. Turn the jelly cake onto a dish to serve.
Sour cream cranberry dessert
This delicious and beautiful dessert is so good and easy to prepare that you can cook it not only on holidays, but any day. This jelly cake recipe with sour cream requires the following ingredients:
- 2 packets of dry strawberry jelly;
- 1 cup boiling water;
- 1 jar (600 grams) of pineapple in syrup slices;
- 1 jar (500 grams) of cranberry sauce or jam from whole berries;
- 3 l Art. lemon juice;
- 1 liter including grated lemon peel;
- 1/2 l. h. ground nutmeg;
- 2 cups sour cream;
- half a glass of chopped pecans.
Cooking Fruit Sour Cream Jelly Cake
In a large bowl, dissolve the strawberry jelly in boiling water. Drain the pineapple syrup from the can. Add cranberry sauce or jam, lemon juice, zest and nutmeg. Cool until mixture thickens. Then add sour cream, slices of pineapple and pecans. Pour into a glass bowl or oiled pan. Refrigerate until at least 2 hours ready. Turn over into a large plate and serve.
Orange Sour Cream Dessert
This jelly and sour cream cake recipe resembles the Broken Glass option, but it is made somewhat simpler. For him you will need the following.
For orange jelly:
- 2 bags of unflavored gelatin;
- half a glass of cold water;
- half a glass of boiling water;
- half a glass of sugar;
- 2 cups freshly squeezed orange juice.
For vanilla sour cream jelly:
- 2 cups sour cream;
- 3 sachets of non-flavored gelatin;
- half a glass of cold water;
- a glass of boiling water;
- a quarter cup of sugar;
- a bag of vanilla sugar.
How to do it?
Pour 2 packets of gelatin in cold water. Leave to swell for a while. Pour boiling water and mix until completely dissolved. Add sugar and orange juice and stir to dissolve the sugar. Pour into a baking dish and refrigerate for at least 4 hours or until hard.
Cut into small cubes and transfer to a cake mold. Keep in the refrigerator. At this time, fill 3 bags of gelatin with cold water. Leave to swell and pour boiling water. Add sugar and stir until completely dissolved. Let cool slightly and add sour cream. Mix thoroughly until fully combined. Cool.
After making sure that the mixture is at room temperature, pour it into orange cubes and refrigerate overnight. Serve by shaking the jelly cake on a large plate.