Jelly and sour cream cake: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Jelly cakes are not only delicious and beautiful, but also easy, original and inexpensive to make. You don't need to be an experienced pastry chef to make this dessert, and the ingredients for it are available at any grocery store. Below are the most interesting recipes for jelly and sour cream cakes.

Variant with peach slices

This dessert looks like a true work of art for all its ease of preparation. You only need to cut the fruit and pour the jelly in two layers. In total you will need the following:

• 2 (100 grams) packs of peach flavored dry jelly;
• 3 1/2 cup boiling water;
• 1 1/4 cup cold water;
• 3/4 cup peach liqueur (or replace it with syrup for a non-alcoholic version);
• 200 grams of fat sour cream;
• 200 grams of condensed milk;
• 1 can (500 grams) chopped canned peaches;
• 2 bags of gelatin.

How to make this beautiful sour cream jelly cake:recipe

Photos of finished treats always amaze with their beauty. It seems that only a skilled confectioner can cook something like this. It's actually not that hard.

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 liqueur. Refrigerate until the jelly thickens to the consistency of raw eggs. Drain the syrup from the peaches (save it) and arrange them at the bottom of the mold.

Spread slightly thickened peach jelly over sliced fruit. Refrigerate until the jelly is thick but not hard (it should stick to your fingers when touched).

Make a sour cream layer

Next, according to the recipe for sour cream jelly cake with fruits, you need to prepare the second layer of dessert. To do this, pour 2 bags of unflavored gelatin into a medium bowl, pour half a glass of cold water and let it absorb the water. Pour in one and a half cups of boiling water and stir for 2 minutes until the gelatin is completely dissolved. Add condensed milk, sour cream and peach syrup, and mix until the mass is smooth. Refrigerate the mixture until it thickens slightly, then carefully spoon into the pan on top of the peach jelly layer. Leave to cool.

How to get the dessert out of the mold?

As you can see, the jelly and sour cream cake recipe is very simple. the onlythe difficulty lies in how to get the finished dessert out of the mold without damaging it. To do this, fill a sink or basin with warm water. Dip the mold on the surface of warm water for about 10 seconds. Lift it up, flip it upright and shake it gently to release the jelly. Place a cold dampened plate on top of the mold and turn them over 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 jelly cake invites you to prepare not only delicious, but also a very beautiful delicacy. For this you will need the following.

For colored jelly:

• 1 bag of dry strawberry jelly;
• 1 packet dry lime (or any other green) jelly;
• 1 bag of lemon or mango jelly;
• 3 cups boiling water;
• glass of cold water.

For sour cream jelly:

• half a glass of pineapple juice;
• half a cup of condensed milk;
• half a cup of fat sour cream;
• 4 l. Art. sugar;
• ¼ tsp table s alt;
• one and a half glasses of water
• 3 l. Art. odorless gelatin;
• 1 cup boiling water.

Preparing a beautiful dessert

This jelly and sour cream cake recipe is easy. In three separate containers, completely dissolve the contents of each packet of flavored jelly with 1 cup boiling water. Add a third cup of cold water to each of them. Pour the resulting mixture intodifferent 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 s alt. Set aside. In another container, combine one and a half cups 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 stirring until the mixture is clear. Pour it into a container with condensed milk and sour cream and lightly beat everything with a fork until completely smooth.

Pour the gelatin-milk mixture evenly over the colored jelly cubes. Refrigerate for at least 4 hours or overnight. To serve, invert the jelly cake onto a serving platter.

Cranberry Cream Dessert

This delicious and beautiful dessert is so good and easy to prepare that you can cook it not only on holidays, but on any day. This sour cream jelly cake recipe calls for the following ingredients:

• 2 bags of dry strawberry jelly;
• 1 cup boiling water;
• 1 can (600 grams) pineapple chunks in syrup;
• 1 jar (500 grams) cranberry sauce or whole berry jam;
• 3 l. Art. lemon juice;
• 1 l. tsp grated lemon zest;
• 1/2 l. tsp ground nutmeg;
• 2 cups sour cream;
• half a cup of sliced pecans.

Cooking fruit and sour cream jelly cake

In a large bowl, dissolve strawberry jelly in boiling water. Drain the pineapple syrup from the jar. Add cranberry sauce or jam, lemon juice, zest and nutmeg. Refrigerate until mixture thickens. Then add sour cream, pineapple chunks and pecans. Pour into a glass bowl or oiled mold. Refrigerate until tender, at least 2 hours. Invert onto a large plate and serve.

Orange-sour cream dessert

This jelly and sour cream cake recipe is similar to Broken Glass, but a little easier. For him you will need the following.

For orange jelly:

• 2 bags of unflavored gelatin;
• half a glass of cold water;
• half a cup of boiling water;
• half a cup of sugar;
• 2 glasses of freshly squeezed orange juice.

For vanilla sour cream jelly:

• 2 cups sour cream;
• 3 bags of unflavored gelatin;
• half a glass of cold water;
• a glass of boiling water;
• a quarter cup of sugar;
• a packet of vanilla sugar.

How to do it?

Pour 2 sachets of gelatin into cold water. Leave to swell for a while. Pour in boiling water and stir until completely dissolved. Add sugar and orange juice and stir to dissolve sugar. Pour into the moldfor baking and refrigerate for at least 4 hours or until firm.

Cut into small cubes and transfer to a cake pan. Store in refrigerator. At this time, pour cold water 3 bags of gelatin. Leave to swell and pour in boiling water. Add sugar and stir until completely dissolved. Let cool slightly and add sour cream. Mix thoroughly until completely combined. Cool.

Making sure the mixture is at room temperature, pour it over the orange cubes and refrigerate overnight. Serve by shaking the jelly cake onto a large plate.