Jellied cake: recipes, cooking features and reviews

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

Jellied cake is a delicacy that has become popular relatively recently. A big plus of this dessert is that it contains fresh berries and fruits. Such cakes today have many variations. Here are some interesting recipes for the named dessert that you can make at home.

Raspberry variant

This jellied cake you can cook all year round. It is made very simply, and for it you will need:

• 250 grams shortbread cookies;
• 60 grams of butter, melted;
• 395 grams of condensed milk;
• 2 teaspoons vanilla extract;
• 600 ml full fat sour cream
• 1 cup frozen or fresh raspberries, plus extra for serving;
• 85 grams (bag) of red fruit jelly;
• white chocolate chips.

How to make it?

This cake with sour cream is made as follows:

1. Usingfood processor, grind shortbread cookies into small crumbs.
2. Add butter.
3. Mix until these ingredients are fully combined.
4. Place the mixture on the base and sides of the springform (diameter 20 cm), leaving 2 cm of clearance at the top. Refrigerate for 30 minutes.
5. Using an electric mixer, beat the condensed milk, vanilla and half of the sour cream until soft peaks form.
6. Add raspberries. Spoon into prepared pan.
7. Smooth the top with a spatula.
8. Cover with plastic wrap and refrigerate overnight.
9. Using an electric mixer, beat the other half of the sour cream with the jelly crystals until soft peaks form.
10. Spread the mixture on the cake.
11. Using a spatula, smooth the surface. Freeze for an hour or until the jelly layer is firm.

Remove the finished jellied cake from the mold and place on a serving plate. Top with extra raspberries and chocolate chips.

Strawberry variant

This strawberry jellied cake may well become one of your favorite desserts. It consists of three layers: light biscuit, strawberry mousse and a beautiful mirror glaze. This delicacy is perfect for the holidays. Serve alone or with fresh berries and whipped cream.

The jelly layer makes serving easier as cake pieces can be easily pulled out of the mold with a stiff spatula.

To cook it,you will need the following. For the cake:

• glass of flour;
• bag of baking powder;
• 4 eggs;
• half a cup of sugar;
• a teaspoon of vanilla extract.

For strawberry mousse:

• 180 grams (2 packets) strawberry crystal jelly;
• 2 cups boiling water;
• 1 glass of cold water;
• 3 cups of whipped cream or sour cream.

For the jelly layer:

• 10 large fresh strawberries, halved;
• 90 grams (1 packet) strawberry crystal jelly;
• a glass of boiling water;
• half a glass of cold water.

Cooking strawberry dessert

As you can see from this recipe with a photo, the jellied cake looks very beautiful. It is done as follows:

1. Preheat the oven to 190 degrees. Grease the bottom of a glass baking dish and set aside.
2. In a medium bowl, prepare the dough. To do this, beat the eggs with half a cup of sugar for about five minutes to make the mixture fluffy.
3. Then add the baking powder and vanillin, then begin to slowly add flour while continuing to mix.
4. Pour the batter evenly into the prepared pan.
5. Bake the sponge cake 15-20 minutes until golden and fluffy.
6. Remove from oven and cool in pan for at least 30 minutes.

Make strawberry mousse for now:

• In a medium bowl add 2 packets of strawberryjelly and 2 cups of boiling water.
• Stir slowly for one minute to allow the crystals to dissolve.
• Add a glass of cold water and let cool (but don't let it set). It takes about an hour at room temperature or 5-10 minutes in the refrigerator.
• Add whipped cream or sour cream to the jelly and mix until smooth. The mixture should be fairly thick.
• Once the cake is cool, evenly spread a layer of mousse over it.
• Tap the mold on the rack a few times to even out the filling and remove any trapped air.
• Refrigerate for at least 1 hour on a flat surface in the refrigerator.

For now, make the jelly frosting:

1. In a deep bowl, mix a packet of jelly with a glass of boiling water and stir slowly until dissolved.
2. Pour in half a glass of cold water and stir again, cool slightly.
3. Take the cake out of the fridge. Arrange the strawberry halves on top of the dessert.
4. Once the jelly mixture is barely warm, carefully pour it over the top of the cake over the strawberries.
5. Refrigerate the treat again for an hour to allow the frosting to set.

Blueberry dessert

As a rule, a jellied cake with fruits or berries is prepared. Below is a version of the recipe with blueberries, but you can replace them with anything: pieces of pears, peaches or even apples.

For the basic version you will need the following:

• shortcrust pastry cake (homemade or semi-finished product);
• 250 grams cream cheese, softened;
• 1 cup of powdered sugar;
• 3/4 cup sour cream;
• 1 sachet of vanilla;
• 1 sachet of cream and sour cream thickener;
• a little s alt.

For topping:

• 3/4 cup sugar;
• 1/4 cup cornstarch;
• 10 tablespoons of water;
• fresh lemon juice from two fruits;
• 3 cups fresh or frozen blueberries (or any other sweet fruit or berry);
• a little s alt;
• 1/2 sachets of vanilla;
• 1 tablespoon butter.

How to make this dessert?

The recipe for a jellied fruit cake is as follows:

1. In a large bowl or stand mixer, beat cream cheese until fluffy.
2. Add powdered sugar and vanilla and mix well.
3. Put sour cream, thickener and a pinch of s alt.
4. Beat until all ingredients are well combined and set aside.
5. In a medium bowl, combine cornstarch and sugar.
6. Add water and lemon juice and mix until smooth.
7. Pour the mixture into a saucepan, put on the stove and turn on a moderate heat.
8. Add blueberries or other filler of your choice. If you are using a frozen berry, simply pop it in the microwave for a couple of minutes beforehand so it is not icy.
9. Bringmixture to a boil, stirring constantly. It should start to thicken in a couple of minutes. You should achieve the consistency of thick jam.
10. Remove the saucepan from the heat and mix it with s alt, vanilla and oil. Set aside to allow mixture to cool.
11. Pour cream filling into pre-baked shortbread. When the berry filling has cooled to room temperature, spread it on top.
12. Wrap the cake in plastic wrap and refrigerate for at least 2 hours.

Lemon cake

Lemon jellied cake is a very delicate treat that everyone will love. You can easily prepare it for any dinner party or family reunion. For him you need:

For the cake:

• 2 cups crushed dry crackers;
• half a cup of melted uns alted butter;
• 2 table spoons of sugar.

For filling:

• 1 cup granulated sugar;
• half a glass of lemon juice;
• 1 tablespoon lemon zest;
• 3 1/2 tablespoons cornstarch;
• 3 egg yolks, lightly beaten;
• a glass of almond or cow's milk;
• 100 grams of butter;
• a glass of sour cream.

Optional: whipped cream plus 1/2 tablespoon lemon zest for garnish.

Cooking sour cream and lemon dessert

1. In a medium bowl, place crumbled crackers, melted butter and sugar and mix with a fork until well combined.
2. Apply the mixture to the bottom and sides of the round shape.
3. Chill in the freezer while preparing the filling.
4. In a large saucepan, whisk together the lemon juice, lemon zest, cornstarch, sugar, egg yolks and milk over low heat until the mixture is pudding thick.
5. Remove from heat and beat with butter until smooth.
6. Let the mixture cool and gently stir in the sour cream.
7. Spread mixture over crust and refrigerate for at least three hours before serving.
8. Sprinkle the finished dessert with lemon zest and spread whipped cream over it.

Another raspberry option

This filling cake recipe is delicious with both fresh and frozen raspberries. This means that you can apply it all year round. To prepare this delicious treat, you will need the following.

For the cake:

• one and a half cups of crushed vanilla wafers;
• 1/3 cup chopped pecans;
• 1/4 cup uns alted butter, melted.

For filling:

• 250 grams cream cheese, softened;
• 2/3 cup confectioner's sugar;
• 2 tablespoons orange liqueur;
• 1 teaspoon vanilla extract;
• 1 cup heavy whipped cream.

For topping:

• 1 glass of sugar;
• 3 tablespoons cornstarch;
• 3 table spoons of water;
• 2 cups fresh orfrozen raspberries.

Cooking a raspberry and pecan cake

1. Mix waffle crumbs, pecans and butter.
2. Apply them to the bottom and sides of the greased pan and press down with your fingers. Refrigerate.
3. In a large bowl, beat cream cheese, sugar, liqueur and vanilla until light and fluffy.
4. Pour the whipped cream into the mixture, stir gently.
5. Spread the resulting mass into the prepared wafer-nut cake, smooth the surface with a spoon.
6. In a small saucepan, combine sugar and corn starch. Add water and one and a half cups of raspberries.
7. Bring the mixture to a boil. Cook, stirring constantly, for two minutes or until thickened.
8. Pour into a bowl and refrigerate until completely cold.
9. Spread the resulting mass over the cream filling. Garnish with remaining berries.

You can also make this dessert from any berries and fruits of your choice, replacing raspberries with them. But here it is necessary to consider the following. When adding sour berries, the recipe is carried out in a similar way, while using sweet fruits, you will need to add a little lemon juice.