In the summer heat, you do not want to turn your kitchen into a sauna, in order to bake such a necessary holiday cake. We offer recipes for cake with gelatin and fruit, which is prepared without baking , but despite this, it has an original and simply delicious taste that will appeal to both adults and children.
Sour cream cake with gelatin and fruit
Ingredients:
- sour cream - 650 ml;
- mix of any fruits and berries - 650 g;
- sugar vanilla - 15 g;
- gelatin - 25 g;
- granulated sugar - 350 g;
- filtered water - 230 ml.
Preparation
Gelatin is poured into a ladle, filled with filtered water and left for swelling for one hour. Then put it on the stove and warm it up to dissolve, but do not boil it. We leave the dissolved gelatin aside to cool to room temperature. In the meantime, sour cream is poured out with sugar and vanilla sugar and beaten up with a mixer to the splendor. We combine the sour and gelatin mass and mix well until smooth.
Deep form or a bowl lined with food film, spread on it washed, dried and if necessary sliced fruit and berries, pour a prepared mixture of sour cream and gelatin and place the dishes in the refrigerator for four hours. The frozen cake is turned over on a dish, we take it out of the mold, we remove the food film and serve it to the table.
For a better aesthetic appearance and a delicate taste, it is desirable to take for the cake colorful berries and fruits with a pulp of moderate density.
Cold cake with fresh fruit and cracker in gelatin
Ingredients:
- sour cream with a fat content of not less than 20% - 700 ml;
- cracker with poppy (crunch) or any other - 300 g;
- raisins - 100 g;
- milk chocolate - 200 g;
- instant gelatin - 25 g;
- fruit jelly in packages - 1 pc .;
- fruit or berries - 300 g;
- granulated sugar - 200 g;
- hot water - 450 ml;
- Vanilla sugar - 1 sachet.
Preparation
When preparing a cake for this recipe, we select fruit jelly in packages depending on what fruits or berries we will use. For example, if cherry is used as an ornament for a cake, then the jelly should be cherry, or at least red, Green grapes can be filled with jelly with a taste of kiwi.
Dissolve gelatin in 150 milliliters of hot water, and fruit jelly in 300 milliliters or according to instructions on the package. We set aside both dishes for cooling. Raisins pour hot water to steam.
Cracker breaks in half, and if it is large, then in several parts, to get pieces of about the size of one to one and a half centimeters. Chocolate rubbed on a large grater or chopped finely with a knife.
Sour cream is spread in a suitable container, whisked with sugar and vanilla sugar until fluffy, pour in the cooled gelatin and whisk a little more. Pour the pieces of cracker, raisins and mix well.
The third part of the sour cream base for the cake is laid out in a split form and we rub out half the chocolate chips. Then spread another part of the sour mixture and again the chocolate. From above distribute the remaining mixture and set
Then lay out pieces of fruit or berries on top and fill with fruit jelly.
We leave the cake in the refrigerator until it freezes, about three hours.
Now we remove the skirts, carefully put the cake on the dish and serve it to the table.
You can also use for the cake filling only the sides of the split form, which must be installed directly on the dish, and under the edges of the form, put the parchment paper cut into rectangles. When the cake has solidified, the sides are removed, and the paper is extracted.