There are two recipes for the “Broken Glass” cake on the site; this cake is somewhat similar to it, but instead of fruit jelly, fresh fruit is added here. Delicate sour cream jelly, light sponge cake, juicy berries - the cake turns out light, with a delicious taste. Almost any berries or fruits can be used for a cake, only apples are probably not very suitable here - they are a bit hard. In summer, a very beautiful cake is made with raspberries, strawberries, blackberries, and honeysuckle. The cake with cherries is very tasty. In winter I make it with persimmons. I usually use two or three types of fruit. It turns out beautifully if the top of the cake is beautifully laid out with pieces of fruit contrasting in color, for example red and green (strawberries and kiwi, raspberries and kiwi), or yellow and green (apricots and grapes). It is good to put bananas inside the jelly cake, but do not put bananas on top, otherwise they will oxidize in the air and darken. This summer fruit cake You can make it as one large cake or in portions for each guest in bowls; in any case, the success of this delicious dessert is guaranteed.
Delicious and simple cookie-based cake
What does that cake option include? Sour cream, gelatin, fruit. This no-bake recipe makes a great dessert for hot weather. It is enough to have fruits or berries, cookies and sour cream on hand. To prepare it you need to take:
- 500 grams of sour cream, quite thick;
- 300 grams of fruits or berries;
- 200 grams of cookies;
- 200 grams of sugar;
- 30 grams of gelatin.
What are the advantages of such a cake with sour cream, gelatin and fruit? You can use any fruit or berries in it. Peeled orange and kiwi slices look beautiful. But the cake with strawberries or banana is no less tasty. For this reason, experimenting with different fillings, you can prepare a new dessert every time.
Honey cake with sour cream and nuts in a slow cooker
According to this recipe, the honey cake comes out tender and airy, and once soaked in sour cream, it is quite difficult to distinguish it from the classic dessert.
Composition of ingredients
| Ingredients for honey cakes | Ingredients for sour cream |
| honey nectar – 1.5 tbsp. | sour cream product 30% - 800 g |
| soda – 15 g | sugar, ground into powder – 200 g |
| granulated sugar – 200 g | peeled nuts – 100 g |
| butter – 1 tbsp. | lemon from ½ part lemon |
| eggs – 3 pcs. | |
| flour – 240 g |
Step-by-step preparation
- Honey should be placed in a bowl and put on gas, melt, when bubbles begin to appear, add soda and stir.
- Then you need to remove from the heat, and while whisking, add granulated sugar, butter, alternately eggs and flour.
- The multicooker container must be greased with vegetable oil, sprinkled with flour and laid out the base. Cook the dough for 60 minutes, setting the “Baking” mode.
- Remove the finished biscuit from the bowl, cool, and cut into 4 pieces.
- For the cream, you need to beat sour cream with powder, pour in lemon juice.
- Nuts should be chopped coarsely.
- The cake layers should be greased with cream and sprinkled with nuts.
The photo shows a version of the cake with sour cream. - The honey cake should soak for 4 hours, and then the dessert can be served.
How to make a cake?
First, pour the gelatin into about half a glass of cold water. Leave it until it swells. Thirty minutes is usually enough. Afterwards, the bowl with gelatin is placed in a water bath. Stirring thoroughly, cook until completely dissolved.
Separately, beat sugar and sour cream in a bowl. You need to act for a long time so that the grains are completely dissolved, then gelatin is introduced in a thin stream, without ceasing to beat the mass.
The bottom of a deep bowl must be covered with cling film. Fruits or berries are peeled and cut to taste. The cookies are cut into large pieces. Place both ingredients in a bowl and mix together. Pour sour cream over everything and cover with another cling film. Place the cake with sour cream and gelatin with fruit in the refrigerator for two hours.
Turn the finished dessert over, removing the cling film. Serve cut into pieces.
Cooking method:
- First of all, we look at the packaging of gelatin - if it is instant, then it should be filled with hot water and stirred until completely dissolved. If not, then soak it in cold water and leave it to swell for 40-50 minutes. When the gelatin swells, heat the mixture, stirring until it is completely dissolved. It is important not to let it boil!
- Take a large bowl. Mix sour cream, sugar and vanillin in it. Beat with a mixer until smooth.
- Add the cooled gelatin mixture. In order for the products to mix better, it is necessary that their temperature be the same. You should also not mix the ingredients at very high speed.
- We clean the fruits and cut them into small pieces, but not too finely.
- Mix the fruits with the resulting mixture and place in a silicone mold.
- Place the cake in the refrigerator for 3-4 hours until it is completely frozen.
- Before serving, turn the pan over onto a plate and cut the resulting cake into portions.
Tips for the hostess:
- If you can’t remove the cake from the mold the first time, don’t despair, just lower the mold into hot water for 30 seconds and try again.
- You can use small silicone molds instead of a large mold or put the mixture into bowls. In this case, the dessert will be portioned and you won’t have to cut anything.
- If you decide to prepare this dessert at the dacha and there are no fruits on hand, then you can replace them with berries, which you will probably find in your garden. Ripe raspberries, blackberries and blackcurrants work well.
- You can also make a jelly cake by adding ready-made sponge cake. To prevent the cake from falling apart, you need to soak the broken pieces of sponge cake in sour cream jelly. Place the biscuit on top of the fruit to create a biscuit base and pour the mixture over the whole thing. We also send it to harden in the refrigerator for 4 hours.
Cake “Tender” with sponge cake and fruit
What do you need to make this cake? Sour cream, gelatin, fruit, biscuit. You need to take the following ingredients:
For a delicious cream take:
For a delicious fruit filling prepare:
As you can see from the list of ingredients, this cake turns out juicy and very sweet.
How to make a cake?
They start by preparing a sponge cake for the cake with sour cream and gelatin and fruit. To do this, beat the eggs with sugar until foam forms. Add vanillin, baking powder and flour. Beat the dough again.
Place the base in a baking dish. Cook in the oven at 180 degrees for thirty minutes. The readiness of the cake can be checked using a match.
The cooled biscuit is removed from the mold and cut into cubes. Bananas and oranges are peeled and cut into slices. If the orange is large, then you can divide each circle in half.
Canned fruits are removed from the jars and dried to remove any juice. Cut them into cubes quite large.
Gelatin is diluted in about 50 ml of water and allowed to swell. After heating, adding another 100 grams of water, stirring. It should dissolve, but it should not be brought to a boil. Afterwards, cool the mass slightly.
Whisk the sour cream thoroughly with sugar, then carefully add the gelatin mass and knead. Add the cream to the sponge cake, mix thoroughly so that all the pieces are covered.
Then they begin to assemble the cake. It is convenient to use a springform pan for this. It is placed on a plate. Place orange circles on the bottom and cover with about a quarter of the biscuit. Place the banana, cover again with biscuit and sour cream. Then comes a layer of peaches, a layer of sponge cake. The sour cream cake with gelatin and fruit is completed with a layer of pineapples and another sponge cake. Cover the cake with cling film and leave the cake in the refrigerator for at least four hours. Afterwards, the finished cake is turned over onto a plate so that the orange circles are on top.
Recipe for jelly fruit cake:
For the biscuit: beat eggs with sugar until foamy for 7-10 minutes, then add flour, mix with a spoon, pour into a greased multicooker bowl, bake for 60 minutes on the “baking” mode. Remove the finished biscuit from the bowl, cool completely, and cut into cubes. Step-by-step photo instructions for preparing a classic sponge cake can be found in THIS RECIPE - we do almost everything the same way, only instead of 5 eggs, we take 3.
When I prepare this cake for the holidays, I bake the sponge cake a day or two before the celebration, the sponge cake will sit, nothing will happen to it, and then I prepare sour cream jelly, fruit and finish the cake. It turns out not so tiring.
For sour cream jelly: soak gelatin in a glass of cold boiled water for 40-60 minutes.
Meanwhile, beat sour cream with sugar until sugar dissolves. It tastes better, of course, with 25% fat sour cream. I once made it with 15% sour cream, the cake did not hold its shape well, it wobbled)) With low-fat sour cream it is better to make it in bowls or add a little more gelatin to make the jelly stronger.
Bring the soaked gelatin to a boil, but do not boil, pour hot into sour cream and sugar, stir.
Wash and cut all the fruits.
Let's start assembling the jelly cake with sour cream. You will need a large form. I made it in a three-liter pan with displacement marks, the cake turned out to be 2.5 liters in volume. I am writing this so that you can imagine the size of the required form.
As beautifully as possible, place pieces of fruit on the bottom; this will then be the top of the cake.
Place half the biscuit cubes and half the fruit on them. Fill with sour cream jelly carefully so that the pattern on the bottom does not get lost. Place in the refrigerator until hardened (half an hour to an hour).
Then add the remaining biscuit cubes, alternating them with fruit, and fill with the remaining sour cream.
If the cream (jelly) has already begun to harden during this time, warm it up a little, I do this in the microwave. When everything is laid out, lightly press the top with your hand or a spoon so that all the biscuit cubes are in the cream, make a flat surface, this will be the bottom of the cake so that it then stands evenly.
Someone will ask: why do it in two stages, why not put the whole biscuit in at once and pour out all the cream at once? You can do it this way, but then all the sour cream will immediately spill down, and the top pieces of the sponge cake may not be in the cream and may be a bit dry. However, if anyone cares, you can put all the fruits at once, without laying out any of them, the whole sponge cake and pour it all over with cream, it will also be delicious.
I assemble the jelly cake with sour cream in the evening and put it in the refrigerator overnight. In the morning, lower the mold with the cake into hot water for a few minutes, attach a flat plate to the mold, turn the cake over, it will end up on the plate with the fruit facing up.
If someone is afraid of these manipulations, you can cover the bottom and walls of the mold with cling film, then you don’t have to lower it into the water, but simply turn it over onto a plate and remove the film.
A little fiddling, and our beautiful jelly cake with fruit is ready!
Bon appetit!!!
We thank Oksana Baibakova for the recipe with photos!
Sincerely, Natalia.
Cake with kiwi and strawberries
For this version of the cake, a sponge cake is also prepared with sour cream and gelatin and fruit. For him they take:
Separate eggs into whites and yolks. To begin, thoroughly beat the whites. When they turn into foam, add half the sugar and beat again. Beat the remaining sugar with the yolks. Afterwards, mix both masses very carefully, add vanillin and flour. Knead the biscuit dough. Bake the cake in the oven at 190 degrees for half an hour.
For a delicious and tender cake you need to take:
The amount of fruit can be changed according to your taste, for example, someone does not like the acidity of kiwi, then you can reduce it by increasing the amount of strawberries.
Kefir cake recipe with sour cream
This dessert turns out so tender and soft that you can eat it the day of preparation. In order for the cakes to come out airy, soda must be placed in each part of the base before baking, until the air bubbles that arise when combining soda and kefir have evaporated. The fluffiness of the shortcakes is also influenced by well-beaten eggs.
Composition of ingredients
- 3 eggs;
- 320 g flour;
- 250 g kefir;
- 200 g sugar for the base and 100 g for the cream;
- 5 g soda;
- 5 g citric acid;
- 25 g cocoa;
- 500 g sour cream.
Step-by-step preparation
- You need to beat the eggs and sugar with a mixer into a fluffy mass, then pour in the kefir, mix the composition, then add the flour and knead the liquid base.
- After that, you need to divide it into 2 equal parts, add ½ tsp into one of them. soda mixed with 2.5 g of citric acid and 10 g of flour, stir.
- Then you should preheat the oven to 200 °C, coat the prepared container with oil, lay out parchment paper and bake for about 25 minutes, reducing the temperature to 170 °C.
- In the second part of the dough you need to add cocoa with the rest of the baking soda and citric acid, and bake like the white cake.
- The finished cakes need to be cooled and then cut in half with a sharp knife. There should be 4 shortcakes.
- To make the cream, you need to beat sugar with sour cream and coat the cakes with it, alternating black and white bases. You can put candied fruits and nuts in the cream, and sprinkle cocoa on top of the cake and let it sit for 3 hours.
