Delicious jelly cake with biscuit and curd jelly with fruits - a simple recipe how to make at home
For a children's holiday, there is nothing tastier than a biscuit cake with a jelly curd layer and fruit jelly. The fact that the recipe includes cottage cheese and fruits makes the cake an ideal option for saturating the body (and not only the child) with calcium and vitamins.
At home, the cake is easy to prepare. The only pity is that the hardening of the jelly itself takes a long time.
To simplify cooking and make homemade puff jelly cake perfectly smooth and beautiful, you should purchase a collapsible form. In this recipe, its main goal will not be to bake cakes (although here we can’t do without it), but to form layers of jelly - curd and fruit.
Photo. Biscuit cake with cottage cheese jelly and strawberries.
And it looks like a cake with cottage cheese jelly and pineapples.
Sponge cake with jelly and fruits
Ingredients
Biscuit Ingredients
- 4 pcs. eggs
- 1 cup sugar
- 1 cup flour
- 1 tsp baking powder optional
For jelly-fruit filling
- 1 pack of jelly
- 1 pack gelatin
- 1 cup hot water
- 400 gr. cottage cheese sweet
- 200 ml. cream
- fruit to taste
instructions
Cooking a biscuit
- We cool the eggs in the refrigerator (it is easier to achieve volume when beating, which means that the cake will be higher and more magnificent).
- Beat the eggs for 2 minutes, add sugar, increase the speed to the maximum and continue the procedure started until a lush light mass is formed. If the mixer is weak, then it is better to beat the whites and yolks separately, and then combine.
- Then, reduce speed, add flour and baking powder, beat until smooth.
- Pour the dough into a form treated with butter or margarine, bake at 180 ° -200 ° C (the smaller the form, the lower the baking degrees should be). Place the mold in a well-heated oven. The first 20 minutes should not be opened. The readiness of the biscuit is checked with a wooden splinter.
Add fruit jelly
- We combine sweet cottage cheese with cream. Dilute gelatin with water, cool slightly and pour into the curd, stir, set aside.
- In the meantime, we place the biscuit in a detachable form, pour the resulting curd jelly on top and hide in the refrigerator until completely solidified.
- While the first layer of jelly hardens, cut the fruit into slices, dilute the jelly package according to the instructions, reducing the amount of water by 1.5 times.
- We spread the fruit on the curd layer of the cake, pour it with chilled colored fruit jelly and hide in the refrigerator until completely solidified. In principle, you don’t need to decorate the cake with anything else.
