Today desserts without baking are very popular. Cooking is simple, and the result is simply amazing. In addition, such a dessert is suitable even for those sweet tooth who are forced to diet.
Non-baking jelly cakes - basic principles of preparation
The basis for a cake without baking can be ready-made cakes, which are sold in any store, or make cakes from cookies. For this, ordinary cookies are suitable: "Anniversary", "To coffee" or with the aroma of baked milk. It is broken and crushed to a state of small crumbs using a conventional rolling pin, or a blender. Then this crumb is combined with soft butter and mixed. The resulting mass is laid out in a mold and distributed by hand along the bottom, making low sides.
Cakes without baking are prepared without the basis, using only jelly, fruits or berries.
Jelly for the cake is prepared on the basis of sour cream, fruit juices, cream or whipped proteins. You can use several types of jelly in one cake.
Especially delicious and beautiful is the dessert made from fruit and cream jelly.
Recipe 1. Milk-jelly cake without baking
Ingredients
granulated sugar - 100 g;
milk - 750 ml;
vanillin;
gelatin - 30 g;
chocolate - 150 g.
Cooking method
1. Soak gelatin in cold water in the proportions of 1: 8, mix and leave to swell for forty minutes.
2. Grind the chocolate on a grater with large holes. Pour the milk into a saucepan and bring to a boil over low heat. Add sugar and chocolate chips. Tomim until they are completely dissolved. Enter the swollen gelatin and keep on fire until boiling.
3. Pour the mixture into molds and cool. We place until completely frozen in the refrigerator. Before serving, lower the mold briefly into hot water and turn it on a plate. Pour fruit syrup.
Recipe 2. Lime Flavorless Jelly Cake
Ingredients
sprig of mint;
200 g "Anniversary" cookies;
sour cream - half a liter;
bag of Kiwi jelly;
lime or lemon;
150 g of cottage cheese;
a bag of vanilla sugar;
100 g butter;
gelatin - a bag;
granulated sugar - 120 g.
Cooking method
1. Grind cookies into crumbs using a blender, or put them in a bag and roll out with a rolling pin. Combine the cookie crumbs with soft butter and mix.
2. Cover the bottom of the detachable shape with parchment and place the cookie dough into it. We distribute it along the bottom, slightly tamping. We send it for half an hour to the refrigerator.
3. Pour gelatin with about 100 ml of water, mix and leave to swell for ten minutes. Then we place it in a water bath and warm up until the gelatin is completely dissolved. Cool.
4. Rub the cottage cheese through a sieve so that the jelly consistency is homogeneous. Add sour cream, white and vanilla sugar to it. Squeeze juice from lemon or lime. Whip with a mixer until the sugar dissolves. Then pour the gelatin solution into the resulting mass and continue whisking for a couple more minutes. Pour on the cake from the cookies, and send it to the refrigerator for another couple of hours.
5. We prepare Kiwi jelly, following the recommendations on the packaging, reducing the amount of water per 100 ml. Cool and pour onto a frozen cream-curd layer. We hold for another five hours in the refrigerator. Before serving, decorate the cake with slices of lime and mint leaves.
Recipe 3. Unusual jelly cake without baking with strawberries
Ingredients
5 g of lemon peel;
a glass of semolina;
100 g of cookies "Jubilee";
liter of milk;
? glasses of sugar;
a small bar of white chocolate;
170 g strawberry jelly;
100 g butter;
a pound of strawberries;
vanilla;
ice cream for serving.
Cooking method
1. Line the bottom of a rectangular detachable shape with parchment, wrap the sides with cling film. Put the cookies on the bottom in one layer.
2. Pour semolina into cold milk, add sugar and cook semolina porridge over low heat with constant stirring so that there are no lumps. Once the porridge begins to boil, add the lemon zest, vanilla, butter and chocolate. Cook a couple more minutes.
3. Immediately pour the semolina onto the cookies and flatten. Wash the strawberries and lay them on the semolina, slightly sinking the berries. Refrigerate and refrigerate completely.
4. Dissolve the jelly in 750 ml of drinking water, let it slightly harden and pour over the strawberries. Leave the dessert in the refrigerator overnight. Cut into pieces. Serve by decorating with ice cream.
Recipe 4. Jelly cake without baking "Juicy Orange"
Ingredients
vanillin;
25% sour cream - 600 g;
sugar - 130 g;
cookies - 250 g;
three oranges;
gelatin - 20 g;
a bag of orange jelly.
Cooking method
1. Fill the gelatin with hot water and let it swell for a while.
2. Following the instructions on the packaging, prepare the jelly and cool.
3. Crumble the cookies. Cut the peel from oranges. Cut the pulp into pieces. Put cookies and citrus fruits on the bottom of the mold, fill in the jelly and leave in the refrigerator until completely frozen.
4. In a bowl, combine sour cream with vanilla and sugar. Beat with a mixer. Without ceasing to beat, pour in the cooled gelatin.
5. Pour the cream over the orange jelly and refrigerate again for a couple of hours. Dip the mold in hot water for a short while and turn the dessert on a plate.
Recipe 5. Dessert jelly cake without baking with peaches and yogurt
Ingredients
lemon;
a bag of peach jelly;
half a liter of yogurt;
40 g of sugar;
a glass of thick cream;
one ? tbsp gelatin;
half a pack of butter;
a pound of peaches;
150 g biscuit cookies.
Cooking method
1. Grind cookies into crumbs in any way convenient for you. Combine it with melted butter, mix. Transfer the resulting mass into a form, previously covering it with parchment. Spread evenly along the bottom. Put in the refrigerator to freeze.
2. Wash peaches, peel the fruit from a thin peel. Cut in half and take out the bones. Cut the pulp into pieces. Put in a blender bowl and beat until puree.
3. Dissolve the gelatin in hot water. Enter half in peach jelly, mix and put it on the cake cake. Put in the refrigerator for ten minutes.
4. Add the zest and lemon juice, sugar, remaining gelatin and whipped cream to the yogurt. Shuffle. Put the yogurt mass on the peach layer. Refrigerate again.
5. Put the peach slices nicely on top and cover with peach jelly. Soak in the refrigerator for at least three more hours.
Recipe 6. Confetti Jelly Cake
Ingredients
350 g cookies;
150 g butter;
80 g of white chocolate;
380 g of sugar;
two kiwis;
75 g of cocoa powder;
a bag of vanilla sugar;
a liter of fat sour cream;
45 g of gelatin;
four jelly stoves of different colors;
two bananas.
Cooking method
1. Prepare jelly from three bags, following the instructions on the package. Pour into different plates and send to solidify.
2. Grind 250 g of cookies into crumbs using a rolling pin or blender.
3. Melt the butter over medium heat. Add two tablespoons of sugar to it and keep on fire, stirring constantly so that the butter does not burn. Now add the cocoa and bring the mixture to a boil with constant stirring.
4. Line the bottom of the detachable shape with parchment. Pour mixture of butter, cocoa and sugar into cookie crumbs and mix. Put the resulting mass into a mold, and form an even layer, crushing with a spoon. Put in the refrigerator.
5. Gelatin pour 300 ml of water, mix and leave to swell.
6. Remove the frozen jelly from the refrigerator and cut into cubes. Break the remaining cookies into pieces of arbitrary shape of medium size.
7. Peel bananas and kiwi. Cut the banana into circles. Grind one kiwi cubes, leave the second for decoration.
8. Dissolve gelatin in a water bath. Beat sour cream with white and vanilla sugar. Add the pieces of biscuit, fruit and jelly cubes to the sour cream. Shuffle. Enter warm gelatin and mix again gently.
9. Pour the mixture into a mold on top of the cake. Put in the refrigerator for an hour.
10. After a couple of hours, fill the surface of the jelly cake, which is prepared from the fourth bag. At the same time, reducing the amount of fluid by a third. Soak for several more hours in the refrigerator and garnish with slices of kiwi and shavings of white chocolate. With a sharp knife, draw between the wall of the mold and the cake and remove the sides.
Jelly cake without baking - tips and tricks
If you make a cake in several layers, then each new one needs to be filled only after the previous one completely hardens.
It is better to strain fruit juice so that the jelly turns transparent.
As flavorings, you can use juice and citrus zest or vanilla.
If you don’t have a food processor or blender, you can use a rolling pin to chop cookies. Place cookies in a bag and mash with a rolling pin in a crumb.
