For a children's party there is nothing tastier than a sponge cake with a jelly curd layer and fruit jelly. The fact that the recipe includes cottage cheese and fruit makes the cake an ideal option for saturating the body (and not only the child) with calcium and vitamins.
The cake is easy to prepare at home. The only pity is that the jelly itself takes a long time to harden.
To simplify preparation and make your homemade layered jelly cake perfectly smooth and beautiful, you should purchase a collapsible mold. In this recipe, its main purpose will not be baking cakes (although we cannot do without it here either), but to form layers of jelly - curd and fruit.
Ingredients for the sponge cake: 4 eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder (optional).
Cool the eggs in the refrigerator (this makes it easier to achieve volume when beating, which means the cake will be taller and fluffier). Beat the eggs for 2 minutes, add sugar, increase the speed to maximum and continue the procedure started until a fluffy 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 mold treated with oil or margarine, bake at 180°-200°C (the smaller the mold, the lower the baking temperature should be). Place the mold in a well-heated oven. It should not be opened for the first 20 minutes. The readiness of the biscuit is checked with a wooden splinter.
For the jelly-fruit filling: 1 pack of jelly, 1 pack of gelatin, 1 glass of hot water, sweet cottage cheese 400 g, cream 200 ml, fruit to taste.
Combine sweet cottage cheese with cream. We dilute the gelatin with water, cool slightly and pour it into the cottage cheese, stir, and set aside.
Meanwhile, place the biscuit in a springform pan, pour the resulting curd jelly on top and put it in the refrigerator until it hardens completely.
While the first layer of jelly hardens, cut the fruit into slices, dilute the package of jelly according to the instructions, reducing the amount of water by 1.5 times.
Place fruit on the curd layer of the cake, fill it with cooled colored fruit jelly and put it in the refrigerator until it hardens completely. In principle, there is no need to decorate the cake with anything else.
Photo. Sponge cake with curd jelly and strawberries.
Remove the finished jelly cake from the mold, carefully removing the removable sides, place it on a dish, cut into portions and serve with tea, coffee or low-alcohol drinks.
And this is what a cake with curd jelly and pineapples looks like.
Some parents sometimes find it difficult to feed their child cottage cheese. This fermented milk product is very beneficial for the body, but not everyone loves it. And sometimes you have to persuade both adults and children by hook or by crook to eat at least a couple of spoons. But even the most ardent opponents of cottage cheese will be delighted with this delicious cottage cheese cake, and what can we say about those with a sweet tooth! The thing is that you can’t feel the cottage cheese in the cake at all, and the structure of the cottage cheese cake is more reminiscent of a soufflé. Pineapples add flavor, sweetness and lightness to the curd mass. A sweet, creamy cookie crust provides the foundation for the entire cake.
Let's make a no-bake curd cake with gelatin together and delight our loved ones!
Ingredients (for a mold with a diameter of 20-24 cm):
- 0.5 kg of fat cottage cheese;
- 400 g sour cream;
- 1 tbsp. Sahara;
- 1 large can of pineapple pieces (850 ml);
- 250 g biscuits;
- 200 g butter;
- 30-40 g gelatin;
- 1 sachet of vanillin (1.5 g).
Before we start cooking, I want to say a few words about gelatin and vanilla. Different manufacturers have these bulk products with different properties. To harden 0.5 liters of liquid you need 15 g of dry gelatin, 50 g of another. And every time you need to look at the proportions on the packaging so as not to spoil the dish. Regarding vanillin, it’s the same here. For one manufacturer, even a pinch of vanillin will be enough to give a persistent vanilla aroma to the entire dish, while for another, the entire packet will not be enough. Therefore, it is always better to work with proven products.
Recipe for no-bake cottage cheese cake with gelatin and pineapples.
1. Pour gelatin into a glass and fill with cold water. Let the gelatin swell.
2. Crumble the biscuits into a bowl with your hands. We try to keep the cookie pieces as small as possible, but there is no point in grinding the cookies into dust either. Small pieces of cookies will have a nice crunch in the finished crust.
3. Three butter on a grater into a bowl with cookies. Add half a glass of sugar and vanilla to taste.
4. Mix thoroughly and crush the cookies at the same time. I use a masher to puree.
5. The easiest way to prepare this cottage cheese cake is in a springform pan. But if it is not there, you can place the layers of cake in a glass bowl in the reverse order (jelly, cottage cheese, cookies).
Place a sheet of parchment on the bottom of the springform pan and place the side of the pan on top. Spread the cookie crust out in an even layer, pressing it down well with your hands.
6. Now let's make the curd layer for the cake. Place cottage cheese, sour cream, remaining sugar (half a glass) and vanillin in a bowl.
7. Grind with a blender until smooth, 5-7 minutes.
8. Pour the syrup with part of the pineapples into a separate bowl, in which we will prepare the jelly for the third layer. Pour the remaining pineapples into a bowl with the curd mixture.
9. Mix.
10. Place the pineapple syrup with gelatin in a water bath and heat until the grains are completely dissolved. Important! Gelatin should under no circumstances boil, otherwise it will lose its gelling properties. We remove the foam.
11. Pour 2/3 of the syrup with gelatin into the curd mass and mix.
12. Pour the curd soufflé into the mold over the cookie crust. We put our curd jelly cake with cookies in the refrigerator for an hour.
13. The third layer of the cake will be jelly with pineapples. Proceed to step 13 after an hour, when the cake has hardened a little. Pour 1/3 cup of diluted gelatin into the syrup with pineapples and stir.
14. Pour pineapple jelly onto the curd cake with gelatin. Place in the refrigerator until completely frozen. For a jelly cake in a large form it will take 6-8 hours. It's better to leave it overnight.
15. Now you need to remove the cake from the mold. I usually take a kitchen towel, wet it with boiling water and wipe the sides of the mold until the jelly comes off. When the towel has cooled, I wet it with boiling water again. Carefully unfasten and remove the mold ring.
The most delicious no-bake curd cake with gelatin, cookies and pineapples is ready! Enjoy your tea!
Ingredients:
For the curd layer:
- 300 gr. cottage cheese,
- 500 gr. low-fat sour cream,
- 1 cup of sugar,
- 50 gr. gelatin,
- 1 packet of vanilla sugar.
For the jelly:
- 1 pack of colored jelly,
- fruits according to taste and season: strawberries, kiwi, oranges, cherries or raspberries. Some people use banana, but it doesn’t go well with cottage cheese, it’s more of an acquired taste.
- There is an option for a jelly cake with cookies as a base - then you need to take another 300-400 grams. sugar cookies and 75 gr. milk, grind in a blender and compact a layer of about two centimeters at the bottom of the cake pan.
When did jelly appear?
Jelly cake has been a favorite treat since childhood. There are many different interpretations, options and experiments in this field, but most housewives know that it is impossible to spoil this dessert and it takes quite a bit of time to prepare.
If you believe history, the first mention of jelly goes back to the Middle Ages; it was made from air bubbles of sturgeon and in appearance it looked more like white jelly than the now familiar jelly delicacy. But in 1845, Peter Cooper, an engineer, invented and patented a powder made from processed tendons and animal skins, which gave the consistency to the product with which everyone is familiar - gelatin.
However, there was no separate “jelly” dish yet, and only forty years later the first jelly cakes with a fruity taste and an alluring smell were invented. It was the pharmacist Perth Waite, who tried in vain to persuade people to eat a tasty mass that was good for joints.
As a result, disappointed, he sold the patent to his neighbor-inventor Woodward, realizing a few years later how rashly he had acted. Jelly, and all its interpretations with different combinations of products, began to gain a wave of popularity and by the thirties took pride of place on holiday tables.
Both tasty and healthy
Jelly-curd cakes will appeal to lovers of a slim figure and a healthy diet - after all, the combination of cottage cheese and fruit is quite pleasant, but low in calories, you just need to use low-fat sour cream.
The usefulness of cottage cheese is worth mentioning separately. An impressive amount of casein makes it possible to maintain a feeling of fullness for a long time, and the presence of niacin helps stabilize the nervous system. At the same time, cottage cheese is considered a dietary product - for comparison: in cottage cheese the fat content is up to 18%, and in hard cheeses - up to 55% or more.
Curd and jelly desserts with fruit are especially useful for pregnant women. And at the same time, you don’t need to waste time baking biscuits - which many women like, who already spend a lot of time in the kitchen. Children are especially delighted with jelly with whole fruits inside, especially if the pastry chef takes the time to make them into a cute shape in the form of an animal or flower.
Preparation of jelly-curd cake step by step
A simple recipe for making a no-bake jelly cake with cottage cheese, sour cream and fruit involves the following steps:
- Soak the gelatin in a small amount of water. It is worth noting that there are two types of gelatin - instant and simple - simple takes about 1 hour to swell, while instant gelatin takes 10-15 minutes.
- Beat the cottage cheese with sugar and vanilla in a blender. Separately, beat the sour cream into a fluffy mass and carefully mix with the curd mass. Heat the gelatin in a water bath, not allowing it to boil, and pour it in a thin stream into the curd and sour cream mass, being sure to stir thoroughly and vigorously to avoid the appearance of prematurely frozen lumps of jelly.
- Place the resulting mass into a springform cake pan, carefully leveling the surface and place in the cold to harden. In the meantime, chop the fruit (it’s better to leave the cherries whole, but carefully remove the seeds without breaking the structure of the berry), prepare the jelly from the package according to the method indicated on it, cool to room temperature.
- Slowly pour two-thirds of the colored jelly onto the frozen curd layer, arrange the fruits in a picturesque order and put them in the refrigerator again. It is recommended to keep the remaining colored jelly in a warm place so that it does not harden prematurely. When the fruit layer becomes jelly-like, pour the remaining jelly on top and send back. In order for the gelling properties to strengthen, it is better to wait a few hours before serving.
- Before serving, carefully remove the springform sides and garnish with whipped cream, whole fruit or chocolate tendrils.
Curd and jelly cakes with fruit are a special decoration for any table, tea party or holiday. The good thing about it is that you can use different fruits at different times of the year, which means the taste will be new and impressive every time.
Curd cake with fruit is a real find for chefs who want to prepare a delicious, beautiful delicacy, but do not want to stand over a hot stove. This cake does not require baking; it is made from cottage cheese, sour cream and fruit using gelatin.
Curd-jelly cake with fruit belongs to the “turnover” dishes, since its preparation begins with the top layer, which first appears at the bottom, and after it has completely hardened, the cake is turned over onto a plate and only then the top layer is actually on top.
Since the curd jelly cake has a beautiful design, I suggest making it for your next holiday or birthday. I prepared it for my name day at work, which made my colleagues very happy. Everyone was completely delighted with such a light, delicate, beautiful and tasty dessert.
Taste Info New Year's recipes / No-bake desserts
Ingredients
- cottage cheese (any fat content) – 500 g;
- sour cream (any fat content) - 500 ml;
- gelatin – 40 g;
- kiwi – 3 pcs.;
- lemon – 0.5 pcs.;
- banana – 2 pcs.;
- canned pineapple (pieces) – 1 can;
- orange – 1 pc.;
- orange flavored jelly – 1 sachet;
- cookies – 100 g;
- sugar – 6 tbsp. l.;
- vanilla sugar – 10 g.
How to make curd cake with gelatin and fruit
To prepare a curd soufflé cake, you will need a large deep mold, it can be a silicone muffin mold or, as in my case, a regular plastic cake box (which is very convenient if you need to transport the cake).
Preparing a fruit cake is divided into 4 stages.
Stage 1 – preparing the orange layer
Dilute orange-flavored jelly as indicated on the package: pour the contents of the bag with 200 ml of hot water, but not boiling, and stir until the grains are completely dissolved. 
Cut the orange into thin wheels and carefully cut off the skin with a sharp knife. 
Cut the circles in half and place them in a circle on the bottom of the inverted pan. 
Pour the prepared jelly over the orange slices. 
Place the mold in the refrigerator.
Before moving on to the next step, pour the gelatin into a mug or glass and pour in 100 ml of water, stir and leave to swell. 
Stage 2 – preparing fruits
Wash all the fruits included in the cake thoroughly and allow to dry.
Peel the kiwi, cut in half lengthwise, then each half in half again, then cut into transverse pieces. 
Place kiwi pieces in a small saucepan, add 3 tbsp. l. granulated sugar and add the juice of half a lemon. 
Stir and heat over low heat. The kiwi should release its juice and the sugar should dissolve. Remove from heat and let cool. 
Peel the bananas, cut into wheels of arbitrary thickness and sprinkle with lemon juice. 
Drain the liquid from the canned pineapples, peel the remaining orange and finely chop the pulp.
Stage 3 – preparing the curd mixture with gelatin
Place cottage cheese, sour cream, remaining granulated sugar and vanilla sugar in a saucepan.
Choose the fat content of dairy products at your discretion. 
Using an immersion blender, thoroughly mix all ingredients. 
Place the swollen gelatin into a ladle, add 70 ml of water and heat until the gelatin is completely dissolved - the liquid becomes clear. 
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Pour the gelatin into the pan with the curd mixture and mix again using a blender. The mixture will be quite liquid, don’t be alarmed, this is normal. 
Place all prepared fruits into the curd mixture. 
Mix gently, distributing the fruit evenly throughout.
Stage 4 – cake formation
Remove the mold with the frozen orange layer from the refrigerator and pour the curd mixture with fruit into it. 
The final sand layer is not required, but I highly recommend it. We are preparing the cake without baking, the shortbread cookies will be at the bottom and will harmonize with the jelly part of the cake.
Break up the cookies, place in a blender bowl with blades and grind the cookies into crumbs. 
Carefully pour the cookies into the mold on top of the curd mass and smooth with a silicone spatula, pressing it slightly. 
For better adhesion of the sand crumbs, I advise you to melt a small amount of butter (50-70 g) and moisten the crumbs with it.
Place the mold in the refrigerator overnight. In the morning, turn the pan over onto a plate and very carefully remove the cake from it. Additional decorations for dessert are no longer required. 
I have long wanted to try making some kind of cake with jelly on top and my choice fell on a sponge cake with curd cream. I must say that it turned out simply magnificent, and what a look! A homemade three-layer cake on a sponge cake with curd-jelly cream and jelly on top looks very impressive. The white cream of cottage cheese and dark jelly on top give it a contrast, although it is quite simple to prepare. I had currant jam, so I made jelly from it, although for these purposes you can also use cherry, apricot, raspberry, strawberry or any other jam. The main condition is that it be bright. I would like to note that this recipe is very budget-friendly, but thanks to its appearance and delicate taste, it is perfect for a holiday table. Each piece just melts in your mouth, and it’s also dietary. Be sure to try this simple recipe at home.
Biscuit:
- Eggs - 2 pcs.
- Sugar - 2/3 tbsp.
- Flour - 4 tbsp. with a slide
- Vanilla sugar - 1 pack
Curd cream:
- Cottage cheese - 400 g
- Sour cream - 150 ml. (not necessary)
- Sugar - 3/4 tbsp.
- Gelatin - 15 g
- Vanilla sugar - 1 pack
Jelly:
- Jam - 200 ml
- Water - 200 ml.
- Gelatin - 20 g
Step-by-step photos on how to prepare the recipe:
We prepare the most ordinary biscuit. It shouldn’t be high, since we only have 1 layer of cake, so 2 eggs will be enough
.
Beat the whites with a mixer with a pinch of salt and when a light foam forms, gradually add half the amount of sugar. Beat until thick and dense foam.
Carefully mix the whites with the yolks, stirring very carefully, as if shifting layers, so that the bubbles formed do not burst during whipping and the sponge cake comes out airy.
Now add flour and vanilla sugar. Mix also carefully and slowly.
Grease a baking pan with butter and sprinkle with flour or line with parchment paper. Pour our dough and put it in an oven preheated to 180 C for 25-30 minutes.
If you don’t have special parchment paper, use it to prevent the dough from sticking to the pan.
When the biscuit is ready, remove from the pan and let cool on a wire rack.
If you don’t always get a sponge cake, then read about it to avoid trouble.
Now let's make the curd cream.
Using a mixer or better yet, a blender, beat the cottage cheese with sugar, sour cream and vanilla sugar until smooth. It will be better to beat with a blender, because it will crush the lumps faster.
You don’t need to add sour cream if the cottage cheese is wet enough. And to make the cream more tender, you can reduce the amount of cottage cheese and increase the amount of sour cream, but so that in the end you get about 500 ml of cream.
Pour gelatin with warm water for 20 minutes. We are waiting for it to swell.
Then we heat it over the fire, but under no circumstances bring it to a boil, otherwise it will lose all its properties.
Pour into the curd mass in a thin stream and beat thoroughly with a mixer.
Set the cream aside and start assembling the cake.
Take the mold in which the biscuit was baked. We wash it, dry it and cover the bottom with film or parchment paper. You can also cover the walls.
Cut off the crust or scrape off with a knife the crust on top that formed during the baking process. Our cream is jelly, so we soak the cake with syrup or sweet tea. You will need approximately 150 ml. impregnation.
Pour in the curd mixture, smooth it out and put it in the refrigerator until it hardens completely. This will take approximately 1 hour.
Meanwhile, prepare the second jelly. I had currant jam, but you can use other jams: cherry, raspberry, strawberry, apricot.
We dilute it with water in the proportion you like the taste. Strain so that there are no solid particles in it. Approximately 350-400 ml should come out. Soak the gelatin in it for 20 minutes, and then put it on the fire and heat it, but do not bring it to a boil.
When it has cooled to room temperature, remove the cake from the refrigerator and pour it over the curd cream. Place back in the refrigerator for 4 hours until the jam jelly has completely hardened.
As a result, we get such a beautiful and light curd cake on a sponge cake.
You can decorate with a fresh sprig of mint or lemon balm.
Enjoy your tea party everyone!
Cakes and pastries are loved by everyone without exception. But sometimes, those with a sweet tooth have to pay for their love with extra pounds and centimeters. It is very rare to find a recipe for tasty, healthy, and most importantly, low-calorie baked goods. But, fortunately, they exist.
Those who cannot imagine their life without sweets can safely prepare a three-layer sponge cake with cottage cheese and jelly. Its calorie content is only 239 kcal. The taste is very delicate, and the cake itself is airy and very light. In appearance it resembles an expensive restaurant dessert, but at the same time it is very simple to prepare. Of course, you will have to spend a little time, but the result is worth it.
This culinary masterpiece can pleasantly surprise even the most fastidious guest. It is prepared simply and consists of available products. This is a great option for both girls' get-togethers and children's parties. After all, not every child can be persuaded to eat cottage cheese that is so healthy for him, but in this cake he doesn’t even notice it and eats it with great pleasure. The benefits of this product can hardly be overestimated.
Cottage cheese is useful for people of any age. The presence of calcium strengthens bones, joints, teeth, nails and hair. This product is simply irreplaceable for the gastrointestinal tract. The beneficial bacteria it contains help improve intestinal motility and the normal functioning of the entire digestive system as a whole.
The choice of cottage cheese will depend on the event at which this dessert will be used. If it is a children's party, then it is better to buy a fatty farm-made one, but if you are planning to prepare a low-calorie dessert, then you need to buy a low-fat store-bought one.
Rules for choosing cottage cheese:
- Preference should be given to a packaged product. The label will indicate the composition, production date and shelf life.
- The composition must contain only two components - milk and lactic acid bacteria.
- The storage period should be no more than 5 days. If the label indicates a longer duration, it means that an unscrupulous manufacturer added a preservative, but did not indicate it in the composition.
For the topmost layer, you can use agar-agar instead of gelatin. Agar-agar is obtained from brown algae. A very valuable and useful product. 1 teaspoon of this product can replace 8 tablespoons of edible gelatin. It is prepared almost the same way. It must be dissolved in hot water, mixed thoroughly, brought to a boil and cooled. After cooling, it becomes like a transparent gel. To redissolve it, simply heat the resulting mass.
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