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Jelly cake with fruit without baking

No-Bake Jelly Cake with Fruit

An unusually striking cake worth your attention. Cakes like this are new to my family, since I don't make them often. And, as it turned out, that was a shame! This cake with jelly and fruit was a big hit and got eaten in literally two days! Best of all, it's relatively low in calories and comes together without much fuss.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Butter

Shortbread cookies (Any plain sugar cookies)

150

Cream

200

Gelatin

Water

Sugar

2.5

Fruit (I have: kiwi, lychee, tangerine, and pomegranate)

100

Gelatin

Water

100

Orange juice (juice without pulp)

100

Pomegranate

Mint

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 35 % 15 g

Carbohydrates 49 % 21 g

330 kcal

GI: 10 / 60 / 30

Cooking method

Step 1:

Melt the butter any way you like. I warmed it in a small saucepan.
Step 2:

Put the cookies in a sturdy plastic bag and crush them into crumbs with a rolling pin.
Step 3:

Mix the melted butter with the cookies.
Step 4:

Line the mold with cling film so the edges hang over freely. Don't skimp on the film - use several layers. This makes it easy to lift the cake out of the mold later. My mold is eighteen centimeters in inner diameter.
Step 5:

Form the base, spreading the cookie-and-butter mixture evenly over the bottom first, then forming sides about three centimeters high all around. Cover the mold with the base in cling film and leave it in the fridge for half an hour until the butter firms up.
Step 6:

Cover the gelatin for the cream layer with cold water and leave it to bloom.
Step 7:

After about forty minutes, the gelatin will be ready to use.
Step 8:

Transfer the gelatin to a saucepan and, stirring constantly, bring it to a smooth liquid. Don't boil the gelatin! For the best result, follow the instructions on your gelatin's package.
Step 9:

Give the gelatin a little time to cool. Add the sugar and gelatin to the cream. Mix and pour it into the mold right onto the cookie base. Leave it in the fridge for about half an hour so the cream layer sets. At the same time, cover the gelatin for the fruit layer with cold water and leave it to bloom.
Step 10:

Prepare the fruit. Wash it and remove the peel, seeds, and pits. You can use absolutely any fruit. This time I had kiwi, lychee, tangerine, and pomegranate seeds.
Step 11:

Carefully arrange the fruit on the cake over the cream layer. Bring the gelatin to a smooth liquid over heat in a saucepan. Cool it slightly.
Step 12:

Mix the gelatin with the orange juice. I didn't add sugar here, but you can sweeten the layer with a tablespoon of granulated sugar. Pour the resulting mixture over the fruit layer. Put the cake in the fridge until the jelly sets. That took me about another half hour. Before serving, lift the cake out of the mold by gently pulling it up by the edges of the film. Garnish with pomegranate seeds and fresh mint.

Watch the proportions of gelatin to water/cream/juice carefully! Follow the instructions on your gelatin's package exactly. A miscalculation can leave the jelly unset - the layer won't firm up enough and will be ruined beyond saving. I know many people don't like using gelatin in desserts because of its distinctive smell when heated. In that case, you can easily replace the gelatin with agar-agar (a plant-based gelling agent) in the appropriate proportion. Enjoy!