Mosaic cake with jelly and sour cream. Jelly cake “Mosaic”. All the subtleties and stages of preparation. No-bake mosaic cake: ingredients

Step 1

Let's prepare all the ingredients. To make the Mosaic cake, I use jelly packets with kiwi, orange and strawberry flavors. Sour cream 15% fat.

Step 2

IN glass jar pour boiling water (the ratio of water to jelly is indicated on the bags) and pour in one of the types of jelly, for example kiwi flavored, stir until the jelly is completely dissolved.

Step 3

Prepare a convenient form for hardening and pour the jelly into it. Let cool and place in the refrigerator until completely set. So dissolve the rest of the jelly and put it in the refrigerator.

Step 4

Cut the frozen jelly into medium cubes and distribute the jelly by color.

Step 5

Add to sour cream vanilla sugar. Bring the milk to a boil and dissolve the jelly in it, do not boil. Combine sour cream and milk.

Step 6

Pour multi-colored jelly with cooled sour cream.

Step 7

Place the cake in the refrigerator to harden.

Step 8

Cut the frozen Mosaic cake into squares and serve. Both adults and children love this cake. Bright, delicious cake lifts the mood and enhances the holiday. Bon appetit! Cook with love!

There are many recipes for making jelly in cooking. But one of the most interesting is the jelly cake. This delicacy is so tasty that sometimes it’s even difficult to tear yourself away from it. In addition, you can cook it not only for yourself, but also to pamper your guests at some holiday.

Well, let's start preparing this wonderful dessert. Of course, the cooking process is quite labor-intensive, but believe me, it’s worth it.

Required ingredients:

Multi-colored jelly – 4 packs (orange, kiwi, strawberry, lemon);
gelatin – 50 g;
20% sour cream – 1 l;
sugar – 2 cups;
vanilla sugar – 2 packs (15 grams each);
fruits for decoration (you can take different ones - bananas, kiwi, orange, strawberries, etc.)

Cooking steps

1. At the very beginning you need to prepare the jelly. To do this, you need to pour the contents of the jelly packets into different bowls and add boiled hot water. Each pack contains 300 ml of water. The jelly must be completely dissolved in water, cooled and refrigerated for 24 hours.

Little secret: In order for the jelly to be better separated from the plate, before pouring it into the container, you need to wrap the bowl with cling film, which is then very easy to remove.

2. Gelatin must be poured into a cup and pour 180 ml of warm water. It is best to do this in the evening and leave it to swell until the morning.

3. After 24 hours, remove the jelly from the refrigerator, place it on a board and cut into medium-sized cubes or diamonds. Place everything in a large saucepan.

4. In the morning, the gelatin in the cup should be placed on water bath and stirring constantly to completely dissolve. Gelatin should not be brought to a boil. Otherwise, it will lose its jelly properties and the cake will not harden. Therefore, as soon as the lumps disappear, you need to immediately remove it from the water bath.

5. Take the sour cream out of the refrigerator and leave it until it becomes room temperature. Then add sugar and vanilla sugar to it and beat the whole mass. This can be done using a mixer or blender. Then add the cooled gelatin little by little and beat the mass well again.

6. Now pour the resulting mixture into the chopped jelly cubes and mix gently.

7. And the finish line. We take any cake pan or you can even use packaging from finished cake. It needs to be covered with cling film. Place beautifully chopped fruits on the bottom. Place jelly mixture on top of them. Then put the cake in the refrigerator for a day. After the time has passed, remove the jelly cake and turn it over onto a plate. The cling film must be carefully removed and refrigerated for another 8 hours. Now the fruits will decorate our mosaic jelly cake on top.

You can serve the cake straight from the refrigerator. Store for no more than two days. This delicacy will not leave anyone indifferent. Of course, it is impossible to eat a lot of it, since it is very nutritious. But you will definitely be able to treat yourself to something sweet.

As you can see, the preparation process is long, but the result will make you very happy.

Bon appetit everyone!!!

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Inga Polonskaya.

• Prepare the jelly by reducing the amount of water indicated in the instructions on the package by half. So, if the instructions indicate 400 ml of water, you only need to use 200-220 ml so that the frozen jelly can be cut into cubes and its taste will be more intense.
• Dissolve all the jelly one by one, pouring them into rectangular molds to harden. Prepare the fruit by cutting it into cubes, it is better to use soft fruits such as peach, banana, kiwi and citrus fruits. Chop the cookies into pieces. Cut the jelly into cubes. Cool sour cream or cream. Soak gelatin in milk. Dissolve the swollen gelatin in a steam bath, with constant stirring.
• Beat sour cream with powdered sugar and pour slightly cooled gelatin into the fluffy mass. Cover a deep hemispherical bowl with cling film. Pour fruits, cookies and colored jelly crystals into it.
• Fill sour cream, mix and refrigerate. Cover the frozen dessert with a wide dish and turn it over. Remove the bowl cling film and decorate the Mosaic jelly dessert cake at your discretion with pieces of fruit, whipped cream or grated chocolate.

When it’s very hot, instead of traditional baked pies and cakes for tea, this sour cream jelly cake-dessert, known under the names “Mosaic” and “Broken Glass,” is a great go-to for tea, but I prefer to call it “Stained Glass.”

Because this jelly cake is really very similar to stained glass: look how bright, elegant, how beautifully these pieces of translucent multi-colored mosaic glow in the sun!

Preparing a sour cream cake is very easy, and in this recipe you will not need a stove, but a refrigerator - or rather, in the very simple version, which uses cracker cookies. By the way, you can make another simple and delicious cake or no-bake pastries from crackers, sour cream and bananas. If you want to add pieces of homemade sponge cake to the cake, as I did, then you will still need to bake a thin crust. Instead of a biscuit, a piece of cake will do.

This cool dessert is perfect for a summer tea party! This is one of the favorite recipes during the hot season, along with potato cakes, tea sausage and cottage cheese house.

You can make the cake in a springform pan (it must be airtight!) or in a bowl lined with cling film.

Ingredients:

• Biscuit or cracker “Tender” - 300 g;
• Multi-colored jelly - 3-4 bags: red, yellow, orange, green;
• Sour cream 15% - 2 packets of 400 ml (800 ml);
• 1.5 tablespoons of instant gelatin;
• Sugar to taste (3-4 tablespoons);
• 100 ml water.

How to bake:

There are two ways: the first is to cut the biscuit or cupcake into pieces or crumble the cookies and add to sour cream along with jelly; the second, implemented in this recipe- bake a sponge cake and place a sour cream-jelly layer on top of it.

Multi-colored mosaics can also be realized in two ways. the first is jelly: strawberry or raspberry, orange or peach; lemon, kiwi. If you want to make a natural dessert, instead of jelly from bags, take fresh fruits: red berries, oranges and tangerines (in winter) or peaches and apricots (in summer), yellow plums, bananas, green kiwi (only a little kiwi, with it the jelly does not harden so firmly).

For a sponge cake in a 24 cm pan, take 1 egg, 1/3 cup each of sugar and flour, 1/3 teaspoon of baking powder, and a pinch of salt. If you want the cake to be taller, double the portion. Prepare according to this recipe: recepty-testa/recept-biskvita-prostoj.html.

Beat the eggs with sugar until fluffy for 4-5 minutes, starting at low speed and reaching maximum. Sift flour with baking powder into the whipped mass, add salt, carefully mix in a circle with a spatula, pour into a mold lined with parchment and slightly greased vegetable oil, put in a preheated oven, bake at 200C until the skewer is dry and golden brown. Leave the cake to cool in the oven and make the jelly.

We dilute each bag of jelly in 200 ml of hot water (80-90C). This is 2 times less than what is indicated on the package (400 ml), but we need a thick consistency so that we can cut the jelly into cubes. Pour the dry powder from the bag into hot water and stir with a spoon until the grains dissolve. Let the jelly harden in a wide bowl so that the layer is about 1 cm thick. First, let it cool to room temperature on the table, then put it in the refrigerator until it hardens.

When the biscuit and jelly are ready, make the sour cream filling. Dissolve gelatin in hot water in the same way as making jelly - pour 70-90C into water and stir until the grains dissolve. If not all gelatin has dissolved, you can strain the solution.

Pour the sour cream into a large bowl, pour gelatin into it, add sugar and beat with a mixer for 10-15 seconds so that the ingredients are well mixed.

Cut the jelly into cubes. It looks very beautiful, like a scattering of gems!

Pour jelly onto the crust. If you cook with crackers or pieces of cake, mix cookies and jelly in a bowl.

And fill everything with sour cream and gelatin.

Place in the refrigerator for at least 2 hours until set.

The mosaic cake should be removed from the mold and cut immediately before serving, as it will quickly begin to melt outside the refrigerator. To carefully move the cake onto a plate, run a knife between its edges and the sides of the pan, open it and move the cake onto the plate, tucking the edge of the pan under it. If you cook in a bowl, cover it with a dish and turn it over, then remove the cling film.

We cut the cake into portions and admire the stained glass mosaic of multi-colored jelly.