Jelly cake with fruits without baking

Name: Jelly cake with fruits without baking
Total time: 2 h
Yield: 8
Ingredients: 70 g Butter; 150 g Shortbread cookies; 200 ml Cream; 1 tablespoon Gelatin; 50 ml Water; 2.5 tablespoon Sugar; 100 g Fruits; 1 tablespoon Gelatin; 100 ml Water; 100 ml Orange juice; 1 tablespoon Pomegranate; to taste Mint

So delicious that you eat every last bite! Jelly cake with fruits without baking is simple to prepare, but it turns out very beautiful and impressive. It will become a real decoration for any holiday table. The fruit filling can be changed, each time getting a new dessert.

128

10336

Claire Roberts

Recipe author

Calories

323kcal

Protein

7g

Fat

15g

Carbs

21g

*Nutrition per serving

Ingredients

Servings: 8

70g

150g

200ml

1tablespoon

50ml

2.5tablespoon

100g

1tablespoon

100ml

100ml

1tablespoon

to taste

Step-by-step preparation

Cooking time: 2 hr

STEP 1
Melt butter in any convenient way. I heated it in a small ladle.
STEP 2
Place the cookies in a thick plastic bag and crush them into crumbs with a rolling pin.
STEP 3
Mix liquid butter with cookies.
STEP 4
Line the pan with cling film so that its edges hang freely. Don't skimp on film, use several layers. This is necessary for convenient removal of the cake from the mold in the future. My form is eighteen centimeters in internal diameter.
STEP 5
Form the crust by evenly distributing the cookie-butter mixture, first along the bottom, and then forming sides approximately three centimeters high around the entire perimeter. Cover the pan with the cake with cling film and leave in the refrigerator for half an hour until the butter hardens.
STEP 6
Pour cold water over the gelatin for the creamy layer and leave until it swells.
STEP 7
After about forty minutes, the gelatin will be ready for further work.
STEP 8
Transfer the gelatin mass into a saucepan and, stirring constantly, bring to homogeneity. You cannot boil gelatin! To get the perfect result, follow the instructions on the packaging of your specific gelatin.
STEP 9
Give the gelatin time to cool slightly. Add sugar and gelatin to the cream. Mix and pour into the pan directly onto the cookie crust. Leave in the refrigerator for about half an hour until the creamy layer sets. At the same time, pour cold water over the gelatin for the fruit layer and leave it until it swells.
STEP 10
Prepare the fruit. Wash and peel them, remove seeds and seeds. You can take absolutely any fruit. This time I had kiwi, lychee, tangerine and pomegranate seeds.
STEP 11
Carefully place the fruit on the cake on top of the creamy layer. Bring gelatin to homogeneity over heat in a saucepan. Cool slightly.
STEP 12
Mix gelatin with 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. And put the cake in the refrigerator until the jelly stabilizes. It took me about another half hour. Before serving, remove the cake from the pan by gently pulling it up by the edges of the film. And garnish with pomegranate seeds and fresh mint.