No-bake cake with gelatin, sour cream and fruits

Step-by-step preparation

Cooking time: 9 hr

1. STEP 1

   

   How to make a cake with gelatin, sour cream and fruit? Prepare all ingredients. I use nectarine, kiwi, strawberries and grapes. But there can be any fruit that does not lose its appearance after being cut. Bananas, apples and pears are definitely missing. The recipe indicates the weight of already peeled fruits and berries. I use 10% sour cream, but the fattier it is, the tastier and higher in calories the cake will be. I baked the sponge cake myself in advance, but ready-made shortcakes or even sugar cookies will work.

2. STEP 2

   

   Pour gelatin with filtered water and leave to swell for 30 minutes.

3. STEP 3

   

   During this time, cut the biscuit into medium-sized pieces of arbitrary shape. It can be a little thinner than in my photo, because... My sponge cake turned out a little dry. I was afraid to soak it, I thought that the cake might leak. But in general, the dryness of the sponge cake does not play a special role, because the cake itself will be juicy.

4. STEP 4

   

   Wash fruits and berries under running water and remove twigs, stalks, peels and seeds, if necessary.

5. STEP 5

   

   Take a deep bowl, which we will use as a cake pan, and cover it with cling film in two layers, crosswise. Distribute the fruit and pieces of biscuit in a bowl, alternating them with each other as your imagination tells you. Cover the bowl and set aside for now.

6. STEP 6

   

   Let's start filling. In a separate bowl, combine sour cream and sugar and beat with a mixer for 5 minutes until all the sugar has dissolved.

7. STEP 7

   

   Place the swollen gelatin in a small saucepan and cook over low heat until all the grains have dissolved. Remember that if gelatin boils, it will begin to lose its gelling properties. Let the gelatin cool for 2-3 minutes, but do not harden!

8. STEP 8

   

   Pour all the gelatin into the sour cream mixture in a thin stream and mix thoroughly with a whisk. The filling is ready! Please note that gelatin and sour cream should be at approximately the same temperature, as warm gelatin in cool sour cream may curdle.

9. STEP 9

   

   All that remains is to pour it into a bowl on top of the fruit. Leave the cake to cool completely at room temperature, then cover the top with cling film and place the bowl in the refrigerator overnight to stabilize.

10. STEP 10

    

    It’s convenient to take out the cake this way: remove the top film, cover the bowl with the cake with a serving plate and turn this structure over. Due to the fact that the bowl was filled with cling film, the cake will slide out easily. Carefully remove any remaining film and decorate as desired. Although he is already very handsome!

Comments on the recipe

Testomania

01.11.2023

4.5

I really liked this no-bake cake with gelatin and fruit! I had a thin sponge cake, 20% sour cream and fruit. It was immediately clear that tangerines and frozen strawberries would lose their shape in such a cake, but I was preparing it for a regular home tea party, so I didn’t worry too much about this and used all the fruits that I found in the refrigerator))) Making such a cake is not difficult, everything is very The author describes it in detail and accurately in the recipe. But I would still note two points. First, to combine the dissolved gelatin with sour cream, these products must be at approximately the same room temperature, otherwise the warm gelatin may curl into flakes in the cooled sour cream. Secondly, it is very convenient to immediately mix the chopped fruit and pieces of biscuit with sour cream and gelatin cream in a separate bowl, and then place it in a mold - this way all the products will stick to each other more tightly and there will be no voids or looseness in the cut. But in this case the appearance of the cake will suffer; you will have to decorate the top somehow - sprinkle it with something or pour it over it. And, of course, if I prepare such a cake for a celebration or for guests, then I will take the choice of the fruits and berries themselves more seriously; they should hold their shape well, not let in excess juice and at the same time be flexible when cutting the cake into portions . The cake (or rather two small cakes) turned out very tasty, my husband and daughter really liked it. I will definitely make this again, especially when fresh strawberries and peaches are in season. Thanks for the recipe!!

Kristi

01.11.2023

4.9

I forgot about the cling film. What will happen now