Summer cake with fruits, berries and gelatin

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make a Summer cake with fruits, berries and gelatin? Prepare and measure all the ingredients listed. Wash fruits and fresh berries thoroughly. Dry them with paper towels.

2. STEP 2

   

   Pour instant gelatin into a glass. Fill it with cold water. Leave for 20 minutes to swell. If you are using non-instant gelatin, be sure to read the instructions before use. You can read about how to choose gelatin and its features in the article on gelatin. There is a link to it at the end of the recipe.

3. STEP 3

   

   Take ready-made sponge cake (you can buy it or bake it yourself in advance). Using a culinary ring, cut out a circle of the desired diameter. The size of the circle depends on the shape you use. For this cake, the use of cake layers is not necessary, but, in my opinion, it will be tastier.

4. STEP 4

   

   Break the biscuit scraps or cut them into small pieces. Transfer to a plate and set aside.

5. STEP 5

   

   Cut the peach in half. Remove and discard the pit. Cut it into equal thin slices.

6. STEP 6

   

   Also cut the plums in half. Remove the seeds. Cut into medium-sized slices.

7. STEP 7

   

   Using a knife, thinly slice the skin off the kiwi. Cut in half. Cut each half into small slices. Place the chopped fruit in a container and set aside for now.

8. STEP 8

   

   In a bowl, combine sour cream with sugar or a sweetener that is not susceptible to heat treatment. Beat with a mixer until fluffy. To ensure that the sugar crystals completely dissolve, leave the whipped mixture for 5 minutes. Sour cream can be of any fat content. But it will taste better with a fatty product. Sour cream can be replaced with heavy cream (35%).

9. STEP 9

   

   Place the swollen gelatin into a saucepan. Warm it up (to about 70-80 degrees) over low heat until completely dissolved. Be sure to stir. It is important not to allow the gelatin to boil, otherwise it will lose its gelling properties.

10. STEP 10

    

    Start beating the sour cream mixture with a mixer. Without stopping the whipping process, pour hot melted gelatin into it. For whipping, it is better to use a deep, high container to avoid splashing.

11. STEP 11

    

    Add fruit slices and berries to the sour cream. From the berries I took a mixture of raspberries and blueberries. But you can combine different berries at your discretion. Fresh fruits can be replaced with frozen ones. They should be defrosted first. Be sure to drain the liquid formed during defrosting.

12. STEP 12

    

    Gently stir the mixture with a spoon so that the berries and fruits are evenly distributed in the sour cream mixture.

13. STEP 13

    

    What kind of cake container can I use? Choose a round, deep shape. You can use a springform pan. To prevent sour cream from spilling out of it, be sure to cover it with cling film not only inside, but also wrap it tightly around the outside. You can also use an enamel bowl, silicone or plastic mold, or place the dessert in portioned bowls. Pour 1/3 of the sour cream and berry mixture into the mold. Place biscuit slices on top.

14. STEP 14

    

    Fill them with sour cream with berries and fruits added to it. Place the sliced ​​biscuit again. Pour the remaining sour cream mixture over it evenly.

15. STEP 15

    

    Place a round sponge cake on top. Lightly press it into the filling. Refrigerate for 4 hours (or better yet, overnight) until completely set. Now quickly but carefully turn it over onto a flat plate. Remove the cling film. If you are preparing the cake in an enamel bowl, place it in hot water for 10 seconds. The top part of the jelly will melt and the cake will easily and without problems fall out of the mold onto the plate. Before serving, cut the dessert into portions.

Comments on the recipe

Parslina

02.10.2023

4.8

How lovely this cake is) I’ll also offer one recipe for a no-bake summer cake with fruit.

Natalia M

02.10.2023

4.5

We love sour cream jelly, so for dessert we made a summer cake with fruits, berries and gelatin. I baked the cake in advance, cut a circle out of it according to the shape in which I formed the cake. The leftovers were cut into pieces. I decided to take a “lighter” 15% sour cream. Gelatin will still do its job and the sour cream will harden, but it will be less caloric. First I let the sugar dissolve and then beat it. I melted the gelatin in the microwave, 40 seconds was enough. The filling I had was from what I had at home, which was: raspberries, black currants, a small banana, apricots. The cake was left to harden overnight. It turned out beautiful and delicious! It perfectly combines sweet and sour berries - fruits. The sour cream base is quite neutral to my taste. The amount of gelatin was enough to make the cake stable and easy to cut into pieces. Thanks for the refreshing summer dessert recipe!