No-bake orange cake with jelly and crackers. To prepare an orange jelly cake, you can use not only poppy seed crackers, but also chocolate, vanilla, etc.
INGREDIENTS:
- Sour cream 20% - 700 gr.
- Cracker with poppy seeds - 300 gr.
- Oranges - 1-2 pcs.
- Sugar - 1 glass
- Orange jelly - 1 pack
- Gelatin - 25 gr.
How to make orange jelly cake:
Cut the oranges into thin slices. Dilute orange jelly in 300 ml. water according to the instructions on the package. Place the chopped oranges on the bottom of a one-piece mold and pour in the jelly. Leave to cool at room temperature, and then put in the refrigerator until the jelly has completely hardened.
Break the crackers into small pieces.
Dilute gelatin with 150 ml. hot water. Beat sour cream with sugar. Add gelatin, mix well. Mix sour cream with crackers and place on top of the frozen orange jelly. Place the orange cake back into the refrigerator to set for 4-5 hours.
Place the mold with the frozen cake in hot water for a few seconds, and then turn it over onto a plate.
Orange cake with jelly and crackers without baking is ready. Bon appetit!
- Pour a glass of orange juice over instant gelatin and leave to swell. Cut the oranges into circles and peel them. Cut the finished biscuit into small pieces. Pineapple and banana, too. After some time, place the orange juice with gelatin in a water bath and dissolve with constant stirring, but without letting the liquid boil. Pour the slightly cooled gelatin and juice into the yogurt and mix thoroughly.
- The cake can be made in a large silicone mold, but it looks more beautiful in a hemispherical bowl. If you use a bowl, you must first line it with cling film. Cover the bottom and sides of the mold with orange circles, tightly. Mix chopped biscuit and banana or pineapple on top. Pour yogurt and gelatin over everything. Repeat the procedure, placing orange circles on the sides and pressing them with fruit and biscuit filling; if the height or quantity of food does not allow, you can cut the orange circles in half, it looks even more interesting.
- Place the mold in the refrigerator to harden, but not in the freezer. After a while, when the jelly has hardened, turn the mold over onto a plate and remove, first the bowl, and then the film. It is better to first dip the silicone mold in hot water for a second, but no more than that, the top layer of jelly from the heated mold will become more pliable and the cake can be easily removed by covering the mold with a dish, and then sharply turning it over so that the dish is on the table. The finished original jelly cake “Oranges in Yogurt” can be decorated with peppermint leaves and blackberries.
Festive Orange Jelly Cake
Ingredients
For the biscuit:
- 3 eggs,
- 0.5 cups sugar,
- 1 tsp. soda,
- 1 cup (200g) flour.
For filling:
- 3 oranges,
- 3 tangerines,
- 150 grams of pineapples,
- 1 small banana (about 150 g).
For cream:
- 50 g gelatin, 1 packet of vanillin,
- 900 g sour cream 10%,
- 1 cup of sugar.
Cooking method
1. Dissolve gelatin in water according to the instructions on the package. After 40-60 minutes, heat, but do not boil, until completely dissolved. Cool.
2. Knead the dough for a simple sponge cake from eggs, sugar, soda and flour.
3. Bake the biscuit at 180 C for 15 minutes.
4. Cut the cooled sponge cake into squares measuring 1.5 x 1.5 cm.
5. Peel oranges and tangerines, disassemble tangerines into slices, cut oranges into slices.
6. Cut pineapples and banana into cubes.
7. Beat sour cream with sugar, add vanillin and cooled gelatin. Then mix everything well. If there is enough gelatin, then after 10 minutes the cream will begin to harden, so you need to do everything quickly.
8. Place the fruit beautifully on the bottom of a mold with detachable sides.
9. Lay out part of the biscuit.
10. Place fruit on biscuit cubes. Pour in the cream, then put the sponge cake back in and pour the cream over the fruit.
11. Cover the cake with cling film and place in the refrigerator overnight.
12. The next day, remove the cake from the mold, carefully turning it over onto a plate. The cake pieces are even, the sponge cake inside is soaked in cream, tender. There is little sugar in the biscuit and cream, the sweetness of the fruit complements the cake well. Jelly cake lovers will be delighted!
Hi all!
Today I am sharing a recipe for a very simple and yet very tasty jelly cake. In addition, it does not require baking and does not take up much time in the kitchen.
Some time ago, a work colleague shared this recipe and now I always try to make it for some kind of celebration, friendly gatherings over tea and coffee, or just on a day off when my family asks.
I honestly admit that I’m not a good baker, so I very rarely decide to make any confectionery (and not only) dough products (with the exception of the simplest keskik-pies, etc.). It is with great admiration that I read the baking recipes of some of my site friends who create real masterpieces. In general, I have room to strive)). A cake according to this recipe will always work, even for a novice cook, and by preparing it for some holiday, you definitely won’t lose face in the dirt.
Let's get started. First of all, I crush the cookies into crumbs using a blender.
If you don’t have this item in use in your kitchen, the old proven method in the form of a regular plastic bag and rolling pin will do just fine.
In principle, any cookie can be used. Without additives in the form of jam or jelly, of course. I tried 3 types - anniversary, chocolate and baked milk. And I decided to stop at the last one - my family and I liked the taste of baked milk the most.
I pour the crushed cookies into crumbs into a deep bowl.
IMPORTANT! About 30 minutes before preparing the cake, the butter must be taken out of the refrigerator so that it becomes soft.
A round springform pan is ideal for making this cake. I cut out a circle from parchment paper along the diameter of the bottom of the mold and cover the bottom with paper.
Mix the crushed cookies and butter well, compact the resulting mass over the entire bottom of the mold.
I put the mold in the refrigerator for 30 minutes.
While the base of the cake is resting in the refrigerator, I prepare the cream part.
First, I'm preparing gelatin.
I use the most common gelatin. I pour it into 100 ml of boiled water at room temperature and leave it to swell for 10 minutes.
It is important not to bring gelatin to a boil!
Then I set the dishes with gelatin aside to cool, put sour cream in a tall blender glass...
At this step, it is important to use tall dishes so that during whipping there is no splashing throughout the kitchen.
Any sour cream is suitable for this cake; fat content does not matter. It’s all purely a matter of taste and preference... If you want to get the creamiest taste possible, take sour cream with a fat content of 20% or higher. If fat is not for you, you are counting calories, etc., feel free to take 10%. I think that you can even replace it with kefir, I haven’t tried it myself yet, but I have such thoughts.
Then I use curd cheese.
I use the most inexpensive cheese, it was perfect for this cake.
I spread the cheese with the sour cream.
I pour the required amount of sugar into a glass with sour cream and cream cheese...
By the way, if you want to get a not very sweet cake, you can safely reduce the amount of sugar by half.
Then I add vanilla sugar...
The next step is to squeeze the juice of one blood orange into a glass with all the above ingredients.
I gently beat everything with a blender until the sugar is completely dissolved.
In the meantime, the gelatin has already cooled to the desired temperature; I pour it in a thin stream into the cheese and sour cream mixture...
And again I beat it thoroughly with a blender.
IMPORTANT!!! The whipped mixture must be immediately poured onto the cake base removed from the refrigerator and distributed evenly.
At this stage, I was distracted for literally 5 minutes and the gelatin had already set...
It is quite difficult to distribute the mass with gelatin that has already set, the surface will not be smooth. In the end, this did not affect the appearance of the cake or its taste, but I was pretty nervous.
Next, I put the mold back in the refrigerator for an hour and a half. Closer to the end of the specified time, I prepare the final, jelly part.
I used orange flavored jelly.
By and large, jelly with absolutely any flavor is suitable for such a cake. You can also vary the quantity - if you want a thinner jelly layer - two bags of jelly are enough. If it’s thicker, take three, or even four.
I pour the contents of the bags into a deep bowl...
I dilute it according to the instructions, with hot water, reducing the amount of water by 100 ml.
I stir well until the sugar dissolves, let the jelly mixture cool, then pour the mixture onto the cheese and sour cream layer of the cake. Then I sprinkle with blood orange zest.
I put the cake back in the refrigerator for 3-4 hours. It is ideal to prepare this cake the night before so that it stays in the refrigerator all night.
In the morning the result will look like this:
This photo shows my next cake, with orange jelly and regular orange zest, prepared according to this recipe. The previous one - with blood orange, the family ate it in the morning, without even blinking an eye, in fact - there was nothing to photograph)).
It is best to cut it into pieces with a very sharp knife so that the layers do not fall apart.
Well, that’s all, you can invite your family to the table for tea and coffee.
In conclusion, if anyone is interested, I suggest reading another recipe of mine for a cake, which will always turn out without much effort and skill - a cheesecake from products that are always on hand.
Enjoy your tea party everyone!
*Cooking time does not include cooling the cake in the refrigerator.
Cooking time: PT00H40M 40 min.
Approximate cost per serving: 50 rub.
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