Fruit Jelly Cake

5 servings

300 minutes

Fruit jelly cake is an exquisite dessert that combines the tenderness of a sponge base with the freshness of fruit jelly. Its origin is linked to author cuisine, where traditional recipes take on a new, original form. The taste of this cake surprises with its multilayeredness: the light tartness of lemon jelly harmonizes with the vanilla sweetness of the sponge and the creamy delicacy of sour cream. The cake is perfect for festive gatherings and summer evenings when something refreshing is desired. It features an airy texture and a soft melt-in-the-mouth quality, while its bright layers make it a true table decoration. It is easy to prepare but requires patience for setting, turning the cooking process into a true art form. Indulging in this dessert makes it impossible not to feel the comfort and joy that each spoonful of this sweet masterpiece brings.

Energy value per serving

• Calories: 1072.8
• Proteins: 26.3g
• Fats: 14.3g
• Carbohydrates: 207.9g

Ingredients

• Sugar: 2 glass
• Chicken egg: 3 pc
• Wheat flour: 1 glass
• Sour cream biscuits: 1 kg
• Fruit jelly: 50 g
• Gelatin: 4 tsp
• Vanillin: 3 tsp
• Slaked soda: pinch

Cooking steps

1. We are making the filling (while the jelly sets, we will work on the crust). In a pot with 1 cup of warm water, pour in the jelly (all 50 grams; usually lemon flavor, but you can experiment), and mix thoroughly. Add gelatin here and mix again (carefully with a mixer if possible). If it sets quickly, you can mix it over heat. Place the pot, slightly cooled, in the refrigerator for about 20 minutes — let it swell.

   Required ingredients:

   • Fruit jelly: 50 g
   • Gelatin: 4 teaspoons

2. In another pot, pour all the sour cream and add 1 cup of sugar — mix.

   Required ingredients:

   • Sour cream biscuits: 1 kg
   • Sugar: 2 glasss

3. We make a cake layer. Beat the eggs, add 1 cup of sugar, vanillin, baking soda (dissolved in vinegar), and 1 cup of flour. Mix until smooth.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 2 glasss
   • Vanillin: 3 teaspoons
   • Slaked soda:  pinch
   • Wheat flour: 1 glass

4. Pour the batter onto a baking sheet (can be done in a pan), but it's better if the layer is not thick. Bake for 20-30 minutes (depending on thickness). Remove the layer and cut into 2-3 cm squares (if using a pan, it can be cut across).

5. Take the jelly out of the fridge. Place it on the heat to achieve a homogeneous mass. Mix with sour cream and stir thoroughly.

6. Take a mold, preferably wide — it will freeze faster. Pour 1/3 of the filling, evenly sprinkle the crust, pour the remaining filling, and place it in the refrigerator for 4 hours.

7. We take out the mold, flip it onto the tray, and enjoy.