Fruit Jelly Cake
8 servings
120 minutes
Fruit jelly cake is a true celebration for lovers of light, refreshing desserts. This recipe embodies European elegance and a passion for exquisite sweets. The delicate jelly enclosing juicy pieces of fresh fruit creates an amazing combination of textures – the firmness of the jelly gently contrasts with the natural freshness of the fruits. Its light sweet taste with a hint of tartness makes this dessert not only beautiful but also refreshing. Such a cake is perfect for summer parties and festive dinners when you crave something light and fruity. Its presentation is true art: transparent layers of jelly shimmer in the light like stained glass, creating an impressive visual delight. This dessert is not just tasty; it can transform an ordinary tea time into exquisite enjoyment.
1
Soak gelatin and fruit jelly in water (according to instructions) and let it swell.
- Gelatin: 30 g
- Fruit jelly: 2 pieces
2
Pour 2 liters of water into a pot, add the swollen gelatin and jelly, put in sugar and dye, and carefully bring to a boil (do not boil at all). Cool to room temperature.
- Gelatin: 30 g
- Fruit jelly: 2 pieces
- Sugar: to taste
- Food colouring: to taste
3
Wash, wipe, and cut the fruits into convenient, beautiful pieces.
- Fruit: 2 kg
4
Pour a few spoons of jelly into the mold (to create a layer about a centimeter thick) and place it in the freezer for a few minutes.
5
Beautifully arrange the fruits on the cooled layer, pour in a few spoons of jelly, and place it back in the freezer. Repeat the procedure until all the fruits are covered with jelly.
- Fruit: 2 kg
- Fruit jelly: 2 pieces
6
Place the cake in the refrigerator for a few hours. Before serving, dip it in hot water for a minute and flip it onto a plate.