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You will need

• • Homemade jelly with fruit.
  • gelatin (a packet of 20 g)
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  • water (1 glass)
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  • granulated sugar (1/2 cup)
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  • berry or fruit juice (1 glass)
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  • pieces of berries and fruits
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  • jam (4 tablespoons)
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  • split paper or parchment paper
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  • Jelly from the sachet
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  • a packet of fruit jelly (1 piece)
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  • wine (100 ml)
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  • granulated sugar (1/2 cup)
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  • split paper or parchment paper
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  • Jelly for pouring cake
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  • a bag of jelly for pouring cake
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  • juice or water (250 ml)
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  • granulated sugar (2 tablespoons)
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  • culinary brush
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  Instructions

  1

  Homemade fruit jellyGelatin in powdersoak in a glass with cold boiled water. Let the gelatin swell for 30 minutes. In a ladle pour berry or fruit juice, add sugar. Boil it off. Slightly cool and pour in the swollen gelatin. With constant stirring, completely dissolve the gelatin. Strain into a deep bowl. Add the liquid pieces of fruit and berries. Cool to slightly viscous condition.

  2

  Cover the finished cake with a thin layer of jam orjam. The product must be in split form, the beads of which are higher than the level of the cake. If you do not have this form, wrap the cake tightly with parchment paper. Jelly should not drain around the edges. Cool the jelly with fruit and pour on a layer of jam and put the cake in the refrigerator.

  3

  Jelly from the sachet.Soak the jelly from the sachet, as written in the instructions. In the scoop, mix the wine with the sugar, pour in the dissolved jelly and bring to a boil. Stir constantly, so that the grains of jelly are completely dissolved. Cool down.

  4

  The top of the cake, which is in split formor wrapped in parchment, lay out beautifully sliced ​​fruit. A tablespoon, a little, fill the fruit with a thin layer and allow the jelly to freeze. It is best to immediately remove the cake in the refrigerator for 10 minutes. Then remove and pour out the remaining jelly. Set it to freeze.

  5

  Jelly for pouring cake.Mix the dry mixture from the sachet with sugar, pour water or juice, put on fire. Boil for one minute. Cake, decorated with fruits or berries, cool well in the refrigerator. This jelly very quickly freezes, so apply it to the cake hot.

  6

  There are two options for applying to a cake. Or you immediately pour all the jelly onto the cake. Evenly distribute it on the surface, beginning from the middle to the edges. Or take a culinary brush. Makaeu it in jellies and fruit or berry paint layer to your top decoration was shiny and fresh.

  Tip 2: Tartlets with berry jelly and peaches

  Tartlets with berry jelly are a wonderful dessert, and not just for children.

  

  You will need

  • For tartlets:
  • - 300 g of flour;
  • - 3 yolks;
  • - 100 g of sugar;
  • - 200 g of butter.
  • For filling:
  • - 4-5 peaches;
  • - 2 glasses of water,
  • - 0.5 cups of berry syrup;
  • - 3 tablespoons gelatin.
  • For decoration:
  • - berries (to taste);
  • - whipped cream;
  • - Leaves of mint (lemon balm).

  Instructions

  1

  Sift the flour, add butter,cut into cubes, sugar. Stir everything by hand until a fine crumb is formed. Then add the yolks and replace the dough. Wrap the dough with food wrap and place for 30-40 minutes in the refrigerator.

  2

  Roll out the cooled dough into a 3-4 thick layermm, cut out circles that are equal to the diameter of the molds. Lubricate the molds with butter, lay out dough slices, press firmly against the bottom and sides of the molds.

  3

  Top with a circle of parchment paper andfill the mold with peas. Bake the tartlets in an oven heated to 200 ° C for 10-15 minutes. Then remove the peas and bake for another 5-7 minutes, until the golden color, cool.

  4

  Pour gelatin 1/4 cup water and leave on top.20-30 minutes for swelling. Preheat two glasses of water, pour berry syrup and cook for 1-2 minutes. Dissolve gelatin in berry syrup, cool to room temperature and brush the inner surface of the tartlets, place it in the refrigerator and let it freeze.

  5

  Wash the peaches carefully, cut the pulp withbones and cut it into slices. Put the slices of peaches in tartlets, pour the berry jelly and put in the fridge for 2-3 hours until completely solidified. Decorate when served with berries, whipped cream, lemon balm or mint leaves.

  Tip 3: Recipes of cakes with jelly and biscuits

  There are many different desserts thatcan be cooked without baking in the oven. One of the most beautiful and delicious is a cake with cookies and jelly. This cake can look very impressive on the table and is perfect for those who do not like to bother with the oven.

  

  Light Air Dessert

  To make a light, gentle jelly cake,take: - jelly in bags of any colors - 3-4 pcs - gelatin - 30 g - sour cream - 1 l - sugar - 200 g - bananas - 2 pcs - kiwi - 2 pcs - orange - 1 piece - mandarin - 1 piece - vanillin - to taste - dry sweet cookies - 500 g. First, prepare the jelly according to the instructions on the package. To make jelly more dense, add a little less water than indicated in the instructions. For solidification, pour out the jelly on forms about 2 cm thick (or into deep plates). Frozen jelly cut into small cubes with a knife and pour into a large bowl. Place the peeled and diced kiwi, orange, mandarin and bananas. Then take sour cream and whisk with sugar, add a little vanilla. Gelatine is dissolved in hot water and gradually pour into sour cream, stirring constantly. In a separate bowl, combine the fruit, jelly cubes and cookies, then pour the mixture of whipped sour cream with gelatin and cool to a cool place. When the cake has solidified, lower the bowl in hot water for a few seconds, so that the edges of the dessert are away from the dishes, and turn the finished cake into a dish.

  Puff cake with jelly and biscuits

  To prepare a bright puff cake from jellytake: - nectarine - 1 piece - grapes green - 15-20 berries - kiwi - 1 piece - banana - 2 pieces - raspberry or strawberry - 30-40 pieces - orange - 2 pieces - sour cream - 400 ml - milk - 150 ml - sugar - 200 g - gelatin - 25 g - jelly in sachets - 3 pcs - biscuits dry sweet - 300 g. It is recommended to use jellies of different colors - red, yellow and green . First, take the cake shape and lay the kiwi, nectarine, grapes and bananas nicely on the bottom (this will be the top of the cake). Dilute the water with green jelly, heat and pour the fruit. Put the bowl in the fridge so that the first layer of the cake is frozen. At this time, dissolve hot water with red jelly and cool down. When the first layer of the cake has solidified, put the berries on top and fill them with red jelly. Again, put the form in the refrigerator. At this time, peel the oranges and cut into small circles. Take the form with the cake, lay out the second layer of oranges and fill them with yellow jelly. Send the form to the refrigerator. At this time, prepare the last layer of the cake: mix the sour cream with sugar and add the gelatin and biscuits dissolved in warm milk. Quickly pour the last layer into the cake shape and place the dessert in the fridge until it is completely solidified. Turn the cake to a large dish and decorate it to taste.