Fruity No-Bake Gelatin Cake with Sour Cream

Elegant, jelly, bright, very tasty and beautiful! A no-bake cake with gelatin, sour cream and fruit will require minimal effort from the hostess. Biscuit can be used either purchased or homemade. This cake will definitely please those who love jelly desserts.
cook time: 9h
Ava Prescott
Fruity No-Bake Gelatin Cake with Sour Cream

Nutrition Facts (per serving)

227
Calories
10g
Fat
31g
Carbs
4g
Protein

Ingredients (16 portions)

Basic:

Sugar 200 g
Water 150 ml
Sour cream 500 g
Gelatin 20 g
Fruits (Fruits and berries. I have kiwi, nectarine, strawberries and grapes) 300 g
Sponge cakes g

Recipe instructions

Step 1

Step 1
How to make a cake with gelatin, sour cream and fruit? Prepare all ingredients. I use nectarine, kiwi, strawberries and grapes. But there can be any fruit that does not lose its appearance after being cut. Bananas, apples and pears are definitely missing. The recipe indicates the weight of already peeled fruits and berries. I use 10% sour cream, but the fattier it is, the tastier and higher in calories the cake will be. I baked the sponge cake myself in advance, but ready-made shortcakes or even sugar cookies will work.

Step 2

Step 2
Pour gelatin with filtered water and leave to swell for 30 minutes.

Step 3

Step 3
During this time, cut the biscuit into medium-sized pieces of arbitrary shape. It can be a little thinner than in my photo, because... My sponge cake turned out a little dry. I was afraid to soak it, I thought that the cake might leak. But in general, the dryness of the sponge cake does not play a special role, because the cake itself will be juicy.

Step 4

Step 4
Wash fruits and berries under running water and remove twigs, stalks, peels and seeds, if necessary.

Step 5

Step 5
Take a deep bowl, which we will use as a cake pan, and cover it with cling film in two layers, crosswise. Distribute the fruit and pieces of biscuit in a bowl, alternating them with each other as your imagination tells you. Cover the bowl and set aside for now.

Step 6

Step 6
Letʼs start filling. In a separate bowl, combine sour cream and sugar and beat with a mixer for 5 minutes until all the sugar has dissolved.

Step 7

Step 7
Place the swollen gelatin in a small saucepan and cook over low heat until all the grains have dissolved. Remember that if gelatin boils, it will begin to lose its gelling properties. Let the gelatin cool for 2-3 minutes, but do not harden!

Step 8

Step 8
Pour all the gelatin into the sour cream mixture in a thin stream and mix thoroughly with a whisk. The filling is ready! Please note that gelatin and sour cream should be at approximately the same temperature, as warm gelatin in cool sour cream may curdle.

Step 9

Step 9
All that remains is to pour it into a bowl on top of the fruit. Leave the cake to cool completely at room temperature, then cover the top with cling film and place the bowl in the refrigerator overnight to stabilize.

Step 10

Step 10
It’s convenient to take out the cake this way: remove the top film, cover the bowl with the cake with a serving plate and turn this structure over. Due to the fact that the bowl was filled with cling film, the cake will slide out easily. Carefully remove any remaining film and decorate as desired. Although he is already very handsome!

Additional rubrics

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