No-Bake Fruit Jelly Cake

So delicious that you eat every last bite! Jelly cake with fruits without baking is easy to prepare, but it turns out very beautiful and impressive. It will become a real decoration for any holiday table. The fruit filling can be changed, each time getting a new dessert.
cook time: 2h
Isla Thatcher
No-Bake Fruit Jelly Cake

Nutrition Facts (per serving)

330
Calories
15g
Fat
21g
Carbs
7g
Protein

Ingredients (8 portions)

For the crust:

Butter 70 g
Ready shortbread cookies 150 g

For the creamy layer:

Cream 200 ml
Gelatin 1 tbsp
Water 50 ml
Sugar 2.5 tbsp

For the fruit layer:

Fruits 100 g
Gelatin 1 tbsp
Water 100 ml
Orange juice 100 ml

For decoration:

Pomegranate 1 tbsp
Mint to taste

Recipe instructions

Step 1

Step 1
How to make jelly fruit cake without baking? Prepare all the necessary ingredients. Melt the butter in a water bath or in the microwave. Read about how to do this correctly at the end of the recipe.

Step 2

Step 2
Place the cookies in a thick plastic bag and crush them into crumbs with a rolling pin. You can also grind the cookies in a blender if you wish.

Step 3

Step 3
Mix melted liquid butter into cookies.

Step 4

Step 4
Line the pan with cling film so that the edges hang freely. Donʼt skimp on film, use several layers. This is necessary for convenient removal of the cake from the mold in the future. I have a mold with an internal diameter of 18 centimeters. To learn how to calculate the amount of ingredients for a mold of a different diameter, read a separate article at the link at the end of the recipe.

Step 5

Step 5
Form the crust by spreading the biscuit/butter mixture evenly along the bottom, then forming a border about 3cm high all the way around. Cover the pan with the cake with cling film and leave in the refrigerator for about half an hour until the butter hardens.

Step 6

Step 6
Pour cold water over the gelatin for the creamy layer and leave until it swells. Gelatin can be replaced with agar-agar. For more information on how to work with different types of gelatin, as well as in what proportions to replace it with agar-agar, read the separate article at the link at the end of the recipe.

Step 7

Step 7
When the gelatin swells, you can begin preparing the creamy layer.

Step 8

Step 8
Transfer the gelatin mass to a saucepan and, stirring constantly, bring to homogeneity. To get the perfect result, follow the instructions on the packaging of your specific gelatin.

Step 9

Step 9
Give the gelatin time to cool slightly. Add sugar and gelatin to the cream. Mix everything, pour into the mold directly onto the cookie crust and leave in the refrigerator for about half an hour until the creamy layer sets. At the same time, pour cold water over the gelatin for the fruit layer and leave it until it swells.

Step 10

Step 10
Prepare the fruit. Wash and peel them, remove seeds and seeds. You can take absolutely any fruit. This time I had kiwi, lychee, tangerine and pomegranate seeds.

Step 11

Step 11
Carefully place the fruit on the cake on top of the creamy layer. Bring the swollen gelatin to homogeneity over medium heat in a saucepan, then cool slightly.

Step 12

Step 12
Mix gelatin with orange juice. I didn’t add sugar here, but you can sweeten the layer with a tablespoon of granulated sugar. Pour the resulting mixture over the fruit layer and place the cake in the refrigerator until the jelly stabilizes. It took me about another half hour. Before serving, remove the cake from the mold by gently pulling it up by the edges of the film. If desired, decorate the cake with fruits or berries. Enjoy your tea!

Additional rubrics

Related recipes