Making a cake is a very troublesome task. But sometimes you still want to treat yourself to something tasty. Then you can make a cake without baking. No-bake jelly cake with cookies is a very popular and light but delicious dessert. It is prepared without flour. The main advantage of this dessert is its low calorie content. In addition, if you use a sweetener instead of sugar, it can be recommended even to those who are on a diet or suffer from diabetes.
Creamy chocolate cake
To prepare this cake you need:
- Gelatin – 40 grams.
- Jelly – 300 grams.
- Chocolate – 60 grams.
- Ground coffee – 150 grams.
- Sugar – 25 grams.
- Cream - 150 milliliters.
- Berries and fruits to taste.
How to make such a cake?
First you need to prepare the jelly as written on the package. To form the cake, take a springform pan and place some fresh fruits and berries in it. Fruits must first be cut and peeled. Pour half of the prepared jelly over the berries and place in the refrigerator to harden. During this time, you need to soak the gelatin until it dissolves. Add cream to it and mix well. Half of this mass should be poured on top of the jelly and sprinkled with grated chocolate. Place it in the refrigerator again to harden. Now put the rest of the jelly into the same form and put it in the refrigerator again. We brew coffee, strain and add sugar. Mix this coffee with the remaining gelatin mixture. Pour into mold and refrigerate. When the cake has hardened, it will be ready. You can decorate it as desired, for example, with berries and fruits.
General principles of cooking
To make a no-bake cake, you should use sweet cookies, biscuits or crackers. Immediately choose the baking form that will be the basis for your dessert.
It is not always appropriate to use round-shaped cookies, because placing them tightly together will not work. There will be a lot of gaps.
Sometimes, it should be used as a figure one. Before forming the treat, you can dip the cookies in syrup or sweet tea, coffee or milk.
But only if the cream is not very liquid, the sour cream is weak, it is better to use dry cookies so that they absorb excess moisture.
In sour cream based cream you should add powder or sugar, etc. butter, vanillin, nuts, condensed milk, cocoa or dyes. To thicken it, add melted chocolate or gelatin.
The cookie-based cake should be assembled on a plate with a flat base. In this case, the cookies will imitate the appearance of the cake.
It is also possible to place them in deep containers in which the cake will harden. Often, desserts are filled with nuts, marmalade, marshmallows and bananas. I advise you to be more careful with fruits and berries.
Sour cream is very juicy, and therefore it is better to ensure that the berries have less juice. You can put the fruit in the cake, but do not take it too overripe. It is better to choose dense berries and fruits.
It won't take much time to prepare. This cake will need to be given time to soak.
The dessert will need to be refrigerated for a couple of hours. Prepare it the night before so you can have a delicious dessert in the morning. Well, now it’s time to find out the healthy recipes that I tried to collect in this article.
Jelly curd cake with cookies
- “Yubileiny” type cookies – 200 grams.
- 500 grams of sour cream.
- 100 grams of butter.
- 150 grams of fat cottage cheese.
- 120 grams of sugar.
- 10 grams of gelatin.
- 10 grams of vanilla sugar.
- One lemon.
- 50 grams of kiwi jelly.
- One stalk of mint.
Step-by-step preparation
First, prepare the base for the jelly cake with no-bake cookies. Using a blender or food processor, grind the cookies into crumbs. If you don’t have the equipment, then wrap these cookies in a tight bag and mash them with a rolling pin.
Remove the butter from the refrigerator in advance to soften it. If it's too cold, melt it a little in the microwave. Place the cookie crumbs in a bowl, add the butter and stir. Take a cake pan (preferably springform) about twenty centimeters in diameter. Place parchment on the bottom and lay out the dough, compacting and distributing evenly. Place in a cool place for half an hour and start preparing the main part - the cream.
Pour gelatin with one hundred milliliters of water and leave to swell for ten minutes. Then put it on a small fire and heat it to fifty degrees, but do not boil. Stir constantly until it dissolves, then cool. Rub the cottage cheese through a sieve until it has a smooth consistency, add vanilla sugar, sugar and sour cream. Cut both sides of the lime, leaving the middle part for decoration, and squeeze the juice from the tops. Beat everything until the sugar grains are completely dissolved. It is better to do this in a deep saucepan to avoid splashing. After this, gradually pour gelatin into this mass, without stopping whipping. Pour the finished cream onto the cookie layer and place the cake in the refrigerator for at least an hour. You need to prepare kiwi jelly according to the instructions, reducing the amount of water by one hundred milliliters. When the jelly has cooled, pour it over the sour cream layer and return the cake to the refrigerator for at least five hours to allow the layers to set completely. Before serving, remove the cake from the pan and garnish with thinly sliced lime slices. Place mint leaves nearby.
Chocolate biscuit sausage recipe - classic
If you've never made such a simple dessert as chocolate sausage, know that you don't need to bake it. The chocolate sausage is cooled to the desired hardness in the refrigerator after all the ingredients are mixed.
This recipe is the most basic and requires simple ingredients:
- You may be interested in: Fruit salad with yogurt - simple dessert recipes for children and adults
- classic shortbread cookies (for example, “Jubilee” or “Baked Milk”) - 400-500 grams,
- butter – 250 grams,
- cocoa powder – 2-3 tablespoons,
- granulated sugar - 1 cup.
Start by crushing the cookies into crumbs. This can be done with a blender, meat grinder, or by hand by placing the cookies in a bag or rolling them with a rolling pin. If you want a homogeneous, tender sausage, then grind all the cookies into fine flour. If you want to have larger pieces as “fat” in the sausage, then break about a third of the cookies with your hands into pieces of the required size.
Then, melt the butter over low heat, add sugar and cocoa powder. Stir until smooth, but do not let it boil.
Pour the cookie crumbs into the resulting sweet chocolate mass and stir thoroughly to form a stiff dough. It should turn out with lumps if you left large pieces.
Please note that the thickness of this “dough” should be sufficient to form a sausage out of it. It's helpful to have a small supply of cookies just in case they turn out too soft. But do not overdo it, the sausage will harden in the refrigerator thanks to the oil.
Wrap the sausage in cling film. If it turns out to be soft, then foil, which must be twisted in several layers, will help maintain its shape until it hardens.
After this, the sausage must be put in the refrigerator for at least six hours. It will also harden well in the freezer if you don't have much time, but let it warm up a bit before cutting it.
If you haven’t eaten it in one go, it’s best to store the finished sausage in the refrigerator so that it doesn’t melt, since it’s based on butter.
This video recipe shows a similar method of preparing chocolate sausage.
No-bake yogurt jelly cake
Ingredients:
- Biscuit cookies – 300 grams.
- Milk – half a glass.
- Gelatin – 40 grams.
- 1 liter of yogurt.
- 300 grams of fresh strawberries.
- Half a glass of sugar.
This No Bake Jelly Cookie Cake takes twelve hours to make and set together. To create the base of the cake we use cookies. You can take cookies like “Jubilee”. You will need two packs. Grind it with a blender or simply grind it with a rolling pin or masher. Add milk to it and knead the dough. Place this dough on the bottom of the mold and level it out. The filling base is one liter of strawberry yogurt. Pour gelatin with water. Heat it over low heat, but do not bring it to a boil and stir until completely dissolved. Pour the gelatin into the yogurt in a thin stream, stirring continuously. Mix well until smooth. Cut the strawberries into quarters or slices. Line the edge of the pan close to the base of the cake. We beautifully arrange the whole berries and fill them with yogurt and gelatin. Place it in the refrigerator overnight until the jelly hardens completely. When it hardens, remove from the mold and place on a plate. We decorate the top with berries and serve a light summer and delicate cake to the table.
How to cook?
So, let's prepare a sour cream-jelly cake with cookies. Grind the cookies into crumbs and mix thoroughly with the previously melted butter. Place parchment paper in a springform pan, spread and level the dough, put it in the refrigerator to harden. Now let's make the cream. Beat cottage cheese with sugar, add sour cream and beat well again. Grind blueberries in a blender. Divide the curd mass in half. One half should be slightly smaller than the other. Add blueberries to the smaller part and mix. We dilute gelatin according to the instructions. For about two tablespoons of gelatin - eighty milliliters of water. Heat the cream, but do not bring it to a boil. Add diluted gelatin to the cream and mix. Divide the mixture in half and place each mixture in two parts of the resulting cream. Remove the pan from the refrigerator and line the edge with parchment. We alternately place the filling on the cookies: four tablespoons of white cream, the same amount of blueberry. We continue like this until we have laid out everything. Use a skewer to draw a pattern across the cake. Place the no-bake curd-jelly cake with cookies in the refrigerator until completely hardened. When serving, remove the parchment and decorate the cake.
Cookie crumb cake with pastries
1. Place the cookies in a blender bowl and grind into fine crumbs.
2. Pour cocoa powder into the crumbs and beat again. This will help mix the ingredients as evenly as possible.
3. Melt the butter in the microwave. You can also melt it in a water bath.
4. Pour the melted butter into a bowl, add cookie crumbs with cocoa here, mix the mixture thoroughly.
5. Place the resulting mass in a springform pan and compact tightly. You can compact it with the bottom of a regular glass or a spoon.
6. Place the pan with the cake base in the oven preheated to 180 degrees. Bake for 10 minutes.
7. While the base is cooling, prepare the cream. Pour the cream into a saucepan and put it on the fire. Heat the cream to 90 degrees. That is, bring to a boil, but do not boil.
8. Break the chocolate into pieces and place in a saucepan with hot cream. Stir until the chocolate is completely melted. Leave the mixture for a while, let it cool to room temperature.
9. Place the cottage cheese in a large bowl, add powdered sugar here, and beat the mixture with an immersion blender until smooth. There should be no grains left in the cottage cheese. Then beat using an electric mixer on the lowest setting.
10. Break the chicken eggs into the resulting mass and mix gently with a whisk.
11. Pour the cream and chocolate here and mix the mixture with a whisk again. It ends up being smooth and homogeneous. Pour the chocolate mixture onto the base.
12. Pour water (boiling water) into a deep baking tray and place it on the lower level of the oven.
13. Preheat the oven to 170 degrees. Place the rack on the middle level of the oven and place the cake pan on it. Bake the cake in a water bath for one hour.
Normally, the center of the finished cake should shake slightly when shaking the pan. Therefore, in case of such a phenomenon, there is no need to keep it in the oven longer than the prescribed time. As it cools, it will reach readiness and acquire the desired density.
14. After the specified time has passed, leave the cake in the switched off oven with the door slightly open for one hour.
15. Then, without removing the cake from the mold, place it in the refrigerator overnight. And in the morning we take out the cake: moisten the knife in water, carefully run it along the sides of the mold, and then remove the springform ring.
16. Pour the cream for the glaze into a small saucepan, put it on the fire, and bring it to a boil. Break the chocolate into small pieces and place in a container with cream.
17. Stir until smooth. Let the glaze cool slightly, then cover the surface of the cake with it. Place the treat in the refrigerator for 30-40 minutes.
Before serving, decorate the cake to your liking.
Help yourself to your health!
Let's cook!
You can replace canned peaches with other fruits, nuts or raisins. We start cooking by brewing the jelly. To do this, boil water and cool it in advance. We pour three hundred milliliters of boiled water into each bag of jelly in a small saucepan in which we will cook it.
Let it sit for about twenty minutes, wait for the gelatin to swell, and then prepare it as indicated on the bag. Over low heat, stirring continuously, wait until the jelly becomes transparent. Cool and refrigerate until set (at least two hours). Take it out and cut it into pieces. Slice the fruit and blot the moisture with a napkin. We cover any form with film so that it is convenient to remove the cake later. Pour the remaining gelatin with water, mix and let it swell. Take the sour cream out of the refrigerator in advance, because it should not be cold, otherwise, when we add gelatin, it will quickly curdle and will not have time to soak the cookies. Beat it with sugar until the grains dissolve. Dissolve the swollen gelatin over low heat, let it cool a little, and then mix with the already whipped sour cream. Now you can form the cake.
Place pieces of jelly and chopped fruit on the mold, cover with a small layer of sour cream, and then with a layer of cookies. So we lay out all the ingredients in layers, and the last should be sour cream. Let stand at room temperature for about half an hour, allowing the cookies to soak. Then put it in the refrigerator for at least twelve hours. Taking the cake out of the mold is very easy. It should be held over boiling water for a few seconds and turned over onto a flat dish. If you covered the mold with film, then simply pull the ends of it and pull out the cake. Slice the finished cake and serve.
As you can see, no-bake jelly cake with cookies is very easy to make. It does not require standing at the stove for many hours, is not very high in calories, and thanks to its composition it is useful for both adults and children. Prepare it, and children will love the delicate curd layer combined with jelly and crispy cookies.
Nut dessert made from cookies and sour cream without baking
The dessert will be with nuts, its recipe is easy. You can take peanuts or walnuts. As for the cookies that will be used as a base, it can be chocolate, vanilla, cracker or fruit. In general, there are no exact restrictions on this matter. I add sugar to the dessert if desired, if it seems that the dessert is not sweet enough.
Components:
100 gr. sl. oils; 1 tbsp. nuts; 5 tbsp. condensed milk; 300 gr. sour cream and cookies.
Cooking algorithm:
- Sl. I soften the butter and beat it together with the condensed milk. The ingredients should be at room temperature so that there are no lumps in the mixture.
- I add sour cream to the cream and beat for a couple of minutes. I put the mass in the cold.
- I dry the nuts in a frying pan and cool. I put them on the table and crush them with a rolling pin. There is no point in crushing them into flour.
- I assemble the dessert, add a layer of cookies, and sprinkle the last layer of cream with nuts. I grease the top with cream, touching all parts of the dessert. I put it in the cold so that the cake is soaked.
