Indulge in spring: No‑bake strawberry jelly cake sensation
Even though you'll have to wait a bit longer for Polish strawberries, you can already start the dessert season with these fruits. Imported ones are perfectly suitable for this purpose. This cake is so delicious that there's no need to wait until May. It's worth making even for special occasions, such as holidays.
Do jelly and strawberry cakes remind you of summer? The season for them can start right now. Markets and discount stores have fruits ideal for such desserts. Especially those from Greece, which have a sweet taste and are long-lasting. In the jelly, they will remain beautifully intact for a considerable time as they don't soften quickly.
The cake delights taste buds
Jelly and strawberries make a fantastic duo. Even without any additional ingredients, they can create a delightful dessert, but when you add a touch of chocolate and cream, it sounds truly dreamy. The combination of flavours in this cake is remarkable. There are three layers, and they are perfectly composed. Sweet chocolate, tangy fruits, and delicate cream delight the taste buds. Much of this is thanks to the jelly, which is commonly used in spring and summer sweets for good reason. It always adds an element of freshness.
No baking needed
Have you already planned your Easter baking? Add this dessert to the list. The oven won't be required for this one, and you can prepare it quickly. There are no risks of failure, so even beginners can tackle this recipe. The spectacular effect is assured. No one will be able to resist a second helping.
No-bake cake with strawberry jelly
Ingredients:
For the base:
- 300g of tea biscuits,
- 350g of chocolate spread like Nutella.
For the cream layer:
- 1 packet of strawberry jelly,
- 240ml of boiling water,
- 480ml of chilled heavy cream (30%),
- 400g of Greek yoghurt.
For the jelly layer:
- 2 packets of strawberry jelly,
- About 600ml of boiling water,
- 400-450g of fresh strawberries.
Preparation method:
- Start with the jelly layer. Wash and dry the strawberries, cutting larger ones into smaller pieces if necessary. Dissolve two jelly packets in 600ml of water and set aside.
- Chocolate layer: Crush the tea biscuits in a blender, add chocolate spread, and mix until combined. Spread the mixture at the base of the pan.
- Cream layer: Dissolve the jelly in boiling water. Allow it to cool before whipping the cream.
- Add the yoghurt to the whipped cream, then gradually pour in the gelatinous jelly while continuing to mix.
- Spread the cream mixture over the prepared base. Place the pan in the fridge.
- Once the mixture has set, arrange the prepared strawberries on top.
- Pour the gelatinous jelly over everything.
- Chill the cake in the refrigerator for several hours.
