Chocolate and orange jelly cake: how to prepare a simple no-bake dessert

A jelly cake is exactly the dessert you need to make your family happy. Such cakes are quite easy to prepare and do not require baking, which is very important in light of the regular power outages.

A food blogger with the nickname smak_nata shared a recipe for her favorite dessert of this type on Instagram. It turned out to be a chocolate and orange jelly cake, which does not require much effort to prepare.

Ingredients for the sable for a 15 x 15 cm baking dish

• almond flour - 15 g
• all-purpose flour - 65 g
• corn starch - 10 g
• sugar - 10 g
• powdered sugar - 15 g
• salt - a pinch
• vanillin
• 82% butter - 45 g

Ingredients for the base

• sable- 160 g
• 82% butter - 15 g

Ingredients for the chocolate jelly

• 20% sour cream - 300 g
• milk chocolate - 135 g
• gelatin - 9 g
• water - 45 ml

Ingredients for the orange jelly

• orange juice - 340 ml
• carrot juice - 20 ml

• sugar - 40 g
• gelatin - 15 g
• water - 75 ml

Ingredients for the decoration

• orange - 1 pc
• water - 150 ml
• sugar - 70 g

The method of preparation

1. Prepare the sable. Sift flour and mix with all other dry ingredients.

2. Add softened butter and rub into crumbs.

3. Spread a thin layer of sable on a baking sheet covered with parchment.

4. Bake at 160°C for 12 minutes. After 6 minutes, stir and bake again.

5. Prepare the base. Crush the cooled sable crumbs and combine them with melted butter.

6. Cover the bottom of the mold with cling film and then acetate tape.

7. Put the crumbs in, smooth out and refrigerate.

8. Prepare the chocolate jelly. Pour cold water over the gelatin and leave to swell for 15 minutes. Heat until it dissolves.

9. Mix melted chocolate with a little sour cream, and then with the rest of the sour cream.

10. Pour in the hot gelatin and mix.

11. Pour half of the 240 g mass into the mold and refrigerate until it hardens (about 20-30 minutes).

12. Prepare the orange jelly. Pour cold water over the gelatin and leave for 15 minutes.

13. Squeeze orange juice, strain and add carrot juice.

14. Add sugar and dissolved gelatin.

15. Pour half of the jelly over the frozen layer and refrigerate.

16. Melt the remaining chocolate mass in a water bath, stirring constantly with a whisk.

17. Pour over the frozen layer. Next, pour in the orange jelly.

18. Prepare the decoration. Cook the syrup in a frying pan. Add sugar to water. Once the sugar has dissolved, add the orange slices and cover with a lid.

19. Bring to a boil and simmer for 2 minutes. Leave to cool completely.

20. Remove the oranges and pat dry with a paper towel. Cut to the desired size, place on the frozen layer and pour the rest of the orange jelly.

21. Put in the refrigerator for 4 hours to stabilize.