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Slice of a apple jelly cake with a fork.
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No Bake Apple Jelly Cake

Light and easy no-bake cake with layers of sponge biscuits and apple jelly, topped with sweetened sour cream. An extremely refreshing dessert that the whole family will love!
Course Cake
Cuisine Czech
Keyword Recipes with apples
Prep Time 40 minutes
Resting time 12 hours
Total Time 12 hours 40 minutes
Servings 12 pieces
Calories 187kcal

Ingredients

Apple jelly:

  • 2 pounds apples (900 g)
  • 2 cups water
  • 1 teaspoon vanilla paste optional
  • 4 Tablespoons granulated sugar
  • 2 sachets Dr. Oetker vanilla pudding powder or 2 Tbsp of cornstarch
  • ¼ teaspoon cinnamon powder plus more to dust the cake
  • 2 Tablespoons lemon juice freshly pressed
  • 7 ounces sponge biscuits (200 g) Czech piskoty

Sour cream topping:

  • 1 and ½ cups sour cream fat content of between 15-20%
  • 2 Tablespoons granulated sugar

Instructions

  • Clean the apples, peel their skins, and remove the cores. Cut the apples into cubes about ½-1 inch in size.
  • Put the sliced apples in a pot and cover them with a cup of water. Increase the heat, cover with a lid, and bring to a boil. Then turn the heat down to low and let the apples simmer under the lid for 15 minutes.
  • Add ground cinnamon, sugar, and lemon juice to the cooked apples. Stir to combine.
  • Pour a cup of water into a bowl and add a ladleful of the cooking juices from the apples. Stir in the pudding powder or cornstarch and whisk well, so there are no lumps in the mixture.
  • Slowly pour the pudding powder mixture over the cooked apples. Stir thoroughly and bring to a boil over medium heat. The custard powder will thicken the apples. Cook over medium heat for about a minute, and then remove the pan of apple jelly from the heat source.
  • Crush the apple pieces a bit, for example, with a potato masher. Do not blend the mixture; you should still see small pieces of apple chunks in it.
  • Take a round springform cake pan with a diameter of 9-10 inches. Line the bottom with baking paper, fit the sides and simply cut the excess paper around the perimeter with scissors. You can grease the bottom with baking paper with a little unsalted butter.
  • Place a layer of biscuits on the bottom of the springform pan, one right next to the other.
  • Scoop the apple jelly with a ladle and spread it over the biscuits while smoothing the surface.
  • Place another layer of biscuits on top of the jelly.
  • In a medium bowl, mix the sour cream with the sugar. Pour the cream mixture over the biscuits and spread evenly. Scrape the sides and bottom of the bowl with a rubber spatula to make the most of the cream.
  • Now put the cake in the fridge and leave it there overnight. The cake flavors will develop, and the biscuits will soften as they soak up the juices from the apple jelly.

Notes

  • Makes about 12 pieces of an apple cake.
  • I used a 9-inch (22 cm) diameter round springform cake pan.
  • SERVING: Using a knife, carefully cut the cake into wedges and serve on a dessert plate. For a better presentation, dust the cake lightly with ground cinnamon.
  • MY TIP: If you think the cake is not firm enough, put it in the freezer for half an hour. It will then cut perfectly.
  • Do you have any cake left? Put it in the fridge, where it will keep for 5-7 days.
  • Instead of sour cream, some Czechs use whipped heavy cream as the top layer. This option contains more calories but is definitely a possible option to consider trying. 

Nutrition

Calories: 187kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 36mg | Potassium: 138mg | Fiber: 2g | Sugar: 15g | Vitamin A: 312IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg