No Bake Apple Jelly Cake

Slice of a apple jelly cake with a fork.

This light and easy no-bake cake features layers of sponge biscuits and apple jelly, topped with sweetened sour cream. It's an extremely refreshing dessert that the whole family will love!

Course Cake

Cuisine Czech

Keyword Recipes with apples

Prep Time 40

Resting time 12

Total Time 12 40

Servings pieces

Calories 187kcal

Author Petra Kupská

Ingredients

Apple jelly:

2 pounds apples
2 cups water
½ teaspoon vanilla paste optional
4 Tablespoons granulated sugar
2 sachets Dr. Oetker vanilla pudding powder
¼ teaspoon ground cinnamon plus more to dust the cake
2 Tablespoons lemon juice freshly pressed
7 ounces sponge biscuits Czech piskoty

Sour cream topping:

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

Cups - Metric

Instructions

Clean 2 pounds apples, peel off their skins, and remove the cores. Cut the apples into cubes about ½-1 inch in size.
Put the cubed apples in a pot and cover them with a half of 2 cups water. Increase the heat, cover with a lid, and bring to a boil. Then, reduce the heat to low and let the apples simmer for 15 minutes.
Add ¼ teaspoon ground cinnamon, 4 Tablespoons granulated sugar, ½ teaspoon vanilla paste, and 2 Tablespoons lemon juice to the cooked apples. Stir well to combine.
Pour the rest of water into a bowl and add a ladleful of the cooking juices from the apples. Stir in 2 sachets Dr. Oetker vanilla pudding powder and whisk well to ensure 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 pudding powder will thicken the apples. Cook for about a minute, then remove the pan of apple jelly from the heat.
Crush the apple pieces slightly using a potato masher or another appropriate kitchen tool. Do not blend the mixture; you should still see small chunks of apple in it.
Grab a round springform cake pan with a diameter of 9-10 inches. Line the bottom with baking paper, fit the sides, and trim the excess paper around the perimeter with scissors. You can grease the baking paper on the bottom with a little solid fat.
Prepare 7 ounces sponge biscuits. Place a layer of biscuits on the bottom of the springform pan, arranging them closely together.
Scoop the apple jelly with a ladle and spread it over the biscuits, smoothing the surface as you go.
Place another layer of biscuits on top of the apple jelly.
In a clean bowl, mix 1 ½ cups sour cream with 2 Tablespoons granulated sugar. Pour the cream mixture over the biscuits and spread it evenly. Use a rubber spatula to scrape the sides and bottom of the bowl to make the most of the cream.
Now put the cake in the fridge and leave it there overnight. This will allow the flavors to develop and the biscuits to soften as they soak up the juices from the apple jelly.

Notes

The basic recipe 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, lightly dust the cake 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? Store the cake 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 worth considering.

Nutrition