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 is an extremely refreshing dessert that the whole family will love!

Course Cake

Cuisine Czech

Keyword apple jelly cake, no bake apple cake

Prep Time 40

Cook Time 20

Resting time 13

Total Time 14

Servings pieces

Calories 187kcal

Author Petra Kupská

Equipment

springform pan 9–10 inches (22–26 cm)
potato masher

Ingredients

Apple filling:

2 pounds apples peeled, cored, and cut into ½–1 inch (1–2.5 cm) cubes
2 cups water divided
4 Tablespoons granulated sugar
2 Tablespoons lemon juice freshly pressed
½ teaspoon vanilla extract or vanilla bean paste
¼ teaspoon ground cinnamon plus more to dust the cake
2 sachets Dr. Oetker vanilla pudding powder or plain cornstarch — see Notes
7 ounces sponge biscuits Czech piškoty, or Nilla wafers

Sour cream topping:

1 ½ cups sour cream full-fat, 15–20% fat
2 Tablespoons granulated sugar

Cups - Metric

Instructions

Prepare the springform pan: Place a sheet of parchment paper over the bottom, close the ring over it, and trim the excess paper with scissors. Lightly butter the top of the parchment paper. The butter helps the piškoty biscuits stick to the paper, so they stay in place as you start layering the cake.
Put 2 pounds apples in a pot with half of the 2 cups water. Cover, bring to a boil, then reduce the heat and simmer for 15 minutes.
Stir 4 Tablespoons granulated sugar, 2 Tablespoons lemon juice, ½ teaspoon vanilla extract, and ¼ teaspoon ground cinnamon into the cooked apples. Add a ladleful of the hot cooking juices to the remaining water to make a lukewarm mixture. Whisk in 2 sachets Dr. Oetker vanilla pudding powder until smooth and free of lumps.
Slowly pour the pudding mixture into the apples while stirring. Bring to a boil over medium heat and cook for about 1 minute, until thickened. Remove from the heat and crush the apples lightly with a potato masher, leaving small chunks visible.
Layer the cake: cover the bottom of the pan with half of the biscuits placed close together, spread the apple filling over them and smooth the surface, then cover with a second layer of biscuits.
Let the cake cool at room temperature for about 1 hour, until the filling no longer feels warm. Then mix 7 ounces sponge biscuits with 2 Tablespoons granulated sugar and spread it evenly over the biscuits.
Refrigerate the cake overnight.

Notes

Pan & yield: I use a 9-inch (22 cm) springform pan; the cake makes about 12 pieces.
No pudding powder? Use the same weight of plain cornstarch, 80 g (about ⅔ cup), plus ½ teaspoon vanilla extract.
Not firm enough? Put the cake in the freezer for 30 minutes before cutting; the slices will come out clean.
Serving: Cut the chilled cake into wedges and dust lightly with ground cinnamon.
Store: Covered in the fridge for 5 to 7 days. I do not recommend freezing this cake.

Nutrition