Cakes are often decorated with fresh fruits or berries, which give cream-soaked cake layers a beautiful and original look. In order for the fruits to maintain their original brightness and freshness, they are gelled with colorless jelly, which is easy to prepare and does not require special culinary skills.
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Gelling process
To gel fruit or berries, you need 1 pack of gelatin, 1 teaspoon of lemon juice, 1 tablespoon of sugar and 0.5 cups of boiled water. Gelatin must be poured with water, wait for it to swell, and then put it on a slow fire. The swollen gelatin should be heated with constant stirring until it is completely dissolved. Then, lemon juice and sugar are added to it, after which the jelly is slightly cooled, making sure that it does not freeze. In no case can gelatin be brought to a boil, otherwise it will turn into a lumpy sticky mass.
After cooling the jelly, you should take a brush and gently brush the fruit / berries on the cake from all sides. If desired, you can completely gell the surface of the cake by pouring it directly from a bowl of jelly - especially if the fruit and berry component covers the entire surface of the cake. The finished cake is placed in the refrigerator until the jelly is completely frozen. Also, jelly may not be colorless - to give it different colors, you can use special food colors or multi-colored fruit juices added to gelatin at the cooking stage.