Berry Jelly Biscuit Cake
I have made this cake many times when I needed something quick, no-bake, and that would please almost everyone. The base is made of biscuits with nuts and cocoa, and on top comes a layer of berry jelly made simply, without hard-to-find ingredients. I used a 23 cm square pan, but any similar shape will work. For the biscuit base, I was inspired by Licuța Marin.
Quick Info
Total time: about 5-6 hours (including chilling time)
Preparation time: 35-40 minutes
Chilling time: at least 4-5 hours (ideally, overnight)
Servings: 12-16 slices, depending on how you cut
Difficulty: easy to medium (requires attention to the jelly)
Recipe type: quick dessert, no-bake
Ingredients
For the base:
400 g plain biscuits
100 g ground nuts
3 tablespoons cocoa
200 ml milk
100 g butter (82% fat)
1 packet vanilla powdered sugar (50 g)
50 g chocolate (melted)
1 bottle rum essence
For the jelly:
100 g blackberries
100 g blueberries
3 tablespoons sugar
3 teaspoons starch
Preparation method
1. Break the biscuits into suitable pieces and put them in a large bowl. Add the ground nuts and cocoa. Mix well to distribute the cocoa.
2. Gradually add the milk while constantly stirring. Pour the rum essence over the mixture.
3. Melt the chocolate in a double boiler and pour it over the biscuits. Mix again.
4. In a separate bowl, cream the butter with the vanilla powdered sugar until creamy.
5. Incorporate the butter cream into the biscuit mixture. At first, it’s sticky, but it will bind after mixing well.
6. Prepare the pan (23x23 cm): sprinkle a little cocoa on the bottom and sides. Place all the mixture and level it as evenly as possible.
7. Refrigerate for at least 4-5 hours. If I have time, I leave it until the next day.
8. Remove the base from the fridge and invert it onto a plate.
9. For the jelly: put the berries in a blender with 2 tablespoons of water. Blend for 10-20 seconds.
10. Strain the juice through a fine sieve to remove seeds and skins.
11. Put the fruit puree in a pot. Add the sugar and heat over medium heat, stirring, until the sugar completely dissolves.
12. Dissolve the starch in a little cold water. Take 2-3 tablespoons of the warm puree and mix it with the starch, then pour it back into the pot.
13. Stir constantly over low heat until it visibly thickens. Once it has a jelly consistency, turn off the heat.
14. Pour the warm jelly over the biscuit base. Quickly level it with a spatula.
15. Refrigerate the cake to set the jelly (at least an hour).
16. Once it has set well, cut it into slices and serve.
Why I make this recipe often
It’s the dessert I turn to when I need something quick, no-bake, and that lasts in the fridge for several days. Simple ingredients, clear steps, and you can vary the jelly part with whatever fruits you have on hand.
Tips and variations
Tips
- Don’t use too crumbly biscuits, as they won’t bind as well.
- The fruit puree should be strained finely, to avoid seeds in the jelly.
- Level the base before refrigerating, so the jelly sits evenly on top.
- If you want the cake to be taller, use a smaller pan.
Substitutions
- If you don’t have vanilla powdered sugar, you can use regular powdered sugar and a separate packet of vanilla sugar.
- Milk can be plant-based if you don’t want lactose, but the texture may be slightly different.
- Nuts can be omitted or replaced with ground hazelnuts.
- You can use milk chocolate or dark chocolate, depending on your taste.
Variations
- Instead of blackberries and blueberries, you can make the jelly with raspberries, strawberries, cherries, or any other berries.
- For a tangier taste, add a little lemon juice to the jelly.
- You can add raisins or chopped dried fruits to the base.
Serving ideas
- Serve the slices cold, straight from the fridge.
- You can place some fresh fruits on each slice, if you have them.
- A little whipped cream or plain yogurt on the side also works.
Frequently asked questions
What kind of biscuits are suitable for the cake base?
I use plain biscuits, like Petit Beurre. I avoid very crumbly biscuits or those with cream.
The base isn’t binding, what can I do?
If the base seems too crumbly, add a little more milk and mix well. If it’s too soft, add more biscuits or leave it in the fridge longer.
Can I make the jelly with just one type of fruit?
Yes, it works with just blueberries or just blackberries. The result will still be good.
What can I use instead of starch for the jelly?
You can try flour or gelatin, but the texture won’t be exactly the same. With starch, it remains clearer and more stable.
Can I freeze the biscuit cake with jelly?
I do not recommend freezing, as the jelly changes its texture after thawing.
Nutritional values (estimate)
For one slice (out of 14 slices):
Calories: ~260 kcal
Protein: ~4 g
Carbohydrates: ~32 g
Fats: ~13 g
Calories vary depending on the biscuits, chocolate, and type of milk used. It’s a fairly filling dessert, so the slice doesn’t need to be large.
Storage and reheating
It can be stored in the fridge, covered, for up to 4 days. It does not reheat. The jelly and base hold well in the fridge and do not dry out. After 2-3 days, the texture of the biscuits becomes softer, but remains pleasant.
This recipe remains one of the most practical for when I want something quick, refreshing, and easy to customize based on what I have at home.
I have made this cake many times when I needed something quick, no-bake, and that would please almost everyone. The base is made of biscuits with nuts and cocoa, and on top comes a layer of berry jelly made simply, without hard-to-find ingredients. I used a 23 cm square pan, but any similar shape will work. For the biscuit base, I was inspired by Licuța Marin.
Quick Info
Total time: about 5-6 hours (including chilling time)
Preparation time: 35-40 minutes
Chilling time: at least 4-5 hours (ideally, overnight)
Servings: 12-16 slices, depending on how you cut
Difficulty: easy to medium (requires attention to the jelly)
Recipe type: quick dessert, no-bake
Ingredients
For the base:
400 g plain biscuits
100 g ground nuts
3 tablespoons cocoa
200 ml milk
100 g butter (82% fat)
1 packet vanilla powdered sugar (50 g)
50 g chocolate (melted)
1 bottle rum essence
For the jelly:
100 g blackberries
100 g blueberries
3 tablespoons sugar
3 teaspoons starch
Preparation method
1. Break the biscuits into suitable pieces and put them in a large bowl. Add the ground nuts and cocoa. Mix well to distribute the cocoa.
2. Gradually add the milk while constantly stirring. Pour the rum essence over the mixture.
3. Melt the chocolate in a double boiler and pour it over the biscuits. Mix again.
4. In a separate bowl, cream the butter with the vanilla powdered sugar until creamy.
5. Incorporate the butter cream into the biscuit mixture. At first, it’s sticky, but it will bind after mixing well.
6. Prepare the pan (23x23 cm): sprinkle a little cocoa on the bottom and sides. Place all the mixture and level it as evenly as possible.
7. Refrigerate for at least 4-5 hours. If I have time, I leave it until the next day.
8. Remove the base from the fridge and invert it onto a plate.
9. For the jelly: put the berries in a blender with 2 tablespoons of water. Blend for 10-20 seconds.
10. Strain the juice through a fine sieve to remove seeds and skins.
11. Put the fruit puree in a pot. Add the sugar and heat over medium heat, stirring, until the sugar completely dissolves.
12. Dissolve the starch in a little cold water. Take 2-3 tablespoons of the warm puree and mix it with the starch, then pour it back into the pot.
13. Stir constantly over low heat until it visibly thickens. Once it has a jelly consistency, turn off the heat.
14. Pour the warm jelly over the biscuit base. Quickly level it with a spatula.
15. Refrigerate the cake to set the jelly (at least an hour).
16. Once it has set well, cut it into slices and serve.
Why I make this recipe often
It’s the dessert I turn to when I need something quick, no-bake, and that lasts in the fridge for several days. Simple ingredients, clear steps, and you can vary the jelly part with whatever fruits you have on hand.
Tips and variations
Tips
- Don’t use too crumbly biscuits, as they won’t bind as well.
- The fruit puree should be strained finely, to avoid seeds in the jelly.
- Level the base before refrigerating, so the jelly sits evenly on top.
- If you want the cake to be taller, use a smaller pan.
Substitutions
- If you don’t have vanilla powdered sugar, you can use regular powdered sugar and a separate packet of vanilla sugar.
- Milk can be plant-based if you don’t want lactose, but the texture may be slightly different.
- Nuts can be omitted or replaced with ground hazelnuts.
- You can use milk chocolate or dark chocolate, depending on your taste.
Variations
- Instead of blackberries and blueberries, you can make the jelly with raspberries, strawberries, cherries, or any other berries.
- For a tangier taste, add a little lemon juice to the jelly.
- You can add raisins or chopped dried fruits to the base.
Serving ideas
- Serve the slices cold, straight from the fridge.
- You can place some fresh fruits on each slice, if you have them.
- A little whipped cream or plain yogurt on the side also works.
Frequently asked questions
What kind of biscuits are suitable for the cake base?
I use plain biscuits, like Petit Beurre. I avoid very crumbly biscuits or those with cream.
The base isn’t binding, what can I do?
If the base seems too crumbly, add a little more milk and mix well. If it’s too soft, add more biscuits or leave it in the fridge longer.
Can I make the jelly with just one type of fruit?
Yes, it works with just blueberries or just blackberries. The result will still be good.
What can I use instead of starch for the jelly?
You can try flour or gelatin, but the texture won’t be exactly the same. With starch, it remains clearer and more stable.
Can I freeze the biscuit cake with jelly?
I do not recommend freezing, as the jelly changes its texture after thawing.
Nutritional values (estimate)
For one slice (out of 14 slices):
Calories: ~260 kcal
Protein: ~4 g
Carbohydrates: ~32 g
Fats: ~13 g
Calories vary depending on the biscuits, chocolate, and type of milk used. It’s a fairly filling dessert, so the slice doesn’t need to be large.
Storage and reheating
It can be stored in the fridge, covered, for up to 4 days. It does not reheat. The jelly and base hold well in the fridge and do not dry out. After 2-3 days, the texture of the biscuits becomes softer, but remains pleasant.
This recipe remains one of the most practical for when I want something quick, refreshing, and easy to customize based on what I have at home.