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Gelatin Torte

Says Sophie Hilicki of Racine, Wisconsin, "You can make this lovely summer dessert ahead. The fluffy cake layer is topped with a fruity gelatin mixture."
  • Total Time
    Prep: 30 min. + chilling Bake: 30 min. + cooling
  • Makes
    8 servings


  • 3 large eggs, separated
  • 1 cup sugar, divided
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup graham cracker crumbs (about 16 squares)
  • 1/2 teaspoon baking powder
  • 1/4 cup chopped pecans
  • 1 package (6 ounces) cherry gelatin
  • 2 cups boiling water
  • 1-1/2 cups cold water
  • 3 medium firm bananas, sliced
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • Maraschino cherries, optional


  • In a bowl, beat egg yolks and 1/2 cup sugar until thick and lemon-colored. Stir in the pineapple. Combine cracker crumbs and baking powder; stir into the pineapple mixture. Add pecans and set aside. In a bowl, beat egg whites until foamy. Gradually beat in remaining sugar until soft peaks form. Fold into the pineapple mixture. Pour into an ungreased 9-in. springform pan. Bake at 350° for 30 minutes or until top springs back when lightly touched. Cool on a wire rack. (do not remove sides of pan.)
  • Dissolve gelatin in boiling water. Stir in cold water; refrigerate until mixture begins to thicken, about 40 minutes. Stir in bananas; pour over cooled cake layer. Refrigerate until firm, about 2 hours.
  • In a bowl, beat cream and sugar until soft peaks form; pipe or spoon over gelatin layer. Just before serving, run a knife around the edge of pan to loosen; remove sides of pan. Garnish with cherries if desired.

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