Cake and Jelly Surprise

Recipe by
Total Time:
1 hour
Serves:6
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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4

Ingredients

  • 1 - Eggless sponge cake
  • 1 packet - Strawberry jelly
  • 10-15 fresh strawberries
  • 2 cups water
  • 15" x 6" strip of wax or thick Butter paper
  • 1/2 cup biscuits, crumbled

How to Make Cake and Jelly Surprise

  • Slice the cake into 3 horizontal parts.
  • Take a bowl in which the cake fits perfectly (use the tin in which the cake was baked).
  • Place the butter paper strip all along the inside border vertically. Let the ends overlap.
  • Place the lower part of the cake in the tin keeping the butter paper strip up and around it.
  • Boil the water, add jelly crystals, stir and dissolve well.
  • Put half the mixture in the freezer to chill.
  • When thickened but not set, beat with a spoon and pour onto the layer of cake in the tin.
  • Sprinkle a third of the biscuit crumbs on it.
  • Place the centre layer of cake on top.
  • Put in the fridge for jelly to set.
  • Also place remaining jelly mixture in freezer to thicken save 1 tbsp for top.
  • Add jelly mixture and biscuit crumbs over cake.
  • Cover with top layer of cake. Pour the remaining jelly (1 tbsp) over it and spread.
  • Sprinkle remaining crumbs, decorated with chopped strawberries.
  • Chill for the topmost layer to set.
  • To serve very carefully, insert a wide spatula under the bottom layer.
  • Hold the butter paper tight around the cake and transfer to a cake plate.
  • Carefully peel off butter paper.
  • Serve immediately with or without vanilla ice cream.
  • You can store it for 2 days in fridge.