Jelly Cake

Jelly cake feature

A few months back Zadada’s Grandfather and I were having a conversation at my kitchen bench as we do (at least once a week), we were discussing his upcoming 80th birthday and what he might like to do for it and of course cake was a topic of discussion too!!! I asked him, what is your most favourite cake? His reply……..’Jelly Cake Dannielle’, ‘mmmmmmm well there you go’ I said, ‘can’t say I’ve ever made a Jelly Cake’ (my thinking cap was already ticking away), Zadada’s Grandfather just chuckled his cheeky chuckle that always sneaks out when he’s happy (every time we see him to be exact), I think he was onto me and my ticking thinking cap!

I’d heard of Jelly Slice (but never made one) and I’d made little Jelly Cakes before (like lamingtons except you sub jelly for the chocolate bit) but I knew the jelly slice theme was most likely going to be the key player in this Jelly Cake I was about to attempt.

There was a little bit of experimenting with the middle creamy looking layer, I actually thought I might cheesecake it up a bit, but after thinking about the consistency I decided to keep things simple and just jellify the middle creamy layer.

The end result was 3 layers of deliciousness, a biscuit base followed with a sweetened condensed milk lemony layer, topped of with some red raspberry jelly, it looked really pretty especially with the help of my new Delicake non bake container, I love how it presents no bake recipes so you can see all the layers before you take it out of the container and it’s great for transporting too, no extra container required, the perfect little all in one treasure!

Jelly Cake 4

The 80th birthday celebrations came as did my Jelly cake dessert. Everyone loved it especially Mr 80!!! I carefully packed away the few remaining slices we had leftover for the birthday boy and popped them in the fridge for him to enjoy the next day and maybe the one after that.

A few days post birthday celebration Mr 80 and I were back chatting at my kitchen bench, I asked him how he’d enjoyed his jelly cake leftovers? He politely informed me (happy chuckle and all) that he hadn’t seen any of those leftovers I spoke of, when he’d gone to find a slice the next day he said ‘it was all gone’, one of his house guests had beat him to it!

At the time of making this cake for Zadada’s Grandfather I wasn’t really thinking about it starring on the blog, that was until I served it up at the celebration and saw how much everyone enjoyed it, as well as the leftovers!

So of course I had to make another one to photograph and star on the blog! And I have a 3rd lot of ingredients to make a nice big fresh one for Zadada’s Grandfather to enjoy and share with (or maybe not) whoever he likes!

This Jelly Cake is super easy to whip up, you just need to be a little bit patient between setting the layers and if time isn’t on your side which first time round for me it wasn’t, you can space the making over 2 days. I sorted the base one night then the next day set the milk and Jelly layers and served it up the following day at the party. The great thing about this little treasure, it will keep in the fridge for up to 1 week (that’s if no one finds the leftovers before you do!).

Here’s Your How-To:

jelly cake ingredients

Jelly Cake Collage

Jelly cake 3

Jelly Cake 2

 

 

 

5.0 from 1 reviews
Jelly Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 14
Ingredients
  • 250g pkt Marie biscuits, crushed to a fine crumb (use food processor or bash with a rolling pin)
  • 185g butter, cubed, melted.
  • 2 x 395g tins sweetened condensed milk
  • ½ cup lemon juice, strained.
  • 1½ cups boiling water
  • 4 teaspoons gelatine
  • 2 x 85g packets raspberry jelly
Instructions
  1. Grease and line the base of a 24cm spring form tin, alternatively you can use a Delicake container (I've added the details of where you can purchase one at the bottom of this post).
  2. Combine crushed biscuits and melted butter, press into prepared tin. Cover with foil or lid and refrigerate.
  3. Combine condensed milk and lemon juice.
  4. Sprinkle gelatine over boiling water and whisk together until gelatine has completely dissolved (this will take a few minutes, just keep whisking).
  5. Stir gelatine mixture into milk mixture until well combined (mixture will be runny). Pour over biscuit base, cover and return to fridge for at least one hour or until firm to touch.
  6. Prep jelly according to packet directions BUT use 100ml LESS cold water for each packet. Allow jelly mixture to cool to room temperature.
  7. Gently (over the back of a spoon) pour cooled jelly mixture over set milk layer, cover, return to fridge 1 - 2 hours or until jelly has set.
  8. To remove Jelly cake neatly from tin/container, rub a warm cloth around the outside edges of tin/container to free up a little, if it's not coming away a warm knife run around the inside edge will do the trick.
  9. Slice and serve.
  10. Enjoy!

I’m seeing some Jelly Cake creations in our Christmas baking future lovelies, thinking a dual layer of raspberry and lime jelly would be just perfect!

If you would like to purchase a Delicake non bake kitchen container like mine you will find them here.

Until the next time………

Zamamabakes

 

(Visited 42,325 times, 7 visits today)

Jelly cake feature

A few months back Zadada’s Grandfather and I were having a conversation at my kitchen bench as we do (at least once a week), we were discussing his upcoming 80th birthday and what he might like to do for it and of course cake was a topic of discussion too!!! I asked him, what is your most favourite cake? His reply……..’Jelly Cake Dannielle’, ‘mmmmmmm well there you go’ I said, ‘can’t say I’ve ever made a Jelly Cake’ (my thinking cap was already ticking away), Zadada’s Grandfather just chuckled his cheeky chuckle that always sneaks out when he’s happy (every time we see him to be exact), I think he was onto me and my ticking thinking cap!

I’d heard of Jelly Slice (but never made one) and I’d made little Jelly Cakes before (like lamingtons except you sub jelly for the chocolate bit) but I knew the jelly slice theme was most likely going to be the key player in this Jelly Cake I was about to attempt.

There was a little bit of experimenting with the middle creamy looking layer, I actually thought I might cheesecake it up a bit, but after thinking about the consistency I decided to keep things simple and just jellify the middle creamy layer.

The end result was 3 layers of deliciousness, a biscuit base followed with a sweetened condensed milk lemony layer, topped of with some red raspberry jelly, it looked really pretty especially with the help of my new Delicake non bake container, I love how it presents no bake recipes so you can see all the layers before you take it out of the container and it’s great for transporting too, no extra container required, the perfect little all in one treasure!

Jelly Cake 4

The 80th birthday celebrations came as did my Jelly cake dessert. Everyone loved it especially Mr 80!!! I carefully packed away the few remaining slices we had leftover for the birthday boy and popped them in the fridge for him to enjoy the next day and maybe the one after that.

A few days post birthday celebration Mr 80 and I were back chatting at my kitchen bench, I asked him how he’d enjoyed his jelly cake leftovers? He politely informed me (happy chuckle and all) that he hadn’t seen any of those leftovers I spoke of, when he’d gone to find a slice the next day he said ‘it was all gone’, one of his house guests had beat him to it!

At the time of making this cake for Zadada’s Grandfather I wasn’t really thinking about it starring on the blog, that was until I served it up at the celebration and saw how much everyone enjoyed it, as well as the leftovers!

So of course I had to make another one to photograph and star on the blog! And I have a 3rd lot of ingredients to make a nice big fresh one for Zadada’s Grandfather to enjoy and share with (or maybe not) whoever he likes!

This Jelly Cake is super easy to whip up, you just need to be a little bit patient between setting the layers and if time isn’t on your side which first time round for me it wasn’t, you can space the making over 2 days. I sorted the base one night then the next day set the milk and Jelly layers and served it up the following day at the party. The great thing about this little treasure, it will keep in the fridge for up to 1 week (that’s if no one finds the leftovers before you do!).

Here’s Your How-To:

jelly cake ingredients

Jelly Cake Collage

Jelly cake 3

Jelly Cake 2

 

 

 

5.0 from 1 reviews
Jelly Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 14
Ingredients
  • 250g pkt Marie biscuits, crushed to a fine crumb (use food processor or bash with a rolling pin)
  • 185g butter, cubed, melted.
  • 2 x 395g tins sweetened condensed milk
  • ½ cup lemon juice, strained.
  • 1½ cups boiling water
  • 4 teaspoons gelatine
  • 2 x 85g packets raspberry jelly
Instructions
  1. Grease and line the base of a 24cm spring form tin, alternatively you can use a Delicake container (I've added the details of where you can purchase one at the bottom of this post).
  2. Combine crushed biscuits and melted butter, press into prepared tin. Cover with foil or lid and refrigerate.
  3. Combine condensed milk and lemon juice.
  4. Sprinkle gelatine over boiling water and whisk together until gelatine has completely dissolved (this will take a few minutes, just keep whisking).
  5. Stir gelatine mixture into milk mixture until well combined (mixture will be runny). Pour over biscuit base, cover and return to fridge for at least one hour or until firm to touch.
  6. Prep jelly according to packet directions BUT use 100ml LESS cold water for each packet. Allow jelly mixture to cool to room temperature.
  7. Gently (over the back of a spoon) pour cooled jelly mixture over set milk layer, cover, return to fridge 1 - 2 hours or until jelly has set.
  8. To remove Jelly cake neatly from tin/container, rub a warm cloth around the outside edges of tin/container to free up a little, if it's not coming away a warm knife run around the inside edge will do the trick.
  9. Slice and serve.
  10. Enjoy!

I’m seeing some Jelly Cake creations in our Christmas baking future lovelies, thinking a dual layer of raspberry and lime jelly would be just perfect!

If you would like to purchase a Delicake non bake kitchen container like mine you will find them here.

Until the next time………

Zamamabakes

 

(Visited 42,325 times, 7 visits today)

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17 Comments on “Jelly Cake

  1. Wow! Just WOW! Dannielle, this cake is perfection. I cannot believe how PERFECT your layers are. This is one impressive cake!

    Reply
    1. Dannielle

      Thanks Jess.
      The layers are really easy as long as you allow that setting time. I love it!

      Reply
  2. Looks fantastic Dannielle! So perfectly sliced as well. Looks too good to eat:)

    Reply
    1. Dannielle

      Thanks Belinda, once the photos were over it disappeared very quickly!

      Reply
  3. How unusual, a jelly cake. Looks picture perfect, well done!

    Reply
    1. Dannielle

      It is a little unusual and I wouldn’t have made it hadn’t it been for the birthday boy’s request. So glad I did though!

      Reply
  4. This is such a pretty cake – the layers look absolutely perfect! I also love the delicake container, such a clever way to make and serve cheesecakes and the likes!

    Reply
    1. Dannielle

      Thanks Pearl.
      The delicake container and I have become quite close friends, it’s a really pretty way to transport and display no bake creations.

      Reply
  5. This cake is just too perfect!! Great job! :)

    Reply
    1. Dannielle

      Thanks Laura. It’s so much fun to make.

      Reply
  6. OOOH! I saw this on FB and was like. WOW!

    How wonderful are you! this is such a lovely idea, your just so clever my dear.

    The photo’s are fabulous and your layers are just perfection.

    I hope your grandfather was exceptionally happy with this masterpiece. xx
    Thanks so much for linking up to FFF party. xx

    Reply
    1. Dannielle

      You are too sweet Kim, thank you.
      The layers lure everyone in young and old. Our grandfather absolutely loved it. Thanks for having me at FFF’s xx

      Reply
  7. Love this recipe for Jelly cake and am trying to copy and post it or whatever it is. Not having any luck though. You have lovely recioes

    Reply
    1. Dannielle

  8. maria

    When adding the gelatine to the condensed milk, should the gelatine be hot or cold? I made it and it did not set…very disappointed ……willing to give it another go

    Reply
    1. Dannielle

      Hi Maria
      Sorry to hear it didn’t work for you, I’ve made the jelly cake several times now and it has worked every time. I add the dissolved gelatine in boiling water to condensed milk as soon as it’s combined and has no lumps. Then pour combined mixture over biscuit base and set in fridge (can take a few hours) before adding the jelly layer.
      Let me know if I can help some more.
      Good luck :)

      Reply
  9. what a perfect Chrissy cake! I actually have all these bit and pieces in the pantry – I am so making this!

    Reply

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