Simple Fruit Jelly Cake Recipe
A simple make-ahead light dessert that's perfect to satiate the tastebuds after a spice-filled heavy meal. Made with longan syrup and adorned with strawberries, kiwis, orange cubes and longan flesh; this Simple Fruit Jelly is sweet, light and refreshing!
Equipment
- Sharp Kitchen Knife
- Chopping Board
- Mixing Bowl
- Strainer
- Pyrex Measuring Jug
- Saucepan
- Ladle
- Cake Mould
Ingredients
- 13 strawberry, stems removed, cut into half
- 2 kiwi, washed and peeled, cut to 0,25cm slices
- 1 orange, skin removed and cut to cubes
- 1 can longan in syrup
- 1 packet jelly powder, clear
- 600 ml water, see notes*
- 50 g granulated sugar
- 1/8 tsp salt
Instructions
- Wash the fruits to remove the debris.
- Cut the stems off the strawberries, and cut them into half. Set them aside.
- Cut the top and bottom of the kiwis. Peel the skin with a peeler. Then, cut them into 0.25cm thick slices and set aside.
- Remove the skin of the orange and remove the seeds, if any. Cut them into half and then into bite-sized cubes. Set them aside.
- Open the can of longan and strain the syrup into a measuring cup. Note the volume of the strained syrup. Place the rest of the longan into a bowl.
- Add a layer of strawberry halves, kiwi slices, orange cubes and longan pieces into the mould. If preferred, arrange them to the desired pattern.
- Check the jelly powder manufacturer's instructions for the amount of liquid needed for each packet of jelly powder.
- Pour all the syrup into a saucepan. Add water accordingly to get the amount needed to cook the jelly. Add the sugar, salt and jelly powder to the saucepan. Stir until all the jelly powder has completely dissolved.
- Transfer the saucepan to a stove over medium heat. Stir continuously to cook the jelly for about 6 minutes, or until the jelly mixture has started to bubble and boil. Switch off the heat and set it aside.
- Immediately scoop the jelly mixture into the mould. To preserve the pattern at the bottom of the mould, add just enough jelly mixture to cover the base of the cake mould. Set the mould aside for the jelly to harden for about 15 minutes, while keeping the rest of the jelly mixture on the stove over low heat. Once the first layer of jelly has hardened, run a fork through the surface of the hardened jelly, swirling as much as possible while avoiding the fruits.
- Add the rest of the fruits, alternating with the jelly mixture. Once the cake mould is filled completely, set it aside for the jelly to harden completely.
- For the best eating experience, keep chilled in the fridge once completely cooled before serving.
- To serve, gently push a thin blade or knife along the sides of the cake mould and jelly cake. Gently push the sides of the jelly away from the cake mould. Then, place the serving plate upside down over the cake mould, Carefully flip the plate and cake mould together, and carefully shake the jelly cake out.
- Cut to the desired size and serve.
Notes
Tips
- Make sure to follow your jelly powder's packet instructions for the total amount of liquid needed, and measure the amount of syrup obtained from the can. Mine required 1 litre of liquid, so I added 600ml of water to my 400ml of longan syrup.
- Do not overboil the jelly mixture as it overflows very easily.
- Adding the first layer of jelly mixture and letting it cool before adding the rest preserves the pattern at the bottom of the cake mould. Once cooled, running a fork through the jelly creates ridges in the layer; this creates adhesion for the rest of the jelly mixture to bind to the first layer.
- I added all the jelly mixture to the cake mould to reduce the cooling time. This resulted in a natural floating pattern at the top of the jelly. ;)
- Leftover jelly mixture and fruits can be added to a smaller bowl or mould to make bite-sized jellies.
- Make sure to watch the video to see exactly how I made it!
Nutrition
Calories: 144kcalCarbohydrates: 37gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 70mgPotassium: 124mgFiber: 1gSugar: 26gVitamin A: 60IUVitamin C: 55mgCalcium: 20mgIron: 1mg
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