Jelly Cake
A refreshing dessert that combines soft vanilla cake with fruity strawberry jelly. Perfect for summer gatherings or after-iftar indulgence during Ramadan. Simple to prepare, beautifully presented, and bursting with flavour.
Makes
12 slices
Ingredients
For the Cake
- 1 pack Foster Clark’s vanilla cake mix
- 275 ml water
- 3 eggs
- 80 ml oil
For the Jelly
- 5 packs Foster Clark’s strawberry jelly (vegetarian)
- 5 cups water
- Mixed berries or fruits of choice
Instructions
- Mix all cake ingredients according to the instructions on the package.
- Bake in a preheated oven at 180°C for 30 minutes, then let the cake cool completely.
- Dissolve the jelly powder in hot water, stirring until completely melted.
- Allow it to cool down to room temperature before use.
To assemble
- Pour a layer of jelly into the mould, arrange fruits on top, and refrigerate until set.
- Once the first layer is firm, place the cake gently over the jelly, then pour the remaining jelly (at room temperature) around the cake until it reaches the edges.
- Cover the mould tightly with plastic wrap and place a weight on top to keep the cake in position. Refrigerate overnight until fully set.
- The next day, dip the mould sides briefly (about 10 seconds) in hot water, then carefully invert onto a serving plate. Keep refrigerated until serving time.
Foster Clark’s Tip
You can replace the strawberry jelly with any of Foster Clark’s wide range of jelly flavours.
Made with
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