Jelly Cakes

 Introducing Jelly Cream Cakes. They have their roots in East and Southeast Asia, where cakes of a similar nature have been enjoyed for centuries. Jelly-based pastries, usually built with sweet fillings like cream or pudding, are popular in nations like Korea and Japan. Spreading throughout Asia, the idea of "jelly cake" adopted many different forms, frequently incorporating layers of gelatin,  agar agar.

INGREDIENTS

plain biscuits (Arrowroot, Nice, Marie )Arrowroot, Marie, Nice

butter

condensed milk

lemon juice

gelatine powder

jelly crystals

water

 

Step1: prepare the jelly topping. Add a cup of boiling water. Add just 150ml of cold water and stir to completely dissolve the jelly crystals. Once you've made up the jelly, set it aside so that it can cool to room temperature. Don't place it in the fridge.

Step 2: Create the biscuit base. grease a slice tin (27 x 17cm) and line the base of it with two layers of baking paper. Allow the baking paper to overhang each side. This will help you to remove the slice from the tin once it's set and you're ready to slice it up. Choose a plain biscuit (Arrowroot, Marie, or Nice). Melt the butter in the microwave or on a stovetop and then combine with the biscuit crumbs. Press the biscuit mixture into the slice tin and then place it into the fridge.

 

Step 3: Mix the middle layer. You are going to use the following ingredients:

·        tin of condensed milk

·        juice of two lemons (½ cup)

·        2 teaspoons of gelatine mixed with ½ cup of boiling water.

remove the slice tin from the fridge and pour over the filling mixture. Return the slice to the fridge to set. You'll need to leave it in the fridge for at least one hour.

 

Step 4: Before adding the jelly layer, place the slice tin into a larger container. This will make it easier to transfer the slice to the fridge once the jelly layer has been added. If your fill layer is still a little mushy, there's a chance that the jelly will cause tiny holes to be drilled in it. To avoid this, break up the flow using a spoon. To make sure that the jelly is not centered in one place, slowly pour it onto a spoon that is held over the slice tin. Once you transfer the slice, complete with the jelly layer, back to the fridge, you should leave it for at least six hours to set.

 

Once taken out, you should wait a little bit so it can be set. Using the overhanging baking paper, you should gently remove the entire slab of slice from the tin once it has set.

After that , Enjoy!