Fresh And Fruity Jelly Cake Recipe

Fresh and Fruity Jelly Cake Recipe

Table of Contents

For the Fruit Jelly Layer:

- Sugar: 1 cup
- Agar Agar: 20g
- Fruits or Berries: 1-2 pieces of different kinds, peeled and cut into slices or cubes

For the Strawberry Jelly Layer:

- Water: 1/2 cup
- Strawberry Purée: 1 cup (made by blending fresh or frozen strawberries)

1. Mix the Ingredients: In a large saucepan, combine 3 cups of water, 1 cup of sugar, and 20g of agar agar. Stir the mixture well and let it sit for 15-20 minutes. This allows the agar agar to fully absorb the liquid, ensuring a smooth and even jelly texture.
2. Prepare the Fruits: While the agar agar mixture is resting, peel and cut your chosen fruits and berries into bite-sized pieces. Do you like experimenting with different fruits? Feel free to mix and match to your taste! Some great options include kiwi, mango, blueberries, raspberries, and pineapple.
3. Bring the Syrup to a Boil: After the agar agar has soaked, bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar and agar agar completely.

Assemble the Cake: Pour a thin layer of the hot syrup into the bottom of your mold or cake pan. Then, arrange the fruit pieces in a pattern of your choice. This will be the top of your jelly cake, so take your time to create a design that looks beautiful! Gradually add the remaining fruit and pour the rest of the syrup over the top to cover the fruit completely.
Chill the Jelly: Place the mold in a cool place, such as the refrigerator, for about 10 minutes to allow the jelly to set.

1. Make the Strawberry Smoothie: In a separate saucepan, combine 1/2 cup of water, 1 cup of strawberry purée, 1.5 tablespoons of sugar, and 10g of agar agar. Mix the ingredients well.
2. Boil the Mixture: Bring the strawberry mixture to a boil over medium heat, stirring constantly until the sugar and agar agar are completely dissolved.
3. Add the Strawberry Layer: Once the fruit jelly layer has set, pour the strawberry jelly over it. This adds a vibrant, sweet layer to your cake that complements the fruit beautifully.

Chill Again: Place the mold back in the refrigerator for another 10-15 minutes, or until the strawberry layer has fully set.

1. Unmold the Jelly Cake: Once the jelly is fully set, gently turn it out onto a serving plate. The fruit layer will be on top, showcasing your beautiful arrangement of fruits.

Enjoy: Mmm… how fresh and delicious! Serve your jelly cake chilled, and enjoy the refreshing combination of fruity flavors and smooth jelly texture.

- Agar Agar Setting: Make sure to bring the agar agar mixture to a full boil, as this activates the setting properties. If the jelly doesn’t set properly, it may be because the mixture didn’t reach a high enough temperature.
- Fruit Choices: Avoid using fruits like pineapple, kiwi, or papaya in raw form, as they contain enzymes that can prevent the agar agar from setting. If you wish to use these fruits, cook them briefly to deactivate the enzymes before adding them to the jelly.

Storage: This jelly cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to prevent it from drying out.
Serving Suggestions: This jelly cake is perfect for a light dessert after a heavy meal, or as a refreshing treat on a hot day. It pairs wonderfully with a dollop of whipped cream or a drizzle of honey.