A colourful jelly cake will make your children smile – especially on International Children’s Day :). A delicate no-bake cheesecake with different colour jellies. Or maybe you can even add fruit? I can assume that for many of you from Poland, this would have been your childhood cake. It’s so simple to make and refreshing. It’s perfect for England’s gorgeous heat right now; try it out :).
Ingredients for the base:
- round sponge cakes to line the bottom of the cake tin
Ingredients for cheesecake batter with jellies:
- 3 different colour and flavour jellies, e.g. strawberry, gooseberry, blueberry
- 2 lemon or grape jelly (transparent in colour)
- 400 ml whipping cream, chilled
- 350 ml homogenised (vanilla) cheese or thick sour cream, 18%, chilled
Dissolve the 3 coloured jellies in half the amount of water recommended on the packaging (dissolve each jelly in 250 ml of boiling water instead of 500 ml). Cool and pour into small containers lined with cling film, then chill in the refrigerator. After the jellies have been set, remove them from the containers (by pulling the cling film up) and cut them into cubes that are about 1 cm.
Line a cake tin (25 cm in diameter) with baking paper. Line the bottom of the tin with round sponge cakes.
Make the cheesecake batter: dissolve 2 lemon jellies in half the amount of water recommended on the packaging (i.e. use 500 ml of boiling water in total). Completely cool down so that the jelly sets slightly. Be careful not to set the jelly fully; it should be liquid in consistency.
Whip the whipping cream until stiff. Add in the homogenised cheese and beat until combined. Very slowly, pour the liquid lemon jelly into the cream while constantly whipping. Make sure that no lumps form. Mix the cream with the colourful jelly cubes – leave some aside to decorate the top of the cake later. If the mixture is too runny, place it in the fridge for a while to set (it sets quickly, so keep an eye on it!). Pour over the biscuit base. Place in the refrigerator and wait until the cream is fully set. Decorate with the rest of the jelly cubes and fruit.
Take out of the fridge, cut and serve. Store in the refrigerator.
Enjoy!
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