Fiona cake

Although I probably should have started with Shrek, Fiona seemed like a tempting treat. Perhaps because she’s raspberry-flavoured? Fiona cake is a pink layered dessert with a raspberry flavour, made with sponge fingers, raspberry custard, raspberry Jaffa Cakes, raspberry mousse and, finally, raspberry jelly with fresh raspberries. Could it possibly be any pinker or more raspberry-filled? 😉 The name of the cake is, of course, a reference to the character from the well-known children’s film, and Fiona cake would be perfect for a children’s party. No baking required, so it’s quick to prepare; most of the time is simply spent waiting for the jelly layers to cool and set. Highly recommended!

Note for readers in the UK: for the raspberry custard layer, I used Innocent Berry Set Go Juice.

Ingredients for the base:

• 100–150 g round sponge fingers (ladyfingers)

Line the base of a 34 × 23 cm baking tin with baking paper. Arrange the sponge fingers closely together over the base, trimming them if necessary to fit the tin.

Ingredients for the raspberry custard:

• 900 ml raspberry-flavoured fruit drink or thick raspberry juice, such as Polish „Kubuś” raspberry drink (or diluted raspberry cordial/juice)
• 3 sachets raspberry custard powder, without sugar
• sugar, to taste

Pour 1½ cups of the raspberry drink into a jug and mix with the custard powders. Bring the remaining drink to the boil. Once boiling, add the custard mixture and cook, stirring, until thickened and bubbling vigorously. Remove from the heat. Pour the hot custard over the sponge fingers and smooth the surface. Leave to cool completely.

Additionally:

• 24 raspberry-flavoured Jaffa Cakes (approximately 2½ packs)

Arrange the Jaffa Cakes over the cooled custard, chocolate side up.

Ingredients for the raspberry mousse:

• 1 sachet raspberry jelly crystals (for 500 ml water)
• 250 ml water
• 400 ml double cream, chilled

Dissolve the raspberry jelly crystals in half the amount of water stated on the packet – 250 ml. Leave to cool completely and chill slightly. The jelly must not be allowed to set completely.

Whip the double cream until stiff. Gradually pour in the cooled but thickening raspberry jelly in a thin stream, whisking continuously to prevent lumps from forming. Pour the mousse over the Jaffa Cakes and smooth the surface. Refrigerate until completely set.

Ingredients for the raspberry jelly:

• 2 sachets raspberry jelly crystals (each for 500 ml water)
• 800 ml water
• 250 g raspberries

Prepare both sachets of raspberry jelly according to the packet instructions, but use 800 ml water instead of 1 litre. Leave to cool to room temperature. Once the raspberry mousse has completely set, arrange the raspberries over the surface. Pour over the cooling but still liquid raspberry jelly. Refrigerate until the jelly has completely set.

Fiona cake should be stored in the fridge.

Enjoy!