A colourful jelly cake that will make children smile – especially on International Children’s Day. A delicate no-bake cheesecake layered with vibrant jelly colours. You can even add fresh fruit if you like! For many people from Poland, this is a nostalgic childhood cake. It’s simple to make, refreshing and perfect for warm summer days – give it a try.
Ingredients for the base:
- round sponge cakes (ladyfinger-style biscuits or sponge rounds), to line the base of the cake tin
Ingredients for cheesecake batter with jellies:
- 3 coloured flavoured jellies (e.g. strawberry, gooseberry, blueberry)
- 2 lemon or grape jellies (clear/transparent)
- 400 ml whipping cream, chilled
- 350 ml homogenised vanilla cheese or thick 18% sour cream, chilled
Dissolve the 3 coloured jellies in half the amount of water recommended on the packaging (use 250 ml of boiling water for each jelly instead of 500 ml). Leave to cool, then pour into small containers lined with cling film and chill in the refrigerator until set. Once firm, lift them out using the cling film and cut into cubes about 1 cm in size.
Line a 25 cm round cake tin with baking paper. Arrange the round sponge cakes over the base of the tin.
Prepare the cheesecake filling: dissolve the 2 lemon jellies in half the amount of water recommended on the packaging (use 500 ml of boiling water in total). Leave to cool until slightly thickened but still pourable – do not let it set completely.
Whip the cream until stiff peaks form. Add the homogenised cheese and beat briefly until combined. Slowly pour in the liquid lemon jelly while mixing constantly, making sure no lumps form. Fold in most of the colourful jelly cubes, reserving some for decorating the top later. If the mixture seems too runny, chill briefly until it thickens slightly (it sets quickly, so keep an eye on it). Pour over the sponge base and refrigerate until fully set.
Decorate with the remaining jelly cubes and fruit. Remove from the fridge, slice and serve. Store in the refrigerator.
Enjoy!
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