Line the base of a 34 \u00d7 23 cm baking tin with baking paper. Arrange the sponge fingers over the base, fitting them closely together and trimming them if necessary to fit the tin.<\/p>\n

Ingredients for the green custard:<\/span><\/p>\n

\n
• 900 ml green fruit drink or thick green fruit juice, such as Polish \u201eKubu\u015b”<\/li>\n
• 3 sachets vanilla custard powder, without sugar<\/li>\n<\/ul>\n

  Pour 1\u00bd cups of the green drink into a jug and mix with the custard powders. Bring the remaining drink to the boil. Once boiling, pour in the custard mixture and cook, stirring constantly, 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.<\/p>\n

  Additionally:<\/span><\/p>\n

  \n
  • 24 chocolate-topped sponge biscuits, such as Jaffa Cakes (approximately 2\u00bd packs)<\/li>\n<\/ul>\n

    Arrange the chocolate-topped sponge biscuits over the cooled custard, chocolate side up.<\/p>\n

    Ingredients for the gooseberry mousse:<\/span><\/p>\n

    \n
    • 1 sachet gooseberry jelly crystals (for 500 ml water)<\/li>\n
    • 250 ml water<\/li>\n
    • 400 ml double cream, chilled<\/li>\n<\/ul>\n

      Dissolve the gooseberry jelly crystals in half the amount of water stated on the packet \u2013 250 ml. Leave to cool completely and chill slightly. The jelly must not be allowed to set completely.<\/p>\n

      Whip the double cream until stiff. Gradually pour in the cooled but thickening jelly in a thin stream, whisking continuously to prevent lumps from forming.<\/p>\n

      Pour the mousse over the Jaffa Cakes and smooth the surface. Refrigerate until completely set.<\/p>\n

      Ingredients for the gooseberry jelly:<\/span><\/p>\n

      \n
      • 2 sachets gooseberry jelly crystals (each for 500 ml water)<\/li>\n
      • 800 ml water<\/li>\n
      • cooked gooseberries, for example from gooseberry compote or syrup<\/li>\n<\/ul>\n

        Prepare both sachets of gooseberry jelly according to the packet instructions, but use 800 ml water instead of 1 litre. Leave to cool to room temperature. Once the gooseberry mousse has completely set, arrange the drained gooseberries over the surface. Pour over the cooling but still liquid jelly. Refrigerate until the jelly has completely set.<\/p>\n

        Shrek cake should be stored in the fridge.<\/p>\n

        Enjoy!<\/p>\n

        <\/figure>\n

         <\/p>\n

        <\/figure>\n","protected":false},"excerpt":{"rendered":"

        Shrek cake is a gooseberry-flavoured dessert, of course in a vivid green colour. It\u2019s made of several simple layers: green custard, gooseberry mousse, gooseberry jelly with gooseberries (from compote or syrup), jaffa cakes and sponge fingers. Shrek <\/p>\n","protected":false},"author":1,"featured_media":18463,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[70,28,14],"tags":[156,104,148,458,155],"duration":[],"tag_group":[],"class_list":["post-18460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-for-kids","category-layered-cakes","category-no-bake-cakes","tag-custard-powder","tag-double-cream","tag-gooseberry","tag-jaffa-cakes","tag-jelly-en"],"acf":[],"yoast_head":"\n