Fruit Jelly Cake Recipe

Name: Fruit Jelly Cake
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 6
Cuisine: Korean
Ingredients: Golden kiwi; Green kiwi; Grapefruit; Tangerine; 2 Sponge cake sheets (16.5cm); Whipped cream (150g cream + 15g sugar); Sugar syrup; 50g Plain Yogurt; 20g Sugar; 80g Whipped cream; 5g Leaf gelatine; 150g warm Peach flavored drink; 15g Sugar; 5g Leaf gelatine

Cooking TreePublished: 2022-08-28 Updated: 2022-08-1404.7K views

Fruit Jelly Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a jelly cake with colorful and fresh fruits!

The bottom layer is a soft whipped cream cake layer, the middle layer is a thin yogurt mousse layer, and the top layer is a jelly layer full of fruits.

Each layer has a different taste, so it’s a little different from regular fruit cakes~^^

I think it would be better to make it with your favorite fruits and eat it cold~*^^*

It takes a lot of work and a lot of time than I thought, but when I finished it, I felt as fresh as a fruit.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Fruit Jelly Cake

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Rating: 5.0/5
( 76 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Golden kiwi

Green kiwi

Grapefruit

Tangerine

2 Sponge cake sheets (16.5cm)

Whipped cream (150g cream + 15g sugar)

Sugar syrup

50g Plain Yogurt

20g Sugar

80g Whipped cream

5g Leaf gelatine

150g warm Peach flavored drink

15g Sugar

5g Leaf gelatine

Instructions

Slice the fruit.

Put a sponge cake sheet on the mold, sprinkle with sugar syrup, and then apply whipped cream.

Put the sliced fruit on top, apply whipped cream, and then put the sheet on top and sprinkle with syrup.

Mix yogurt and sugar in a bowl, then add whipped cream and melted gelatin and mix.

Pour yogurt mousse over (3), level it, and harden it in the refrigerator for 30 to 40 minutes.

Add sugar to a warm peach-flavored beverage and mix, then add gelatin soaked in cold water for at least 15 minutes and mix.

Pour a little (6) on top of the hardened mousse, flatten it, put the fruit on it, and let it harden in the refrigerator for 20 minutes.
(If you pour it all at once, a fruit comes to mind~!)

Pour the remaining (6) and harden in the refrigerator for 3-4 hours.

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