Christmas Jelly Cake

Last year, just before Christmas, my mom had a bad fall and I really had no mood to do anything fancy. 

I remembered I brought this cake to a gathering and had received a good review on this Christmas Jelly Cake.  Though the process is long, this recipe gives you time to do things in between.

Though the steps seem never-ending but it is not as intimidating as you think.  In fact, it is rather easy.

I did a few tries and had improved on the texture to our preference as well as the brand of milk we used.

Adapted

What you need:

Biscuit base:

200g digestive biscuit

80g unsalted butter, melted 

1st layer

2½ tsp gelatine powder

¼ cup water

200g condensed milk (milkmaid)

200g water

1 tbsp lemon juice

2nd layer

1 jelly crystal (green)

1 tsp gelatine powder

200g boiling water

150g cold water

3rd layer

2½ tsp gelatine powder

¼ cup water

200g condensed milk (milkmaid)

200g water

1 tbs lemon juice

4th layer

1 packet jelly crystal (red)

1 tsp gelatine powder

200g boiling water

150g cold water

Method:

Base

Lined a springform pan with cling wrap.  Extend all the way to the top and overhanging.  Set aside. 

Blend biscuits in a food processor until fine. 

Add the melted butter and mix until well combined.

Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge to set.

1st layer – milk

In a small cup, combine gelatine with water and let it sit until it bloom.

In a pot of boiling water, set the gelatine over it and stir to dissolve completely.

In another pot, combined condensed milk and water.  On low heat, stir condense milk and water until it is fully combined.

Remove heat and add in lemon juice.

Add in dissolved gelatine and stir to fully combined.

Pour the mixture over the prepared base and chill until set

2nd layer - green

In a small pot bring a 1 cup of water to boil, stir in the green jelly crystal and gelatine until dissolved. 

Add in 100ml cold water and stir.

Slowly pour into the 1st milk layer and chill until set.

3rd layer  - milk

In a small cup, combine gelatine with water and let it sit until it bloom.

In a pot of boiling water, set the gelatine over it and stir to dissolve completely.

In another pot, combined condensed milk and water.  On low heat, stir condensed milk and water until it is fully combined.

Remove heat and add in lemon juice.

Add in dissolved gelatine and stir to fully combined.

Pour the mixture over the prepared base and chill until set

4th layer – red

In a small pot bring a 1 cup of water to boil, stir in the red jelly crystal and gelatine until dissolved. 

Add in 100ml cold water and stir.

Slowly pour into the 1st milk layer and chill until set.

Let it set completely – prefer 8 hours before serving.

Enjoy!