This stunning layered fruit and milk jelly cake is a delightful dessert that is as beautiful to look at as it is delicious to eat. It’s a perfect no-bake treat for warm weather, special occasions, or simply as a refreshing end to a meal. The cake features a creamy, milky base that provides a subtle sweetness, beautifully contrasting with the vibrant colors and fresh, tangy flavors of an assortment of fruits. The translucent jelly allows the fruit to be showcased in a visually appealing mosaic, making it a guaranteed centerpiece on any dessert table.
The recipe is highly adaptable, allowing you to use a wide variety of your favorite fruits. Common choices include citrus slices like oranges and lemons, berries, kiwi, and grapes. The key to its striking appearance is careful arrangement of the fruit in the mold before pouring in the jelly mixture. The process is broken down into manageable steps: first, preparing the fruit and arranging it; second, creating the creamy milk jelly base; and third, allowing the dessert to set properly to achieve its firm yet delicate texture. The end result is a cool, wobbly, and elegant dessert that is light, not overly sweet, and packed with the goodness of fresh fruit. This recipe provides a wonderful alternative to traditional baked cakes and is a fantastic way to impress guests with minimal effort.
Ingredients:
- For the Fruit Layer:
- 2-3 large oranges or mandarins, peeled and sliced into thin rounds
- 2-3 kiwi fruits, peeled and sliced into thin rounds
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries or pomegranate seeds
- Additional fruits such as strawberries, grapes, or mango slices can also be used.
- For the Milk Jelly Base:
- 10 sheets of gelatin (approximately 20 grams), or 3 tablespoons of gelatin powder
- 1/2 cup cold water (if using gelatin powder)
- 4 cups of whole milk or coconut milk for a dairy-free option
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instruction:
- Prepare the Gelatin: If you are using gelatin sheets, soak them in a bowl of cold water for about 5-10 minutes until they become soft and pliable. Squeeze out the excess water and set them aside. If you are using gelatin powder, sprinkle it over 1/2 cup of cold water in a small bowl. Let it sit for 5 minutes to bloom, or until the mixture becomes a thick, spongy consistency.
- Prepare the Fruit: Wash all the fruits thoroughly. Peel the oranges and kiwi. Using a sharp knife, carefully slice the oranges and kiwi into thin, uniform rounds. If using larger fruits like strawberries, you can slice them as well. Ensure all fruits are dry before placing them in the mold to prevent any excess water from affecting the jelly setting.
- Arrange the Fruits in the Mold: This is the most artistic part of the process. Use a loaf pan, a square baking dish, or any decorative mold you prefer. For the most impressive presentation, place the orange and kiwi slices along the bottom and sides of the mold. The slices should be arranged in a visually pleasing pattern. Fill in the gaps with raspberries, blueberries, or other small fruits. Take your time to arrange them neatly, as this is what will be visible on the top of the cake once it is unmolded.
- Prepare the Milk Jelly Mixture: In a large saucepan, combine the whole milk, heavy cream, granulated sugar, and a pinch of salt. Place the saucepan over medium-low heat. Stir continuously until the sugar is completely dissolved. Do not let the mixture boil. The goal is to gently heat the liquids to dissolve the sugar without scalding the milk.
- Incorporate the Gelatin: Once the sugar has dissolved and the milk mixture is warm (but not boiling), remove the saucepan from the heat. Add the softened gelatin sheets (squeezed dry) or the bloomed gelatin powder to the warm mixture. Stir vigorously with a whisk until the gelatin is completely dissolved and there are no lumps. Stir in the vanilla extract.
- Pour and Chill: Carefully and slowly pour the warm milk jelly mixture into the prepared mold, pouring it over the arranged fruit. To prevent the fruit from shifting, you can pour the mixture over the back of a spoon. Fill the mold to the top. Place the mold in the refrigerator and chill for at least 6-8 hours, or preferably overnight, to allow the jelly to set completely. The jelly must be firm to the touch before you attempt to unmold it.
- Unmolding and Serving: To unmold the jelly cake, first run a thin, sharp knife around the edges of the mold to loosen it. Then, briefly dip the bottom of the mold into a larger pan or bowl of hot water for just a few seconds. This will slightly melt the outer layer of the jelly, making it easier to release. Place a serving platter upside down over the mold and quickly invert the mold and platter together. The jelly cake should release cleanly onto the platter. If it doesn’t, gently tap the bottom of the mold and try again. Serve the jelly cake immediately by slicing it with a warm, clean knife to get neat, sharp cuts. The cake is best served cold and fresh.