Tuesday, 16 September 2014

JEWEL CAKE



JEWEL CAKE

To make this cake, here’s what you’ll need:

4 packages of jell-o (Jelly) in different colors
1 can of sweetened condensed milk

2 envelopes of
unflavored gelatin


To make the whipped frosting, here’s what you’ll need:

1 cup heavy cream
1/2 teaspoon unflavored gelatin
4 tablespoons powdered sugar (versiersuiker)
1/2 teaspoon vanilla

With each package of jell-o (jelly), mix with 1 cup of hot water, stir until it
dissolves, and put it in the fridge.

You’ll need 4 separate containers for the 4 different colors.
Let this chill until it turns to gelatin.

To make your white filling, add both of your gelatin packets
to 2 cups of hot water and stir until it dissolves.

Stir in your can of sweetened condensed milk, and then let this sit and
come to room temperature.

While you’re waiting, prepare your jell-o “jewels”

Now take all of your jell-o, cut it into squares, and pour the squares into
your pan.

I used a springform pan, but you could use any jell-o mold you wanted or just a
glass dish.

Once you have all of your jewels in place, pour the white filling over them.

Place your dish in the fridge, and allow this to set up. It will take
at least 3 hours.

When it’s ready, loosen the edges by running a butter knife around, and place
it on your serving dish.

Now it’s time to make your whipped topping
You could just use Orley whip (1 Box Orley whip mixed with 1/2t Vanilla
& 1T Castor Sugar)

Or if you want your whipped frosting to be a little more stable to hold up longer.:

Put 1/2 tsp of gelatin in a coffee mug with 1 tablespoon of cold water
and let it soften for several minutes.

Heat up 2 cups of hot water in a small sauce pan, and then hold the
bottom of the mug in the hot water to dissolve the gelatin.

Once dissolved, allow to cool to room temperature.

While it’s cooling, whip your heavy cream into whipped cream.

Add the gelatin mixture at the same time as your powdered sugar, and
vanilla.
Frost your cake immediately, and then chil.
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