**Ingredients:**
**For the Cake Base:**
– 200 grams graham crackers or digestive biscuits (crushed into crumbs)
– 100 grams unsalted butter (melted)
**For the Jelly Layers:**
– 2 packets flavored jelly mix (any flavor of your choice, such as strawberry, mango, or lime)
– 500 ml boiling water for each jelly flavor
– 500 ml cold water for each jelly flavor
**For the Fresh Fruit:**
– 1 cup fresh strawberries (sliced)
– 1 cup kiwi (sliced)
– 1 cup blueberries
– 1 cup mango (diced)
– 1/2 cup grapes (halved)
**For the Gelatin Layer:**
– 3 tablespoons unflavored gelatin powder
– 500 ml water
– 2 tablespoons sugar
– 1 tablespoon lemon juice
– Fresh mint leaves for garnish (optional)
#### **Instructions & Methods:**
1. **Prepare the Cake Base:**
– In a medium-sized bowl, combine the crushed graham crackers or digestive biscuits with the melted butter. Mix until the crumbs are evenly moistened.
– Press the mixture into the bottom of a springform cake pan to form the base. Use a spoon or the bottom of a glass to smooth it out. Refrigerate for at least 30 minutes to set.
2. **Prepare the Jelly Layers:**
– Follow the package instructions for the flavored jelly mix. Typically, you’ll dissolve each packet of jelly mix in 500 ml of boiling water and then stir in 500 ml of cold water.
– Let the jelly cool slightly at room temperature but not set completely.
3. **Assemble the Fruit Layer:**
– Arrange the sliced fresh fruits on top of the chilled cake base in an even layer. Alternate colors and textures for visual appeal.
– Pour a small amount of the cooled jelly mixture over the fruits to create a thin layer that holds the fruits in place. Refrigerate for 15-20 minutes, just until the jelly is slightly set.
4. **Build the Jelly Layers:**
– Once the first jelly layer is set enough to hold the fruits, pour the remaining jelly mixture over the top of the fruit layer, making sure all the fruits are covered.
– Refrigerate the cake for at least 2-3 hours or until the jelly is fully set.
5. **Prepare the Gelatin Layer:**
– In a small saucepan, dissolve the unflavored gelatin in 500 ml of water. Stir in the sugar and lemon juice, and heat gently until the gelatin and sugar are completely dissolved. Allow the mixture to cool but not set.
– Once the flavored jelly layer is firm, pour the cooled gelatin mixture over the top to create a smooth, glossy layer.
– Refrigerate the cake for another 1-2 hours until the gelatin layer is set.
6. **Final Touches:**
– Once the entire cake is set, carefully run a knife around the edge of the pan and remove the springform pan’s sides.
– Garnish with fresh mint leaves or additional fruit slices on top for an added decorative touch.
#### **History:**
The concept of jelly-based desserts dates back centuries, with early versions made using animal gelatin or agar (for a vegetarian version) to create molded, firm desserts. Fruit Jelly Cakes gained popularity as a modern, visually appealing dessert in various Asian cultures, particularly in Japan and Korea, where they are often enjoyed as light, colorful treats during warm seasons. These cakes are now enjoyed worldwide and can be made using a variety of fruits, flavors, and presentations.
#### **Benefits:**
– **Nutritional**: This cake incorporates fresh fruits, providing vitamins, minerals, and antioxidants. Depending on the fruits used, the dessert can be rich in Vitamin C, fiber, and hydration.
– **Low-Calorie Option**: Since the primary ingredients are fruits and gelatin, this dessert is relatively low in calories compared to traditional cakes with buttercream or chocolate frosting.
– **Customizable**: You can use any combination of fruits or jelly flavors, allowing for endless possibilities based on your personal preferences and what’s in season.
– **Hydration**: The high water content in both the jelly and the fresh fruits helps to keep you hydrated, making it a perfect summer dessert.
#### **Formation:**
The beauty of the Fruit Jelly Cake lies in its layers. Starting with a simple, buttery base that gives structure to the dessert, the middle section is where the fresh fruits shine, encased in a flavorful, translucent jelly layer. The final gelatin layer provides a smooth, glossy finish that adds sophistication to the cake. The different colors from the fruits create a stunning visual appeal, making this cake the star of any gathering.
#### **Conclusion:**
Fruit Jelly Cake is a wonderful way to incorporate fruits into a dessert that is both light and indulgent. Its colorful appearance makes it the perfect centerpiece for any summer party or special occasion. The cake’s cool, refreshing texture paired with the natural sweetness of the fruits creates a delightful balance of flavors. Whether you’re making this for family or guests, this dessert is sure to impress with its beauty and taste.
#### **Lovers of this Dish:**
This recipe appeals to those who enjoy lighter, refreshing desserts, especially in warm weather. Fans of fruity desserts and those who prefer jellies and puddings over rich, heavy cakes will particularly love this. It’s also a favorite among health-conscious individuals who want a low-calorie treat without sacrificing flavor. People who appreciate a visually stunning dessert that’s also easy to prepare will gravitate toward this recipe.
#### **Nutrition Information (per serving, approx.):**
– Calories: 180 kcal
– Protein: 3g
– Fat: 6g
– Carbohydrates: 28g
– Fiber: 2g
– Sugar: 18g
– Sodium: 150 mg
– Vitamin C: 35% of daily value
– Calcium: 8% of daily value
#### **Final Thoughts:**
Fruit Jelly Cake is an ideal dessert for those looking for something light, fresh, and visually stunning. The combination of fresh fruits, jelly, and a crunchy base offers a perfect balance of textures and flavors. Easy to make and endlessly customizable, it’s a dessert that will always impress, whether served at a casual family gathering or a more formal occasion.