Stained glass jelly cake


Part 1)

5 packets jelly (various flavours)

Add water using packet instructions (using half of the total amount of water called for on the pocket)

You can use jelly crystals, like we have here or you can use cubes.

Chill in the fridge for 4 hours or overnight, till completely set.

Cut the jelly into cubes (run a knife along the sides to help ease the jelly out.

To make it even easier, place the container in warm water for about a minute, then free the jelly from the container.

Mix gently.

Place mixed jelly cubes into a silicone mould.

Part 2:

1 tsp vanilla extract

500 ml (1 Tin) condensed sweetened milk

300 ml double cream

24 g powdered gelatine

250 ml water


Sprinkle gelatine over water and let it stand for 1 min, Add 250ml hot water and mix till dissolved.

In a blender, combine: condensed sweetened milk, double cream, vanilla and dissolved gelatine.

Pour mixture over jelly cubes.

Evenly distribute the cubes throughout the mould if necessary.

Chill in the fridge till firm, 4 to 5 hours or overnight.

Carefully loosen the edges and invert onto a serving plate.