
No-Bake Jelly Cake
Level
easy
Cooking
30 min
Preparation
300 min
Ingredients
Servings
10
Digestive Biscuits | 150 g |
Butter (Melted) | 100 g |
Gelatine Powder | 2 1⁄2 tsp |
Sweetened Condensed Milk | 385 g |
Lemon Juice | 1⁄4 cup |
Strawberry Jelly Powder | 1 packet |
How to cook
Prepare the digestive biscuits base
- Line an 8 inch square tin with baking paper
- Crush the digestive biscuits into fine crumbs
- In a bowl, combine the digestive biscuit crumbs with melted butter and mix well
- Using a spatula, spread the digestive biscuit mixture evenly and press firmly into the square tin
- Place the square tin in the fridge to chill for one hour
Prepare gelatine layer
- In a medium sized bowl, dissolve gelatine powder in 250 ml of boiling water
- Add sweetened condensed milk and lemon juice into the gelatine mixture and mix well
- Take out refrigerated square tin and pour sweetened condensed milk mixture over the digestive biscuit layer Refrigerate for at least 2 hours to let it firm up
Prepare strawberry jelly
- In another bowl, prepare the strawberry jelly powder according to the instructions stated` but with lesser water to get a firmer strawberry jelly texture
- Allow the strawberry jelly to cool to room temperature before pouring it gently over the sweetened condensed milk layer
- Refrigerate for at least two hours before serving For the best results, refrigerate overnight
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