Jelly Desserts
For the sponge cake:
For the yoghurt filling:
For the fruit jelly cubes:
A light and refreshing layered cake featuring a soft sponge base and a creamy yoghurt filling packed with colourful fruit jelly cubes. Made with three delicious Gellwe Duo Jelly flavours – mango and blueberry, raspberry and blackberry, and strawberry and lemon – this eye-catching dessert is perfect for summer celebrations, birthdays and family gatherings. Each slice reveals a beautiful mosaic of fruity colours.
Prepare the sponge cake. Beat the eggs with the sugar until light and fluffy. Add the flour mixed with the baking powder and stir until combined.
Transfer the batter to a 26 cm round springform tin with its base lined with baking parchment. Place in a preheated oven and bake at 180°C for 20 minutes.
Prepare the jellies according to the instructions on the packaging, but use slightly less hot water – 200 ml. This will give the jellies a firmer consistency once set.
Pour each jelly into a separate shallow dish and refrigerate for several hours, preferably overnight. The following day, remove the set jellies from their dishes and cut them into cubes.
Prepare the yoghurt filling. Pour ⅓ cup of cold water over the gelatine and leave to bloom. Once swollen, heat it over a bain-marie until completely dissolved.
Mix the yoghurt with the icing sugar, then stir in the dissolved gelatine.
Set aside a few jelly cubes of each colour for decoration. Gently fold the remaining cubes into the yoghurt mixture and spread over the sponge base in the tin. Smooth the surface and decorate with the reserved jelly cubes.
Refrigerate for several hours until the cake has set completely.
Enjoy!
