Chilled Desserts & Cakes

No-Bake Vanilla Cream Cake with Raspberry Jelly

Name: No-Bake Vanilla Cream Cake with Raspberry Jelly
Total time: 30 min
Ingredients: For the biscuit base and layers:; Cocoa biscuits – 400 g; For the vanilla cream:; Gellwe Vanilla Cream Mix – 2 packs; Cold milk – 500 ml; For the raspberry jelly layer:; Gellwe Raspberry Flavour Jelly – 2 sachets; Hot water – 600 ml; Frozen raspberries – 300 g

30 min.

Medium

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Ingredients:

For the biscuit base and layers:

Cocoa biscuits – 400 g

For the vanilla cream:

Gellwe Vanilla Cream Mix – 2 packs
Cold milk – 500 ml

For the raspberry jelly layer:

Gellwe Raspberry Flavour Jelly – 2 sachets
Hot water – 600 ml
Frozen raspberries – 300 g

A delicious no-bake layered cake combining crunchy cocoa biscuits with smooth, creamy vanilla filling and a refreshing raspberry jelly topping. Juicy raspberries add a burst of fruity flavour, perfectly balancing the sweetness of the vanilla cream. Easy to prepare and beautifully layered, this dessert is ideal for family gatherings, summer celebrations or an afternoon treat.

Preparation instructions:

1.

Dissolve both sachets of Gellwe Raspberry Flavour Jelly in 600 ml of hot water. Stir thoroughly and set aside to cool.
2.

Pour the cold milk into a mixing bowl, add the Gellwe Vanilla Cream Mix and beat with an electric mixer for approximately 2 minutes, until a thick, smooth cream forms.
3.

Arrange the first layer of cocoa biscuits across the base of a baking tin. Spread half of the vanilla cream evenly over the biscuits and cover with a second layer of biscuits. Spread the remaining cream on top and finish with a final layer of biscuits.
4.

Add the frozen raspberries to the cooled jelly, once it has begun to set slightly, and gently stir to combine. Pour the raspberry jelly mixture evenly over the top of the cake.
5.

Refrigerate the cake for at least 2–3 hours, until completely set.
6.

Keep refrigerated until ready to serve.