The brilliant colours and flavours of Aeroplane Jelly shine in this novel cake. We have showcased a sea theme but any colour theme will work just as well. Ogre Lime green or a Fairy Raspberry pink or Fairy Grape lavender.
2h
PREP TIME
21
INGREDIENTS
SERVINGS: 16
PREPARATION
- 1 Line a 6 cm-deep*, 20 cm square cake pan with a double layer of baking paper, allowing a minimum 10 cm overhang on each side. Make space in the refrigerator for the cake pan, where it will sit level.
- 2 Process 200 g of the biscuits in a food processor until they resemble fine crumbs. Transfer to a bowl, add the butter, combine well and stir through the sprinkles. Spoon onto the base of the prepared pan and press mixture evenly and firmly over base. Place in the refrigerator until required.
- 3 Prepare the first jelly cheesecake layer, using the quantities listed- combine jelly crystals and boiling water, stirring until well dissolved.
- 4 In the bowl of a small food processor, add the cream cheese and process until smooth add the jelly mixture and process scraping down the sides occasionally until a well-blended colour and creamy consistency is achieved. Pour over the back of a spoon onto prepared base/cheese layer and refrigerate 15 minutes while preparing the next layer.
- 5 Repeat in the order and using the quantities listed for the remaining three jelly cream cheese layers. Be sure to allow each layer to set before adding the following layer.
- 6 Prepare final jelly layer, combining the jelly crystals and 1 cup (250 mL) boiling water, stirring to dissolve well. Allow to cool completely (approximately 1 - 1½ hours) before pouring over the back of a spoon onto cheesecake. For best results place in refrigerator overnight, allowing the jelly to set firm.
- 7 To serve, crush the remaining 50 g of biscuits to resemble sand and set side to decorate the cake.
- 8 Lift cake onto a cutting board and trim to neaten (see tip). Place onto serving plate and decorate with sea themed sugar figurines, biscuit crumbs and additional sprinkles.
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9
Tips:
• * The depth is needed as the jelly layer will bring the cake up to the top edge of the pan.
• A well-lined pan is needed to assist with the lifting out of the cake.
• Reserve the trimmed jelly edges and use to decorate. Chopping and placing to create the appearance of waves on the water’s surface etc.
