Fresh and Fruity Jelly Cake

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Fresh and Fruity Jelly Cake

A colorful, multi-layered jelly cake filled with fresh fruit, perfect for a light dessert or celebratory treat.

Prep Time: 30 minutes
Chill Time: 4–6 hours (or overnight)
Servings: 6–8

🧺 Ingredients

Jelly Base

  • 3 cups water

  • 1 cup sugar (adjust to taste depending on the sweetness of your fruit)

  • 4 tablespoons (approx. 40 g) unflavored gelatin powder (or use clear agar-agar for a vegan version)

  • 1 tablespoon lemon juice

Fruit Selection

  • 2 kiwis, peeled and sliced into rounds

  • 1 cup strawberries, hulled and sliced

  • 2 bananas, sliced

  • 1 orange or 1 mango, peeled and cut into segments

  • ½ cup pomegranate seeds

👩‍🍳 Instructions

1️⃣ Prepare the Fruit

  1. Wash all fruit thoroughly.

  2. Slice the kiwis, strawberries, bananas, and oranges/mangoes into uniform pieces.

  3. For an attractive presentation, place the visually appealing slices (like kiwi and strawberries) against the sides and bottom of your mold or silicone pan first.

2️⃣ Make the Jelly Mixture

  1. Bloom the Gelatin: In a small bowl, mix the gelatin with ½ cup cold water. Let it sit for 5 minutes until soft.

  2. Dissolve the Sugar: In a saucepan, combine the remaining 3 cups of water and sugar. Heat gently over medium heat until the sugar fully dissolves.

  3. Combine: Remove from heat and stir in the bloomed gelatin until the mixture is fully clear.

  4. Add the lemon juice for brightness.

  5. Cool: Let the mixture reach room temperature. Avoid pouring hot jelly directly over the fruit to prevent softening or cloudiness.

3️⃣ Assemble the Cake

  1. Arrange the prepared fruit in your mold, layering carefully to fill any gaps.

  2. Pour the cooled jelly mixture gently over the fruit until fully covered.

  3. Lightly tap the mold on the counter to release any trapped air bubbles.

4️⃣ Chill and Set

Place the mold in the refrigerator for at least 4–6 hours, or ideally overnight, until the jelly is firm and set.

5️⃣ Unmold and Serve

  1. Briefly dip the bottom of the mold into warm water for 5–10 seconds to loosen the edges.

  2. Place a serving plate over the mold and gently flip it to release the jelly cake.

  3. Slice into wedges with a sharp, warm knife for clean edges.

💡 Tips for Success

  • For a sparkling “jeweled” look, add the pomegranate seeds last so they settle into the smaller gaps between the fruit.

  • Use fruits that are firm and fresh for best results.

  • Serve chilled for a refreshing dessert.

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