Rainbow Jelly Cake
For each layer you will need:
1 1/2 to 2 cups of fruit (frozen, tinned or fresh), 100 ml of water or juice, 3 tsps of gelatine and 1 tsp of sugar (optional). Different colours work best to make the layers look more distinct.
Each layer needs to be made separately and allowed time to set before making the second layer. Making the jelly takes about 5 minutes, waiting for it to set takes a few hours so make sure you set aside enough time to make it!
You can whizz the fruit first for a opaque type jelly, or you can mash the fruit while its boiling, or slice in small pieces and have a clear jelly. For a white layer, replace the fruit with 1 cup coconut cream and coconut essence.
In a small bowl mix 100 ml water/juice to 3 tsps of gelatine.
Mix well so gelatine mixture is smooth but thick.
In a pot, heat the fruit (and 1 tsp of sweetener, but this is optional). Add the gelatine mixture.
Allow to bubble for 3 to 5 minutes
Pour into silicone cake tins, or similar (something you can pop the jelly out of easily) I used two round moulds with a hole in the centre.
Set in refrigerator, depending on the thickness of the layer it takes 1 to 2 hours to fully set.
When set, repeat the process with a different coloured fruit.
Time in the kitchen: 5 to 10 minutes for each layer plus set time
Pictured from top to bottom: rainbow jelly cake slice, rainbow jelly cake, the whole cake, mini two layered jellies with strawberry and coconut cream flavours and my first attempt at a jelly cake. This is what happens if you don’t wait for the jelly to set before adding another layer, you get them mixing!