![]() The cake is filled with fresh raspberries, strawberries, grapes and mango and all of that is connected by an apple juice. There are 5 layers and each has a different fruit flavor. Flavor: If you enjoy fruity desserts, today’s jello fruit cake is right up your alley.You only need a handful of familiar ingredients and a bundt pan. There’s literally no baking involved and the dessert takes around 30 minutes to put together and few hours to set. No-bake jello fruit cake recipe is a fun dessert to serve when you want something easy and don’t feel like turning on the oven. Have fun with different jello flavors and fruits! You can serve it instead of fruits or as a dessert when you need an easy and crowd-pleasing no-bake dessert. It is vibrant and refreshing and is loved in summers and during major holidays. Put the evaporated milk can in the freezer six hours before you begin the recipe.This jello fruit cake combines fresh fruits with your favorite juice. And this, friends, is the secret to this cake. However, this only occurs when evaporated milk is ice cold. Most people are unaware that stirring frozen evaporated milk gives it a consistency similar to Chantilly cream. The Chantilly (sweet whipped cream) for the torta helada is a mixture of whipped evaporated milk and strawberry jelly. Carefully remove the mold, and you’re done. Put it in the fridge for at least 12 hours. Place the first layer of whipped cream on the cake, flatten it with the spatula, then a layer of cake, another layer of cream, and the last layer of cake. In essence, it’s just a matter of whisking the evaporated milk until it triples in volume and then slowly adding the remaining gelatin. While this first layer sets, prepare the Chantilly and cut the cake. Cover it with more strawberry jelly, and place it back in the fridge. Take the mold out of the fridge and arrange the strawberry slices on it. Meanwhile cut the strawberries into slices. Put a thin layer of strawberry jelly in the large mold and let it set. There’s then the task of making strawberry jelly, which requires patience. Glaze the cakes with syrup and leave to rest. Once the cake has reached room temperature, it must be removed from the mold, and then cut into two layers. Do not unmold it before then since it could break. The cake needs to be refrigerated for at least 12 hours. Be careful here, if you add it all at the same time, the evaporated milk will lose volume and will not be usable. When the evaporated milk reaches three or four times its original volume, add the gelatin little by little. ![]() But if you add too much syrup, the frozen cake will become very heavy.
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