No-Bake Cake: "Broken Glass" Jello Cake

Today I'm going to show you how to make the Broken Glass cake. A light and delicate cake with berry and exotic puree without baking is the perfect dessert for jelly lovers. Be sure to try this simple recipe for jelly cake "Broken glass"!

Jelly cake "Broken glass"

Berry jelly

Ingredients:

200 g of berry puree (currants + raspberries) (1 cup)

100 ml of water (0.5 cups)

50 g of sugar (2.5 tbsp)

12 g gelatin (2.5 tsp) + 60 ml water (4 tbsp)

Exotic jelly

Ingredients:

200 g mango puree (2 cups)

50 ml of passion fruit juice (1/4 cup)

50 ml of water (2.5 tbsp)

50 g of sugar (2.5 tbsp)

12 g gelatin (2.5 tsp) + 60 ml water (4 tbsp)

Orange jelly

Ingredients: 300 ml of orange juice (1.5 cups)

30 g of sugar (1.5 tbsp)

zest of 1 orange

15 g gelatin (3 tsp) + 75 ml water (5 tbsp)

Yogurt jelly

Ingredients:

500 g Greek yogurt (9% fat) (2.5 cups)

300 ml of cream (10-35%) (1.5 cups)

50 g of powdered sugar (2 tbsp with a slide)

20 g of gelatin (4 tsp. with a slide) + 100 ml of water (0.5 cups)

Prepare the berry jelly:

Combine the water and gelatin and mix. Leave for 10-15 minutes to allow the gelatin to swell. Put the berry puree and sugar in a saucepan, bring to a boil, boil for 1-2 minutes and remove from the stove.

Add the gelatin mixture and boiled water to the mashed berries and stir.

Pour the berry mixture into a mold and refrigerate for 5-6 hours to stabilize the gelatin.

Prepare the exotic jelly:

Combine water and gelatin and mix. Leave for 10-15 minutes to allow the gelatin to swell. Put the mango puree, passion fruit juice and sugar in a saucepan, bring to a boil, boil for 1-2 minutes and remove from the stove.

Add the gelatin mass and boiled water to the mashed mango and mix.

Pour the mixture into a mold and refrigerate for 5-6 hours to stabilize the gelatin.

Prepare the orange jelly:

Combine water and gelatin and mix. Leave for 10-15 minutes to allow the gelatin to swell.

Put the orange puree, zest and sugar in a saucepan, bring to a boil, boil for 1-2 minutes and remove from the stove.

Strain the juice through a sieve.

Add the gelatin mass to the puree and mix.

Pour the mixture into a mold and refrigerate for 5-6 hours to stabilize the gelatin.

Prepare the yogurt jelly:

Combine water and gelatin and mix. Leave for 10-15 minutes to allow the gelatin to swell.

Combine Greek yogurt, powdered sugar and cream in a bowl. Stir until everything is smooth.

Assemble the cake:

Pour hot water into a bowl and dip the berry jelly mold into it, remove it and turn it over on a board, the jelly will release perfectly from the mold.

Cut the jelly into random pieces.

Do the same with exotic jelly.

Prepare the mold in which you will assemble the cake. I use a metal cupcake mold, 25 cm in diameter and 8-9 cm high.

Put the berry and exotic jelly on the bottom of the mold.

Put the swollen gelatin in the microwave for 10-15 seconds to dissolve it.

Pour the gelatin mixture into the yogurt mixture and mix.

Pour the berry and exotic jelly into the yogurt mixture.

Put the jelly mold in the refrigerator for 5-6 hours to stabilize.

Remove the jelly mold from the refrigerator.

Pour hot water into a bowl and dip the mold into it, then turn the mold over onto a plate and carefully remove the mold.

The jelly cake is ready! Enjoy your meal.