Fruit Cake Jelly | Fruit Cocktail Cake Jelly Recipe

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Ingredients

FRUIT LAYER

  • 1 cup fruit cocktail syrup
  • 2 cups fruit cocktail
  • 1 ½ cups water
  • 1 pack(25g) unflavored white gelatin powder
  • ¼ cup of sugar

MILK LAYER

  • 1 cup evaporated milk
  • 1 tbsp unflavored white gelatin powder
  • 3 tbsp sugar
  • ½ tsp vanilla

YELLOW LAYER

  • 1 cup of water
  • 2 tbsp sugar
  • 1 pack (25g) mango powder drink
  • 1 tbsp unflavored white gelatin powder

Instructions

1. FRUIT JELLY LAYER.

  1. In a pan combine water, fruit cocktail syrup, unflavored white gelatin powder, and sugar. Mix until gelatin is dissolved. Turn on the stove and stir continuously until it boils. Then turn off the heat. Put some of the warm fruit jelly mixtures on a 7inch cake pan. Spread drained fruit cocktail into the cake pan. If you don’t want to use canned fruit cocktail you can use any fresh fruits of your choice. Put the remaining fruit jelly mixture. Let it cool.

2. MILK JELLY LAYER.

  1. In a pan combine evaporated milk, unflavored white gelatin powder, sugar, and vanilla. Mix until gelatin dissolved. Turn on the stove and stir continuously until it boils. Pour milk mixture while piping hot so it will attach to the bottom layer. Let it cool.

3. YELLOW JELLY LAYER.

  1. In a pan combine water, mango powdered drink, unflavored white gelatin powder, and sugar. Mix until gelatin dissolved. Turn on the stove and stir continuously until it boils.
  2. Turn off heat. Pour hot mixture on top of milk jelly layer. Let it cool to set.
  3. 4. Once it cooled run a knife around the edges of the cake pan. Put a toothpick on the edge of the mold for easy unmolding. Flip the fruit jelly and remove the cake mold. Chill in the refrigerator for 2 hours before serving.


Enjoy!

Category
Fruit Salad

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