Fruit Jelly Cake

A square cake made of fruits and jelly on a gold cake board.

5 from 3 votes

This fruit jelly cake makes a truly delectable dessert. It's easy to make and packed with fresh fruits for a truly healthy dessert!

Prep Time30

Cook Time10

Chilling time3

Total Time3 40

Course: Dessert

Cuisine: Asian

Servings: Eight inches square cake

Calories: 1681.3kcal

Author: Priya Maha

Ingredients

10 g agar agar powder
250 g white sugar
1 liter water
475 g strawberries (appromixately 35 fruits)
250 g blueberries
375 g kiwis (4 fruits)
375 g oranges (2 large fruits)

Metric - US Customary

Instructions

Wash and pat the mold dry. Set aside (see Note 1).
Prepare the fruits. Wash and hull the strawberries. Choose around 5 or 6 fruits and cut them into halves. Cut the remaining into quarters. Set aside.
Wash the blueberries and pat dry. Set aside.
Peel the oranges and remove as much of the white pith and thread that is attached to the fruits. Divide each fruit into segments and cut the segments into thin slices. Set aside.
Peel the kiwi skin and quarter the fruits. Slice each quarter into thin pieces. Set aside.
Measure sugar and agar agar powder into a small bowl and stir well to mix (see Note 2).
Add water into a medium pot. Add the agar agar and sugar mixture into the water and mix well. Turn on the heat and let the agar agar cook until it reaches a rolling boiling point (see Note 3). Stir the solution constantly for the first few minutes to disperse the agar agar powder well and to avoid it from clumping. Thereafter, stir occasionally.
Once the jelly is completely cooked, turn of the heat. Let it rest for about 2 to 3 minutes before pouring onto the fruits.
While waiting for the jelly to cool slightly, arrange the fruits in the mold. Identify the mid point on the mold and place one blueberry on that spot.
Arrange the half-cut strawberries into a flower pattern with the blueberry as the center. Continue arrange the strawberries until a large flower is formed and reaches the sides of the tin.
Fill the remaining space with the quarterly strawberries and blueberries.
Spoon some hot jelly onto the fruits arrangements to seal them in place. In doing it, you need not submerge the fruits, suffice if the jelly layer is about 3 or 4 mm deep.
Let the jelly set for a few minutes. Once set, arrange the kiwis in a layer over the strawberries and blueberries, and some extras on the sides of the tin so that the kiwis form a visible layer on the sides of the jelly. Pour a few more spoons of jelly to hold these fruits in place.
Next, add the orange slices. Arrange them towards the sides of the mold and fill the center with the remaining strawberries. Top with the remaining blueberries.
Pour the remaining jelly solution all over the fruits making sure it touch the entire layer of the fruits. If the jelly solutions appears to have cooled down, heat it up slightly before pouring onto the fruits.
Tap the mold gently a few times to release any air bubbles. Let it set at room temperature for a few minutes before transferring to the fridge to set completely for at least 3 hours (see Note 4).
To unmold the jelly cake, run a thin plastic or rubber spatula along the sides of the jelly and the mold to detach the jelly.
Carefully insert toothpicks between the jelly and the mold on each side of the mold.
Place the serving plate on the mold (with the toothpicks intact) and turn the mold over to release the jelly onto the plate. Tap light if it does not release automatically (see Note 5).
Cut and serve the jelly. Keep extras refrigerated.

Notes

When making jellies, there is no need to line the tin or mold.
To prevent the jelly powder from clumping when added into water, it is advisable to mix it with the sugar first. This will disperse the jelly powder and prevent it from clumping.
Undercooked jelly will not set well. To make sure the jelly powder is fully dissolved, cook the jelly on low to medium heat until it reaches a rolling boil.
If you do not wish to arrange the fruits in layers or in the flower pattern, you can mix them all up and pack them into the mold and pour the hot jelly all over them to set.
If unmolding is difficult, you can also scoop the jelly out directly from the mold and serve it that way if you like. But if you prefer to cut it into nice squares or bars, it is best to unmold the jelly first.

Nutrition