Spring is finally here! I hope you’re enjoying the warmer weather of the season like I do. Today, I’ve a whimsical and super fun recipe prepared for you to welcome Spring! Check out this Mixed Fruit Jelly Cake (櫻花雜果大菜糕) recipe. It’s gorgeous, refreshing, and definitely a perfect treat for your tea party or any typical afternoon tea! It’s gorgeous enough for gatherings and simple enough to prepare even on a weekday!
This is a 2-layers dessert, the bottom layer is a Sakura (Cherry Blossom) milk jelly layer. I used Sakura paste to flavor this layer and enhanced the color with my homemade beet root natural food coloring. I’ll list the ingredients and link to the beet root color recipe at the end of the post for your convenience. In this recipe, I used some milk in the Sakura layer. You can substitute with soy milk or almond milk for a vegan version.
The top layer of this dessert is a simple clear jelly. But before I added the jelly, I arranged some mixed fruits in between the 2 layers. I used strawberries, blueberries, green grapes and tangerines for a variety of colors and flavors. You can simply choose any fresh fruit that you enjoy.
If you’ve already watched my video tutorial, you’ll see the Jelly cake mold that I used for this recipe. It’s originally made for creating “sushi cake”! Of course I couldn’t help but used it to make a dessert dish with this mold first! However, I think a sushi in cake form would be something different and just as refreshing and delicious too! What do you think? Interested to see a tutorial on that? Simply leave me a message on this post to let me know and you might get your wish granted!
I hope you enjoy today’s recipe and tutorial. Thank you for reading and stay tuned for more fun and easy recipe next week!
Ingredients and Tools Used:
Jelly Cake Mold (Click here for more information)
Sakura Cherry Blossom An Paste (Click here for more information)
Agar-Agar Powder (Click here for more information)
Edible Gold Leaves (Click here for more information)
Mixed Fruit Jelly Cake (櫻花雜果大菜糕):
Makes: 1 (7-inch) cake
Ingredients for the Sakura(Cherry Blossom) Milk Layer:
1 1/2 tablespoons sugar
2 tablespoons Sakura paste
1 teaspoon agar agar
3/4 cup milk (or soy milk/almond milk)
1/4 teaspoon beet root coloring (optional)
Ingredients Clear Jelly Layer:
1/2 cup mixed fruit, cut into small pieces
2 1/2 tablespoons sugar
1/2 teaspoon lemon juice
2 teaspoons agar agar
1 1/2 cup water
To Prepare the Sakura Layer:
Combine sugar, sakura paste, and agar agar in a small pot. Whisk in the milk until well combined.
Over medium-low heat, bring mixture to a boil. Lower the heat, whisk constantly, and simmer for 2 - 3 minutes.
Pour Sakura mixture into 7-inch cake mold and chill for 30 minutes.
To Prepare Clear Jelly layer:
When the Sakura layer is set, arrange chopped fruit on top.
Place sugar, lemon juice, and agar agar in a small pot, whisk in water until no lump. Heat mixture over medium low heat and bring to a boil. Lower the heat, whisk constantly, and simmer for 2 - 3 mins.
Carefully pour the clear agar mixture over chilled Sakura milk layer. Chill until set, about 1 hour. Remove from cake mold, server chilled and enjoy!
All Natural Beet Root Coloring Tutorial: