Wednesday, April 6, 2011

Strawberry Jelly Slice








The process of making this cake was very fine and smooth. However, it was until the 3rd layer that I discovered my lamington pan was too shallow! The jelly overflowed as I poured it over the 2nd layer. By right following the recipe, the strawberries should be fully covered by the jelly.


The first time my friend made this, I could not guess what made up the middle layer. It was abit chewy, it felt like cheese but did not have that flavour. Interesting... later I discovered that it was marshmallows!


Recipe:

Ingredients:


~~2 cups (250g) sweet biscuit crumbs

~~125g butter, melted

~~100g packet pink marshmallows

~~1 teaspoon gelatine

~~1/4 cup milk

~~1/4 teaspoon strawberry essence

~~2/3 cup thickened cream

~~2 x 90g packets strawberry jelly

~~2 cups boiling water

~~ fresh strawberries


Method:

~~1) Grease a 19cm x 29cm lamington pan.


~~2) Combine biscuits and butter in bowl. Press evenly over base of prepared pan; refrigerate u ntil firm.

~~3) Combine marshmallows, gelatine and milk in saucepan, stir over low heat, without boiling, until marshmallows are melted. Transfer to large bowl, add essence; cool to room temperature.


~~4) Whip cream until soft peaks form, fold into marshmallow mixture, pour over base. Place strawberries over marshmallow; refrigerate mixture 30 minutes.


~~5) Dissolve jelly in boiling water; cool to room temperature. Pour jelly over strawberries, refrigerate until firm before cutting.


Keeping time: 2 days.


Recipe adapted from:Australian Women's Weekly - Home Library











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