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!
~~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
~~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