Cooking Instructions
1.
Cut away the top of the
Fresh Strawberries (10)
and cut them in half.
2.
Slice the
Peaches (2 3/4 cups)
into strips.
3.
Arrange the fruits in a 18 cm round cake pan and set aside.
4.
In a pot on medium high heat, bring to a boil:
Water (3/4 cup)
,
Granulated Sugar (2 Tbsp)
,
Agar-Agar Powder (1 tsp)
. Boil for at least 30 seconds and stir occasionally to make sure everything dissolves.
5.
Pour it into the pan and place the pan in the freezer for about 10 minutes.
6.
While the jelly is setting, make your second layer. Cut the
Sponge Cake (1)
into cubes.
7.
In a pot on medium high heat, bring to a boil:
Water (2 cups)
, white
Granulated Sugar (4 Tbsp)
,
Agar-Agar Powder (2 tsp)
. Boil for at least 30 seconds and stir occasionally to make sure everything dissolves.
8.
Take the pan out from the freezer, use a fork to scratch surface of the set jelly. This prevents the second layer from falling.
9.
Pour your liquid jelly into the pan, and top with your butter cake.
10.
Freeze it for about 15 mintues.
11.
In a pot on medium high heat, bring to a boil:
Water (3/4 cup)
,
Granulated Sugar (2 Tbsp)
,
Agar-Agar Powder (1 tsp)
,
Red Food Coloring (1 dash)
and
Strawberry Flavoring (1 tsp)
. Simmer and stir like before.
12.
Take the pan out from the freezer, use a fork to scratch surface of the set jelly like before.
13.
Pour your liquid jelly into the pan, chill it well in the fridge. Do not freeze it.
14.
To remove the jelly cake, use a rubber spatula and gently slide across the sides of the pan. Flip it onto a serving plate and make sure to chill well before serving. Enjoy!
