Broken Glass Cake Recipe
Ingredients
| Graham wafers- 18 no-'s, crushed | ||
| Sugar | 1/3 Cup (16 tbs) (For base) | |
| Butter | 1/3 Cup (16 tbs) (For base) | |
| Lemon flavouring- 1/2 teaspoon | ||
| Red jelly powder- 1 packet | ||
| Green jelly powder- 1 packet | ||
| Lemon jelly powder- 1 packet | ||
| Whipping cream | 1 Pint (For filling) | |
| Sugar | 1/2 Cup (16 tbs) (For filling) | |
| Plain gelatin- 1 envelope | ||
| Cold water | 1/2 Cup (16 tbs) (For filling) | |
| Hot water | 5 Cup (16 tbs) (For filling) | |
| Pineapple juice | 1/4 Cup (16 tbs) (For filling) | |
Directions
GETTING READY
1. In a medium sized bowl, combine wafers, sugar, butter and lemon flavour. Mix well and transfer on to a 9 inch pie pan or springform pan.
2. Spread evenly and press gently. Refrigerate till required.
MAKING
3. In a small bowl, combine red jelly powder and 1 ½ cups hot water. Mix well.
4. Pour on to a minimum ½ inch thick jelly pan and refrigerate till set.
5. Follow same procedure for remaining two jelly powders.
6. In a medium sized bowl, combine gelatin and cold water. Soak for 5 minutes.
7. Add hot water and mix well till gelatin dissolves.
8. Add pineapple juice and mix well.
9. Refrigerate till it starts to set.
10. Once set, remove and whisk again.
11. In a medium sized bowl, combine cream and sugar. Using an electric beater, beat well.
12. Add whisked pineapple juice mixture and refrigerate.
FINALIZING
13. Once jelly is set, remove and cut into cubes.
14. In a chilled bowl, place all jelly cubes and top with flavoured pineapple whipped cream. Fold gently using a rubber spatula.
15. Transfer this mixture on to lined pan and chill for minimum 3 hours (2 hours in freezer and 1 hour in refrigerator) or till well set.
SERVING
16. Once set, remove from mould, cut into wedges and serve chilled.
1. In a medium sized bowl, combine wafers, sugar, butter and lemon flavour. Mix well and transfer on to a 9 inch pie pan or springform pan.
2. Spread evenly and press gently. Refrigerate till required.
MAKING
3. In a small bowl, combine red jelly powder and 1 ½ cups hot water. Mix well.
4. Pour on to a minimum ½ inch thick jelly pan and refrigerate till set.
5. Follow same procedure for remaining two jelly powders.
6. In a medium sized bowl, combine gelatin and cold water. Soak for 5 minutes.
7. Add hot water and mix well till gelatin dissolves.
8. Add pineapple juice and mix well.
9. Refrigerate till it starts to set.
10. Once set, remove and whisk again.
11. In a medium sized bowl, combine cream and sugar. Using an electric beater, beat well.
12. Add whisked pineapple juice mixture and refrigerate.
FINALIZING
13. Once jelly is set, remove and cut into cubes.
14. In a chilled bowl, place all jelly cubes and top with flavoured pineapple whipped cream. Fold gently using a rubber spatula.
15. Transfer this mixture on to lined pan and chill for minimum 3 hours (2 hours in freezer and 1 hour in refrigerator) or till well set.
SERVING
16. Once set, remove from mould, cut into wedges and serve chilled.
Chef
