How To Make A Jelly Hearts Cake!

Описание: ♥ HEY GUYS! Welcome back to my channel, thatbakingunicorn. Today, i showed you how to make jelly hearts! I absolutely love this cake since it's pretty unique and it requires no baking! This is probably one of the easiest treats i've made and it is really addictive! You can customise this recipe to suit your liking! Maybe switch up the crust to make a oreo jelly cake, or even switch the flavours of the jelly! I really hope you try this recipe out and let me know how it turned out for you!

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Recipe – Jelly Hearts
For 10 inch square tin (Makes 25 jelly hearts)

Ingredients

For the crust –
300g digestive biscuits
150g unsalted butter

Method:
1. Microwave the butter for 30 to 40 seconds at high till butter is melted.
2. Dip a brush into the melted butter and butter a large rectangular pan generously.
3. Place digestive biscuits in a food processor and process until they become fine crumbs.
4. Add the melted butter into the biscuits. Stir well.
5. Place Using a potato masher or a large glass with a flat surface, pack the mixture tightly into the pan.
6. Place the pan in the fridge and chill until ready to use.

Tip:
– If you are using a non-removable tin, you can line the tin with aluminium or baking paper so that the crust won’t stick to the tin and it will be easier for you to remove.

For the cheesecake layer –
250g cream cheese (placed in room temperature for 2 to 3 hours to soften)
2 & 1/2 tablespoons gelatin powder
200g boiling water
70g sugar
About 13 strawberries

Method:
1. Add gelatin powder and sugar in a bowl.
2. Add boiling water to the mixture. Stir well till all the gelatin everything has dissolved. Set aside to cool.
3. In a large mixing bowl, whisk the cream cheese till soft and smooth.
4. Add the cooled gelatin mixture a little at a time. Whisk well to combine.
5. Remove the pan from the fridge. Pour the cream cheese mixture on to the biscuit base and let it set for 15 minutes.
6. Meanwhile, cut the strawberries. Cut them into half and use a heart shape mould to cut them into heart shape.
7. Press each strawberry half into the cream cheese mixture. Let the strawberry sink in gently.
8. Cover the pan with cling film wrap. Chill for at least 4 hours or overnight.

Tips:
– If the strawberries don’t sink in, they will float up in the jelly layer later.
– If you don’t have a mould, just slice off the white tops with the leaves and cut a deep V in the centre.

For the jelly layer –
Strawberry Jelly Powder
250g boiling water
250g cold water

(FOLLOW AS ACCORDING TO PACKAGE DIRECTIONS)

Method:
1. Add boiling water into the strawberry powder. Stir well till the jelly powder is dissolved.
2. Add in cold water. Gently pour the cooled mixture over the cream cheese layer.
3. Cover with cling film wrap again. Chill for at least 4 hours or overnight.

Tips:
– Ensure that the jelly-water mixture has cooled. If the mixture is still hot, it will melt the cheese layer and cause bits of cheese to float in the jelly layer.
– Use a sharp knife with a thin blade to cut the jelly hearts. Prepare a large jar of boiling water. Dip the knife into the water. Wipe it off and cut. Repeat that with every cut to get a nice clean cut with no crumbs sticking at the sides.
– Use a hairdryer to blow the surface for a few minutes before removing the jelly hearts. The heat will warm the butter at the base and make it easier to remove the jelly hearts.

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