Rainbow Room Jelly Cake

A community recipe by misscheeki

Not tested or verified by Nigella.com

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Introduction

Great summer dessert or a treat for kids who love jelly. It is sweet and different than having the normal boring gelatine.

Ingredients

Serves: -

Metric Cups

coloured jelly (4 or 5 different colours)
clear gelatine (1 sachet)
375 millilitres double cream
250 millilitres coconut
1 packet vanilla wafer cream biscuits (or even butterscotch biscuits)
125 millilitres butter (about, melted - or margarine)
250 millilitres sugar

coloured jelly (4 or 5 different colours)
clear gelatine (1 sachet)
13⅙ fluid ounces heavy cream
8⅘ fluid ounces coconut
1 packet vanilla wafer cream biscuits (or even butterscotch biscuits)
4⅖ fluid ounces butter (about, melted - or margarine)
8⅘ fluid ounces sugar

Method

Rainbow Room Jelly Cake is a community recipe submitted by misscheeki and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Get your 4 different colour jellies, put each colour in separate small bowls covered with plastic cling wrap, add 1 cup of boiling water to each colour stir as you do when making jelly. Then let cool and place in fridge to set (we use 1 cup of water because we need the colour jelly to be firm).

Place double cream and 1/2 sugar in your bowl and whip with electric mixer until thicken

When coloured jelly is set tip jelly over to chopping board and cut into dices (repeat with all colours). Place into a large mixing bowl.

Mix double whip cream in the bowl of your multi coloured jelly and mix around gently until all jelly colours are creamed.

In food processor or by hand crush your biscuits place in a separate bowl add the coconut and 1/2 cup of sugar mix well together. Then add melted butter/or margarine into biscuit crumbs and coconut.

Make your clear gelatine follow instructions on packet. This clear gelatine needs to be cool before applying to the coloured jelly(place bowl in iced water but be careful it doesn't set.

Get a bowl big enough to hold all the multi colour jell. Foil the bowl so it will be easy to tip over later.

Pour creamed jelly into the foiled bowl. Then pour clear jelly cover all the diced coloured jelly (once cooled). Gently mix ingredients around Then put the biscuit and coconut crumbs over the top (this when tip over on to plate will be a delicious base, then place in fridge to set overnight.