Recipe for Raspberry Jello Cake
This blueberry jello cake is a perennial kid favorite and the ideal holiday treat. Your audience will be captivated by a delicious sponge cake with the acidity of raspberry mousse and fresh berries.
Servings 12 -16 servings
How to make raspberry mousse:
- 8-ounce container of chilled whisk that has been defrosted in the fridge
- a 6-ounce container of raspberry gelatin
Regarding the cake layer:
- all-purpose flour, half a cup
- 1/2 tsp. vanilla
- Granulated sugar, 1/2 cup
- 4 big, room-temperature eggs
- 1/8 cup lemon juice
- 2 teaspoons of sugar, granulated
- 50 ml of hot water
Components of the topping:
- Can of raspberries, 6 ounces
- Package of raspberry jello, 3 ounces.
Start the Jello Mousse preparations:
Mix 6 ounces of jello and 2 cups of boiling water in a large mixing dish. Add 1 cup of cold water (which is half of the amount specified on the container), and stir until the ingredients are dissolved. Jello should be left at room temperature until it begins to set. Refrigerate the jello for a further 10-15 minutes, or until it is syrupy and soft set if you need to speed up the setting process.
Making the Cake and Simple Syrup:
oven to 350 degrees. Using parchment paper, line the bottom of a 13 x 9 glass baking dish. Grease the sides sparingly.
Sift 1/2 cup of flour into the batter in thirds, mixing it in after each addition. To make sure there are no hidden pockets of flour after mixing, scrape the bottom of the bowl. Do not over-mix or the batter will get deflated; simply fold until there are no more flour streaks. Into a lined glass dish, spread the batter evenly, and bake at 350°F for 18 to 20 minutes, or until the top is golden brown and springs back when touched.
Pull the pan from the oven, trim the edges, flip it onto a cooling rack, and then peel the parchment paper back. (Note: Allow cake to cool on top of parchment paper that has been pulled back; I've observed that occasionally the cake adheres to cooling racks and is challenging to remove once it has cooled.) Return the cooled cake to the pan after cleaning and drying the baking dish.
Mix the ingredients for the syrup:
Put the Jello Mousse and Topping together:
Beat in 8 oz cool whip when the jello starts to thicken and has a tiny wobble to it. Advice: If your mousse is watery, chill it for 10 to 15 minutes until it has somewhat thickened. However, keep an eye on it since if it gets too much, it will be difficult to spread.
Spread the mousse evenly over the cake layer after pouring it on. Add raspberries on top, gently pressing them into the mousse. Keep chilled for an hour or until the mousse is set. Make your jello topping in the meanwhile.
3 ounces of jello and 1 cup of boiling water should be combined in a large measuring cup and stirred until the gelatin is dissolved. Add 1/2 cup of cold water, then allow it cool to room temperature. (Tip: To avoid getting a creamy layer on top, never pour warm jello over the mousse.) Jello should be poured into the Pyrex dish over the back of a spoon and chilled for a further hour or until completely set.