Chilled Raspberry Jelly Cake

    Chilled Raspberry Jelly Cake


    28 people made this

    A chilled cake is a delicious dessert for those hot summer days. This one combines marshmallows, raspberries and jelly.

    Serves: 14 

    • 24 digestive biscuits, crushed
    • 75g butter
    • 1/4 cup (60g) packed brown sugar
    • 2 (85g) packets raspberry jelly crystals
    • 1 cup (250ml) boiling water
    • 420g frozen raspberries
    • 20 large marshmallows
    • 1/3 cup (80ml) milk
    • 1 cup heavy whipping cream, whipped

    Preparation:25min  ›  Cook:10min  ›  Extra time:4hours chilling  ›  Ready in:4hours35min 

    1. Preheat oven to 180 degrees C.
    2. Mix digestive biscuit crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 20x30cm pan.
    3. Bake at 180 degrees C for 10 minutes. Set aside to cool.
    4. Dissolve jelly crystals in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on crumb base.
    5. Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.

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