Cathedral Jelly Cake -Pinoy Christmas Recipes
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Are you preparing for your Christmas menu yet?
Something that we Pinoys always seem to have in the table for Christmas is this Creamy Cathedral Jelly Cake. They’re beautiful and looks amazing. Sometimes, If Im feeling all the the seasons food being abit too much, I just eat this jelly and I am satisfied.
I think I’ve been making Gelatin Desserts since I was in Grade 4. This is one of the very first specialty food I learned to cook apart from the usual Adobo. Back then, we don’t have the instant powdered jellys we have now but those long agar agar jelly instead that you need to soak, tear, and bloom first.
My first cathedral jelly is a disaster needless to say. It just sort of turned into a gelatinous weird looking blob with weird colors seeping into each other. But dont worry. We didnt have Google then and I think I was just too impationt when I was making it the first time.
Make sure that your jelly is set before you add the cream mixture to the cathedral jelly!
You can choose any color for this, but because it is for Christmas, most designs have red, green, and yellow.
- 1 sachet of red jelly powder
- 1 sachet of green jelly powder
- 1 sachet of yellow or mango jelly powder
- ½ cup pineapple juice
- ½ cup condensed milk
- ½ cup Nestle cream
- 4 tbsp sugar
- ¼ tsp salt
- 1 ½ cups water
- 3 tbsp unflavoured gelatin
- 1 cup boiling water
- Cook the jellys as instructed, less 1 cup of water for a firmer jelly. Transfer each gelatin flavor in square or rectangular containers and refrigerate until they set. Cut the flavored gelatin into cubes and arrange in your preferred jelly molds (use a bundt pan if you want it traditional).
- In a medium bowl, combine pineapple juice, condensed milk, cream, sugar and salt. Stir with wire whisk until incorporated. Set aside.
- In another mixing bowl, combine 1½ cup water and 3 tbsp unflavored gelatin powder. Stir until the powder completely dissolves. Allow the mixture to rest for 10 minutes.Gently add 1 cup boiling water to the gelatin mixture then continue stirring until the mixture is clear.
- Pour the gelatin mixture into the milk mixture, whisking until well incorporated. Pour this gelatin-milk mixture evenly over the jelly cubes in the mold. Allow to set in the fridge for at least 4 hours or overnight.
- To serve, turn the jelly dessert out onto a serving plate.
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