Magical Wizard’s Raspberry Jelly Cake
Poof! A Delightful Raspberry Jelly Cake by Tru-Billion
Let’s transform into a little wizard like Remi! This cake features a delightful, bouncy texture from raspberry jelly that bursts with flavor in every bite. It’s a recipe from ‘All Recipes of the World, Man-Gae Recipes’ that’s perfect for creating sweet moments at home.
Essential Cake Base- Store-bought roll cake, sliced into 2cm thick pieces
- Sponge cake (Castella) as needed (to line the bottom of the cake mold)
For the Refreshing Raspberry Jelly- Raspberry jam 100g
- Strawberry jam 50g
- Water 25g
- Sugar 30g
- A splash of lemon juice (for enhanced flavor)
- Gelatin powder 10g
For the Smooth Raspberry Mousse- Cold heavy cream 400g
- Cream cheese 200g (at room temperature)
- Raspberry jam 100g
- Sugar 150g
- Melted gelatin 20g (bloomed and dissolved in warm water)
For the Sparkling Raspberry Glaze- Water 200g
- Raspberry jam 30g
- Sugar 10g
- 1 Tbsp lemon juice (for added freshness)
- Gelatin powder 5g
- Raspberry jam 100g
- Strawberry jam 50g
- Water 25g
- Sugar 30g
- A splash of lemon juice (for enhanced flavor)
- Gelatin powder 10g
For the Smooth Raspberry Mousse- Cold heavy cream 400g
- Cream cheese 200g (at room temperature)
- Raspberry jam 100g
- Sugar 150g
- Melted gelatin 20g (bloomed and dissolved in warm water)
For the Sparkling Raspberry Glaze- Water 200g
- Raspberry jam 30g
- Sugar 10g
- 1 Tbsp lemon juice (for added freshness)
- Gelatin powder 5g
- Water 200g
- Raspberry jam 30g
- Sugar 10g
- 1 Tbsp lemon juice (for added freshness)
- Gelatin powder 5g
Cooking Instructions
Step 1
First, prepare the base for your cake. Slice the store-bought roll cake into approximately 2cm thick pieces.
Step 2
Now, let’s make the delicious raspberry jelly. In a saucepan, combine all the jelly ingredients except for the gelatin: raspberry jam, strawberry jam, water, sugar, and lemon juice. Heat over medium-low heat, stirring until well combined.
Step 3
Once the mixture comes to a boil, reduce the heat slightly. Add the bloomed gelatin powder and stir until it’s completely dissolved without any lumps. Ensure the gelatin is fully melted for a perfectly set jelly.
Step 4
Pour the prepared jelly mixture into your desired mold. Chill in the refrigerator for at least 1 hour, or until firmly set. A well-set jelly will combine beautifully with the cake layers.
Step 5
In another mold or individual cups, line the bottom with pieces of sponge cake. Carefully pour the jelly mixture over the sponge cake and chill again until set. This step helps create distinct layers within your cake.
Step 6
Once the jelly has set, gently place the set jelly layer onto the sponge cake base. Then, pour more jelly mixture over it and allow it to set again. Having two jelly layers will make your cake even more visually appealing.
Step 7
Next, let’s create the smooth raspberry mousse. In a clean bowl, combine the cold heavy cream and sugar. Whip using a hand mixer or whisk until stiff peaks form. Add the room-temperature cream cheese and raspberry jam, and gently mix until smooth.
Step 8
Finally, incorporate the melted gelatin into the jelly mixture. Gently fold it in to combine, being careful not to overmix, which can cause the cream to separate. This will result in a wonderfully smooth raspberry mousse cream.
Step 9
Now it’s time to assemble the cake! Line a round bowl with plastic wrap. Arrange the sliced roll cake pieces around the inside of the bowl to form the sides of the cake. Fill this cavity halfway with the raspberry mousse cream and let it chill in the refrigerator until slightly set.
Step 10
Once the mousse is firm enough, carefully place the set jelly cake layer on top. Then, fill the rest of the bowl with the remaining raspberry mousse cream. Cover tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight, until completely set.
Step 11
Finally, prepare the raspberry glaze for the top of the cake. In a saucepan, combine the water, raspberry jam, sugar, and lemon juice, excluding the gelatin. Heat over medium-low heat until simmering.
Step 12
When the mixture boils, add the gelatin and stir until completely dissolved. Let the glaze cool slightly – it should be lukewarm when you pour it over the cake for a beautiful coating. Allow it to cool for a bit.
Step 13
Carefully unmold the well-chilled cake. Pour the prepared raspberry glaze evenly over the entire cake. With the addition of the sparkling glaze, your magical Tru-Billion Raspberry Jelly Cake is complete! Enjoy every delightful bite!
