Raspberry Ripple Cake

A spectacular showstopper! Easy to prepare, no-bake dessert.
20 min
PREP TIME
7
INGREDIENTS

SERVINGS: 10

PREPARATION

  • 1 Combine jelly crystals and ¼ cup (60 mL) boiling water. Microwave for 30 seconds and stir well to dissolve. Add berries and use a fork to roughly mash. Remove 2 tablespoons of the mixture for decorating later and set both bowls aside.
  • 2 Place cream into the bowl of an electric mixer and whisk until firm peaks form. Use a spatula to just fold the berry jelly mixture through the cream, creating a ripple effect.
  • 3 Place milk in a shallow bowl. Working one at a time, dip a biscuit into the milk, turning for a few seconds. Then add a generous amount of cream to the flat side of the biscuit. Place biscuit flat side down on your serving plate. Repeat with another 8 biscuits to create a base of 3x3 biscuits. Allow some space around the edges of each biscuit.
  • 4 Top base with 1 cup of cream, spreading evenly to the edges. Add another 9 milk-dipped biscuits on top to create a second biscuit layer.
  • 5 Repeat Step 4 two more times to produce a total of 4 biscuit layers.
  • 6 Finish by topping biscuits with a final layer of the remaining cream, ensuring all sides are evenly covered. Use a spatula to create a textured appearance.
  • 7 Before covering, insert multiple toothpicks on the top of the cake to place the cling wrap over. Cover and place in the fridge for at least 3 hours to develop.
  • 8 To serve, decorate with meringues, fresh raspberries, and berry jelly mixture from earlier (add some hot water to this to thin out).

Hints

Try substituting Aeroplane Original Jelly Raspberry Flavour with Aeroplane Original Jelly Strawberry Flavour and frozen strawberries instead of raspberries.

Watch:

@_hannahweir_ Let’s make a raspberry ripple cake ❤️✨ @Aeroplane Jelly AD | #jellygoodtimes #ripplecake #christmas #cake ♬ Aesthetic - Tollan Kim

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