It’s a jelly slice and trifle mash up that will become the new classic
- 1 Preheat oven to 180°C (160°C fan forced). Lightly grease and line a large slice pan or deep sided baking tray (approximately 30cm x 20cm x 5cm base) with baking paper.
- 2 In a large jug, mix strawberry jelly crystals and 1 cup (250mL) of boiling water, stir until jelly crystals are completely dissolved. Add 1 cup (250mL) cold water and stir to combine. Cover and place in the fridge for 1 – 1 ½ hours or resembles the consistency of thick syrup.
- 3 Prepare cake mix as directed on pack and spoon batter into prepared pan. Bake for 20 mins or until cooked when tested with a skewer. Leave to cool in pan for 15 minutes.
- 4 Once the cake is cooled use the blunt end of a skewer to poke 20- 30 holes in the top of the cake. Pour over a third (¾ cup) of the jelly mixture over the cake and return the cake to the fridge. Set remaining jelly aside on the bench for later slice assembly.
- 5 Place boiling water in a heatproof bowl. Sprinkle with gelatine while stirring briskly with a fork until gelatine dissolves. Set aside for 3 minutes to cool slightly.
- 6 Place the cream, custard and icing sugar into a large bowl, and beat on high speed with an electric mixer for 2 mins or until thick and creamy. While beating add gelatine and beat until well mixed. Spoon custard mix over cake and evenly spread to all edges creating a level surface.
- 7 Arrange the strawberries and raspberries over the custard. Stir remaining jelly to loosen and pour over the custard and fruit. Return to the fridge for 2-3hrs until the jelly is set. To serve, cut into slices, wiping the knife in between each cut to ensure nice clean slices.