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Hanna tries to make a floral jello cake

Based on 1 ratings

Mary-Linh Tran

Junior Food Editor at Kitchen Stories

“This recipe was inspired by the transparent, wobbly confections of Japan, known as raindrop cakes or mizu shingen mochi. Much like the raindrop cake, this revamped jello cake is delicate, refreshing, and so visually pleasing it almost feels criminal to eat. The cake gets its structure from agar-agar, a plant-based alternative to gelatin. If you’re new to working with it, make sure it has completely dissolved before pouring the jelly mixtures into the form. This recipe is part of our monthly issue "A Culinary Christmas Carol," in which we explore traditional and modern takes on holiday dishes from around the world. Using the framework of Christmas Past, Present, and Yet to Come, we'll share fun recipes among others. This dish is associated with Christmas Future.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
150
min.
Resting

Ingredients

Pieces:-12+
1½ l water
300 g sugar
1 tsp Cointreau
20 g agar-agar
1 l coconut milk
1 tsp vanilla extract
edible flowers
Metric
Imperial

Utensils

  • bundt pan
  • pot (small)
  • whisk
  • knife

Nutrition per serving

Cal
288
Protein
2 g
Fat
17 g
Carb
36 g
  • Step 1/4

    Grease cake mold and set aside. Add water, cointreau, two-thirds of the sugar, and half the agar-agar to a pot. Bring to a gentle boil, then lower heat and let simmer, whisking constantly until agar-agar is dissolved, approx. 5 - 7 min.
    • 1½ l water
    • 1 tsp Cointreau
    • 200 g sugar
    • 10 g agar-agar
    • bundt pan
    • pot (small)
    • whisk

    Grease cake mold and set aside. Add water, cointreau, two-thirds of the sugar, and half the agar-agar to a pot. Bring to a gentle boil, then lower heat and let simmer, whisking constantly until agar-agar is dissolved, approx. 5 - 7 min.

  • Step 2/4

    Pour one-third of the jelly mixture into the form and set aside to cool, approx. 10 min. Then add flowers and top with remaining jelly. Let jelly set for 30 - 60 min., or until the top is firm.
    • edible flowers

    Pour one-third of the jelly mixture into the form and set aside to cool, approx. 10 min. Then add flowers and top with remaining jelly. Let jelly set for 30 - 60 min., or until the top is firm.

  • Step 3/4

    Add coconut milk, remaining sugar, vanilla extract, and remaining agar-agar to a pot. Bring to a gentle boil, then lower heat and let simmer, whisking constantly until agar-agar is dissolved, approx. 5 - 7 min.
    • 10 g agar-agar
    • 200 g sugar
    • 1 l coconut milk
    • 1 tsp vanilla extract

    Add coconut milk, remaining sugar, vanilla extract, and remaining agar-agar to a pot. Bring to a gentle boil, then lower heat and let simmer, whisking constantly until agar-agar is dissolved, approx. 5 - 7 min.

  • Step 4/4

    Check the first layer by gently touching the surface to see if it’s set. Carefully spoon coconut milk mixture over the clear layer and transfer to a refrigerator. Let chill for approx. 2 hrs. To serve, use a sharp knife to loosen the edges of the cake and invert onto a plate. Enjoy!
    • knife

    Check the first layer by gently touching the surface to see if it’s set. Carefully spoon coconut milk mixture over the clear layer and transfer to a refrigerator. Let chill for approx. 2 hrs. To serve, use a sharp knife to loosen the edges of the cake and invert onto a plate. Enjoy!

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