Friday, July 4, 2014

Red, White and Blue Jell-o Layered Cake

This Jell-o cake is a must have for any cookout. This dessert will be a refreshing hit for all your guests.  I must warn you though, it is so refreshingly delicious that you might want to keep the entire thing for yourself!

So, lets begin. This Jell-o cake is not actually "cake". It is made up of 7 layers of Jell-o. Four of the layers are of Jell-o mold and three of the layers are made of a cream filling mold. The great thing about this Jell-o cake is that you can make it for any occasion. You can actually change the colors and make it part of your theme. The one I am showing here is for the 4th of July. I will be using red and blue Jell-o with the white cream layer to form the red, white and blue look.

Before you start you should know this is best made at least one day ahead. It does take several hours to make. Now don't be discouraged. The reason it takes so long is because you have to wait for each layer to form. Here is what you will need:

1 1/2 cups heavy cream
1 1/2 cups light cream
3 envelopes of unflavored (Knox) Gelatine
16 oz sour cream
1/2 cup cold water
1 1/4 cup sugar
4 packages of Jell-o gelatin of choice 
13x9x2 inch glass Pyrex or similar

Boil water for the Jell-o as directed on box. Mix with cold water and pour your first layer of Jell-o into Pyrex.  Place in refrigerator and let firm. You do not want to rush this layer. This layer is the base of your cake. If this layer is not firm your layered Jell-o cake will not come out nicely when you cut it. So, let it firm well. Meanwhile, make your Gelatine by sprinkling the 3 envelopes of Gelatine on the 1/2 cup of cold water. Let stand for a  minute. Place heavy cream. light cream and sugar in a pan over medium/low heat. Mix well and bring to boil. As soon as it starts to boil take off heat and whisk in sour cream. Then add Gelatine. Set aside and let cool. When your cream mixture has cooled and your Jell-o layer has firmed  you can start making your Jell-o layers. Add 1 1/2 cups of cream to the firm Jell-o layer in Pyrex. Place in refrigerator and let firm. Once your cream layer has firmed add your 2nd Jell-o layer and refrigerate. Continue this process until all layers are complete. Note you will have some extra cream. You may also have to warm it up it if cools too much and becomes chunky. Be sure not to place hot cream on Jell-o layer. It will melt the firm Jell-o. You should end with a Jell-o layer on top. 

Quick note on how to know if your layer has firmed. If it wiggles and is runny it  has not set yet. You can also try touching the Jell-o layer with the tip of your finger. Your finger should bounce right off when it is ready. If it is sticky it has not firmed well. Leave each layer in refrigerator until each layer has set and is nice and firm. This is key to this Jell-o cake. When you are ready to serve, cut into individual square pieces. Enjoy!