Jelly Cheesecake Cake

Wow, your family and friends with this amazing creation of cake covered in cheesecake frosting and then surrounded with decorated set jelly.

What is Jelly Cheesecake Cake?

It is a delicious light sponge cake encased in a layer of Cheesecake Frosting which is covered completely in a highly decorated jelly over the whole cake.

In addition, you can also try making this delicious Jelly Cheesecake Cake using our amazing range of Natural Flavoured Icing Sugars.

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Take a look at our full range of Natural Flavoured Icing Sugar!

Ingredients 

6-inch Sponge Cake, (we used 2)

• 300g Self Raising Flour
• 300g Sugar and Crumbs Natural Flavoured Icing Sugar of your choice. On this occasion, we have used Orange Zest
• 300g Margarine
• 6 Eggs

Cheesecake Frosting Recipe

• 405g Mascarpone
• 240g Unsweetened Yoghurt ( drained)
• 145g Sugar and Crumbs Velvet Vanilla Natural flavoured Icing Sugar
• 15g Gelatin
• 50ml Cold Water
• 275g Double Cream which is Half Whipped

Jelly Layer Recipe

• 65g Powdered Gelatin
• 375ml Cold Flavoured Water
• 750ml Hot Flavoured Water
• 250g Caster Sugar
• Edible Flowers
• Selection of fresh fruits of your choice.

Instructions

6-inch Sponges

1. Preheat oven to 140c Fan 160c Con, Gas mark 3 325F, Grease two 6-inch tins.

2. Cream the Natural Flavoured Icing Sugar and the Margarine together until light and fluffy.

3. Add the eggs one at a time, you can also add a spoonful of flour to avoid the mix looking curdled.  Fold in the rest of the flour until combined.

4. Divide the mixture equally between the 2 x 6-inch Tins and bake in the oven for 55 minutes or until the sponges are golden brown and firm to the touch.

5. Remove from the oven and allow to cool for 15 minutes in the tin before transferring them to a wire cooling rack to cool completely.

Cheesecake Frosting

6. Add Gelatin to the Cold Water and leave for 10 minutes to bloom.

7. Mix the Mascarpone Cheese until creamy and smooth and then mix in the drained yoghurt.

8. Mix in the Velvet Vanilla Icing sugar until well combined.

9. Warm up the bloomed Gelatin back to liquid form in the microwave for 10 seconds.

10. Add a small amount of the mixture to the bloomed gelatin and stir quickly to prevent clumping before adding the rest of the mix to the gelatin.

11. Add the Cream and mix thoroughly.

12. Clingfilm an 8-inch cake board and then place the 6-inch PME Ring Cutter out of the set onto the board.

13. Add the Brigid’s Cake Room Ganache Film into the Ring Cutter.

14. Place your 1st layer of cake in the ring and spread with frosting, pipe around the side of the layer and top with another cake layer. repeat this process until all layers have been filled and stacked.

15. Put in the freezer for at least 3 hours.

Jelly Covering

16. Add the 65g Gelatin powder to the 375 ml flavoured cold water and leave for 10 minutes to bloom.

17. Boil the 750 ml flavoured water then pour over the cold bloomed gelatin stirring until it has all dissolved then add the 250g caster sugar and again stir until all dissolved.

18. Leave the mix for 2 hours until it has come to room temperature.

19. Remove the cake after 3 hours from the freezer.

20. Carefully unwrap the ganache film from around the cake and remove but leave the clingfilm on the board.

21. Decorate the side and top of the cake with your choice of fruits and edible flowers quickly.

22. Now wrap the whole decorated cake in the next size-up Brigid’s Cake Room Ganache Kit film. Chill in the fridge for 30 minutes to allow the frosting and the fruit to set.

23. Remove from the fridge and pull up the cling film from around the board up the sides of the Ganache film to prevent any leaks from the jelly.

24. Gently pour the jelly over the top of the frosted sponge until the whole cake is now filled to the top.

25. Place back in the fridge for another 3 hours, then you can peel the Ganache Film gently from around the cake. Remember to first pull down the cling film from around the film.

26. The Jelly Cheesecake Cake is now firm enough for you to pick up from the cling film and now place onto a cake board or stand.

As made by Sicily Sutherland on her Facebook Live on 17th June 2021