x
Gabriela

Gabriela Morales
ImagenReceta
44 Photos
Recipe of Mosaic Gelatin Cake
Mar HR
Mar

Mar HR
Recipe of Mosaic Gelatin Cake
Azu Luna
Azu

Azu Luna
Recipe of Mosaic Gelatin Cake
Azu Luna
Azu

Azu Luna
Recipe of Mosaic Gelatin Cake
Pau Rocha
Pau

Pau Rocha
Recipe of Mosaic Gelatin Cake
Pau Rocha
Pau

Pau Rocha
x
Select File


Validate Cancel
44

Mosaic Gelatin Cake

30 mins
Low
4.8421052631579
|
451
Favorites
Collections
Glider
Super List
Upload a picture
To print
This dessert has a crazy flavor, combines gelatin + cake. Two delicious desserts that together form the perfect recipe.
Learn more about Gabriela Morales

Ingredients

6 portions
  • 1 package jelly, of Orange
  • 1 package strawberry jelly
  • 1 package pineapple jelly
  • 1 package grape gelatin dessert
  • 4 1/2 cups Water, hot
  • 4 envelopes gelatin, divided into 2 parts
  • 1 cup cookie, ground vanilla
  • 1/4 cups butter, melted
  • 3/4 cups sugar, divided into 2 parts
  • 1/4 cups Water, cool
  • 1 cup Pineapple juice
  • 2 cups whipping cream
  • 1 teaspoon vanilla extract

Preparation

Mix the contents of the strawberry gelatin in a bowl with 1 ½ cups of boiling water together with an envelope of gelatin.
Mix vigorously with a balloon whisk until it dissolves completely. Repeat this step with the other flavors.
Place each flavor in separate molds, wait for it to cool and refrigerate until completely set.
Once firm cut the gelatin into cubes of the size you want. To unmold submerge the molds in warm water for 10 seconds.
Preheat the oven to 180 ° C.
Crush the cookies, mix them with the melted butter and half of the sugar. Form a base in a mold. Bake for 10 minutes and let cool.
Mix another envelope of gelatin with 1/4 cup of cold water. Heat the pineapple juice in the microwave for 1 minute. Mix with the gelatin. Let it cool.
In a blender mix the cream to be beaten, the vanilla and the rest of the sugar and beat until it forms peaks Gradually mix the pineapple and gelatin.
Pour the mixture into the mold with the cookie crust and slowly add the flavored gelatin cubes. Bump the mold against the table to eliminate air.
Cover in plastic wrap and cool all night.
To unmold, use a knife previously run under hot water along the edges.

PRESENTATION

Serve with a hot drink.

TIPS

If you do not want to bake the crust, mix 30 ground Marias cookies with 1 bar of butter (90 g) previously melted, form the base and refrigerate for 1 hour before pouring in the gelatin mixture.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (19)
Roberto Osnaya Garcia
14/11/2017 16:09:24
No m gusto jajajaj
Natali Fosado
28/06/2016 14:02:01
Rica A mi suegra le encantó aunque no me salió del todo bien jajajaja.
Anonymous
08/12/2015 12:09:20
La hice!!!!! Altamente recomendable...Deliciosa
Anonymous
22/09/2015 00:11:45
Deliciosa, fresca y facil Este postre es simplemente fabuloso, resulta un pretexto perfecto para reunir a la familia y amigos tanto por su facil elaboracion como en la degustación. Les recomiendo que utilicen frutas del mismo sabor que los cubos de gelatina para dar un mejor sabor y presentacion a la gelatina, esto la hara mas vistosa y fresca
Erika Macías Lupercio
21/09/2015 21:57:56
Fácil y riquísimo... Excelente postre...la gelatina siempre será un buen cierre para cualquier comida y más si se presenta de una manera diferente, combinando sabores y colores. Gracias por la receta y por hacer más variado nuestro día a día...¡Me encantó!
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING