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This really is the BEST Christmas Jelly Cake ever... with 5 pretty layers that make it the perfect no-bake Christmas dessert! Just like a traditional jelly slice... but with a Christmas make

Christmas Jelly Cake

This really is the BEST Christmas Jelly Cake ever... with 5 pretty layers that make it the perfect no-bake Christmas dessert! Just like a traditional jelly slice... but with a Christmas makeover!
5 from 1 vote
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Course: desserts
Cuisine: Christmas
Keyword: Christmas Jelly Cake
Prep Time: 30 minutes
Chilling time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 16 serves
Calories: 345kcal

Equipment

  • Food processor or Thermomix
  • Kettle/jug

Ingredients

Layer 1 (Base)

  • 250 g plain sweet biscuits (like Arnotts Marie)
  • 180 g butter, melted

Layer 2

  • 2 tsp gelatin powder (dissolved in 1/4 cup water)
  • 400 g sweetened condensed milk
  • 1 tbs lemon juice

Layer 3

  • 1 X 85 g packet green jelly crystals

Layer 4

  • 2 tsp gelatin powder (dissolved in 1/4 cup of water)
  • 400 g sweetened condensed milk
  • 1 tbs lemon juice

Layer 5

  • 1 X 85 g packet red jelly crystals

Instructions

Conventional Method

  • Grease and line a 23cm round springform tin with baking paper and set aside. 
  • Make the green jelly according to the packet instructions and set aside on the bench to cool - do not place it in the fridge as you don't want it to set just yet. 
  • Crush the biscuits in a food processor and place into a separate bowl. Add the melted butter and mix until well combined.
  • Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge.
  • Dissolve gelatin powder in the cold water (see notes section). 
  • Place the condensed milk and lemon juice into a separate bowl. Add the dissolved gelatine mixture and mix until completely combined.
  • Pour the mixture over the prepared base and place into the fridge until set.
  • Gently pour the cooled green jelly over the top of the slice and place into the fridge until set.
  • Make the red jelly according to the packet instructions and set aside on the bench to cool - do not place it in the fridge as you don't want it to set just yet. 
  • Dissolve gelatin powder in the cold water (see notes section).
  • Place the condensed milk and lemon juice into a separate bowl. Add the dissolved gelatine mixture and mix until completely combined.
  • Carefully pour the mixture over the set green jelly and place back into the fridge until set.
  • Gently pour the cooled red jelly over the top of the slice and place into the fridge until set.

Thermomix Method

  • Grease and line a 23cm round springform tin with baking paper and set aside. 
  • Make the green jelly according to the packet instructions and set aside on the bench to cool - do not place it in the fridge as you don't want it to set just yet. 
  • Place the butter into the Thermomix bowl and melt on 80 degrees, Speed 2, 2 minutes. Add the biscuits and press Turbo until crushed and combined (you may need to scrape down the sides of the bowl partway through).
  • Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge.
  • Dissolve gelatin powder in the cold water (see notes section). 
  • Place the condensed milk and lemon juice into a clean Thermomix bowl. Add the dissolved gelatine mixture and mix on Speed 4, 15 seconds.
  • Pour the mixture over the prepared base and place into the fridge until set. Gently pour the cooled green jelly over the top of the slice and place into the fridge until set.
  • Make the red jelly according to the packet instructions and set aside on the bench to cool - do not place it in the fridge as you don't want it to set just yet. 
  • Dissolve gelatin powder in the cold water (see notes section). Place the condensed milk and lemon juice into a clean Thermomix bowl. Add the dissolved gelatine mixture and mix on Speed 4, 15 seconds.
  • Carefully pour the mixture over the set green jelly and place back into the fridge until set.
  • Gently pour the cooled red jelly over the top of the slice and place into the fridge until set.

Notes

This recipe needs to be made the day before as it takes quite a bit of setting time for each layer. 
Ensure each layer is set before preparing the next layer.
To dissolve your gelatine powder, sprinkle it over 1/4 cup of cold water in a small bowl and allow it to sit for a minute or two. Place the cold water bowl (containing the gelatine) into a larger bowl filling with boiling water and allow it to slowly warm up (while stirring). 

Nutrition

Calories: 345kcal | Carbohydrates: 46g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 320mg | Potassium: 204mg | Fiber: 1g | Sugar: 30g | Vitamin A: 430IU | Vitamin C: 2.1mg | Calcium: 150mg | Iron: 0.5mg