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A half-eaten piece of layered jelly cake.

Christmas Jelly Cake

A delicious, fun and colourful Christmas Jelly Cake that makes the perfect no-bake dessert for the festive holidays.
5 from 7 votes
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Course: desserts
Cuisine: Christmas
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 gelatine powder (dissolved in ¼ cup water)
  • 400 g sweetened condensed milk
  • 1 tbs lemon juice

Layer 3

  • 85 g packet green jelly crystals

Layer 4

  • 2 tsp gelatine powder (dissolved in ¼ cup of water)
  • 400 g sweetened condensed milk
  • 1 tbs lemon juice

Layer 5

  • 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 gelatine powder (see notes). 
  • 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 gelatine powder in the cold water (see notes).
  • 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 for 2 minutes, 80 degrees, Speed 2. 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 gelatine powder (see notes section). 
  • Place the condensed milk and lemon juice into a clean Thermomix bowl. Add the dissolved gelatine mixture and mix for 15 seconds, Speed 4.
  • 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 gelatine 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 for 15 seconds, Speed 4.
  • 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

RECIPE NOTES & TIPS
Baking tin - A round springform tin is needed for this recipe. This allows for easy removal of the jelly cake once set. Grease and line it with baking paper before using.
Make ahead of time - This recipe needs to be made at least 1 day before serving (as each layer needs to set before adding the next). Store in the fridge and consume within 3 days. This is not freezer friendly.
Equipment - You’ll need a food processor, a Thermomix or a rolling pin to crush the biscuits. And of course, a fridge!
Dissolving gelatine - Place 2 tsp of gelatine powder into a small bowl filled with ⅓ cup lukewarm water. Place that small bowl into a large bowl and fill the larger bowl with boiling water (do not allow the boiling water to enter the smaller bowl). Allow the boiling water to slowly heat the smaller bowl and dissolve the gelatine (this will take a couple of minutes).
Decorating - if you would like to decorate your jelly cake with sprinkles (I used red and green Christmas sprinkles) than do so just before serving (as the fridge can make the sprinkles lose their colour).

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