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Refreshing Fruit Jelly Milk Cake Recipe
This refreshing Fruit Jelly Milk Cake is a chilled, no-bake dessert that combines a buttery biscuit base, a smooth and creamy milk layer, and a bright, fruity jelly topping. Light in texture and visually striking, this cake is especially popular during warmer months when oven-free desserts are most appreciated. Each layer sets gently in the refrigerator, creating a clean slice and a balanced contrast between creamy and fruity flavors.
About This Recipe
Fruit Jelly Milk Cake is a refrigerator-set dessert made with simple ingredients and minimal effort. The base is created from crushed biscuits and melted butter, offering a firm foundation. Above it sits a milk-based layer made silky with cream and gently set using gelatin. The final layer is a clear fruit jelly, which adds freshness, color, and a subtle sweetness that completes the dessert beautifully.
This cake is ideal for gatherings, celebrations, or casual family desserts, as it can be prepared in advance and served straight from the fridge.
Why You’ll Love This Recipe
One of the best features of this cake is that it requires no baking at all. Everything sets naturally in the refrigerator, saving time and energy. The dessert feels light and cooling, making it perfect for hot days. Its layered appearance gives it an elegant look, while the flavors remain gentle and crowd-friendly. The recipe is also flexible, allowing you to change the fruit juice or toppings to suit your taste or seasonal availability.
Ingredients
For an 8-inch round springform or deep cake pan.
Biscuit Base
• 200 g (7 oz) digestive biscuits or graham crackers
• 80 g (⅓ cup) unsalted butter, melted
Milk Layer
• 500 ml (2 cups + 2 tbsp) cold full-fat milk
• 200 ml (¾ cup + 1 tbsp) heavy or whipping cream
• 100 g (½ cup) granulated sugar
• 12–15 g gelatin sheets or 2 tbsp powdered gelatin
• 1 tsp vanilla extract
Fruit Jelly Topping
• 500 ml (2 cups + 2 tbsp) clear fruit juice or strained fruit puree
• 8–10 g gelatin sheets or 1 tbsp powdered gelatin
• Fresh fruit slices for decoration (optional)
Step-by-Step Instructions
Begin by lightly greasing the cake pan and lining the bottom with parchment paper. This will make unmolding easier once the cake has fully set.
Crush the biscuits into fine crumbs using a food processor or rolling pin. Mix the crumbs with the melted butter until evenly coated. Press this mixture firmly into the base of the pan, creating a compact layer. Place the pan in the refrigerator while preparing the next step.
To prepare the milk layer, soften the gelatin by soaking it in cold water if using sheets, or bloom powdered gelatin in a small amount of cold water. In a saucepan, gently heat the milk, cream, and sugar until the sugar dissolves completely. The mixture should be hot but not boiling.
Remove the pan from heat and add the softened gelatin, stirring until fully dissolved. Stir in the vanilla extract, then allow the mixture to cool to room temperature. Pour the cooled milk mixture over the chilled biscuit base and refrigerate for 3 to 4 hours, or until fully set.
For the jelly topping, bloom the gelatin using the same method. Warm a small portion of the fruit juice and dissolve the gelatin in it. Combine this with the remaining juice and let the mixture cool completely.
Once the milk layer is firm, arrange fresh fruit on top if desired. Slowly pour the cooled jelly mixture over the surface. Return the cake to the refrigerator and chill for at least 4 hours, preferably overnight.
Serving Tips
To serve, run a warm knife around the edge of the pan before releasing the springform. Slice using a sharp knife dipped in hot water for clean, smooth cuts. Serve the cake well chilled for the best texture and flavor.
Frequently Asked Questions
Can I replace gelatin with agar-agar?
Yes, but agar-agar behaves differently from gelatin and sets much firmer. Always follow the package instructions for proper substitution.
Why does the jelly layer look cloudy?
Cloudiness can occur if the juice contains pulp or if the jelly mixture is poured while still warm, causing it to blend slightly with the milk layer.
Can this cake be made ahead?
Absolutely. This dessert is perfect for preparing one day in advance and keeping refrigerated until serving.
Storage Tips
Store the cake covered in the refrigerator for up to 3 or 4 days. Freezing is not recommended, as gelatin-based desserts tend to lose their texture once thawed. Always serve the cake cold for the best consistency.