This Strawberry Jelly Cake, has been inspired by the great German Fruit cakes.  It is my son’s Jamie birthday today and his favourite birthday cake is a Victoria Sponge cake.All of the kids parties I went to when I was little finished with jelly and ice cream. I think kids parties have gone a bit more upmarket so this cake is a good way to bring back some of the retro vibe.

To make something a bit more special than the usual Victoria sponge,  I have combined strawberries and jelly, a classic Victoria sponge and a yummy chocolate shortbread. In between each layer it has a small layer of raspberry jam. This cake does time some time to make, but is great for a special occasion.

It is best to make the jelly and fruit the night before. You could use raspberries instead of strawberries if you prefer. Find a round dish what is water tight and a about the same size as your finished cake, but a little bit smaller. (I had a bit of disaster with my first attempt as my cake tin leaked, I ended up using a pie dish).

The chocolate biscuit base is based on a recipe from the Bake off Creme de la Creme book. I have tweaked it to make the quantities a bit smaller so there is less wastage and cooked the biscuits at the same temperature as the cake. If you don’t have any micro scales (drug dealing scales) just use a couple of pinches of the baking powder instead.

To assemble

assemble jelly cakeWhen everything is ready, trim the biscuit base and put the biscuit base on your serving dish, spread with a thin layer of jam, next add the sponge cake, slice off the top of the cake to make it level, spread with another layer of jam. Remove the jelly from the fridge and leave it to warm up for about 5 minutes. Gently run a knife around the edge of the mould. Flip the jelly quickly over on top of the cake, leave a little gap between the cake and the jelly and hopefully gravity will work and it will drop out on to the cake. Trim around the edges of the cake so that you have a straight edge for the cake. The trimmings are the bakers perk. Store the cake in the fridge until you are ready to serve.



assemble jelly cake 2

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