Taking inspo from the old-school cocktail by the same name, this troppo treat is is the ultimate party-starting jelly cajke! With luscious layers of condensed milk cheesecake, boozy jelly and a buttery bikkie base. Pro tip: when building your beautiful cake, don’t let each layer set completely before pouring over the next one – if it’s too firm, the layers won’t stick together.
15 Arnott’s Granita biscuits
60g unsalted butter, melted
3 x 85g packet pineapple jelly crystals
950ml boiling water
2 x 85g packet orange jelly crystals
100ml Cointreau liqueur
750g cream cheese, at room temperature, chopped
2 x 395g can sweetened condensed milk
4 1/2 tsp gelatine powder
150ml thickened cream, whipped to firm peaks
7 maraschino cherries, 2 1/2 tbsp syrup reserved from the jar
Thinly sliced pineapple pieces, to decorate
Wide orange rind strips, to decorate
Meringue kisses, to decorate
7 Method Steps
Step 1Release the base from a 20cm (base size) round springform pan. Invert the base then line with baking paper. Secure base back in the pan, allowing paper to overhang the edge. Grease the side of pan and line with 2 sheets of baking paper, greasing between layers to help the paper stick and allowing paper to overhang 5cm above the side. Place prepared pan on a baking tray.
Step 2Place the biscuits
(15 Arnott’s Granita biscuits) in a food processor and process until finely crushed. Add the butter
(60g unsalted butter, melted) and process until combined. Transfer mixture to prepared pan and press firmly over the base. Place in the fridge until required.
Step 3Place 2 packets pineapple jelly crystals in separate heatproof bowls. Place remaining packet in a heatproof measuring jug (see notes). Add 200ml boiling water and 50ml gin to each bowl and jug. Stir until dissolved. Pour 125ml (1/2 cupful) jelly mixture from the jug into each bowl. Add 1 tbs reserved cherry syrup to 1 bowl and stir until combined.
Step 4Place orange jelly crystals
(2 x 85g packet orange jelly crystals) in a heatproof bowl. Add the Cointreau
(100ml Cointreau liqueur), 350ml remaining boiling water and remaining cherry syrup. Stir until dissolved. Set aside the jelly mixtures to cool to room temperature.
Step 5Place the cream cheese
(750g cream cheese, at room temperature, chopped) and 1 1/2 cans condensed milk (see notes) in a clean food processor and process until smooth. Place 60ml (1/4 cup) water in a small microwavesafe bowl. Sprinkle with the gelatine
(4 1/2 tsp gelatine powder) and stir until combined. Microwave for 10 seconds (do not overheat). Use a fork to whisk until gelatine dissolves. Add to the cream
(150ml thickened cream, whipped to firm peaks) cheese mixture and process until well combined.
Step 6Pour one-third of the cream cheese mixture over biscuit base. Smooth the surface. Place in the fridge for 15-20 minutes or until just set but not firm (it should stick to your finger when touched). Carefully pour over the orange
(Wide orange rind strips, to decorate) mixture. Return to the fridge for 15-20 minutes. Pour over half the remaining cream cheese mixture. Smooth the surface. Return to the fridge for 15-20 minutes. Carefully pour over the pineapple
(Thinly sliced pineapple pieces, to decorate) cherry mixture then return to the fridge for 15-20 minutes. Pour over remaining cream cheese mixture. Smooth the surface. Return to fridge for 15-20 minutes. Carefully pour over the pineapple mixture. Return to the fridge for 6 hours or overnight until firm.
Step 7Carefully transfer the jelly cake to a serving plate. Spoon whipped cream into a piping bag fitted with a large plain nozzle. Pipe peaks of cream on top of the cake. Decorate with the cherries, pineapple pieces, orange rind strips and meringue kisses
(Meringue kisses, to decorate).
- The ratio of jelly to gin needs to be exact for the layers to set properly. Preparing each jelly packet separately is the easiest way to guarantee firm jelly and clean layers.
- Use leftover condensed milk to make a refreshing Vietnamese-style iced coffee.