Are you looking for a creative way to show someone how much you care? Or maybe you’re looking for a stand-out dessert for your next gathering or get-together. In either case, this is just the recipe you’ve been looking for! This fruity jello cake with strawberry and mango roses is a gorgeous work of cake art that will impress even the most seasoned bakers and pastry chefs. A light and airy cake base gets topped off with 2 kinds of fruit gelées, then a layer of transparent jello encases a whole bouquet of enchanting fruity roses. This cake might take a bit of time, but the magical masterpiece you’ll have pulled off once you’re done making it will be well worth the effort. Forget smelling the roses, it’s time to start eating them!
Enchanted Rose Garden Jello Cake
Equipment
- Square 9-inch cake pan
- Rubber spatula
- Pitchers
Ingredients
- 6 egg whites
- 1 cup sugar
- 1.5 cups flour
- 0.33 cup vegetable oil
- 0.5 cup milk
- vanilla extract to taste (optional)
- 4 cups chopped strawberries
- 2 mangoes
- 2 oz unflavored gelatin (⅓ cup unflavored gelatin powder or 18 gelatin sheets)
- 1-2 mangoes, sliced
- 15 strawberries, sliced
- 3 sprigs mint
- 4 cups water
- 0.33 cup sugar
- 0.25 cup lemon juice
- 2 oz unflavored gelatin (½ cup unflavored gelatin powder or 27 gelatin sheets)
Instructions
- Preheat the oven to 350°F and grease a square 9-inch cake pan. For the cake base, beat the egg whites while gradually adding in the sugar. Beat everything until a firm meringue forms, then add in the flour, milk, vegetable oil, and vanilla extract. Once everything is combined, pour the batter into the greased cake pan, transfer the cake pan to the oven, and bake the cake at 350°F for 30–40 minutes. Once it's done baking, remove the cake from the oven and let it cool completely.
- Heat the strawberries and mangoes in separate saucepans until they reach 150°F, then puree them. You should be left with 2 cups of both strawberry and mango puree. If you're using gelatin sheets, soak them in very cold water for about 10 minutes, then wring them out. Add ½ of the gelatin sheets or ½ of the unflavored gelatin powder to each fruit puree and stir everything together gently to avoid making bubbles. Let the fruit gelées cool until they thicken significantly.
- Transfer both fruit gelées to separate pitchers and alternate between pouring each of them onto the center of the cake base. Transfer the cake to the refrigerator and let it chill for at least 3 hours, but preferably for 6 hours or more.
- Peel the ripe mango, then cut it into thin slices. Roll 2 slices together tightly in order to make the center of the rose, then continue to add additional slices to the roll until you create a rose that's about 3 inches in diameter.
- Remove the stems from the strawberries and cut them into thin slices. Roll 2 slices together tightly in order to make the center of the rose, then continue to add additional slices to the roll until you create a rose that's about 3 inches in diameter. Repeat this same process until you have 4 or 5 roses made from each fruit, making 9 roses in total.
- Pour the lemon juice through a sieve to strain it, then heat the water, sugar, lemon juice, and gelatin sheets or unflavored gelatin powder in a saucepan. Bring the mixture up to 150°F, stirring very gently with a rubber spatula in order to avoid making bubbles. Once the transparent jello has been warmed up, remove it from the heat and let it cool down to 85°F. Pour a small amount of the transparent jello on top of the fruit gelée, then place the mango and strawberry roses on top. Place some fresh mint leaves between the roses and carefully pour the rest of the transparent jello on top of the roses until they're covered.
- Transfer the cake to the refrigerator and chill for at least 5 hours, preferably overnight.
VIDEO
This cake is truly a sight to behold! The delicious fruit gelées and gorgeous strawberry and mango roses make this cake both taste and look exquisite. It’s great for any special occasion, or it makes the perfect gift for a loved one!
Get the recipe for the Star Fruit & Kiwi Dome Cake featured in the bonus video.