Hanna tries to make a floral jello cake

Name: Hanna tries to make a floral jello cake
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: International
Ingredients: 50.75 fl oz water; 1.25 cups sugar; 1 tsp Cointreau; 5 tsp agar-agar; 34 fl oz coconut milk; 1 tsp vanilla extract; edible flowers

Based on 5 ratings

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Mary-Linh Tran

Community member

"This recipe was inspired by the transparent, wobbly confections of Japan, known as raindrop cakes or mizu shingen mochi. Much like the raindrop cake, this revamped jello cake is delicate, refreshing, and so visually pleasing it almost feels criminal to eat. The cake gets its structure from agar-agar, a plant-based alternative to gelatin. If you’re new to working with it, make sure it has completely dissolved before pouring the jelly mixtures into the form. This recipe is part of our monthly issue "A Culinary Christmas Carol," in which we explore traditional and modern takes on holiday dishes from around the world. Using the framework of Christmas Past, Present, and Yet to Come, we'll share fun recipes among others. This dish is associated with Christmas Future."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

150 min

Ingredients

2Pieces

MetricImperial

¼ l

water

50 g

sugar

⅛ tsp

Cointreau

3⅓ g

agar-agar

⅛ l

coconut milk

⅛ tsp

vanilla extract

edible flowers

Utensils

bundt pan, pot (small), whisk, knife

Nutrition per serving

Cal288

Fat17 g

Protein2 g

Carb36 g

Step 1/4
- ¼ l water
- ⅛ tsp Cointreau
- 33⅓ g sugar
- 1⅔ g agar-agar
- bundt pan
- pot (small)
- whisk
Grease cake mold and set aside. Add water, cointreau, two-thirds of the sugar, and half the agar-agar to a pot. Bring to a gentle boil, then lower heat and let simmer, whisking constantly until agar-agar is dissolved, approx. 5 - 7 min.
Step 2/4
- edible flowers
Pour one-third of the jelly mixture into the form and set aside to cool, approx. 10 min. Then add flowers and top with remaining jelly. Let jelly set for 30 - 60 min., or until the top is firm.
Step 3/4
- 1⅔ g agar-agar
- 33⅓ g sugar
- ⅛ l coconut milk
- ⅛ tsp vanilla extract
Add coconut milk, remaining sugar, vanilla extract, and remaining agar-agar to a pot. Bring to a gentle boil, then lower heat and let simmer, whisking constantly until agar-agar is dissolved, approx. 5 - 7 min.
Step 4/4
- knife
Check the first layer by gently touching the surface to see if it’s set. Carefully spoon coconut milk mixture over the clear layer and transfer to a refrigerator. Let chill for approx. 2 hrs. To serve, use a sharp knife to loosen the edges of the cake and invert onto a plate. Enjoy!
Enjoy your meal!