![]() It can be stored in the refrigerator in an airtight container for up to a week. Gelatin takes about 2 hours to set so technically this can be made in 6 hours. I did the first layer in the evening, then the coconut layer in the morning and finally the blueberry layer in the early afternoon and it was ready by dinner time that day. This cake does take a bit of time as the layers have to be individually set before the next layer is poured. You can even use any choice of pan (loaf pans would work great!). Feel free to split the ingredients for a smaller cake. It fills the entire bundt pan nearly to the brim. Enough to comfortably feed 20-24 people for dessert. And since those holidays are usually spent with friends and family, the ingredients in the recipe card makes for a generous amount. The colors red, white and blue deem this cake appropriate for all those patriotic holidays such as Memorial Day, Independence Day and Labor Day. Related: Alternative Natural Sweeteners Party Food Okay, just a bit of maple syrup for the white layer but at least it has natural minerals. And this Jello Cake is no exception. It's made with healthy, real food ingredients that you will feel good serving your family. Just like we have comforting soups in cooler months, we have healthy and refreshing dishes in warmer months. But there's always one thing that lures me out - food. I don't do well in scorching weather - I would much rather observe from the comforts of my air conditioned home. ![]() If it weren't for all the fun festivities like camping, pool parties and barbeques, summer would be my least favorite season. Thank you for supporting this site with purchases made through these links. This post may contain affiliate links for your convenience. Dairy free and naturally sweetened, this jello cake is perfect for your Red, White & Blue celebrations. It's a healthy summer dessert that makes a great party treat. Chill for 1 hour until the glaze sets.This Real Food Patriotic "Jello" Cake is perfectly layered with seasonal berries and grass-fed gelatin. Allow to cool on the countertop.Īfter the cake has chilled for 1 hour, carefully spoon the cooled glaze Jello on top. Fill with cold water up to the 1 1/2 cup mark. Right after the cake goes in the refrigerator, dissolve the remaining Jello in 1 cup boiling water in a 4 cup measure. ![]() Pour the mousse layer onto the cake and gently rock the pan back and forth until the surface is evenly covered. Once the cake has cooled for at least 30 minutes, you can mix up the mousse layer. Add cold water to fill the liquid up to the 2 1/2 cup mark. Add 2 cups boiling water to 2 boxes Jello in a 4 cup measure. Right after the cake goes into the oven, mix up the Jello for the mousse. A toothpick inserted into the center should come out mostly clean.Īllow the cake to cool on the countertop for 30 minutes. Mix the wet and dry ingredients together in the large bowl.Īdd the batter to the casserole or baking dish and bake for 25 - 30 minutes or until center is firm and springy. Mix together the sweetener, almond flour and baking powder in a medium sized bowl. ![]() In a large bowl, beat the eggs until frothy with an electric mixer. Make sure that the dish has sides that are at least 2 1/4 inches high. ![]() Preheat the oven to 350 degrees F and spray a 13 x 9 inch casserole dish or baking pan with cooking spray. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |