slices
Jelly slice
An absolute throwback, this jelly slice brings back all the memories. You won’t notice the difference between our low sugar version and your fave from back in the day!
ingredients
You will need
- 1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix (cake mix only)
For the base
- 170 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 60 g plain flour
- 100 g butter, softened
- 1 x egg yolk
- Pinch of salt
For the first layer
- ½ a sachet sugar free jelly crystals
- ½ tsp gelatine
- 160 ml boiling water
- 120 g cream cheese (room temperature)
For the second layer
- ½ a sachet sugar free jelly crystals
- ½ tsp gelatine
- 120 ml boiling water
- 80 g cream cheese (room temperature)
- 2 drops pink food colouring (optional)
For the third layer
- ½ a sachet sugar free jelly crystals
- ½ tsp gelatine
- 120 ml boiling water
- 40g cream cheese (room temperature)
- 4 drops pink food colouring (optional)
For the fourth layer
- ½ a sachet sugar free jelly crystals
- ¾ tsp gelatine
- 190 ml boiling water
method
Preheat oven to 150°C. Grease and line a 20 x 20cm square cake tin, ensuring the baking paper covers the sides to help you pull the slice out later.
MIX
- In a large bowl, place your Vanilla Velvet Cake Mix, flour and butter, and rub together with your fingers or mix with a food processor until a fine bread crumb consistency is met.
- Add the egg yolk and salt, and continue to work the mix together until a dough forms.
- Press the dough into your prepared tin to create an even base layer and place in the fridge for at least 30 minutes to set.
BAKE
- Bake for 25 minutes or until golden brown and firm. Remove from the oven and set aside to cool completely.
LAYERS
- To make the first layer, dissolve the jelly crystals and gelatine in the boiling water.
- In a seperate bowl, whisk the cream cheese by hand to ensure it is smooth and soft.
- Gradually add the jelly liquid to the cream cheese, mixing continuously to form a smooth mixture.
- Pour the mixture over your base and place in the freezer for 30 minutes or fridge for 4 hours before adding the next layer.
- Repeat this method for each layer, ensuring the previous layer feels set to touch and the new jelly layer is completely cool before pouring over.
- Once each layer has been added, set the slice in the fridge overnight.
SERVE
- Remove your slice from the fridge and gently lift it out of the tin.
- Slice to your desired size and enjoy!
STORE
Store refrigerated in an airtight container for up to 5 days.
