Happy belated Valentine’s Day everyone!
Whether you are fond of that day or not, I believe this red happy cake should get a place on your make-it-soon list.
Make it and savor it with you favorite person/people. With its vibrant color and fluffy texture, this cakes is a happiness harbinger.
Jello-Savoiardi cake is semi-homemade, make ahead, no stress, no-bake cake. Yet it is impressive, photogenic, juicy, decadent, and rich in flavors and textures.
This revered cake in my family is inspired by my mom’s signature cake “Savoiardi cake” that is reminiscent of all the happy events in our household ranging from birthdays, to Christmas and Easter festivities.
You can either prepare it in a cheese cake mold, OR you can spare the stress that comes with unmolding the cake to an impatient crowd by making it in a transparent Pyrex square dish, to get clean squares served to your family members or guests.
This cake has four layers:
- The cake layer which is made of Savoiardi (lady’s fingers)
- Whipped cream layer
- Fruits layer
- Jello layer
Don’t be daunted by the four layers, this cake takes no more than 30 minutes to make.
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Recipe credit to my mother
Serves 4- 6 people
- 12-14 lady’s fingers, or more if a bigger mold is used
- 1 packet strawberry jello
- 2 bananas, sliced
- 200 grams strawberry, sliced
- 1 cup whipping cream, cold
- 1/4 cup of icing sugar
- 1 teaspoon vanilla
- 1 tablespoon of orange zest
- Prepare the mold. Spray or wipe the cake mold with non-flavored oil. Skip this step if you are using a glass baking dish.
- Make the whipped cream. Add the whipping cream to the bowl of a stand mixer. Beat first at low speed for 1 minute, add the vanilla and the orange ring and then increase the speed to medium. Add the sugar one tablespoon at a time. Stop the mixer when soft peaks form. Chill in the fridge at least for two hours. See notes
- Prepare the jello according to the package instructions, keep it in a clean during container and let it sit on the counter until you are ready to assemble the cake.
- Assemble the cake. Quickly dip the lady’s fingers in the liquid jello container, remove it before it melts in the jello and arrange it carefully in the bottom of the mold, trying not to leave any big gaps in between. Add a 1/2 cup of whipped cream on top of the ladies’ fingers, even out the cream layer, and arrange the fruits on top in two layers so all the cream is covered with fruits. Add the liquid jello slowly and carefully. (watch the video)
- Chill the cake in the fridge for no less than three hours or preferably overnight.
- Unmold the cake. Run a knife around the edges to separate the cake from the walls of the mold. Unfasten the mold ring and detach the base to unmold the cake. If you are using a glass dish, no unmolding is required, just serve it directly from the pan.
- Garnish the cake with pipped cream roses, orange rind curls and/or red fruits. (This step is optional)
- For an easier made whipping cream, keep the container and whisk in the freezer, so they are chilled by the time you add the whipping cream to them.
- Add a spoonful of skimmed powder milk to the whipping cream to stabilize it for a more beautiful pipped roses.
- Spare the stress of unmolding the cake and assemble it in a glass square dish 8”x 8″.