Vibrant Mosaic Jelly Cake with Creamy Vanilla Base
Mosaic Jelly Cake
A stunning, colorful dessert with jewel-like jelly cubes set in a silky vanilla cream base.
Nutrition (per serving)
This Mosaic Jelly Cake, often called 'Broken Glass Cake,' is the ultimate crowd-pleaser that looks like a stained-glass masterpiece. It’s a nostalgic treat that combines firm, fruity jelly cubes with a velvety, sweetened cream base that melts in your mouth. Whether you’re hosting a summer barbecue or a birthday party, this vibrant dessert is guaranteed to be the star of the table, and the best part is that it requires absolutely no baking.
What I love most about this recipe is its versatility and the pure joy it brings when you slice into it for the first time. You can play around with different flavor combinations—try tropical vibes with pineapple and lime, or go for a berry medley with strawberry and grape. It’s light, refreshing, and just the right amount of sweet, making it a perfect finish to any meal. Just be sure to give it plenty of time to set in the fridge so those beautiful layers stay perfectly intact!
Ingredients
- Strawberry flavored gelatin:3 oz
- Lime flavored gelatin:3 oz
- Orange flavored gelatin:3 oz
- Unflavored gelatin powder:0.75 oz
- Sweetened condensed milk:14 oz
- Sour cream:1 cup
- Vanilla extract:1 tsp
- Boiling water:3 cups
- Cold water:0.5 cup
Instructions
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Prepare each flavored gelatin separately by dissolving one 3 oz box into 1 cup of boiling water. Pour each color into its own shallow square container and refrigerate for at least 3 hours until very firm.
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Once the flavored jellies are firm, cut them into 1/2-inch cubes. Gently toss the different colored cubes together in a large bowl or a lightly greased bundt pan.
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In a small bowl, sprinkle the unflavored gelatin over 1/2 cup of cold water. Let it sit for 5 minutes to 'bloom' or soften.
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In a medium saucepan over low heat, whisk together the sweetened condensed milk and the bloomed gelatin until the gelatin is completely dissolved. Do not let it boil.
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Remove the milk mixture from heat and whisk in the sour cream and vanilla extract until the base is smooth and glossy.
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Let the cream mixture cool to room temperature (this is crucial so it doesn't melt your jelly cubes).
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Pour the cooled cream mixture over the jelly cubes in the pan, ensuring they are all covered. Give the pan a gentle shake to remove air bubbles.
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Refrigerate the cake for at least 4 to 6 hours, or ideally overnight, until completely set.
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To unmold, briefly dip the bottom of the pan into warm water and invert onto a serving plate. Slice and serve chilled.
Tips & Notes
- Use 1/4 cup less water than the gelatin package suggests to ensure your jelly cubes are firm enough to hold their shape.
- Wait until the milk mixture is completely cool to the touch before pouring it over the cubes, otherwise the colors will bleed.
- Lightly grease your mold with a flavorless oil like canola to help the cake release perfectly.
