John Myers
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Confetti Cake
The perfect confetti cake recipe with a picture and simple step-by-step instructions.
- 12 g Strawberry jelly
- 12 g Woodruff jelly
- 12 g Lemon jelly
- 10 leaf Gelatin
- 600 g Greek yogurt
- 100 g Sugar
- 1 bag Burbon vanilla flavor
- 1 Organic lemon juice and zest
- 600 ml Cream
- Possibly spoon bisquits
- Possibly food coloring blue, red, orange
Annotation:
- Do not use instant powder for jelly. If you do not only want to use the 3 conventional colors of the jelly, you can create 3 more by mixing these 3 colors and with the help of food coloring. Please refer to the following table for the required amount of jelly. You will need 3 x 250 ml jelly later. With 6 colors, only half of the produced color portion is needed, but the rest of the food is also nibbled away or can partly also be used for decoration.
- Here is the mixing table for 6 colors: (1 bag always contains 12 g) RED = 1 bag of strawberry jelly (possibly some red food coloring if the red is not strong enough), ORANGE = 1 bag of lemon + a little orange Food coloring, PURPLE = 1 bag of strawberry and some blue food coloring, YtbspLOW = 1 bag of lemon, GREEN = 1 bag of woodruff, BLUE = 1 bag of woodruff and some blue food coloring
- You need 6 medium-sized bowls. Mix a sachet of jelly with 40 g of sugar and add 250 ml of boiling water to both. Mix with a whisk until the powder and sugar have dissolved. If necessary, color the individual colors with the required food coloring (see table above). Remove any foam bubbles. Let it become solid. Since the many bowls do not all fit in a refrigerator, it is also sufficient to let them gel at room temperature. If necessary, prepare a day in advance so that the jelly is really firm.
Pie mass:
- Soak the gelatine leaves in 11 tablespoons of water. Mix together the yogurt, sugar, vanilla flavor, lemon zest and juice. Squeeze out the soaked gelatine a little and dissolve in a saucepan over low heat. Remove from heat immediately and gradually mix with 4 tablespoons of yoghurt mixture. Then add the mixture to the entire yoghurt mixture and stir in well. Whip the cream until stiff and fold in.
- Cut half of each of the 6 jelly dishes into cubes about the size of a fingernail and fold them into the yogurt-cream mixture.
- Place a rectangular or round cake ring on a cake plate. If desired, lightly grease it and stick spoon bisquits around it. Pour in the mass and smooth the surface. If desired, cut some of the remaining jelly into small cubes, roll them in sugar and spread them on the surface. Cover the cake with cling film and place in the refrigerator (ideally overnight).
- With the later cut you have the so-called “confetti effect”.
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