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Singapore sling jelly cake recipe
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Prep Time:
540 minutes
Cook Time:
Total Time:
540 minutes
Tropical jelly cake featuring layers of creamy cheesecake, boozy jelly, and buttery biscuit base. To ensure perfect layers, pour each one before setting completely.
Ingredients:
  • 15 Arnott’s Granita biscuits
  • 60g unsalted butter, melted
  • 3 x 85g packet pineapple jelly crystals
  • 950ml boiling water
  • 150ml gin
  • 2 x 85g packet orange jelly crystals
  • 100ml Cointreau liqueur
  • 750g cream cheese, at room temperature, chopped
  • 2 x 395g can sweetened condensed milk
  • 13.50 gm gelatine powder
  • 150ml thickened cream, whipped to firm peaks
  • 7 maraschino cherries, 2 1/2 tbsp syrup reserved from the jar
  • Thinly sliced pineapple pieces, to decorate
  • Wide orange rind strips, to decorate
  • Meringue kisses, to decorate
Instructions:
  • Remove the base from a 20cm round springform pan, then flip it over and line it with baking paper. Place the base back in the pan, letting the paper hang over the edge. Grease the sides of the pan and line with 2 sheets of baking paper, greasing between layers to make them stick and allowing the paper to hang 5cm over the sides. Set the prepared pan on a baking tray.
  • Pulse the biscuits in a food processor until they are finely crushed. Blend in the butter until fully combined. Press the mixture firmly into the prepared pan and chill in the fridge until ready to use.
  • 1. Divide 2 packets of pineapple jelly crystals between three heatproof bowls. Place 1 packet in a heatproof measuring jug (refer to notes). Pour 200ml boiling water and 50ml gin into each bowl and the jug. Stir until completely dissolved. Transfer 125ml (1/2 cup) of the jelly mixture from the jug into each bowl. Mix 1 tablespoon of reserved cherry syrup into one of the bowls and stir until well combined.
  • Combine orange jelly crystals in a heatproof bowl with Cointreau, 350ml of boiling water, and the remaining cherry syrup. Stir until fully dissolved. Let the jelly mixture cool to room temperature.
  • Combine the cream cheese and 1 1/2 cans of condensed milk in a clean food processor, blend until smooth. In a small microwave-safe bowl, mix 60ml (1/4 cup) water with gelatine, heat in the microwave for 10 seconds, then whisk until gelatine dissolves. Add the gelatine mixture to the cream cheese mixture in the food processor, blend until fully combined.
  • Spread layers in the following order: one-third of the cream cheese mixture over biscuit base, smooth the surface, chill for 15-20 minutes. Pour over the orange mixture, chill for 15-20 minutes. Add half of the remaining cream cheese mixture, chill for 15-20 minutes. Pour over pineapple cherry mixture, chill for 15-20 minutes. Pour remaining cream cheese mixture, smooth the surface, chill for 15-20 minutes. Carefully add pineapple mixture, chill in the fridge for 6 hours or overnight until firm.
  • Gently move the jelly cake to a serving plate. Fill a piping bag with whipped cream using a plain nozzle. Create creamy peaks on the cake. Garnish with cherries, pineapple, orange rind strips, and meringue kisses.

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