Fruit Jelly Cake

In a large mixing bowl, gently combine the chopped strawberries, blueberries, raspberries, rockmelon, and dragon fruit. Set the bowl aside while you prepare the jelly base.

In a medium saucepan, combine the water and lychee juice. Sprinkle the agar agar powder over the top and give it a good stir while the liquid is still cold. Place the pan over medium to low heat, stirring constantly to ensure the agar agar fully dissolves. This should take about 5 minutes. Once dissolved, add the sugar and continue stirring over low heat until completely dissolved—another 3– 5 minutes. If you’re using rosewater, stir it in now.

Lightly spray a 27cm non-stick loaf tin with mild oil. Pour about two ladles of the agar agar mixture into the base, just enough to cover the bottom. 

Carefully spoon in the mixed fruit, spreading it evenly. 

Slowly pour the remaining agar agar mixture over the fruit, ensuring everything is covered. You may have a small amount of fruit left over. Gently tap the tin on the bench to remove air bubbles. Refrigerate until set—this usually takes several hours or overnight.

In a small bowl, combine the gelatin with water and let it sit for 2–5 minutes. Microwave it for 5–10 seconds to dissolve, then allow it to cool. Meanwhile, in a large bowl, whip the thickened cream with vanilla paste and icing sugar on high speed until stiff peaks form. Reduce the speed to medium and slowly stream in the cooled gelatin mixture. Return the mixer to high speed and whip until well combined and stable.

Once set, remove the fruit jelly from the fridge. Carefully loosen the edges with a thin knife or spatula, then invert onto a serving plate. If it doesn’t release right away, gently tap or lift a corner. Transfer the whipped cream to a piping bag fitted with a star nozzle. Pipe three swirls across the width of the jelly, all the way down the length of the cake. Finish with a generous sprinkle of chopped pistachios, white chocolate pearls, and dried raspberries.

 A Few Things You’ll Want to Know

Can I use different fruits?

Yes—go for it! Just try to keep the texture and water content similar. Mango, kiwi (peeled), and seedless grapes all work well. Just avoid fruits that brown easily like banana or apple unless serving straight away.

What if I don’t have lychee juice?

You can sub with white grape juice, pear juice, or even apple juice. Just keep it light in colour so the fruit still pops through.

How long does it take to set?

It usually sets in 3–4 hours, but I like to leave it overnight for peace of mind—especially if I’m serving it to guests.

Will it hold its shape outside the fridge?

Yes, agar agar sets firmly at room temperature, so you won’t need to worry about it melting like gelatine. That’s part of why I love it!

Can I make it ahead?

Definitely. You can make the jelly up to 2–3 days ahead. Just add the whipped cream swirls and garnishes on the day for the freshest look.

I don’t want to use gelatin—can I skip it in the cream?

Yes, but the cream won’t hold its shape for as long. If you're serving it soon after piping, it's totally fine without it.

How do I get it out of the mould easily?

Use a symmetrical loaf tin (like the one I use from Dorsch—link in bio). Run a thin knife or spatula around the edges to loosen, then flip it gently. It should release cleanly thanks to the agar agar and light spray of oil.

Can I serve it without the cream topping?

Absolutely. It’s beautiful on its own, and the jelly is the star. But the cream adds that extra touch for entertaining or special occasions.