Ingredients

What you'll need

• 1 Batch of Strawberry Jelly
• 1 Batch of Japanese Sponge Cake (baked in Ø14 cm Cake pans)*
• Small amount of Simple Syrup
• 3 × ⅔ Batch of White Chocolate Mousse

Chocolate Jelly:

• 10 grams of Gelatin Powder
• 20 grams of Cold Water
• 100 grams of Dark Chocolate
• 50 grams of Milk

Transparant Jelly:

• 50 grams of Water
• 2 grams of Gelatin

Coloured Jelly:

• 4× 25 grams of Clear Liquid**
• 4× 1 gram of Gelatin
• Optional: Food Colouring

*You can use any cake you'd like, this is the cake I decided to use. The baking time was about 30 to 35 minutes.
**I used strawberry juice and water for this, but you can use a different kind of juice or water with flavouring.

Tools

What you'll need

• Template
• Stainless Steel Baking Ring or Cookie Cutter (Ø14 cm)
• Stainless Steel Baking Ring (Ø16 cm)
• Cake Board (Ø20 cm)
• String
• Silicone Spatula
• Serrated Knife
• Sharp Knife
• Plastic Wrap
• Pastry Brush
• Acetate (at least Ø8 cm)
• Small Boiling Pot
• Small Spoon or Syringe
• Tools: Strawberry Jelly
• Tools: Japanese Sponge Cake
• Tools: Chocolate Mousse

Method

Method

• Prepare Strawberry Jelly.
• Bake 1 batch of Japanese Sponge Cake in a Ø14 cm cake pan and let it cool. NOTE: You can use any cake you'd like, just make sure that it's Ø14cm and you can cut it into three layers.
• Cut out the template.

• Place the ring mould on a cutting board, on top of some plastic wrap.
• Secure the plastic wrap with some string.

• Combine the water and gelatin intended for the chocolate jelly and let it sit for a few minutes, until it has bloomed.
• Combine the whipping cream and chocolate intended for the chocolate jelly, heat and stir until dissolved and combined.
• Add the gelatin to the chocolate and cream mixture and heat until the gelatin has dissolved.
• Pour into the mould.
• Place in the refrigerator to set. NOTE: This'll take at least a few hours.

• Remove the chocolate jelly from the mould and flip it over on a piece of acetate.
• Place the template on top and mark the pieces that need to be removed, by using a toothpick or knife.
• Cut out the pieces that need to be removed and place in the refrigerator until further use.

• Place the ring mould on a cake board and wrap with plastic wrap around the board and outside of the mould.
• Secure the plastic wrap with some string.
• Cut the cake into three layers and brush with Simple Syrup.
• Cut three Ø14 cm circles out of the Strawberry Jelly and place on top of each cake layer, put these in the refrigerator until further use.

• Prepare 2/3 of a batch of White Chocolate Mousse. NOTE: I didn't wait for the chocolate whipping cream mixture to cool to room temperature, this was something I did on purpose so the top surface would turn out smoother, however it does take away some of the air in the chocolate mousse.
• Place a cake layer, with strawberry jelly on top, in the center of the cake mould.
• Pour over the White Chocolate Mousse and place in the refrigerator to set.
• Repeat steps 18 through 20 for the remaining two cake and strawberry jelly layers.

• Once the entire cake is set combine the water and gelatin intended for the transparent jelly.
• Heat this until it has melted and wait for it to cool down to room temperature.
• Pour this on top of the cake and then place the chocolate jelly on top, refrigerate this until it has set.

• Add the liquid and food colouring intended for one colour of your coloured jelly in a saucepot.
• Sprinkle over 1 gram of gelatin.
• Heat this until the gelatin has dissolved and wait for it to cool down to room temperature.
• Use a pipette to drip or a spoon to pour the liquid into the right part of the chocolate jelly outline.
• Repeat until all of the parts are filled.
• Place in the refrigerator to set.
• Remove the mould and serve. NOTE: Since this recipe contains a lot of parts with gelatin do not take it out of the refrigerator too long before serving.