Zutaten für Aunt Agnes Broken Glass Cake
- 1 (3 ounce) package orange gelatin
- 1 (3 ounce) package lime gelatin
- 1 (3 ounce) package strawberry gelatin
- 3 cups boiling water
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 1/2 cups pineapple juice liquid
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 (7 ounce) package ladyfingers
- 3 cups cold water
- 1 (14 1/2 ounce) can crushed pineapple
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Zubereitung von Aunt Agnes Broken Glass Cake
- Prepare gelatin: Dissolve each package of gelatin in hot water according to package directions. Stir until completely dissolved.
- Refrigerate: Refrigerate the gelatin mixtures until completely firm (at least 4 hours). Once set, cut each into small cubes.
- Prepare Gelatin Base: In a separate bowl, soften the unflavored gelatin in 1/4 cup cold water for 5 minutes. Add the hot pineapple juice and stir until completely dissolved. Let cool slightly.
- Whip the cream: In a chilled bowl, whip the heavy cream until stiff peaks form. Add vanilla extract and mix well.
- Combine: Gently fold the cooled pineapple gelatin mixture into the whipped cream until combined.
- Assemble the cake: Line the bottom and sides of a 9-inch springform pan with ladyfingers.
- Layer: Gently fold the cubed gelatin into the cream mixture. Pour the mixture into the prepared springform pan.
- Decorate: Decorate the top of the cake with whipped cream, fruit, chocolate shavings, or any other desired garnish.
- Chill: Refrigerate for at least 6-12 hours, or overnight, to allow the cake to set completely.
- Serve: Carefully remove the sides of the springform pan. Slice and serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
157g
Fat
51g
Carbs
18g
