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Spring jelly flower cake with white wine

Jelly flower cake

Spring is the season of flowers and fresh tones. It was the colorful meadow at home, the scent of lilacs and violets and flowering trees that inspired me for this jelly flower cake. You too can create a colorful and delicious mood at home!


For jellied wine:

  • 2/3 cup Chardonnay wine with peaches and mango
  • 1/3 cup plus 2 tbsp. water for gelatin
  • 4 ½ tbsp. Sugar
  • 2 tbsp. gelatin

For jellied milk:

  • 2/3 cup strained yogurt
  • 2 tbsp. gelatin
  • 2 tbsp. water for gelatin
  • 5 tbsp. cow milk
  • 3 1/2 tbsp. quality pastry liquid cream
  • 3 tbsp. honey
  • 1 tbsp. lemon juice

To finish:

  • a handful of edible flowers from the garden (violets, primroses …)
  • a handful of blueberries
  • a dozen mint petals


Prepare the necessary gelatin for the wine and milk by pouring it into two bowls and adding 2 tablespoons cold water in each cup. Stir and allow it to swell.

Prepare gelled wine.

In a small saucepan, heat the wine and sugar until melt. Do not let it boil. Remove from the stove and add one bowl of gelatin, stirring until completely melted. Add cold water and mix again.

Mix the milk

and liquid pastry cream. Heat them on the stove and add the second bowl of gelatin. Stir until completely dissolved. In a separate bowl mix the strained yogurt, honey and lemon juice. Add to the heated cream and gelatin.

To finish,

the jelly flower cakePour about 1/3 of the wine and gelatin mixture into a silicone cupcake mold. Arrange the edible flowers in the mixture and refrigerate for 20-30 minutes. Remove and add blueberries and fresh mint leaves. Pour in the remainder of the wine gelatin mixture and cool again. When the second layer of gelatin tighten, add the milk gelatin mixture. Let the dessert in the fridge for at least 2 hours before serving.

Besides being a cake, this dessert can be served in a mini version. You can use silicone muffin molds for this purpose.

To make your jelly flower cake gorgeous smooth, glass effect and shine:

Cool the dessert long enough before serving. To make it easier to remove from the molds, heat the water in a large saucepan, almost to a boil. Dip the silicone jelly molds removed from the refrigerator for 10 seconds. In this way the jelly removes easily from the molds without sticking to them.

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