Enjoy this fruit gelatin dessert.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
4 hrs
total:
4 hrs 35 mins
Servings:
18
Yield:
1 - 9x13 inch dish
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
CAKE
FILLING
TOPPING

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch oval, glass baking dish.

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  • To prepare cake: Beat 6 eggs until fluffy. Beat in 3/4 cup sugar until smooth and thick. Fold in 1 1/4 cups cake flour, nutmeg and salt. Stir in melted butter. Pour into prepared pan.

  • Bake 15 to 20 minutes, until center springs back when lightly touched. Let cool 10 minutes in pan before transferring to wire rack to cool completely. Split cake horizontally into two layers.

  • To prepare filling: combine 1 cup sugar, 1/3 cup cake flour, 5 egg yolks, water and vanilla in a medium saucepan over low heat. Cook and stir until thickened, 15 minutes. Let cool completely.

  • To prepare topping: Place reserved juice in a small saucepan over low heat. Stir in gelatin and continue stirring until completely dissolved. Set aside.

  • To assemble: Return bottom cake layer to glass dish. Spread half the filling over the layer. Top with remaining layer and remaining filling. Arrange fruit cocktail on top and cover with gelatin mixture. Chill 4 to 8 hours, until set.

Nutrition Facts

211 calories; protein 5.2g 10% DV; carbohydrates 33.8g 11% DV; fat 6.3g 10% DV; cholesterol 128.7mg 43% DV; sodium 92.5mg 4% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2003
Base of the dessert i e: may be substituted with sponge fingers Read More
(19)

Most helpful critical review

Rating: 1 stars
10/11/2007
The custard and the topping for this recipe seemed to be the only things that worked. The base cake was a disaster. I followed the recipe to the letter but after 20 minutes the "cake" wasn't even cooked all the way through. Things didn't improve even when I doubled the baking time. For the base cake I used the Four Egg Yellow Cake which is also on AllRecipes.com For my taste I switched to cake flour instead of the all-purpose flour. The owner of this recipe should review the ingredients a hundred times over before sharing it with the public. I lost quite a bit of time as this cake was supposed to be served at my father's birthday party. Read More
(14)
7 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
04/16/2003
Base of the dessert i e: may be substituted with sponge fingers Read More
(19)
Rating: 1 stars
10/11/2007
The custard and the topping for this recipe seemed to be the only things that worked. The base cake was a disaster. I followed the recipe to the letter but after 20 minutes the "cake" wasn't even cooked all the way through. Things didn't improve even when I doubled the baking time. For the base cake I used the Four Egg Yellow Cake which is also on AllRecipes.com For my taste I switched to cake flour instead of the all-purpose flour. The owner of this recipe should review the ingredients a hundred times over before sharing it with the public. I lost quite a bit of time as this cake was supposed to be served at my father's birthday party. Read More
(14)
Rating: 2 stars
02/25/2004
The filling was good but I don't know what happened to the base cake. It did not rise at all and was hard and solid. I followed the recipe to the letter but don't know what went wrong. I ended up having to bake another base cake using a different recipe. Read More
(8)
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Rating: 2 stars
03/29/2007
I did not care for the base cake and had to make another one. the filling was too sweet but i think should be okay if you lessen the sugar. Read More
(4)
Rating: 1 stars
12/11/2007
I think something is missing in this recipe because the cake is a disaster. It's disappointing. Read More
(3)
Rating: 3 stars
08/30/2010
i substituted chiffon cake as base cake with chiffon cake and it turned out pretty well Read More
(2)
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