Dr. Oetker Fruit Jelly Red, 10 g

Cake jelly powder, which is enough for 250 ml of liquid (water or fruit juice). A thin layer of jelly and fruit will stay beautifully fresh!

Fruit jelly cake or pie topped with fresh fruit finished with a thin layer of jelly that mirrors the fruit and gives it a wonderful shine is one of the most popular desserts not only in summer but almost all year round. Fresh or canned fruit that remains on the cake like it was just picked ensures the popularity of fruit cakes and is a pride for every housewife.

Red cake jelly is ideal for highlighting the color and shine of strawberries, raspberries, cherries, and other red fruits. However, you can also try an interesting contrast of red jelly with yellow pineapple or green kiwi.

With cake jelly, you don't have to worry about whether it will turn out well, as it is made from a plant-based extract of seaweed and needs to be cooked well for it to work. The preparation is easy and quick.

Usage:

1. Mix the contents of the package with 2-3 tablespoons of sugar (40 g), add 250 ml of liquid, and mix thoroughly. Bring to a boil while stirring continuously and cook for about 1 minute.
2. Remove from the heat and let cool while occasionally stirring.
3. While still warm, pour the jelly over the fruit on the cake. The cake must be coated with cream or jam before applying the jelly. If the jelly thickens too much before use, we can briefly reheat it again.

Ingredients:

Sugar, thickeners (carrageenan (E 407), locust bean gum (E 410), potassium chloride ((CS) E 508)), acidity regulator (potassium tartrate (potassium tartrates)), colorants (cochineal (carmines), carotenoids (carotenoids)).