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Strawberry Jelly Cake

To introduce pie chart

Chui Lin Tuan

on 29 April 2010

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Transcript of Strawberry Jelly Cake

Strawberry Jelly Cake Picture of the cake Base
400g Marie biscuits (crushed)
250g butter (melted) Centre
250g Philadelphia cream cheese
3 tbsps condense milk
90g lemon jelly powder (1box)
250ml water
1 tbsp gelatine powder Top
270g strawberry flavour jelly powder (3box)
540ml water Base:

Mix Marie biscuits and butter evenly. Press hard into a cake mould (any shape). Chill in the fridge. Centre:

Boil 250g water in a pot. Add lemon jelly and gelatine. Stir till dissolve. Reduce to small fire. Add cream cheese and condense milk till smooth. When cool, pour it into the same mould. Put it in the fridge to set. Top:

Boil 540ml water. Add strawberry jelly powder and stir till dissolve. When cool pour the strawberry jelly into the mould. Set in fridge for about 5 hours.
It is ready to be serve.
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