Ingredients:

• 1 – Eggless sponge cake
• 1 packet – Strawberry jelly
• 10-15 fresh strawberries
• 2 cups water
• 15″ x 6″ strip of wax or thick Butter paper
• 1/2 cup biscuits, crumbled

Method:

1. Slice the cake into 3 horizontal parts.
2. Take a bowl in which the cake fits perfectly (use the tin in which the cake was baked).
3. Place the butter paper strip all along the inside border vertically. Let the ends overlap.
4. Place the lower part of the cake in the tin keeping the butter paper strip up and around it.
5. Boil the water, add jelly crystals, stir and dissolve well.
6. Put half the mixture in the freezer to chill.
7. When thickened but not set, beat with a spoon and pour onto the layer of cake in the tin.
8. Sprinkle a third of the biscuit crumbs on it.
9. Place the centre layer of cake on top.
10. Put in the fridge for jelly to set.
11. Also place remaining jelly mixture in freezer to thicken save 1 tbsp for top.
12. Add jelly mixture and biscuit crumbs over cake.
13. Cover with top layer of cake. Pour the remaining jelly (1 tbsp) over it and spread.
14. Sprinkle remaining crumbs, decorated with chopped strawberries.
15. Chill for the topmost layer to set.
16. To serve very carefully, insert a wide spatula under the bottom layer.
17. Hold the butter paper tight around the cake and transfer to a cake plate.
18. Carefully peel off butter paper.
19. Serve immediately with or without vanilla ice cream.
20. You can store it for 2 days in fridge.

Recipe courtesy of Saroj Kering