Fruit Salad Jelly Cake
INGREDIENTS
– 1-½ cups crushed grahams
– ⅓ cup melted butter
– 1 pack clear gulaman
– 1 can Angel Evaporada
– 1 can Angel Condensada
– 1 pack clear gulaman
– 1 can fruit salad
PROCEDURE
- Prepare one 8-inch loose-bottom cake pan by covering the base with foil.
- Combine melted butter with grahams and flatten on the base of the cake pan. Place in the freezer.
- In a saucepan, combine evaporada, condensada, water, and gulaman powder. Bring to a boil. Carefully transfer into the cake pan. Let the first layer of jelly set completely in the freezer.
- In a saucepan, combine juice from fruit salad, water, and gulaman powder.
- Arrange fruits on top of the white gulaman mixture and carefully pour in clear gulaman mixture. Let it set in the fridge for at least 1 hour or until solid.
- Loosen the sides with a torch or a towel soaked in hot water.
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Selling Price:
32.77
Total Recipe Cost (Puhunan):
262.17
Potential Profit (Kita!):
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