Who remembers the Cathedral Window from Goldilocks? I sure do. It was a sight to behold, especially once you cut into it. A cross-section would give you brightly-colored cubes that stood out against an almost yellowish-white base and letting the dessert melt in your mouth in a cascade of fruity flavors was just so satisfying. Overall, a Cathedral Window Cake is jiggly and sweet— a real treat for kids and the young at heart— and it’s easy to make, too!
Husband and wife duo Armin and Bebs of Foxy Folksy share their recipe for this childhood favorite, and the good thing about it is that you don’t even need an oven to make it. Plus, the ingredients are easy to find. The best part? It’s a sure win at parties (or even all year round!).
Cathedral Window Gelatin Recipe
- 6 cups of water, room temperature
- 1 tbsp of unsweetened red gelatin powder
- 1 tbsp of unsweetened green gelatin powder
- 1 tbsp of unsweetened yellow gelatin powder
- 9 tbsp of sugar (optional)
- Fruit extracts, if needed (do not use fruit juice since this can make the cream curdle)
- 3 cups of water, room temperature
- 1 cup of heavy cream or all-purpose cream, room temperature
- 1 cup of sweetened condensed milk
- 2 tbsp of white or clear gelatin powder
- Follow the instructions on your gelatin packet since the ratio of liquid to gelatin varies depending on the brand you use. Prepare each color separately.
- In a pot, combine your gelatin powder with 2 cups of water. Work with one color at a time. Add 2 to 3 tablespoons of sugar, depending on how sweet you want it to be. Stir until dissolved, and repeat for all other colors.
- Heat up the mixture over low heat, stirring all the while, until it starts to boil. Once it’s ready, pour the gelatin mixture into different molds. Place each one in the fridge and let it set.
- Once set, cut into cubes or whichever shape you prefer. Set aside.
- In a pot, add your water, sweetened condensed milk, and cream. Pour in your white or clear jelly powder, and stir until dissolved.
- Turn on the heat and let it simmer while stirring constantly. Once the mixture starts to bubble, take it out from the stove.
TIP: Some brands of gelatin set faster than others. That’s why you need to work fast when assembling your cathedral window gelatin. If the mixture starts to set, just reheat on low heat until it turns into liquid again.
Putting It Together
- In a Bundt pan, arrange your brightly-colored cubes at the bottom. Make sure to mix up the colors, so that the end result looks pretty!
- Pour the slightly hot white gelatin mixture over the cubes and cover the first layer. Add another layer of colorful cubes, and pour the white gelatin over again. Repeat until all cubes and gelatin are used up.
- Let the Cathedral Window Gelatin set in the fridge. Serve when solid, and enjoy!
TIP: If you don’t have a Bundt pan, you can improvise by using a round or square cake pan. Place a can filled with beans in the middle, and pour your gelatin around it.
What other no-bake cake recipes would you like us to feature?
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