Jelly Cake "Gems"

Ingredients:

Colored jelly

• Cooking spray
• 2 x 85g bags of purple jelly mix (such as grape)
• 6 cups of boiling water
• 2 x 85g packets of red jelly mix (e.g. strawberry)
• 2 x 85g packets of pink jelly mix (e.g. watermelon)

White jelly

• 6 packets of 7g powdered gelatin
• 1 cup cold water
• 3 cups of boiling water
• 2 cans of 400g condensed milk with sugar

Cake and whipped cream

• Cooking spray
• 30 pcs. chocolate wafer cookies (from a 250g package)
• 4 tbsp unsalted butter, melted
• 2 cups chilled heavy cream
• 1/4 cup powdered sugar

Preparation:

1. Prepare colored jelly:

   
   Lightly spray three 9-inch square cake pans with cooking spray. In a medium bowl, combine the purple jello mixture with 2 cups boiling water; stir until completely dissolved. Pour into one of the prepared pans. Refrigerate until completely set, about 2 hours. Prepare the red and pink jello in the same way. You can make them alternately if you don't have three pans.
   

2. Once all three colors of jelly have set, prepare the white jelly:

   
   In a large bowl, pour cold water over the gelatin and let it sit for 1 minute. Add boiling water and condensed milk and stir until completely dissolved. Let it cool to room temperature, at least 20 minutes.

3. Meanwhile, prepare the cake base:

   
   Spray an 8-inch (20 cm) round baking pan with cooking spray, then line it with plastic wrap, leaving an overhang around the edges; spray the wrap with cooking spray. Process the chocolate chip cookies in a food processor until fine crumbs form. Add the melted butter and pulse until smooth. Press the cookie mixture into the bottom of the prepared pan, press it into an even layer, and freeze until firm, about 10 minutes. Generously spray two more 8-inch (20 cm) round cake pans with cooking spray; set aside.
   
4. Loosen the edges of the purple jelly from the pan with a knife and turn it out onto a cutting board. Cut into 1-2 cm cubes and arrange in an even layer on top of the chocolate cookie crust. Cut the red and pink jelly into cubes and arrange each color in the remaining two pans. Evenly pour the white jelly mixture into each pan (about 2 cups per pan). Refrigerate until the jelly is completely set, about 4 hours.

5. Whip the cream:

   
   In a large bowl, beat the heavy cream with the powdered sugar until soft peaks form; set aside. Using plastic wrap, lift the purple jelly portion out of the pan. Remove the plastic wrap and transfer the cake to a serving platter. Frost with a thin layer of whipped cream. Use a knife to loosen the edges of the red jelly cubes from the sides of the pan and remove them from the pan; place them on top of the purple jelly cake, and frost with whipped cream. Remove the last portion of jelly from the pan and place it on top of the cake. Cover the top and sides of the cake with the remaining whipped cream.