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1
Slice the cake in 3 horizontal parts.
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2
Take a bowl in that the cake fits perfectly.
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3
(use the tin used for baking the cake).
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4
Place the butter paper strip all along the inside border vertically.
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5
Let the ends overlap.
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6
Place the lower part of the cake into the tin keeping the butter paper strip up and around it.
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7
Boil the water, add in jelly crystals, stir and dissolve well.
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8
Put half the mix in the fill to chill.
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9
When thickened but not set, beat with a spoon and pour on to the layer of cake in the tin.
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10
Sprinkle a third of the biscuits crumbs on it.
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11
Place the centre layer of cake on top.
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12
Put in the chiller for jelly to set.
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13
Also place remaining jelly mix in freezer to thicken save 1 tbsp for top.
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14
Repeat as for above.
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15
Cover with top layer of cake.
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16
Pour the remaining jelly (1 tbsp) over it, spread.
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17
Sprinkle remain crumbs, decorated with minced strawberries.
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18
Refrigeratefor the topmost layer to set.
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19
To serve very carefully insert a wide spatula under the bottom layer.
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20
Hold the butter paper tight around the cake and transfer to a cake plate.
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21
Carefully peel off butter paper.
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22
Serve immediately with or possibly without vanilla ice-cream.
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23
Serves-6
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24
Making time -1 hour (excluding cake baking time)
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25
Shelf life -2 days in chiller.
