Passion Fruit Slice Jelly Cake

Procedure

1. 1
   Prepare the Crust: Mix crushed graham crackers with 60g of melted butter. Press firmly into a rectangular glass dish (7x5 inches) and chill in the freezer for 15 minutes.
2. 2
   Cream Layer: In a chilled bowl, whip the all-purpose cream until doubled in volume. Gently fold in the condensed milk until smooth.
3. 3
   Spread the cream mixture evenly over the graham crust. Return to the refrigerator and let it set for at least 1 hour until the surface is firm.
4. 4
   Jelly Layer: In a pot, combine 500mL of water, 50g of sugar, and 25g of MENU PASSION FRUIT JELLY. Stir until dissolved.
5. 5
   Bring to a boil over medium heat, stirring constantly for 2 minutes.
6. 6
   Remove from heat and let the liquid cool for about 10–12 minutes. It should still be liquid but no longer steaming (to avoid melting the cream layer).
7. 7
   If using fresh passion fruit, stir the pulp and seeds into the jelly liquid now for an authentic look.
8. 8
   Assembly: Carefully pour the passion fruit jelly over the cream layer using the back of a spoon to break the stream.
9. 9
   Refrigerate for at least 4 hours or overnight until the jelly is completely firm.
10. 10
    To serve, slice into neat rectangles. The bright yellow jelly provides a beautiful contrast to the white cream and dark crust.