Giant Jelly Bundt Cake
Ingredients
First layer
- 15g pitaya powder
- 240ml longan water from canned
- 260g water
- 3 teaspoons agar powder
- 17-18 longan from canned
- Fresh strawberries for decoration
Second layer
- 250g oat milk
- 250g water and basil seeds
- 15g pitaya powder
- 20g sugar
- 3 teaspoons agar powder
Last layer
- 500g water
- 30g sugar
- 3 teaspoons agar powder
- Leftover longan fruit for decoration
Preparation
Spray the bundt mold with canola oil.
Mix the first layer ingredients and heat until agar dissolves, then pour into the mold.
Add longan and decorate with fresh strawberries on the side, then let cool for 10-15 minutes.
Mix the second layer ingredients and heat until agar dissolves, then pour over the first layer and let cool for 10-15 minutes.
Mix the last layer ingredients and heat until agar dissolves, then pour over the previous layers.
Add leftover longan fruit for decoration in the middle, let cool, and refrigerate overnight.
