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Clear Gelatin Cake


Cherry blossom jelly

  • 4 tsp agar powder
  • 2 1/2 tsp sugar
  • 1 cup water
  • 1/2 oz salted cherry blossom

Milk jelly

  • 1 tbsp agar powder
  • 2 tsp sugar
  • 1 cup fat-free milk

For serving

  • brown sugar syrup
  • matcha


  • First, you need to make the cherry blossom jelly. Grab a bowl and add the sugar and agar. Combine well 
  • Grab a small pan and pour the water into it. Add your agar mixture and stir 
  • Ensure you're cooking over high heat and do this until the water is boiling. Once boiling, turn the heat to low and cook for around 2 minutes 
  • In the meantime, fill a bowl with cold water and ice cubes
  • Take the pan off the heat and place it into the ice bath. Leave to cool for around 3 minutes, stirring every so often 
  • Before using your cherry blossoms, you'll need to soak them in water for around 10 minutes. After soaking, squeeze the flowers gently
  • Now it's time to get your ice ball tray. Put the cherry blossoms in the tray and pour the agar mixture over the top 
  • Chill for at least 15 minutes
  • Whilst they're chilling, you can make the milk jelly. Grab a bowl and add the sugar and agar, mix well
  • Now pour the milk into a pan, add the agar mix, and stir occasionally
  • Place on high heat until it begins to simmer. Now lower the temperature to low heat and cook for around 2 minutes
  • Like with the cherry blossom jelly, move the pan to the ice for a few minutes
  • Now pour the milk mix over the cherry blossom layer (after it's chilled). Now cover and chill for a further one hour
  • Remove the cake and pour the syrup over the top. You can decorate with matcha if you wish
  • Your cake is ready to serve!