Three Layered Fruit Cake

Ingredients

Fruit Layer
1 1/3 cups coconut water
Few drops lemon juice
1 tbsp sugar
1¾ tsp agar-agar powder
2 cups small fruit pieces of your choice (I used mango, apple, watermelon, pineapple, red papaya, kiwi and blueberries)

Milk Layer
1 cup liquid milk
¼ cup water
1 1/2 tsp agar-agar powder
3 tbsp sugar
Few drops vanilla essence

 Bottom Juice Layer
1cup fresh orange juice
¾ tsp + 1/8 tsp agar-agar powder
Sugar to adjust flavor, if needed

Method
Before starting, make sure you have all your fruit cut and ready to use. Make the fruit layer.
In a small pot, add coconut water, lemon juice and agar-agar powder. Whisk until there are no more lumps. Once mixed, turn on the heat and bring to a full boil, stirring constantly.
Once boiling, let it boil for a minute or so, or until the agar-agar powder is completely dissolved. To check, scoop some liquid into a spoon, pour it off, then closely inspect the spoon to see if there are any specks of agar-agar powder stuck to the spoon. If not, you’re good to move on.
Add sugar and stir until dissolved, then remove from heat. Immediately pour about ¼ inch (0.6 cm) layer of the agar-agar into your mold. Working quickly, put in the fruit pieces, making sure you evenly distribute all the different colours. Once you’ve placed all the pieces, pour the rest of the liquid gently over the fruit. Let it sit for several minutes or until the top is firm enough to pour on the second layer.
While you wait for the fruit layer to set, make the second milk layer.
In a small pot, combine the milk, water and agar-agar powder. Stir to dissolve the powder. Add a few drops of vanilla essence, if using, then turn on the heat to medium high and bring to a boil, stirring constantly. Once boiling, let it boil for a minute or so, or just until the agar-agar is completely dissolved (do the same check). Then add sugar and stir to dissolve.
Your bottom layer should be firm enough by this point, but check by gently touching it and see if the top is set and dry; it is okay if it is still soft in the centre. Once it is ready, gently pour the piping hot milk layer on top of it. If the bottom layer is still quite soft, pour the milk layer onto the back of a spoon and let it drizzle gently onto the bottom layer.
While you wait for the second milk layer to set, make the bottom juice layer using the exact same method as the previous layers. Pour the juice layer onto the coconut layer. Refrigerate for a couple of hours until cold. When working with acidic liquids, such as orange juice or other tart juices, do not simmer the liquid any longer than necessary. Simmering agar-agar in an acidic liquid for a long time will break it down and it will not set.

Photos: Courtesy

Three Layered Fruit Cake

Ingredients Fruit Layer 1 1/3 cups coconut water Few drops lemon juice 1 tbsp sugar 1 tsp agar-agar powder 2 cups small fruit pieces of your choice (I used mango, apple, watermelon, pineapple, red papaya, kiwi and blueberries) Milk Layer 1 cup liquid milk cup water 1 1/2 tsp agar-agar powder 3 tbsp sugar Few drops vanilla essence Bottom Juice Layer 1cup fresh orange juice tsp + 1/8 tsp agar-agar powder Sugar to adjust flavor, if needed Method Before starting, make sure you have all your fruit cut and ready to use. Make the fruit layer. In a small pot, add coconut water, lemon juice and agar-agar powder. Whisk until there are no more lumps. Once mixed, turn on the heat and bring to a full boil, stirring constantly. Once boiling, let it boil for a minute or so, or until the agar-agar powder is completely dissolved. To check, scoop some liquid into a spoon, pour it off, then closely inspect the spoon to see if there are any specks of agar-agar powder stuck to the spoon. If not, youre good to move on. Add sugar and stir until dissolved, then remove from heat. Immediately pour about inch (0.6 cm) layer of the agar-agar into your mold. Working quickly, put in the fruit pieces, making sure you evenly distribute all the different colours. Once youve placed all the pieces, pour the rest of the liquid gently over the fruit. Let it sit for several minutes or until the top is firm enough to pour on the second layer. While you wait for the fruit layer to set, make the second milk layer. In a small pot, combine the milk, water and agar-agar powder. Stir to dissolve the powder. Add a few drops of vanilla essence, if using, then turn on the heat to medium high and bring to a boil, stirring constantly. Once boiling, let it boil for a minute or so, or just until the agar-agar is completely dissolved (do the same check). Then add sugar and stir to dissolve. Your bottom layer should be firm enough by this point, but check by gently touching it and see if the top is set and dry; it is okay if it is still soft in the centre. Once it is ready, gently pour the piping hot milk layer on top of it. If the bottom layer is still quite soft, pour the milk layer onto the back of a spoon and let it drizzle gently onto the bottom layer. While you wait for the second milk layer to set, make the bottom juice layer using the exact same method as the previous layers. Pour the juice layer onto the coconut layer. Refrigerate for a couple of hours until cold. When working with acidic liquids, such as orange juice or other tart juices, do not simmer the liquid any longer than necessary. Simmering agar-agar in an acidic liquid for a long time will break it down and it will not set. Photos: Courtesy