Pineapple Jelly Fridge Cake

20′ prep, 10′ cooking, plus 4–5 hours in the fridge. The classic Greek mum's fridge cake, built in a 25×35 cm dish: rusks soaked in hot syrup for the base, a thick stovetop cream over them, and a layer of pineapple jelly set on top. Each layer has to be cold and firm before the next goes on, so the schedule matters more than the technique.

Ingredients

• 18 rusks
• 300 g water
• 250 g granulated sugar
• 700 g whole milk
• 300 g double cream, 35%
• 80 g cornflour
• 140 g granulated sugar
• 1 tsp vanilla extract
• 1 egg yolk
• 50 g butter
• 200 g pineapple jelly powder
• 800 g water

Preparation

1. Put a small pan over medium heat with the 300 g water and the 250 g sugar. Stir and let it go for 2–3 minutes, until the sugar has dissolved and the syrup comes to a boil.
2. Meanwhile, lay the rusks in a 25×35 cm baking dish in two layers, side by side, covering the whole base.
3. Take the syrup off the heat and pour it over the rusks a ladleful at a time, spreading it evenly.
4. Leave the base to sit while you make the cream, so the syrup soaks in and cools a little.
5. For the cream, put the milk, double cream, cornflour, sugar, vanilla extract, and egg yolk into a saucepan and set it over medium heat.
6. Whisk continuously for 3–4 minutes, until it comes to a boil and thickens, then take it off the heat.
7. Cut the butter into cubes, drop them into the hot cream, and stir until melted and smooth.
8. Pour the cream over the soaked rusks and level it across the whole surface with a silicone spatula.
9. Cover with cling film pressed directly onto the cream so it can't form a skin, and refrigerate for 2 hours, until firmly set.
10. About half an hour before the cream is ready, put the jelly powder in a bowl with half the water, boiling, and stir until the powder has dissolved.
11. Add the rest of the water, cold, stir again, and leave the mixture at room temperature for 20–30 minutes to cool.
12. Take the dish out of the fridge, remove the cling film, and ladle the jelly gradually over the cream so it doesn't dig into it.
13. Cover again and return to the fridge for 2–3 hours, until the jelly has set. Cut into squares and serve.