my nestle menu
Skip to main content

Browse Here

  • RECIPES
    • By Course or Type
    • Ramadan Recipes
    • By Method
    • By Product
    • Healthy Eating
    • Iranian Recipes
    • Kuwaiti Recipes
    • Levant Recipes
    • Saudi Arabian Recipes
    • By Cuisine
    • By Occasion
    • Quick & Easy Recipes
    • Asian Recipes
    • International Cuisine Recipes
    • Iraqi Recipes
    • Lebanese Recipes
    • Omani Recipes
    • Mediterranean Recipes
  • Kids
    • Nutrition & Research
    • Recipes
  • Nutrition and Health
    • Myth & Tips
    • Nutrition Dictionary
  • BRANDS
    • Aero
    • COFFEE MATE
    • CRUNCH® CEREALS
    • Cocoa Puffs
    • Fitness Toasties
    • ILLUMA 3
    • KLIM®
    • MAGGI®
    • NAN® 3
    • NESCAFÉ®
    • NESQUIK®
    • NESTLÉ® CERELAC®
    • NESTLÉ® Pure Life®
    • NIDO® PLUS
    • PROGRESS KIDS GOLD
    • SMARTIES®
    • COUNTRY CORN FLAKES®
    • Chocapic
    • Cookie Crisp
    • HONEY CHEERIOS®
    • KITKAT®
    • LION® CEREAL
    • NESCAFÉ® Dolce Gusto®
    • NESQUIK® CEREALS
    • NESTLÉ FITNESS®
    • NESTLÉ® DESSERT SOLUTIONS
    • NIDO® FORTIFIED
    • PROMISE PE GOLD
    • Perrier
logo
  • English
  • عربى
Search
Please wait
Welcome
Forgot Password?
Or Login Using Facebook

Don`t have an account yet? Register here.

Create New Account

Already have an account? Login here.

Reset Password

Password reset instructions will be sent to your registered email address.

Already have an account? Login here.

Jungle Cake
Jungle Cake
  • Kids

Jungle Cake

  • 1:30
  • 0:30
  • 20
1
1
  • Facebook
  • Twitter
  • Pin it
  • INGREDIENTS

    Jungle Cake with

  • NUTRITIONAL INFORMATION

    Jungle Cake with

  • HOW TO PREPARE

    Jungle Cake with

  • REVIEWS

    Jungle Cake with

  • 0.5 teaspoon green food colour
  • 0.5 teaspoon blue food colour
  • For the sponge cake:
  • 10 Eggs
  • 1.25 cups Sugar
  • 1.5 tablespoons Lemon zest
  • 1 teaspoon Vanilla essence
  • 2.25 cups Plain flour
  • For the chocolate mousse:
  • 20 g gelatin leaves
  • 300 g Dark chocolate
  • 3 tin NESTLÉ Sweetened Condensed Milk
  • 500 ml whipped cream
  • For the butter cream:
  • 1 cup butter
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 1 teaspoon Vanilla essence
  • For the sugar syrup:
  • 250 ml Water
  • 1 cup Sugar
  • 1 teaspoon Vanilla essence
  • For the coating:
  • 1.5 cups desiccated coconut
  • 1 teaspoon food coloring
  • 1 teaspoon food coloring

Like recipe? Add the ingredients to your basket and deliver to you.

  • Energy 500 Kcal
  • Protein 9.2 g
  • Carbohydrate 55 g
  • Fats 28 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
To prepare the sponge cake: Beat, using an electrical mixer, the eggs, sugar, lemon zest, vanilla for 8 to 10 minutes until foaming; add the flour gradually using a spoon and mix slowly.
2
Pour the mixture into a greased 30x25 cm baking tin and bake in a preheated oven at 180 °C for 25 to 30 minutes or until a skewer inserted in the middle comes out clean.
3
To prepare the chocolate mousse: Put the gelatin in cold water and keep aside for 5 minutes.
4
Melt the chocolate and warm up the NESTLÉ Sweetened Condensed Milk. Strain the gelatin and melt it in the microwave for 15 seconds or on direct fire, add it to the NESTLÉ Sweetened Condensed Milk and mix.
5
Add the melted chocolate to the mixture and mix well. Using a spoon, slowly pour the whipped cream and mix all together. Avoid over-mixing the cream which damages its texture.
6
To prepare the butter cream: Using an electrical mixer, beat the butter, NESTLÉ Sweetened Condensed Milk and vanilla for 6 minutes or until the color turns to white.
7
To prepare the sugar syrup: Bring the water and sugar to boil, and keep aside to cool down.
8
Add the vanilla essence just before use. Use cold.
9
Finally: Cut the sponge cake into 3 layers. Put one layer on a wooden or carton base; brush it with sugar syrup, and using a spatula spread evenly half the quantity of the chocolate mousse on the sponge. Put the second layer and repeat the same process. Put the last layer on top and keep the cake in the fridge for at least 1 hour.
10
Cover the whole surface of the cake using the cream (save some to make a river of cream). Using your hands, cover the sides of the cake with the coconut.
11
Wear gloves and mix the coconut with the green food coloring and cover the top of the cake.
12
Color the remaining butter cream with the blue food coloring to make a small river before sprinkling the green coconut. Add some plastic animal toys on the top.

Dont’ forget to save this recipe in your very own Nestlé Family Recipe Book. Kindly Login or Register to save this recipe and more.

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Jungle Cake with

  • 0.5 teaspoon green food colour
  • 0.5 teaspoon blue food colour
  • For the sponge cake:
  • 10 Eggs
  • 1.25 cups Sugar
  • 1.5 tablespoons Lemon zest
  • 1 teaspoon Vanilla essence
  • 2.25 cups Plain flour
  • For the chocolate mousse:
  • 20 g gelatin leaves
  • 300 g Dark chocolate
  • 3 tin NESTLÉ Sweetened Condensed Milk
  • 500 ml whipped cream
  • For the butter cream:
  • 1 cup butter
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 1 teaspoon Vanilla essence
  • For the sugar syrup:
  • 250 ml Water
  • 1 cup Sugar
  • 1 teaspoon Vanilla essence
  • For the coating:
  • 1.5 cups desiccated coconut
  • 1 teaspoon food coloring
  • 1 teaspoon food coloring

Like recipe? Add the ingredients to your basket and deliver to you.

NUTRITIONAL INFORMATION

Jungle Cake with

  • Energy 500 (Kcal)
  • Protein 9.2 (g)
  • Carbohydrate 55 (g)
  • Total Fat 28 (g)
HOW TO PREPARE

Jungle Cake with

1
To prepare the sponge cake: Beat, using an electrical mixer, the eggs, sugar, lemon zest, vanilla for 8 to 10 minutes until foaming; add the flour gradually using a spoon and mix slowly.
2
Pour the mixture into a greased 30x25 cm baking tin and bake in a preheated oven at 180 °C for 25 to 30 minutes or until a skewer inserted in the middle comes out clean.
3
To prepare the chocolate mousse: Put the gelatin in cold water and keep aside for 5 minutes.
4
Melt the chocolate and warm up the NESTLÉ Sweetened Condensed Milk. Strain the gelatin and melt it in the microwave for 15 seconds or on direct fire, add it to the NESTLÉ Sweetened Condensed Milk and mix.
5
Add the melted chocolate to the mixture and mix well. Using a spoon, slowly pour the whipped cream and mix all together. Avoid over-mixing the cream which damages its texture.
6
To prepare the butter cream: Using an electrical mixer, beat the butter, NESTLÉ Sweetened Condensed Milk and vanilla for 6 minutes or until the color turns to white.
7
To prepare the sugar syrup: Bring the water and sugar to boil, and keep aside to cool down.
8
Add the vanilla essence just before use. Use cold.
9
Finally: Cut the sponge cake into 3 layers. Put one layer on a wooden or carton base; brush it with sugar syrup, and using a spatula spread evenly half the quantity of the chocolate mousse on the sponge. Put the second layer and repeat the same process. Put the last layer on top and keep the cake in the fridge for at least 1 hour.
10
Cover the whole surface of the cake using the cream (save some to make a river of cream). Using your hands, cover the sides of the cake with the coconut.
11
Wear gloves and mix the coconut with the green food coloring and cover the top of the cake.
12
Color the remaining butter cream with the blue food coloring to make a small river before sprinkling the green coconut. Add some plastic animal toys on the top.
REVIEWS

Jungle Cake with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

NEW AND EXCITING SIMILAR DISHES FOR YOU TO TRY OUT

  • Show Me More
Chicken and Vegetables Sambousek
Chicken and Vegetables Sambousek
Potato Kibbeh in Oven
Potato Kibbeh in Oven
Pepperoni Pizza Bolognese
Pepperoni Pizza Bolognese
Light Christmas Cookies
Light Christmas Cookies
Chocolate Chip Muffins
Chocolate Chip Muffins
Chocolate Chip Cookies
Chocolate Chip Cookies
Almond and Caramel Cookies
Almond and Caramel Cookies
Meat & Potatoes Samboosak
Meat & Potatoes Samboosak
Recipes
  • By Course or Type
  • By Cuisine
  • By Method
  • By Occasion
  • By Product
  • Quick & Easy Recipes
  • Ramadan Recipes
  • Asian Recipes
  • Healthy Eating
  • International Cuisine Recipes
  • Iranian Recipes
  • Iraqi Recipes
  • Kuwaiti Recipes
  • Lebanese Recipes
  • Levant Recipes
  • Omani Recipes
  • Saudi Arabian Recipes
  • Mediterranean Recipes
Kids
  • Nutrition & Research
  • Recipes
Nutrition and Health
  • Myth & Tips
  • Nutrition Dictionary
Our Brands
  • Aero
  • COFFEE MATE
  • COUNTRY CORN FLAKES®
  • CRUNCH® CEREALS
  • Chocapic
  • Cocoa Puffs
  • Cookie Crisp
  • Fitness Toasties
  • HONEY CHEERIOS®
  • ILLUMA 3
  • KITKAT®
  • KLIM®
  • LION® CEREAL
  • MAGGI®
  • NAN® 3
  • NESCAFÉ® Dolce Gusto®
  • NESCAFÉ®
  • NESQUIK® CEREALS
  • NESQUIK®
  • NESTLÉ FITNESS®
  • NESTLÉ® CERELAC®
  • NESTLÉ® Pure Life®
  • NIDO® FORTIFIED
  • NIDO® PLUS
  • Nestlé Desserts Arabia
  • PROGRESS KIDS GOLD
  • PROMISE PE GOLD
  • Perrier
  • SMARTIES®
  • Home
  • My Ramadan
  • Video
  • Recipes
  • Security and Privacy
  • Terms & Conditions
  • Site Map

© 2019 All Intellectual Property Rights are reserved to Société des Produits Nestlé S. A. Vevey – Switzerland – Trademarks Owner

Nestlé Middle East Consumer Portal