Ingredients
1 1/2 cups cubes cut from leftover cake (omit any icing present)
1 cup cake (or sweetened) bread crumbs
2 cups chopped mixed fruit fresh or canned
1 packet lemon jelly
1/2 packet red jelly (strawberry or raspberry)
3 1/2 cups water
2 tbsp. sugar
1 cup chilled light cream

Method
Boil 1 cup water, add 1 tbsp. sugar. Dissolve lemon jelly in it. Stir till clear. Take off flame.
Add 1 1/2 cups water. Stir, keep aside.
Mix cake cubes and fruit. Wet jelly mould, empty fruit, cake, in it. Mix. Pour lemon jelly to
cover contents.
Chill till almost set. Boil 1/2 cup water, add sugar. Dissolve red jelly. Stir till clear. Take off
fire. Add remaining water.
Stir well, pour over set lemon jelly. Allow to semi set. Sprinkle crumbs over it. Press lightly
with palm.
Allow to set completely n chiller. To serve, dip mould for a few seconds in hot water. Invert
with a sharp tap on plate.
Cut and set immediately, topped with cream.