SEVENTIES RASPBERRY MINT "JELLY" CAKE

Seventies Raspberry Mint

Provided by Alex Guarnaschelli

Categories dessert

Time 5h

Yield 10 to 12 servings

Number Of Ingredients 7

Two 750-milliliter bottles fruity red wine, such as Merlot or Cabernet Sauvignon
2 cups sugar
Six 3-ounce boxes raspberry gelatin, such as Jell-O
Two 16-ounce cans smooth cranberry sauce, chopped into small pieces
1 1/2 pints fresh raspberries
8 sprigs fresh mint, stemmed, plus more for decorating
1 1/2 cups unsweetened whipped cream

Steps:

Reduce the red wine: Combine the wine and sugar in a medium pot over medium heat and reduce until there are 2 cups total liquid, 30 to 40 minutes.
Make the gelatin: In a large bowl, combine the gelatin with 5 1/2 cups boiling water, then stir in the still warm reduced red wine. Stir until dissolved. Add the cranberry sauce; stir until melted.
Create the first layer: Layer 1/2 pint raspberries, top-side down, in each crevice of a 10- to 15-cup Bundt mold. Imagine you are looking at them and building this dessert upside down (because you are) and will see the opposite side when the dessert is unmolded. Gently pour enough of the cranberry mixture to cover the first layer of fruit, about half. Place the mold on a sheet pan and chill in the refrigerator until mostly set, about 2 hours.
Create the second layer: On top of the set up gelatin, gently arrange another half pint of raspberries all through the center of the mold. Put mint leaves wherever there are gaps. Pour the remaining gelatin carefully on top. Refrigerate for another 2 hours or up to overnight.
To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream.