Raspberry & Cream Jelly Cakes #desserts #whippedcream

A great fave… these Raspberry and Cream Jelly Cakes are consistently a hit! Nibbles of rich vanilla cake loaded up with whipped cream and covered in raspberry jam and coconut.

Make proper acquaintance with these great Raspberry and Cream Jelly Cakes! They truly are the ideal mix of vanilla cake, raspberry jam, whipped cream and coconut. YUM!!!

This formula depends on a CWA great (and you can NOT turn out badly with a CWA recipe!!). The vanilla cakes are speedy and simple to prepare. At that point it's simply an issue of covering them in the jam blend, throwing in coconut and loading up with whipped cream.

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Ingredients

• 80 g butter softened
• 1/2 cup (110g) caster sugar
• 1 tsp vanilla extract
• 1 egg
• 2/3 cup (160g) milk
• 1 cup (130g) self-raising flour sifted
• 85 g packet raspberry jelly crystals
• 1 cup (240g) boiling water
• 1 cup (240g) cold water
• 3 1/2 cups (280g) desiccated coconut
• 1 cup (240g) whipped cream

Instructions
Conventional Method

1. Preheat oven to 175 degrees celsius (fan-forced). 
2. Lightly grease 2 X 12 hold patty pan tins and set aside. 
3. Cream the butter, caster sugar and vanilla extract until pale and creamy. 
4. Add the egg and beat until well combined. 
5. Fold through the milk and self-raising flour (see notes). 
6. Divide the mixture between the patty pan holes, filling to just below the top. 
7. Bake in the preheated oven for 15 - 18 minutes or until lightly golden and a skewer inserted into the middle comes out clean. 
8. Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely. 
9. Meanwhile prepare the jelly with the boiling water and cold water (as per the packet instructions) and place into the fridge for 1-2 hours or until slightly thickened. 
10. Dip each cake into the jelly mixture (one at a time - using a slotted spoon). Then coat with the coconut by tossing together in a bowl. 
11. Place a spoonful of whipped cream on top of one of the jelly cakes and sandwich together with another. 

Place into the fridge to set.
Thermomix Method

1. Preheat oven to 175 degrees celsius (fan-forced). Lightly grease 2 X 12 hold patty pan tins and set aside. 
2. Place sugar and butter into the Thermomix bowl and and mix for 15 seconds, Speed 5.
3. Add the vanilla extract, egg, milk and self-raising flour and mix for 15 seconds, Speed 5.
4. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
5. Divide the mixture between the patty pan holes, filling to just below the top. Bake in the preheated oven for 15 - 18 minutes or until lightly golden and a skewer inserted into the middle comes out clean. 
6. Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely. 
7. Meanwhile prepare the jelly with the boiling water and cold water (as per the packet instructions) and place into the fridge for 1-2 hours or until slightly thickened. 
8. Dip each cake into the jelly mixture (one at a time - using a slotted spoon). Then coat with the coconut by tossing together in a bowl. 
9. Place a spoonful of whipped cream on top of one of the jelly cakes and sandwich together with another. Place into the fridge to set. 

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