Old fashioned Thermomix Jelly Cakes made from soft vanilla cakes covered in raspberry jelly and coconut then filled with whipped cream.
Thermomix Jelly Cakes Recipe
When it comes to classic baking recipes, you really can't go past jelly cakes! Whether you grew up buying them from the bakery, or eating them at your grandma's house... they really are an old-time favourite!
Ingredients for Jelly Cakes
Our Thermomix Jelly Cakes have 3 main elements: the vanilla cakes, the raspberry jelly and coconut coating and the whipped cream filling.
Vanilla Cakes
- butter softened
- caster sugar
- vanilla extract
- egg
- milk
- self-raising flour
Jelly Coating
- raspberry jelly crystals
- water
- desiccated coconut
Filling
- whipped cream
Tips For Making Jelly Cakes In The Thermomix
- Jelly cakes are best served on the same day that you prepare them. Alternatively you can cook the cakes ahead of time and coat them in jelly/coconut and fill with whipped cream on the day.
- Classically, raspberry jelly crystals have been used to make jelly cakes, however you can change up the jelly flavour if you like.
- Allow the jelly to thicken for 1-2 hours in the fridge before dipping the cakes in (this will help the jelly to hold onto the cakes better).
- Use desiccated coconut (not shredded) to coat the cakes.
More Thermomix Sweet Recipes
We LOVE sweet recipes here at ThermoBliss! Here's a few more of our favourites!
Thermomix Jelly Cakes
Old fashioned Thermomix Jelly Cakes made from soft vanilla cakes covered in raspberry jelly and coconut then filled with whipped cream.
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Servings: 12 cakes
Calories: 369kcal
Cost: $5
Equipment
- Thermomix
- Oven
Ingredients
- 85 g packet raspberry jelly crystals
- 80 g butter softened
- 110 g caster sugar
- 1 teaspoon vanilla extract
- 1 egg
- 160 g milk
- 130 g self-raising flour
- 280 g desiccated coconut
- 240 g whipped cream see notes
Instructions
- Preheat oven to 175 degrees celsius (fan-forced). Lightly grease 2 X 12 hole patty pan tins and set aside.
- Prepare the jelly (as per the packet instructions) and place into the fridge for 1-2 hours or until slightly thickened.
- Meanwhile, place butter and sugar into the Thermomix bowl and and mix for 15 seconds, Speed 5.
- Add the vanilla extract, egg, milk and self-raising flour and mix for 10 seconds, Speed 7. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 7 or until smooth.
- Divide the mixture between the patty pan holes, filling to just below the top. Bake in the preheated oven for 10 - 12 minutes or until lightly golden and a skewer inserted into the middle comes out clean. Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- Dip each cake into the jelly mixture (one at a time - using a slotted spoon).
- Coat with the coconut by tossing together in a bowl.
- 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.
Notes
RECIPE NOTES
- Jelly cakes are best served on the same day that you prepare them. Alternatively you can cook the cakes ahead of time and coat them in jelly/coconut and then fill with whipped cream on the day.
- Classically, raspberry jelly crystals have been used to make jelly cakes, however you can use any jelly flavour you like.
- Allow the jelly to thicken for 1-2 hours in the fridge before dipping the cakes in (this will help the jelly to hold onto the cakes better). Do NOT allow the jelly to set - it should be thickened only.
- Use desiccated coconut (not shredded) to coat the cakes.
- Do not store the jelly cakes in the fridge as they will dry out. Store unfilled cakes in an airtight container at room temperature and then fill with whipped cream on the day of serving.
- This recipe is not suitable for freezing.
Nutrition
Calories: 369kcal | Carbohydrates: 32g | Protein: 5g | Fat: 26g | Saturated Fat: 20g | Cholesterol: 45mg | Sodium: 104mg | Potassium: 190mg | Fiber: 4g | Sugar: 19g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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Amber says
Was this meant for mini cupcake tins? Or 1x 12 cupcake tin?. I wasn’t even able to fill one 12 cupcake tray. So thought maybe half fill but that wasn’t enough either?.
Lucy says
Hi Amber, patty pan tins are used for this recipe (they're lower and flatter than cupcake tins).