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
Equipment
- Thermomix
- Oven
Ingredients
- 80 g butter
- 110 g caster sugar
- 1 tsp vanilla extract
- 1 egg
- 160 g milk
- 130 g self-raising flour
- 85 g packet raspberry jelly crystals
- 240 g boiling water
- 240 g cold water
- 280 g desiccated coconut
- 240 g whipped cream
Instructions
- Preheat oven to 175 degrees celsius (fan-forced). Lightly grease 2 X 12 hole patty pan tins and set aside.
- 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 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 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. Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- 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.
- 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 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.
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).