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Jelly cakes filled with cream.
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Thermomix Jelly Cakes

Old fashioned Thermomix Jelly Cakes made from soft vanilla cakes covered in raspberry jelly and coconut then filled with whipped cream.
Course Dessert
Cuisine sweet
Prep Time 15 minutes
Cook Time 20 minutes
Chill time 2 hours
Total Time 2 hours 35 minutes
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