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Passionfruit Jelly cakes with Vanilla Custard Cream filling


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4

Ingredients

12 piece(s)

Jelly cakes: Base

  • 2 eggs
  • 3/4 cup app. cream, whipping or pouring
  • 150 g caster sugar
  • dash vanilla extract
  • 150 g SR flour, or 150g cake flour + 2 tspns baking powder

Jelly coating

  • 85g package Passionfruit Jelly Crystals
  • 250ml --- Boiling water
  • 200ml --- chilled water

Cream filling (optional)

  • 250 g whipping cream
  • 230 g Milk
  • 1 package Cottees instant pudding
  • dash vanilla extract

coconut coating

  • --- 2-3 cups desiccated coconut
  • 6
    2h 25min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    How to:
  1. Preheat the oven to 180°C.
    Line a slice pan with baking paper.

    1. Break eggs into a measuring cup, whisk lightly.

    2. Add enough cream to make 250ml (usually about 3/4 cup)

    3. insert the butterfly to the Closed lid, add the egg/cream mixture, and vanilla.

    4. Beat30secs/sp4.

    5. Remove the butterfly, and add the sugar,

    6. Beat 40secs/sp4. Scrape and beat again 10secs/ sp4.

    7. Add the flour and beat 10secs/sp5.

    8. Scrape the bowl and beat again 5secs/sp5.

    9. Spread evenly in the slice tin.

    10. Bake 20-25mins 180°C.


    11. Leave in the pan to cool.
  2. Jelly coating:
  3. 1. Combine the jelly crystals with the boiling water in a small bowl, until jelly had dissloved.
    Add the chilled water.

    2. Chill in the fridge until it reaches the consisitency of egg whites. Mine took 2-3 hours. Keep any eye on it.
    Too runny and it will sink into the cakes making a soggy mess..too firm and you won't be able to roll the cakes in it.
  4. Cream filling
  5. 1. Beat the cream, vanilla extract and vanilla pudding mix (Butterfly in), 30-40secs/sp4 or until a firmish consisitency. Do not overbeat.
  6. Assembly:
  7. 1. Slice the cake into 12 blocks.

    2. Dip each piece into the jelly mixture, coating all around, followed by the coconut.

    3. Set until firm.

    4. Slice each block in half horizontally.

    5. Fill each half with the cream filling, replacing the lids.



    6. Chill again until nicely set.
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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

A real blast from the past..but once again made easier with Thermie!

If you wish, you can make these (traditional style) in patty pans.

You can also spread each half with raspberry jam before joining with the vanilla cream.

"Thermifyme" 💕✅👍


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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