Ingredients
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
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 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. - 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. - 1. Beat the cream, vanilla extract and vanilla pudding mix (Butterfly in), 30-40secs/sp4 or until a firmish consisitency. Do not overbeat.
- 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.
How to:
Jelly coating:
Cream filling
Assembly:
Tip
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" 💕✅👍
Thermomix Model
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Recipe is created forTM 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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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