Passionfruit Jelly cakes with Vanilla Custard Cream filling

You are here:

Print to PDF

[X]

Print recipe

Passionfruit Jelly cakes with Vanilla Custard Cream filling

Print:

main picture

tips

step pictures

comments

Print recipe

I'm cooking this today

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

Add to shopping list

6

2h 25min

Preparation 2h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  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!
9
Afternoon tea Supper Alcohol-free Non-dairy Vegetarian Nut free Baking Creative Easy Low budget Natural Quick Birthday Children birthday Everyday Holiday Party Picnic Cake

Recipe's preparation

How to:

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 , 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.

Jelly coating:

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.

Cream filling

1. Beat the cream, vanilla extract and vanilla pudding mix (Butterfly in), 30-40secs/sp4 or until a firmish consisitency. Do not overbeat.

Assembly:

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.

Accessories you need

Butterfly
buy now

Spatula
buy now

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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.