Jelly cakes with berry cream
Delightful jelly cakes filled with berry cream. Perfect for any occasion! [158 characters]
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Blender
- Hand mixer
- Fine-mesh sieve
- Sifter
- Cake pan
- Cooling rack
- Pitcher
- Dish
- Saucepan
- Mixing bowl
- Wooden spoon
- Parchment paper
- Plastic wrap
- Baking sheet
- Chef's knife
- Cutting board
- Oven
- Stove
- Refrigerator
Ingredients
- 125 grams (4 ounces) unsalted butter, softened
- 1/2 cup (110g) caster (superfine) sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cup (225g) self-raising flour
- 1/3 cup (80ml) milk
- 2 cups (160g) desiccated coconut
- 1 1/4 cup (300ml) thickened (heavy) cream, whipped
- 1 tablespoon icing (confectioners') sugar
- 1 cup (150g) frozen mixed berries, chopped coarsely
- 25 fresh raspberries mixed berry jelly
- 1 cup (150g) frozen mixed berries, thawed
- 1 1/2 cup (375ml) apple blackcurrant juice
- 1/3 cup (75g) caster (superfine) sugar
- 1/4 cup (60ml) water
- 3 teaspoons gelatine
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