Jelly Cakes filled with Smashed Raspberry Cream | Bulla
Experience a burst of fruity goodness in every bite with these jelly cakes, made with delicious Bulla Dollop Cream.
Ingredients
- 2x 450g sponge cakes
- 85g packet raspberry jelly
- 2 cups desiccated coconut
- 2 x 200mL Bulla Dollop Cream
- 1/2 cup raspberries
- Freezing the sponges ensures the sponge doesn’t absorb too much jelly and become soggy. Sponges can be coated in advance and kept in the refrigerator, then fill with cream when serving.
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