Jelly Cakes filled with Smashed Raspberry Cream
Ingredients
- 2x 450g sponge cakes
- 85g packet raspberry jelly
- 2 cups desiccated coconut
- 2 x 200mL Bulla Dollop Cream
- 1/2 cup raspberries
Tips
- 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.
Cooking Directions
- Place cakes into the freezer, then prepare jelly to pack directions and refrigerate until cooled and syrupy, approx. 1 hour.
- When jelly is ready, remove cakes from freezer and cut into squares or rectangular shapes.
- Set up a production line with the cakes, bowl of jelly and tray of coconut.
- Using a large slotted spoon, dip sponge pieces into jelly to just coat, then roll in the coconut, shaking off excess. Allow to set on a cooling rack. Continue until all sponge pieces are coated. Refrigerate for at least 30 minutes until set.
- Meanwhile, lightly smash the raspberries and gently fold into the Bulla Dollop Cream. Refrigerate until required.
- Once jelly has set, fill or join sponges with raspberry cream.
Ingredients
- 2x 450g sponge cakes
- 85g packet raspberry jelly
- 2 cups desiccated coconut
- 2 x 200mL Bulla Dollop Cream
- 1/2 cup raspberries
Tips
- 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.