Peach Blossom Surprise (Jelly Cakes)

An old bakery classic, the Peach Blossom, or as they are also called Jelly Cakes, are a twist on the iconic Aussie Lamington.  I have loving memories of these beautiful light fluffy cakes dipped in jelly, rolled in coconut and sandwiched together with cream.  To add an extra surprise, I add half a fresh raspberry on top of the cream to sandwich between the two cake pieces.  What a pleasant surprise!   One bite of these sweet morsels and you will be going back for more. The perfect addition to any high tea, Mother’s Day celebration or morning tea.

Cakes, muffins, cupcakes, whipped cream, jelly, jello, coconut, raspberry, little cakes, sandwich cakes

Cakes

Yield: 24

Author: Ange Zahn

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Peach Blossom Surprise (Jelly Cakes)

These small fluffy vanilla cakes are dipped in raspberry jelly, rolled in desiccated coconut, then sandwiched together with cream. To add an extra surprise, I add half a fresh raspberry on top of the cream to sandwich between the two cake pieces. What a pleasant surprise! One bite of these sweet morsels and you will be going back for more.

Prep time: 1 HourCook time: 12 MinInactive time: 2 HourTotal time: 3 H & 12 M

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Ingredients

Peach Blossom Cakes

• 80g butter
• ½ cup (110g) caster sugar
• 1 teaspoon vanilla
• 1 egg
• ⅔ cup milk
• ½ cup (150g) Self Raising Flour, sifted
• 12 raspberries (optional)
• 1 packet Aeroplane jelly (strawberry or raspberry flavoured)
• 1 cup coconut

Whipped Cream

• 300ml thickened cream
• ¼ cup icing sugar
• 1 teaspoon vanilla
• 125g mascarpone cheese

Instructions

Peach Blossom Cakes

1. Preheat the oven 160ºC. Grease 2 mini muffin pans or 2 rounded patty cake pans. Traditionally they are made in gem irons if you have some.
2. In a large measuring jug prepare jelly according to packet directions. Allow to cool on the bench.
3. Place the jelly in the fridge for approximately 1 hour. Jelly should be a little thick, but not anywhere near set.
4. Cream butter, sugar and vanilla with an electric mixer on high speed for approximately 5-6 minutes or until thick and creamy.
5. Add egg and mix on medium-low speed until well combined
6. Fold through milk and flour alternately until just combined. Do not overmix.
7. Spoon batter into cake pans, until just under the rim. Do not overfill.
8. Cook in the oven for 10-12 minutes.
9. Allow cakes to cool in cake trays.
10. When the cakes are cooled, remove them from their tray and place on a board.
11. Pour coconut on a large plate and remove jelly from the fridge.
12. Dip each cake into the jelly and, using a fork, turn the cake over to ensure it is fully coated in jelly liquid. Remove from the jelly and roll in the coconut. Place upside down on a cooling rack to dry.
13. Continue with each cake until all is finished. Place in the fridge for a minimum of one hour to set.

Whipped Cream

1. Place cream, icing sugar, vanilla and mascarpone in a large mixing bowl. Beat on high speed with an electric beater until thickened peaks form.
2. Using a teaspoon, place a heaped spoon of cream on the flat side of one cake, put 1 raspberry in the middle (if using) and put another cake on top.

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