Jelly Cakes

Jelly Cakes are, as far as I know, an old fashioned Australian speciality. A sort of pink raspberry flavoured alternative to the lamington (invented by a French chef in Australia -- see my previous blog post on the subject https://daysontheclaise.blogspot.com/2020/12/lamingtons.html).

 

Jelly Cake recipes are to be found in old Australian Women's Weekly or Country Women's Association (CWA) publications. Here is the one I used https://www.thecookingcollective.com.au/jelly-cakes/.

Jelly is not something French people understand or get on with in the way Australians do. Aussie jelly comes in packets of flavoured and sweetened crystals to be made up by adding water, so it mystifies British people too, who are used to a sort of gelled concentrate.

Anyway, a kind friend sent several packets of proper Aeroplane brand jelly crystals, so I made a trifle with one packet, and some jelly cakes with another. 

I filled my jelly cakes with whipped coconut cream, adding vanilla, sugar, whole raspberries and raspberry coulis. Coconut and raspberries is a nicer combination than dairy cream and raspberries in my opinion.

Further Reading: The story of Aeroplane Jelly on Wikipedia https://en.wikipedia.org/wiki/Aeroplane_Jelly.