Jelly Cakes With Berry Cream - cooking recipe

Ingredients

8 tbsp (1 stick) unsalted butter, softened
1/2 cup granulated sugar
2 tsp vanilla extract
2 None eggs
1 1/2 cups self-rising flour
1/3 cup milk
2 cups flaked coconut
1 1/4 cups heavy cream, whipped
1 tbsp powdered sugar
1 cup frozen mixed berries, chopped coarsely
25 None fresh raspberries
None None FOR THE MIXED BERRY JELLY
1 cup frozen mixed berries, thawed
1 1/2 cups apple blackcurrant juice
1/3 cup granulated sugar
1 pkg (1/4 oz) unflavored gelatin

Preparation

Preheat the oven to 350\u00b0F. Grease a 9-inch square pan generously with butter; line bottom with parchment paper.
Beat butter, granulated sugar and half the extract in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches. Spread mixture into prepared pan.
Bake about 25 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Meanwhile, for the mixed berry jelly. Blend or process berries until smooth. Stir juice, sugar and berry puree in medium saucepan on medium heat until sugar dissolves. Strain mixture through fine sieve; discard solids. Sprinkle gelatin over 1/4 cup water in small bowl. Stand bowl in small saucepan of simmering water, stirring, until gelatin dissolves. Stir gelatin mixture into berry mixture. Pour into shallow dish. Refrigerate, stirring occasionally, until set to the consistency of unbeaten egg white.
Trim edges from all sides of cake. Cut cake into 25 squares. Dip each square into jelly then roll in coconut. Place on tray; cover. Refrigerate 30 mins.
Beat cream, powdered sugar and remaining extract in medium bowl with electric mixer until soft peaks form. Fold in chopped berries. Split each jelly cake in half; sandwich with berry cream. Top each jelly cake with a fresh raspberry.