Raspberry Jelly Cake Topping

Raspberry Jelly

This is a tart raspberry jelly that I top sweet cakes with, especially my gluten free chocolate cake with raspberry mousse filling. It is the perfect balance to any cake with a sweet filling and so easy to prepare with frozen raspberries in the Tefal Cuisine Companion. 

Raspberry Jelly Topping

Note: Australian cup and spoon measurements used. 1 cup=250mls. 1 tablespoon=20mls.
3 gelatine leaves
Enough water to cover gelatine leaves
200 gms frozen raspberries
1/4 cup water extra
1 & 1/2 tablespoons caster sugar
Soak gelatine leaves in cold water.
Insert Ultrablade. Stopper out.
Add frozen raspberries, 1/4 cup water and caster sugar. Brush any sugar off blade with pastry brush.  Sp3:70deg:2min. Or until sugar is dissolved. Scrape bowl with spatula.
Sp3:95deg:1min 30sec.
Squeeze excess water from gelatine leaves and add to bowl with raspberries. Sp4:40sec.
Strain mixture through wire mesh sieve into heatproof bowl and set aside until mixture is the consistency of a light syrup.
Place cake to be topped with the raspberry jelly syrup into a loose bottomed cake tin. Pour the raspberry syrup into the centre of cake and tilt cake from side to side to spread syrup to outer edges. Refrigerate until set. You may have to repeat tilting the cake to evenly distribute the jelly whilst it's setting in the fridge.