in english-speaking countries, berliners are often called doughnuts and are usually filled with jam, jelly, custard or whipped cream. however, in south australia, the kitchener bun is a berliner cut on the side for the filling of jam and cream. in anglophone north america, the most common term for the jam- or jelly-filled pastry is "jelly doughnut". the name is somewhat misleading, since the jam or jelly used is specially made with less pectin, so that it does not "set" like jams and jellies manufactured for table use but has a consistency comparable to bavarian cream.