During our trials the other day, I tested out a recipe for a cake that the Bride & Groom had requested. I’m not going to lie… it was completely disastrous, & nothing like what they had specified. What they had told us they wanted was something that wasn’t actually a cake. At least not in the traditional sense. They didn’t want chocolate. In fact, they wanted it light, fruity with strawberry, not too sweet, and a layer of almond nougat somewhere in the middle. What i ended up was this very dense layer of vanilla-caramel custard which was quite sweet, a layer of almond meringue which didn’t really stand up against the other flavors, and a very sticky layer of strawberry. It was miles off. I assure you, i was not discouraged. i decided to divide & conquer! i undertook the task of pulling apart & reassembling the recipe to achieve exactly what they asked for. I on the other hand decided that maybe they didn’t actually know what they wanted (sometimes we have an idea, but don’t know how to visualize it). With that in mind, I decided to take the specifications & flavors that they had outlined for us & give them a new edge. In my mind, the roulade was the perfect way to go. Technically it’s a cake, but the majority of it is whipped egg whites & yolks which gives it this wonderfully spongy & light texture. I also did half the dry ingredients with almond flour & added a touch of bitter almond to really bring out the flavor. Not overly sweet, not too cakey, kind of perfect. Then there’s thechantilly cream filling, light, fluffy, very little sugar, perfect to add a hint of vanilla too. & lets not forget the light layer of strawberry to add some intensity to those more subtly flavors & textures. It took me three attempts to get it exactly the way I wanted it, but overall I think I hit the nail on the head. Eirini & I will be presenting both options to them on Wednesday at the tasting along with the rest of the menu. Wish me luck! This was the final result!
- 3 eggs
- 1/4 cup caster sugar
- 2 1/2 tablespoons plain flour, sifted
- 250g strawberries, hulled, chopped
- 1/4 cup pure icing sugar, sifted
- 250g mascarpone cheese
- 2 tablespoons flaked almonds, toasted
- Pure icing sugar, to serve
- Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour.
- Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean.
- Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling.
- Place sponge, seam side down, on a plate. Top with almonds. Dust with icing sugar. Serve.
This is a nice tender cake – one of my Mom’s specialties from years ago. It is a great cake to take along to a picnic. This cake is perfect for afternoon tea. Use your favorite berries, fresh or frozen, to try different variations.
Makes 12 squares
Preparation time: 15 mins
Cooking time: 25 mins
- 1/2 cup (125ml) skim milk
- 1/2 cup low fat natural yoghurt
- 1 1/2 tbs finely chopped (not ground) walnuts
- Preheat oven to 200°C (180°C fan forced). Spray a 20cm square cake tin with olive or canola oil cooking spray.
- To make the cake, combine egg, milk, yoghurt and oil in a bowl and whisk until smooth. Sift flours, sugar and baking powder into a bowl. Stir dry and liquid ingredients together until just blended. Do not over beat.
- Fold in the blueberries and transfer batter to the prepared cake tin.
- To make the topping, combine sugar, walnuts and cinnamon in a small bowl and sprinkle over the cake batter.
- Bake 20-25 minutes, or until the top is golden and a tester comes out clean. Cool in the pan on a rack for 10 minutes. Cut into 12 squares and serve warm.
This apple crumble pie recipe is made with fresh apples, berries, cinnamon, and a brown sugar and butter topping. This old fashioned Apple Crumble recipe is a tasty and economical dessert. Can be served warm or cold and prepared in less than an hour. Delicious! Light and fluffy, with just a touch of old-time goodness. The perfect healthy dessert for the dinner table!
- Melted butter, for greasing
- 3 granny smith apples, peeled, cored and sliced
- 1/4 cup water
- 1/4 cup caster sugar
- 500g box Creative Gourmet frozen Mixed Berries
- 1/2 cup plain flour
- 1/2 cup brown sugar
- 1/2 cup natural muesli
- 125g butter, chilled and chopped
- Thick natural yoghurt or vanilla ice-cream, to serve
- Preheat oven to 180°C/160°C fan-forced. Grease a 6-cup (about 5cm deep) ovenproof dish with melted butter.
- Place apples, water and caster sugar in a medium saucepan. Cook over medium heat, stirring occasionally, for 10-15 minutes until very tender. Stir in frozen berries. Spoon mixture into prepared dish and gently smooth the top.
- To make the crumble topping, place flour, brown sugar and muesli in bowl. Rub in the butter until roughly crumbled. Evenly sprinkle crumble over berry mixture.
- Bake for 35-40 minutes until topping is golden. Serve with thick natural yoghurt or vanilla ice-cream.
- You can use any combination of Creative Gourmet frozen berries in this crumble.
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This beautiful dessert is a wonderful change from the traditional tart. This Peach tart is the perfect combination of buttery crisp pastry and sweet peaches. This tart looks lovely when pulled from the oven, with its pastry all brown and crisp, and the peaches all soft and sweet, with lightly caramelized edges. Excellent served warm with a small scoop of vanilla ice-cream.
Total time: 1 hr 30 mins
Cook time: 45 mins
- 7 tablespoon(s) butter (no substitutions), melted and cooled to room temperature.
- 1/3 cup of sugar
- 1/4 cup of vanilla extract
- 1 cup of all purpose flour
- 1 pinch of salt
Brown sugar fillings
- 1/2 cup of sugar
- 2 large eggs
- 1/4 cup of all purpose flour
- 1/2 cup of butter (no substitutions)
- 3 medium peaches peeled and thinly sliced
- Prepare crust: Preheat oven to 375 degrees F. In medium bowl, stir melted butter with sugar and vanilla until combined. Stir in flour and salt until dough just begins to come together. Press dough into 9-inch tart pan with removable bottom. Bake crust 15 minutes or until golden brown.
- Meanwhile, prepare Brown-Butter Filling: In small bowl, with wire whisk, beat sugar and eggs until well mixed. Beat in flour until blended; set aside.
- In 1-quart saucepan, heat butter over medium heat until melted and a dark, nutty brown but not burned, about 5 minutes, stirring occasionally. Whisking constantly, pour hot butter in steady steam into egg mixture until blended.
- Arrange peach slices decoratively on warm tart shell; pour in brown-butter mixture. Bake tart 45 minutes or until puffed and golden. Cool completely on wire rack. Refrigerate any leftovers.
This extraordinary dessert consists of Swiss roll covered in sherry, rum, or brandy,topped with layers of jelly, custard, whipped cream and fruits, making it the perfect treat to put on the table on a Aussie Christmas.
- 85g packet port-wine jelly
- 600ml carton thickened cream
- 1/3 cup icing-sugar mixture
- 250g Swiss roll, sliced
- ½ cup sherry, or a liqueur of choice
- 800g can peaches, drained
- 300g packet frozen cherries
- Prepare jelly following packet instructions. Chill until firm. Chop roughly.
- In a large bowl, using an electric mixer, beat the cream and icing-sugar mixture until soft peaks form. Chill.
- Arrange half the cake slices over the base of an 8-cup serving bowl. Drizzle with sherry.
- Top with half the fruit, half the jelly and half the cream mixture. Repeat with remaining ingredients, finishing with a cream layer. Chill, covered, for several hours or overnight. Serve topped with macadamia nuts (optional)
6 ingredients, average difficulty and serving 8
- Preparation time 20-30 minutes
- 8 small frozen sweet shortcrust tart cases
- 1/2 x 380g can Top ‘n’ Fill caramel
- 1 large banana thinly sliced
- 1/2 cup of caramel swirl ice-cream
- 1/3 caster sugar
- 1/4 cup roughly chopped salted peanuts
- Make praline Line a baking tray with baking paper. Place sugar and 1 1/2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don’t boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 8 to 10 minutes or until deep golden. Remove from heat. Stir in peanuts. Pour mixture, in a thin stream, on prepared tray. Stand at room temperature until set. Break into small pieces.
- Meanwhile, preheat oven to 180°C/ 160°C fan-forced. Place tart cases (in foil) on a baking tray. Bake for 10 minutes or until golden. Place on a wire rack. Remove from foil cases. Cool.
- Spoon 3 level teaspoons caramel into each pastry case. Top each with 2 slices banana and a small scoop of ice-cream. Sprinkle with praline. Serve and enjoy 🙂