Check cake

Check cake

Ingredients

• Butter 12 ounces
• Caster sugar 12 ounces
• Flour 12 ounces
• Eggs 6 separated
• Milk 4 tbsp
• Coco powder 3 tbsp
• Baking powder 3 tsp
• Vanilla essence 2 tsp

Ingredients for icing

• Butter 6 ounces
• Icing sugar 12 ounces
• Crushed nuts or crushed biscuits as required

Method

• Beat 12 ounces butter and 12 ounces sugar till light and creamy. Add in 1 egg yolk at a time and continue to beat well add in 2 tsp essence beat 6 eggs white stiff, fold in the mixture, sieve together 12 ounces flour and 3 tsp baking powder and fold in the butter and egg mixture also fold in the 4 tbsp milk. Make paste with 3 tbsp coco powder and 2 tbsp extra milk and 2 tsp caster sugar, divide cake batter into two add dissolved coco mixture in one and add yellow color few drops in second mixture. Greased your 3 sandwich tins well. In your two tins first arrange yellow batter all around on circle then coco batter lastly yellow batter and arrange the third pan with coco batter first then yellow batter then again chocolate, bake in a pre heated oven on 180 degree C for 35 minutes. Remove cake on wire rack. Cool completely.

To assemble

• On a cake plate we put the yellow batter cake first, apply with strawberry jam, sandwich the coco cake on it, apply jam on it and sandwich the yellow cake on top. Apply the prepared icing on top and sides of the cake. Decorate the sides with crushed biscuits. And decorate the top in check design.

Method for butter icing

• Beat 6 ounce butter by gradually adding 12 ounces icing sugar, beat till creamy when thick use as required.

Read more »

Porridge Pak

Porridge Pak

Ingredients

• Pourage oats 1 cup
• Desiccated coconut 1 cup
• Baking powder ½ tsp
• Butter 4 ounce
• Flour 1 cup
• Caster sugar 6 ounce
• Honey 2 tbsp
• Milk 2 tbsp
• Almond coarsely chopped 4 tbsp

Method

• Melt butter and honey together on low heat in a sauce pan. Remove and keep aside, in another bowl mix together coconut, oats, baking powder, flour, sugar and almonds add all this to the butter and honey mixture, mix well, spread evenly on a greased pan, bake on 150 degree C for 15 minutes till light golden.

Read more »

Zeera Biscuits

Zeera Biscuits

Ingredients

• Butter 4 ounce
• Flour 8 ounce
• Castor sugar 2 ounce
• Baking powder ¼ tsp
• Salt ½ tsp
• White cumin whole 1 tsp
• Egg 1

Method

• Sift together flour, baking powder, mix in salt, beat butter and sugar till light and creamy, add in egg and continue beating. Add cumin; fold in the sieved mixture of flour and baking powder. Mix lightly with your hand. Form it into dough. Roll to a medium size. Cut with round cutter. Place on a baking tray. Prick with fork. Bake for 12 to 15 minutes on 180 degrees.

Read more »

Digestive Biscuits

Digestive Biscuits

 

Ingredients

• Wholemeal Flour 1 ½ cup
• Oatmeal 1 ½ cup
• Butter (Chilled) 150 gms
• Soda Bicarb ½ tsp
• Brown sugar ¼ cup
• Salt ½ tsp
• Milk 3-4 tbsps

Method

• Sieve flour and oatmeal in a processor. Rub in butter until bread crumbs form. Add soda, sugar and salt. Add milk to bind it all together into a dough. Wrap dough in cling wrap, and chill for 30 minutes. Preheat oven to 170 degrees Centigrade and line 2 baking trays with foil. Roll the dough on a floured surface until 4 mm thick. Cut the biscuits, and prick with a fork. Bake for 15 minutes, until golden and crisp. Allow to cool on the tray. Spread with melted chocolate is optional.

Read more »

Strawberry Bavarian

Strawberry Bavarian

Ingredients

• Strawberry jelly 1 packet
• Boiling water ¾ cup
• Frozen sliced strawberry 2cups
• Whipped cream 8 ounces
• Any chocolate biscuit crushed 1 ½ cup
• Butter melted 3 ounces

Method for base

• Crush cookies mixed with melted butter, spread in a pie plate, chill until firm, dissolve jell-o in boiling water add in strawberries, chill until syrupy, beat cream stiff and fold into thicken mixture, pour into dish over chocolate base, chill until firm, decorate with piped cream.

Read more »

Cheesy Lemony Flan

Cheesy Lemony Flan

Ingredients for base

• Digestive biscuits finely crushed 2 cups
• Melted butter 4 ounces

Method for base

• Crush biscuits mix with melted butter, press in an 8 inches pie plate, keep aside, preheat oven to 150 degree C.

Ingredients for filling

• Condensed milk ¾ cup
• Curd cheese ½ cup heaped
• Lemon juice 2 tbsp
• Lemon zest 1 tsp
• Flour 1 tbsp heaped
• Eggs 3 separated

Method for filling

• In a bowl beat together condensed milk, curd cheese, flour, lemon juice, lemon zest, egg yolks until thick, beat egg whites stiff, fold in the mixture, pour mixture onto the biscuit base, bake for 35 to 40 minutes in a preheated oven 150 degree C until filling firm, cool and decorate of swirls of fresh cream.

Read more »

Apricot biscuit delight

Apricot biscuit delight

des

Ingredients

• Biscuits broken into small pieces 2 cups
• Apricots soaked for 2 hours 200 gm
• Fresh cream 2 packets
• Almonds toasted 3 tbsp

Ingredients for custard

• Milk 4 cups
• Sugar 8 tbsp
• Vanilla custard powder heaped 3 tbsp
• Condensed milk 4 tbsp
• Bake Parlor colored vermicelli 100 gm 1 packet

Method

• Soak 200 gm apricot for 2 hours, remove seeds and cook for 15 minutes in ¼ cup water till soft, keep aside, make custard with 4 cups milk and 8 tbsp sugar till boiling add 3 tbsp custard powder mixed with ¼ cup cold milk and bake parlor vermicelli and add to the milk mixture stirring till thick, remove and cool. In a serving dish spread 2 cups biscuits drizzle, 4 tbsp condensed milk, a layer of prepared vanilla custard then cooked apricots, spread with 2 packets of fresh cream, garnish with 3 tbsp toasted almonds, serve chilled.

Read more »

Chocolate hazelnut and ceramal cheese cake

Chocolate hazelnut and ceramal cheese cake

Ingredients for base

• Digestive biscuit 200 gm
• Butter 100 gm melted

Ingredients for cheese cake filling

• Cream cheese 200 gm
• Whipped cream 300 gm
• Caster sugar 4 tbsp
• Butter scotch essence 1 tsp
• Gelatin 2 tbsp
• Nuttela ½ cup
• Ceramal sauce ½ cup

Ingredients for ceramal sauce

• Brown sugar ½ cup
• Butter 2 ounces
• Cream ½ packet

Method

• Cook altogether till thick.

Method

• Make base with biscuits, chill until firm.

For filling

• Dissolve gelatin, beat cream cheese with caster sugar, nuttela add butter scotch essence, fold in whipped cream, gelatin and ceramal sauce 3tbsp , put to set until done, remove, spread with remaining ceramal sauce, put to set decorate with piped cream.

Read more »

Blueberry swirl cheese cake

Blueberry swirl cheese cake

Ingredients for base

• Digestive biscuits crushed 2 cups
• Walnuts ½ cup crushed
• Butter melted 4 ounces
• Method for filling
• Cream cheese 200 gm
• Curd cheese 1 cup
• Gelatin 1 ½ tbsp
• Water ¼ cup
• Cream whipped 400 gm
• Icing sugar 4 ounces
• Blueberry essence ½ tsp
• Blueberry pie filling 1 can

Method for base

• Crush biscuit mix with walnuts and butter, spread in a 8 inch loose bottom pan, bake for 15 minute, remove and cool.

Method for filling

• In a bowl beat cream cheese, curd cheese, add in dissolved gelatin, fold in 1 packet of whipped cream with icing sugar, add in the blueberry pie filling tin. lightly swirls to give it a marble effect. Put over biscuit base, chill until set. Decorate with remaining whipped cream.

Read more »

Strawberry Fool

Strawberry Fool

Ingredients

• Strawberry purees 2 cups
• Digestive biscuits crushed 6
• Whipped cream 200 gm
• Condensed milk ½ cup

Method

• In a bowl mix together condensed milk, strawberry puree, fold in whipped cream and crushed biscuits gently, pour into stem glasses and refrigerate until chill, serve garnished with swirls of cream and strawberries.

Read more »