Search Results for 'Cake'

Lemon Butter To begin your lemon butter coconut cupcakes, place the eggs & egg yolks into a medium glass heatproof bowl. Whisk lightly then add the remaining ingredients and mix well to combine. Place the bowl onto the wire rack on shelf 1, select FullSteam 80˚c and set the cook time to 20 minutes and press start. Remove from the oven and whisk until smooth. Alternatively, place the bowl over a saucepan of water, making sure the water is not touching the base of the bowl. Cook over a medium heat, Induction level 5, stirring regularly until the mixture thickly coats the back of a spoon. Remove from heat & continue to whisk for a further minute. Cover the lemon butter directly with plastic wrap & allow to cool completely. Refrigerate until ready to use. Cupcakes Preheat oven on CircoTherm® 170˚C with a low level of steam if available on your oven. Line 2 x 12 cup standard muffin pans with liners. Place a wire rack on shelf positions 1 and 3. Cream the butter & the sugar with an electric mixer until pale and creamy. Add the eggs & beat well. Add half the flour then mix on a low speed until just combined. Add the milk, mix again, then add the remaining flour and mix to form a smooth batter. Spoon the mixture into the prepared pans. Using the back of a spoon, slightly spread the mixture leaving a dip in the centre. Spoon the lemon butter over the cake batter and use a skewer to lightly swirl the mixes together. Combine the extra eggs and sugar in a medium bowl with the coconut and mix well. Sprinkle the coconut mix on top of the lemon butter. Use the back of a spoon to gently press and smooth the surface. Bake for 22 to 24 minutes or until golden & cooked. Wait to cool and enjoy your lemon butter coconut cupcakes.

To begin your coffee pecan cake with caramel popcorn pretzel topping, reheat the oven to 160°C on CircoTherm® and place the wire rack on shelf position 2. Grease and base line a deep 20cm round cake pan. Place the butter and sugar in a large bowl and beat with electric beaters until light and creamy. Dissolve the coffee powder in the boiling water then add to the creamed mixture and beat well. Add the eggs one at a time and beat well between each addition. Add half the flour and mix on a low speed until just combined. Add the cream, mix again, then mix in the remaining flour. Fold through the chopped pecans. Spoon the mixture into the prepared cake pan and smooth the surface. Bake for 50 to 55 minutes or until cake is cooked when tested with a skewer. Stand the cake for 3 to 4 minutes in the pan before removing onto a wire rack to cool. Leave the cooled cake on the rack and place it over a large plate. Make a collar around the cake with baking paper, making sure this sits approximately 3cm above the surface of the cake so as to support the topping ingredients. Secure the collar with sticky tape or a paper clip. Use a skewer to pierce holes into the cake – this will allow the Caramel Sauce to absorb into the cake. Sprinkle the surface of the cake with the popcorn then arrange the pecans and the pretzels on top. Place the cream and coffee powder for the Caramel Sauce in a small saucepan and place over a medium heat, Induction level 5 and heat, stirring regularly until the coffee has dissolved. Allow to cool slightly. Place the sugar and the water in a large saucepan and stir over low heat, Induction level 4 until the sugar has dissolved. Increase the heat to medium high, Induction level 7 and simmer until the toffee is deep golden in colour. Remove from the heat then carefully add the cream mixture – the mixture will bubble. Carefully swirl the mix to combine. When the bubbles subside, carefully drizzle the hot caramel sauce over the cake as you wish. Remove the Coffee Pecan Cake to a serving plate. Serve with cream or ice cream.

White chocolate cake To make the white chocolate cake mixture, place the butter, chocolate and milk into a large saucepan and cook on Induction level 1, stirring occasionally until chocolate and butter have melted. Add the vanilla and mix well until ingredients are blended together. Transfer the mixture to a large mixing bowl and cool slightly. Preheat the oven on CircoTherm® to 160˚c and place the wire rack on shelf 2. Grease and line 2 shallow 20cm round cake pans. Stir the sugar into the chocolate mixture, then add the eggs and egg yolks and mix well. Sift the flour and the baking powder over the mixture and mix to form a smooth batter. Spoon the mixture evenly into the prepared cake pans and bake for 40 minutes or until cooked when tested with a skewer. Raspberry Ice Cream Place the raspberries and sugar in a small saucepan. Mix to combine then cook over a low heat, Induction level 3, stirring occasionally until sugar dissolves. Increase the heat to Induction level 5 and simmer for 6 to 8 minutes or until reduced and slightly thickened. Allow to cool to room temperature. Place the ice cream & raspberry mix into a large bowl and mix to combine. Spoon the mixture into a 20cm shallow cake pan that has been lined with plastic wrap. Cover the surface of the ice cream with plastic wrap and freeze until firm. Meringue Frosting Place all the ingredients for the frosting into a medium heatproof glass bowl. Place some water into a medium size saucepan and place over a medium heat, Induction level 5. Place the bowl over the saucepan, making sure the base of the bowl is not touching the water. Using electric beaters beat the egg white mix until thick and glossy and doubled in volume. Remove the bowl from the heat and continue to beat a further 4 to 5 minutes or until cooled. Use immediately. White Chocolate Cake Assembly To assemble the cake, sandwich the ice cream between the two cake layers. Spread the meringue frosting on the top and sides of the cake. Using a blow torch, gently caramelise the meringue frosting. Alternatively the cake can be decorated with toasted shredded coconut.

Chocolate Bundt Cake  Preheat oven on CircoTherm® to 160˚c and place the wire rack on shelf position 2. Grease a 21cm fluted ring cake pan. To make your chocolate bundt cake, place the chocolate & the butter into a large saucepan and cook on Induction level 1 until ingredients are melted. Mix well to combine.  Transfer the mixture to a mixing bowl and cool slightly. Stir in the sugar and vanilla then add the eggs and mix until well combined.   Sift the flour and bicarb soda and fold into the chocolate mixture. Stir in the grated beetroot. Cook for 50 to 55 minutes or until cooked when tested with a skewer.  Chocolate Icing  Place the chocolate & the cream in a small saucepan and cook on Induction level 1, stirring occasionally until chocolate has melted. Mix well to combine then rest for 10 to 15 minutes to thicken. When the mixture is thick enough to coat the back of a metal spoon, carefully pour over the cake so as it will drizzle down the sides.  Sweet Beetroot Chips  Place the water & the sugar in a small saucepan. Cook on Induction level 5, stirring constantly to dissolve the sugar. Increase the heat to Induction level 9 and bring the mixture to the boil. Carefully add the beetroot strips and reduce the heat to Induction level 7 and boil gently for 8 to 10 minutes or until tender. Preheat the oven on CircoTherm® to 120˚C.   Using a slotted spoon, remove the beetroot strips from the syrup and drain well on paper towel. Continue to cook the syrup to reduce by half, approximately 5 to 6 minutes. Line the universal tray with baking paper and place the beetroot strips in a single layer onto the tray. Cook on shelf position 3 for approximately 1 ½ hours or until dried and slightly crispy.   Beetroot Ripple Ice cream  1 litre good quality vanilla ice cream, softened  Reserved beetroot syrup  Beetroot Ripple Ice cream  Place the ice cream into a bowl & swirl the beetroot syrup through the ice cream. Freeze until firm. 

Preheat the oven on CircoTherm® to 160°C. Grease and line 4 x 8 inch round cake tins. Mix in all the ingredients in a large bowl or a stand mixer and whisk it for 2 minutes until smooth and creamy. Divide the mix into the 4 prepared tins and bake for 20-25 minutes until done. Leave it aside to cool completely. In a bowl whisk the butter for 2 minutes until pale and then add the icing sugar. Mix it well then add the milk and whisk for 2-4 minutes until smooth and creamy. Now break up the large gingerbread biscuits with a rolling pin and add the crumbs to the icing (leaving a handful aside) and whisk until combined. Place one cake on the cake board and put 1/5th of the icing and spread it evenly. Now place the second layer on top of this and repeat till you have used all the layers of cake. Cover the cake with the left over icing all over and smoothen it out with a cake knife. Stick the small ginger bread biscuits all around the cake and put the handful of biscuit crumbs on top and finish with a couple of gingerbread biscuits.

Preheat the oven on CircoTherm 160˚C and place the wire rack on shelf 2. Grease and line a 25cm x 10cm loaf pan.  Cream the butter, sugar and lemon rind using an electric mixer until pale and creamy. Add the eggs and beat well. Sift the flours and bi carb soda & fold half through the creamed mixture. Fold in the yogurt then the remaining sifted mixture to form a smooth batter.  Fold in the blueberries.  Place the mixture into the prepared pan and cook for 1hour or until cake is cooked when tested with a skewer.  For the icing: To make the icing, place the icing sugar and melted butter into a bowl. Gradually mix in enough lemon juice to form an icing that will drizzle down the sides of the cake. 

For the filling, stir together the mascarpone, quark and icing sugar until smooth. Let the espresso cool, combine it with the Amaretto and refrigerate the mixture until you’re ready to use it. Preheat the oven to 180°C top/bottom heat. Line a springform pan (16 cm diameter) with baking paper. Separate the eggs. In a bowl, beat the egg whites with 1 pinch salt until stiff while gradually drizzling in half the sugar. Beat together the egg yolks and remaining sugar for about four minutes until you have a creamy, light-coloured mixture. Sift together the flour, cocoa powder, starch and baking powder. In two batches, fold the egg whites into the egg yolk mixture. Sift the flour over the egg mixture, also in two batches, and carefully but quickly fold in. Transfer the mixture to the prepared springform pan and bake it in the preheated oven for 30 to 40 minutes until golden-brown. Test with a toothpick to determine when the cake is done. Remove the cake from the oven, let it cool for 5 to 10 minutes and carefully loosen it from the pan using a small, sharp knife. Let it cool completely on a wire rack and cut it in half horizontally. Soak the two halves with the cold espresso-Amaretto mixture. Place the first half on a cake platter and spread the top with one third of the mascarpone cream. Dust with cocoa powder. Place the second cake half on top and again spread the top with one third of the cream. Cover the sides of the torte with a thin layer of the cream and refrigerate for about 30 minutes. Remove the torte from the fridge, spread with the remaining cream and smooth out the surfaces. In the meantime, make the chocolate shavings. Melt 150 g milk chocolate in a saucepan using your cooktop. Using a rubber spatula, spread a thin, layer of melted chocolate onto a non-coated baking sheet or marble pastry board and smooth out the surface. Keep the baking sheet in a cool place until the chocolate has almost completely hardened, then use a ceramic scraper to make chocolate curls and refrigerate. Decorate the torte with the chocolate curls and dust with cocoa powder. It’s best served cold.

Preheat oven on CircoTherm® to 160°C. Grease and fully line a 23cm cake pan. Combine in a bowl the flour and Coconut Blend, rub in the butter until the mixture resemble breadcrumbs then stir though the egg to make a soft dough. Press 2/3 of the mixture into the cake pan. Reserve remaining 1/3 for topping. In a saucepan combine the juice, rind, castor sugar, butter and eggs, whisk over induction setting 5 until the butter has melted, increase the setting to 8, continue stirring and allow the mixture to come quickly to the boil and thicken. Remove from the heat and cool slightly. Pour the lime mixture over the prepared base then crumble over the reserved mixture. Bake for 50-55 minutes or until golden and cake is cooked through. Allow to cool in the tin on a wire rack. Serve sliced with a dollop of cream.

Preheat the oven on top & bottom heat to 170˚C and place the wire rack on shelf 2.  Grease & line the base of a 20cm springform pan.  Sift the flour and baking powder into a large bowl. Stir in the sugar and almond meal. Rub in the butter until mixture resembles coarse breadcrumbs. Add the egg and stir with a broad bladed knife to form a crumble. Press half the crumble mix firmly and evenly into the base of the pan.   Combine the ricotta, vanilla, sugar and eggs for the filling and mix with a whisk until well combined and smooth. Pour the ricotta mixture over the crumble base and arrange the pears on top.   Mix the extra brown sugar into the remaining crumble mix and sprinkle evenly over the ricotta filling.   Place into the oven and bake for 50 to 60 minutes or until golden in colour and the filling has set. Cool the cake in the pan before removing and dusting with icing sugar.    ___________________________________________________  About NEFF NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to create meaningful connections, express your creativity and make memories. Because real life happens in the kitchen.   Learn more about NEFF here.