Search Results for 'Cake'

Set the oven to CircoTherm®, 180°C. Grease and line 2 x 8 inch round cake tins. Place all the ingredients for the cake in a bowl, except for the chocolate and whisk for 2 minutes with an electric whisk or a stand mixer until light and fluffy. Add the chocolate and fold it through the mixture. Pour the mixture equally into the 2 prepared tins and bake for 30-35 minutes until the skewer inserted comes out clean. Leave the cake aside to cool completely. Make the ganache by heating the cream in a pan. Just before it comes to a boil take it off the heat. Put both the chocolates in a bowl and pour the hot cream on top. Leave it for a few seconds and then stir it well so that all the chocolate has melted. Now add the butter and mix until the butter has melted. Cover the ganache with cling film and leave it in the fridge to cool for 10-15 minutes. Place one cake on a serving plate. Spread half the ganache on top and place the second layer of cake on top of the ganache. Use the rest of the ganache to cover the cake. Finish with some chocolate flakes and serve.

Beat cream cheese and sugar using an electric mixer till smooth. Add the cornflour then the eggs and mix well. Add the lemon juice, vanilla & sour cream. Beat on low speed until well combined. Pour the mixture equally into 10 x 125ml preserving jars. Cover the jars with the lids but do not seal. Place the jars in the large perforated tray and place into the oven. Select FullSteam 90˚c and cook for 16 to 18 minutes or until just set. Remove the lids from the jars. Wipe any condensation from the lids then seal the jars when the cheesecakes are cool. Chill in the refrigerator. For the crumb, place the biscuits and the melted butter into a food processor and pulse until an even crumb is formed. Sprinkle the cheesecakes with the biscuit crumb before serving.

Heat the oven to 180°C. Grease and line 4 x 8 inch round cake tins. Put all the ingredients of the cake except the flaked almonds into a big bowl and use an electric whisk for 2 minutes until the mix is light and fluffy. You can also use a stand mixer for the same. Then add the flaked almonds and fold them in. Divide the mixture equally into the 4 tins and bake for 15-20 minutes until cakes are done. Leave them aside to cool completely. In another bowl mix the mascarpone, cream and sugar and whisk it all together with a hand whisk until it forms soft peaks. Using a hand whisk will ensure that you don't over whisk the cream. Also chop the berries roughly and mix them together in a bowl. You can also keep them whole if you like. Place the first layer on a serving plate and put ¼ of the cream. Now sprinkle some of the berries on top. And continue with all the layers and cover the top with the all the left over berries. Sprinkle some icing sugar on top and serve.

Preheat oven on CircoTherm® at 170⁰C and place wire rack on level 2. Grease two deep 22 cm round cake tins; lightly coat the sides and base of the tins with flour and tap out the excess. Place eggs and sugar in the bowl of an electric stand mixer. Beat for 8 minutes or until thick and creamy with the whisk attachment. The mixture should form thick ribbons when the whisk is lifted. While beating the eggs and sugar, sift the dry ingredients twice onto a piece of paper. Sift the flour mixture on to the top of the egg mixture. Using a large wire whisk, lightly and quickly fold the flour mixture into the egg mixture. Pour mixture evenly into the prepared cake tins. Cook sponges, side by side on the wire rack for 18 minutes or until sponge springs back when touched lightly and sides have released from the tins. Remove sponges from the tins immediately and allow to cool right way up on a cooling rack. Beat cream, rose water and sugar with an electric mixer until firm peaks form. Cut each sponge into two layers. Place one layer onto a serving plate and spread ¼ of the cream evenly on top. Top with another sponge layer and spread ¼ of the cream evenly on top. Repeat again and then place the last sponge layer on top of cream. With remaining ¼ of the cream, spread on top and sides to achieve a nude cake finish. Decorate top of the sponge cake with raspberries, Turkish delight and rose petals.

Place wire rack on shelf level 2 and preheat the oven on Steam at 100⁰C. Grease and line three 20 cm round cake tins. Place all of the cake ingredients, except the boiling water into a large mixing bowl. Using a wire whisk, whisk the mixture until well combined. Add the boiling water and whisk together. Pour the cake mixture evenly into the prepared cake tins. Cook the cakes for 20 minutes. Remove the cakes from the oven and allow to cool in the tins for 10 minutes. Remove the cakes from the tins and allow to cool uncovered. For the white chocolate ganache: place chocolate and cream in small solid stainless steel tray. Cover with plastic wrap. Place in oven and select Steam 50⁰C. Melt chocolate for 10 minutes. Whisk the mixture until smooth and glossy. Place in the refrigerator until ganache is of a spreadable consistency, stir every 5 minutes. To assemble cake: place one cake layer on to serving plate. Using a knife, even the top of the cake if required. Spread 1/3 of the ganache on the cake and top with another layer of cake. Spread another 1/3 of the ganache and top with the third layer of cake. Gently press layers together, making the ganache come out at the edges. Use a palette knife to even the ganache. Make a cake collar with a piece of baking paper greater than the circumference of the cake. Fold the paper into thirds, length ways. Wrap collar around the cake and press gently to the sides. The collar will keep the cake secure while setting in the refrigerator. Refrigerate for a ½ hour. Leave the last 1/3 of the ganache on the bench. Use remaining ganache to coat the top of the cake and sides. Decorate with white chocolate truffles.

Preheat oven on CircoTherm® to 160⁰C. Place 12 small paper baking cups (6 x 5 x 4.5 cm) on the enamel tray. Beat the butter, oil and sugar with an electric mixer until light and creamy. Add the eggs, vanilla and lemon rind, and beat until combined. Using a large spoon, fold the flour and milk alternately until cake batter is smooth. Spoon evenly into baking cups. Cook for 15-20 minutes or until a skewer comes out clean when inserted into the centre of the cupcake. Cool cupcakes on a wire rack. To make the icing: combine the sugar, butter, vanilla and 1 tablespoon of the milk in a bowl. Beat on a medium speed with an electric mixer until smooth. Add the extra milk to adjust the consistency. Place coconut into a plastic bag. Add a few drops of food colouring and toss coconut around to spread colour through the coconut. Spread the top of each cupcake with icing and then gently press coconut around the edge of the cupcake to make a nest. Place three Easter eggs on top of each cupcake. Happy Easter!

Preheat oven on Top and Bottom heat to 140˚C adding a low level of steam. Place the mixed fruit and glacè cherries in a large basin adding the brandy, mix well to break up any large clumps of fruit. Soak overnight. Add the grated apple, golden syrup, sugar and eggs. Add the cooled melted butter, sifted flour and spice. Mix thoroughly. Place mixture into a deep 23cm round tin, lined with 3 layers of baking paper measuring 5 cm above sides of the tin. Place in the oven on shelf level 2 for 2 ½ hours or until cooked. Insert a skewer into the cake making sure the skewer comes out clean. Remove from the oven, brush evenly with approximately 2 tablespoons of brandy. Cover with aluminium foil & leave overnight to cool completely.

To begin your Carrot Walnut Cake, Set oven to 160°C CircoTherm®. Lightly butter 2 x 22cm round cake tins, then line the bases with baking paper. Using a stand mixer with a whisk attachment, whisk eggs and sugar until pale. Add oil and continue to whisk until combined. Sift flour, bicarb and baking powder together. Stir into the egg mixture. Add almond meal and cinnamon and stir until combined. Add grated carrots, walnuts and lemon juice and stir until well mixed. Divide between the cake tins, smooth the tops and place in the oven. Cook for 45 minutes, until a skewer tested comes out clean.  Remove from the oven and allow to sit on a cooling rack for 10 minutes, then remove from tins and allow to cool completely before icing. For the icing, place the mascarpone, cream cheese, icing and zest in an electric mixer and beat until smooth and creamy. When the cake is cool, sandwich the halves together with half the icing, then spread the rest of the icing on top. Decorate with walnut halves to complete your carrot walnut cake.   Photography by Steen Vestergaard. Styling by Caroline Velik. Food preparation by Caroline Velik.

Preheat oven on CircoTherm® to 160⁰C. Place wire rack on shelf position 2. Grease a 20cm round removable based cake tin and line base with baking paper. Place the butter, sugar, coconut, vanilla, almond essence and salt in the bowl of an electric mixer and beat until creamy. Add the eggs, one at a time and mix until well combined. Fold in the almond meal. Place mixture into the prepared cake tin and bake the cake for 40-45 minutes or until cake is cooked when tested with a skewer. Allow cake to cool in cake tin. While cake is cooling, make the ganache. Combine chopped chocolate and cream in a heavy saucepan. Gently heat over low heat until chocolate starts to melt. Remove from heat and continue to stir until the remaining chocolate has melted. Transfer ganache to a bowl and refrigerate until ganache thickens, about 30 minutes. Stir ganache well before decorating the cake. Ganache can be poured onto cake while it is a little runny or it can be spread onto the cake with a palette knife when it is thick. Decorate with Almond flakes as desired.