Ingredients

225 g flour
125 g butter
75 g castor sugar
1 egg yolk
Pinch of salt
Grated rind of 1 lemon
 
 
Directions

Filling:
225 ml milk
225 g castor sugar
Pinch of salt
Grated rind of 2 lemons
4 egg yolks
25 g powdered gelatin
425 ml fresh cream
450 g yogurt (strained in muslin for 1-2 hrs)
Icing sugar for dusting

Directions:
1. Sift flour into a large basin and sprinkle with the flaked butter. Make a well in the centre, add the sugar, egg yolk, salt and lemon rind and quickly knead to a smooth dough working from the centre outwards. Shape into a ball, wrap in cling film and leave for 2 hours in the refrigerator.

2. Preheat oven to gas mark 5/190? C. Roll out dough thinly on a floured surface to make two 10 inch rounds. Place on greased baking trays and bake for 8-10 minutes until golden. While still warm, cut one of the rounds into 8 equal portions and cool on wire rack.

3. Dissolve the gelatin in 3 tbsp water over low heat. Put milk, sugar, salt, lemon rind and egg yolks in top of a double boiler or in a basin over hot water, and cook over low heat, stirring continuously until smooth and thickened.

4. Remove from heat and add dissolved gelatin. Leave to cool. Whip cream until thick. Blend in strained yogourt and carefully fold into the cooled mixture. Line the sides of a 10 inch spring form cake tin with grease proof paper. Place uncut shortbread in the base of the tin, spoon over the cheese filling and smooth the surface.

5. Arrange the cut shortbread on top to form a complete round and cover with cling film. Allow to set in refrigerator overnight.

6. Remove the cheesecake from the spring form tin and carefully remove the grease proof paper. Sprinkle the top with sifted icing sugar.

Chef’s tip: For variety, fresh or frozen fruits such as strawberries, raspberries, black currents, red currents may be added to the cheese mixture. Be sure the frozen fruit have thawed completely. Drain and sweeten to taste. If fresh or dried fruit are used, wash, pat dry and sprinkle with sugar. Leave for a few minutes before adding to yogurt mixture.

Ingredients

1/2 tsp vanilla essence
1 packet Marie biscuit
2 eggs
4 tbsp butter
4 tbsp cocoa powder
8 oz sugar
 
 
 
Directions

1. Mix all the ingredients except the biscuits.

2. Cook over low flame till a smooth paste is formed.

3. Cool the mixture and add crushed biscuits.

4. Mix well and pour in a greased cake pan.

5. Chill and cut into square pieces.

Ingredients

5 tbsps Orange juice
225 gms Castor sugar
1 tsp Soda bicarbonate
175 gms Dark chocolate (grated)
1 inch piece Orange rind
100 gms Butter
2 large sized Eggs
150 gms Full fat yogurt
275 gms Refined flour (maida)
 
 
 
Directions

Preheat the oven to 190°C. Grease a cake tin. Cream sugar and butter together till light and fluffy. Break the eggs into the mixture, add yogurt and mix well. Add orange juice and orange rind and mix. Sieve flour and soda bicarbonate into it and mix well. Add grated chocolate and mix. Pour the batter into the prepared tin and bake in the preheated oven at 190°C for twenty five minutes. Remove onto a wire rack to cool. Slice and serve.

Ingredients

For Ingredients Please Look Below, Thanks!
 
 
 
 
Directions

For the pastry:
200 grams plain flour (maida)
100 grams butter
30 grams ground almonds
2/3 cup icing sugar
A pinch salt
2 to 3 tablespoons ice-cold water

For the strawberry sauce:
2 cups strawberries, hulled
2 tablespoons icing sugar
Juice of 1/2 lemon

For the filling:
1 & 1/2 cups strawberries, sliced
1 & 1/2 cups whipped cream

For the garnish:
Icing sugar to sprinkle
A few strawberries

For the pastry:
1. Sieve the flour and salt together. Mix with the ground almonds.

2. Rub the butter into the flour with your fingertips. Add the sugar and mix well.

3. Add enough ice-cold water to make dough. Chill for 30 minutes.

4. Preheat the oven to 200 degree C (400 degree F).

5. Roll out the pastry on a lightly floured surface and using a 100 mm. (4″) fluted cutter, cut sixteen rounds of 3mm. (1/8″) thickness.

6. Bake for 15 to 20 minutes until pale golden. Cool and keep aside the shortcakes.

For the strawberry sauce:
1. Puree the strawberries in a blender. Add the icing sugar and lemon juice.

2. Strain and refrigerate.

How to proceed:
1. Place one shortcake on a plate, Pipe some whipped cream on top and place some sliced strawberries thereon. Sandwich with shortcake.

2. Make the other 7 shortcakes in the some manner.

For the garnish:
1. Dust icing sugar on top of each shortcake and garnish with strawberries.

2. Serve surrounded by the sauce.

Tips:
You can also make these bite sized, if you use a smaller cookie cutter to cut the shortcake dough.

The dough can be refrigerated for a few days, wrapped in a plastic film.

Ingredients

170 grams powdered sugar
170 grams butter or margarine
170 grams self raising flour (or plain flour with 1 1/2 teaspoons baking powder)
3 eggs
1 teaspoon vanilla essence
1/2 teacup milk
 
 
 
 
Directions

1. Sieve the flour.

2. Take out the butter from the refrigerator 1 hour in advance.

3. Cream the butter and sugar very well.

4. When the mixture is light and creamy, add the eggs, one at a time, beating each time thoroughly. If the mixture curdles while adding the eggs, add a little flour before adding the next egg.

5. Finally, fold in the flour and add milk until the mixture forms a dropping consistency.

6. Add the vanilla essence.

7. Grease and dust a 200 mm. (8″) diameter sandwich tins.

8. Pour the mixture into the prepared tin.

9. Bake in a hot oven at 400°F for 20 minutes.

Tips:
This cake is popularly served as “Victoria Sandwich” using butter icing of jam as filling.

Ingredients

1 3\4 cups flour
1\2 teaspoon baking soda
1 1\2 teaspoons baking powder
2 tablespoons cocoa powder unsweetened
1 1\2 teaspoons oil, corn
1\2 cup oil
1 1\4 cup sugar
3 medium eggs
1\2 cup water
2 teaspoons vanilla
1\2 cup sugar, confectioners
3-5 tablespoons orange juice
3 tablespoons orange zest grated
 
 
 
Directions

1. Preheat the oven to 350F. Generously grease a 10 by 4 inch loaf pan. Line the bottom of the pan with parchment paper.

2. In a bowl, swift together the flour, baking soda, baking powder and 1\4 teaspoon salt. Keep aside.

3. In a small bowl mix together cocoa and oil and blend well to make thick paste. Add 1or 2 more drops of oil if the mixture is difficult to stir.

4. In the bowl of an electrical mixer, blend the oil with the sugar until light and fluffy, scraping the bowl often. Add eggs one at a time and blend well, until pale and creamy. Stir in the vanilla and water. Then fold in dry ingredients.

5. Remove one third of the batter to a smaller bowl. Add chocolate paste and stir to make a chocolate batter.

6. Using a metal spoon or spatula pour alternating layers of white and chocolate batter into the prepared pan. (Don’t stir the better. It works out in the baking.)

7. Bake for 40-45 minutes or until the cake is lightly browned on top and spring back when lightly pressed. Cool in the pan for 15 minutes. Then glaze it with orange glaze.

To make glaze, Combine sugar, orange juice and orange zest to make a thick paste. Drizzle this over the top of the cooled cake.

Ingredients

1\4 cup butter , melted
2 cups biscuits, digestive crushed
2 large mangoes ripe (about 300g. flesh)
3 oz packet mango flavored gelatin
1 1\2 teaspoons gelatin powder
1 tablespoon lemon juice fresh
3 tablespoons sugar
2 8-oz. pkgs. Philadelphia brand cream cheese
1 cup whipping cream
1 teaspoon vanilla essence
 
 
 
 
Directions

1. Lightly oil a 9 inches (24cm) spring release cake tin. Line the base with greaseproof paper and grease the paper.

Make the Base:
2. Mix together the melted butter and biscuit crumbs. Press the crumb mixture into the base of the prepared pan and refrigerate for 30 minutes.

Make the Filling:
3. With a sharp knife, peel the mangoes and scrap the flesh from the stone. Discard the stone and chop or mash the flesh.

4. Boil 1\2 cup water in a small saucepan, remove from heat, add jelly, gelatin, lemon juice and sugar, stir to mix and keep aside for 3 minutes. Return the saucepan over low heat and stir until gelatins and sugar is dissolved. Cool slightly, add mango flesh then refrigerate until thickened but not set, stirring occasionally.

5. Put the cheese in a large bowl and beat with an electric beater until smooth, about 2 minutes. With a balloon mixer fold the cooled mango mixture into the cheese.

6. Working quickly, in another bowl beat cream and vanilla until, it is the same consistency as the cheese mixture. Then lightly fold in the cheese mixture. Pour into the biscuit crust and refrigerate or chill until set, about 6-8 hours.

7. Carefully remove the sides of the cake tin then using a blade knife or spatula loosen the base and slide the cake off the base onto the serving plate. Decorate with mango slices, if wished.

Ingredients

125 grams all-purpose flour
125 grams flour, self- raising
1\8 teaspoon salt
50 grams almonds
225 grams butter, unsalted
225 grams sugar
5 eggs
50 grams coconut , desiccated
75 grams icing sugar
 
 
 
 
Directions

1. Preheat oven to 350°F. Butter an 8-inch spring release baking pan and dust with flour, knocking out excess flour. In a bowl sift together flours and salt and keep aside. Blanched and finely chop the almonds.

2. Cream butter and sugar together until light and fluffy. In a separate bowl whisk the 4 eggs and 1 egg yolk together and then gradually beat into butter mixture.

3. Fold the flours, half coconut and half almonds into the mixture. Turn the mixture into the prepared pan. Bake the cake in middle of oven for about 30-35 minutes.

4. Meanwhile, in a bowl beat the egg white until stiff.
Beat in icing sugar and then fold in the remaining desiccated coconut and almonds.

5. Pour the meringue topping on to the partially baked cake and scatter with shredded coconut. Return the pan to the oven and bake until a tester inserted into center comes out clean, about 15-20 minutes. Cover and cool on wire rack.

Ingredients

75 grams white flour
50 grams cocoa
100 grams butter
225 grams sugar
6 - eggs
2 teaspoons vanilla essence
800 grams cherries , black, stoned, canned
650 ml cream whipping
650 ml cream whipping
1 teaspoon arrowroot
 
 
 
 
Directions

1. Drain the cherries into a sieve and reserve the syrup. Line and grease a deep 9 inch round cake tin. Put the butter in a bowl over a pan of warm water, beat until very soft.

2. Whisk the eggs and sugar together in a large bowl standing over a pan of simmering water until pale and creamy, and thick enough to leave a trail on the surface when the whisk is lifted. Remove from the heat and whisk until cool.

3. Sift the flour and cocoa together and then lightly fold into the egg mixture. Fold in vanilla essence and softened butter.

4. Turn the mixture into the prepared tin and tilt to spread evenly. Bake at 350F (150c) mark 4 for about 35-40 minutes until well risen, firm to touch and beginning to shrink away from the sides of the pan. Turn out onto a wire rack and leave to cool.

5. Cut the cake into three layers. Place one layer on a flat plate. Sprinkle about 3 tablespoons of cherry syrup over the cake. Spread a thin layer of cream over the soaked cake. Reserve a third of the cherries for decoration, scatter half the remainder over the cream.

6. Repeat layers of sponge, syrup, cream and cherries. Top with the third cake round and spoon over the remaining syrup.

7. Spread a thin layer of cream around the side of the cake. Press on the chocolate caraque, reserving some. Pipe whirls of cream around the edge of the cake and top each with a chocolate caraque.

8. Fill the centre with the reserved cherries. Blend the arrowroot with 3 tbsp cherry syrup. Place in a small pan; bring to the boil, stirring, for a few minutes until the mixture is thickened and clear. Brush the glaze over the cherries.

9. To make the chocolate caraque, melt the chocolate in a heatproof bowl standing over a pan of simmering water. Remove from the heat and spread out thinly on a marble slab or clean work surface. Leave to set until no longer sticky to touch.

10. Hold a large knife with both hands; push the blade across the surface to shave off long chocolate curls.