Ingredients Curd cheese 4 ounces Cream cheese 8 ounces Icing sugar 4 tbsp heaped Fresh cream whipped 8 ounces Grated chocolate 1 cup Coco powder to dust Sponge cake of 2 eggs Ingredients Coffee liquid Coffee 2 tbsp leveled Water 1 cup Sugar 2 tbsp Method Beat both the cheese together with icing sugar till smooth and coffee liquid 2 to 3 tbsp, fold in half cup of fresh cream whipped and ¼ cup of grated chocolate in small individual serving bowl spread 1 layer of sponge, cut with cutter into round, soaked with coffee liquid, spread with cheese mixture, put second layer of cake, drizzle with coffee liquid, then cheese filling, put the 3rd final slice of cake, again drizzle with coffee liquid top with whipped cream, decorate with grated chocolate and dust with coco powder. Serve chilled.
Ingredients Eggs4 Flour4 oz Baking powder1 tsp Caster sugar4 oz Vanilla or pineapple essence1 tsp Filling Pineapples1 cup Cream1 cup Extra fresh creamto decorate Fruit syrup or milka little Pineapples and cherriesto decorate Method For the sponge, beat eggs and sugar till light and fluffy, add essence, gently fold in flour and baking powder. Bake at 180 degrees C for 15-20 minutes in a greased and lined 9” pan. Cool on wire rack when done. To make filling, when cake is cold, split in half and apply fruit syrup or milk to moisten sponge and then add the cream and pineapples, apply on bottom layer, top with 2nd layer of sponge. Decorate with swirls of fresh cream, pineapples and cherries. Serve chilled.
Ingredients Mangoes3 Cream½ cup Honey¼ cup Directions 1. In a medium saucepan, bring to a boil water to cover mangoes. Place whole, unpeeled mangos in boiling water and simmer until skin starts to come off. Remove mangos from water and let cool until cool enough to handle. 2. While the mangos are simmering, beat the cream and honey in a medium bowl until light and fluffy. 3. Remove the skin from the mangos and remove the mangos from their pits. Place fruit in a blender and puree until smooth. Fold mango puree into cream mixture until well combined. Mixture should be thick and smooth. Pour into dessert bowls and chill 2 hours in refrigerator before serving
Boil cream. Remove from heat and add chocolate, stir till it melts. Let
it cool and thicken. Put mixture in a piping bag and pipe in the cavity of the
pitted date. Top with a whole blanched almond. Refrigerate and serve.
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2-4 tablespoons milk or light cream
Assorted food colors (if desired)
METHOD
Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven. Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.
In a bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.
Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.
Confectioners Frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add about 2 tablespoons of the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more milk or powdered sugar, as needed, to get the right spreading consistency. If desired, color the frosting with food color (I use the gel paste food coloring that is available at cake decorating stores and party stores). Assemble:
Place one cake layer (bottom side facing up) on your serving plate and spread with about 3/4 cup (180 ml) of frosting. Place the other cake layer (bottom side facing up) on top of the frosting and cover the entire cake with the remaining frosting. Can place some of the frosting in a piping bag and pipe a decorative border around the top of the cake (I have used a Wilton star tip Number 18). Cake can be covered and stored at room temperature for several days.
RECIPE FROM http://www.joyofbaking.com/VanillaCake.html
