Sweet Tooth Experiments

Monthly Archives: June 2016

Strawberry Lemon Slice with Earl Grey Marshmallow

Posted on Posted in Slice .

Strawberry Lemon Slice with Earl Grey Marshmallow

Strawberry Lemon Slice with Earl Grey Marshmallow recipe

This recipe is easy, requires low effort and only a small number of ingredients.

The flavors all complement each other well, where they create a very unique and flavorsome little sweet treat.

This recipe originally came about as I wanted to make the easiest, fuss free marshmallow that people would be impressed with. I spend ages producing and using multiple baking techniques and ended being really happy with this outcome.

I also went through a baking with tea phase and was yet to perfect a recipe using Earl Grey tea (this was attempt number 7).

This recipe would make for a lovely high tea inclusion for any occasion.

Ingredients:

  • 100g self raising flour
  • 1oog plain flour
  • 180g sugar
  • 100g butter
  • 4 tsn strawberry essence
  • 1 tsn lemon zest
  • 1 egg

Marshmallow:

  • 4 teabags Earl Grey
  • 1 tbsn gelatine powder
  • 140g sugar

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 20cm x 30cm cake tin with baking paper.
  2. Place the flours and sugar into a bowl and mix.
  3. Melt the butter in a bowl and add the essence and zest.
  4. Stir the egg into the flour mix, add the butter mix and stir until well combine.
  5. Place the mix into the cake tin and flatten with fingers until smooth.
  6. Bake in the oven for 20 minutes, then set aside to cool.
  7. Place 300ml boiling water into a cup and add in the tea bags. Leave the tea to infuse for 5 minutes.
  8. Make the marshmallow mix by placing the gelatine into 100ml of the infused tea water in a bowl and whisk to combine the mix.
  9. Place another 100ml tea water and sugar into a bowl and whish with electric beaters for 4 minutes.
  10. Place the gelatine mix in the microwave until warm and syrupy in texture if mix has gone cool and hard.
  11. Slowly pour the gelatine mix into the sugar mix in a consistent stream while the beaters are on high.
  12. Continue beating for a further 8 minutes or until the mix is light and fluffy.
  13. Pour the mix over the cooled slice base and place in the fridge for 2 hours to set completely.
  14. Cut and enjoy.

 

Notes:

  • You need to make more tea than required as the tea bags soak up a lot of the liquid.

 

Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Strawberry Lemon Slice with Earl Grey Marshmallow recipe

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Black Forest Ricotta Cheesecake

Posted on Posted in Cakes .

Black Forest Ricotta Cheesecake

Black Forest Ricotta Cheesecake recipe

For a while I have been wanting to make a cheesecake with low fat ricotta instead of the rich and weighty creamcheese cheesecakes traditionally have. I wanted to make this cheesecake ‘melt in your mouth’, which I felt the ricotta could deliver on.

My flavor inspiration for this cake came from originally thinking of making a dark chocolate cheesecake and then adding in some cherries (berries and cheesecake go together like magic).

This though was still a little boring, where I needed a twist, therefore I decided to add the extra elements required to turn this into a ricotta cheesecake black forest cake.

The cherries, chocolate, kirsch and cream would enhance the flavor profiles in the cake and add depth to the creamy ricotta.

I opted to water bath cook the cake to make the ricotta smooth but sturdy and added layers of the cherries in varying forms to allow for cherry hits throughout.

After eating this cake I doubt I would ever make a normal black forest cake other this recipe again!

Ricotta Black Forest Cheesecake recipe

Ingredients:

  • 200g chocolate ripple biscuit
  • 40g cocoa powder
  • 80g butter
  • 670g jar of Morello cherries (you need 450g of the cherries and 100ml of juice)
  • 5g flour
  • 70g kirsch
  • 400g ricotta
  • 100g sour cream
  • 90g sugar, plus 1 tbsn extra
  • 3 eggs
  • 1 tsn cherry essence
  • 230g dark chocolate
  • 230g cream, plus 20ml extra
  • 1 tbsn icing sugar

 

Method:

  1. Pre-heat the oven to 170c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits into a food processor and blitz until they resemble breadcrumbs.
  3. Add the cocoa and melted butter, stir until well combined and place in the fridge to set.
  4. Place 200g cherries in the food processor with flour and blitz.
  5. Spread the cherry mix over the biscuit base and place in the freezer.
  6. Meanwhile, using electric beaters whisk the ricotta in a bowl until smooth.
  7. Place 200g chocolate in a bowl and microwave on medium in 30 second blasts. Stir between each burst until melted and silky smooth. Leave aside for 5 minutes to cool.
  8. Add the sour cream and sugar to the ricotta mix and whisk until well combined.
  9. Add 2 eggs and 1 egg yolk and whisk until well combined.
  10. Add the cherry essence as well as the cooled chocolate and whisk until well combined.
  11. Pour the mix into the cake tin on top of the cherry mix and flatter with the back of a spoon.
  12. Place 125g of  the cherries on top of the ricotta mix to cover the top of the cake.
  13. Wrap 2 layers of aluminum foil over the bottom and sides of the tin.
  14. Place the cake tin into a large roasting pan and fill the sides with water until half way up the cake tin.
  15. Place the cake in the oven for 90 minutes or until a skewer inserted in the middle comes out clean.
  16. Allow the cake to cool then release the tin and place the cake in the fridge for 2 hours to fully set.
  17. Whip 230ml cream, 20ml kirsch and 1 tbsn of icing sugar with electric beaters until peaks form.
  18. Spread the cream over the cake and top with the remaining 125g more of the cherries.
  19. Place 100ml of the cherry juice into a saucepan with 1 tbsn of extra sugar and on a medium heat allow to reduce to ¼ of the volume. Allow to cool.
  20. Pour the reduction over the cake.
  21. Place the remaining 30g of chocolate into a saucepan with 20ml of cream. Stir on a medium heat until the mix is smooth and silky. Allow to cool.
  22. Pour over the cake.

 

Black Forest Ricotta Cheesecake recipe

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Black Forest Ricotta Cheesecake recipe

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Black Forest Ricotta Cheesecake recipe

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Black Forest Ricotta Cheesecake recipe

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Black Forest Ricotta Cheesecake recipe

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Black Forest Ricotta Cheesecake recipe

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Black Forest Ricotta Cheesecake recipe

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Black Forest Ricotta Cheesecake recipe

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Blackberry and Lemon Quadruple Trifle recipe

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Black Forest Ricotta Cheesecake recipe
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Jelly Marshmallow Fondant

Posted on Posted in Icing .

Jelly Marshmallow Fondant

Jelly Marshmallow Fondant recipe

After getting annoyed at the cost of fondant and how certain colors can be very difficult to get ahold of I decided to make my own. But my version was also going to have unique flavors that reflected the colors.

Now you may have noticed that I tend to use jelly crystals to quickly and easily flavor my cakes, creams, custards etc so I figured I could use this to flavor and colour fondant.

After playing around with a few fondant recipe experiments it was the marshmallow trial that was the easiest, quickest and replicated fondant perfectly from texture to pliability.

Literally 5 minutes and whatever flavored fondant you want is created. The examples below have lemon and blackberry fondant but you can use any flavour you wish!

Jelly Marshmallow Fondant recipe

Ingredients:

  • 40g jelly crystals (flavour as you desire)
  • 60g vanilla marshmallows
  • 2 tsn water
  • 185g icing sugar

 

Method:

  1. Place the crystals, marshmallows and water into a bowl and on medium heat microwave for 45 seconds, stir.
  2. Microwave again for 30 seconds on medium or until the marshmallows have ballooned up, stir.
  3. Add the icing sugar and using a metal spoon stir until well combine the mix resemble fondant.
  4. Roll fondant into a ball and place in the fridge for 15 minutes to cool completely and firm to required consistency.
  5. Kneed the fondant for 20 seconds then roll the fondant out with a rolling pin on baking paper and use on desired cake.

 

Notes:

  • If the icing is too sticky and not pliable after being refrigerated just add an additional 10g icing sugar and kneed. If still not to consistency required repeat the additional icing sugar step.

 

Jelly Marshmallow Fondant recipe

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Jelly Marshmallow Fondant recipe

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Jelly Marshmallow Fondant recipe

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Jelly Marshmallow Fondant recipe
Jelly Marshmallow Fondant recipe
Jelly Marshmallow Fondant recipe

 

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Carrot Chai Chocolate Mix Cake

Posted on Posted in Cakes .

Carrot Chai Chocolate Mix Cake

Carrot Chai Chocolate Mix Cake

The purpose of this cake was originally to utilise 2 cake mix’s and make a really quick and unique cake that took no effort and could be applied to any cake mix flavor’s.

After deciding that I would use carrot as my base I then opted for vanilla so I could add a few flavor profiles to the mix without letting them overpower the carrot base.

I needed complementary flavors to the carrot, not a flavor takeover! A little cocoa and chai powder seemed like the perfect match and just to put a spin on this I added a hit of chili.

I figured cocoa and chili go well and chai chocolate would be just like spiced chocolate. Carrot cake tends to have lots of spices thus the chai should work.

The chocolate and carrot combo…that was a risk, but a risk that paid off.

Ingredients:

  1. 470g carrot cake mix
  2. 340g vanilla mix
  3. 70g chai powder
  4. 35g cocoa powder
  5. ¼ tsn chili powder
  6. Eggs
  7. Oil
  8. Milk

Icing:

  • 140g cake mix icing powder
  • 70g chai powder
  • 1/8th tsn chili powder
  • 150g butter

 

Method:

  1. Pre heat the oven to 180c degrees and line 2 x 20cm cake tins with baking paper.
  2. Prepare the carrot cake according to the cake mix instructions (adding the egg, oil and water. Stir with a hand whisk until well combine etc).
  3. Pour the batter into a cake tin.
  4. Prepare the choc chai cake by adding the vanilla mix into a bowl through a sieve.
  5. Remove 100g of the vanilla mix and add the chai powder, cocoa powder and chili powder through a sieve, stir well.
  6. Continue the choc chai cake by preparing the cake mix according to the cake mix instructions (adding the egg and milk. Stir with a hand whisk until well combine etc).
  7. Pour the batter into the second cake tin.
  8. Place both cakes in the oven and bake according to box instructions (45 minutes) or until a skewer inserted in the cakes comes out clean.
  9. Place the cakes onto a cooling rack until cold.
  10. Meanwhile to prepare the icing place the icing mixes, chai powder, chili powder and butter (at room temperature) to a bowl and beat with electric beaters.
  11. Cut the tops off both cakes to ensure flat cakes.
  12. Cut both cakes into 2 horizontally.
  13. Place a carrot cake layer on a plate and spread with 100g of the icing.
  14. Add a chai cake on top and spread 100g of the icing.
  15. Add the last carrot cake layer and spread with 100g of icing.
  16. Top with the last chai cake layer and top with the remaining 100g of icing.
Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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Carrot Chai Chocolate Mix Cake

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