Sweet Tooth Experiments

Monthly Archives: May 2018

Cream Cheese Nutella and Strawberry Dessert Dumplings

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Cream Cheese Nutella and Strawberry Dessert Dumplings

Cream Cheese Nutella and Strawberry Dessert Dumplings recipe

Dumplings would have to be one of my all-time favorite foods. I could live off vegetable pan fried dumplings for dinner every night if I needed to quite easily!

Thus after recently making dumplings for dinner that can only be described as bliss, I figured, if dumplings are that good as a savoury dish they must be a worthwhile experiment to make as a dessert.

I quite often experiment with turning a savory meal into a sweet dish, in which tends to fail more than it feats so this should be interesting to say the least.

After a range of varying filling experiments (from a ricotta white chocolate & nutella filling to a citrus chocolate berries almond & glace fruit filling), I found a superstar combo. And the end result? Surprisingly fresh strawberries with chocolate hazelnut and coffee!

Ingredients:

Dumplings:

  • 125g cream cheese
  • 60g Nutella
  • 10g icing sugar
  • 20g hazelnuts, finely chopped
  • ½ tsn coffee granules
  • ½ cup finely diced strawberries
  • Wonton wrappers, pack of 40

Extra:

  • Vegetable oil for frying
  • Icing sugar to dust
  • Crème fraiche or vanilla ice-cream to serve

 

Method:

  1. Place the cheese, Nutella, icing sugar, hazelnuts and coffee granuals into a bowl and stir until well combined and smooth.
  2. Lay a wonton wrapper on a chopping board and using your index finger dip it into water then run your finger around the edges of the wrapper (alternatively you can dip a pastry brush into water and brush around the slides of the wrapper if you prefer).
  3. Using 2 spoons, scoop and drop 20g of mix into the center of the wrapper.
  4. Carefully pull one side of the wrapper over the other to make a triangle (or semi circle shape if using circle wrappers) and seal by pressing the edges together well. This is where the water is key as it sticks the pastry sides together.
  5. There are many ways to shape the dumplings, you can crimp the edges, fold the edges or take the 2 ends of the pastry and wrap them over each other, using water to stick them in shape.
  6. Continue with remaining wrappers and filling.
  7. Heat the oil in a saucepan on medium heat until you reach 175c degrees.
  8. Using tongs place 4-5 dumplings into the oil at once and leave to fry until golden brown.
  9. Place cooked dumpling onto a plate lined with paper towel.
  10. Repeat the frying process until all dumplings are cooked.
  11. Place dumplings on a clean plate and sieve icing sugar over the top.
  12. Serve with Crème fraiche poured over the top of the warm dumplings or with a generous scoop of vanilla ice-cream.

 

Cream Cheese Nutella and Strawberry Dessert Dumplings recipe

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Cream Cheese Nutella and Strawberry Dessert Dumplings recipe
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Cream Cheese Nutella and Strawberry Dessert Dumplings recipe
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Cream Cheese Nutella and Strawberry Dessert Dumplings recipe
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Cream Cheese Nutella and Strawberry Dessert Dumplings recipe

 

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Blue Heaven, Grape Bubblegum and Creamy Soda Jelly Cake

Posted on Posted in Cakes .

Blue Heaven, Grape Bubblegum and Creamy Soda Jelly Cake

Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe

When I was a tween/teen I use to love grape bubble-gum, creamy soda and blue heaven flavours. The grape flavour HubbaBubba bubble-gum was the go to, creamy soda was my favourite soft drink and blue heaven syrup was a must for the usual ‘spider’ milkshake I got at cafes with the family.

As these flavours are all available in jelly crystals in the local Coles and Woolworths I decided I would use the crystals as the flavouring, in which is a method I have done many times in the past with a range of recipes.

Once I had the flavours it was as simple as using my never fail vanilla cake mix and just dividing up the batter.

This cake definitely brings back so many childhood memories!

And of course, is very tasty as well!

Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe

Cake:

  • 260g butter
  • 200g sugar
  • 4 eggs
  • 1 + ½ cup cake flour
  • 1 + ½ cup plain flour
  • 1 tsn baking powder
  • ½ tsn bicarbonate soda
  • 1 cup milk
  • 1 tsn vanilla essence
  • 60g blue heaven jelly crystals
  • 60g bubblegum grape jelly crystals
  • 60g creamy soda jelly crystals
  • Blue and Red food colouring

Icing:

  • 190g butter
  • 150g icing sugar

 

Method:

  1. Grease and line 3 x 25 cm cake tins and pre-heat the oven to 175c.
  2. Using electric beaters cream the butter and sugar for 5 minutes until creamy and fluffy.
  3. Add eggs one at a time, beating between each addition.
  4. Sift the flours, powder and soda in a bowl, add this dry mix to the butter mix. Add the milk and vanilla to the butter mix, beat on slow until just combined (do not over beat).
  5. Divide the batter equally into 3 bowls.
  6. Add the blue heaven jelly crystals and blue food colouring to one bowl of batter mix.
  7. In the second bowl of batter add the Bubblegum jelly crystals mixed with a little red and blue food colouring to make the purple grape colour.
  8. Lastly add the creamy soda jelly crystals as well as the red food colouring to the last bowl.
  9. Stir each bowl of batter until the crystals and colour is just combine and even.
  10. Pour the 3 bowls of batter into the 3 tins and bake for 45 minutes until a skewer inserted in the centre comes out clean.
  11. Cool the cakes in the pan for 5 minutes then place on a cooling rack.
  12. To make the icing beat the butter and sugar for 5 minutes until fluffy and creamy.
  13. Once the cakes are cold place the purple layer onto a plate and spread a layer of icing on top.
  14. Add the blue cake layer and top with icing.
  15. Add the pink cake layer and top with icing.
  16. Use the remainder of the icing to spread around the sides of the cake to ensure top and side coverage.

 

Notes: I divided the icing into 3 bowls and added colours according to the layer (for the outside icing combine the leftover icing). This is not required but I felt it further enhanced the colours vibrancy. I also decorated with an icing sugar dusting and coloured sugar pearls.

 

Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
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Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
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Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
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Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
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Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
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Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
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Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
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Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
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Strawberry Jelly Soaked Vanilla Cake

Posted on Posted in Cakes .

Strawberry Jelly Soaked Vanilla Cake

Strawberry Jelly Soaked Vanilla Cake recipe

If you visit my blog frequently you will recall I went on a baking journey of 15 recipes from the Australian Green & Gold cookery book published by New Holland, in which features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

From the 15 recipes I made 3 were key standouts that I couldn’t ignore and had to add to my Aussie traditional section on this blog.

Following the Bread Fritters and the Sago Plum Boiled Pudding my final favorite was the Strawberry Soaked Sponge Cake.

Think sponge cake with strawberries and cream…yes it’s sounds quite standard and nothing special…however, what about if I mention…the whole cake is soaked in strawberry jelly?! I’ve made cake with jelly crystals before but never poured jelly over a cake like you would a syrup cake.

I did slightly tweak the volume of some ingredients to appeal further to the current palate, but only little tweaks here and there.

This cake is a delicious sponge cake with an Aussie traditional old school twist.

Strawberry Jelly Soaked Vanilla Cake recipe

Ingredients:

  • 40g butter, softened
  • 1+1/2 tsn vanilla essence
  • 240g sugar
  • 4 eggs
  • 170g plain flour
  • 1+1/2 tsn cream of tartar
  • ¾ tsn bi carbonate of soda
  • 250ml thickened cream (200g for the filling, 50g for decoration)
  • 10g icing sugar
  • 200g strawberries (160g for the filling, 40g for decoration)
  • 140g strawberry jelly crystals
  • 700ml water

 

Method:

  1. Line a 25cm cake tin with baking paper and pre heat the oven to 180c degrees.
  2. Place the butter, vanilla and sugar into a bowl and whisk using electric beaters for 3 minutes or until thick, pale and creamy.
  3. Add eggs, beating in between each addition for 15 minutes in total.
  4. Sieve the flour, cream of tartar and bi carb of soda into a bowl them add the flour mix into the egg mix.
  5. Beat the mix until the flour is only just combine and there are no lumps.
  6. Pour the mix into the prepared tin and bake in the oven for 45 -50 minutes or until a skewer inserted in the centre comes out clean.
  7. After 5 minutes cooling in the tin invert the cake on a cooling rack until cold.
  8. Using electric beaters whisk the cream and icing sugar until stiff peaks form.
  9. Wash and dry the cake tin used for the sponge cake, spray with oil spray and line the tin with 2 pieces of plastic wrap allowing for lengthily overlap.
  10. Make the strawberry jelly by placing the crystals in a bowl with 400ml boiling water and stir.
  11. When crystals are dissolved add the remaining 300ml cold water and leave the jelly aside to hit room temperature.
  12. Meanwhile, cut the cake in half horizontally and place the bottom cake layer in the lined tin, cut side up.
  13. Cover the top of the cake layer in the tin with 100g of the thickened cream.
  14. Cut 160g of the strawberries into slices and scatter evenly on top of the cream.
  15. Top the strawberries with an additional 100g of thickened cream then place the second cake layer, cut side down onto the cream layer.
  16. Push the cake a little with your hands to ensure even consistency of cream and no air bubbles.
  17. When the jelly is cooled pour half the mix over the top of the cake slowly, ensuring even coverage, allowing for the jelly to soak into the sponge before pouring further. Leave the jelly aside for later use.
  18. Pull the overlapped plastic wrap over the top of the cake and place the tin in the fridge to set for 2 hours.
  19. Following, pull the plastic wrap up to release the cake from the tin. Turn the cake carefully upside-down on the plastic wrap and gently place back into the tin.
  20. Pour the now top (previously bottom) of the cake with the remaining jelly mix and cover the cake again with the overlapping plastic wrap. Place the cake in the fridge for 2 hours to set.
  21. To finish the cake, remove it from the tin by pulling up the plastic wrap and place the cake onto a plate.
  22. Spread the remaining 50g of whipped cream over the top of the cake and decorate with the remaining 40g of strawberries.
  23. Enjoy!

 

Strawberry Jelly Soaked Vanilla Cake recipe

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Caramelised Banana Chocolate Rice Cake

Posted on Posted in Cakes .

Caramelised Banana Chocolate Rice Cake

Caramelised Banana Chocolate Rice Cake recipe

Think of the best flavor combo you can that is robustly complementary and succulently delicious. For me, (and I would anticipate a lot of other people) I think chocolate and caramel. And how do you mix these flavors up with a curious twist and give it personality? You add banana (caramelised Banana OMG).

As this flavor combo is nothing ground breaking I wanted to mix it up and produce a cake that is definitely not the norm.

Originally this bake was produced as a layered polenta pancake ‘cake’ with caramelized bananas in the layers covered by a chocolate ganache. However, the caramelized banana was too soft and ran out the sides of the cake, making the ganache then spill off the cake (such a shame – this could have been an epic recipe).

My next experiment with these flavours was inspired by my Orange and Poppy Seed Rice Cake , where I figured I could make a chocolate risotto cake with caramelised bananas on the top.

To get the banana to stay and not spill like my last attempt I decided to make this like an upside down cake and bake the caramelised banana into the cake (not as a layer filling).

After some playing around with the batters consistency I must say this cake has very interesting textures and addictive flavor!

 

Ingredients:

Caramelised Banana:

  • 150g sugar
  • 75g butter
  • 90ml cream
  • 2 large bananas

Rice Batter:

  • 1 tsn vanilla essence
  • 240g aborto rice
  • 240ml cream
  • 520ml milk
  • 160g brown sugar
  • 2 eggs
  • 40g flour
  • 20g cocoa powder
  • 240g dark chocolate

 

Method:

  1. Line a 25cm cake tin with baking paper and pre-heat the oven to 180c degrees.
  2. Cut up the banana into slices, short ways (they will be the size of 20cent coin pieces) and leave aside.
  3. Place the white sugar in a saucepan on a high heat and stir until the sugar melts and starts to brown.
  4. Add the butter, being careful with the splatter and mix with a wooden spoon until combine.
  5. Add the cream again being careful with the splash and stir until smooth and silky.
  6. Add the banana slices and stir to coat them in the mix until they slightly soften.
  7. Place the banana sliced in the base of the prepared cake tin with no overlap.
  8. Pour the remaining caramel over the top to evenly cover the banana and place the tin in the freezer to harden slightly.
  9. Meanwhile, place the vanilla essence, rice and cream into a saucepan on a simmering heat, stirring until the cream is absorbed.
  10. Place the brown sugar into a bowl with the milk and stir until dissolved.
  11. Slowly add the milk mix to the rice mix, 100ml at a time it’s until absorbed. Continue this process until all the milk has been absorbed and the rice resembles a creamy risotto like consistency.
  12. Leave the mix aside until cool.
  13. Place the eggs, one at a time into the rice mix, whisking each addition with a hand whisk.
  14. Add the flour and cocoa powder to the mix and whisk until well combine.
  15. Place the chocolate in a bowl over a saucepan of simmering water on the stove, stir the chocolate until just melted and smooth.
  16. Add the melter chocolate to the mix and whisk with a hand whisk until combine.
  17. Spoon the mix over the top of the caramel bananas and place in the oven for 45 minutes or until a skewer inserted in the center comes out just clean.
  18. Leave the cake in the tin for 20 minutes then invert onto a plate.
Caramelised Banana Chocolate Rice Cake recipe
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Caramelised Banana Chocolate Rice Cake recipe
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Caramelised Banana Chocolate Rice Cake recipe

 

 

 

 

 

 

 

 

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