Sweet Tooth Experiments

Unusual sweets and global treats

Jelly Marshmallow Fondant

Posted on by 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

Step 1

Jelly Marshmallow Fondant recipe

Step 2

Jelly Marshmallow Fondant recipe

Step 5

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

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Carrot Chai Chocolate Mix Cake

Posted on by 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

Step 3

Carrot Chai Chocolate Mix Cake

Step 7

Carrot Chai Chocolate Mix Cake

Step 11

Carrot Chai Chocolate Mix Cake

Step 12

Carrot Chai Chocolate Mix Cake

Step 13

Carrot Chai Chocolate Mix Cake

Step 16

 

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes

Posted on by Posted in Cupcakes .

Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes

Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes

You are correct, white chocolate and macadamia is a stock-standard flavor combo, nothing new or unusual here. And lemon, well this is also a very common baking ingredient that is sometimes paired with white chocolate. The reason these flavors are common is because they are so divine together.

So if I’m creative a recipe that’s stock-standard what is going on and why even bother making up a recipe? The hero ingredient in which I have never baked with before and don’t believe I have ever even heard of being in a sweet treat before is the Lemongrass (also lemon and macadamia is a little unusual in itself but not enough for me to create a recipe off).

The lemongrass provides a lovely variation to the norm lemon flavor, the salted macadamia provides a lovely crunch texture to the cupcake and the salt elevates the tone in the white chocolate making this cupcake super delicious and walks all over any lemon cupcake I have ever had!

Also, the natural yoghurt and the lemon juice adds a slight sourness and bitterness that offsets the intense sweetness of the icing sugar making the icing a lovely more restrained addition.

Ingredients:

  • 250g flour
  • 4 tsn baking powder
  • ½ tsn salt
  • 80g sugar
  • 160g white chocolate
  • 80g macadamias
  • 40g Lemongrass
  • 1 tbsn lemon zest
  • 70g butter
  • 100g apple puree
  • 140ml buttermilk
  • 2 eggs

Icing:

  • 70ml natural yoghurt
  • 300g icing sugar
  • 15ml lemon juice

 

Method:

  1. Pre-heat the oven to 200c degrees and line a 12 hole cupcake tin with patty cases.
  2. Sieve the flour, baking powder, salt and sugar in a bowl and stir to combine.
  3. Chop the white chocolate and macadamia into small pieces and place into the flour mix, stir.
  4. Grate the lemongrass and stir into the flour mix.
  5. Melt the butter in a bowl in the microwave and add the buttermilk, puree and eggs. Whisk with a hand whisk until well combined.
  6. Pour the milk mix into the flour mix and using a hand whisk beat until just combine.
  7. Pour the batter into the patty cases and bake in the oven for 20 minutes or until and skewer in the center comes out clean.
  8. Place the cupcakes onto a cooling rack until cool.
  9. Meanwhile to make the icing beat the ingredients until well combined.
  10. Using a spatula spread over the cupcake evenly.
  11. Grate extra white chocolate, macadamia and lemon zest over the icing.

 

Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes
Step 4
Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes
Step 6
Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes
Step 7
Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes
Step 8
Low Fat White Chocolate Saffron and Vanilla Cupcakes

Step 9

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Pineapple Lime and Coconut Tapioca Pudding

Posted on by Posted in Pudding .

Pineapple Lime and Coconut Tapioca Pudding

Pineapple Lime and Coconut Tapioca Pudding

I have done quite a few experiments with tapioca/sago with a varying range of results. To be completely honest 90% of the time the end result is disappointing, bland and needs more sweetness.

This recipe’s success was a major surprise. The flavors of coconut, lime, ginger and pineapple all make perfect sense to be combine into a lovely treat, though it’s the caramel sauce made with coconut milk and a slight tang of lime juice that really steals the show. This little addition brings the recipe to a new level and makes the dessert so moreish.

Ingredients:

  • 400g coconut cream
  • 625ml coconut milk
  • 40g white sugar
  • 100g tapioca pearls
  • 110g brown sugar
  • 300g pineapple
  • 1+ ½ tsn ground ginger
  • 4 tsn lime juice
  • 30g desiccated/shaved coconut, toasted

 

Method:

  1. Place the coconut milk, 200ml coconut cream and white sugar into a saucepan and stir on a high heat until the sugar is dissolved and the mix is boiling.
  2. Add the tapioca and bring the recipe down to a simmer and cook for 25 minutes stirring frequently until mix thickens and the pearls are transparent with a white dot in the center.
  3. Pour the mix into a bowl and leave aside to cool.
  4. Meanwhile to make the sauce place the remaining 200ml of the coconut cream and the brown sugar into a saucepan and stir on a high heat until well combine and the sugar is dissolved.
  5. Add the pieced pineapple, the ground ginger and the lime juice and stir for 3 minutes or until the mix thickens to a caramel consistency.
  6. Take the saucepan off the heat and leave aside to cool.
  7. Spoon half of the sauce and pineapple into the base of 6 cup ramekins.
  8. Spoon the tapioca mix into the 6 ramekins evenly.
  9. Top with the remaining sauce and pineapple.
  10. Sprinkle with the toasted coconut.
  11. Place in the fridge for 1 hour to set completely.

 

Notes:

  • I have topped with some pomegranate for some extra colour.

 

Pineapple Lime and Coconut Tapioca Pudding

Step 2

Pineapple Lime and Coconut Tapioca Pudding
Step 4
Pineapple Lime and Coconut Tapioca Pudding
Step 5
Pineapple Lime and Coconut Tapioca Pudding
Step 8
Pineapple Lime and Coconut Tapioca Pudding
Step 11

 

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Date Spiced Syrup Doughnuts

Posted on by Posted in Doughnuts .

Date Spiced Syrup Doughnuts

Date Spiced Syrup Doughnuts recipe

This little dumpling/doughnut treat was sparked after some recent experimenting with varying jam filled round doughnuts. I don’t really know what they are traditionally called or where they come from but they are amazing little doughnuts that massively over-exceeded my expectations and were so easy to make!

They are kind of a mix of a doughnut, a Saudi Arabia Luqaima, an Asian Jao Tze, an Arabic Ma’Amoul and a Greek loukoumades…this treat will delight.

The addition of the cream cheese makes the texture creamy and the star anise in the syrup makes it so good you want to eat it by itself!

 

Ingredients:

  • 290g sugar
  • 1 tsn cinnamon
  • 1 tsn cardamom
  • 3 star anise
  • 1 tsn rosewater essence
  • 75g self raising flour
  • 25g full cream milk powder
  • 125g cream cheese
  • 10 pitted dates
  • 200g vegetable oil, for frying

 

Method:

  1. Place 335g of water, the sugar, cinnamon, cardamom and star anise into a saucepan on the stove on high and stir until the mix boils.
  2. Leave the syrup for 6 minutes to thicken.
  3. Take the syrup off the heat, stir in the rosewater essence and leave aside to cool.
  4. In a bowl place the flour, milk powder and cheese and with your hands combine until a dough has formed.
  5. On a lightly floured surface kneed the dough for 5 minutes.
  6. Cut the dates in half vertically.
  7. Roll 12-13g pieces of dough into balls, flatten and then place the date half in the center. Roll again into a ball to ensure the date is fully embedded in the dough.
  8. Heat the oil in a saucepan to 180c degrees or until a piece of bread sizzles in the oil.
  9. Cook the dumplings in batches for around 2 minutes or until they are golden brown.
  10. Place on paper towel to drain then add to the syrup.
  11. Allow the dumpling to be fully submerged in the syrup for at least an hour before serving.
  12. Serve dumpling with the remaining syrup.

 

Notes:

  • If you don’t like dates you can use dried prunes instead.
  • This treat goes well with a side of vanilla ice-cream.

 

Date Spiced Syrup Doughnuts recipe

Ingredients

Date Spiced Syrup Doughnuts recipe

Step 3

Date Spiced Syrup Doughnuts recipe

Step 5

Date Spiced Syrup Doughnuts recipe

Step 6

Date Spiced Syrup Doughnuts recipe

Step 7

Date Spiced Syrup Doughnuts recipe

Step 9

Date Spiced Syrup Doughnuts recipe

Step 10

Date Spiced Syrup Doughnuts recipe

Step 11

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Kahlua and Butterscotch Schnapps Cake

Posted on by Posted in Cakes .

Kahlua and Butterscotch Schnapps Cake

Kahlua and Butterscotch schnapps Cake

I was playing around with liquors in the kitchen over the weekend and decided that I wanted to make a decadently scrumptious cake off the base of 2 sweet, complimentary andinteresting alcoholic flavors.

I gave myself the challenge of coming up with a recipe off the flavor combination of Kahlua (coffee liquor) and Butterscotch Schnapps (Butterscotch liquor). I was looking for the mix of the sweet coffee flavor along with the butterscotch (almost caramel flavor). They both have such similar flavor profiles and taste spectacular together.

For a decadent cake I decided both liquors would be in the cake itself and I would have a filling based on one liquor and icing based on the other.

To further add to this flavor mix and take the cake to the next level I decided to add white chocolate as well as cream to excel the flavor and add a profile that can bring the sweetness back down to be highly palatable for all.

Kahlua and Butterscotch schnapps Cake

Ingredients:

  • 220g brown sugar
  • 75g butter
  • 3 egg
  • 190ml butterscotch Schnapps
  • 185ml milk
  • 285g self raising flour
  • 40ml Kahlua

Ganache:

  • 125ml cream
  • 30g Kahlua
  • 375g white chocolate

Cream:

  • 200ml cream
  • 20ml butterscotch Schnapps
  • 15g icing sugar

Method:

  1. Pre-heat the oven to 185c degrees and line a 25cm cake tin with baking paper.
  2. Beat the sugar and butter in a bowl with electric beaters until smooth and creamy.
  3. Add the eggs one at a time beating in between each addition.
  4. Add the schnapps and the milk and beat until combine.
  5. Add the flour and beat until well combine.
  6. Pour the mix into the cake tin and bake for 35 minutes or until a skewer inserted in the center comes out clean.
  7. Place the cake onto a cooling rack until cool.
  8. Cut the cake into 3 horizontal cakes and using a pastry brush brush on the Kahlua on all 3 layers.
  9. To make the icing place the cream in the microwave until steaming.
  10. Add the Kahlua and chocolate to the cream and leave for a minute.
  11. Stir until the mix is well combine and place in the fridge to set.
  12. To make the cream filling place the cream in a bowl and using electric beaters whisk until peaks form.
  13. Add the icing sugar and butterscotch snapps and on a low speak beat until just combine.
  14. To assemble place one layer on a plate.
  15. Spread ½ the cream over the top of the cake, Kahlua side up.
  16. Top with 2nd cake we layer Kahlua side up and spread with remaining cream, top with 3rd cake layer Kahlua side down.
  17. Spread the ganache over the top and sides of the cake and enjoy.

 

Kahlua and Butterscotch schnapps Cake

Step 4

Kahlua and Butterscotch schnapps Cake

Step 12

Kahlua and Butterscotch schnapps Cake

Step 16

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Yoghurt Panna Cotta with Honey Figs Syrup

Posted on by Posted in Panna Cotta .

Yoghurt Panna Cotta with Honey Figs Syrup

Yoghurt Panna Cotta with Honey Figs Syrup recipe

I recently went through a phase where I wanted to make ‘healthy’ desserts, but without using super expensive ingredients or ingredients that are difficult to find.

On top of this I didn’t want them to be too hard to make, I wanted to make the recipe easy for anyone to pick up and master. Additionally, I wanted people to be able to zip into Coles for ingredients and make a simply tasty and not KJ (calorie) heavy dessert.

This Panna Cotta recipe uses low fat yoghurt and milk instead of fattening cream and honey to add some extra sweetness.

The figs provide some beautiful flavor and sweetness (especially being soaked in honey).

 

Ingredients:

Panna Cotta:

  • 120ml low fat milk
  • 2 tsn honey
  • 2 tsn vanilla essence
  • 2 + ¼ tsn gelatine
  • 480ml low fat vanilla yoghurt

Syrup:

  • 120ml honey
  • 200ml water
  • 320g figs (around 5 figs)

 

Method:

  1. Spray 4 x 250ml cup ramekins with oil spray.
  2. Place the milk, honey and vanilla essence in a bowl and heat in the microwave until boiling, stir to combine.
  3. Add the gelatine and beat until smooth with no lumps.
  4. Add the yoghurt and whisk to combine.
  5. Pour the mix evenly between the 4 ramekins and place in the fridge to set for 4 hours.
  6. Meanwhile, make the figs cut up the figs into 6 pieces vertically and place in a saucepan.
  7. Add the honey and water to the saucepan and heat on high on the stove.
  8. Stir constantly until the figs are soft and a syrup has formed (will take around 5 minutes on high/medium heat).
  9. Place the syrup and figs into a bowl and leave aside to cool completely.
  10. Once the Panna Cotta has set turn out onto a plate and top with the cooled figs and cooled syrup. Serve.

 

Yoghurt Panna Cotta with Honey Figs Syrup recipe

Step 4

Yoghurt Panna Cotta with Honey Figs Syrup recipe

Step 8

Yoghurt Panna Cotta with Honey Figs Syrup recipe

Step 10

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print

Pumpkin Vanilla and Cinnamon Scrolls

Posted on by Posted in Bread .

Pumpkin Vanilla and Cinnamon Scrolls

Pumpkin Vanilla and Cinnamon Scrolls recipe

Yes pumpkin and vanilla are not common scroll flavors or textures to be included in a recipe, but this recipe is full of surprises.

All I can say is OMG, after eating these I never thought I was a scroll lover but im now converted!

Though you can’t taste the pumpkin, what it does is adds a fluffiness to the scrolls, making them so light.

The vanilla (especially in the icing) along with the cinnamon work brilliantly together.

The best thing about this recipe is the filling. Yes the icing and scroll dough is super tasty the filling is to die for.

I don’t even like walnuts but could eat the mix straight!

Ingredients:

Dough:

  • 60ml warm milk
  • 7g yeast
  • 45g sugar
  • 2 eggs
  • 160g pumpkin puree
  • 475g plain bread flour
  • ¼ tsn salt
  • 100g butter

Filling:

  • 100g butter
  • 45g brown sugar
  • 1 tbsn cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground cloves
  • 40g honey
  • 1 tbsn corn starch
  • 145g pecans

Icing:

  • 2 cups icing sugar
  • 40g corn syrup
  • 1 tbsn vanilla essence
  • 1 + 1/2 tsn ground cinnamon
  • 40g butter
  • 40ml milk

Extra:

  • 20g butter

 

Method:

  1. Place the milk, yeast and 1 tbsn on the sugar into a bowl, whisk with a hand whisk to combine and leave for 10 mins to froth.
  2. Cut and de-skin the pumpkin into small pieces. Steam in the microwave until a knife inserted into the pumpkin comes out with ease.
  3. Place the pumpkin in a food processor and blitz until pureed.
  4. Add the eggs and puree to the milk mix and whisk with a hand whisk until combine.
  5. Place the flour, salt and remaining sugar into a kitchen aid (or equivalent) and beat on a low speed until combine. Add the puree and beat on medium until well combined.
  6. Dice the butter into pieces and soften slightly in the microwave. With the processor going add the butter 2 pieces at a time and leave beating for 2 minutes.
  7. Once dough is done flour a surface and knead the dough for 3 minutes.
  8. Oil a bowl and place the dough in the bowl. Cover with plastic wrap for 1 hour or until doubled in size.
  9. Meanwhile to make the filling place the pecans into a food processor and blitz until they resemble bread crumbs.
  10. Soften the butter slightly and place all ingredients into a bowl and whisk with a hand whisk until well combined.
  11. Pre-heat the oven to 180c degrees and line a large slice tin with baking paper.
  12. Once dough is ready flour the surface again and place the dough on the surface.
  13. Using a rolling pin roll the dough out to 30cm x 40cm.
  14. Spoon the nut mix over the dough evenly until almost reaching the edges.
  15. Roll up the dough from the longer sides to resemble a long log.
  16. Cut off the 2 ends of the log to make the ends straight.
  17. Cut the log into 12 equal rolls and place cut side up onto the tray.
  18. Cover the tray with plastic wrap and leave aside for 1 hour or until doubled in size.
  19. Once proved melt the extra butter and brush onto the top of each roll.
  20. Place the tray into the oven and bake for 30 minutes or until the scrolls sound hollow when tapped.
  21. Remove from the oven and leave aside to cool slightly (around 10 mins).
  22. Meanwhile make the icing by melting the butter slightly and placing in a bowl with the remaining icing ingredients.
  23. Using a hand whisk beat until well combined.
  24. Drizzle icing over the scrolls and serve.

 

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 1

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 3

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 5

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 6

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 6

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 8

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 10

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 12

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 14

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 15

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 17

Pumpkin Vanilla and Cinnamon Scrolls recipe

Step 21

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Frangelico and Nutella Charlotte Cake

Posted on by Posted in Cakes .

Frangelico and Nutella Charlotte Cake

Frangelico and Nutella Charlotte Cake recipe

 

If I could only pick one spread to have on toast in the morning it would hands down have to be Nutella.

It’s hard to top the flavour pairing of chocolate and hazelnuts. And as it’s been some time since I baked with this ingredient (and since I baked with alcohol for that matter), I decided to go hazelnut crazy and produce a recipe that celebrates the amazing flavour that is hazelnut.

Taking some inspiration from my favourite dessert of all time (Tiramisu) and from chocolate mousse I came up with a choc hazel mousse cake.

How does this celebrate the hazelnut you ask? The base and sides of the cake are sponge biscuits soaked in Frangelico (hazelnut liquor), Nutella is layered throughout the mousse and chopped hazelnuts is scattered on the top of the cake.

Definitely a must try for a decadent celebration cake!

 

Ingredients:

Base:

  • 140ml Frangelico
  • 350g sponge finger biscuits (I used saviardi)

Filling:

  • 140g dark chocolate
  • 160g hazelnut spread
  • 40ml milk
  • 40ml Frangelico
  • 125g butter
  • 4 eggs
  • 300ml thickened cream
  • 1/3 cup sugar

 

Method:

  1. Grease and line a 25cm spring form cake tin with baking paper.
  2. Cut approx. 2cm off the bottom of all the biscuits until they are slightly higher than that the tin.
  3. Place the 100ml Frangelico into a bowl and dip the biscuits into the liquor until all the liquor is used up. Be sure to only dip them for a moment as you don’t want to soak the biscuits completely.
  4. Line the biscuits, soaked size on the inside of the cake and cut side on the bottom of the tin until the whole outside of the cake is boarded with biscuits.
  5. Now line the base of the tin with further biscuits until completely covered.
  6. Place the chocolate, hazelnut spread and milk into a saucepan on a low heat.  Stir the mix until smooth and combine.
  7. Stir in the butter and 40ml of Frangelico until combine and glossy.
  8. Remove mix off the heat and allow to cool slightly.
  9. Add the egg yolks into the chocolate mix and beat until smooth.
  10. In another bowl beat the egg whites until soft peaks form. Add the sugar and beat until glossy and thick.
  11. Using electric beaters beat the cream until peaks form.
  12. Fold a third of the egg white mix into the chocolate mix to loosen the mix.
  13. Add the remaining egg whites and fold until combine.
  14. Add the cream and fold until combine.
  15. Pour into prepared tin on top of the biscuits. Smooth the top and place in the fridge to set until firm (overnight preferred).

 

Frangelico and Nutella Charlotte Cake recipe

Step 4

Frangelico and Nutella Charlotte Cake

Step 5

Frangelico and Nutella Charlotte Cake recipe

Step 6

Frangelico and Nutella Charlotte Cake recipe

Step 7

Frangelico and Nutella Charlotte Cake recipe

Step 10

Frangelico and Nutella Charlotte Cake recipe

Step 11

Frangelico and Nutella Charlotte Cake recipe

Step 12

Frangelico and Nutella Charlotte Cake recip

Step 13

Frangelico and Nutella Charlotte Cake recipe

Step 15

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Cheats Dulce Leche Cake

Posted on by Posted in Cakes .

Cheats Dulce Leche Cake

Cheats Dulce Leche Cake recipe

So this cake doesn’t feature my usual unique, weird flavour combinations, nor is it a traditional cherished sweet treat. However, it makes it to my website as it has taken me 8 attempts of varying caramel cake recipes to make the ultimate and it’s this one by a mile that is the most amazingly tasting, simple and successful cake you will come across. I ended up doing a little cheating with this one by using nestle Caramel (instead of making my own caramel), which took out a massive time consuming step. This cake  bakes to perfection, has a beautiful rise that allows for multiple layers of cake and tastes AMAZING!

Cheats Dulce Leche Cake recipe

 

Ingredients:

Cake:

  • 200g butter
  • 340g sugar
  • 2 tsn vanilla essence
  • 4 eggs
  • 2 egg whites
  • 320g flour
  • 260g cream

Frosting:

  • 180g butter
  • 180 icing sugar
  • 2 tsn vanilla essence
  • 1 + ½ tbsn cream

Caramel:

  • 395g caramel top n’ fill

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. Place the butter and sugar in a bowl and using electric beaters whisk until creamy and thick.
  3. Add the vanilla and beat for 2 minutes.
  4. Separate the eggs and beat in the 4 yolks until thick and creamy.
  5. Add the flour and the cream and beat until just combine.
  6. Place the separated egg whites with 2 additional egg whites into a bowl and beat with electric beaters until peaks form.
  7. Fold ¼ of the egg whites into the butter batter to release it.
  8. Add the remaining egg whites and fold until just combine.
  9. Spoon the mix into the cake tin and bake for 40 minutes or until a skewer inserted in the center comes out clean.
  10. Place on a cake rack to cool.
  11. To make the icing place the ingredients in a bowl and beat with electric beaters until creamy and thick.
  12. Leave icing aside for later use.
  13. Beat the caramel with electric beaters until smooth.
  14. Cut the cooled cake into 4 even layers.
  15. Place the bottom layer on a place and spread 1/3rd of the caramel on the cake top.
  16. Place the next cake layer and another 1/3rd caramel, repeat and top with last cake layer.
  17. Spread the icing over the side and top of the cake.
  18. Enjoy.

 

Cheats Dulce Leche Cake recipe

Step 5

Cheats Dulce Leche Cake recipe

Step 6

Cheats Dulce Leche Cake recipe

Step 9

Cheats Dulce Leche Cake recipe

Step 11

Cheats Dulce Leche Cake recipe

Step 10

Cheats Dulce Leche Cake recipe

Step 14

Cheats Dulce Leche Cake recipe
Step 17

 

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

 

 

 

Email, RSS Follow
Print