Sweet Tooth Experiments

Tag Archives: strawberries

Knickerbocker Glory Cake

Posted on Posted in Cakes .

Knickerbocker Glory Cake

Knickerbocker Glory Cake recipe

Inspired by trying my first knickerbocker glory I loved the element of the variations of textures and flavour layers, therefore decided to turn the layered ice cream sundae dessert into a cake. This dessert if you’re not familiar with it is served in a large tall glass like you would see of milkshakes in the 1970’s. However unlike a milkshake this dessert traditionally contain ice cream, cream, fruit, and meringue.

Since its conception on 1920 there have been multiple adaptations and varying flavour inclusions, however this cake recipe I have invented is made off my favourite knickerbocker glory ingredient adaptions, being; Peanuts, strawberry, chocolate, coconut and vanilla.

Strawberry and vanilla as the base allows the mix of amazing flavours to bounce off and complement each other, producing a delectable taste.

 

Ingredients:

Cake:

  • 215g butter, softened
  • 180g caster sugar
  • 1 tsn vanilla essence
  • 1/2 tsn strawberry essence
  • 3 eggs
  • 320g strawberry jam
  • 320g self-rising flour

Peanut Icing:

  • 30g butter, softened
  • ¼ cup peanut butter
  • 1 cup icing sugar
  • 10ml milk

Chocolate Icing:

  • 150g butter, softened
  • 1 cup icing sugar
  • 30g cocoa powder
  • 10ml milk

Extras:

  • 30g desiccated coconut, roasted
  • 40g chopped peanuts, roasted

 

Method:

  1. Preheat oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Beat butter, vanilla essence, strawberry essence and sugar for 5 minutes or until creamy and pale with electric beaters.
  3. Add the eggs one at a time, beating in between each addition.
  4. Puree the jam in a food processor until smooth, leave aside.
  5. Sieve the flour into the butter mix along with the strawberry jam puree. Beat with electric beats until just combine.
  6. Pour the mix into the prepared cake tin and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean.
  7. Wait 5 minutes, then invert the cake onto a cake tray to cool completely.
  8. Meanwhile make the peanut icing but placing all the ingredients on a bowl and beat with electric beaters until pale, set aside.
  9. In another bowl beat the chocolate icing ingredients until pale, light and fluffy.
  10. Cut the cake in half horizontally.
  11. Spread the peanut icing on the bottom cake layer and place the 2nd layer on top.
  12.  Spread the chocolate icing on the top cake layer and sides.
  13. Sprinkle with roasted coconut on the sides of the cake as well as roasted peanuts – serve and enjoy.

 

Pink Strawberry Almond Cake with Rosé Frosting

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Pink Strawberry Almond Cake with Rosé Frosting

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Pink Strawberry Almond Cake with Rosé Frosting

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Knickerbocker Glory Cake recipe

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Cream Cheese Nutella and Strawberry Dessert Dumplings

Posted on Posted in Unique .

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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Watermelon Rose and Strawberry Cupcakes

Posted on Posted in Cupcakes .

Watermelon Rose and Strawberry Cupcakes

Watermelon Rose and Strawberry Cupcakes recipe

Watermelon would have to be one of my favorite fruits, just ahead of cherries and strawberries. To compliment the watermelon flavour I opted for a pairing with strawberries and to top off the floral delicate flavours the addition of rosewater.

As I have made a cake with watermelon previously (see my Couscous Strawberry and Watermelon Cake) I decided to make cupcakes this time with my never fail amazing cupcake recipe as a base.

Outcome, a rich, moist, melt in your mouth cupcake that is packed with flavour in every bite!

Ingredients:

Cake:

  • 220g cake flour
  • 1 tsn baking powder
  • ½ tsn soda
  • 1/8 tsn salt
  • 2 eggs
  • 200g sugar
  • 1 tsn strawberry essence
  • 1 tsn rosewater essence
  • 120ml butter
  • 160g strawberry jam
  • 80ml buttermilk
  • 120ml watermelon reduction (1.2kg watermelon flesh required for recipe inc. icing)

Icing:

  • 60g watermelon reduction
  • 60g butter
  • ½ tsn strawberry essence
  • 200g icing sugar

Method:

  1. Pre-heat the oven to 175c degrees and line a 16-space cupcake tin with patty cases.
  2. Spray the cases slightly with oil spray.
  3. Cut watermelon and place 1.2kg of flesh into a food processor. Blitz until liquefied.
  4. Pour the mix into a large saucepan and simmer on medium until the liquid reduces down to 200ml.
  5. Pass the reduction through a sieve to catch the seeds and unwanted flesh, set aside.
  6. In a small bowl sieve the flour, powder, soda and salt. Repeat 2 more times.
  7. In another bowl beat the eggs until light and fluffy with electric beaters for 2 minutes.
  8. Slowly add the sugar while beating.
  9. Add the essence and beat to combine.
  10. Add the butter slightly melted as well as the jam and beat.
  11. Place 120ml of the watermelon reduction and the buttermilk in a bowl and stir to combine.
  12. Add half the reduction buttermilk mix to the batter and beat until combine. Add half the flour mix and beat. Repeat with remaining buttermilk mix and flour mix until well combine.
  13. Pour the batter into the patty cases to ¾ full and place in the oven for 15 minutes of until a skewer inserted into the middle comes out clean.
  14. Meanwhile make the icing by placing 50g of the remaining watermelon reduction, butter, strawberry essence and icing in a bowl and beat with electric beaters until light and fluffy.
  15. Once the cupcakes have cooked leave on a cooling rack.
  16. When the cupcakes are at room temperature place the icing in a piping bag with a star nozzle, pipe and enjoy.
Watermelon Rose and Strawberry Cupcakes recipe

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