Marshmallow Cream

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Marshmallow Cream
A quick and easy recipe for marshmallow cream that can be stored and used on any number of delicious deserts!
Marshmallow Cream
Course Desserts
Cuisine Baking
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 90 g Marshmallows about 2 packets
  • 100 g butter
Course Desserts
Cuisine Baking
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 90 g Marshmallows about 2 packets
  • 100 g butter
Marshmallow Cream
Instructions
  1. Cut butter into small cubes. Allow to stand at room temperature to soften.
  2. Place marshmallows in a large bowl (remember that marshmallows double in size when melted) and put for 30 seconds in the microwave.
  3. Marshmallow will increase in size so act quickly, start whipping marshmallow with a mixer, adding the butter piece by piece.
  4. After half the butter is incorporated into the marshmallows, stop the mixer.
  5. Put the bowl of mixed marshmallow in a saucepan of cold water, continuing to whisk by hand.
  6. Add the remaining butter to this mix until all combined.
  7. Continue to whisk for about five minutes.
  8. Cream will keep its shape well and is suitable for decorating cakes and all sorts of delicious treats
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Almond Puff Pastry Slice

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Almond Puff Pastry Slice
A quick and easy recipe using store-bought puff pastry with a velvety, sweet almond filling fortified by almond liqueur. Great with coffee.
Almond Puff Pastry Slice
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
  • 2 sheets ready-made puff pastry
  • 125 g almonds
  • 1 tbsp almond liqueur
  • 2 eggs
  • 25 g butter
  • 125 g sugar
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
  • 2 sheets ready-made puff pastry
  • 125 g almonds
  • 1 tbsp almond liqueur
  • 2 eggs
  • 25 g butter
  • 125 g sugar
Almond Puff Pastry Slice
Instructions
  1. In a blender, grind almonds to a rough powder.
  2. Rub sugar into the butter to a lumpy mix.
  3. Beat the eggs then add the almond powder, butter mix and liquor. Mix well until a smooth consistency.
  4. Cut 2 circles out of the puff pastry sheets, one circle should be slightly larger than the other.
  5. Place the smaller circle on a sheet of baking paper and cover with the filling - leaving a 1.5-2cm border around the edges.
  6. Make some shallow cuts from the centre out (like the spokes on a wheel) on the larger circle then place it on top of the smaller circle, covering the filling.
  7. Seal the edges and place in a greased pie dish. Bake for 30 minutes at 200 degrees Celsius.
  8. Allow to cool then dust with icing sugar before serving.
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Meringue and Strawberry Cream Cake

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Meringue and Strawberry Cream Cake
A luscious creamy desert that wedges a syrupy strawberry sponge in between layers of Chantilly cream and then sandwiched by meringue and dark chocolate. An incredibly rich and creamy cake set off beautifully by the tartness and sweetness of strawberry syrup. An absolute must.
Meringue and Strawberry Cream Cake
Course Desserts
Cuisine Baking
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
French meringue:
  • 250 g egg white about 6
  • 500 g powdered sugar
  • 150 g dark chocolate
Sponge layers:
  • 125 g eggs about 3
  • 90 g sugar
  • 75 g flour
  • 25 g potato starch
  • 1 vanilla pod
Vanilla Chantilly cream:
  • 375 g custard
  • 8 g of gelatin
  • 560 g cream 35% fat
  • 75 g granulated sugar
Custard:
  • 1 egg
  • 250 ml milk
  • 50 g sugar
  • 15 g starch
  • 1 vanilla pod
Strawberry syrup:
  • 150 g strawberry puree
  • 150 g sugar syrup 50 of water and 116 grams of sugar brought to a boil
  • 55 g water
Decoration:
  • 500 g g strawberries
  • 500 g cream 35% fat
Course Desserts
Cuisine Baking
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
French meringue:
  • 250 g egg white about 6
  • 500 g powdered sugar
  • 150 g dark chocolate
Sponge layers:
  • 125 g eggs about 3
  • 90 g sugar
  • 75 g flour
  • 25 g potato starch
  • 1 vanilla pod
Vanilla Chantilly cream:
  • 375 g custard
  • 8 g of gelatin
  • 560 g cream 35% fat
  • 75 g granulated sugar
Custard:
  • 1 egg
  • 250 ml milk
  • 50 g sugar
  • 15 g starch
  • 1 vanilla pod
Strawberry syrup:
  • 150 g strawberry puree
  • 150 g sugar syrup 50 of water and 116 grams of sugar brought to a boil
  • 55 g water
Decoration:
  • 500 g g strawberries
  • 500 g cream 35% fat
Meringue and Strawberry Cream Cake
Instructions
French meringue:
  1. First, make the meringue. Whisk the egg whites with 250 g of the powdered sugar until firm peaks form.
  2. Add the remaining icing sugar and stir with a whisk.
  3. Spread meringue on baking paper in the shape of two circles with diameter 26 cm.
  4. Bake at 90 degrees Celsius for 3 hours.
  5. When meringue is ready, turn off the oven and allow to cool inside.
  6. Melt the dark chocolate and then sprinkle it over the cooled meringue.
Sponge:
  1. Scrape the inside of the vanilla pod and combine the seeds with the eggs and sugar in a bowl.
  2. Place the bowl over a water bath and warm to 45 degrees Celsius while stirring constantly.
  3. Beat the mixture until it becomes light and frothy, then gently sift in the flour and starch.
  4. Stir gently until all combined.
  5. Pour out the batter into a tin smaller than the diameter of the diameter of the meringues.
  6. Bake for 15-20 minutes at 190 degrees Celsius.
  7. Check readiness with a toothpick. If ready, set aside to cool.
Custard:
  1. Bring milk to a boil with the vanilla bean. Turn down heat completely.
  2. In a separate bowl, beat egg with sugar until the mixture is light and thick. Add the starch and stir.
  3. Gradually pour the hot milk into the egg mixture - too much and you will scramble the eggs. Stir continuously.
  4. Pour the mixture back into the milk pot and put on medium heat. Bring to a boil and cook, stirring, until the cream becomes thick.
  5. Pour into a bowl, cover with cling wrap and allow to cool.
Vanilla Chantilly:
  1. Soak gelatin in 40 ml of water for 15 minutes.
  2. Heat 20g of the cream until it approaches boiling and add the swollen gelatin. Stir until the gelatin dissolves.
  3. Whip the remainder of the cream with the sugar until stable peaks form. Set aside.
  4. Take the gelatin cream mixture and stir it into the chilled custard the add the whipped cream.
  5. Gently stir all these together and refrigerate before using.
Strawberry syrup:
  1. Combine all ingredients in a bowl and mix well.
  2. Pour over the cooled sponge and allow to soak.
Assembly:
  1. Build the cake in layers starting with a meringue layer, chocolate side up.
  2. Then pour over a layer of cream.
  3. Place the strawberry soaked sponge on top of the cream.
  4. Cover the sponger with another layer of cream.
  5. Finish with the second meringue chocolate layer facing down.
  6. Use any remaining Chantilly cream to cover the sides of the cake and put in the refrigerator for 30 minutes.
  7. Decorate with more whipped cream, fresh strawberries or strawberry syrup.
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No-Bake Banana Custard Sponge Pie

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No-Bake Banana Custard Sponge Pie
A clever use of ready-made sponge slices, home made custard and bananas to make a yummy pie that doesn't need any baking.
No-Bake Banana Custard Sponge Pie
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 0 minutes
Passive Time 6 hours
Servings
slices
Ingredients
  • 1 pack unfilled sponge cakes 3 square cakes
  • 6 large bananas
  • 250 ml jam
  • 1 litre milk
  • 300 g sugar
  • 1 packet vanilla sugar
  • 5 tbsp corn starch
  • 5 tbsp flour
  • 250 g butter softened
  • 200 ml cream 35% fat
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 0 minutes
Passive Time 6 hours
Servings
slices
Ingredients
  • 1 pack unfilled sponge cakes 3 square cakes
  • 6 large bananas
  • 250 ml jam
  • 1 litre milk
  • 300 g sugar
  • 1 packet vanilla sugar
  • 5 tbsp corn starch
  • 5 tbsp flour
  • 250 g butter softened
  • 200 ml cream 35% fat
No-Bake Banana Custard Sponge Pie
Instructions
  1. First make the custard: mix the milk, sugar and vanilla sugar, corn starch starch and flour.
  2. Put the milk mixture on a low heat and begin to heat, stirring constantly. The mixture will thicken as it warms. To avoid it getting too hot, take it on and off the heat occasionally so it doesn't boil. It should thicken to a consistency of thick semolina.
  3. Turn off the heat and continue to stir for another three minutes. Leave it to cool, stirring occasionally, so there doesn't form a film on the surface.
  4. When the custard has cooled, beat the softened butter and begin to slowly add the custard, until you get a smooth cream.
  5. In a spring form tin, use 2 of the sponge cake slices to line the base and walls of the tin. (Cut a circle shape for the base and a few strips to line the sides.)
  6. Spread jam on the sponge cake base and sides.
  7. Then spread a thin layer of the custard (thickness 1 cm). The lay out the bananas across the cake and cover them with custard mix.
  8. With the third sponge cake slice, spread a layer of jam then place it, jam side down, on top of the custard to create a 'lid' for the pie.
  9. Spread the remainder of the cream custard across the top of the pie and sprinkle any crumbs of sponge cake left after cutting the rounds and strips.
  10. Chill for 6 hours in the fridge, preferably over night.
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Simple Microwave Mocha Cake

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Simple Microwave Mocha Cake
A quick and easy microwavable cake with the rich taste of coffee. The use of oat and wheat bran makes this a healthier and earthier cake. Skip the delicious creamy cheese icing if you want to be slightly less indulgent. Delicious, simple and 'relatively' good for you. Brilliant.
Simple Microwave Mocha Cake
Course Desserts
Cuisine Baking
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cake:
  • 2 eggs
  • 1.5 tbsp oat bran
  • 1.5 tbsp wheat bran
  • 4-4 tbsp of cream cheese
  • 1 tsp instant coffee dissolved in 1hot water
  • 1 tbsp sugar
  • 1/3 tsp baking soda
  • 1/2 tsp cinnamon
Cream:
  • 80 grams of cream cheese
  • 4 tbsp milk
  • 2/3 tsp instant coffee dissolved in a spoon of milk
  • sugar to taste
  • 1/4 tsp vanilla
Course Desserts
Cuisine Baking
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cake:
  • 2 eggs
  • 1.5 tbsp oat bran
  • 1.5 tbsp wheat bran
  • 4-4 tbsp of cream cheese
  • 1 tsp instant coffee dissolved in 1hot water
  • 1 tbsp sugar
  • 1/3 tsp baking soda
  • 1/2 tsp cinnamon
Cream:
  • 80 grams of cream cheese
  • 4 tbsp milk
  • 2/3 tsp instant coffee dissolved in a spoon of milk
  • sugar to taste
  • 1/4 tsp vanilla
Simple Microwave Mocha Cake
Instructions
Cake
  1. Mix all the cake ingredients into a thick batter.
  2. Put in silicone moulds and the microwave for 5 minutes at a power of 850W
  3. Remove and cool.
Cream:
  1. Mix all the ingredients for the cream until smooth.
  2. Use cream to coat each cake. Dust with cinnamon.
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