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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Berry Cake with Meringue Icing

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Berry Cake with Meringue Icing
A simple to do cake with a great wow factor. Soft sponge with tart berries is beautifully topped with crispy and sweet meringue. Substitute with your own meringue recipes for different flavours and colours.
Berry Cake with Meringue Icing
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Berries:
  • 100 g red currants
  • 100 g gooseberries
  • 1 cup sugar
  • 1 tsp corn starch
Cake:
  • 150 g white flour
  • 3 eggs
  • 1/2 tsp ground cardamom
  • 1 tsp baking powder/baking soda
  • 1/3 cup milk
  • 2 tbsp olive oil
Meringue Icing:
  • 1 egg white
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 lemon zest
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Berries:
  • 100 g red currants
  • 100 g gooseberries
  • 1 cup sugar
  • 1 tsp corn starch
Cake:
  • 150 g white flour
  • 3 eggs
  • 1/2 tsp ground cardamom
  • 1 tsp baking powder/baking soda
  • 1/3 cup milk
  • 2 tbsp olive oil
Meringue Icing:
  • 1 egg white
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 lemon zest
Berry Cake with Meringue Icing
Instructions
Prepare berries:
  1. Wash berries, let them drain in a sieve and then mix in a bowl with starch and sugar.
Cake:
  1. Preheat oven to 180°C.
  2. In one large large bowl, combine the flour, sugar, cardamom, baking powder and salt.
  3. In another bowl whisk milk, oil and 3 eggs thoroughly with a hand mixer.
  4. Add the wet ingredients to the dry ingredients and carefully mix until smooth.
  5. Grease and line a small (18 cm in diameter) spring form baking tin and pour in the batter.
  6. Spread berry mix over the batter and bake on middle rack for about 25 minutes.
Meringue Icing:
  1. While cake is baking, beat egg white with salt until very stiff peaks form.
  2. Add sugar and lemon zest and continue to beat until well mixed.
  3. After 30 minutes (cake should almost be done - check with a skewer) remove cake from oven, top with meringue and flatten with a spoon.
  4. Bake for another 8-10 minutes until meringue has set. Remove the finished cake from the oven, open the spring form tin and allow to cool completely on wire rack.
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A Classic Chocolate Cake

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c18c31e30b45a7a0ed765a2ecdcc658f

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A Classic Chocolate Cake
A gastronomic masterpiece that tastes like a chocolate brownie with a thick layer of fudge and covered in rich fruit. Originally named the "Little black dress", this less sexist version is equally as delicious.
A Classic Chocolate Cake
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Cake:
  • 85 g butter
  • 85 g dark chocolate 70% and above
  • 140 g flour
  • 30 g cocoa powder
  • 150 g caster sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 eggs
  • 2 tbsp milk
  • 150 ml natural yoghurt
  • 1 tsp vanilla extract
Cream icing:
  • 35 g butter
  • 200 g dark chocolate 70% and above
  • 80 ml milk warmed
  • 1/4 tsp salt
  • 2 tbsp dark rum or brandy optional
  • 100 ml double cream optional
  • Fresh fruit and berries for decoration optional
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Cake:
  • 85 g butter
  • 85 g dark chocolate 70% and above
  • 140 g flour
  • 30 g cocoa powder
  • 150 g caster sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 eggs
  • 2 tbsp milk
  • 150 ml natural yoghurt
  • 1 tsp vanilla extract
Cream icing:
  • 35 g butter
  • 200 g dark chocolate 70% and above
  • 80 ml milk warmed
  • 1/4 tsp salt
  • 2 tbsp dark rum or brandy optional
  • 100 ml double cream optional
  • Fresh fruit and berries for decoration optional
A Classic Chocolate Cake
Instructions
  1. Grease a spring form cake tin with a diameter of 20 cm.
  2. Preheat oven to 165°C.
Cake:
  1. Melt the butter with the chocolate and allow to cool slightly.
  2. Sift the flour, cocoa powder, sugar, salt, soda and baking powder into a large bowl and mix with a whisk.
  3. In a separate bowl mix the eggs, milk, yogurt and vanilla extract.
  4. Add wet ingredients to dry ingredients and mix thoroughly until a smooth batter the consistency of thick cream forms.
  5. Pour into prepared pan, and bake until a skewer comes out clean (30-40 minutes).
Cream Icing:
  1. Melt butter and chocolate together in a double boiler.
  2. Gradually pour in warm milk stirring regularly to keep chocolate from seizing.
  3. Add pinch of salt and brandy if using.
Assembly:
  1. Allow cake to cool. Then pour slightly cooled icing over and allow to cool and set. Decorate with fruit and serve.
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Layered Sponge Dessert

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Layered Sponge Dessert
A quick and easy dessert idea that can be made quickly with store-bought sponge cake and a few ingredients you have lying around the house!
Layered Sponge Dessert
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 0 minutes
Servings
serves
Ingredients
  • 3 rectangular sponge cakes store bought, unfilled
  • 200 g butter softened
  • 1 can Condensed Milk
  • 1 cup caster sugar
  • 150 g dried apricots chopped
  • 150 g grapes halved
  • 1/2 Pineapple cut into rings and cubed
  • 2 cups sweetened coffee
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 0 minutes
Servings
serves
Ingredients
  • 3 rectangular sponge cakes store bought, unfilled
  • 200 g butter softened
  • 1 can Condensed Milk
  • 1 cup caster sugar
  • 150 g dried apricots chopped
  • 150 g grapes halved
  • 1/2 Pineapple cut into rings and cubed
  • 2 cups sweetened coffee
Layered Sponge Dessert
Instructions
  1. In a bowl combine the butter with the condensed milk and beat with a mixer until smooth and airy.
  2. For each sponge, cover with sweet coffee and allow to seep in.
  3. Spread each coffee infused sponge with cream mix.
  4. Create layers by adding sliced grapes, dried apricots and pineapple to each sponge. (Add nuts for additional texture if desired)
  5. Stack each sponge layer to create a cake.
  6. Decorate the top with additional cream mix, icing sugar or topping of your choice.
  7. Refrigerate for 2-3 hours before serving.
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Eskimo Cake

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Eskimo Cake
A soft sponge with a rich velvety cream all covered in luscious chocolate ganache. Like an eskimo pie, this chilled dessert will send shivers down your taste buds.
Eskimo Cake
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Cake:
  • 4 eggs separate whites from yolks
  • 1 cup sugar
  • 10 tbsp cold water
  • 2 tbsp cocoa
  • 1/2 tsp baking soda
  • 1 cup flour sifted
  • 1 tsp vanilla
Cream filling:
  • 1 cup sugar
  • 3 tbsp flour
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup warm milk
  • 250 g butter softened
Chocolate glaze:
  • 2 tbsp sugar
  • 2 tbsp cocoa powder
  • 2 tbsp sour cream
  • 50 g butter
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Cake:
  • 4 eggs separate whites from yolks
  • 1 cup sugar
  • 10 tbsp cold water
  • 2 tbsp cocoa
  • 1/2 tsp baking soda
  • 1 cup flour sifted
  • 1 tsp vanilla
Cream filling:
  • 1 cup sugar
  • 3 tbsp flour
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup warm milk
  • 250 g butter softened
Chocolate glaze:
  • 2 tbsp sugar
  • 2 tbsp cocoa powder
  • 2 tbsp sour cream
  • 50 g butter
Eskimo Cake
Instructions
Cake:
  1. Preheat oven to 180 degrees Celsius.
  2. Separate the egg whites from the yolks. Beat the whites until lightly fluffy and set aside.
  3. Combine the yolks with the sugar, beat until colour lightens.
  4. Add the baking soda, 10 tbsp cold water, vanilla, and 1 tbsp cocoa to the yolks, slowly stirring.
  5. Once combined, add the beaten egg whites and fold gently.
  6. Gradually stir in the flour.
  7. Pour batter into a greased cake tin. Tap the tin against the bench several times to settle contents.
  8. Bake for about 30-40 minutes or until an inserted skewer comes out dry.
Cream:
  1. In a saucepan mix together eggs, sugar and flour, beat well with a hand mixer slowly adding the warm milk until well combined.
  2. Place saucepan on a medium heat and, stirring constantly, bring to a boil (after the appearance of the first bubbles, keep on heat for 1 min).
  3. Remove from the heat and allow to cool completely.
  4. While the custard is cooling, beat the softened butter with vanilla, then, whisking constantly, add to the cooled custard mixture until all combined together into a rich cream.
Frosting:
  1. Mix sugar, cocoa powder and sour cream in a saucepan.
  2. Put on medium heat and bring to the boil, stirring constantly.
  3. Once boiling, remove from the heat and add butter, stirring well until smooth.
  4. Allow to cool slightly.
Assembly:
  1. Spread the cream filled over the cooled cake and refrigerate for 30 minutes.
  2. Pour the glaze over the cooled cream and return to the fridge to set fully.
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