Google: “The current English name Halloween traces back to medieval Christianity. The word hallow is derived from the Middle and Old English words for holy. As a noun, it can also mean saint. In those days, the Christian holiday we know as All Saints’ Day was called All Hallows’ Day, and the day before, when an evening mass was held, was All Hallows’ Eve. That three-word name eventually got shortened to Halloween.”
Well, we my family don’t celebrate Halloween but since I am having my sisters and their family over for dinner. I thought why not make a different dessert this time. Found the eyes chocolate decoration might as well use it as Halloween is around the corner. Something worth to tryout making Halloween dessert. This is trial and error thin layer cake that look like a giant pancake bake on flat baking tray.
My berries aren’t looking fresh best use them with chocolate chips, leftover strawberry pureed sauce and for colouring I had added leftover green shredded coconut. I am also trying out icing sugar glaze. I only make a small amount and it’s thin glaze. I am happy that my thin cake like pancake workout well and creative interesting design that look spooky, colourful and delicious. Let’s bake and bring a smile to my mischievous nephew and surprise him!!!
Green shredded coconut
15-20 g shredded coconut
1 tiny drop of green colouring
Strawberry pureed sauce
275-300 g strawberries, remove stems and cut into bite size
50 g icing sugar
1 Tbs orange juice
water, to blend
3 Tbs oil
1 Tbs orange juice
1 1/2 c plain flour
1/2 c self raising flour
1/4 c icing sugar
1 Tsp baking powder
1/2 Tsp bicarb
1/2 Tsp salt
200 g sour cream
170 g yoghurt
120 g blueberries
9-10 strawberries, cut to bite size
a handful of white chocolate chips
a handful of green shredded coconut
Icing sugar glaze
6-8 Tbs icing sugar
2-4 Tsp orange juice
a drop of vanilla extract
Make the green shredded coconut first
Put shredded coconut into a bowl and add a tiny drop of green colouring and mix well with a spoon. Set aside in fridge.
Make the strawberry pureed sauce
Place cut strawberries, icing sugar and orange juice in a pot. Bring to simmer on medium low heat until strawberries completely softened; stir then turn down the heat to low for about 5-10 minutes. Once it had cool down, blend in Nutri Bullet with a bit of water about 2-4 Tbs until smooth. Then pass through a sieve for an extra smooth pureed. Place in an airtight container and in fridge last about one week.
Preheat oven 220 degrees C. Grease lightly on foil and place in a flat baking tray. Mix both flour, salt, baking powder, bicarb well in a big mixing bowl. Add eggs, oil, yoghurt and orange juice, beat with hand mixer until batter is smooth. Spoon batter into prepared baking tray.
Then smooth the top of batter. Next sprinkle icing sugar using a small sieve on top of batter. Gently press berries and white chocolate chips making pattern on batter. Put baking tray in the centre of the oven. Bake for about 15-20 minutes until cake is golden. Switch off oven, close oven door and leave it inside for about 30 minutes. When time up remove tray and put on rack to cool.
Make icing glaze
In a bowl, beat together icing sugar, vanilla extract, and enough orange juice to thin the glaze or to your desired consistency for dipping, drizzling, or pouring over the cake. Glaze will be smooth.
Once cake had cool completely, design it with strawberry pureed sauce: zig zag the whole cake. Put eye chocolate turning some facing down on top of the strawberry pureed sauce. Then using balloon whisk dip into the icing glaze and shake the balloon whisk and let glaze drop onto the top of cake. Next Sprinkle some green shredded coconut over the top. Cut into pieces and serve with coffee or tea. Enjoy your Halloween cake!!!
Note: You can use any fruits of your choice. You can make coulis instead of pureed sauce. You can make thicker icing glaze: add more icing sugar about 2 c, using milk about 2-4 Tbs or half milk and citrus: lime or lemon.
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