Page 4 of 5
Recreation from my cousin bro wife recipe Continue reading → Helen’s Russian bird’s milk cake
1 1/2 cups castor sugar
1 2/3 cups plain flour
1/4 Tsp baking powder
A pinch of salt
Half orange zest
2 Tbsp orange juice to glazed
A punnet of strawberries to decorate
Preheat oven to 180 deg C. Grease and flour the bottom only of a 9-inch tube pan. Beat egg with salt until light. Gradually add the sugar, beat at med speed 20-25 minutes until very light lemon colored. Add in orange zest.
Sift the flour with the baking powder and mix well. At low speed, whisk the flour to egg mixture one Tbs at a time; whisking well each addition; scrapping off the side if needed. Pour into the pan bake approximately 40 mins or until cake stick insert into cake comes out clean. Let cool for 10 minutes then remove from pan.
After a day old cut it into cake serving portion, soak it in 5 Tbsp orange juice; not too soggy then place in the dessert bowl with a layer or two vanilla custard and 1 Tsp orange blossom juice at the bottom followed by whipped cream and decorate with strawberries and blackberries. Then sprinkle chocolate powder. Serve with port/ tawny or short black espresso.
170 grams Packet Port Wine Jelly Crystals
600 ml Rum Custard
650 grams Jam Swiss Roll
500 gram frozen mixed fruits
1/4 cups orange Juice + 4 tbs Rum (opt for Rum; replace with orange liqueur)
1 can already whipped cream
Pour the jelly crystals into a stainless steel bowl big enough to pour in 800ml boiling water and stir until crystals have dissolved. Cool, then transfer to jelly dishes to refrigerate for 4 – 6 hours, or until set. Once set, remove the jelly from the dish and cut into pieces.
Pour 300 ml of custard into trifle glass dish. Arrange the slices of Swiss roll in the dish then sprinkle with 2 tablespoon of rum and pour half orange juice. Put half the jelly and mixed fruits on top of Swiss roll. Then the remaining half the custard.Followed by the remaining Swiss roll, remaining jelly, mixed fruits and top each with cream (I put just one layer for deco, you can top more cream if you like mountain high w cut haves strawberries). Chill over night so that the juices soak into the Swiss roll to make it moist.
170 g caster sugar
230 ml skim milk
finely grated zest of 1 orange
1tsp vanilla essence
100 ml extra virgin olive oil
3 tsp frangelico (optional; see Note)
2 eggs, lightly beaten
1⅓ cups (200 g) self-raising flour
1/2 tsp bicarbonate of soda
1/8 tsp cream of tartar
8 small apricots, cut in quarters
125g craisins dried
chocolate powder, for sprinkling
Preheat your oven to 160°C fan-forced. Grease and flour a 23 cm round cake tin line it with baking paper.
Place the sugar, milk and orange zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla, olive oil and frangelico (if using), then let the mixture cool for 5–10 minutes.
Add the beaten egg, cream of tartar, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quartered and craisins on to batter the any way you like. Sprinkle with the chocolate powder and bake for 55minutes to 1 hour and 10 mins or until browned/dark brown and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a 10-20 mins, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting.
Tip: Serve just as it is.
• For an alcohol-free version, replace the liqueur with milk.You can use full cream milk if you desire to.
• If using very small apricots like I did, layer quarters on top of each other so that they won’t completely sink into the batter as it cooks.
Recreated from SBS cooking program. Dontt have apricot and almond flakes, so I use Craisins (Dried/preserved) and poppy seeds.
WHAT YOU NEED
1½ cups Arnott’s biscuit crumbs
100g butter, melted
60g butter, softened
¼ cup brown sugar
¼ cup caster sugar
2 tablespoons water
½ cup plain flour
220g of strawberry and blueberries
750g PHILADELPHIA Block Cream Cheese, softened
400g can sweetened condensed milk
HOW TO MAKE IT
COMBINE the biscuit crumbs and butter. Press into the base of a greased and paper lined 24cm springform pan (ensure the paper extends 5cm above the top of the pan). Chill.
CREAM the butter and sugars with an electric mixer until light and fluffy. Stir in the water and flour, then add the strawberry & blueberries, mixing until well combined. Set aside.
BEAT the PHILLY until smooth. Add the condensed milk and eggs, mixing until just combined. Pour the filling over the prepared base then place teaspoonsful of cookie dough onto the PHILLY mixture. Bake in a moderately slow oven 160°C for 40–45 minutes or until just set. Cool in the oven with door ajar. Chill.
what you need
180-200 g graham crackers, finely crushed (about 2 cups crumbs)
80-90 g. margarine, melted
1 cup plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup blueberries
2 cups fresh strawberries, chopped
250 ml thicken cream, whipped a bit
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and 3/4 cup sugar in large bowl with mixer until well blended. Add blueberries; mix well. Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and thicken cream. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store in refrigerator.
4 ounces bittersweet chocolate, chopped
3 tablespoons plus 1-1/4 cups butter, softened, divided
2 cups sugar
3 teaspoons McCormick® Pure Vanilla Extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup miniature semisweet chocolate chips, optional
3/4 cup butter, softened
6-3/4 cups confectioners’ sugar
2 teaspoons McCormick® Pure Vanilla Extract
1/2 to 2/3 cup 2% milk
2 tablespoons miniature semisweet chocolate chips
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature.
Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter.
Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, cream butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.
If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
Place one cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting. Yield: 16 servings.
Preparation time: 30 minutes
Cooking time: 1 hour 45 minutes
What you need
150g unsalted butter
3/4 cup caster sugar
1 tsp vanilla extract
1 lemon, zest and juice
1 orange, zest and juice
3/4 cup Sunbeam Coconut Meal
500g Sunbeam MIxed Fruit
80g Sunbeam Pistachios
Preheat oven to 150°C.
Double line a 20cm round tin with baking paper.
Cream butter and sugar until light and fluffy. Add vanilla extract and eggs one at a time beating well after each addition.
Stir in zests, juices, coconut meal, mixed fruit and pistachios.
Bake for 1 hour 20 minutes or until a skewer inserted comes out clean.