Opera Torte Cake

Try this quick and easy opera cake.

INGREDIENTS

VIENNOIS CAKE:

• 2 large Eggs, separated and at room temperature
• 1 whole large Egg, at room temperature
• 2 tablespoons Sugar
• ⅔ cup ground Almonds
• 6 tablespoons Cake & pastry Flour, sifted

GANACHE LAYER & GLAZE:

• 1 cup Whipping cream
• 227 grams Bittersweet Chocolate, chopped
• 57 grams coating Chocolate (or chocolate chips)
• 2 tablespoons Vegetable oil

COFFEE BUTTERCREAM:

• 2 Egg whites, at room temperature
• 2 tablespoons + ½ cup Sugar
• 1 cup unsalted Butter, at room temperature
• 1 tablespoon Coffee extract (or 1 tablespoon very strongly brewed espresso, cooled)
• 1 teaspoon Vanilla extract

COFFEE SYRUP & ASSSEMBLY:

• ½ cup hot Coffee
• 3 tablespoons Sugar
• 57 grams coating Chocolate, melted
• 6 Chocolate covered Coffee beans

METHOD

1. Preheat the oven to 400 deg F and line an 11-x-17-inch sheet pan with parchment paper.
2. Whip the 2 egg yolks and the whole egg with the 1/4 cup of sugar until it is thick, pale and holds a ribbon when the beaters are lifted. In a separate bowl, stir the ground almonds and flour together
3. In another bowl, whip the 2 egg whites until foamy, then slowly add the remaining 2 tablespoons of sugar, whipping until they hold a soft peak when the beaters are lifted. Fold the whipped whites into the yolks in 2 additions, then fold in the almond mixture. Spread this evenly over the prepared sheet pan, ensuring that the batter is as level as possible (the batter will only make a thin layer). Bake the cake for about 8 minutes, until golden brown and allow to cool. Once cooled, the cake may be a bit dry
4. For the ganache, heat the cream until it just begins to simmer and then pour this over the 8 ounces of chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Set aside to cool to room temperature.
5. For the buttercream, place the egg whites in a bowl and whip with the 2 tablespoons of sugar until just past foamy. Place the remaining 1/2 cup of sugar in a small pot with 2 tablespoons of water and bring to a full boil over high heat, boiling until the sugar hits 240 deg F on a candy thermometer. With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it down the side of the bowl (this helps to avoid splashing), then increase the speed and whip until the whites have cooled to room temperature, about 4 minutes. While beating, add the butter a few pieces at a time until combined. While adding the butter, if it appears that the buttercream is not fluffy, or seems curdled, not to worry - simply keep adding the butter, continue to beat and it will come together. There is no risk of overbeating. Add the coffee extract (or espresso) and the vanilla and use at room temperature
6. For the coffee syrup, stir the coffee and sugar together until the sugar dissolves
7. For the assembly, remove the sheet of cake and cut into three rectangles (about 6-x- 11-inches) Brush the bottom of one of the layers with the melted coating chocolate and let this set until firm (or chill 3 minutes). Place this layer, chocolate-side down onto a flat cake board or platter. Brush the layer with coffee syrup, then spread half of the butter cream on top. Top this with a second cake layer, brush it with syrup and now spread two thirds of the cooled (but still spreadable) ganache layer over the cake. Place the final cake layer over the ganache, brush it with syrup and spread the remaining half of the butter cream on top (or you can save about 1/4 cup for garnish)
8. For the ganache glaze, re-warm the remaining one third of the ganache, adding the coating chocolate and vegetable oil, stirring until smooth. Spread this over the top of the cake (but not the sides), and chill until set, about 2 hours.
9. Before serving, trim the sides away to reveal clean layers, then slice into 6 rectangle portions (a hot, dry knife makes this easy). If you wish, pipe a little coffee buttercream on top of each and place a coffee bean on top

Chocolate Peanut Butter Fudge Cake

Enjoy this quick and easy dessert recipe.

INGREDIENTS

• 500 grams Dark Chocolate, chopped
• ½ cup Peanut butter (smooth)
• 8 Eggs
• 250 grams Butter
• Toasted Peanuts, for garnish

FOR SAUCE:

• 100 grams Dark Chocolate, chopped
• 2 tablespoons Peanut butter (smooth)
• 100 millilitres Heavy cream

METHOD

1. Preheat oven to 170c
2. Melt 500g chocolate, butter and 1⁄2 cup peanut butter together in a double boiler. Cool slightly.
3. Using an electric mixer, whisk the eggs until super fluffy and doubled in volume
4. Mix one third of the eggs into the chocolate mixture, then fold in the remaining egg mixture.
5. Transfer to a lined cake tin that's been wrapped in foil on the outside. Place inside a deep roasting tin and pour boiling water up to halfway. Bake for 25 mins
6. Cool in the fridge
7. In the meantime, melt the cream and 2 tablespoons peanut butter together and pour over the 100g dark chocolate. Stir to combine Pour this over the cooled cake. Garnish with salted peanuts if you like

Prawn Cake with Plum Sauce

Enjoy this quick and easy seafood recipe.

INGREDIENTS

• 340 + 85 grams Prawns, peeled and divided
• 85 grams Pork Fat
• 1 teaspoon White Peppercorns
• 4 pieces of Coriander Roots
• 2 cloves Garlics
• 1 teaspoon Soy Sauce
• 1 Egg
• ½ cup Flour
• 2 cup Breadcumbs
• Rice Bran Oil for Deep Fry
• Sweet Plum Sauce to Serve
• 1 tablespoon Cornflour

METHOD

1. Mixed corn flour with prawn, rest for 5 minutes, then rinse and pat dry
2. Ground white peppercorns, coriander roots and garlic into paste, and coarsely chop 85 grams of prawn, set aside
3. Mix pork fat, 340 grams of prawns, soy sauce, sesame oil and paste in food processor until incorporated
4. Add coarsely chopped prawn and mix well
5. Wet hand and roll prawn cake mixture into 1½ inch balls
6. Roll prawn cake mixture with flour, beaten egg and breadcrumb, accordingly
7. Heat oil at 160 c, deep fry prawn cakes for 2-3 minutes, serve with sweet plum sauce

Steamed Layer Cake

Enjoy this deliciously unique Thai fusion dessert recipe.

INGREDIENTS

• 100 grams Tapioca Starch
• 30 grams Rice Flour
• 350 grams Coconut Cream
• 175 grams Sugar
• 100 millilitres Jasmine Water
• 1 tablespoon Pandan Juice

METHOD

EARLY PREPARATION:

1. To make jasmine water, soak jasmine with clean water into the pot with lid overnight or use jasmine extract and mix with water.
2. To make pandan juice, cut pandan leaves into small pieces, blend with some water and strain. The more pandan leaves are used, the more intense and darker the color will be.
3. To make the syrup, bring jasmine water and sugar to a boil in a big pot. Reduce heat and cook until thickens. You should end up with approximately 150ml of syrup. Leave it aside to cool down.
4. Mix the tapioca starch and rice flour with some of the syrup, just enough to form the dough. Knead for about 3-5 minutes.
5. Add a small amount of coconut cream and continue to knead. Then add the rest of the coconut cream and syrup. Stir until well mixed.
6. Strain and divide the mixture into 2 parts. Leave the first part as it is and mix the second part with pandan juice. Stir well.
7. Prepare the steamer. Steam the molds for a minute.
8. Start by pouring the green batter into the molds in thin layers, put the lid on to cook for 5 minutes. Then continue and repeat the step with the white batter and cook for 5 minutes. Repeat the same process until the molds are filled up. After 5 minutes of cooking from the last layer, continue to steam for another 2 minutes.
9. Take Kanom Chan out of the steamer and let them cool at room temperature. Take out from the molds and serve.

Banana and Passionfruit Cake

Dessert treat perfect for parties recipe.

INGREDIENTS

• 200 grams butter, softened
• 200 grams caster sugar, plus an extra ½ tablespoon
• 4 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• 300 grams macadamia nuts, blitzed in a food processor until coarsely ground
• 2 tablespoons self-raising flour
• 1 teaspoon baking powder
• 3 bananas, sliced into 1.5 centimeters thick diagonal rounds
• 2 passionfruit

METHOD

1. Preheat the oven to 180C.
2. Grease a 23cm springform cake tin and line the base and side with baking paper.
3. Cream the butter and sugar using an electric mixer until pale and fluffy. Whisk in the eggs, one at a time, until each egg is incorporated. Whisk in the cinnamon, vanilla and salt, then gently fold in the ground macadamia, flour and baking powder.
4. Pour the cake batter into the prepared tin and bake for 45 minutes to 1 hour, or until a skewer inserted in the centre of the cake comes out clean.
5. Leave the cake to cool in the tin on a wire rack. Once cool, remove from the tin. Arrange the fresh banana on top of the cake. Sprinkle the extra ½ tablespoon of caster sugar over the bananas and, using a blowtorch, burn the bananas slightly to get a golden crust. (This last step is optional.)
6. Cut each passionfruit in half and drizzle the pulp over the cake. Serve with crème anglaise vanilla ice-cream or plain yoghurt.

Chai Spiced Bundt Cake

Enjoy this quick and easy dessert recipe.

INGREDIENTS

CHAI SPICE MIX:

• 3 teaspoons Ground Ginger
• 2 teaspoons Ground Cinnamon
• 1 teaspoon ground Allspice
• 1 teaspoon ground Cardamom
• 1 teaspoon ground Cloves

BUNDT CAKE:

• 2½ cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 1 cup Olive Oil
• ¾ cup Granulated Sugar
• 2 Eggs, room temperature
• ½ cup Honey
• 1 teaspoon Vanilla extract
• ½ cup Pecans, chopped and toasted

GLAZE:

• 4 tablespoons (½ stick) Unsalted Butter
• ¼ cup Agave syrup
• ¼ cup Granulated Sugar

METHOD

1. Special equipment: a 9-inch Bundt pan
2. Preheat the oven to 325 degrees F. Grease a 9-inch Bundt pan
3. For the chai spice mix: In a bowl, mix together the ginger, cinnamon, allspice, cardamom and cloves. Set aside
4. For the Bundt cake: Combine the flour, baking powder, baking soda, salt and 2 tablespoons of the chai spice in a bowl. Set aside
5. In a stand mixer, add the oil and sugar, and mix until fully blended. Beat in the eggs until light. Add in the honey and vanilla. Add the flour mixture to the wet ingredients, and mix just until combined
6. Sprinkle the pecans in the Bundt pan, and then pour the batter into the pan. (The batter will be thick; spread it with rubber spatula.) Slightly tap the pan to level the batter
7. Bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes. Remove from the oven and let the cake cool in pan for 15 minutes. Place a plate on top of the pan and invert the cake onto the plate. Poke holes in the top of cake with a toothpick
8. For the glaze: Combine the butter, agave, sugar, and 1 teaspoon of the chai spice in a small saucepan. Simmer for 1 minute over low heat, then pour the glaze over the cake

Pecan Torte with French Buttercream Cake

Get this quick and easy chocolate cake recipe.

INGREDIENTS

CAKE:

• 2 cups Pecan halves
• ¾ cup All-purpose Flour
• 1 teaspoon Baking powder
• ½ teaspoon Salt
• 5 large Eggs, at room temperature, separated
• 1 cup granulated Sugar, divided
• ¼ cup Vegetable oil
• 3 tablespoons Orange juice or water
• 2 teaspoons finely grated Orange zest
• 1 teaspoon Vanilla extract

FRENCH BUTTERCREAM & ASSEMBLY:

• 5 large Egg yolks, slightly warmed**
• ½ cup granulated Sugar
• 1 tablespoon Water
• 1 teaspoon Lemon juice
• 1½ cups unsalted Butter at room temperature
• 2 tablespoons Brandy or Orange liqueur (optional)
• 2 teaspoons finely grated Orange zest
• 1 teaspoon Vanilla extract or Vanilla bean paste
• ½ teaspoon Salt
• 12-16 toasted Pecan halves

METHOD

1. Preheat the oven to 325°F (160°C). Grease a dust an angel food cake pan with flour, tapping out any excess flour
2. Pulse the pecans with the flour, baking powder and salt until finely ground. Set aside. In a large mixing bowl or in the bowl of a stand mixer fitted with the whip attachment, whip the 5 egg whites until they hold a soft peak when the beaters are lifted. Set aside
3. Whip the egg yolks with the sugar, oil, orange juice (or water), orange zest and vanilla for about 3 minutes on high speed until well-blended – the batter will be thick & pale but won’t hold a ribbon when the beaters are lifted. Fold the pecan mixture into the yolks in 2 additions (the batter will be thick at this point) Fold the whites into the batter in 2 additions and pour this in the prepared pan (it will only fill a third of the pan). Bake the cake for about 50 minutes, until it springs back when gently pressed. Cool the cake upside down, in its pan.
4. For the frosting, place the egg yolks in a large bowl and whip with ¼ cup (50g) of the sugar until they are pale and double in volume, about 3 minutes
5. Bring the remaining ¼ cup (50g) of sugar, the water and lemon juice to a boil over high heat and cook uncovered and without stirring but occasionally brushing down the sides of the pot with water, until it reaches a temperature of 238°F (114°C) (softball stage). Carefully pour the hot sugar down the side of the bowl with the yolks while beating on slow speed. Once all the sugar has been added, increase the speed to high and beat until cool, about 6 minutes. Beat in the melted chocolate, then add the butter a few pieces at a time while beating in. Beat in the orange liqueur or brandy (if using), the vanilla and the salt
6. Use the buttercream at room temperature. It can be prepared ahead of time and refrigerated, then pulled out to warm up to room temperature and beat until smooth and spreadable
7. To assemble the cake, spread the buttercream evenly all over the cake, starting with the top, then the sides and finishing with the hole in the centre of the cake. Arrange the toasted pecans around the top of the cake and chill until ready to serve
8. The cake will keep refrigerated for up to 3 days

TIP

1. It is important that the yolks be a little warmer than room temperature, so that when you add the hot sugar, it works in smoothly. Immerse whole eggs in hot tap water for about 5 minutes, changing the water once or twice, before separating the yolks

Gateau St Honore Cake

Try this quick, easy and classic French cake recipe.

INGREDIENTS

• 1 recipe Rolled Puff pastry, thawed in the fridge
• Pastry Cream
• 1 cup 2% Milk
• 2 teaspoons Vanilla bean paste
• 3 large Egg yolks
• 3 tablespoons Sugar
• 2 tablespoons Cornstarch
• 2 tablespoons unsalted Butter, cut into pieces

Profiteroles

• ½ recipe Choux paste
• 3 tablespoons Water
• 1 cup Sugar
• 1 tablespoon White corn syrup

Assembly

• 1½ cups Whipping cream
• 2 tablespoons Skim Milk powder
• 3 tablespoons Sugar
• 1 teaspoon Vanilla extract
• 2 tablespoons Raspberry puree
• 1 cup fresh Raspberries

METHOD

1. Preheat the oven to 375 °F and line a baking tray with parchment paper
2. Cut the puff pastry into a 9-inch circle (or use the shell from a 9-inch removable tart pan to cut a circle with a pretty fluted edge) and place this on the baking tray. Dock the pastry with a fork and bake for about 20 to 25 minutes until an even golden brown. Cool
3. Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer
4. In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it
5. Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use

FOR THE PROFITEROLES:

1. Preheat the oven to 400 °F and line two baking trays with parchment paper
2. Fill a piping bag fitted with a large plain tip with the choux paste. Pipe profiteroles, each about 1 1⁄2 -inches across. Wet your finger in cool water and tap any points on the batter. You will need 16 to 18 profiteroles for the torte
3. Bake the profiteroles for 10 minutes, then reduce the heat to 375 °F and continue to bake for about 15 more minutes, until they are a rich golden brown colour and are very light. Allow the pastries to cool completely before filling
4. To fill, stir the pastry cream to soften and fill a piping bag with a medium plain tip (or an éclair or doughnut tip, if you have one). Use a skewer to first poke a small hole in the side of each profiterole. Insert the piping bag and fill each with cream until you feel resistance. Save any remaining pastry cream for the torte. Chill until ready to dip in caramelized sugar
5. Bring the water, sugar and corn syrup up to a boil in a small pot over high heat and continue to boil, uncovered and without stirring, and occasionally brushing the sides of the pot with water, until it is a light amber colour. Ready a bowl of ice water and carefully set the bottom of the pot into the ice water to halt the sugar from cooking further
6. Using tongs, carefully dip the tops of the profiteroles halfway into the caramelized sugar and place them, caramel side down, on a lightly greased parchment-lined baking tray to set. If the caramel in the pot begins to set before you have finished, you can reheat the caramel on low heat

TO ASSEMBLE:

1. Whip the cream and skim milk powder until it holds a soft peak and stir in the sugar and vanilla. Divide the cream in half, stir the raspberry puree into one half and then fill 2 piping bags fitted with a plain or star tip each with a cream
2. Place the baked puff pastry disc onto the serving plate. Spread the remaining pastry cream on the bottom, leaving a half inch space around the outside edge. Arrange the dipped profiteroles on top of the puff pastry, creating a ring around the outside and so that the flat, caramel-dipped tops are facing up. Sprinkle the fresh raspberries over the pastry cream. Pipe alternating straight lines, circles or other patterns with the two colours of whipped cream and chill until ready to serve
3. The St. Honoré is best served the day it is assembled, but the separate parts, pastry base, profiteroles and pastry cream, can be prepared a day ahead

Double Chocolate Pear Trifle Cake

Get this quick and easy cake recipe.

INGREDIENTS

CAKE:

• 1½ cups Cake & pastry Flour
• 1⅓ cups granulated Sugar
• ½ cup Dutch process Cocoa powder
• ¾ teaspoon Baking soda
• ¼ teaspoon Salt
• ½ cup cool unsalted Butter, cut into pieces
• ½ cup hot, strong brewed Coffee
• ½ cup Milk
• 1 teaspoon Vanilla extract
• 2 large Eggs, room temperature
• WHITE CHOCOLATE PASTRY CREAM:
• 2 cups Milk
• 2 teaspoons (10 mL) Vanilla bean paste
• 6 large Egg yolks
• 6 tablespoons granulated Sugar
• ¼ cup Cornstarch
• 85 grams white Chocolate, chopped
• 2 tablespoons unsalted Butter, cut into pieces

VANILLA POACHED PEARS:

• 5 Bartlett Pears
• 3 cups Water
• 3 cups granulated Sugar
• ¼ cup Lemon juice
• 15 millilitres vanilla bean paste)

GANACHE & ASSEMBLY:

• 1½ cups Whipping (35%) cream, divided
• 113 grams bittersweet chocolate, chopped
• 2 tablespoons granulated Sugar
• 1 teaspoon Vanilla extract
• Chocolate shavings, for garnish

METHOD

1. For the cake, preheat the oven to 350 °F (180 °C). Line a baking tray (11-x-17-inches/28-x-43-cm) with parchment paper, but do not grease the pan
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid) Pour the batter into the prepared pan, spreading it evenly and bake for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in its pan
4. For the white chocolate pastry cream, heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer
5. In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the white chocolate and butter, placing a strainer on top of it
6. Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes Pour this immediately through the strainer, whisking it through if needed, and stir in the white chocolate and butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use
7. For the poached pears, peel the pears, cut them in half, core them and remove the stems. Bring the water, sugar, lemon juice and scraped seeds from the vanilla bean (or vanilla bean paste) up to a full boil. Add the pears and cover them directly on the surface of the liquid with a piece of parchment paper cut to fit the pot (called a cartouche). Return the pears to a gentle simmer and simmer for 10 minutes. Then remove the pot from the heat and let the pears cool to room temperature in the syrup before chilling until ready to assemble
8. For the ganache, heat ½ cup (125 mL) of the whipping cream to a simmer and pour this over the chocolate in a small bowl. Gently stir the mixture until the ganache is smooth and cool to room temperature. Whip the remaining 1 cup (250 mL) of cream with the sugar and chill until ready to assemble
9. To assemble, have ready a 12-cup (3 L) trifle bowl or glass vessel. Turn the chocolate cake out onto a cutting board, peel away the parchment paper and cut 3 to 4 pieces of cake that are the size of your trifle bowl. Remove the pears from the vanilla syrup (but save the syrup for brushing onto the cake) and cut them into ½-inch (12 mm) slices, saving one pear half for the top of the trifle
10. Start by placing a layer of cake in the bottom of the bowl. Brush this generously with vanilla syrup and top the cake with a layer of the white chocolate pastry cream. Drizzle the cream with a little chocolate ganache and arrange pear slices overtop. Repeat this with the cake, syrup, cream and pear until the cake layers are used and you’ve finished with a layer of pear slices. Top this with the whipped cream, and chocolate shavings. Slice the final pear half so that it fans out from the stem and place this on top. Chill the trifle until ready to serve

The trifle can be prepared and assembled a day in advance.

Individual Marzipan Fruitcakes

Try this quick and easy fruit cake recipe.

INGREDIENTS

FRUIT BASE:

• 1 cup chopped pitted dates
• 1 cup raisins
• 1 cup chopped pitted prunes
• 1 cup dried cherries
• 1 cup chopped dried apricots
• 1 cup whole unblanched almonds
• ¾ cup apple juice
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• ½ teaspoon ground black pepper

CAKE & ASSEMBLY:

• 1 recipe (425 g) marzipan paste, divided (homemade recipe follows)
• 1 Navel orange
• 3 tablespoons apple juice, plus extra for brushing
• ½ cup packed dark brown sugar
• 3 large eggs
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

METHOD

1. For the fruit base, combine all of the dried fruits, almonds, apple juice, ginger, cardamom and pepper in a large mixing bowl or other container, cover and let sit at room temperature overnight or up to 24 hours, stirring once or twice.
2. Preheat the oven to 325 °F (160 °C). Grease 2 muffin tins.
3. Cut 200 g of the marzipan into pieces and place in a food processor. Cut the navel orange into quarters (do not peel), remove any seeds and add this to the food processor. Pulse to blend. Add the apple juice, brown sugar and eggs and pulse until evenly blended.
4. Sift the flour, baking powder and salt into a large bowl. Add the marzipan mixture to the flour and stir until blended. Add the soaked fruit and almonds (and any excess liquid that might remain) and stir in. Divide this between the 2 muffin tins (an ice cream scoop works best) and spread the batter if needed, to level the cakes. Bake for 30 minutes, until a tester inserted into the centre of one of the cakes comes out clean. Cool the fruitcakes in their tin for 20 minutes, then tip out and place onto a cooling rack to cool completely.
5. To decorate the fruitcakes, roll out the remaining 225 g of marzipan on a work surface lightly dusted with icing sugar, to a thickness of about 1/8-inch (3 mm). Use a cookie cutter that is the same diameter as the top of each fruitcake to cut out 24 discs – you can use a smaller cutter or piping tip to cut out a bit from the centre if you wish for added flair. Brush each marzipan piece with a little apple juice and press it gently onto the top of each fruitcake to secure it.

The fruitcakes will keep for a week in an airtight container, can be refrigerated for up to a month, or frozen up to 3 months.

Dobos Torte Cake

Get this quick and easy chocolate cake recipe.

INGREDIENTS

CAKE LAYERS:

• 8 whole Eggs, at room temperature, separated
• 2 Egg yolks
• 2 tablespoons granulated Sugar, divided
• 1 teaspoon Vanilla extract
• ¾ cup Cake & pastry flour, sifted
• ¼ teaspoon Salt
• 5 tablespoons unsalted Butter, melted

ASSEMBLY:

• ¾ cup whole toasted & peeled Hazelnuts
• Plus an additional 12-16 whole Hazelnuts
• ½ cup granulated Sugar
• 2 tablespoons Water
• 1 tablespoon Corn syrup

FROSTING:

• 142 grams semi sweet or bittersweet Chocolate, chopped
• 5 Egg yolks, slightly warmed
• ½ cup granulated Sugar, divided
• 1 tablespoon Water
• 1 teaspoon Corn syrup
• 1 cup unsalted Butter, at room temperature
• 1 teaspoon Vanilla extract
• ½ teaspoon Salt

METHOD

1. Preheat the oven to 350 °F (180 °C). Trace eight 8-inch (20 cm) circles onto parchment paper, 2 or 3 per sheet, so that the circles do not touch but the paper fits onto a baking tray. Place the sheets on baking trays with the marker tracings underneath (so it doesn’t transfer onto the cake). You may have to bake the layers in batches
2. Whip the 10 eggs yolks with 1 cup (200 g) of the sugar on high speed until they have doubled in volume and are thick and pale, about 5 minutes. Beat in the vanilla. Sift in the flour and salt and fold in
3. In a clean bowl, whip the 8 whites until foamy, then slowly pour in the remaining 2 tablespoons (25 g) of sugar and continue whipping until the whites hold a medium peak when the beaters are lifted. Fold the whites into the yolk batter in 2 additions. Stir 1 cup (250 mL) of batter into the melted butter and fold it all back to the bigger batter
4. Spoon about ½ cup (125 mL) of the batter in the centre of the traced circles on the parchment (as many as you have on the trays) and spread to the edges of each circle with a palette knife, as level as possible. Bake these for 5 to 7 minutes, until the cake loses its shine and just begins to brown at the edges. Slide the parchment (with cake circles on them) off the baking tray, let the tray cool for a minute or two and repeat with the remaining batter, until all 8 layers are baked Allow the cake layers to cool completely on the parchment paper (these can be made ahead and wrapped in plastic, but still on the parchment).
5. Prepare the caramel garnishes. Place all but 12-16 of the hazelnuts onto a parchment-lined baking tray. Place a large cookie cutter (7-inches/18 cm) on a second parchment-lined baking tray, and grease the cutter and the parchment paper lightly. Bring the sugar, water and corn syrup to a full boil over high heat without stirring and cook uncovered, occasionally brushing down the sides of the pot with cool water until it caramelizes, about 5 minutes. Carefully pour about half of the hot sugar into the centre of the cookie cutter to fill it (spread to the edges, if needed), and pour the remaining sugar over the hazelnuts. Let the cookie cutter ring set until half set, about 3-5 minutes, then remove the ring, and with a greased chef’s knife, score the disc of sugar into 12 to 16 wedges, then cool completely. After the caramelized hazelnuts have cooled pulse them in a food processor into a coarse crumble
6. For the frosting, melt the chocolate in a bowl placed over a pot of barely simmering water, stirring gently until melted. Set aside.
7. Place the egg yolks in a large bowl and whip with ¼ cup of the sugar until they are pale and double in volume, about 3 minutes
8. Bring the remaining ¼ cup of sugar, the water and corn syrup to a boil over high heat and cook uncovered and without stirring but occasionally brushing down the sides of the pot with water, until it reaches a temperature of 238 °F/114 °C (softball stage). Carefully pour the hot sugar down the side of the bowl with the yolks while beating on medium-high speed. Once all the sugar has been added, increase the speed to high and beat until cool, about 3-5 minutes. Beat in the melted chocolate, then add the butter a few pieces at a time while beating. Beat in the vanilla and the salt
9. To assemble the cake, place one cake layer (peel the paper away from each layer as you assemble) on a platter and cover with a thin layer of buttercream and top with a second cake layer. Repeat this process until all 8 cake layers are used. Frost the top and sides of the cake Press the caramelized hazelnut crumble onto the side of the cake. Arrange 12 to 16 hazelnuts in a circle on top of the cake at the outside edge, equally spaced apart. Rest each caramelized sugar wedge so that each wedges rests on each hazelnut, angled the same direction, creating a fan pattern. Chill the cake completely before slicing to serve

The cake will keep refrigerated for up to 4 days

Hawaiian Cake

Enjoy this quick and easy dessert recipe.

INGREDIENTS

• One 16.5-ounce box Yellow Cake Mix
• 1 cup sweetened, shredded Coconut
• One 3.4-ounce box instant Vanilla pudding 
• 1 cup Whole Milk 
• 227 grams Cream Cheese, at room temperature
• One 8-ounce container whipped topping, such as Cool Whip 
• One 8-ounce can crushed Pineapple 
• ½ cup Walnuts, coarsely chopped 
• ½ cup Maraschino Cherries, stemmed and halved

METHOD

1. Prepare and bake the cake in a 9-by-13-inch baking dish, according to the package directions. Cool the cake completely and set aside.
2. Preheat the broiler to high heat
3. Toast the coconut under the broiler, stirring every minute, until golden brown, about 4 minutes
4. In a large bowl, mix the vanilla pudding mix with the milk. Using an electric mixer, add in the cream cheese and mix until smooth. Fold in the whipped topping, and then spread all of the icing over the cooled cake
5. Use a butter knife to make decorative swirls in the icing. Evenly sprinkle the crushed pineapple over the top, followed by the walnuts and then the toasted coconut
6. Dot the top of the cake with the cherry halves, 6 rows across the long side and 4 rows on the short side. Slice and serve

Strawberries And Cream Sponge Cake

Try this quick and easy strawberries and cream sponge cake recipe.

INGREDIENTS

SPONGE CAKE:

• 6 large Eggs, at room temperature
• 1 cup Sugar
• 1 tablespoon Lemon juice
• 1 teaspoon finely grated Lemon zest
• 1 cup All-purpose Flour
• ¼ teaspoon Salt
• 2 tablespoons unsalted Butter, melted
• 1 teaspoon Vanilla extract

CREAM & BERRIES:

• 1½ cups Whipping cream
• ½ package (125 g) brick Cream cheese, at room temperature
• ⅓ cup Sugar
• ½ teaspoon Lemon zest
• 2 tablespoons Lemon juice
• 1 teaspoon Vanilla extract or Vanilla bean paste
• 1 quart fresh Strawberries, hulled and sliced
• ⅓ cup good quality Strawberry jam
• Icing sugar, for dusting

METHOD

1. Preheat the oven to 325 °F. Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan
2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. On medium speed, add the zest and juice
3. Sift the flour and salt and, still on medium speed, add the flour. Spoon about a cup of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan
4. For the cream, whip the cream until it holds a soft peak when the beaters are lifted. In a separate bowl, beat the cream cheese to soften, and beat in the sugar, lemon juice and vanilla or vanilla bean paste. Fold in the whipped cream in 2 additions. Chill until ready to assemble
5. When ready to assemble the cake, stir the berries with the jam to coat. Run a palette knife around the inside edge of the cake pan to loosen it, then remove it from the pan and peel off the parchment paper. Slice the cake in half horizontally
6. Spread half of the cream over the cake and top with half of the berries. Place the top of the cake over the berries, and top this with the remaining cream and berries, leaving an inch or two of the cake exposed around the outside edge. Dust this edge with icing sugar and chill until ready to serve.The cake can be assembled up to 4 hours in advance