Click here to get 10% OFF of your first order

YOGURT CAKE WITH CORN FLOUR

INGREDIENTS

320g Greek yogurt 

220g Eggs (about 4) 

150g Butter (at room temperature) 

200g Sugar 

250g Plain flour 

80g Corn starch 

Zest of 1 Lemon 

Pinch Salt 

16g Baking powder 

METHOD

To prepare the yogurt cake, cube the butter then add to a stand mixer fitted with whisk attachment with the sugar. Whisk on a low-med setting for 10 minutes. Once you have a creamy and well whipped mixture, add the eggs one at a time, whisking well between additions. 

Add the yogurt and a pinch of salt whilst whisking. 

Add the lemon zest and mix gently with a spatula.

Combine the flour together with the corn starch and baking powder in a bowl, then sift them and pour them into the dough a little at a time. Mix well and gently with a spatula, 

Grease and flour a 24cm diameter cake pan, then pour the dough into it.

Level the surface with a spatula. Bake in a preheated oven at 175°C for about 50 minutes or until cooked through and golden brown. 

Once cooked, remove the cake from the oven and allow to cool in the tin. Once cooled, remove and allow to cool further on a wire rack. 

VEGAN HAZELNUT CHOCOLATE CHEESECAKE WITH VG GEL

Ingredients:

200g Blanched Hazelnuts

150g Maple Syrup

200ml Oat Milk

200g Dark Chocolate

1 tsp Vanilla Extract

1 tsp VG Gel

200g Digestive Biscuits

3 Tbsp Caster Sugar

75g Dairy-Free Butter

Preparation:

Soak all but 1 tbsp of the hazelnuts in 500ml of water for at least 30 minutes, preferably overnight. 

Melt the butter in the microwave. Crush the digestive biscuits to a fine powder in a food processor or bowl, then add in the caster sugar and melted butter and mix to combine. Pour the mix into a cake pan and with the back of a spoon, press to level the biscuits base.

Melt 150g dark chocolate in the microwave.

Drain the hazelnuts and blend with the vanilla extract, maple syrup and oat milk. Once very smooth, drizzle in the melted chocolate and a big pinch of salt and continue blending.

Boil 100ml of water with the VG Gel and blend in with the hazelnut chocolate mixture.

Pour your cheesecake mixture into a small jug and gently pour the mixture into the cake pan. Pop into the fridge to set overnight.

Once set, prep your toppings. Melt the remaining 50g chocolate and finely chop the saved hazelnuts.

Carefully remove your cheesecakes from the cake pan, then drizzle with chocolate and top with hazelnuts.

TRIFLE

INGREDIENTS

165g Plain Flour 

265g Caster sugar 

165g Butter 

3 Eggs + 80g egg yolks

8g Baking powder 

200g Whole milk 

120g Cream (fresh unsweetened) 

130g Cream (fresh whipped) 

4g gelatine soaked in 50ml water

400g Strawberries 

150ml Orange juice

30ml Lemon juice 

METHOD

Start with the preparation of the sponge cake. Whip 165grams of sugar and soft butter in a bowl until the mixture is light and fluffy.

Add the three whole eggs one at a time, stirring gently with a spatula.

Sift the flour and baking powder into the mixture and fold together.

Pour the dough into a greased and floured hinged mould with a diameter of 18cm and bake in a preheated oven at 180°C for 40-45 minutes.

Now prepare the custard. Pour the milk and unsweetened fresh cream into a saucepan and heat until just touching a boil.

In a thick-bottomed pan, mix the 80 grams of egg yolks and 60 grams of sugar with a whisk.

Pour the milk and cream mixture into the pan and mix.

Put the pan on the stove and cook over very low heat, stirring with a wooden spoon. For an optimal result of the custard it would be advisable to use a cooking thermometer because it must be brought to a temperature of 82°C. If not, after a few minutes of cooking, immerse the spoon in the cream and, if extracting it, it will coat its back, it means that it is ready.

Turn off the heat and add the soaked gelatine and mix with a whisk to avoid lumps. Place the cream into a bowl and let it cool completely.

Wash and clean the strawberries, then cut them into small pieces in a pan, mix with 40g of sugar and the orange and lemon juice and cook over medium heat for about ten minutes.

When the cake is ready, let it cool, remove it from the mould and cut it into slices about 1.5 cm then cut each slice into 3-4 parts.

Assemble your trifle now. Dip each piece of cake in the pan with the strawberry compote so as to wet it with the juice and create a layer on the base. Add part of the cooked strawberries and pour over part of the cream.

Create two more layers identical to the previous one, with soaked cake, strawberries and cream.

Garnish with whipped cream and refrigerate for at least a couple of hours.

Garnish the trifle with fresh strawberries and serve.

 

 
 
© 2021 Mr.P ingredients. all right reserved.