Nestle Cakes

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<ul><li>1.Orange Cake cup butter or 150 g, softened 1 cups caster sugar or 250 g 4 eggs 1 teaspoon vanilla essence 1 tin NESTL Cream or 170 g cup fresh orange juice or 125 ml 1 tablespoons orange zest, grated 1 cups plain flour or 250 g 1 teaspoon baking powder 1 teaspoon bicarbonate of soda Preparation Mix in a bowl the butter and sugar for 4-5 minutes until they are fluffy. Add eggs, vanilla, NESTL Cream , orange juice, orange zest, flour, baking powder and soda bicarbonate then mix well until mixture is smooth. Pour mixture into a 24cm greased and floured round cake tin; bake in a 185C preheated oven for 50-55 minutes or until when inserting a skewer in the center comes out clean. Remove from the oven and set aside to cool. </li></ul><p>2. Orange Flavored KIT KAT Cake 2 eggs 1 cups plain flour or 210 g 1 teaspoon baking powder cup butter or 150 g, melted 1 tin NESTL Sweetened Condensed Milk or 397 g 1 small orange, zest and juice cup sugar or 150 g 1 bar KIT KAT CHUNKY Caramel or 65 g, chopped Preparation Combine all ingredients, except the KIT KAT , in an electric beater. Beat on low speed for 2 minutes then on medium speed for another 2 minutes or until mixture is smooth. Pour mixture into a 30cm x 11cm greased baking loaf tin, then sprinkle the chopped KIT KAT on top. Bake in 175C preheated oven for 55 minutes or until a skewer inserted in the middle comes out clean. Cold Cheesecake 3. 2 cups tea biscuits or 250 g, crumbled cup butter or 100 g, melted 1 cup cream cheese or 200 g 1 tin NESTL Sweetened Condensed Milk or 397 g 1 tin NESTL Cream or 170 g 1 teaspoon vanilla powder 1 tablespoon lemon juice 1 tablespoon gelatine powder or 10 g, dissolved in cup or 60 ml of hot water Preparation Combine biscuit and butter. Press mixture into a bottom loose cake tin. Place in fridge for 10 minutes. Using a food processor, beat cream cheese, NESTL Sweetened Condensed Milk , NESTL Cream, vanilla powder and lemon juice until smooth. Stir the melted gelatin into the cream cheese mixture and spoon over the biscuit then place in fridge for 2-3 hours until completely set. Peach and Cheese Swiss Roll For the sponge cake: 6 eggs cup caster sugar or 150 g 1 teaspoon vanilla essence teaspoon lemon zest, finely grated 1 cups plain flour or 175 g, sifted For the filling: cup butter or 100 g 1 tin NESTL Sweetened Condensed Milk or 397 g 1 cup cream cheese or 200 g 1 teaspoon lemon zest, grated 2 medium peaches or 300 g, cut into thin slices Preparation Whisk the eggs and caster sugar for 6-8 minutes or until it thickens. Whisk in the vanilla essence and lemon zest. 4. Sift the flour over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together. Spread the mixture evenly over greased 40cm x 30cm shallow swiss roll tin lined with baking paper. Place in a preheated oven at 190C. Bake for 15 minutes or until done and the cake springs back when lightly touched. Remove and set aside to cool. Meanwhile, melt butter in a medium non-stick saucepan; add NESTL Sweetened Condensed Milk and cook over low heat for 8 minutes stirring continuously until it becomes thick. Remove from heat and set aside to cool into a room temperature. Stir the cheese and grated lemon with the prepared cooled NESTL Sweetened Condensed Milk until they are well combined. Stir with the peach slices. Remove the old baking paper from the bottom of the cooled cake and place the cake over a new large baking paper on a working table. Spread the filling on the cake evenly and roll up the cake with the help of the baking paper from the long side and press it firmly. Wrap the cake tightly with the same baking paper and place in fridge until it sets. Slice and serve. You could brush the sponge cake with some of peach juice to have a moist sponge texture before filling it. Peanut Butter Cheesecake Lollipops 2 cups cream cheese or 500 g cup brown sugar or 100 g 1 tin NESTL Cream or 170 g 1 cups peanut butter or 330 g 2 cups milk chocolate or 300 g, melted Preparation Beat cream cheese, brown sugar and NESTL Cream in a mixer for 5-6 minutes or until mixture becomes smooth. Add the peanut butter to the cheese mixture and mix until they are well combined. Pour the mixture evenly into a 25x25cm baking tin lined with aluminum foil and extended from both sides. Cover and place in the freezer over night. Remove the tin from freezer. Place the tin over low heat for few seconds to ease turning the cheesecake mixture upside down. Remove the aluminum foil and slice the cheesecake into large cubes. Place small wooden skewer at the center of each cube. Dip each cheesecake lollipop in the melted chocolate and put them over a baking paper and place them in the fridge until the serving time. Garnish with some drips of melted white chocolate after dipping the lollipops in the milk chocolate. 5. Refrigerated Peach Cake 1 tin NESTL Sweetened Condensed Milk or 397 g 2 tins NESTL Cream or 340 g 1 packet graham crackers or 200 g 1 tin peaches or 400 g, drained and thinly sliced Preparation Combine NESTL Sweetened Condensed Milk and NESTL Cream in a saucepan. Bring to boil, simmer for 3 minutes on low heat. Cover the base and the two opposite sides of 30cmx10cm loaf pan with one sheet of foil. Alternate layers in sequence of hot cream mixture, crackers and peaches. Set aside to cool into a room temperature then chill in the fridge over night. Turn the cake upside down. Remove the foil and cut it into slices. You can replace peaches with fruit cocktail cubes. Cake with Toffee Topping 6. 1 cups plain flour or 210 g 1 teaspoon baking powder 1 tin NESTL Sweetened Condensed Milk or 397 g teaspoon ground cardamom 1 teaspoon vanilla powder 3 tablespoons cocoa powder cup butter or 150 g, melted 3 eggs For the toffee topping: cup sugar or 100 g cup butter or 50 g 1 tin NESTL Cream or 170 g Preparation Combine flour, baking powder, NESTL Sweetened Condensed Milk , cardamom, vanilla powder, cocoa, butter and eggs in a bowl of an electric mixer. Beat on low speed until all ingredients are combined, then beat on medium speed for 4-5 minutes or until mixture is smooth and changes color. Turn the mixture into a greased 25cm round baking tin and bake in 170C preheated oven for 1 hour or until a skewer inserted comes out clean. Turn out and leave to cool. To prepare the toffee topping: Stir the sugar over medium heat in a pan until it turns golden in color. Stir in the butter and NESTL Cream and cook stirring for 2-3 minutes. Remove from heat. Spread the toffee topping evenly on top of the cake and chill. Banana Cake 4 eggs cup caster sugar or 150 g 2 teaspoons vanilla essence 1 cup white self-raising flour or 140 g, sifted cup butter or 50 g, melted 2 large bananas, mashed cup glazed dried fruits or 50 g, chopped 1 tin NESTL Cream or 170 g teaspoon banana essence 7. Preparation Whisk eggs and sugar for 6-8 minutes until well combined. Whisk in the vanilla essence. Sift the flour over the egg mixture in three batches using a metal spoon to fold together. Combine melted butter, mashed banana, NESTL Cream , glace fruits and banana essence. Fold in to the egg and flour mixture. Pour mixture into a cake loaf pan, or 22cm greased and floured round tin. Bake in a 175C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out cleans. Remove from the oven and set aside to cool. All Spice Cake 1 cups butter or 250 g, soft 1 cup icing sugar or 140 g 4 eggs 2 cups white self-raising flour or 300 g 1 tin NESTL Sweetened Condensed Milk or 397 g 1 teaspoon ground allspice 1 tablespoons cocoa powder 4 drops food colouring, pink 2 teaspoons vanilla powder Preparation In a bowl of an electric mixer, beat butter and icing sugar until light and fluffy. Add the eggs, one after the other while the mixer is still on. Add sifted flour, NESTL Sweetened Condensed Milk and spices gradually, and continue beating for 3 minutes or until completely smooth. Divide the mixture to 3 equal portions. Add the cocoa powder to one portion, pink food coloring to the second portion and vanilla powder to the last portion. Bring a round cake pan that is 24cm in diameter and start adding little of each of the three mixtures. Bake the cake in a medium heat 175C oven for 50 to 55 minutes. Leave the cake for a while to cool before removing it from the pan. You can garnish the cake with pink color icing sugar, cocoa powder and white icing sugar. 8. Cream Cake with Strawberries For the cake: 3 eggs 1/3 cup caster sugar or 70 g teaspoon vanilla essence teaspoon lemon zest, grated cup plain flour or 70 g, sifted For the cream: 2 tablespoons butter 1 tin NESTL Sweetened Condensed Milk or 397 g 2 cups liquid cream or 500 ml 2 tablespoons gelatine powder, dissolved in 5 tablespoons of hot water 1 cups strawberries or 300 g, fresh and cut into slices Preparation Whisk eggs, sugar, vanilla and lemon zest for 6-8 minutes or until it thickens, then mix in the vanilla essence. Sift the flour over the egg mixture in three stages. Use a metal spoon to gently fold the mixture together. Pour the mixture into 24cm greased and floured round cake tin. Bake in a 190C preheated oven for 20-25 minutes or until when inserting a skewer in the center it comes out clean. Then move out on a wire rack to cool. Meanwhile, melt butter in a medium non-stick saucepan then add NESTL Sweetened Condensed Milk . Stir constantly and simmer over a medium heat for 5-6 minutes or until mixture becomes thick. Remove from heat and set aside to cool to room temperature. Whip the fresh liquid cream until its stiff and stir with the cooled NESTL Sweetened Condensed Milk mixture until all are well combined, and then pour the melted gelatin over with constant stirring. Add and fold with the sliced strawberries. Slice the cake into 2 layers. Place one layer of cake over the bottom of 24cm round cake tin and pour the quantity of the strawberries cream mixture evenly. Repeat the layering process ending with strawberries cream mixture on top. Chill for 3 hours or until the cake is firm. Garnish with whipped cream and strawberries. Slice and serve. 9. Marble Cake with Dark Chocolate Chips cup sugar or 150 g cup butter or 150 g, softened 2 eggs 1 cups plain flour or 210 g 1 teaspoon lemon zest, grated 1 teaspoon vanilla essence 1 teaspoon baking powder 1 tin NESTL Sweetened Condensed Milk or 397 g 2 tablespoons cocoa powder, sifted cup dark chocolate chips or 75 g Preparation Combine sugar and butter in a bowl and beat well using an electric beater for 3-4 minutes or until mixture changes in color. Add eggs, flour, grated lemon zest, vanilla, baking powder and NESTL Sweetened Condensed Milk and mix until mixture is smooth. Pour half of the mixture over a greased and floured 23x28cm baking tin. Stir the remaining cake mixture with the cocoa powder until its smooth. Add in the chocolate chips and stir. Spoon the cocoa mixture randomly over the plain mixture. Bake in 180C preheated oven for 40-45 minutes or until skewers inserted in the middle comes out clean. If an electric beater is not available, beat the ingredients in a large bowl using a large wooden spoon. 10. Marble Cheesecake For the crust: 1 cups chocolate cookies or 150 g, crushed cup butter or 50 g, melted For the filling: 2 tablespoons butter, melted 1 tin NESTL Sweetened Condensed Milk or 397 g 2 cups cream cheese or 400 g 1 teaspoon vanilla essence 1 teaspoon lemon zest, grated 3 eggs cup milk chocolate or 75 g, melted Preparation Mix the chocolate cookies crumbs and butter. Press the mixture into a loose bottom 20cm cake pan. In a medium non-stick saucepan, combine melted butter and NESTL Sweetened Condensed Milk and stir over medium heat for 5-6 minutes or until mixture thickens. Set aside to cool in a room temperature. In a large bowl, beat the prepared cooled NESTL Sweetened Condensed Milk mixture with the cream cheese, vanilla and lemon zest until becomes creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with the melted milk chocolate. Pour plain mixture into the crust. Drop the chocolate mixture randomly over the top. Cover the outside bottom and sides of the cake pan with aluminum foil then place in a roasting tray filled with some water (Bain-Marie). Bake in 150C preheated oven from 1 hour to 1 hour and 10 minutes or until the mixture is firm from the middle when touched by finger. Remove from oven and remove the cake tin from the Bain- Marie. Set aside to cool. When the cake cools, place it in the fridge to chill. Remove from pan, slice and serve. Sprinkle the top with icing sugar and cocoa powder. Garnish the sides with chocolate chips. 11. Lime Cheesecake 1 cup tea biscuits or 100 g, crumbled 2 tablespoons butter, melted 1 tablespoon honey 1 cups liquid cream or 375 ml, chilled cup icing sugar or 35 g 5 tablespoons lime jelly powder or 60 g 3 tablespoons water, hot 3 tablespoons water, cold 1 cups cream cheese or 300 g 1 tin NESTL Cream or 170 g For the lime jelly topping: 4 tablespoons lime jelly powder or 50 g 4 tablespoons boiling water 4 tablespoons water, cold Preparation Combine biscuit crumbs, butter and honey. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake tin. Whip the fresh liquid cream and the icing sugar for 5-6 minutes or until it is firm and set in the fridge. Dissolve the lime jelly powder with the hot water then stir with the cold water and set them aside. Beat cream cheese and NESTL Cream in an electrical beater until mixture becomes smooth. Add the whipped cream to the cheese mixture and mix in low speed to combine all. Pour the dissolved lime jelly into the cheese mixture with constant stirring. Pour the lime cheesecake mixture evenly over the prepared base. Place in the fridge for hour or until its almost firm. Pour the lime jelly topping over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice. To make lime jelly topping: Place the lime jelly powder and the boil water in a mixing bowl, stir until jelly is dissolved. Add the cold water and stir. 12. Hazelnut Dates Cake 1 tin NESTL Sweetened Condensed Milk or 397 g 1 cups dried dates or 250 g, pitted cup butter or 150 g 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon orange zest 1 teaspoon vanilla essence cup hazelnuts or 75 g, toasted and crushed 1 cups plain flour or 175 g 2 eggs, kept at room temperature Preparation Preheat oven in a 175C. Grease and flour 30x10cm loaf pan. Put NESTL Sweetened Condensed Milk and dates in a blender and blend until smooth. In another bowl, mix the butter, baking soda, baking powder, orange Zest, vanilla, hazelnut and plain flour until well combined. Add the eggs with NESTL Sweetened Condensed Milk and dates mixture to the flour mixture and mix to combine all together. Pour the...</p>