| Archive for Burlesque Womens Institute For lovers of all things vintage and burlesque |
| EllaEmerald |
Help the cake foolThe very few cakes that I have made in my time have been complete disasters, anyone got foolproof recipes for me? |
||
| Ruby Rose |
My grandmother makes the most amazing cakes, sadly I'm am nowhere near as gifted. I have heard that the lovely Nigellas book have some wonderful easy to follow recipes in.
Ruby x |
||
| Minnie the Minxtress |
Ella - sometimes you can make lovely cakes that don't require any cooking, ie: cheesecakes.
I have a Delia Smith recipe here for Truffle Chocolate Torte. It is quite simply, the richest, sexiest cake I have ever eaten in my life. Imagine, a base, crispy and flavoured with those lovely amaretti biscuits, a centre of heavy truffle, flavoured with tia maria and then pour over the top a drizzle of single cream. You only need a thin slice and before you know it, you're lost in Chocolate World...... 
|
||
| Miss Kitty Lou |
Mmmm cheesecake.. I adore cheesecake, conveniently it's one of the things that I can make! Edited to add: Oooh look what I found! White Chocolate Cheesecake |
||
| EllaEmerald |
Little Minxtress where is the recipe of which you speak?! | ||
| Minnie the Minxtress |
why here it is Ella - prepare yourself... you'll be a slave to it, once it's on the table, urging you to eat it!
Truffle Torte (with thanks to Delia Smith Christmas Book) 1lb Dark Chocolate or Luxury cooking chocolate 1 pint Double Cream (at room temperature) 5 tbsp Liquid Glucose (from a chemist/Boots) 5 tbsp Dark Rum (Tia Maria) 3oz or 75g Amaretti Biscuits, crushed (in a bag with a rolling pin) Cocoa powder for dusting Lightly grease a 9” non-stick cake tin (or line it with a circle of greaseproof paper). Place the crushed amaretti biscuits in a layer at the bottom of the tin. Put the chocolate, glucose and rum in a dish and melt in the microwave. Meanwhile whip the cream. Fold half of the cream into the chocolate mixture and then fold that back into the remaining cream. Pour into the tin, shake down and chill until nicely set. (NB this can be done the day before the torte is to be eaten) When ready to serve, run a knife around the edge of the tin and turn the torte out onto a plate (As Delia says, “Don’t worry, it’s very well behaved!”). If you wish you can sift some cocoa onto the top. Serve on it's own or with fresh single cream- but in very small portions and only to registered chocoholics! It's so darned easy - you can't go wrong (unless you eat it all and feel sick!) Side effects: It's addictive, and it's a marvellous aid for seduction - don't say I didn't warn you mwah ha ha hahaaaaaaaaaa 
|
||
| Cherry Noir |
Oh I adore this Torte! My Dad makes it every Christmas, I insist on it, then I try to eat as much as possible, regret it terribly then spend the whole year waiting for him to make the next one! Mmmmmmmm.... | ||
| Minnie the Minxtress |
Cherry - what a lovely Dad you have! He certainly knows the way to his little girls' heart by the sounds of it (plus everyone else!)
|
||
| Ruby Rose |
Thank you so much for that recipe, think I may have to use it for Afternoon Beautea and then try and hide in a corner and eat it all myself, tee hee.
Ruby x |
||
| Minnie the Minxtress |
Ruby, I kid you not... when you start making it, you dip your finger in and think ohhh yum - I'm gonna to devour this... but once it's all done and chilled and you cut a slice, you quickly realise that it's very very very filling. It's soooo rich. And, sooo naughty!
I can remember oohhhing and ahhhing in a disgusting way over it, yet when I thought 'mmm time for another slice'.. my tummy just wouldn't let me. 
Thankfully, after a nights sleep, I was fully refreshed and raided the fridge the next morning...!!!!! 
|
||
| Ruby Rose |
You have no idea what a filthy chocolate tramp I am! I can go to chocolatey places that would scare the devil herself!
Ruby x |
||
| Minnie the Minxtress |
I really can't stop laughing at that!
|
||
| Ruby Rose |
Sadly it's so true 
Ruby x |
||
| Dolly Dimple |
Oh my gosh, did that recipe really call for liquid glucose? As if a pound of chocolate and a pint of double cream weren't enough?!
Hmm, might try making it soon... 
|
||
| Minnie the Minxtress |
It does indeed require liquid glucose... it will stick you to the floor, and you'll never get up again. Unless it's for another slice of course.
|
||
| EllaEmerald |
Mmmm, the Afternoon Beautea cheesecake was delicous, especially the rasberry bit that I picked out!! | ||
| Miss Kitty Lou |
You classy lady! lol But yes the cheesecake was fantastic! |
||
| Broomy |
Re: Help the cake fool
Hi Ella, this is just for you darling, it requires very little cooking, for a cheesecake it's unusual in that it is definitely not cloying, and it's absolutely delicious. It's called: Fromage Frais Cheesecake with Strawberry Sauce I prefer working in pounds & ounces but I've included a metric equivalent. FOR THE BASE: 6oz / 175g sweet oat biscuits (digestive) 2oz / 50g melted butter 2oz / 50g coarsely chopped hazelnuts. FOR THE FILLING: 12oz / 350g full-fat curd cheese 12oz / 350g fromage frais 3 large eggs 6oz / 175g caster sugar 1 teaspoon pure vanilla extract FOR THE TOPPING: 1&1/2 lb / 700g strawberries, stems removed, (hulled) 2 level tablespoons caster sugar You will also need a 9 inch (23cm) springform baking-tin. Finally, preheat the oven to: 300f or 150c or gas mark 2. Begin by crushing the biscuits in a food processor or with a rolling pin, then mix them with the melted butter and stir in the hazelnuts. Now press the mixture into the base of the tin and put it in the fridge to firm up while the filling is made. For this, combine, in a large bowl, the curd cheese, fromage frais, eggs, sugar and vanilla using an electric hand whisk, or plenty of elbow grease, to beat everything together, until silky smooth. Now pour this mixture over the biscuit base and place in the centre of the oven to cook for thirty minutes. At the end of the cooking time, open the oven, having first turned it off, but don't remove the cheesecake. The cooling oven will cook it for just a little longer, then by leaving it in the oven until it is completely cold you will avoid the potential disaster of it cracking. Remove the cheesecake from the oven and from the tin, transfer it to a plate, cover & chill until needed. For the topping, weigh out 8 ounces (225g) of the strawberries into a bowl, sprinkle them with caster sugar and leave for 30 minutes. After that pile the strawberries and the sugar into a processor and puree, then pass the puree through a nylon sieve to remove the seeds. To serve the cheesecake, arrange the remaining strawberries all over the surface, then spoon some of the puree over them and hand the rest of the puree separately. It goes very well with a chilled glass of strawberry champers, and Wimbledon. Enjoy. |
||