Beautiful cake you don’t need to bake? Sounds good to us! Prep, set and serve this easy choc-berry tart in Australian Made fuss-free Delicake cake ware and cut down on the washing up too
Country Style Magazine June Issue
A full page on the Delicake Brand in the most sort after magazine to hit the Country areas of Australia is a huge success with orders from all over Australia.
Time to de-clutter the kitchen cupboards
Time to de-clutter the kitchen cupboards! Or at least put the kitchen products we won’t be using to the back. Bring out your colourful fun & easy to use kitchen ware products that enhance our creative recipes. Delicake is the product you need to bring to the front of the cupboard all year round.
Coconut Chocolate & Blackberry Mousse
Coconut Chocolate & Blackberry Mousse
Ingredients
1 ¼ cups chocolate cookies
8 Tbsp butter
5 Tbsp cocoa powder
¼ cup sugar
1 cup shredded coconut
½ cup ground almonds
1 egg
1 chocolate mousse mixture-follow directions as package
1 punnet blackberries
Method: Using Delicake cake ware
Assemble, Delicake base & sleeve.
Crush biscuits in a processor. In a saucepan heat butter, cocoa and sugar over a medium heat until melted and smooth.
Stir in the biscuits, coconut, almonds, and egg.
Cool the mixture, and press down in the cake ware product. Set aside.
Make the mousse mixture and add a few berries. Spread over base.
Decorate with remaining berries. Put cake ware lid on and refrigerate.
Once set, remove sleeve upwards from the base. Cut & serve.
You can re-assemble sleeve and lid to store in the fridge.
Custard Fruit Tart
Custard Fruit Tart
Ingredients
250g butterscotch biscuits
75g butter to combine
Custard pudding packet
1 punnet strawberries
1 punnet blueberries or raspberries
½ cup strawberry preserves
Method:
Assemble Delicake cake ware, base and sleeve.
Blend biscuits in a processor, then combine with melted butter in the Delicake cake ware and mix well.
Spread over base firmly, put lid on and refrigerate for 10-15 minutes.
Follow instruction on the pack of custard pudding mixture and allow to cool.
Chefs Note: before pouring custard mixture, spray inside the sleeve with oil.
Spread the strawberry preserves over the biscuit base & pour the custard mixture. Set in the fridge.
Slice strawberries and decorate with the berries before serving.
Remove the Delicake sleeve upwards slowly, cut and serve.
Re-assemble, by putting the sleeve and lid on to store in the fridge.
Chocolate Ricotta Cake
Chocolate Ricotta Cake
Ingredients
¾ cup cream
250g chocolate cookies
425g ricotta cheese
400g dark chocolate
Method: Using Delicake cake ware
Assemble, Delicake base & sleeve.
Crush biscuits in a processor & add half the cookies with 30g melted butter in the assembled Delicake product. Mix well.
Spread over base firmly, put Delicake lid on and refrigerate for 20 minutes
Melt 350g chocolate in a bowl over simmering water, stirring occasionally.
In a processor blend ricotta cheese till smooth, adding the warm chocolate.
Whisk cream till soft peak, and fold in the ricotta cheese mixure.
Pour half the mixture over biscuit base then add the other half of the biscuits & another layer of ricotta mixture. Put lid on and refrigerate till set.
Remove the lid and grate the chocolate on top.
Remove sleeve upwards from the base. Cut & serve from the base.
You can re-assemble sleeve and lid to store in the fridge.
Tiramisu by Chef Luca Ciano
Chocolate Semifreddo
Chocolate Semifreddo
Ingredients
375-chocolate
3- Large eggs
100 gram caster sugar
600ml thicken cream
100gm Pistachio
Method:
Melted chocolate in a bowl over simmering water till melted. Allow to cool.
Beat eggs & sugar for a few minutes till pale in colour.
Combine the chocolate and egg mixture well.
Whip cream till thick, scrape add vanilla pod and fold in the chocolate & egg mixture. Add pistachio and mix
Pour mixture into Delicake base with sleeve, then put the lid on and freeze till set.
Allow to stand for 10 minutes before serving. Remove the lid and sleeve from the base, cut & serve
You can re-assemble sleeve and lid to store in the freeze.
Chocolate Banana Pudding
Chocolate-Banana Pudding
Ingredients
1- 600ml cream
140g chocolate
2 tablespoon icing sugar
2-3 packs chocolate waffles
3 bananas
Method: Using Delicake cake ware
Assemble, Delicake base & sleeve.
In a small saucepan, bring cream to boil over medium heat. Remove from heat and add chocolate and let sit for 5 minutes. Add icing sugar and whisk to combine all ingredients.
Cut 2 bananas, slice on an angle.
Place chocolate waffles first and pour in chocolate mixture then a layer of bananas, repeat the process of waffles and chocolate.
Put lid on and refrigerate for 2 hours minimum or one day.
Just before serving add another banana sliced on top.
Remove sleeve upwards from the base. Cut & serve from the base.
You can re-assemble sleeve and lid to store back in the fridge.
White Chocolate Ice-cream with Smarties
White Chocolate Ice-cream with smarties
Ingredients
400- White chocolate
3- Large eggs
100 gram caster sugar
600ml thicken cream
100gm smarties
Method: using Delicake Cake Ware
Assemble base and sleeve.
Melted chocolate in a bowl over simmering water till melted. Allow to cool.
Beat eggs & sugar for a few minutes till pale in colour.
Combine the chocolate and egg mixture well.
Whip cream till thick, scrape add vanilla pod and fold in the chocolate & egg mixture.
Pour mixture into Delicake, add the smarties on top & put the lid on and freeze till set.
Allow to stand for 10 minutes before serving. Remove the lid and sleeve from the base, cut & serve
You can re-assemble sleeve and lid to store in the freeze.