Category: Recipes

Raspberry & Mascarpone Coconut

Ingredients
625g sifted icing sugar
190g mascarpone
440 desiccated coconut
125g punnet raspberry plus extra for decoration
1 Tbs vanilla extract

Method: Using Delicake Master
Assemble base & sleeve.
In a bowl combine icing sugar, mascarpone and coconut, use your hand to mix well.
Using a fork, crush the raspberries and add to the mixture.
Spread into the Delicake master, use water to damp your palm to help spread evenly.
Put lid on and refrigerate till set. Before serving add more raspberries and dust with icing sugar.
Remove sleeve upwards from the base. Cut & serve from the base.
You can re-assemble sleeve and lid to store back in the fridge.

Chocolate Cranberry Semifreddo

Ingredients
375-chocolate
3- Large eggs
100 gram caster sugar
600ml thicken cream
Chefs Note: add your favourite berries or nuts 100g

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 berries/nuts and mix
Pour mixture into Delicake base with sleeve, then put the lid on and freeze immediately 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.

Lime & Passion Fruit Semifreddo

Ingredients
3 limes, juice and zest
4 egg whites
4 egg yolks
100 gram caster sugar
600ml thicken cream
6 passion fruit- 4 extra for serving

Method using Delicake Master
Whisk egg whites to a meringue stage
Whisk egg yolks and sugar till pale in colour
Whisk cream till soft peak
Combine all three ingredients in a large bowl and add the lemon juice and zest with the passion fruit.
Pour mixture into Delicake base with sleeve, then put the lid on and freeze till set or overnight.
Allow to stand for 5 minutes before serving. Remove the lid and sleeve from the base, cut & serve. To serve: add ½ a passion fruit on top of slice.
You can re-assemble sleeve and lid to store in the freeze.

Vegetable & Ricotta Stack

Our vegetable & ricotta stack makes a wonderful healthy side dish or main meal at any BBQ lunch or dinner.  The fresh vegetables char grilled or  grilled or lightly fried can be assembled and ready for any entertainers needing to prepare ahead of time. You can double the ingredients for our Versatile Rectangle Master or use the same ingredients for the Square Master.

 

Ingredients
3-4 potatoes
1 eggplant or 2 baby eggplants- sliced thickly length ways
1 yellow or green capsicum
1 red capsicum
2 large zucchini
4 flat mushroom
2 cups-500g ricotta cheese
2 cloves garlic, crushed
1/2 cup basil- ¼ cup finely chopped.
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped oregano
1 tablespoon finely grated lemon rind
2 tablespoons toasted pine or almond nuts
200grams sundried tomatoes-optional

Method using Delicake
Peel and cut potato and steam or boil till tender. Add salt, olive oil and roughly mash.
Char grill or lightly fry all vegetables and set aside.
Fry the pine/almond nuts in a small pan with a tablespoon of olive oil till golden.
Combine ricotta cheese, garlic, ¼ cup basil, chives, oregano and lemon rind in a bowl.
Assemble Delicake, layer potato, eggplant, capsicum, zucchini and then spread the ricotta mixture on top evenly.
Add the mushrooms, nuts and fresh leafy basil. & semi-sun dried tomatoes-optional.
Remove sleeve upwards to cut & serve.

Potato & Prawn Salad

Ingredients
6 white potatoes
6 carrots
1 red & green chilli finely chopped
1kg fresh tiger prawns peeled and deveined
½ cup mayonnaise
½ cup cream Fraiche or sour cream
3 spring onions
½ cup coriander or parsley or both
½ cup finely chopped fresh chives
Salt and Pepper
Olive oil
1 lemon

Method using Delicake
Peel and cut potato and carrots, then steam or boil or BBQ till they are cooked. Drizzle olive oil, salt and roughly mash. Note if you ‘BBQ need to mash”
Dressing: Combine cream fraiche, mayonnaise, pepper and lemon in a bowl.
Prawn Mixture: Add chopped chillies, chives and to the peeled and cleaned prawns.
Herbs: Roughly chop basil/parsley and spring onions
Assemble Delicake, 1st layer potato, 2nd layer carrots 3rd layer herbs, 4th layer dressing 5th layer prawn mixture.
Refrigerate till you’re ready to serve then drizzle olive oil on top.
Remove sleeve upwards to cut & serve from the base.

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

 

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

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.

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.