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Chocolate Mousse Cake

Ginger Margarita Cheesecake

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Chocolate Mousse Cake For Easter

Chocolate Mousse Cake

Chocolate Mousse cake for adults only with a dash of hazelnut liqueur or non for all of you to enjoy during the Easter celebrations with the family.

No bake and egg free has to be a delight for some of you and with only three main ingredients, it’s an easy dessert to create.

Getting the kids involved with creating desserts using the Delicake Masters is safe, no oven is required and the melting the chocolate using a double boiler can be done by an adult. They will love mixing the chocolate and cream and decorating the set cake.

Using the Delicake new bake ware for no baking is an added bonus when creating is as simple as preparing setting and serving using one kitchen tool.

 

Ingredients

250- Chocolate biscuit

80-butter

150 mils hazelnut liqueur optional

400-gram dark chocolate

600- Cream

Hazelnuts to decorate or Easter eggs for Easter

Coco powder to decorate

 

Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Crush biscuits in a processor & combine with 80 grams melted butter and add 50 mil liqueur in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for 30 minutes

Melt chocolate over a double boiler, blend cream in a bowl add 100mil liqueur till soft peaks. Allow the chocolate to cool and add the cream in three amounts combining slowly each time.

Pour chocolate mixture over biscuit base and put lid on and refrigerate till set or overnight for best results/minimum of eight hours..

Remove the lid and decorate with hazelnuts or Easter eggs and dust half the top of the dessert. Remove sleeve upwards from the base. Cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

You can create this recipe using the same ingredients for the Square Master or double the wet ingredients for the Versatile Master and 375 grams biscuits and 120 grams butter, for the base.

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Vegan Cheesecake

Vegan Cheesecake

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Vegan Blueberry Cheesecake

Vegan means healthy to some people or it means fresh raw ingredients that are absolutely good for your body and mind. This vegan blueberry cheesecake is good for the whole family to enjoy as a dessert or even a snack  when you feel like a sweet treat to pick you up. It’s sweet without the added calories and fresh as you can get with the blueberry filling that everyone will love. If you love coconut and blueberries then this is a must try dessert.

 

Ingredients filling

37 grams raw cashew, soaked overnight in cold water

1 cup coconut oil

½ cup maple syrup

1 teaspoon vanilla extract

500 grams fresh blueberries

Blend cashews for a few minutes then place all the ingredients in to combine, leaving a handful of berries for decoration.

Ingredients base

3 cups shredded coconut, toasted in a pan till golden

1 cup almond meal

½ cup coconut oil

½ cup maple syrup

½ teaspoon ground cinnamon

 

Place all ingredients in a blender and combine till a moist consistency.

Pour ingredients in Delicake Master and press down.

Pour the filling over the base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, add the fresh berries. Remove the sleeve up wards, cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

Use the same ingredients for the TRM & double the wet ingredients for VRM

 

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Kick Ice Margarita Cheesecake

Kick Ice Margarita Cheesecake

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Kick Ice Margarita Cheesecake

Kick Ice Margarita Cheesecake makes a refreshing summer dessert and perfect for the whole family. Enjoy a fresh tang this summer using the Kick Ice Cocktail mixture to the cheesecake ingredients.

1 block 250 grams cream cheese

1-250 grams biscuits

80 gram butter

100 grams caster sugar

50 mils water for gelatine plus one tablespoon gelatine

500 mil thickened cream

100 grams Kick Ice Margarita mixture or use 30 mil margarita liquid mix

nuts for decorating & crunch

Method: Using Delicake cake ware

Crush biscuits and combine with 80grams melted butter in the assembled Delicake Master. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for 20 minutes

Combine cream cheese, caster sugar then add 300 mil cream and whisk using a hand held mixer. Add gelatine and mix for a further one minute, add Kick Ice mixture and blend.

Spray inside the sleeve with oil and pour mixture on the biscuit base. Refrigerate overnight or till set.

Blend 100 mil cream till thickened, dollop over the cheesecake mixture & add nuts just before serving.

Remove sleeve upwards from the base. Cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

Use the same ingredients for the TRM & double the wet ingredients for VRM & 375grams biscuits & 75grams butter.

You can purchase your Australian Made Kick Ice Cocktails, they deliver worldwide.  https://www.kickice.com.au/

We use McKenzie’s gelatine as it sets every time  when used for cold recipes

https://www.mckenziesfoods.com.au/product/mckenzies-gelatine/

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Ginger Margarita Cheesecake

Ginger Margarita Cheesecake

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Ginger Margarita Cheesecake

Ginger Margarita Cheesecake for Christmas! This has to be the ultimate flavours for the Australian weather during the festive season. A combination of fun for the kids and tangy flavours for all has to be a treat that the whole family will enjoy on your dinning table. No left overs assured with this tasty fresh margarita cheesecake. Prepare it the day before and get the kids to help decorate just before serving.

 

 

1 block 250 grams cream cheese

1-250 grams ginger cookies

50 gram butter

100 grams caster sugar

50 mils water for gelatine plus one tablespoon gelatine

600 mil thickened cream

100 grams Kick Ice Margarita mixture or use 30 mil margarita liquid mix

Christmas ginger bread man/star cookies/chocolate balls for decorating

 

Method: Using Delicake cake ware

Crush biscuits and combine with 50grams melted butter in the assembled Delicake Master. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for 20 minutes

Combine cream cheese, caster sugar then add 300 mil cream and whisk using a hand held mixer. Add gelatine and mix for a further one minute.

Spray inside the sleeve with oil and pour mixture on the biscuit base. Refrigerate overnight or till set.

Mix 300 mil cream with Kick Ice mix or with 30 mil margarita liquid mix till thickened, pour over the cheesecake mixture. Refrigerate till set.

Add decorations just before serving.

Remove sleeve upwards from the base. Cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

Use the same ingredients for the SSM & double the wet ingredients for VRM & 375grams biscuits & 75grams butter.

 

You can purchase your Australian Made Kick Ice Cocktails, they deliver worldwide.  https://www.kickice.com.au/

We use McKenzie’s gelatine as it sets every time  when used for cold recipes

https://www.mckenziesfoods.com.au/product/mckenzies-gelatine/

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Semolina Porridge

Semonlina Porridge

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Semolina Porridge

Semolina porridge is an old time favourite that can be made in minutes and sweetened to your liking using honey or maple syrup. Adding a few nuts for the crunch and texture  to this soft porridge will go down a treat for breakfast or dessert. The kids will love it without the nuts as a snack throughout the day.

Ingredients

6 cups milk

½ cup fine semolina

½ cup sugar

3 table spoon rose water

3 table spoon blossom water

½ cup mix nuts Pistachio & Almonds

50grams toasted sesame seeds

Honey (optional for extra sweetness drizzle on top of serve)

Method: using Delicake Master

Place 5 cups of milk and sugar in a pot over a medium heat stirring occasionally until boil point.

Combine 1 cup of milk and semolina in a bowl mixing them together then adding them to the pot- at boiling point.

Stir all together until a thick runny consistency.

Add the rose and bloom water at the end of cooking process and mix well. Stand to cool, stir occasionally to avoid lumps.

Assemble the Delicake base and sleeve, spray with oil and pour in the semolina, place immediately in the fridge without the lid till it’s cool then put the lid on and set overnight.

Just before serving, remove the lid; add the nuts on top, and remove the sleeve and cut & serve.

Drizzle honey to suit your taste, place the sleeve and lid to refrigerate

Use the same ingredients for the Traditional Round Master or double the ingredients for the Versatile Rectangle Master.

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Potato & Pancetta Salad

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Potato & Pancetta Salad

Create our salad as a starter, side dish or main meal at any dinner party, you will enjoy the taste and texture like no other salad. Using the Delicake Masters will help you entertain easily, your recipe will be ready to serve when all of you are at the dining table.

Ingredients

6 white potatoes

8 eggs – to serve 8 ppl

16 slices pancetta or 24 giving each serve 3

1 red & green chilli finely chopped

½ cup mayonnaise

½ cup sour cream

½ cup finely chopped fresh chives Leave 8 whole to dress salad

Half a red onion

Salt and Pepper

Olive oil

1/2 lemon

Method using Delicake Assemble Base & Sleeve

Peel and cut potato then steam or boil till they are cooked. Drizzle olive oil, salt and roughly mash.

Boil eggs till cooked.

Dressing: Combine sour cream, mayonnaise, pepper and lemon in a bowl. Add chopped chives.

Chop red and green chilli and red onion to dress on top of egg.

Add potato to base, pour half the dressing over potato, roll pancetta & place on top, cut the boiled eggs in half and place on top of pancetta, add chill, onion & chives on top and drizzle more dressing.

Refrigerate till you’re ready to serve then drizzle olive oil on top.

Remove sleeve upwards to cut & serve from the base.

Use 8-10 Potatoes and double the ingredients for the VRM. Use the same ingredients for the TRM.