No Bake Anjeer (Fig) Biscuit & Caramel Squares by Jagruti’s Cooking Odyssey

Vegetarian/vegan food blogger Jagruti’s Cooking Odyssey created these delicious Anjeer Biscuit & Caramel Squares in our Traditional Round Master.

We love the support we receive from blogger’s that enjoy using our Masters range. Jagruti began taking an interest in food as a young girl, watching her mother in the kitchen. Jagruti is a food blogger based in the UK. With her enthusiasm for food, she was eager to share recipes and form a diary of her gastronomic journey.

Click the link above to see the full recipe for her no bake Anjeer Biscuit and Caramel Squares.

Jagruti's Cooking Odyssey

Key Lime Pie

Key Lime Pie

Key Lime Pie

In the Traditional Round Master

The Traditional Round Master can comfortably serve 8-10 people. Our Key Lime Pie can be whipped up in 10 minutes for a lunch outdoors. Refreshing and sweet even the kids will love it. Three ingredients and we have a dessert worth sharing with family and friends on any table.

 

Ingredients

250g (1 packet) ginger cookies

60g butter

2 lime zest & juice (an extra one to slice & decorate)

700ml thickened cream

395g condensed milk

Handful macadamia nuts

Method: Using Delicake Master

Assemble base and sleeve of your Traditional Round Master.

Crush biscuits in a zip lock bag and combine with 60g melted butter in the assembled Delicake Master.

Spread over base and pack firmly. Put Delicake lid on and refrigerate for 20 minutes.

In a bowl combine 600ml cream, condensed milk and whisk using a hand held mixer. Pour in lime juice and zest, then mix for 30 seconds.

Spray inside the Master sleeve with oil then pour the mixture onto the biscuit base.

Refrigerate for 6 hours or until set.

Just before serving whisk 100ml cream and dollop over the sliced lime & add a macadamia nut.

Remove sleeve upwards from the base. Cut, serve and ENJOY.

Keep your no bake creation fresh by replacing the sleeve and lid and store in the fridge.

Malteser Cake By Lisa’s Lemony Kitchen

Our lovely blogger Lisa’s Lemony Kitchen created this delicious Malteser Cake in our Traditional Round Master.

We love the support we receive from blogger’s that enjoy using our Masters range. Lisa is a food blogger from Perth, Australia. Her happy place is in her kitchen where she spends her time trying old and creating new recipes. Lisa loves to collect recipes from friends, family, books, magazines and the internet.

Click her link above to see her step by step guide to creating her no bake Malteser Cake that you can share with your family and friends.

Malteser Cake

Loved this? Try our Lime & Rum Cheesecake.

Lime & Rum Cheesecake (Adults Only)

Lime & Rum Cheesecake (Adults Only)

in the Traditional Round Master

This Lime & Rum Cheesecake was created especially for the adults! Whether it’s to take to a Friday night football night in, a Sunday barbecue or just to enjoy alone at home, this creation will definitely hit the spot.

The perfect amount of Rum and just enough zest of the lime creates a party in your mouth that will keep you wanting more.

The Traditional Round Master can comfortably serve 4-8 people.

Ingredients

250g mascarpone

250g cream cheese

250g (1 packet) ginger cookies

50g butter

1 lime zest & juice ( an extra to decorate)

50ml rum

1 cup caster sugar

2 tbsp gelatine

100ml water (for gelatine)

600ml thickened cream

Method: Using Delicake Master

Assemble base and sleeve of your Traditional Round Master.

Crush biscuits in a zip lock bag and combine with 50g melted butter in the assembled Delicake Master. Add 10ml of rum and mix well.

Spread over base and pack firmly. Put Delicake lid on and refrigerate for 20 minutes.

In a bowl combine cream cheese, caster sugar, mascarpone cheese, cream and whisk using a hand held mixer. Add gelatine and mix for a further minute. Pour in lime juice and zest, then mix for 30 seconds. Then add the remaining 40ml of rum and mix well.

Spray inside the Master sleeve with oil then pour the mixture onto the biscuit base.

Refrigerate for 6 hours or until set.

Slice one lime thinly, cut half way towards the middle and twist to decorate your creation.

Remove sleeve upwards from the base. Cut, serve and ENJOY.

Keep your no bake creation fresh by replacing the sleeve and lid and store in the fridge.

Strawberry Chocolate Mirror Cake By Home Cooking Adventure

Strawberry Chocolate Mirror Cake

Created by Home Cooking Adventure

in the Traditional Round Master

Ingredients

Strawberry Jelly

300g fresh or frozen strawberries, cut into quarters

2 tbsp sugar

1/2 tbsp gelatin powder

2 tbsp cold water

Chocolate Cake

3/4 cup flour

1/4 cup cocoa powder

3/4 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup sugar

1 tsp vanilla extract

3 tbsp oil

100ml buttermilk

100ml boiling water

White Chocolate Mousse

230g white chocolate, cut into small pieces

2/3 cup whipping cream

1 2/3 cup whipping cream, chilled

2 tsp gelatin powder

3 tbsp cold water

Chocolate Mirror Glaze

100g sweetened condensed milk

175g semisweet chocolate, cut into small pieces

3/4 cup sugar

100ml water

1 tbsp gelatin powder

1/4 cup cold water

3 tbsp unsweetened cocoa powder

Method: Using Delicake Master

Prepare the strawberry jelly.

In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.

Place the strawberries in a small saucepan with sugar and place over medium-low heat. Bring to a simmer, cook for 5 minutes and remove from heat. Blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds.

Dissolve gelatin over very low heat and mix with the strawberry puree.

Line a 8 inch (20 cm) round pan with plastic wrap.

Pour the strawberry puree into the pan and freeze for at least 4 hours or even overnight. Cover with plastic wrap after the first hour.

Prepare the chocolate cake. 

Preheat oven to 350F (180C). Grease and line with parchment paper a 8 inch (20 cm) round cake pan.

In a large bowl whisk together flour, cocoa powder, baking soda and salt.

In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and vanilla extract. Add flour mixture until well combined. Pour in hot water and mix to combine (the batter will have a runny consistency).

Pour the batter into the prepared pan.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Let cool completely.

Prepare the white chocolate mousse.

In a heat proof bowl add the white chocolate and 2/3 cup whipping cream. Place the bowl over a saucepan with simmering water, on a low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.

Whip the remaining 1 2/3 cup cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.

Assemble the cake.

Assemble base and sleeve of your Traditional Round Master.

Place the chocolate cake in the Master. Add half of the white chocolate mousse on top and fill the edges. Add the strawberry jelly in the middle, on top of the mousse. Add the remaining half of white chocolate mousse and spread evenly.

Cover and place in the freezer overnight.

Prepare chocolate mirror glaze.

In a small bowl place the gelatin and 1/4 cup cold water and let swell for 5-10 minutes. Place the chocolate in a bowl and set aside.

Place water, sugar, condensed milk and cocoa powder in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until it is dissolved.

Pour the hot cocoa mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Sieve the glaze and let it cool to 90-95F (32-35C) before pouring over the frozen cake.

Take the cake out of the freezer and use a hair dryer to defrost the edges. Remove the sleeve and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess.

Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with grated chocolate. Do not replace the sleeve and refrigerate for several hours to defrost the cake and set the glaze.

Before serving decorate the cake with fresh strawberries and white chocolate curls if desired.

To keep your creation fresh, re-assemble by replacing the sleeve and lid and pop it in the fridge.

Passionfruit Cheesecake

Passionfruit Cheesecake

in the Traditional Round Master

The Traditional Round Master can comfortably serve 8-10 people. Our Passionfruit Cheesecake can be easily prepared in 10 minutes for a sweet treat. A refereshing, summer inspired dessert that everyone will love.

Ingredients

250g Butternut Snap Cookies/Biscuit

75g butter to combine

250g cream cheese

½ cup caster sugar

600ml thickened cream

340ml Passionfruit pulp in syrup

200g condensed milk

1 tbs gelatine

¼ cup water—for gelatine

Method: Using Delicake Master

Assemble, Delicake base & sleeve.

Crush biscuits in a processor & combine with 75g melted butter in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate until you prepare cheese mixture or 10 minutes

Cream cheese filling:

Combine cream cheese, caster sugar & mix well. Add 300ml thickened cream and combine.

Strain passionfruit pulp and add to mixture (leave some aside for decorating).

Sprinkle gelatine over hot water and mix. Wait for mix to cool, do not allow mix to set. Combine with cream cheese mixture and mix well.

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

Blend 300ml cream with condensed milk and pour over cheese mixture 2 hours before serving.

Just before serving, remove the lid, add remaining passionfruit pulp then remove the sleeve.

Keep your no bake creation fresh by replacing the sleeve and lid and store in the fridge.

Chefs Note: spray inside the sleeve with oil before adding mixture over biscuit base. This prevents sticking and allows the sleeve to be removed smoothly and easily. 

Coconut & Pineapple Cheesecake by Cakeyboi

Coconut & Pineapple Cheesecake by Cakeyboi

In the Traditional Round Master

Cakeyboi created a mouth watering coconut and pineapple cheesecake in our Traditional Round Master. Made specially for his mum on Mother’s Day, he said “mum came up and I made her a coconut and pineapple no bake cheesecake, as she adores pineapple. I made this in the Delicake master and it was so easy”.

See the reviews and get the recipe.

Orange Chocolate Tart (Adults Only)

Orange Chocolate Tart

in the Traditional Round Master

Got a craving for a sweet, naughty treat? Pull out your Traditional Round Master and whip up this adults only Orange Chocolate Tart. It’s rich and decadent and can be enjoyed after a delicious meal or on its own.

Desserts in the Traditional Round Master can comfortably serve 4-8 people.

Ingredients

250g Nice biscuits

105g butter

400g dark chocolate

300ml cream

3 oranges

50g Macadamia nuts

2tbsp Cointreau (orange liqueur)

50g chopped milk chocolate (to decorate)

Method: Using Delicake Master

Assemble base and sleeve of your Traditional Round Master.

Crush biscuits and combine 75g melted butter in the Master. Mix well.

Spread over base and pack firmly. Place Delicake lid on and refrigerate until you prepare the chocolate mixture.

Peel and segment 2 oranges in a bowl, add Cointreau and leave aside.

Melt dark chocolate with 30g butter and cream in a saucepan over a low heat, whisk often until well combined. Turn off heat and add 50g macadamia nuts and 1 tbsp Cointreau. Allow to cool.

Place segmented oranges and liquid on the biscuit base.

Pour in chocolate mixture, put lid on and refrigerate until set.

Remove the lid and decorate with fresh sliced oranges and chopped milk chocolate.

Remove sleeve from the base, cut and serve.

Replace sleeve and lid to store in the fridge.

Can’t get enough of our Adults Only recipes? Check out our Hazelnut Meringue Delight here.