100g store-bought meringue, crumbled
2 x 230g store-bought round
sponge cakessponge cakes(^11) // 22 cup (160g) raspberry jam, warmed cup (160g) raspberry jam, warmed
125g raspberries125g raspberries
Baby mint or small mint leaves, Baby mint or small mint leaves,
to serveto serve
Place cream and icing sugar in a bowl Place cream and icing sugar in a bowl
and whisk to soft peaks. Add vanilla, and whisk to soft peaks. Add vanilla,
lemon zest and mascarpone, and whisk lemon zest and mascarpone, and whisk
to firm peaks. Fold in meringue. to firm peaks. Fold in meringue.
Place 1 sponge on a serving plate Place 1 sponge on a serving plate
and spread with half the jam. Top with and spread with half the jam. Top with
half the meringue cream, then drizzle half the meringue cream, then drizzle
with remaining jam. Top remaining with remaining jam. Top remaining
sponge with remaining meringue sponge with remaining meringue
cream, using a palette knife to create cream, using a palette knife to create
peaks, then place on top of first cake. peaks, then place on top of first cake.
Scatter with raspberries, mint and extra Scatter with raspberries, mint and extra
lemon zest to serve. lemon zest to serve.
BANOFFEE SHEET CAKEBANOFFEE SHEET CAKE
SERVES 10SERVES 10
2222 // 33 cups (400g) self-raising flour cups (400g) self-raising flour
(^11) // 22 cup (110g) caster sugar cup (110g) caster sugar
1 cup firmly packed (250g)1 cup firmly packed (250g)
brown sugarbrown sugar
250g unsalted butter, 250g unsalted butter,
chopped, softenedchopped, softened
4 eggs, lightly beaten 4 eggs, lightly beaten
2 very ripe bananas, mashed2 very ripe bananas, mashed
250g sour cream250g sour cream
2 tsp vanilla bean paste2 tsp vanilla bean paste
300ml double cream, whisked 300ml double cream, whisked
to stiff peaks to stiff peaks
450g jar dulce de leche (a thick 450g jar dulce de leche (a thick
caramel made from condensed caramel made from condensed
milk – from gourmet food shops)milk – from gourmet food shops)
Preheat the oven to 160°C. Grease Preheat the oven to 160°C. Grease
a 20cm x 30cm x 5cm-deep baking a 20cm x 30cm x 5cm-deep baking
dish and line with baking paper. Place flour dish and line with baking paper. Place flour
and sugars in a bowl with a pinch of salt. and sugars in a bowl with a pinch of salt.
Add butter and toss to coat. Using your Add butter and toss to coat. Using your
fingers, rub in butter until it resembles fine fingers, rub in butter until it resembles fine
crumbs. Fold in egg, banana, sour cream crumbs. Fold in egg, banana, sour cream
and vanilla until smooth. Spread into and vanilla until smooth. Spread into
prepared pan and bake for 45-55 minutes prepared pan and bake for 45-55 minutes
or until a skewer inserted in the centre or until a skewer inserted in the centre
comes out clean. Set aside in the pan comes out clean. Set aside in the pan
to cool completely. to cool completely.
Place cream in a bowl and gently fold Place cream in a bowl and gently fold
through dulce de leche. Spread thickly through dulce de leche. Spread thickly
over cake using a palette knife. Cut into over cake using a palette knife. Cut into
pieces and serve.pieces and serve.
WHITE CHOCOLATE WHITE CHOCOLATE
& GINGER CARAMEL SLICE& GINGER CARAMEL SLICE
SERVES 10SERVES 10
1111 // 33 cups (200g) plain flour cups (200g) plain flour
270g unsalted butter, melted, cooled270g unsalted butter, melted, cooled
100g brown sugar100g brown sugar
50g desiccated coconut 50g desiccated coconut
1 tbs ground ginger 1 tbs ground ginger
1 tsp vanilla extract1 tsp vanilla extract
3 x 395g cans sweetened condensed milk3 x 395g cans sweetened condensed milk
(^11) // 22 cup (125ml) golden syrup cup (125ml) golden syrup
300g white chocolate, chopped300g white chocolate, chopped
3 tsp vegetable oil 3 tsp vegetable oil
Preheat the oven to 170°C. Grease Preheat the oven to 170°C. Grease
a 20cm x 30cm lamington pan and line a 20cm x 30cm lamington pan and line
out clean. Set aside in the pan to cool out clean. Set aside in the pan to cool
completely, then use a serrated bread completely, then use a serrated bread
knife to trim the top of the cake to level. knife to trim the top of the cake to level.
For the frosting, place cream cheese in For the frosting, place cream cheese in
a microwave-safe bowl and microwave a microwave-safe bowl and microwave
on medium for 1 minute to warm. Remove on medium for 1 minute to warm. Remove
from microwave, add butter and icing from microwave, add butter and icing
sugar, and whisk until smooth (chill mixture sugar, and whisk until smooth (chill mixture
for 15 minutes if too loose). Spread frosting for 15 minutes if too loose). Spread frosting
over cake. Scatter with praline to serve.over cake. Scatter with praline to serve.
LEMON & RASPBERRY LEMON & RASPBERRY
ETON MESS CAKEETON MESS CAKE
SERVES 8-10SERVES 8-10
300ml thickened cream300ml thickened cream
(^11) // 22 cup (60g) pure icing sugar, sifted cup (60g) pure icing sugar, sifted
1 tsp vanilla bean paste1 tsp vanilla bean paste
Finely grated zest of 1 lemon, Finely grated zest of 1 lemon,
plus extra zest to serveplus extra zest to serve
200g mascarpone200g mascarpone
Blueberry, orange Blueberry, orange
&& gin-spiked galette gin-spiked galette