Preparation Time: 15 minutes | Cook Time: 10 minutes
Ingredients
For the Tart Cases:
50ml Snowflake Custard Powder
350ml Snowflake Cake Wheat Flour
250g butter
80ml icing sugar
5ml vanilla essence
For the Cheesecake Filling::
200g cream cheese (full fat)
150g caster sugar
100ml fresh cream
30ml lemon juice
For the Topping:
200g strawberries
For the Meringue:
2 egg whites
250ml caster sugar
Method
- Combine the butter, sugar and vanilla essence and beat well.
- Add in sifted Snowflake Cake Wheat Flour and Snowflake Custard Powder.
- Form a soft dough.
- Wrap in cling film and chill for 2-3 hours or overnight.
- Preheat oven to 180°C.
- Line the tartlet tray with pastry and dock with a fork.
- Blind bake for 20 minutes, using a round piece of baking paper and rice or beans to keep the pastry from rising.
- Beat the fresh cream to stiff peaks.
- Beat the cream cheese, sugar and lemon juice.
- Fold in the fresh cream.
- Pipe the cheesecake filling into the baked pastry cases.
- Top with strawberries.
- Pipe meringue mix over strawberries and lightly torch the meringue.
For the Tart Cases:
For the Cheesceake Filling:
Assemble:
Preparation Time: 15 minutes | Cook Time: 10 minutes | Servings: 15 slices
Ingredients
For each Layer of Cakes:
1000ml Snowflake Cake Flour
45ml Snowflake Baking Powder
8 large eggs
750ml castor sugar
150ml oil
10ml Vanilla essence
500ml hot water
2ml salt
For the Cream Topping and Filling:
2l fresh cream
100g castor sugar
200g raspberries
200g strawberries
200g blackberries
Method
- Preheat the oven to 180°C.
- Grease and line two 20cm and two 16cm round cake pans.
- Beat eggs, sugar and vanilla essence for 10 minutes or until light and creamy.
- Add in oil and mix to incorporate.
- Sift Snowflake Cake Wheat Flour, Snowflake Baking Powder and salt together in a separate bowl.
- Add in dry ingredients to egg mixture alternating with hot water.
- Pour batter into prepared tins.
- Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Bake the smaller cakes for slightly less time.
- Repeat for smaller tiers, remembering to bake for slightly less time.
- Beat fresh cream with castor sugar until stiff peaks form, then fill a piping bagg with the cream.
- Level and sandwich the cooled cakes with a layer of filling, using a dowel or chopstick to secure.
- Ice the outside of the cakes as desired to create a rustic, home-made look.
- Stack the cakes and decorate with berries and more cream.
For the Cakes:
For the Cream Topping and Filling:
Decorate:
Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 15 slices
Ingredients
For the Cake:
2000ml / 8 cups Snowflake Cake Flour
50ml Snowflake Baking Powder
8 eggs
2000ml / 8 cups castor sugar
500ml oil
5ml salt
20ml bicarbonate of soda
1litre buttermilk
300ml hot water
20ml vinegar
For the Buttercream Frosting:
500g butter (softened)
1kg icing sugar (sifted)
15ml vanilla essence
200g cream cheese
Method
- Preheat oven to 180°C.
- Grease and line two 20cm and two 16cm round cake pans.
- Sift together Snowflake Cake Flour, salt, Snowflake Baking Powder, bicarbonate of soda and cocoa powder.
- Beat sugar and eggs well.
- Add oil and buttermilk, then combine with dry ingredients.
- Stir in water and vinegar.
- Pour into lined tins and bake for 30 - 40 minutes or until a skewer inserted into the centre comes out clean. Bake the smaller cakes for slightly less time.
- Beat butter and cream cheese well.
- Add in sugar and vanilla essence.
- Beat until light and fluffy.
- Level and sandwich the cooled cakes with a layer of buttercream frosting, using a dowel or chopstick to secure.
- Ice the outside of the cakes and smooth well.
- Pipe the borders using a piping bag with a decorative nozzle.
For the Cake:
For the Buttercream Frosting:
Decorate:
