Strawberry Shortcake Ice Cream Cake

Strawberry ice cream, whipped cream and fresh berries make this strawberry shortcake ice cream impossible to resist. All you have to do is assemble the layers-no baking involved-for the perfect no-bake summer treat.

Let me introduce you to my new favourite summer dessert: strawberry shortcake ice cream cake. It's fruity and creamy with delicious cookie crust, and better it is ridiculously easy to make. 

Because when the weather is getting hot-it is time to turn off the oven, step away from the kitchen and bring out the ice cream

Ingredients:

Strawberry sauce:

• 550g frozen/fresh strawberries
• 200g granulated sugar
• ½ cup water
• ½ cup double cream
• 2 tbsp corn flour

Ice cream cake:

• 2 litres Strawberry ice cream
• 3 cups crush golden Oreo cookies, cream removed or any vanilla cookies
• ½ cup melted butter

Method:

Strawberry Sauce: In a medium pan, add the strawberries, sugar and water. Bring to a simmer over medium-high heat, stirring often, and cook until berries are softened.

Puree in the pan with a hand blender or mash with a potatoes mashed for a chunkier texture.

Whisk together cream and corn flour. Stir into strawberry sauce to thicken slightly.

Pour into a medium bowl and set aside to cool to a room temperature. This can be done the day before, or use the fridge or freezer to speed up the cooling process.

Ice-Cream Cake: Remove the ice cream from the freezer to soften for 30-45 minutes before assembly.

In a large bowl, combine crushed cookies and melted butter.

Place a piece of baking paper in the bottom of a 9" or 10" springform pan. by opening the sides and clamping the paper in the bottom. This makes the removal of the cake easier. I also use acetate roll for the side. 

Place half of the cookie  mixture in the bottom of the pan and press into place.

Top with half of the ice cream, and cover with a thin layer of strawberry sauce.

Repeat layers one more time to fill the pan: crumbs (press down gently), ice cream (use the remaining), and drizzle strawberry sauce on top. The pan will b full, that is fine.

Place on the flat shelf in the freezer for 6-8 hours or overnight, until completely frozen.

Remove from the freezer 10-15 minutes before serving, garnish with whipped cream and fresh strawberries, if desired

Putting Green with Golf Balls Truffles

For your next theme event, golf tournament, lawn party or for your favourite golfers-this delicious, look -so-real golf balls truffles sitting on a green lawn are a fairway of fun. They made us want to find a reason to give chocolate golf gifts. 

Using a candy golf ball mould, you can create the shell for your golf ball truffles with perfect indentations and virtually no additional work. Use white candy melts to create the shell.

Here is the recipe for the brownie:

https://yummymummyrecipes.blogspot.com/2019/09/quick-east-brownies.html

Here is the recipe for the golf balls truffles:

https://yummymummyrecipes.blogspot.com/2020/02/bucket-chocolate-cake-with-golf-balls.html

No Bake Raspberry Yogurt Zebra Cake

A fresh summer fruit dessert that's as delicious as it look. With raspberries, cream and creamy yogurt, there will be calls for second helping!. This can also be an elegant winter dessert, very light and soft, perfect for the Christmas dinner table.

This cake has the zebra effect, by topping with alternating layers of yogurt almond mousse with raspberry yogurt mousse. The cake is topped with a shinny raspberry jelly, making it a beautiful and impressive festive cake. 

Ingredients:

Oreo Crust:

• 200g Oreo biscuits
• 60g butter, melted
• ½ tsp almond extract

Raspberry Yogurt Mousse:

• 300g fresh or frozen raspberries
• 70g sugar
• 1tbsp lemon juice
• 7g gelatine powder
• 3 tbsp cold water
• 180g Greek yogurt
• 180g double cream

Yogurt Almond Mousse:

• 300g Greek yogurt
• 60g icing sugar
• 1tsp almond extract
• 7g gelatine powder
• 3 tbsp cold water
• 300g double cream

Raspberry Jelly:

• 150g fresh or frozen raspberries
• 30g sugar
• 1 tsp gelatine powder
• 1 tbsp cold water

Decorating:

• double cream
• fresh raspberries
• mini meringue, shop bought will do

Method:

Prepare raspberry sauce: In a small saucepan, add raspberries, sugar and lemon juice and bring to a boil over medium-high heat, stirring constantly. Simmer for about 10-15 minutes or until thickens. Remove from heat, sieve to remove seeds and set aside to cool down until ready to use. 

Prepare the Oreo crust: Line the sides of a round 8 inch springform pan with an acetate sheets and line the bottom of the pan with baking paper. 

Place the Oreo biscuits into the bowl of a food processor and crush until crumbs from. Add melted butter and almond extract and mix until evenly moistened.

Press the mixture into the bottom of the pan using the back of a spoon. Refrigerate until the filling is prepared.

Prepare raspberry yogurt mousse: Dissolve gelatine in cold water and let it bloom for about 5 to 10 minutes. Dissolve gelatine over low heat, pour over the raspberry puree. Mix to combine. Add yogurt and mix to combine.

In another bowl, whip the chilled double cream until stiff peaks form. Gently fold the whipped cream into the raspberry yogurt mixture. Set aside until ready to use.

Prepare yogurt almond mousse: Dissolve gelatine in cold water and let it bloom for about 5-10 minutes.

Meanwhile in a bowl,  mix yogurt and almond extract and icing sugar.

Dissolve gelatine over low heat, pour over the yogurt mixture. Mix to combine.

In another bowl, whip chilled double cream until stiff peaks form. Gently fold the whipped cream into the yogurt mixture.

Alternate spoons of raspberry mousse and yogurt mousse until all filling is done. 

Tap the pan a few times on your table top and smooth the top.

Refrigerate the cake until the raspberry jelly is ready.

Prepare the raspberry jelly: Dissolve gelatine in 1 tbsp cold water and let it bloom for about 5-10 minutes. Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes. Remove from heat and sieve to remove seeds. Dissolve gelatine over low heat and pour over raspberry sauce and mix to combine. Spread the jelly over the top of the cake. 

Refrigerate the cake for at least 4-6 hours or preferably overnight, to set before serving.

Decorate with whipped cream, fresh raspberries and mini meringue.

ENJOY!!!!

Chocolate Berry Cake

This chocolate cake is super moist, pillow-soft and it's so easy to make. Instead of butter, this cake is make from cooking oil. The naked layers are piped with a smooth creamy mascarpone cream and heavily loaded with delicious berries.

The cake looks stunning and perfect for parties, anniversaries, birthdays or just simply enjoy a slice or two with family and friends.

Ingredient:

For the chocolate sponge cake:

• 175g self raising flour
• 2½ tbsp cocoa powder
• 1 tsp bicarbonate soda
• 2 eggs
• 130g castor sugar
• 150ml milk
• 150ml vegetable oil
• 1 tsp vanilla extract

Cream Cheese Frosting:

• 225g cream cheese, softened
• 100g castor sugar
• 1 tsp vanilla extract
• 140g Greek yogurt
• 600ml double cream

Fruits:

• Strawberries
• Raspberries
• Blackberries
• Blueberries

Method:

For the chocolate sponge: Preheat oven to 180ºC/160ºC for fan assist oven. Grease 2x 8" sandwich pan and line the bottom with baking paper.

Sift flour, cocoa powder and bicarbonate soda into a bowl and stir in the sugar.

In a jug, measure the oil and milk, then add the eggs, vanilla extract and mix together with a fork until combined.

Combine the wet with the dry ingredients and mix well. The cake mixture will be quiet wet. Pour the mixture into the prepared tins and bake in the centre of the oven for 20-25 minutes until springy to touch or when a skewer inserted into the centre of the cake comes out clean.

Cool the cake in the tin for 5 minutes and then turn out onto a wire rack. Remove from tin and cool completely. Once the cake have cooled, storing them in the fridge for an hour or so makes this process of slicing the cake into half a little easier as the cake will firm up a bit.

To make the cream cheese frosting: Beat softened cream cheese and sugar together on high speed until sugar dissolves. 

Reduce the speed, add in the vanilla extract and Greek yogurt. Mix well again. Scrape the sides of the mixing bowl to remove cream cheese lumps.

Finally add the double cream, start beating on low speed gradually increase the mixing speed as the cream becomes thicker. Once more, scrape the sides of the mixer bowl to make sure all the ingredients get incorporated and beat again for 30 seconds or so. DO NOT OVER BEAT the cream, it should be thick and pipe easily.

Assemble the cake: Place a chocolate sponge onto a cake platter of your choice. Pipe cream out on top of the sponge starting on the edge of the cake and working your way towards the middle. Push berries inside the cream. You may use as many berries as you like.

Place another chocolate sponge on top of the cream and berries and repeat the same steps. The top layer needs to be a little more presentable.  Layout berries nicely on top of the cream instead of pushing them in. Place half cut strawberries with stems for a beautiful touch of green.