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Lemon and Ginger Cheese Cake

·         2 tbsp ground ginger
·         125 g margarine
·         225 g graham cracker crumbs
·         2 tbsp caster sugar
·         Grated Lemon Peel
·         1 tbsp cornflour
·         380 ml sour cream
·         180 g caster sugar
·         570 g cream cheese
·         Grated zest of unwaxed lemon
·         4 large eggs beaten
·         2 ½ tbsp caster sugar
·         80 g stem ginger, in syrup, drained and finely chopped
·         250 ml sour cream
                Preheat the oven to 180C (350F). Mix graham cracker crumb, sugar, ground ginger, margarine and grated lemon peel. Blend these all ingredients. Cover the outside of the cake tin with a double layer of foil, moulding it to the tin, but being careful not to puncture it so it remains watertight. Now place the mixture into the tin and press down to form an even layer I the base of the tin. Bake in the oven for about 12 minutes. Then let it cool.
To make the filling, put the cream cheese and sugar in a large bowl and beat until smooth. Beat in the cornflour, followed by the eggs in about 4 batches. When smooth, beat in the lemon zest and sour cream. Pour the mixture over the crumb base. Set the cake tin in the roasting tin and pour very hot water into the roasting tin to come just over half-way up the sides of the cake tin. 
Transfer the tins to the oven and bake, at the same temperature, for 45-50 minutes or until the cheesecake is just set in the centre. 
To make the topping, put the sour cream and 2 tablespoons of the sugar in a bowl and mix well. Remove the cheesecake from the oven and spread the sour cream mixture over the surface. Sprinkle the chopped ginger evenly over the top, and then return to the oven for 10 minutes. Remove the cheesecake from its water bath, let cool on a wire rack, then chill, preferably overnight, before removing the foil and unmolding the cheesecake. Toss the lemon zest with the remaining sugar, sprinkle over the cheesecake just before serving. Lemon and Ginger Cheese Cake is ready. Enjoy!

Carrot Pineapple Cake

·         1tsp baking powder
·         1tsp salt
·         3 eggs
·         1tsp vanilla extract
·         1 cup vegetable oil
·         2 cups white sugar
·         2tsp baking soda
·         2 cups frayed carrots
·         2 cups all purpose flour
·         1 cup flaked coconut
·         1 cup chopped walnuts
·         2 tsp ground cinnamon
·         8 ounce crushed pineapple, drained
·         8 ounce package cream cheese
·         ¼ cup butter
·         2 cups confectioner sugar
           Grease and flour a 9x13 inch pan.  Take a bowl and add flour, baking soda, baking powder, salt and cinnamon in it. Mix well. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour into pan. Preheat oven to 350 degrees. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool. To prepare the frosting cream the butter and cream cheese until smooth. Add the confectioners’ sugar and beat until creamy. 

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