dessert – Page 12 – My Whisk and I

Pampoenkoekie Tray Bake

October 13, 2022October 12, 2022by Karen ClaassenLeave a Comment

This recipe was developed by chef Khanya Mzongwana from Woolworths. I added a crumb to the original to add some texture but whether you have it in its “original” form or with the crumble is irrelevant …. you will love it!! The tray bake may be served as is South African tradition, as a side dish to meat or with the crumble and ice cream, as a dessert.

250g flour
10ml baking powder
60ml brown sugar
5ml cinnamon
2,5ml nutmeg
5ml salt
200g pumpkin mash
125ml milk
2 eggs

For the crumble:
135g flour
50g oats
62g brown sugar
112g butter, melted

For the caramel sauce:
200g sugar
100g butter
125ml cream

Preheat your oven to 180℃ and spray a 20cm x 20cm baking tray with cooking spray.
Add the flour, baking powder, brown sugar, cinnamon, nutmeg and salt to a mixing bowl.
Add the pumpkin mash, milk and eggs to another bowl and whisk together.
Pour the wet ingredients into the dry and stir through. Do not over mix.
Scrape the batter into the prepared baking tray and set aside.

Prepare the crumble by adding the flour, oats and brown sugar to a mixing bowl and mix together.
Stir in the melted butter and mix together until the mixture forms large crumbs.
Sprinkle the crumble all over the pumpkin batter.
Bake in the oven for 30 minutes.

Make the caramel sauce by adding the sugar and butter to a small saucepan and wait for the butter to melt.
Simmer over a medium heat until it starts to turn a caramel colour. DO NOT STIR THE MIXTURE!
Whisk in the cream and allow to bubble for 1 minute.
Pour the sauce over the tray bake as soon as you take it from the oven.

Serve the pampoenkoekie tray bake as a side dish to meat or with ice cream, as a dessert.

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Chocolate Tiramisu

October 11, 2022October 10, 2022by Karen ClaassenLeave a Comment

This tiramisu is made with thin layers of chocolate cake and the traditional mascarpone-cream filling and sprinkled with grated chocolate!! Serves 6.

Cake batter:
190ml flour
190ml sugar
2,5ml salt
120g butter
80ml cocoa powder, sifted
120ml hot water
2 egg yolks
50ml buttermilk
2,5ml baking powder
2,5ml vanilla

Preheat your oven to 180℃ and line a 27cm x 37cm baking tray with baking paper.
Select 6 glasses or straight-sided bowls in which you are going to assemble and serve the tiramisu. Set aside.
Add the flour, sugar and salt to a mixing bowl. Set aside.
Add the butter, cocoa powder and hot water to a small saucepan set over medium-high heat.
Stir the mixture until the butter melts.
Bring to a boil, remove from the heat and pour over the dry ingredients.
Stir to combine.
Add the egg yolks, buttermilk, baking powder and vanilla and mix together.
Pour the batter into the prepared baking tin and bake for 15 minutes.
Cool completely.
Remove the cake and cut 12 rounds using one of the serving glasses as a guide.
Set aside until needed.

Filling:
250g mascarpone, room temperature
125ml cream
15ml espresso coffee powder
7,5ml vanilla
25ml caster sugar

Add the mascarpone and cream to the bowl of a stand mixer fitted with the whisk attachment.
Add the espresso powder, vanilla and sugar and beat on medium-high speed until very thick – be mindful not to over whip!

Assembly:
80g coffee flavoured, dark chocolate, grated

Layer a spoonful of mascarpone-mixture, grated chocolate, a cake disc and repeat until you have used 2 cake discs and have three layers of mascarpone.
Sprinkle with grated chocolate to finish off the tiramisu.
Refrigerate for 2 hours.
Either sprinkle with more chocolate or sift over some cocoa powder before serving.

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Dessert Board

October 9, 2022October 8, 2022by Karen ClaassenLeave a Comment

I am simply putting this idea of a very, very sweet dessert board out there because of the many requests I have had after the delicious cream cheese board……

Nutella spread
Banana
Strawberries
Nuts
Marshmallows
Astros
Almond syrup
Sprinkles
small biscuits to scoop up all the sweetness….

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Cremora Dessert

September 27, 2022September 23, 2022by Karen ClaassenLeave a Comment

250g digestive biscuits
100g butter, melted
250ml Cremona (coffee creamer)
1 x 385g tin condensed milk
250ml cream
80ml lemon juice
your choice of fresh fruit and/or berries

Place 6 glasses/bowl on a small baking sheet and set aside. (the baking sheet makes it easier to transport the desserts)
Place the biscuits in a food processor and process to crumbs.
Add the melted butter with the engine running. You want to end up with a mixture that resembles wet sand.
Spoon a heaped tablespoon of the mixture into the glasses and divide the rest equally. Press lightly onto the bottoms and place in the refrigerator.
Add the Cremona, condensed milk, cream and lemon juice to a mixing bowl and whisk together until you have a very thick mixture.
Divide among the serving glasses and place back into the refrigerator for a minimum of two hours or overnight.
Take the desserts from the fridge about 20 minutes before you want to serve them.
Top with your choice of fresh fruit.

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Chocolate Swirl Brownies

September 25, 2022September 23, 2022by Karen ClaassenLeave a Comment

150g butter, melted
250ml sugar
45ml espresso
2 eggs
5ml vanilla
80g dark chocolate, melted
190ml flour
60ml cocoa powder, sifted
2,5ml salt
80g dark chocolate, chopped

Cheesecake Swirl:
125g cream cheese, room temperature
80ml sugar
1 egg yolk
5ml vanilla

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the melted butter and sugar to a large mixing bowl and whisk together.
Add the espresso, eggs, vanilla and melted chocolate and whisk to combine.
Now add the flour, cocoa powder and salt.
Fold the ingredients together until you have a smooth batter.
Add the chopped chocolate and fold through.
Scrape the mixture into the prepared baking tin and set aside.

For the cheesecake swirl:
Add the cream cheese, sugar, egg yolk and vanilla to a mixing bowl and whisk together until smooth.
Spoon dollops of the cheesecake batter across the surface of the brownie mixture.
Swirl the cheesecake mixture through the brownie batter with a small knife.
Bake in the oven for 20 minutes.
Cool the brownies in the baking tin before removing and slicing.

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Chocolate Mousse Cheesecake

September 22, 2022September 21, 2022by Karen ClaassenLeave a Comment

Base:
200g chocolate biscuits
55g brown sugar
100g butter, melted

Mousse-cheesecake:
120g chocolate, chopped
900g cream cheese, room temperature
15ml cocoa powder, sifted
375ml sugar
10ml vanilla
4 eggs
375ml cream
60ml icing sugar, sifted

Chocolate Ganache:
320g chocolate, chopped
300g cream

For the base:
Place the biscuits in a food processor and process to a fine crumb.
Spoon the biscuit crumbs into a mixing bowl and add the sugar and melted butter.
Mix together until it resembles wet sand.
Spoon the mixture into a 23cm loose-bottom cake tin and press evenly over the base.
Place in the refrigerator.

For the mousse-cheesecake:
Preheat your oven to 150℃.
Place the chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt until completely smooth.
Add the cream cheese, chocolate, cocoa powder and sugar to a mixing bowl and whisk with an electric mixer until incorporated.
Add the vanilla and eggs and whisk until the mixture is smooth and glossy. Set aside.
Add the cream to another mixing bowl and sift the icing sugar into the bowl.
Whisk until the cream develops a mousse-y texture and soft peaks form.
Fold the cream into the cream cheese mixture – do this in 3-4 batches. Fold until just incorporated.
Pour the cheesecake mixture into the cake tin with the biscuit base. Smooth the top and give the cake tin a jiggle to let out any air bubbles.
Place the cake tin soon top of a sheet of aluminium foil and fold the foil up the sides on the outside of the tin. Place the cake tin into a roasting pan and fill the pan with 2,5cm of hot water.
Bake the cake for 70 minutes. Check and refill the water in the roasting tin every 20 or so during baking.
Remove the cheesecake from the oven and immediately run a sharp knife around the outside of the cake to release it from the tin.
Allow the cheesecake to cool completely before removing the tin ring.

For the ganache:
Add the cream to a small saucepan and warm it.
Remove from the heat, add the chocolate and stir until the chocolate has melted and the mixture is smooth.
Set the cheesecake on a wire cooling rack, inside a baking sheet and pour the ganache over the cake.
Refrigerate for 30 minutes before serving.

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French Meringue

September 20, 2022September 17, 2022by Karen ClaassenLeave a Comment

4 egg whites
a pinch of cream of tartar
220g caster sugar
food colouring

Preheat your oven to 140℃ and line a large baking sheet with baking paper.
Add the egg whites to a clean large mixing bowl.
Sprinkle the cream of tartar over and start beating the whites with electric beater on medium speed.
Once you have a soft peak you can start adding a teaspoonful of sugar to the whites, while beating continuously.
Incorporate the sugar before adding another teaspoonful of sugar. (If you want to be technical, you should have 30 second intervals in between adding, whisking and more sugar!)
Beat the mixture until all the sugar is incorporated and it is stiff and glossy.
Add a few drops of food colouring and gently fold through.
Scoop the meringue into a piping bag and pipe 2cm diameter circles onto the prepared baking sheet.
Bake in the oven for 1 hour 15 minutes.
Switch off the oven but do not open it. Stand the meringues in the oven for 30 minutes.
Remove and cool completely.
Store in an airtight container at room temperature.

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Milk Tart Stack

September 18, 2022September 17, 2022by Karen ClaassenLeave a Comment

Pancake batter:
250ml flour
1ml baking powder
2,5ml salt
250ml milk
125ml water
62ml vegetable oil
2 eggs
ground cinnamon

Filling:
80g cornflour
1 litre milk
8 egg yolks
100g +100g sugar
10ml vanilla

For the pancakes:
Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment.
Pour the milk, water, oil and eggs into a large jug and whisk together.
Turn the mixer on a low speed and add the liquid slowly and in a very thin stream.
Whisk on high speed for 2 minutes once all the liquid has been added.
Cover the mixing bowl with a tea towel and stand the mixture for one hour.

For the filling:
Add the cornflour to a mixing bowl.
Pour in a small amount of milk and stir to dissolve the cornflour.
Add the egg yolks and 100g of sugar and whisk together by hand. Set aside.
Pour the rest of the milk and the other 100g of sugar into a small saucepan and warm but do not allow it to boil.
Take the saucepan from the heat and drizzle the hot mixture into the egg yolk mixture while whisking vigorously. Remember: pour slowly, whisk quickly!! Keep going until all the milk has been added.
Pour the mixture back in the saucepan, place on a medium heat and stir until thick and glossy.
Remove from the heat and stir in the vanilla.
Scrape the mixture into a clean bowl and place a piece of plastic wrap directly onto the surface. Allow to cool completely.

Bake the pancakes in a 20cm diameter pan and set aside to cool.

Assembly:
Place one pancake on a serving platter.
Spoon a generous dollop of the custard onto the pancake and spread evenly.
Sift an even layer of ground cinnamon over the custard and repeat the layers until you have build a beautiful stacked cake.
End with a layer of filling and cinnamon.

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Chocolate Soufflé

September 14, 2022September 13, 2022by Karen ClaassenLeave a Comment

This recipe makes 6 individual soufflés.

50g butter, melted
140g chocolate, chopped
30ml sour cream
10ml vanilla
4 eggs, separated
2 egg whites
a pinch of cream of tartar
a pinch of salt
45ml sugar

Preheat your oven to 200℃.
Place 6 ramekins on a baking sheet, brush the insides evenly with the melted butter and dust with some sugar, making sure you cover the bottom and sides of each ramekin. Set aside.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt.
Take the bowl from the heat, add the sour cream and stir through.
Add the vanilla and stir through.
Now add the egg yolks, one at a time and stir to combine. Set aside.
Add the 4 + 2 egg whites to a clean mixing bowl, sprinkle the cream of tartar and salt over and whisk until soft peaks form.
Add the sugar a teaspoonful at a time while whisking continuously.
Fold a third of the egg white mixture into the chocolate with a metal spoon.
Now add the rest and gently for into the chocolate mixture. Do not over mix but do get rid of white streaks in the mixture.
Fill each ramekin. Gently run your thumb around the inside of the ramekin to create a small well.
Bake the soufflés for 12 minutes.
Dust with icing sugar and serve immediately.

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Condensed Milk Brownies

September 7, 2022by Karen ClaassenLeave a Comment

1 x 385g can of condensed milk
60g butter, softened
190ml sugar
10ml vanilla
2 eggs
125ml flour
125ml cocoa powder, sifted
1,2ml salt
80g dark chocolate, finely chopped
80g dark chocolate, chopped
a handful of pistachio nuts

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the condensed milk, butter and sugar to a large mixing bowl and cream together with a hand-held mixer, until smooth.
Add the vanilla and eggs and mix for another minute.
Now add the flour, cocoa powder and salt and mix again on low speed.
Add the chopped chocolate and stir through with a spatula.
Pour the batter into the prepared baking tin and bake for 45 minutes.
Remove from the oven and cool in the baking tin.
Add the 80g chocolate to a heatproof bowl set over a saucepan with simmering water and allow to melt.
Drizzle the chocolate over the brownies and sprinkle the pistachio nuts on top.
Slice and serve.