Indulge yourself in three sweety treaties.
Warning. If you're attempting to do some kind of fitness/clean eating challenge, look away now. This isn't going to be any fun for you.
Okay cake lovers, now that we're alone let's get out teeth sunk into something sweet. Sometimes you're just craving a bit of sugar and if you're going to have something naughty, why not have three something naughties because let's be honest, that's what you wanted from the very beginning.
We've collected three quick, easy and darn delicious treats to satisfy your inner cake goddess. It's all butter, cream and goodness from here on.
1 packet Butternut biscuits
60g Melted butter
500g Philadelphia cream cheese
250ml Condensed milk
2/3 Cup Lemon juice
Using a food processor, crush the biscuits until they are in little crumbs. Slowly add the melted butter until clumps form. You can add more melted butter if needed. (Note: You always need more butter)
Pour the crumbs in a cheesecake tin (or any tin you would like to use) and create a firm base by pressing the crumbs down tight. Put in the fridge to chill while making the filling.
Mix the Philadelphia in a bowl until smooth and then add a splash of cream until smooth and creamy.
Add the condensed milk into the bowl and beat until combined and smooth.
Add the lemon juice until mixed well.
Pour the filling into the tin and smooth out. Chill in the fridge for a minimum of 4 hours.
*Tip: Use hot water to heat the knife when cutting the cheesecake to get smooth clean lines.
¾ Cup Milk
1 Tbsp. Vanilla extract
1 Cup Caster sugar
1 ½ Cups Self-raising flour
Preheat the oven to 160° fan-forced and line the baking sheets.
In a small saucepan stir butter and milk until butter is melted. Cool to room temperature.
Beat eggs and extract in a large bowl until thick, gradually add sugar and beat until dissolved each addition.
Stir in sifted flour and butter mixture in two batches.
Separate the batters in 3 bowls and add strawberry flavour and pink colouring in one and coco powder in another.
Pour batters into separate tins and bake for 30min or until a skewer comes out clean.
Let the cakes cool completely before using a circle cutter to make small discs. Set aside and prepare the frosting.
BUTTERCREAM FROSTING (can be used for cake or to eat straight out of the bowl, depends what mood your in).
1 Cup Unsalted Butter
3 Cups Icing Sugar
2 Tbsp. Milk
1 Tsp. Vanilla extract
1.In a mixing bowl add in butter and half of the icing sugar.
2.On a medium speed, blend until smooth.
3.Then add vanilla extract, remaining icing sugar and beat until creamy. Add more milk or cream if it looks too thick.
4.Place the frosting in a piping bag and pipe a small amount of frosting on the chocolate discs, place the strawberry discs on top and do the same with the vanilla. Top each stack with frosting and a few berries.
3 Egg whites
300g Icing Sugar
1 punnet Fresh strawberries
1 Tsp. Vanilla extract
1 cup. Whipping Cream
Preheat the oven to 110C. Line a large baking sheet with parchment paper.
In a large bowl, whip the egg whites until soft peaks form. While still beating, slowly add in the sugar and continue to beat until thick and glossy.
Make 12 equal mounds of the meringue on the prepared baking sheet, keeping them at least 1 inch apart. With the back of a spoon, make a well in the centre of each mound.
Bake in the preheated oven for about 1 hour, until the outside is dry.
Turn off the oven and let them cool completely in the oven.
Before serving, whip the cream until soft peaks form. Slowly add the icing sugar and continue to beat until stiff peaks form. Place a dollop of the cream in the center of each Pavlova.
Top with diced strawberries. Serve immediately.
Recipes by:Cinzia Palombo
Images: Loren Bousefield