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Sweets for my sweet - recipes

WHITE CHOCOLATE AND BERRY SPONGE

125g butter

Duo of chocolate mousse. Picture: Steve Lawrence. Credit: SATURDAY STAR

250ml sugar

3 eggs

500ml flour

15ml baking powder

pinch of salt

5ml vanilla

100ml milk

50ml water

125ml cream, whipped

250g strawberries, sliced

125g raspberries

White chocolate topping

150g white chocolate discs

125ml cream

Cream butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Sift the flour, baking powder and salt.

Combine the vanilla, milk and water.

Add sifted dry ingredients and milk mixture alternately to the creamed mixture.

Divide the mixture between two greased and base-lined heart-shaped pans.

Bake at 180°C for 30-40 minutes. Remove from oven and cool.

Place one half of the cake on a serving platter, spread with the whipped cream.

Cover with a layer of sliced strawberries.Top with remaining cake and spread with the chocolate topping. Arrange raspberries in a heart shape on top.

CHOCOLATE TOPPING: Put the chocolate and cream in a bowl. Place bowl over gently simmering water until the chocolate is melted. Stir until smooth. Remove and cool in fridge, stirring frequently.

Keep stirring until the mixture cools and thickens.

FRUIT CRUMBLE

Makes 2

1 large nectarine, pitted and diced

125g fresh raspberries

2 granadillas, pulp removed

Crumble

250ml flour

125ml castor sugar

100g butter

cream for serving

Combine fruit and divide between two large ovenproof ramekins.

Put crumble ingredients in a food processor and process until it looks like breadcrumbs.

Sprinkle over fruit in ramekins. Bake at 180°C for 20-30 minutes until golden brown. Serve with whipped cream.

DUO OF CHOCOLATE MOUSSE

Serves 2-4

Dark mousse

100g dark chocolate

15g unsalted butter

1 extra-large egg, separated

20ml castor sugar

White mousse

100g white chocolate

Prepare both mousse mixtures in the following way: break chocolate into pieces and put in a glass bowl over hot water. When melted, stir in butter a little at a time until smooth.

Stir egg yolk into chocolate. Beat egg white until stiff, and then beat in castor sugar. Fold egg white into chocolate mixture. Lastly, fold in whipped cream.

Spoon mixture into a heart dish and refrigerate until set. Decorate with chocolate hearts.

Note: Any leftovers can be stored in the fridge for a few days.

SHORTBREAD HEARTS

Makes 12

200g butter

5ml vanilla essence

180ml cornflour

375ml flour

250ml raspberry jam

icing sugar for dusting

Cream butter and sugar well. Beat in vanilla. Add cornflour and flour and mix to form a dough. Roll out on a floured surface and cut out 24 large hearts.

Then, using a smaller heart shape, cut hearts from inside 12 of the large hearts. Place on a baking tray lined with non-stick baking paper. Bake at 160°C for 10-15 minutes until pale golden brown.

Remove from oven and cool.

Put jam in a glass bowl and microwave for 2 minutes on high. Press jam through a sieve to remove the pips. Sift icing sugar over the cut-out heart shapes.

Spread a layer of jam over the solid heart and top with the cut-out heart.

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