– 116 –
Cakes, Slices and Biscuits
B
LUEBERRY
C
HEESE
C
AKE +
Makes: 23 cm cake tin.
Ingredients:
120
g
Oreo biscuit (remove fi llings) or
sweet crackers
50
g
butter (melt on 600 W for
30-40 seconds)
500
g
cream cheese
90
g
castor sugar
2 eggs
200
g
sour cream
2 tablespoon corn fl our
100
g
fresh blue berries
½ can blue berry pie fi lling
some icing sugar for topping
Method:
1. Place Oreo biscuit in a blender, slowly blend till
fi ne.
2. Partially add in melted butter, mix well. Pour into
a lined cake tin, next level with a spoon. Leave
the cake bottom in the fridge.
3. Beat cream cheese and sugar with a cake mixer,
till light and fl uffy.
4. Add in 1 egg at a time, continue to beat till
smooth.
5. Add in corn fl our and sour cream, beat for a
while.
6. Pour batter into cake tin, next add ⅓ amount of
fresh berries on top, but slowly push it down so
as not to expose the berries.
7. Bake in a preheated oven at 170 °C for about 50
minutes on Grill Tray in lower shelf position. Add
3 minutes steam shot in between baking time.
8. When ready, leave to cool in the 23 cm cake tin
(Do not overturn the cake)
9. Decorate cake with blueberries pie fi llings, fresh
berries and sprinkle with icing sugar.
P
ORTUGUESE
C
USTARD
T
ART
Makes: 9
Ingredients:
9 Frozen custard tart
(commercially available)
Fillings:
105
g
whipping cream
85
g
milk
8
g
self-raising fl our
30
g
castor sugar
2 egg yolk
10
g
condensed milk
Method:
1. Let frozen custard tart rest at room temperature
for 30 minutes.
2. In a pot over low heat, heat the whipping cream,
milk, condensed milk, and castor sugar, stirring
occasionally until sugar melts and set aside to
cool. Sieve self-raising fl our and egg yolk until
well combined.
3. Fill the custard tart almost full with egg mixture.
4. Preheat oven to 190°C.
5. Arrange the tarts in 3 rows in the center of the
Grill Tray.
6. After preheating, put the Grill Tray in the lower
shelf position, cook for 27 to 29 minutes.
S
HORTCRUST
P
ASTRY
Makes: 1 shortcrust pastry
Ingredients
½ lb plain fl our
3.5 oz. margarine
pinch salt
3 tablespoons cold water
Method:
Place fl our and salt into a mixing bowl. Rub the
margarine into the fl our until the mixture resembles
fi ne bread crumbs. Sprinkle in the water and mix
using a pastry blender. Knead lightly for a few
seconds until it forms a fi rm, smooth dough. If
possible, allow to rest 15 minutes before rolling out.
F0003BU00QP_CB_2016023.indd 116 2016/6/23 11:30:39
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