SPA CAKE RECIPES

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MARY BERRY’S HEAVENLY LEMON CHEESECAKE | CAKE RECIPES



Mary Berry’s heavenly lemon cheesecake | Cake recipes image

Ginger and lemon are a match made in heaven in Mary Berry's heavenly cheesecake recipe. For more pudding ideas, go to redonline.co.uk

Provided by Red Online

Categories     dinner party    dessert

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 1-8

Number Of Ingredients 7

100 g

ginger biscuits, crushed

3 tbsp.

butter, melted

226 g

mascarpone

311 g

lemon curd

Juice of 1 small lemon

Fresh raspberries and blueberries

Dusting of icing sugar

Steps:

  • Mix the biscuits with the butter in a bowl, then press into the base of the tin (but not up the sides). Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth. Spoon on to the biscuit base and level the top. Chill in the fridge for at least four hours and up to 24 hours to firm up. To serve, remove the cheesecake from the tin, peel off the baking parchment, and arrange on a platter. Decorate with the fruit and dust with icing sugar.

EASIEST PINEAPPLE CAKE | EVERYDAYDIABETICRECIPES.COM



Easiest Pineapple Cake | EverydayDiabeticRecipes.com image

Not only is this the Easiest Pineapple Cake ever, but it's also one of the tastiest! This low-carb, moist pineapple cake is made with convenient shortcut ingredients and whips up in no time. It's perfect for a potluck 'cause it can be made hours ahead!

Categories     Cakes

Cook Time 25 minutes

Number Of Ingredients 4

1 (16-ounce) package sugar-free yellow cake mix, batter prepared according to package directions (see Note)
1 (8-ounce) container sugar-free frozen whipped topping, thawed
1 (20-ounce) can crushed pineapple in juice
1 (1.4-ounce) package sugar-free instant vanilla pudding mix

Steps:

  • Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Pour batter into baking dish.
  • Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool.
  • In a medium bowl, combine whipped topping, pineapple with its juice, and pudding mix; stir until thoroughly combined. Spread evenly over cake.
  • Refrigerate 1 hour, or until ready to serve.

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MARY BERRY CHRISTMAS CAKE | MARY BERRY RECIPES
Try Mary Berry's delicious classic Christmas cake recipe. Find the best Mary Berry Christmas cake recipe here.
From redonline.co.uk
Total Time 5 hours 30 minutes
Category Christmas, baking
  • Put all the dried fruit in a container, pour over the sherry and stir in the orange zest. Cover with a lid, and leave to soak for three days, stirring daily. Grease and line a 23 centimetre deep round tin with a double layer of greased greaseproof paper. Preheat the oven to 120ºC/gas mark 1. Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. Add the flours and mixed spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface. Bake in the centre of the preheated oven for four to four and a half hours or until the cake feels firm to the touch and is a rich golden brown. Check after two hours, and, if the cake is a perfect colour, cover with foil. A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra sherry. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more sherry. (Don't remove the lining paper when storing as this helps to keep the cake moist.) To make the almond paste, mix the ground almonds and sugars together in a bowl. Add the egg and almond essence. Knead with your hands in the bowl to form a stiff paste, but take care not to over-knead as this will make the paste oily. Wrap in clingfilm and store in the fridge for up to a week until required. Next, make the royal icing. Whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low. Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks. Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed. This can be made up to two days before you want to use it. Decorate the cake up to three weeks ahead of time. Stand the cake upside down, flat-side uppermost, on a cake board which is five centimetres larger than the size of the cake. Brush the sides and the top of the cake with the warm apricot jam. Liberally dust a work surface with icing sugar then roll out the almond paste to about five centimetres larger than the surface of the cake. Keep moving the almond paste as you roll, checking that it is not sticking to the work surface. Dust the work surface with more icing sugar as necessary. Carefully lift the almond paste over the cake using a rolling pin. Gently level and smooth the top of the paste with the rolling pin, then ease the almond paste down the sides of the cake, smoothing it at the same time. If you are careful, you should be able to cover the cake with no excess almond paste to trim but, if necessary, neatly trim excess almond paste from the base of the cake with a small sharp knife. Cover the cake loosely with baking parchment and leave for a few days to dry out before icing. Spread the royal icing evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing. For smooth, flat icing, add slightly less icing sugar to the royal icing until it is just the consistency to gently run over the cake with the aid of a palette knife. Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed. Decorate with ribbon, Christmas figures or anything that your family likes. Instead of covering with almond paste and royal icing, you could simply brush sieved, warmed apricot jam over the top of the cake, then arrange glace fruits and nuts over the jam. Brush again with jam. Remember to allow three days for marinating the fruit in sherry. This is essential to plump up and flavour the fruit. If you cut the soaking time, there will be surplus liquid, which will alter the texture of the cake. If you don't want to use alcohol, you could use the same quantity of orange juice. You should make this cake at least three weeks ahead of Christmas, for if eaten too early it is crumbly. This is not a very deep cake. 
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Calories 856 calories per serving
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Calories 445 calories per serving
  • Preheat oven to 350 degrees.Grease and flour two 9" round cake pans. Combine cake mix, flour, oil, water, eggs and Jell-o in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries. Pour into prepared cake pans and bake for approximately 25 minutes. Use the "toothpick test" to make sure cake is done in the middle. Turn out on a cooling rack to cool completely. Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake. Garnish with fresh strawberries if desired. Don't do this step too far in advance, as they will become syrupy.
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