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DAIRY delights

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TAKING COUNCIL

TAKING COUNCIL

Wow your relatives with two of our favourite delicious dairy recipes for Shavuot.

NO-BAKE CHEESECAKE

Cheesecake is a must for Shavuot, but the process of baking one can be both timeconsuming and tricky. Our no-bake recipe is an easy option that will have anyone who tries it demanding the recipe.

Ingredients

For the base:

• 225g plain digestive biscuits

• 85g unsalted butter, melted

• 50g caster sugar

For the filling:

• 500ml double cream

• 450g cream cheese

• 175g icing sugar

•1 tbsp vanilla extract

Method

1. Take a rolling pin and crush the biscuits until they resemble breadcrumbs.

2. Mix with sugar and combine with melted butter.

3. Lay the mixture in the bottom of a well-greased 25cm round cake tin and use the bottom of a clean glass to achieve a flat surface.

4. Leave to set in fridge for 20 minutes.

5. Next, whip the double cream until it forms stiff peaks.

6. In a separate bowl, combine the cream cheese, powdered sugar, and vanilla extract.

7. Fold in the whipped cream slowly, taking care not to over-mix.

8. Spread filling evenly over the biscuit base in the cake tin.

9. Leave in fridge for two hours to set.

Tres Leches Cake

Shavuot is all about the dairy, so why not take that to the max with this delicious cake featuring three different kinds of milk plus double cream!

Ingredients

• 100 ml whole milk

• 1 can evaporated milk

• 200 ml sweetened condensed milk

Method

• 300ml double cream

• 4 eggs

• 70g icing sugar

• 200g caster sugar

• 1 tsp vanilla extract

• 200g self-rising flour

• Ground cinnamon for decoration

1. Heat oven to 180°C and grease and line a 20cm square cake tin.

2. Separate the eggs, and whisk whites, adding in 150g of caster sugar a spoonful at a time.

3. In a separate bowl whisk the egg yolks, the remaining caster sugar, and vanilla extract until foamy. Then fold the flour, baking powder, and whole milk until combined.

4. Gently and gradually combine the egg whites with the rest of the mixture until smooth.

5. Pour the mixture into the cake tin and bake for 45 minutes.

6. Mix together the evaporated and condensed milk with 50ml of the cream.

7. Leave cake to cool for 10 minutes then remove from the tin.

8. Poke holes in the surface of the cake and pour over half of the milk mixture.

9. Wait five minutes and pour over the remaining milk mixture.

10. Whip the remaining double cream and icing sugar into whipped cream and spread over the top of the cake. Sprinkle with cinnamon and serve in square slices.

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