Cakes are a universal symbol of celebration and indulgence, each culture bringing its own twist to this beloved dessert. Today, we delve into three distinct and delicious cake recipes: Moroccan Cheese Cake, Ice Cream Tiramisu Cake, and Stollen Cake. Each offers a unique taste and texture experience, perfect for any occasion.
Moroccan Cheese Cake
The Moroccan Cheese Cake combines the rich, creamy texture of Philadelphia Cream Cheese with the exotic flavors of dried fruits and rosewater. This cake is a delightful blend of sweet and tangy, with a hint of spice from the cinnamon, making it a perfect dessert for those who love a touch of the exotic.
Ingredients:
- 1 1/3 cups caster sugar, extra
- 1 1/4 cups sweet biscuit crumbs
- 1 cup sour cream
- 1 teaspoon cinnamon
- 1 teaspoon rose water
- 1/4 cup caster sugar
- 2 cups mixed dried fruits (pears, Turkish apricots, peaches)
- 3 eggs
- 750g block Philadeplhia Cream Cheese, softened
- 90g butter, melted
Directions
- Combine the sugar and rosewater in a medium saucepan over medium heat until the sugar is dissolved. Bring to a boil, reduce heat; add fruit and simmer uncovered for 5 minutes. Cool.
- Line the base and sides of a 24cm springform pan with baking paper. Wrap the outside of the pan with 2 layers of foil and secure with string.
- Combine the biscuit crumbs, cinnamon, and butter in a small bowl. Press the crumb mixture into the base of the prepared pan, and chill.
Ice Cream Tiramisu Cake
This Ice Cream Tiramisu Cake combines the classic Italian dessert with the refreshing chill of ice cream. Layers of sponge cake soaked in coffee syrup and coated with espresso and coffee ice cream make this a perfect treat for hot summer days or any time you’re craving something cool and caffeinated.
Ingredients
- 1 cup white sugar
- 2/3 cup water
- 1 1/2 cups brewed espresso
- 1/3 cup coffee-flavored liqueur
- 1 (9 inch) sponge cake
- 1/4 cup finely ground espresso beans
- 2 pints espresso ice cream
- 2 pints coffee ice cream
Directions
- In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee. Let cool completely.
- Split the sponge cake in half horizontally to make two layers. Place the bottom layer in a serving dish.
- Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons of ground espresso evenly over the surface of the cake.
- Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over the bottom cake layer.
- Place the top cake layer over the ice cream. Brush with the remaining coffee syrup.
- Place in the freezer for 30 minutes.
- Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make it look pretty.
- Return the cake to the freezer until firm.
Stollen Cake
Stollen Cake is a traditional German fruit bread, especially popular during the Christmas season. With its rich mixture of nuts, dried fruits, and spices, and finished with a tangy lemon icing, this cake embodies the festive spirit and is perfect for holiday gatherings.
Ingredients
- 250ml (1 cup) warm milk
- 55g (1/4 cup) caster sugar
- 2 teaspoons dried yeast
- 600g (4 cups) Anchor Light-house Bread & Pizza Flour
- 100g (2/3 cup) slivered almonds
- 95g (1/2 cup) raisins
- 80g (1/2 cup) currants
- 50g (1/4 cup) mixed peel
- 1 tablespoon grated lemon rind
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 100g butter, melted
- 1 egg, lightly whisked
- Vegetable oil, to grease
- 1 egg white
- 250g pure icing sugar, sifted
- 1 tablespoon fresh lemon juice
Directions
- Combine the milk, sugar, and yeast in a bowl. Set aside in a warm, draught-free place for 10 minutes or until foamy.
- Combine the flour, almonds, raisins, currants, mixed peel, lemon rind, nutmeg, and salt in a bowl. Make a well in the center and pour in the yeast mixture, butter, and egg. Stir until combined, then use your hands to bring the dough together.
- Turn the dough onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Brush a bowl with oil to lightly grease. Place dough in the bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in size.
- Preheat the oven to 200°C. Brush a baking tray with oil to lightly grease. Punch down the center of the dough with your fist. Turn onto a lightly floured surface and knead for 5 minutes or until the dough is elastic and has returned to its original size.
- Shape into a 35cm oval log. Place on the prepared tray. Cover and set aside in a warm, draught-free place to prove for 30 minutes or until doubled in size.
- Bake for 20 minutes. Reduce oven temperature to 180°C. Bake for a further 15 minutes or until golden brown. Turn onto a wire rack to cool completely.
- Whisk egg white in a bowl until foamy. Gradually stir in icing sugar to combine. Add lemon juice and stir to combine. Spread the icing over the stollen, allowing it to run down the sides. Set aside for 20 minutes to set. Serve.
These three cakes showcase the diversity and richness of cake recipes from around the world. Whether you’re in the mood for something exotic, refreshing, or traditional, there’s a cake here to suit every taste. Plus, you can find most of these ingredients at the nearest Carrefour store in Uganda, making it convenient to start your baking adventure. Happy baking!
