Mary’s Raspberry or Blueberry

1 tablespoon softened butter

1 cup granulated sugar

6 eggs – SEPARATE yolks and whites carefully into 2 bowls

1/3 cup whole milk

2 teaspoons vanilla extract

1 cup flour – sifted 3 times

2 teaspoons baking powder – sifted with flour

12 ounce can evaporated milk

14 ounce can sweetened condensed milk

1 cup heavy cream

2 tablespoons vanilla

Whipped Cream

Fresh or Frozen Raspberries or Blueberries


Preheat oven to 350.Butter a rectangular baking dish.

Add egg yolks with 3/4 cup sugar in a mixing bowl, using an electric hand held mixer beat for 5 minutes on high then gently fold in milk, vanilla, sifted flour with baking powder until mixed thoroughly then set aside.

Clean and dry beaters thoroughly and Beat egg whites until soft peaks form the add remaining sugar and continue beating until whites are stiff and shiny.Gently fold the whites into the mixture set aside previously.

Pour batter into baking dish.

Bake cake for 45 minutes. Once cooked set a side in tin for 10 minutes then turn out into a LARGE DEEP cake platter.

Now, Mix evaporated milk, condensed milk, heavy cream and vanilla in a small saucepan over a medium heat and bring to the boil while stirring constantly.

Remove from heat cooling slightly then slowly spoon milk syrup over cake until syrup is completely absorbed. If you have an overflow, spoon this mixture back over the cake.

Garnish with whipped cream Frozen or Fresh Raspberries or Blueberries once cake is COMPLETELY COOLED.

Note from Mary – This is definitely not one for those who are watching their weight but great for that special occasion.

 

Milk Cake - Forget your Diet!!

(Many thanks to Nestle)

6 large egg whites

6 large egg yolks

1/2 cup granulated sugar, divided

1 cup all-purpose flour, sifted 3 times

CREAM:

1 Can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk

1 cup heavy whipping cream

2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

1/4 cup Brandy or Rum (I have also made with Cointreau and Drambuie

1 teaspoon vanilla extract


CAKE TOPPING:

1 cup heavy whipping cream

2 Tablespoons granulated sugar

1/2 teaspoon vanilla extract

Pre-heat oven to 375° F.

Grease and flour well - 9-inch Spring form pan.

Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form.

Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in colour. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.

Bake for 15 to 20 minutes or until just golden and wooden pick inserted in centre comes out clean. Remove from oven to wire rack. COOL WELL.

For Cream:

Combine sweetened condensed milk, 1 cup heavy cream, evaporated milk, brandy and vanilla extract in medium bowl; stir well. Prick top of cooled cake thoroughly with tooth pick.

Spoon 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream.

Remove sides of spring form pan.

For Topping:

Using an electric hand held mixer - Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form.

Spread over top and sides of cake. Serve immediately with remaining cream.

Note: I also serve with a homemade Ice Cream of your choice and/or Fresh fruit in season – This makes a Delicious Dessert!

 

Monalee’s Milk Chocolate Heaven

 
6 eggs separated – (whites and yolks in different glass bowls)

1 cup all purpose flour – sifted 3 times

1/2 cup sugar separated (2 x ¼ cups)

1 teaspoon baking powder – sifted with flour

½ cup of cocoa – sifted with flour

½ cup of Irish Cream (can use Kalhua, or Frangelico)

1tin condensed milk (14oz)

1 cup heavy cream

1 tin evaporated milk (5 fl oz)

1 tsp vanilla extract

ICING

1 cup whipping cream

2 tbsp caster sugar

1 teaspoon vanilla extract

1 tablespoon Cocoa Powder

1 Tablespoon of Irish Cream or chosen Liqueur


Preheat oven to 375f and grease and flour well a 9 inch spring form pan.

Beat egg whites with ¼ cup sugar until they form peaks stiff peaks

Beat egg yolks with other half of sugar for about 3-5 minutes until light and fluffy, then fold into your flour, baking powder and cocoa triple sifted mixture until well combined. Now gently fold in your egg whites.

Pour mixture into pan and cook for 20 minutes or until cooked.  Use skewer to test.

Cool cake completely in tin (DO NOT remove from tin)

Combine well your milks, cream, liqueur and vanilla and ready yourself to spoon mixture over the top of the cake by making holes all over the surface of the cooled cake with a toothpick. Gently spoon mixture over the cake making sure some mixture goes down the side of the cake until all mixture is soaked into cake.  Once this is done stand for approx 1 hour making sure all mixture has been absorbed into the cake.

Place tin on large cake platter and remove spring form sides.

Whip together all Icing ingredients until thick and spread over top and sides of the cake. 

Serve with More whipped cream, homemade Ice cream and/or fruit in season.

This makes a wonderful dessert or a lavish afternoon tea!