Christmas 2018: Bake these delicious cakes at home

Put the remaining ingredients except the almond flour in a large bowl. Beat with a hand-held electric mixer until well combined. Fold the almond flour well. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper. Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper. Bake for about 2 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin. When the cake has cooled, remove the baking paper disc; pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Then store in a cool place to mature. Decorate the cake with glace fruit, marzipan or ready-to-use icing. Brownie Cheesecake Ingredients For the brownie crust: 250gm dark chocolate melted, 50ml coconut oil melted, 230gm cottage cheese, five tablespoons oat flour, 80ml jaggery syrup, 1/2 teaspoon baking soda, 1/2 teaspoon salt For the cheesecake layer: 350gm cream cheese, two eggs, 100gm jaggery powder, one tablespoon vanilla extract For the sour cream raspberry swirl: 300gm sour cream, 50ml jaggery syrup, 50gm fresh raspberries + more to garnish, one tablespoon maple syrup Method To make the brownie crust: Preheat the oven to 160 degrees Celsius or 325 degrees Fahrenheit. Combine melted dark chocolate, melted coconut oil, cottage cheese, oats flour, jaggery syrup, baking soda and salt. Spread into a backing dish to make the cheesecake layer: Blend cream cheese, eggs, jaggery powder and vanilla extract. Spread the mixture over the brownie layer. Bake for up to 40 minutes. To make the sour cream raspberry swirl: Combine sour cream with brown sugar and set aside. Process raspberries with a hand mixer or blender until smooth. Add maple syrup. Five minutes before the cake is ready, pour the sour cream mixture over the cake and drop the raspberry sauce with a teaspoon all over the surface. Use a toothpick to swirl the sauce into the sour cream. Bake for five more minutes. Let the cake cool completely and put it in the fridge overnight. Dailyhunthttps://forum.cyberlink.com/forum/user/profile/416739.page

https://www.mobypicture.com/user/zeekrpheek