Recipes from Fairytale Baking




For the base:
75 g (2½ oz) butter
175 g (6 oz) digestive biscuits
1½ tsp brown sugar
1 generous pinch of salt

For the filling:
500 g (1 lb 2 oz) cream cheese
200 g (7 oz) low-fat quark or Greek-style yoghurt
185 g (6½ oz) caster sugar
1½ tbsp vanilla sugar
¼ cup (30 g) cornflour
1½ tsp grated lemon zest
1 tbsp lemon juice
2⁄3 cup (175 ml) single (pure) cream
2 eggs
1 egg yolk

Butter, for greasing
About 2 cups (250 g) mixed fresh or frozen berries, thawed
1 tsp cornflour
About 1 tbsp honey

1 Preheat the oven to 180°C (350°F). Carefully line a 24 cm (9½ inch) springform tin with baking paper and butter the side.

2 For the base, melt the butter in a small saucepan. Put the biscuits in a resealable plastic bag and finely crush with a rolling pin. Thoroughly combine the biscuit crumbs with the melted butter, brown sugar and salt. Press the biscuit mixture into the tin evenly and firmly and bake for 8–10 minutes. Set aside to cool. Reduce the oven to 160°C (320°F).

3 Blend the berries and strain them through a fine sieve. Remove about 2 tablespoons for marbling and refrigerate the rest for the sauce.

4 For the filling, mix the cream cheese and quark together until smooth. Whisk in the sugar, vanilla sugar and cornflour. Stir in the lemon zest and juice, then quickly whisk in the cream, eggs and egg yolk, mixing until everything is well combined. Do not overmix to prevent bubbles from forming when baking. Spread the filling evenly over the base. Dot the top with the 2 tablespoons blended berries. Pull a fork through the berries to create a marbled effect.

5 Bake the cheesecake for about 45 minutes. Do not open the oven door during cooking, or the surface will crack. When the cheesecake is cooked, switch off the oven and leave the cake to cool. Leave the oven door closed for the first 30 minutes, then open the door slightly and leave to cool for another 1½ hours. Remove the cheesecake from the oven, set aside to cool completely, then refrigerate for at least 6 hours.

6 Before serving, carefully slide a sharp knife around the cake edge. Remove the cheesecake from the tin and transfer to a serving plate. Bring the remaining strained berries to the boil in a small saucepan. Dissolve the cornflour in a little cold water. Whisk into the fruit and simmer for 1–2 minutes, stirring, to thicken. Sweeten with honey. Serve the berry coulis with the cheesecake.

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1½ cups (225 g) plain flour
1 pinch salt
2 tbsp caster sugar
10 g (¼ oz) fresh yeast
1⁄3 cup (80 ml) lukewarm milk
1 tbsp butter, melted
1 egg

For the filling:
1–2 small apples, such as granny smith or braeburn
2 tbsp chopped hazelnuts
1 tbsp lemon juice
Seeds from ½ vanilla bean
1½ tbsp butter, plus 1 tbsp extra
1 heaped tbsp honey
2 tbsp caster sugar
2 tsp ground cinnamon

For the glaze:
2⁄3 cup (85 g) icing (confectioners’) sugar
About ¼ cup (60 ml) apple juice

Butter, for greasing
Flour, for dusting
Milk, for brushing

1 Combine the flour, salt and sugar in a mixing bowl. Crumble the yeast and dissolve in the lukewarm milk. Add the yeast milk, the cooled, melted butter and the egg to the flour mixture and knead everything together to make a smooth dough. Cover the bowl with plastic wrap and leave the dough to rise in a warm place for about 2 hours.

2 Meanwhile, peel, core and very finely dice the apples for the filling. Combine with the nuts, lemon juice and vanilla seeds. Heat the 1 tablespoon of butter in a frying pan. Add the apple mixture and cook for about 8 minutes. Stir in the honey and continue to cook until lightly caramelised, about 2 minutes. Remove the pan from the heat. Combine the sugar and cinnamon in a small bowl. Melt the 1½ tablespoons of butter.

3 Butter a 12-hole muffin tin and dust with flour. Alternatively, line the muffin holes with paper cases to make it easier to remove the scrolls. Dust your work surface with flour and roll the dough out to a thin rectangle about 20 x 36 cm (8 x 14¼ inches) in size and 3 mm (1⁄8 inch) thick. Generously spread the melted butter over the dough, all the way to the edges. Sprinkle the cinnamon sugar evenly over the butter, leaving a little margin along the top, long edge. Spread the apple mixture across and press in gently. Roll the dough up from the long side closest to you and cut the roll into 12 even slices. Transfer the slices to the prepared muffin tin. Cover with plastic wrap and leave to rise for another 15 minutes.

4 Preheat the oven to 190°C (375°F). Brush the cinnamon scrolls with a little milk and bake until golden brown, about 15 minutes. Leave to cool to lukewarm before removing the scrolls carefully from the tins. Carefully slide a thin, sharp knife around the edges of the muffin holes and gently lift out the scrolls.

5 For the glaze, whisk the icing sugar into the apple juice and drizzle or spread over the cinnamon scrolls.

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½ cup (120 g) butter
100 g (3½ oz) dark chocolate
100 g (3½ oz) milk chocolate
2 eggs
2 egg yolks
2 tbsp sugar
1½ tbsp vanilla sugar
1 tbsp plain flour
2 tbsp cocoa powder
1 pinch salt
About 50 g (1¾ oz) white chocolate

Butter, for greasing
Cocoa powder, for dusting

1 Preheat the oven to 210°C (410°F). Butter six to eight small silicone baking moulds or ovenproof cups, about 8 cm (3¼ inches in diameter). Dust the moulds with cocoa powder.

2 Melt the butter in a small saucepan. Meanwhile, break both types of chocolate into pieces. Take the saucepan off the heat. Add the chocolate to the melted, hot butter and stir to melt. Leave the mixture to cool.

3 Whisk the eggs, egg yolks, sugar and vanilla sugar for a few minutes until thick and foamy. Slowly stir in the cooled chocolate butter. Combine the flour, cocoa powder and salt and gently fold into the mixture. Divide the batter among the moulds to fill them about three-quarters full. Coarsely chop the white chocolate. Push a few pieces into the centre of each cake, ensuring that the white chocolate is completely covered with batter.

4 Bake the cakes for 8–10 minutes, depending on the mould size. They should still be liquid in the centre. (If you want to be sure, bake a trial lava cake to check how long they take to cook to perfection.)

5 Remove the lava cakes from the oven and leave to cool briefly. Invert onto serving plates and serve warm. 

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3 very ripe bananas, about 350 g (12 oz) peeled
150 g (5½ oz) butter, softened
185 g (6½ oz) sugar
3 eggs
100 ml (3½ fl oz) coconut milk
280 g (10 oz) plain flour
½ cup (50 g) ground hazelnuts
1 tsp baking powder
¼ tsp salt
1 cup (100 g) pecan nuts, finely chopped

Butter, for greasing
Flour, for dusting
150 g (5½ oz) milk cooking chocolate
1–2 tsp sugar
1½ tbsp boiling water
½ cup (50 g) pecan nuts, coarsely chopped
1 handful banana chips
2 tsp shredded coconut

1 Preheat the oven to 180°C (350°F). Butter a 25 cm (10 inch) loaf tin and dust with flour. Invert and tap lightly to get rid of excess flour.

2 Finely mash the bananas with a fork. Whisk the butter and sugar until creamy, then gradually incorporate the eggs. Mix in the mashed banana and coconut milk. Combine the flour, ground hazelnuts, baking powder and salt and quickly stir into the wet mixture. Fold in the chopped pecans and transfer the batter to the tin. Level the top.

3 Bake the cake for about 60–70 minutes. Use a toothpick to test for doneness (see page 10). Remove from the oven and set aside to cool completely. Increase the oven to 200°C (400°F) and line a baking tray with baking paper.

4 For the topping, melt the chocolate, stirring continuously, in a bowl set over a saucepan of simmering water. Combine the sugar and boiling water in a bowl. Add the chopped nuts and toss. Transfer the nuts to the baking tray in a single layer and roast in the oven for about 10 minutes, turning once. Finely chop the banana chips and combine with the shredded coconut. Remove the cooled cake from its tin and place onto a serving plate. Pour the chocolate mixture over the cake. Sprinkle with the toasted nuts, chopped banana chips and grated coconut.

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