Mango Cheese Cake

Ingredients :
1\4 cup butter , melted , 2 cups biscuits, digestive crushed , 2 large mangoes ripe (about 300g. flesh) , 3 oz packet mango flavored gelatin (such as Jell-O brand) , 11\2 teaspoons gelatin powder , 1 tablespoon lemon juice fresh , 3 tablespoons sugar , 2 8-oz. pkgs. Philadelphia brand cream cheese , 1 cup whipping cream , 1 teaspoon vanilla essence

Instructions :
1. Lightly oil a 9 inches (24cm) spring release cake tin. Line the base with greaseproof paper and grease the paper. • Make the Base: 2. Mix together the melted butter and biscuit crumbs. Press the crumb mixture into the base of the prepared pan and refrigerate for 30 minutes. • Make the Filling: 3. With a sharp knife, peel the mangoes and scrap the flesh from the stone. Discard the stone and chop or mash the flesh. 4. Boil 1\2 cup water in a small saucepan, remove from heat, add jelly, gelatin, lemon juice and sugar, stir to mix and keep aside for 3 minutes. Return the saucepan over low heat and stir until gelatins and sugar is dissolved. Cool slightly, add mango flesh then refrigerate until thickened but not set, stirring occasionally. 5. Put the cheese in a large bowl and beat with an electric beater until smooth, about 2 minutes. With a balloon mixer fold the cooled mango mixture into the cheese. 6. Working quickly, in another bowl beat cream and vanilla until, it is the same consistency as the cheese mixture. Then lightly fold in the cheese mixture. Pour into the biscuit crust and refrigerate or chill until set, about 6-8 hours. 7. Carefully remove the sides of the cake tin then using a blade knife or spatula loosen the base and slide the cake off the base onto the serving plate. Decorate with mango slices, if wished.
• Serves 8 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes. • Serve Cold

Carrot cake with lemon butter cream icing

Ingredients:
250g unsalted butter, softened
250g caster sugar
150g carrots
250g self-raising flour
100g ground almonds
1tsp baking powder
1tsp ground cinnamon
1tsp ground mixed spice
4 eggs, beaten
splash of milk
For the lemon buttercream icing:
150g unsalted butter, softened
300g icing sugar
finely grated rind of 1 lemon
splash of milk
100g walnuts, finely chopped
Method:
Line a 23cm round cake tin with non-stick baking parchment. Beat the butter until very soft, then add the sugar and keep beating until the mixture is really fluffy. Finely grate the carrots and blot with kitchen roll to mop up any excess moisture. Add them to the butter mixture with all the remaining cake ingredients and beat thoroughly. Add a splash of milk if the mixture is too stiff. Spoon into the lined tin and level the surface. Bake at gas mark 4/180ºC/350ºF for 1 hour and 15 minutes, covering the top of the cake with a piece of kitchen foil after 30 minutes to stop it getting too brown. Set aside to cool. To make the icing, beat the butter until fluffy, then beat in the icing sugar. Mix in the grated lemon rind. Add a splash of milk to soften the consistency slightly. Swirl the icing on top of the cake once it has cooled and sprinkle with walnuts, if you like.

Cream Cake

Ingredients:
• ¼ kilogram Refined Flour
• 1 tsp. Baking Powder
• 1 tsp. Sugar
• ¼ kilogram Powdered Sugar
• 125 grams Butter (Makhan)
• 125 grams Fresh Cream
• 4 Egg Yolks (separated from the whites)
• 4 Egg Whites (separated from the yolks)
• ½ tsp. Lemon Skin (grated)
• A pinch of Cardamom Powder (Ilaichi Powder)
• ¼ tsp. Vanilla Essence
• Another ¼ tsp. Vanilla Essence
• ½ cup Orange Juice
Preparation:
1. Sift the refined flour and baking powder together. Soften the butter with the fresh cream and beat it with the powdered sugar. Add the egg yolk one by one to it while beating. Also add the orange juice, grated lemon skin, cardamom powder and ¼ tsp. of vanilla essence.
2. Add the refined flour a little by little and mix the contents well with a spoon.
3. Beat the egg whites and add the other ¼ tsp. of vanilla essence. Beat again by adding sugar intermittently.
4. Mix it with the prepared cake mixture. Pour the batter to a greased and floured vessel or pan. Bake in a preheated oven, set at 400oC for 20 minutes or until done.