Ann Reardon

Princess Cake, Icy Wind & Japanese Jiggly Cheesecake Recipe

 

What strange times. In an effort to ‘flatten the curve’ and not overwhelm hospitals, so we can reduce deaths from covid-19, citizens in every country seem to be in lock-down or isolation.
Depending on who you are and what situation you are in isolation seems to be bringing up four main states of mind. Grief for those who have tragically lost loved ones and can’t even have a proper funeral. Fear for those who are vulnerable or living in a virus hot spot. Stress for mums and dads trying desperately to work from home and homeschool kids at the same time and financial stress for those who’ve lost jobs. And boredom if none of those situations apply to you and you are just stuck at home missing your friends and normal life.

Many people bake to relieve stress and boredom. Flour shortages can make that tricky. So here are three recipes from around the world that don’t use much flour compared to the size of the end product. Pick one and give it a go, or why not Skype or Zoom with a friend and bake it in real time together.

Still bored? Check out the Lock-Down Treasure hunt at the end of this post and solve puzzles and clues to unlock and secret page on this website where prizes await.

Japanese cheesecake reardon how to

Swedish Princess Cake Recipe

Cake Recipe:
8 eggs
2 cups or 250g (8.82 ounces) sugar
1 cup or 120g (4.23 ounces) plain flour
1 cup or 160g (5.64 ounces) cornflour (or corn starch)
2 tsp baking powder

Preheat the oven to 180°C (356 degrees Fahrenheit). Place the sugar and eggs into bowl and beat on high speed until they are fluffy. Sift in the flours and baking powder and fold together. Split between a lined baking tray, mine is 15″ x 10″ and one 8″ round tin. Bake until golden (approx 15 minutes for the tray and 20 for the round tin).

Custard Recipe:
1 cup or 250mL (8.45 fluid ounces) cream
4 egg yolks
2 tablespoons cornflour or cornstarch
2 tablespoons sugar
4 teaspoons vanilla
1 cup or 250mL (8.45 fluid ounces) extra cream
Place egg yolks, vanilla, sugar and cornflour into a pan. Whisk until there are no lumps. Add in the cream and and mix well. Place over heat and mix continuously until it thickens, continue to stir over the heat for a couple of minutes. Remove from heat, cover in plastic wrap and leave to cool. Place the custard into a food processor or blender with the extra cream and blitz until smooth.

Other:
100g (3.53 ounces) raspberry Jam
900mL (30.43 fluid ounces) cream, whipped
300g (10.58 ounces) marzipan or green fondant flavoured how you like

Make a template from baking paper for the size of your bowl. My bowl is 24cm (9.45 inches) in diameter at the top and 13cm (5.12 inches) tall. Use it to cut the tray of cake so that it lines the bowl. 3/4 fill with whipped cream, Reserve about 1/2 a cup of whipped cream for later. Split the round cake into two layers. Cover one layer with jam and flip it over jam side down onto the cream. Top with a layer of custard and then he remaining layer of cake. Cover with plastic wrap and place something flat on top, then add some tins of food for anything with a bit of weight. Refrigerate for at least 1 hour.

Tip out onto your serving plate. Cover with the half a cup of whipped cream that you et aside earlier. Use some acetate or thin plastic to smooth over the dome.

Roll out the marzipan or fondant and lay over the cake. Lift and lower the edges to smooth out any folds. Trim around the bottom edge. Add a couple of flowers to the top, you can make these from fondant or use fresh. Sprinkle with a little icing sugar.

icy wind amazing dessert recipe no flour

Croatian Icy Wind Dessert Recipe Ledenivjetar

Meringue
9 egg whites
150g (5.29 ounces) sugar

Preheat your oven to 150°C (302 degrees Fahrenheit).
Whip together the egg whites and sugar until you have stiff peaks. Spread into a lined baking tray and bake for 1 hour.

Custard
9 egg yolks
4 1/2 Tablespoons sugar
3 1/2 tablespoons flour
300mL (10.14 fluid ounces) milk
125g (4.41 ounces) butter or margarine
Mix together the egg yolks, sugar and flour until well combined. Add the milk and stir again. Place over the heat and stir until it thickens then continue to stir over the heat for 2 minutes more. Remove from the heat, add in the butter, allow it to melt and mix it through. Cover in plastic wrap and leave to cool. Once cool whip with electric beaters to make it smooth and spreadable.

For Assembly
Fresh Fruit (I used 2 bananas, 100g (3.53 ounces) strawberries and 3 kiwi fruits)
500mL (16.91 fluid ounces) cream

Cut the tray of meringue into three even pieces. Slightly oiling your knife will make this easier. Place the first layer onto a platter and spread with one third of the custard. Top with sliced banana and a thin layer of whipped cream. Continue to layer with meringue, custard, strawberries, cream, meringue, custard, kiwi and top with cream. Place in the fridge for 30 minutes to and hour then you are ready to slice and serve.

japanese jiggly cheesecake recipe

Japanese Jiggly Cheesecake Recipe

75g (2.65 ounces) sugar
6 eggs separated
60g (2.12 ounces) milk
50g (1.76 ounces) butter or margarine
160g (5.64 ounces) cream cheese
50g (1.76 ounces) flour

Place a deep tin of water in the oven at 160°C (320 degrees Fahrenheit). Make sure you os’t overfill it, there needs to be room for the tin with the cheesecake.
Put the milk, butter and cream cheese into a bowl and microwave for about 60 seconds to soften. Using a whisk mix until it is smooth. Add the egg yolks and whisk on high speed for at least 3 minutes. This helps break the fat and water based liquids into tiny droplets, the egg yolks act as an emulsifier to keep them from separating. Sift in the flour and mix on low speed until just combined. Using clean beaters whip the egg whites to medium peaks. Fold into the cream cheese mixture in three batches using a spatula. Pour into a lined tin and place into the water-bath in the one for 1 hour.

Once baked run a knife around the edge and tip out onto a baking rack to cool.

Lock Down Treasure Hunt

Print the pack, figure out what puzzles belong together and solve them to reveal the code. Be one of the first to type the four digit code in the form below to unlock the prizes.

 
The first ten people to find the page get prizes. Everyone else you can add you name to the leaderboard to show that you made it there too. First Prize AUD $50 amazon voucher (or other AUD $50 voucher if your country doesn’t have amazon)
Second, Third, Fourth and Fifth Prize each get AUD $30 voucher for the How To Cook That Merch Store,
Sixth, seventh, eighth, ninth and tenth each get The Deep Enders by Dave Reardon ebook (ebook only available in some countries)
 

Loading

© All Rights Reserved Reardon Media PL 2019

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can pre-order your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

108 Comments View Comments

  1. Rating: 5

    Can someone explain the solution to the puzzle..

  2. Rating: 4

    how do find what letter lines up with which number?

  3. Rating: 5

    Mine wasn’t as photogenic, but the princess cake is d e l i c i o u s. The comment about Marzipan got me thinking… I know a lot of people really hate fondant. People may like a video on like, materials you could use in place of fondant, or ways to make the texture or taste different. Could be very useful :3

  4. Rating: 4.5

    I would love to make one of these puzzles! How did you make it?

  5. Rating: 5

    Help! I want to make the princess cake. But I cannot figure out how to make the template for the bowl. These instructions were very skimpy and you didn’t show yourself doing it so you left out in the video how you made the template work please help me. A die-hard fan

  6. Rating: 5

    Asome

  7. Rating: 5

    Thanks for the Jiggly cheesecake recipe. I’m not much of a baker, but having all the ingredients measured by weight, and the combination of video and written recipe was super helpful! My partner was very surprised I undertook this for his birthday, and luckily it turned out alright. I would have never thought I would be able to make something so cool, thank you for the help 🙂

  8. Rating: 4

    I just noticed that the part about beating the sugar in with the egg whites for the cheesecake is missing in the instructions.

  9. Rating: 5

    Hello Ann,
    I’ve seen a few of your cakes and they really look amazing. I really want to try to bake some of your cakes. I just wanted to know because in some of your cakes, not specifically these ones, you use gelatine and I just wanted to know if I could use agar agar instead of the gelatine?

  10. Rating: 4

    The instructions for the “Japanese Jiggly Cheesecake” leave out the sugar to be added to the egg whites before beating ?

  11. Rating: 4.5

    It was such a joy to make the princess cake! I made it for my mum for Mother’s Day (Here in South Africa) this weekend, and everyone loved it- we had it for tea after lunch, but because of lockdown the whole family couldn’t come over, so instead we dropped a slice off at my sisters houses for them to “join in”. It was actually so easy to make, and it came out perfectly 🙂 I made a bit of a white chocolate ganache for the outside and topped with crushed raspberries – added such a nice “tang”. Thanks for sharing the recipe- will definitely make again ❤️

  12. Rating: 4

    I made the princess cake for mother’s day and kept having issues with each part that I’d have to fix. Mostly all due to my own errors. I whipped the cream to stiff peaks, but after pressing down when I flipped it, the whole thing started to sag. I think something happened that the cream lost all of its structure. Ended up refitting the cake, scooping cream back into the centre and topping with the rounds and weighting again. Then I froze it before trying to do the marzipan. I knew my mother wouldn’t want a thick marzipan layer, so I made it thin. Another mistake! On the drive to drop it off, the cream top kept moving and shifting and the marzipan wasn’t thick enough to keep it all tight and together. Ended up with a cake split in two. However, tasted amazing and served with strawberries. The sum of all the layers together is more delicious than each by itself for this recipe. Each elevates the other parts. I would never want to eat the sponge part by itself, the moisture from the cream and custard make it scrumptious.

  13. Rating: 5

    Croatian Icy Wind Dessert Recipe Ledenivjetar…I think this is the best dessert I have ever tasted!! However I’ve had a few problems making it. My meringue was very sticky on top and hard to cut?? When assembled, everything just kinds slide off? Dont think I made the custard thick enough? Any suggestions for baking the meringue? Didnt look so great, but tasted awesome!! Love your recipes

  14. Rating: 5

    Hello Ann, I made the princess cake for my parents wedding anniversary, and it was a huge success. Thanks for the great recipe!

  15. Rating: 5

    Hey Ann

    Love your channel: any chance you can do a video explaining the puzzles?

    Thanks

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*

ADD JPEG TO YOUR COMMENT