Desserts

APPLE AND CINNAMON CHEESE CAKE
Crust:

Extra Large
Flat Lid
375 ml cake flour
120 ml icing sugar
150 g unsalted butter, cubed

Filling:
250 g tub x 2 cream cheese
125 ml sugar
3 extra large eggs (1 separated)
20 ml cake flour
5ml vanilla essence
250 ml cream

Topping:
3 Granny Smith apples, peeled
and thinly sliced
60 ml sugar
3ml cinnamon
100 g pecan nuts, roughly chopped
In a food processor combine the ingredients for the crust and pulse until the mixture comes
together. Press the dough onto an and refrigerate until firm. Bake blind for 12 – 14 minutes at 180 C. Remove and
leave to cool. Beat the cream cheese, sugar, 2 eggs and 1 egg yolk together until smooth. Add
the flour and the essence. Whip the cream until stiff and the egg white until soft peaks form.
Fold both into the cream cheese mixture and spoon into the prepared crust. Roll the apples
in the sugar and cinnamon and arrange on top. Top with pecan nuts. Bake for 40 minutes at 170 . Switch the oven off and leave to cool in
the oven. Serve with cream.

 

LEMON MERINGUE IN 2 MINUTES 

 
Tennis biscuits, crushed
Margarine
1 tin condensed milk
3 eggs, separated
2 lemons, juice extracted
Lemon rind (optional)

METHOD

Melt butter in the Small Classic Gourmet Roaster.  Add the crushed biscuits and line bowl with crust.  Mix condensed milk, yolks and the lemon juice in the Large Mixing Bowl.  Whisk the egg whites until stiff in the Small Mixing Bowl.  Fold the stiff egg whites into the condensed milk-mixture.  Pour the mixture onto the biscuit crust.  Microwave for 2 minutes (for 1000w microwave).  Cool it and enjoy!

This recipe can be doubled to make a large pie in the Extra Large Flat Lid.  Cook for 3½ minutes in a 850W microwave.