Sweet dreams are made of this

MEGIN MEIKLE

HEAD PASTRY CHEF, MARBLE GROUP 

Marble, Saint and Zioux Restaurants and The Pantry

The festive season is about family and friends, celebration and easy eating that is fuss-free, delicious and impressive.

When confronted with the challenge “create a Christmas cake fit for a South African Christmas”, I couldn’t help but look towards the ever-popular and nostalgic ice-cream sandwich, the perfect ending to a sweltering day filled with food and enjoyed next to the pool.

Mine is made with spiced mascarpone parfait, Amarula soaked fruit with a nut mix folded through, then frozen. Because I am a huge fan of surprises and eating experiences that keep on giving, I filled the centre of the parfait with cherry jam. The frozen parfait is then sandwiched between two cherry sponges and gingerbread waffles.

It tastes like frozen Christmas cake and can be made well before Christmas Day. The perfect easy-eating dessert that is impressive, without the fuss.

Instagram: @megmeikle_pastry

CHRISTMAS CAKE ICE-CREAM SANDWICH

Makes 4

Amarula Fruit and Nut Mix:

40g cake fruit mix

10g flaked almonds

10g glace cherries

Finely grated zest of 1 lemon

5g molasses

50ml Amarula Cream

Frozen Parfait:

180ml (2/3 cup) fresh cream

80g mascarpone

50g egg yolk

75g caster sugar

5g ground cinnamon

5g ground ginger

5g ground cardamom

1g vanilla paste

80g Amarula soaked fruit and nut mix

5g cherry jam, store-bought, optional

Cherry Sponge:

52g egg yolks

15g caster sugar plus another 38g caster sugar

100g egg whites

43g cake wheat flour

30g canola oil

25g cherry jam

To serve:

Purchased ginger or plain mini waffles, or use Dutch “Stroopwaffels”

1. Mix all ingredients for the Amarula fruit and nut mix.
2. For the parfait, whisk the cream and mascarpone together until stiff peaks form, then set aside. 
3. Whisk together egg yolks, caster sugar, spices and vanilla paste in a heatproof bowl. Place bowl over a pot with simmering water and whisk until pale and tripled in volume.
4. Transfer mixture into a stand mixer with whisk attachment and whisk until cooled to room temperature. Fold the egg mixture through the cream mixture using a whisk, followed by Amarula fruit and nut mix.
5. Pour mixture into 8cm round silicone moulds, metal rings or muffin tins lined with baking paper and freeze.
6. Once frozen, hollow out centre of each parfait with a 5ml (1 tsp) measuring spoon and fill with cherry jam.
7. For the cherry sponge, preheat oven to 180C. Grease and line a standard oven tray with baking paper.
8. Make a zabaglione by beating egg yolks and first amount of caster sugar in a bowl over simmering water until thick. Off the heat, fold the meringue into the zabaglione a little at a time. Whisk together the oil and cherry jam, fold through ¼ of egg mixture. Sift flour over remaining egg mixture and fold in using a whisk. Lastly, fold through the egg and oil mixture and pour into prepared baking tray.
9. Spread out evenly to the edges of the tray and bake for 8 minutes. Once cool, cut out round to fit the frozen parfait.
10. Spread a little cherry jam on the waffles and secure jam side against cherry sponge. Keep frozen till served. Serve with fresh cherries.

CHRISTINE CAPENDALE

Baking expert and cookbook author

Baking has always been my love language. After studying BSc home economics and dietetics, I taught for a few years before starting my own cooking studio and catering business. Four cookbooks later, I still do cooking and baking classes.   

This will be the cake on my Christmas table — easy, uncomplicated and not too sweet. Pavlovas are very popular and this funky version will be a hit. The yoghurt mascarpone whip is a pleasant change from the whipped Chantilly cream — not too sweet and it compliments the cherry and berry compote and fresh fruit really well. Christmas baking is always a highlight for me, ever since I was a little girl, hence my choice of cake for this year’s festive table.

 Instagram: christinecapendale

 www.christinecapendale.com

PAVLOVA CHRISTMAS TREE

Pavlova:

6 egg whites

450ml (380g) caster sugar

2.5ml (½ tsp) cream of tartar

Yoghurt Mascarpone Whip:

500ml (2 cups) double-cream yoghurt

350g mascarpone, chilled

60ml (4 tbsp) icing sugar

Seeds from a vanilla pod

Cherry and Berry Compote:

300g pitted fresh cherries

150ml raspberries

150g caster sugar

15ml (1 tbsp) lemon juice

To assemble:

2 lightly beaten egg whites for frosting cherries and rosemary

250ml (1 cup) caster sugar

Fresh cherries, rosemary sprigs and white chocolates of choice           

1. Preheat the oven to 100C. Line 2 large baking trays with a double layer of well-greased baking paper. With a pencil, draw 5 circles (18cm, 15cm, 12cm, 9cm and 6cm) on the bottom baking papers (best way it will fit in onto the two trays) with a pencil.
2. Whisk the egg whites and cream of tartar until stiff, but not dry. Add the caster sugar gradually while whisking, making sure it’s incorporated completely. Whisk until very stiff and shiny.
3. Spoon the meringue into two piping bags and pipe circles on the baking paper, using the pencil markings as a guide. Bake for 2 hours. Switch off the oven and leave the pavlova inside, preferably overnight, until completely cold.
4. For the compote, combine all the ingredients in a saucepan and heat while stirring to dissolve the sugar. Bring to a gentle simmer and allow to simmer until the mixture begins to get thick and syrupy. Remove from the heat and cool completely
5. Whip together all the ingredients for the whip using a high-speed stand mixer and beat until thick and frothy like a mousse.
6. Frost the cherries and rosemary by dipping a few in beaten egg white. Shake off any excess egg white, then roll into the castor sugar and place on a paper towel to harden
7. To assemble, top the pavlova circles with the whip and drizzle over a little of the compote. Stack the layers to make your pavlova Christmas tree. Decorate with cherries, rosemary and white chocolates, dusting with icing sugar before serving.

CATHERINE ADONIS

HEAD PASTRY CHEF

Saxon Hotel, Villas and Spa

Award-winning chef Catherine Adonis hails from Cape Town. Though skilled in all patisserie, her true passion lies in chocolate and she recently spent time at the Valrhona Ecole in Brooklyn in the US. Her spiced Swiss roll, featuring Christmas fruit and brandy cream, is a festive fusion of flavours and textures. Rooted in South African influences, the brandy-soaked fruit sets the tone, combining brandy, rooibos tea and orange zest to infuse the fruit with a rich, spirited essence.

The brandy cream is a luscious blend of brandy-infused white chocolate ganache, while whipped cream crowns the sponge. The interplay of textures and the indulgent melding of flavours make it a delectable centrepiece.

Everyone loves a Swiss roll and Catherine's come with a trio of festive spices — cinnamon, ginger and cardamom.

Instagram: catadonis

SPICED SWISS ROLL WITH CHRISTMAS FRUIT AND BRANDY CREAM

Serves 8-10 

Brandy soaked fruit:

100ml brandy. I used a good quality 10-year-old

100ml brewed rooibos tea

Zest of one orange

1 vanilla pod split in half and scraped with the back of a butter knife.

200g mixed dried cake fruit. I used cranberries, raisins, sultanas and chopped dried apricots

Swiss Roll Sponge:

5 large eggs

5ml (1 tsp) vanilla extract

140g caster sugar

75g (150ml) cake wheat flour

15ml (1 tbsp) ground cinnamon

10ml (2 tsp) ground ginger

5ml (1 tsp) ground cinnamon

Brandy Cream:

75ml (5ml) brandy

50ml cream

200g good quality white chocolate

200ml whipping cream

1. Combine all ingredients together for brandy-soaked fruit, cover and leave to soak in fridge overnight. Separate the fruit and the remaining liquid into two separate bowls.

2. Preheat the oven to 180C. Line a 30 x 40cm baking tray with baking paper.

3. Sift dry ingredients together, mix and add a pinch of salt. In a stand mixer with a whisk attachment, whisk eggs sugar and vanilla on a high speed until the mixture is smooth, pale and fluffy. For the second time, sift the flour and spices directly into the eggs.

4. Gently fold the dry ingredients into the egg mixture with a whisk, taking care not to bump and knock out air. Bake at 180C for 9-12 minutes. The cake should be lightly brown, spongy, and soft.

5. Prepare a second piece of baking paper for cooling your cake base. Once the sponge is baked, remove from the oven and flip onto a second piece of baking paper. Once cool, remove the baking paper and brush the cake base with some of the remaining brandy liquid using a pastry brush.

6. For the brandy cream, chop the white chocolate into chunks and place in a bowl.

7. In a small pot, mix cream and brandy, and bring gently to boil. Pour the hot cream over the chocolate and stir well to create a smooth ganache.

8. Whip remaining cream and lightly fold into the ganache. Set in the fridge for 2-3 hours or overnight.

9. To assemble, place the Swiss roll sponge on baking paper with the “skin” side up, brush with the remaining brandy liquid. Trim all four of the edges neatly. Place the fruit in a neat row along the long side of the sponge, about 3cm from the edge.

10. Fold the edge of the sponge over the fruit and roll the rest of the sponge. Garnish as you like, letting your creative juices flow with fresh fruits, chocolate decorations, nuts, whipped cream or caramel. I used milk chocolate ganache, chocolate curls and fresh cherries — get creative!