Recetario Nestle Cakes

Orange Cake

• ¾ cup butter or 150 g, softened
• 1¼ cups caster sugar or 250 g
• 4 eggs
• 1 teaspoon vanilla essence
• 1 tin NESTLÉ® Cream or 170 g
• ½ cup fresh orange juice or 125 ml
• 1½ tablespoons orange zest, grated
• 1¾ cups plain flour or 250 g
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda

Preparation

Mix in a bowl the butter and sugar for 4-5 minutes until they are fluffy. Add eggs, vanilla, NESTLÉ® Cream , orange juice,
orange zest, flour, baking powder and soda bicarbonate then mix well until mixture is smooth.
Pour mixture into a 24cm greased and floured round cake tin; bake in a 185° preheated oven for 50-55 minutes or until
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when inserting a skewer in the center comes out clean.
Remove from the oven and set aside to cool.

Orange Flavored KIT KAT® Cake

• 2 eggs
• 1½ cups plain flour or 210 g
• ¾ cup butter or 150 g, melted
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 1 small orange, zest and juice
• ¾ cup sugar or 150 g
• 1 bar KIT KAT® CHUNKY Caramel or 65 g, chopped

Preparation

Combine all ingredients, except the KIT KAT® , in an electric beater. Beat on low speed for 2 minutes then on medium speed
for another 2 minutes or until mixture is smooth.
Pour mixture into a 30cm x 11cm greased baking loaf tin, then sprinkle the chopped KIT KAT® on top.
Bake in 175° preheated oven for 55 minutes or unti l a skewer inserted in the middle comes out clean.
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Cold Cheesecake

• 2½ cups tea biscuits or 250 g, crumbled
• ½ cup butter or 100 g, melted
• 1 cup cream cheese or 200 g
• 1 teaspoon vanilla powder
• 1 tablespoon lemon juice
• 1 tablespoon gelatine powder or 10 g, dissolved in ¼ cup or 60 ml of hot water

Preparation

Combine biscuit and butter. Press mixture into a bottom loose cake tin. Place in fridge for 10 minutes.
Using a food processor, beat cream cheese, NESTLÉ® Sweetened Condensed Milk , NESTLÉ Cream, vanilla powder and
lemon juice until smooth.
Stir the melted gelatin into the cream cheese mixture and spoon over the biscuit then place in fridge for 2-3 hours until
completely set.

Peach and Cheese Swiss Roll
• For the sponge cake:
• 6 eggs
• ¾ cup caster sugar or 150 g
• ½ teaspoon lemon zest, finely grated
• 1¼ cups plain flour or 175 g, sifted

• For the filling:
• ½ cup butter or 100 g
• 1 teaspoon lemon zest, grated
• 2 medium peaches or 300 g, cut into thin slices

Preparation

Whisk the eggs and caster sugar for 6-8 minutes or until it thickens. Whisk in the vanilla essence and lemon zest.
Sift the flour over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together.
Spread the mixture evenly over greased 40cm x 30cm shallow swiss roll tin lined with baking paper. Place in a preheated
oven at 190° Bake for 15 minutes or until done an d the cake springs back when lightly touched. Remove and set aside to
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cool.
Meanwhile, melt butter in a medium non-stick saucepan; add NESTLÉ® Sweetened Condensed Milk and cook over low heat
for 8 minutes stirring continuously until it becomes thick. Remove from heat and set aside to cool into a room temperature.
Stir the cheese and grated lemon with the prepared cooled NESTLÉ® Sweetened Condensed Milk until they are well
combined. Stir with the peach slices.
Remove the old baking paper from the bottom of the cooled cake and place the cake over a new large baking paper on a
working table.
Spread the filling on the cake evenly and roll up the cake with the help of the baking paper from the long side and press it
firmly. Wrap the cake tightly with the same baking paper and place in fridge until it sets. Slice and serve.
You could brush the sponge cake with some of peach juice to have a moist sponge texture
before filling it.

Peanut Butter Cheesecake Lollipops

• 2½ cups cream cheese or 500 g
• ½ cup brown sugar or 100 g
• 1½ cups peanut butter or 330 g
• 2 cups milk chocolate or 300 g, melted

Preparation

Beat cream cheese, brown sugar and NESTLÉ® Cream in a mixer for 5-6 minutes or until mixture becomes smooth.
Add the peanut butter to the cheese mixture and mix until they are well combined.
Pour the mixture evenly into a 25x25cm baking tin lined with aluminum foil and extended from both sides. Cover and place in
the freezer over night.
Remove the tin from freezer. Place the tin over low heat for few seconds to ease turning the cheesecake mixture upside
down. Remove the aluminum foil and slice the cheesecake into large cubes. Place small wooden skewer at the center of
each cube.
Dip each cheesecake lollipop in the melted chocolate and put them over a baking paper and place them in the fridge until the
serving time.
Garnish with some drips of melted white chocolate after dipping the lollipops in the milk
chocolate.

Refrigerated Peach Cake

• 2 tins NESTLÉ® Cream or 340 g
• 1 packet graham crackers or 200 g
• 1 tin peaches or 400 g, drained and thinly sliced

Preparation

Combine NESTLÉ® Sweetened Condensed Milk and NESTLÉ Cream in a saucepan. Bring to boil, simmer for 3 minutes on
low heat.
Cover the base and the two opposite sides of 30cmx10cm loaf pan with one sheet of foil.
Alternate layers in sequence of hot cream mixture, crackers and peaches.
Set aside to cool into a room temperature then chill in the fridge over night. Turn the cake upside down. Remove the foil and
cut it into slices.
You can replace peaches with fruit cocktail cubes.

Cake with Toffee Topping

• ¾ teaspoon ground cardamom
• 3 tablespoons cocoa powder
• 3 eggs

• For the toffee topping:
• ½ cup sugar or 100 g
• ¼ cup butter or 50 g

Preparation

Combine flour, baking powder, NESTLÉ® Sweetened Condensed Milk , cardamom, vanilla powder, cocoa, butter and eggs
in a bowl of an electric mixer.
Beat on low speed until all ingredients are combined, then beat on medium speed for 4-5 minutes or until mixture is smooth
and changes color.
Turn the mixture into a greased 25cm round baking tin and bake in 170° preheated oven for 1 hour or u ntil a skewer
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inserted comes out clean. Turn out and leave to cool.
To prepare the toffee topping:
Stir the sugar over medium heat in a pan until it turns golden in color. Stir in the butter and NESTLÉ® Cream and cook
stirring for 2-3 minutes. Remove from heat.
Spread the toffee topping evenly on top of the cake and chill.

Banana Cake

• 4 eggs
• 2 teaspoons vanilla essence
• 1 cup white self-raising flour or 140 g, sifted
• ¼ cup butter or 50 g, melted
• 2 large bananas, mashed
• ½ cup glazed dried fruits or 50 g, chopped
• ½ teaspoon banana essence

Preparation

Whisk eggs and sugar for 6-8 minutes until well combined. Whisk in the vanilla essence.
Sift the flour over the egg mixture in three batches using a metal spoon to fold together.
Combine melted butter, mashed banana, NESTLÉ® Cream , glace fruits and banana essence. Fold in to the egg and flour
mixture.
Pour mixture into a cake loaf pan, or 22cm greased and floured round tin. Bake in a 175° preheated ov en for 30-40 minutes
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or until a skewer inserted in the center comes out cleans.

All Spice Cake

• 1¼ cups butter or 250 g, soft
• 1 cup icing sugar or 140 g
• 4 eggs
• 2¼ cups white self-raising flour or 300 g
• 1 teaspoon ground allspice
• 1½ tablespoons cocoa powder
• 4 drops food colouring, pink
• 2 teaspoons vanilla powder

Preparation

In a bowl of an electric mixer, beat butter and icing sugar until light and fluffy. Add the eggs, one after the other while the
mixer is still on.
Add sifted flour, NESTLÉ® Sweetened Condensed Milk and spices gradually, and continue beating for 3 minutes or until
completely smooth.
Divide the mixture to 3 equal portions. Add the cocoa powder to one portion, pink food coloring to the second portion and
vanilla powder to the last portion.
Bring a round cake pan that is 24cm in diameter and start adding little of each of the three mixtures.
Bake the cake in a medium heat 175° oven for 50 to 55 minutes. Leave the cake for a while to cool before removing it from
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the pan.
You can garnish the cake with pink color icing sugar, cocoa powder and white icing sugar.

Cream Cake with Strawberries
• For the cake:
• 3 eggs
• 1/3 cup caster sugar or 70 g
• ½ teaspoon vanilla essence
• ½ teaspoon lemon zest, grated
• ½ cup plain flour or 70 g, sifted

• For the cream:
• 2 tablespoons butter
• 2 cups liquid cream or 500 ml
• 2 tablespoons gelatine powder, dissolved in 5 tablespoons of hot water
• 1½ cups strawberries or 300 g, fresh and cut into slices

Preparation

Whisk eggs, sugar, vanilla and lemon zest for 6-8 minutes or until it thickens, then mix in the vanilla essence.
Sift the flour over the egg mixture in three stages. Use a metal spoon to gently fold the mixture together.
Pour the mixture into 24cm greased and floured round cake tin. Bake in a 190° preheated oven for 20-2 5 minutes or until
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when inserting a skewer in the center it comes out clean. Then move out on a wire rack to cool.
Meanwhile, melt butter in a medium non-stick saucepan then add NESTLÉ® Sweetened Condensed Milk . Stir constantly
and simmer over a medium heat for 5-6 minutes or until mixture becomes thick. Remove from heat and set aside to cool to
room temperature.
Whip the fresh liquid cream until it’s stiff and stir with the cooled NESTLÉ® Sweetened Condensed Milk mixture until all are
well combined, and then pour the melted gelatin over with constant stirring. Add and fold with the sliced strawberries.
Slice the cake into 2 layers. Place one layer of cake over the bottom of 24cm round cake tin and pour ½ the quantity of the
strawberries cream mixture evenly. Repeat the layering process ending with strawberries cream mixture on top.
Chill for 3 hours or until the cake is firm. Garnish with whipped cream and strawberries. Slice and serve.

Marble Cake with Dark Chocolate Chips

• 2 eggs
• 2 tablespoons cocoa powder, sifted
• ½ cup dark chocolate chips or 75 g

Preparation

Combine sugar and butter in a bowl and beat well using an electric beater for 3-4 minutes or until mixture changes in color.
Add eggs, flour, grated lemon zest, vanilla, baking powder and NESTLÉ® Sweetened Condensed Milk and mix until mixture
is smooth.
Pour half of the mixture over a greased and floured 23x28cm baking tin. Stir the remaining cake mixture with the cocoa
powder until its smooth. Add in the chocolate chips and stir. Spoon the cocoa mixture randomly over the plain mixture.
Bake in 180˚C preheated oven for 40-45 minutes or until skewers inserted in the middle comes out clean.
If an electric beater is not available, beat the ingredients in a large bowl using a large wooden
spoon.

Marble Cheesecake
• For the crust:
• 1½ cups chocolate cookies or 150 g, crushed

• 2 tablespoons butter, melted
• 2 cups cream cheese or 400 g
• 3 eggs
• ½ cup milk chocolate or 75 g, melted

Preparation

Mix the chocolate cookies crumbs and butter. Press the mixture into a loose bottom 20cm cake pan.
In a medium non-stick saucepan, combine melted butter and NESTLÉ® Sweetened Condensed Milk and stir over medium
heat for 5-6 minutes or until mixture thickens. Set aside to cool in a room temperature.
In a large bowl, beat the prepared cooled NESTLÉ® Sweetened Condensed Milk mixture with the cream cheese, vanilla and
lemon zest until becomes creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and
combine with the melted milk chocolate.
Pour plain mixture into the crust. Drop the chocolate mixture randomly over the top.
Cover the outside bottom and sides of the cake pan with aluminum foil then place in a roasting tray filled with some water
(Bain-Marie). Bake in 150° preheated oven from 1 h our to 1 hour and 10 minutes or until the mixture is firm from the middle
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when touched by finger.
Remove from oven and remove the cake tin from the Bain- Marie. Set aside to cool.
When the cake cools, place it in the fridge to chill. Remove from pan, slice and serve.
Sprinkle the top with icing sugar and cocoa powder. Garnish the sides with chocolate chips.

Lime Cheesecake

• 1 cup tea biscuits or 100 g, crumbled
• 1 tablespoon honey
• 1½ cups liquid cream or 375 ml, chilled
• ¼ cup icing sugar or 35 g
• 5 tablespoons lime jelly powder or 60 g
• 3 tablespoons water, hot
• 3 tablespoons water, cold

• For the lime jelly topping:
• 4 tablespoons lime jelly powder or 50 g
• 4 tablespoons boiling water
• 4 tablespoons water, cold

Preparation

Combine biscuit crumbs, butter and honey. Rub the ingredients using fingertips. Press the biscuit mixture over the base of
20cm loose bottom cake tin.
Whip the fresh liquid cream and the icing sugar for 5-6 minutes or until it is firm and set in the fridge.
Dissolve the lime jelly powder with the hot water then stir with the cold water and set them aside.
Beat cream cheese and NESTLÉ® Cream in an electrical beater until mixture becomes smooth. Add the whipped cream to
the cheese mixture and mix in low speed to combine all.
Pour the dissolved lime jelly into the cheese mixture with constant stirring.
Pour the lime cheesecake mixture evenly over the prepared base. Place in the fridge for ½ hour or until its almost firm.
Pour the lime jelly topping over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice.
To make lime jelly topping: Place the lime jelly powder and the boil water in a mixing bowl, stir until jelly is dissolved. Add the
cold water and stir.

Hazelnut Dates Cake

• 1¼ cups dried dates or 250 g, pitted
• ¾ cup butter or 150 g
• 1 teaspoon baking soda
• 1 teaspoon orange zest
• ½ cup hazelnuts or 75 g, toasted and crushed
• 1¼ cups plain flour or 175 g
• 2 eggs, kept at room temperature

Preparation

Preheat oven in a 175° Grease and flour 30x10cm l oaf pan.
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Put NESTLÉ® Sweetened Condensed Milk and dates in a blender and blend until smooth.
In another bowl, mix the butter, baking soda, baking powder, orange Zest, vanilla, hazelnut and plain flour until well
combined. Add the eggs with NESTLÉ® Sweetened Condensed Milk and dates mixture to the flour mixture and mix to
combine all together.
Pour the mixture into prepared loaf pan. Bake in a preheated oven for 45-50 minutes or until a skewer inserted in the middle
comes out clean.

Figs Almond Cake

• ½ cup caster sugar or 100 g
• 4 eggs
• ½ cup almond powder or 50 g
• 1 tablespoon anise powder, optional
• 1½ cups fresh figs or 300 g, chopped
• ¼ cup flaked almonds or 25 g

Preparation

Mix in a bowl the butter and sugar for 2-3 minutes until well combined. Add eggs, vanilla and NESTLÉ® Sweetened
Condensed Milk then mix to combine all together.
Add flour, almond powder, baking powder and anise powder over the mixture and mix until mixture is well combined.
Fold the figs into the mixture and pour mixture into a 23x28cm greased and floured cake tin; sprinkle almond flakes on top
and bake in a 190° preheated oven for 35-40 minute s or until when inserting a skewer in the center comes out clean.
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Choose ripe figs to have a better fig taste.

Date Cake with Cream Cheese Topping

• 1 cup date paste or 200 g
• 4 eggs

• For the topping:
• 4 tablespoons butter, softened
• 1 cup mascarpone cheese or 250 g
• 1/3 cup icing sugar or 50 g

Preparation

Combine date paste and butter then mix until well combined. Add eggs, mix, then add NESTLÉ® Sweetened Condensed
Milk , flour, baking powder and vanilla, mix for 3-4 minutes or until mixture is smooth and changes in color.
Pour and spread the mixture into a greased and floured 23x28cm baking tin. Bake in a 190° preheated o ven for 30-35
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minutes or until golden brown in color and firm to touch when pressed in the middle with a finger.
Set aside to cool to room temperature.
For the topping:
Mix butter and cheese until mixture is very smooth then add the NESTLÉ® Cream and icing sugar and mix until well
combined. Place in the fridge until it firms enough.
Spread the topping over the cooled cake. Slice and serve.

Date Cheesecake

• ½ cup water or 125 ml
• 1 cup dried dates or 200 g, seeded and chopped
• 1 cup liquid cream or 250 ml, chilled
• 1½ tablespoons gelatine powder, dissolved in 4 tablespoons hot water

• For the date jelly topping:
• 1 tablespoon gelatine powder
• 1/3 cup boiling water or 85 ml
• ¼ cup date syrup or 65 ml
• 1/3 cup water or 85 ml, cold

Preparation

20cm loose bottom cake pan.
In a small saucepan, place the sugar, water and the chopped dates and bring to boil. Simmer for 5 minutes then set aside to
cool to a room temperature.
Whip the fresh liquid cream for 5-6 minutes or until it is almost firm and set in the fridge.
Beat cream cheese, NESTLÉ® Cream , vanilla and the cooled date mixture until they are well combined. Add the whipped
cream to the cheese mixture and mix to combine all.
Pour the dissolved gelatin over the cheesecake mixture with constant stirring.
Pour the cheese mixture evenly over the prepared base and place in the fridge for ½ hour or until its almost firm.
Strain and pour the date jelly topping over the top and set in the fridge for 3 hours minimum or until its firmed and easy to
slice.
To make date jelly topping: Place the gelatin and the boiled water in a mixing bowl, stir until gelatin is dissolved. Add the date
paste and the cold water and stir.

Chocolate Mousse Cake
• For the cake:
• 5 eggs
• 3 tablespoons cocoa powder, sifted
• 1 cup plain flour or 140 g, sifted

• For the chocolate mousse:
• 2½ cups liquid cream or 625 ml
• 300 g dark chocolate, melted

Preparation

Whisk the eggs and caster sugar for 6-8 minutes or until it thickens then add the vanilla essence.
Combine cocoa powder with the flour and sift them over the egg mixture in three batches. Use a metal spoon to gently fold
the mixture together.
Spread the mixture evenly over greased and floured 30cm round cake tin with loose bottom. Place in a preheated oven at
180° Bake for 15-20 minutes or when done and the cake springs back when lightly touched. Remove and set aside to cool.
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Place the fresh liquid cream and NESTLÉ® Cream in a large bowl and beat using an electric hand beater for 5-6 minutes or
until cream is almost stiff.
Add the melted chocolate slowly over the whipped cream mixture with constant stirring till mixture is well combined. Then
pour it evenly over the cooled sponge cake and place in the fridge to be firm and easy to slice.
- Sprinkle the sponge cake dough after cooled down with light sugar syrup to give a
moist cake texture. - Sprinkle the top with cocoa powder using a fine sieve.

Cocoa and Coconut Cream Cake
• For the base:
• 1 cup desiccated coconut or 100 g
• 1 egg
• 2 tablespoons honey
• 1 tablespoon butter, melted
• 1½ tablespoons caster sugar, dissolved in ½ cup or 125ml of hot water

• For the cream:
• 1 tablespoon butter
• ¼ cup caster sugar or 50 g
• ¼ cup water or 65 ml
• 2 tablespoons cocoa powder
• 2 cups liquid cream or 500 ml
• 1 tablespoon gelatine powder, dissolved in 4 tablespoons of hot water
• ¼ cup cocoa powder or 25 g, additional quantity

Preparation

Mix coconut, egg, honey and butter. Press the mixture into a greased loose bottom 24cm cake pan and bake in a preheated
oven at 200ºC for 10 minutes. Remove from oven and pour the dissolved sugar all over the base and set aside to cool.
Melt butter in a small non-stick saucepan, add sugar and stir constantly on a medium heat until sugar becomes golden brown
in color. Add water, cocoa powder and NESTLÉ® Sweetened Condensed Milk , bring to boil, simmer with constant stirring for
3 minutes or until mixture is smooth and sugar is dissolved completely. Remove from heat and set aside to cool into room
temperature.
Whip the cream using an electric hand mixer for 5-6 minutes or until cream becomes almost stiff.
In a bowl, combine, whipped cream and cooled NESTLÉ® Sweetened Condensed Milk mixture then add the dissolved
gelatin with constant stirring until the mixture is well combined.
Pour the mixture over the prepared cooled base and flatten evenly then place in the fridge for 3 hours or until mixture is set.
Sprinkle with the additional cocoa powder, remove from tin, slice and serve.

Cold Raspberry Cheesecake
• For the base:
• 1½ cups digestive biscuits or 150 g, crumbled
• 1 tablespoon caster sugar

• For the cheese filling:
• 1 cup liquid cream or 250 ml, chilled
• 2 tablespoons gelatine powder, dissolved in 4 tablespoons hot water
• ½ cup raspberry jam or 150 g

Preparation

Combine biscuit crumbs, butter and sugar. Rub the ingredients using fingertips. Press the biscuits mixture over the base of
24cm loose bottom cake pan then place in the fridge.
Meanwhile, beat cream cheese, sugar, NESTLÉ® Cream , vanilla, lemon zest and lemon juice in an electrical beater until
mixture becomes smooth. Add the liquid cream to the cheese mixture and whip for 4-5 minutes or until mixture is almost stiff.
Add the dissolved gelatin over the mixture with constant stirring until is well combined then pour over the prepared base and
spread evenly. Place in the fridge for 3 hours or until cheese filling is firm and easy to slice.
Spread raspberry jam over the top. Slice and serve.

Chocolate and Raspberry Cheesecake
• For the base:
• 1½ cups oreo cookies or 150 g, crumbled

• 1 cup liquid cream or 250 ml
• 2/3 cup dark chocolate or 100 g, melted
• ¾ cup liquid cream or 185 ml, additional quantity, chilled
• 1½ cups mascarpone cheese or 300 g

• For the raspberry jelly:
• 5 tablespoons raspberry jelly powder or 60 g
• ½ cup boiling water or 125 ml
• ½ cup water or 125 ml, cold

Preparation

Combine cookie crumbs and butter. Rub the ingredients using fingertips until well combined. Press dough over the base of a
20cm loose bottom cake tin.
Mix fresh liquid cream and the melted chocolate until well combined, then pour evenly over the prepared base and place in
fridge until it almost sets.
Combine NESTLÉ® Sweetened Condensed Milk , additional fresh liquid cream and cheese in a mixing bowl and mix using
an electric mixer for 5 minutes or until the mixture is smooth and almost thick. Add the dissolved gelatin and vanilla essence
with constant stirring until all are well combined.
Pour the cheese mixture evenly over the chocolate mixture and place again in the fridge for ½ hour or until it’s almost firm.
Pour the raspberry jelly mixture over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice.
To make raspberry jelly: place raspberry jelly powder and ½ cup or 125ml boil water in a mixing bowl, stir until jelly is
dissolved. Add the remaining ½ cup or 125ml of cold water and stir.
After removing from tin, garnish the sides with chocolate chips.

Cashew Nuts Cake

• 4 eggs
• 1½ cups unsalted cashew nuts or 150 g, ground
• 1 cup plain flour or 140 g

Preparation

Place butter and sugar in a large mixing bowl and beat using an electric beater until mixture changes in color or becomes
smooth.
Add eggs gradually to the mixture with constant beating. Then add the ground cashew nuts, plain flour, vanilla, NESTLÉ®
Sweetened Condensed Milk , baking powder and bicarbonate of soda.
Mix all ingredients until well combined. Pour the mixture into a 25cm x 30cm greased baking tin.
Bake in a 175ºC preheated oven for 35-40 minutes or until skewer inserted in the middle comes out clean and top is golden.

Apple and Cinnamon Cheesecake
• For the crust:
• 1 tablespoon caster sugar

• ¼ cup caster sugar or 50 g
• 2 eggs
• ½ teaspoon lemon zest

• 3 medium apples or 450 g, peeled, cored and cut into medium cubes
• 4 tablespoons water
• ½ teaspoon ground cinnamon
• ¼ cup sliced almonds or 25 g, toasted

Preparation

Mix together biscuits, sugar and butter. Press mixture into the bottom and sides of a 26cm tart pan with a loosen bottom. Set
aside.
In a medium bowl, blend cream cheese, NESTLÉ® Cream and sugar until smooth. Beat in eggs, vanilla and lemon zest.
Pour cheese mixture evenly over crust.
Cover the out side bottom and sides of the tart pan with aluminum foil then place it in a roasting tray filled with some water
(Bain-Marie). Bake in a 170° preheated oven for 40 -45 minutes or until the mixture is firm from the middle when touching by
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finger.
Meanwhile, in a medium saucepan, place melted butter, apple, sugar and water and stir over a low heat for 10 minutes or
until apple is tender. Stir in the cinnamon powder and set aside.
Spread the apple topping over the cooked cheesecake and sprinkle over the toasted almonds. Set in the fridge until the
serving time.

English Cream and Cake Pudding

• 750 g vanilla spong cake, readymade, cut into slices
• 150 g strawberry jam
• 3½ cups water or 875 ml
• 2 tablespoons corn flour
• 3 egg yolks
• 1 tablespoon vanilla essence

Preparation

Arrange half quantity of the sponge cake in one layer, over the base of serving cups, and spread half of the jam over. Repeat
the layering once again and set aside.
Add water and NESTLÉ® Sweetened Condensed Milk in a medium saucepan and bring to boil.
Combine corn flour, egg yolks and vanilla in a separate bowl and mix. Pour the boiled mixture over the egg yolks mixture with
constant stirring. Return the mixture back to the same saucepan and place over medium heat to boil with constant whisking.
Pour the hot English cream over prepared sponge in the cups and set aside to cool at room temperature.
Place in the fridge to cool before serving.
Spread whipping cream over the English cream after it cools down and sprinkle grated
chocolate on top (optional).

Apple Cake

• 1 cup butter or 220 g, softened
• 4 medium apples or 500 g, peeled, seeded and cut into medium cubes
• 4 eggs
• 1¾ cups plain flour or 250 g, sifted
• 1½ teaspoons ground cinnamon
• 3 tablespoons raisins

Preparation

In a medium saucepan melt 3 tablespoons of butter (reserved the remaining butter) and sauté the apple cubed over a
medium heat for 5-6 minutes or until apple is softened. Remove from heat and set aside to cool.
In a mixing bowl combine and mix the remaining butter with brown sugar until mixture is smooth, then add eggs and mix to
combine well.
Add the remaining ingredients to the eggs mixture and mix well for 2-3 minutes or until all are combined. Fold with the
prepared apple and the raisins then pour it over a 23cm x 28cm greased oven tray and bake in a 190˚C preheated oven for
35-40 minutes or until when inserting a skewer in the middle it comes out clean.
After cutting the apple combine immediately with 1 tablespoon of lemon juice to avoid
changing in color.

Baked Cheesecake
• For the crust:
• 1½ cups digestive biscuits or 150 g, crushed

• 4 cups cream cheese or 800 g
• 5 eggs

Preparation

Mix biscuit crumbs and butter. Press the mixture into a 22cm loose bottom cake pan.
Mix all filling ingredients together in a mixing bowl until very smooth and well combined.
Pour cheese mixture into a prepared cake pan. Cover the out side bottom and sides of the cake pan with aluminum foil then
place in a roasting tray filled with some water (Bain-Marie). Bake in a 150° preheated oven for 1 hou r or until the mixture is
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firm from the middle when touched by finger.
Remove from oven and remove the cake tin from the Bain- Marie. Set aside to cool.
When the cake cools, place it in a fridge to chill. Remove from pan and slice.
Serve with strawberry jam sauce.
To make strawberry jam sauce; bring to boil 250g of strawberry jam with ½ cup or 125ml
water and ½ teaspoon corn flour in a small saucepan with constant stirring, simmer for 3
minutes. Blend in a blender until smooth and set aside to cool completely then mix with fresh
sliced strawberries.

Banana Walnuts Cake

• 4 eggs
• 3 tablespoons lemon juice
• 3 medium bananas or 450 g, ripe and chopped
• ½ cup walnuts or 75 g, chopped

Preparation

Beat butter and sugar for 2-3 minutes until well combined. Add eggs, lemon juice and NESTLÉ® Sweetened Condensed Milk
then mix to combine all together.
Add flour, baking powder and soda bicarbonate over the mixture and mix until mixture is well combined.
Fold the mixture with chopped bananas and walnuts and pour into a greased and floured 23x28cm cake tin. Bake in a 190°
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preheated oven for 35-40 minutes or until a skewer inserted in the center comes out clean.

Berries Cheesecake

• ¾ cup liquid cream or 185 ml, chilled
• 4 teaspoons gelatine powder
• 150 g blueberry jam

Preparation

Whip the fresh liquid cream for 5-6 minutes or until it is firm and set in the fridge.
Beat cream cheese, NESTLÉ® Sweetened Condensed Milk and vanilla in an electrical beater until mixture becomes smooth.
Add the whipped cream to the cheese mixture and mix in low speed to combine all.
Sprinkle gelatine over hot water and mix well to dissolve and then add it to the cream cheese mixture with constant stirring.
Pour cheese mixture into prepared base. Place in the fridge for 3 hours or until cheese mixture becomes firm.
Spread berries jam on top before serving or serve the berries jam aside.

Bûche de Noël
• 6 eggs
• ¼ cup cocoa powder or 25 g, sifted

• For the cream:
• 1 tablespoon vanilla essence
• 2 cups liquid cream or 500 ml, chilled
• 3 tablespoons almonds, toasted and chopped
• 100 g dark chocolate, grated

Preparation

Whisk the eggs, caster sugar, vanilla and lemon zest for 6-8 minutes or until it thickens.
Sift the flour and cacao over the eggs mixture in three batches. Use a metal spoon to gently fold the mixture together.
Spread the mixture evenly over greased 40 x 30cm shallow Swiss roll tin lined with baking paper. Place in a preheated oven
at 190° Bake for 15 minutes or until cake springs back when lightly touched. Remove and set aside to cool down.
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Meanwhile, add butter, NESTLÉ® Sweetened Condensed Milk and vanilla to a non-stick medium saucepan, cook over low
heat for 6 minutes with constant stirring until it thickens. Remove from heat and set aside to cool to room temperature.
Whip the cooled NESTLÉ® Sweetened Condensed Milk mixture and the fresh liquid cream using an electric mixer for 6-7
minutes or until it becomes stiff. Place in the fridge to set enough.
Place a new large baking paper on the working table and turn the cake over the same, then remove the old baking paper.
Spread ¾ of the filling mixture on the cake and sprinkle with the toasted chopped almonds. Roll up the cake from the long
side and press it firmly. Wrap the cake tightly with the same baking paper and place in freezer until it sets.
Remove from freezer, remove the baking and cut it into 2 pieces. Place one piece over serving platter then cut the other
piece to 3 diagonal pieces. Place them over the sides and the top of the long cake roll (use some of the cream filling to stick
the pieces of cake on the long cake roll). Spread the remaining cream all over the cake and garnish with the grated
chocolate. (Use dolls for garnishing).
Place in fridge again until serving time comes.
Spread whipping cream on the edges of the cake slices and mark it with cacao powder to
have the proper look of bûche de noël.

Ginger Bake with Cardamom Caramel Topping

• 1½ cups butter or 300 g, melted
• 1 cup sugar or 200 g
• 2 eggs
• 3 teaspoons dried ginger powder

• ½ teaspoon ground cardamom
• ¼ cup pistachio nuts or 37 g, chopped

Preparation

Combine butter, sugar, eggs, flour baking powder and ginger in a large bowl. Mix well to a smooth paste.
Pour the mixture into a 28cm x 20cm buttered and floured baking tin. Bake in a 175° preheated oven fo r 30-35 minutes or
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until a skewer inserted in the middle comes out clean.
Place NESTLÉ® Sweetened Condensed Milk , butter and cardamom in a nonstick saucepan. Cook with stirring over low heat
for 6-8 minutes or until the caramel is pale golden and thick.
Spread caramel over baked cake, smooth surface with spatula then sprinkle with pistachio on top.
Allow cooling in fridge for 5 hours. Cut into slices and serve.

Orange Ginger Tea Cake

• 3 eggs
• 1¾ cups plain flour or 250 g, sifted
• 1½ teaspoons vanilla powder
• 2 teaspoons orange zest
• 1 teaspoon grated ginger

Preparation

Combine butter, eggs, NESTLÉ® Sweetened Condensed Milk , flour, baking powder, vanilla powder, orange zest and grated
ginger in a bowl of an electric mixer.
Beat on low speed until ingredients are combined, then beat on medium speed for 4-5 minutes or until mixture is smooth and
changes color.
Turn the mixture into a greased loaf tin 30cm x 11 cm and bake in 170° preheated oven for 1 hour or u ntil golden brown.
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Coffee Walnut Cake

• ½ cup walnuts or 50 g, ground
• ¾ cup brown sugar or 150 g
• 3 eggs
• 1 tablespoon NESCAFÉ Instant Coffee, dissolved in 2 tablespoons of hot water

• 1 cup mascarpone cheese or 200 g
• ½ cup walnuts or 75 g, half of them crushed

Preparation

Combine walnut, plain flour, brown sugar, baking powder, butter, egg and NESCAFÉ mixture in a bowl of electric mixer.
Beat on low speed until all ingredients are well combined, then beat on medium speed for 4-5 minutes or until the mixture
becomes smooth.
Turn the mixture into two greased 20cm round baking tins and bake in a 170° preheated oven for 25 min utes or until a
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skewer is inserted into the cake and comes out cleans. Leave cakes for a few minutes and then turn out and set aside to
cool.
For the filling:
Mix the cheese with NESTLÉ® Sweetened Condensed Milk and butter in an electric mixer until mixture becomes smooth.
Put one sponge cake on a serving plate and spread half of the cream mixture in top. Sprinkle with walnuts. Top with the other
sponge cake then spread the remaining cream and decorate with the whole walnuts.

Mango Stuffed Cake

• 1¼ cups butter or 250 g, softened
• 1¾ cups white self-raising flour or 250 g, sifted twice

• For filling:
• 1½ cups whipping cream or 375 ml, liquid
• 1 tablespoon gelatine powder, dissolved in 3 tablespoons hot water
• 1 medium ripe mango, peeled and diced

Preparation

Grease and flour two 20cm round sandwich tins.
In an electric beater, beat the butter for 1 minute. Add the sugar and beat for 5 minutes or until fluffy.
Beat in the eggs, one at a time between each addition. Sift the flour again over the bowl. Using a metal spoon, gently fold the
flour into the cream mixture.
Divide the mixture for each tin, smooth the surface and bake in a 180° oven for 30-35 minutes or unti l golden brown. Turn
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onto wire rack to cool.
Whip the liquid cream until stiff. Gently fold in NESTLÉ® Cream , dissolved gelatin and mango.
Cut each cake horizontally into 2 equal slices. Spread the filling evenly on 2 slices and cover with the 2 remaining slices.
Cover the cake with whipped cream if preferred and serve.
Fold in the flour very lightly, that will give the cake its light texture.

Pears and Almonds Cake

• 3 eggs
• 1 cup caster sugar or 200 g
• 1½ cups white self-raising flour or 210 g, sifted
• ½ cup ground almonds or 50 g
• ¼ cup butter or 50 g, softened
• 6 halves canned and drained pear

Preparation

Combine eggs, caster sugar, vanilla essence, flour, ground almonds and butter in medium bowl of an electric mixer.
Beat ingredients on low speed until they are well combined. Then beat them on medium speed until a smooth mixture forms.
Pour and spread the mixture in a 24cm greased and floured baking cake tin. Arrange the pear halves on top.
Bake in a 180° preheated oven for 40 minutes or un til the cake raises and becomes light golden in color.
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Spread the NESTLÉ® Sweetened Condensed Milk on top of the cake and bake again for another 10 minutes or until the top
is golden.
Leave the cake in the tin for 5 minutes before turning it onto a wire rack to cool.

Lemon Cheesecake

• 12 crispy finger biscuits
• 3 eggs
• 1 lemon, zest and juice

Preparation

Arrange the crispy biscuit fingers in a 24cm loose bottom spring form.
In a bowl, combine NESTLÉ® Sweetened Condensed Milk , cream cheese, vanilla powder, eggs, lemon juice and lemon
zest. Beat until smooth then pour over the arranged biscuits.
Wait for 15 minutes until the biscuits are soaked with the cream sauce, then bake for 35-40 minutes in a 175° hot oven until
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set. Cool in pan on wire rack and refrigerate until firm.
Turn over a serving place and serve.

Pineapple Cake

• 10 slices canned and drained pineapple
• 2 eggs
• ½ teaspoon pineapple flavor essence
• Lemon zest, one small piece

Preparation

Grease a 25cm round cake tin with butter and flour. Place 6 pineapple slices on the bottom.
Place the remaining 4 pineapple slices in a kitchen blender. Blend for 2 minutes or until puree. Remove and place in a large
bowl.
Add eggs, flour, baking powder, butter, pineapple flavor essence, NESTLÉ® Sweetened Condensed Milk , lemon zest and
sugar to the pineapple puree.
Mix well until smooth then pour the mixture into the prepared baking tin.
Bake in 175° preheated oven for 55 minutes or unti l a skewer inserted in the middle comes out clean.
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Delicious Date Cake

• 1 cup date paste or 200 g
• 3 eggs

Preparation

Combine date paste, eggs, NESTLÉ® Sweetened Condensed Milk , butter, flour, baking powder and vanilla in a bowl of
electric mixer.
Beat on low speed until ingredients are combined, then beat on medium speed for 4-5 minutes or until mixture is smooth and
changes color.
Spread mixture into a greased baking tin 24cm. Bake in a 170° preheated oven for 40 minutes or until golden brown.
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Delicious Lemon Cake

• 2/3 cup butter or 125 g, chopped
• 2 teaspoons lemon peel, grated
• ¼ cup lemon juice or 60 ml
• 1½ cups white self-raising flour or 210 g
• 3 eggs

Preparation

Preheat oven to 180° Brush a deep 23cm fluted rin g tin with melted butter or oil.
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Combine all ingredients in a medium bowl of an electric mixer.
Beat the ingredients on slow speed until they combine. Then beat them on medium speed until the mixture is smooth and
changes in color.
Pour and spread mixture into the prepared pan. Bake in the oven for 50-55 minutes. Or until skewer comes out clean when
inserted in the center.
Leave cake in tin for 5 minutes before turning it onto a wire rack to cool.
If desired, dust cake when it cools with sifted icing sugar.

Ginger and Raisins Cake

• ½ cup butter or 100 g, softened
• 2 eggs
• 1 teaspoon dried ginger powder
• 1½ teaspoons baking powder
• ½ cup raisins or 75 g
• 1 cup dried dates or 150 g, pitted

Preparation

Combine butter, brown sugar, eggs, flour, ginger powder, NESTLÉ® Sweetened Condensed Milk and baking powder in a
bowl of an electric mixer.
Beat on low speed until ingredients are well-combined. Then beat on medium speed until mixture is smooth and changes
color. Stir in raisins.
Spread mixture into 20cm x 30cm greased lamington pan. Bake in 170° for 55 minutes or until cake is b aked. Turn into wire
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rack to cool.
Place NESTLÉ® Cream and dates in a food processor. Process for 4 minutes or until mixture is smooth.
Spread mixture evenly on the cake and chill.
Line the bottom of a pan with wax paper instead of using butter or flour.

Chocolate and Peanut Butter Marble Cake

• ¾ cup plain chocolate or 112 g
• 1 cup butter or 200 g, soft
• 1 cup peanut butter or 200 g
• 6 eggs
• 2 cups plain flour or 280 g
• 2 teaspoons baking powder

• For the chocolate sauce:
• 1 cup plain chocolate or 150 g
• ¼ cup whipping cream or 60 ml, liquid

Preparation

Melt the chocolate in a bowl over hot water, set aside.
Put the butter, peanut butter and sugar into a bowl of an electric mixer. Beat for about 4-5 minutes or until light and creamy.
Add the eggs, one at a time, beating well after each addition.
Sift the flour and baking powder in a bowl, then add to the butter mixture alternately with NESTLÉ® Sweetened Condensed
Milk until just blended.
Pour half the mixture into a greased and floured a 3 liter ring mould.
Stir the melted chocolate into the remaining mixture then spoon into the ring mould. Pull a knife through to create a marble
effect.
Bake in a 180° preheated oven for 50-60 minutes un til skewer inserted in the middle comes out clean.
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Break chocolate into pieces and place in a small casserole with the cream, stir on low heat until melted, drizzle over the cake.

Date Bake

• 1½ cups dried dates or 300 g, pitted and chopped
• 1 cup water or 250 ml
• ¼ teaspoon baking soda
• ½ cup butter or 100 g, chopped
• 1¼ cups white self-raising flour or 175 g

Preparation

Place NESTLÉ® Sweetened Condensed Milk , dates and water in a large sauce pan. Bring to boil and cook on low heat
stirring for 2-3 minutes. Remove from heat and stir in the baking soda. The mixture will become like foam, and then set aside
to cool.
In another bowl, mix the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition.
Gently mix in the flour and vanilla powder, and then stir in the date mixture.
Pour the mixture into a buttered and floured baking tin. Bake in a 175° preheated oven for 40-45 minu tes or until a skewer
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inserted in the middle comes out clean.

Coconut Cake

• 5 slices toast bread, crust removed
• 3 eggs
• ¼ cup sugar or 50 g
• Lemon zest, one small piece

Preparation

Place the white bread pulp in a food processor and process for 1 minute or until bread is grounded. Remove and set aside.
In a large bowl, combine NESTLÉ® Sweetened Condensed Milk , NESTLÉ Cream, eggs, coconut, vanilla powder, baking
powder, sugar and lemon zest. Add the grounded bread and mix until well combined.
Place the mixture into a 20cm round baking tin and bake in a 175° preheated oven for 45 minutes or un til the cake is done.
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When serving, spread a layer of NESTLÉ Sweetened Condensed Milk on top, then sprinkle
with coconut.

Coconut and Carrot Cake

• 1½ cups plain flour or 210 g, sifted
• 1 teaspoon ground cinnamon
• 1½ teaspoons baking powder
• ¼ teaspoon ground nutmeg
• 1½ teaspoons vanilla powder
• 3 tablespoons MAGGI Coconut Milk Powder
• 4 eggs
• 2 medium carrots or 250 g, peeled and grated

Preparation

In a large bowl, combine flour, caster sugar, cinnamon powder, baking powder, nutmeg powder, vanilla powder and MAGGI
Coconut Milk powder.
Add the melted butter, eggs and NESTLÉ® Sweetened Condensed Milk and mix well.
Add the grated carrots to the mixture and mix well.
Turn the mixture into a greased 22cm cake pan.
Bake in a 175° preheated oven for 45 minutes or un til a skewer inserted in the middle comes out clean.
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Turn onto a wire rack to cool before serving.

Cake with Crème Caramel

• 2½ cups boiling water or 600 ml
• 5 eggs

• For the cake:
• 3 eggs
• ½ cup butter or 100 g, softened
• ¼ teaspoon baking soda
• Lemon zest, one small lemon only

Preparation

Place the sugar in a 25cm round baking pan, place the pan on low heat until sugar melts and becomes caramel. Remove
from heat and turn the pan around to coat the base and the sides. Set aside.
Combine NESTLÉ® Sweetened Condensed Milk , water, eggs and vanilla in a bowl. Stir until well-combined. Then pour the
mixture over the caramel in the pan.
Combine the flour, eggs, butter, baking powder, baking soda and lemon zest in a large bowl. Beat the mixture with an electric
whisk, beat on medium speed for 4 minutes.
Pour the cake mixture in the middle over the cream mixture, bake in a pan filled with water in 160° p reheated oven for 45-
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50 minutes or until the cake is baked.
Remove from oven and allow cooling. Then place in fridge for 2-3 hours until totally cooled.
Flip over serving dish and serve.

Black Forest Cake

• 3 eggs
• 1½ cups plain flour or 210 g, sifted
• 1 teaspoon baking soda
• ¾ cup cocoa powder or 75 g

• 1 tin libby’s fruit cocktail or 420 g
• 1½ cups whipping cream or 375 ml
• 2 tablespoons powdered sugar

Preparation

Combine eggs, flour, baking soda, butter, cocoa powder, NESTLÉ® Sweetened Condensed Milk and sugar in a blender.
Blend on low speed for 2 minutes then on medium speed for 2 minutes or until mixture is smooth.
Pour mixture into a 20cm greased round tin cake. Bake in a 175˚C preheated oven for 55 minutes or until a skewer inserted
in the middle comes out clean.
Allow cake to cool properly on a rack then slice it into 3 equal slices horizontally to achieve 3 layers.
Drain LIBBY’S Fruit Cocktail from the syrup in the tin and set aside. Then drizzle the syrup over the 2 bottom cake slices.
Whip the fresh cream until it becomes hard then fold it in the drained fruit cocktail.
Sandwich the cake slices with the fruit cream mixture then place it in a fridge for 1 hour. Cut into slices and serve.

Sweet Carrot Cake

• 400 g carrots, peeled and grated
• 4 eggs

Preparation

Melt butter in a large saucepan, add the carrots and stir over medium heat for 5- 6 minutes, add NESTLÉ® Sweetened
Condensed Milk and stir for 6-8 minutes or until mixture caramelizes. Remove from heat and set aside to cool.
Whisk the eggs and sugar for 6-8 minutes, then whisk in the vanilla essence.
Sift the flour over the egg mixture in three batches and use a metal spoon to fold the mixture together as light as possible.
Add in the carrot mixture gently.
Pour the mixture into a 22cm greased and floured round baking tin. Bake in a 175° preheated oven for 30-40 minutes or
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until a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool.

Strawberry and Cream Cake
• For the cake dough:
• 4 eggs

• For the cream filling:
• 250 g strawberries, cut into thin slices
• ½ cup strawberry jam

Preparation

Whisk the eggs and caster sugar for 6-8 minutes. Whisk in the vanilla essence.
Sift the flour over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together. Fold in the melted
butter.
Pour the mixture into a 22cm greased and floured round tin. Bake in a 175° preheated oven for 30-40 m inutes or until a
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skewer inserted in the center comes out clean. Turn out onto a wire rack to cool.
Add NESTLÉ® Sweetened Condensed Milk to a medium saucepan, cook over low heat for 8-10 minutes stirring continuously
until it becomes thick. Remove from heat and carefully stir in the lemon juice and NESTLÉ Cream. Leave aside to cool.
Slice the cake into 2 layers. Fill the cake with the cream filling and strawberry slices.
Cover the top with the strawberry jam and serve.

Strawberry Rolls

• 6 eggs, separate the egg whites from the egg yolks
• ½ cup white self-raising flour or 70 g, sifted
• ½ cup digestive biscuits or 50 g, crushed

• 200 g strawberries, quartered

Preparation

Preheat the oven to 175° Brush a 35cm x 25cm shal low Swiss roll tin with melted butter. Line the base and sides with
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baking paper.
Beat egg whites with an electric beater until soft peaks form. Slowly add a third of the quantity of sugar and beat well until the
mixture is thick.
In a separate bowl, beat egg yolks, vanilla powder and the remaining sugar until the mixture is thick and creamy. Using a
metal or wooden spoon, fold in sifted flour and crushed digestive biscuits then fold in the egg whites mixture.
Spread the mixture evenly into the prepared tin. Bake for 15-20 minutes or until done and the cake springs back when lightly
touched.
Place a large baking paper on a working table, sprinkle with icing sugar, turn out cake onto paper, and then peel the baking
paper from cake and allow the cake to cool.
Place NESTLÉ® Sweetened Condensed Milk and butter in a saucepan, cook over low heat, stirring continuously for 8
minutes or until mixture thickens. Remove from heat and set aside to cool.
Spread the filling mixture on the cake and top with fresh strawberries. Roll up the cake from the long side and press it firmly.
Wrap the cake tightly with plastic wrap and refrigerate for at least 15 minutes.

Strawberry Cheesecake

• 2 eggs
• ½ cup white self-raising flour or 70 g, sifted
• 1 tablespoon butter, melted

• For the stuffing:
• 2 tins NESTLÉ® Cream
• ½ cup ricotta cheese or 125 g
• ½ cup icing sugar or 70 g
• ¼ cup fresh orange juice or 60 ml
• 1 tablespoon gelatine powder, soaked in the 60 ml orange juice
• 200 g strawberries, each cut into halves

Preparation

Whisk the eggs and sugar until creamy. Sift the flour over the egg mixture and fold in carefully with a metal spoon. Fold in the
melted butter.
Spoon the mixture in a 20cm round baking tin and bake at 180° for 20-25 minutes or until a skewer ins erted in the middle
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comes out clean. Remove and cool over wire rack.
Combine NESTLÉ® Cream , Ricotta cheese and icing sugar. Add dissolved gelatin and orange juice to a pot and place over
warm water until the gelatin dissolves. Set aside to cool a bit only and then stir it in the cream and cheese mixture.
Spread the cream and cheese mixture over the cake, then garnish with fresh strawberries on top.
Place in the fridge for 1 hour before serving.

Banana Stuffed Meringue Cake
• For the meringue:
• 6 egg whites
• 1½ cups ground almonds
• 2 tablespoons corn flour

• For the banana stuffing:
• 1 cup butter or 200 g, softened
• 1 large banana or 200 g, mashed
• 1 cup toasted almonds or 100 g, sliced

Preparation

Beat egg whites until stiff. Add ¼ cup of sugar and continue beating for 1 ½ minutes. Combine the remaining sugar, ground
almond and corn flour. Carefully fold the dry mixture in the egg whites mixture in 3 batches.
Spoon the meringue mixture into a piping bag fitted with round nozzle and pipe 3 spirals of 20cm each on baking paper. Bake
in a 120° preheated oven for 40-50 minutes. Transf er them to a rack to cool.
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Place butter and vanilla powder in an electric beater and beat ingredients on medium speed. Slowly add the NESTLÉ®
Sweetened Condensed Milk while beating until well combined. Fold mashed banana in the butter mixture.
Spread about one quarter of the butter cream on a meringue layer . Add a second meringue layer and spread butter cream
on it, then top with the remaining meringue layer.
Spread the remaining butter mixture over the top and sides. Sprinkle icing sugar on the surface and press toasted almonds
around the edges of the cake.
This cake tastes better if it is resembled a day before serving.

Coconut and Cream Cake

• 1 cup milk or 100 g, powder
• 4 eggs
• ½ cup sugar or 100 g, extra quantity

Preparation

Add milk powder to a large saucepan. Stir over low heat for 10 minutes or until the milk powder becomes golden in color.
Remove from heat and allow to cool.
In a large bowl, combine eggs, sugar, baking powder, vanilla powder and coconut. Add the roasted milk powder and mix until
well combined.
Place the mixture into a 20cm x 20cm baking tin. Bake in a 180° preheated oven for 15-20 minutes or u ntil golden brown.
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Remove from oven and set aside to cool.
Combine NESTLÉ® Cream and extra sugar in a medium saucepan. Stir over medium heat for 6-8 minutes or until cream
thickens slightly.
Remove cream from heat and spread evenly over the coconut cake. Place in fridge for 1 hour before serving.
To make sure that the cake is fully baked, insert a wooden toothpick, if it comes out clean, it
means it’s done.

Chocolate and Vanilla Mousse
• For the base:
• 250 g digestive biscuits, crumbled
• ¼ cup chocolate chips or 40 g

• 2¾ cups whipping cream or 680 ml
• ¾ cup milk or 185 ml, liquid
• 2 cups dark chocolate or 300 g, chopped into small pieces

Preparation

Combine biscuit crumbs, butter and chocolate chips together in a bowl. Press in a loose bottom 24cm round cake tin. Chill in
the fridge for 10 minutes.
Whip cream for 5-6 minutes or until it firm then chill in the fridge.
Beat half the quantity of the whipped cream with NESTLÉ® Sweetened Condensed Milk and vanilla powder for 1 minute.
Dissolve gelatin in hot water and pour it into the mixture with constant stirring to combine all.
Pour the prepared mixture into the biscuit base and chill in the fridge for at least 10 minutes.
Warm milk in a saucepan then remove from heat and add the chopped dark chocolate pieces. Stir till chocolate melts in the
milk then fold it into the remaining quantity of whipped cream and mix well.
Pour the chocolate mixture on top of the chilled vanilla mousse.
Chill in the fridge for 6 hours minimum then serve.
Milk should not be heated to more than 45˚C when melting the chocolate.

Cherry Cheesecake

• 2½ cups tea biscuits or 250 g, crumbled
• 2/3 cup butter or 125 g, melted
• 250 g cherry jam
• 1 tablespoon corn flour
• 250 g cream cheese
• ½ cup whipping cream or 125 ml, chilled

Preparation

Combine biscuit crumbs and butter. Rub the ingredients using fingertips to form dough. Press dough over the base and sides
of a 26cm loose bottom tart tin.
Fold jam into saucepan with corn flour and stir constantly until it boils. Keep aside to cool.
Beat cream cheese, NESTLÉ® Sweetened Condensed Milk , and whipping cream in an electrical beater for 4-5 minutes or
until mixture become firm.
Sprinkle gelatin over hot water and mix well to dissolve and then add it to the cream cheese mixture with constant stirring.
Add vanilla and mix for another 1 minute.
Pour cheese mixture into prepared base and add prepared jam on top. Scatter some jam on top of the cheese mixture and
use fork for decoration.

Chocolate and Orange Cheesecake
• For the crust:
• 2 cups chocolate digestive biscuits or 200 g, crushed

• 1 cup dark chocolate or 150 g, at least 50% cocoa solids, broken into pieces
• 1 packet cream cheese or 200 g
• 1 tablespoon cocoa powder
• 4 eggs
• ¼ cup whipping cream or 60 ml
• ¼ cup fresh orange juice or 60 ml

• ¾ cup whipping cream or 185 ml
• 2 tablespoons fresh orange juice

Preparation

Combine biscuit crumbs and butter in a bowl. Rub the ingredients together to form dough. Press dough over the base of a
24cm lose-bottom spring form tin. Chill for ½ hour.
Melt chocolate in a bowl over hot water. Set aside. Preheat the oven to a 160°
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Beat the cheese, cocoa powder and Sweetened Condensed Milk using a hand mixer for 3 minutes or until it becomes
smooth. Add the eggs and beat on low speed until well combined. Add melted chocolate with constant stirring then add the
fresh cream and orange juice.
Pour the mixture over the prepared base and bake in a preheated oven for 1 hour or until firm by touching the surface. Cool
for 10 minutes then run a sharp knife around the sides of the tin to loosen the cake’s edges.
Allow to cool in fridge for 2 hours. Meanwhile, whip the cream with orange juice in a bowl with hand mixture for 5-6 minutes
or until cream is stiff remove from tin and spread the prepared cream on top and sprinkle with crushed pistachio and orange
wedges over the top for decoration.
The easiest way to crush biscuits is by using a food processor or by putting them in thick
polythene bag and bashing them with a rolling pin.

Mohallabiah Strawberries Cake
• For the base:

• 2 cups water or 500 ml
• ½ cup corn flour or 60 g
• 1 tablespoon blossom water
• 500 g strawberries, trimmed, washed and cut into halves
• 5 tablespoons strawberry jam

Preparation

Combine biscuit crumb and butter in a bowl, rub the ingredients to form a dough, press dough over the base of a 24cm lose
bottom cake tin, and then set in the fridge for 10 minutes.
Place NESTLÉ® Sweetened Condensed Milk , water and corn flour in a large saucepan, bring to boil with constant stirring
until mixture thickens. Add blossom water and stir.
Pour hot cream mixture over the prepared cake tin. Set aside to cool into a room temperature. Arrange strawberries over the
cream mixture.
Heat strawberry jam in a small saucepan until it boils then pours the jam using a spoon over the strawberries.

Honey Cake
• 4 eggs
• 1 teaspoon lemon zest

• For the honey syrup:
• ½ cup water or 125 ml

• For the cream filling:
• 1 cup corn flakes or 30 g, for garnishing

Preparation

Whip the eggs and caster sugar for 6-8 minutes then add in the vanilla essence.
Sift the flour over the egg mixture in three batches with the grated lemon zest. Use a metal spoon to gently fold the mixture
together. Add in the melted butter.
Pour the mixture into a 22cm greased round tin and dust with flour. Bake in a 175° preheated oven for 30-40 minutes or
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until a skewer inserted in the center comes out clean. Turn out onto a wire rack and set aside to cool.
In a bowl, combine softened butter, and NESTLÉ® Sweetened Condensed Milk , mix by using a hand mixer for 5-6 minutes
or until mixture well combined and smooth. Put the cream mixture minimum of 1 hour in the fridge to be more stiff.
Mix the honey with water. Set aside.
Slice the cake into 3 layers. Spoon honey mixture over the layers. Fill with ½ of the cream filling between layers. Spread
other half of cream on top and sides of the cake.
Cover the top and the sides of the cake with corn flakes by using your hand.

Tiramisu Cream Cake
• 2 eggs
• ½ teaspoon vanilla essence
• ½ cup plain flour or 70 g, sifted

• For the cream:
• 2/3 cup liquid cream or 165 ml
• 2½ cups mascarpone cheese or 500 g
• 2 tablespoons gelatine powder, dissolved in 5 tablespoons of hot water
• 3 tablespoons NESCAFÉ® Gold, dissolved in ¾ cup or 185 ml of hot water
• 1½ tablespoons cocoa powder

Preparation

Whisk the eggs and caster sugar for 6-8 minutes or until it thickens, then mix in the vanilla essence.
Sift the flour over the egg mixture in three stages. Use a metal spoon to gently fold the mixture together.
Pour the mixture into a 22cm greased and floured round tin. Bake in a 190° preheated oven for 20 minu tes or until when
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inserting a skewer in the center it comes out clean. Then move out onto a wire rack to cool.
In a bowl, combine fresh liquid cream, NESTLÉ® Sweetened Condensed Milk and mascarpone cheese. Mix until the mixture
is smooth and almost firm then pour over the dissolved gelatin and stir constantly until well combined.
Cut and throw away 1 cm from the edges of the cake and then slice it into 2 layers. Place one layer of cake over the bottom
of 22cm cake tin and spoon ½ quantity of the melted NESCAFÉ® Gold . Pour over evenly ½ of the cream mixture. Repeat
the layering process ending with cream mixture.
Chill for 3 hours or until the cake is firm, after that dust with cocoa powder and remove from tin. Slice and serve.

Vanilla Swiss Roll with Caramelized Almond
• For the caramelized almond:
• 1 tablespoon butter
• ½ cup almonds or 100 g, chopped and toasted

• 6 eggs
• 1¼ cups plain flour or 175 g, sifted

• For the cream:

Preparation

Place sugar and butter in a small non-stick saucepan and stir constantly over a medium heat until sugar becomes golden
brown in color, add the chopped almonds, stir then pour and spread it over baking tray. Keep aside until it cools down to
room temperature. Remove from baking tray and roll to crumble.
Sift the flour over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together.
at 190° Bake for 15 minutes or until cake springs back when lightly touched. Remove and set aside to cool down.
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Meanwhile, add NESTLÉ® Sweetened Condensed Milk and butter to a non-stick medium saucepan, cook over low heat for 8
minutes with constant stirring until it thickens. Remove from heat and carefully stir in NESTLÉ Cream and vanilla. Leave
aside to cool into room temperature. Place a new large baking paper on the working table and turn the cake over the same,
then remove the old baking paper from the base.
Spread ¾ of the filling mixture on the cake and sprinkle some of the crumbled caramelized almonds. Roll up the cake from
the long side and press it firmly. Wrap the cake tightly with the same baking paper and place in freezer until it sets.
Remove from freezer, remove the baking paper and spread the remaining cream filling all over the Swiss roll; spread the
caramelized almond on the working table and roll the cake over. Place in fridge again until serving time comes.

Stuffed Chocolate Cake
• 6 eggs
• ¼ cup cocoa powder or 25 g, sifted

• 2 cups milk chocolate or 300 g, broken

Preparation

Sift the flour and cocoa over the eggs mixture in three batches. Use a metal spoon to gently fold the mixture together.
at 180° Bake for 20-25 minutes or until cake spri ngs back when lightly touched. Remove and set aside to cool down.
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Meanwhile, place butter, NESTLÉ® Sweetened Condensed Milk and the broken chocolate to a non-stick medium saucepan,
stir over low heat until chocolate is melted. Stir in NESTLÉ Cream and set aside to cool to room temperature. Place in the
fridge until its firm a little to spread.
Cut the cake into 2 equal sizes and sandwich the cake slices with ½ of the filling quantity. Spread some of the remaining
filling on top and sides of the cake.
Place in the fridge until the serving time. Slice and serve.
Squeeze some of the filling on top of the cake using a piping bag with a star nozzle.
Garnish the sides of the cake with chopped toasted almond.

Strawberry Cake with Cream Filling
• For the dough:
• 8 eggs

• 4 eggs
• 2 cups liquid cream or 500 ml, whipped

Preparation

Preheat oven to 175˚C. Grease a 26cm round cake tin and sprinkle with flour.
Mix eggs, vanilla powder, lemon zest and sugar in a bowl of an electric mixer for 6-8 minutes or until mixture becomes thick.
Add the flour while folding the mixture constantly gently using a metal spoon.
Pour the cake mixture over the prepared cake tin. Place in a preheated oven for 40-45 minutes or until when inserting a
skewer in the center comes out clean. Set aside to cool.
To make the filling: Mix water and NESTLÉ® Sweetened Condensed Milk in a saucepan and bring to boil.
Mix eggs, vanilla powder, corn flour and lemon zest in a mixing bowl then pour them into the boiled mixture. Bring to boil with
constant stirring until the mixture thickens. Set aside to cool. (Cover the filling with cling film to prevent the cream drying up).
Cut the cake into 3 layers. Mix the cooled filling with 1 cup of the whipped cream(reserve the remaining cup) until mixture is
smooth then place in a piping bag and pipe ½ the filling quantity over the first layer, cover with second layer, and pipe the
remaining filling over the second then cover with the third layer.
To garnish the cake: Spread the remaining whipped cream on top and sides of the cake. Press with your hand some crushed
pistachio on the sides and arrange some strawberries slices on top.
Brush strawberries with a warm strawberry jam for a better look.

Puff Pastry with Pastry Cream

• 700 g puff pastry, readymade
• 4 eggs

Preparation

Roll the puff pastry into 3 millimeters thin pastry. Press the dough by fork to avoid the dough from rising up. Using a medium
size plate; cut 3 round pieces of the dough and place on a baking tray. Bake in a 220° preheated oven for 15-18 minutes or
C
until golden brown. Remove from oven and set aside to cool to room temperature. (If using a small baking tray, then bake
one piece at each time).
Mix water and NESTLÉ® Sweetened Condensed Milk in a saucepan and bring to boil.
Mix eggs, vanilla powder, corn flour and lemon zest in a mixing bowl then pour them into the boiled mixture with constant
stirring. Bring to boil until the mixture thickens. Set it aside to cool. (Cover the filling with cling film to prevent cream drying up
from top).
Mix the cooled prepared cream until mixture is smooth then place in a piping bag and pipe ½ the cream quantity over the first
round crust, cover with second layer, and pipe the remaining filling over then cover with the third layer of crust.
You could sprinkle the top with icing sugar and caramelize it using a gun burner then garnish
with strawberries.

Raspberry with Mascarpone Cheesecake

• 2 tablespoons honey
• 1 cup liquid cream or 250 ml
• 2 cups mascarpone cheese or 400 g
• 1 cup raspberries or 200 g, frozen, thawed and puréed

Combine biscuit crumbs, butter and honey. Rub the ingredients using fingertips until well combined. Press over the base of
Whip fresh liquid cream, mascarpone cheese and NESTLÉ® Sweetened Condensed Milk in an electric mixture for 5-6
minutes or until mixture is stiff.
Add the dissolved gelatin to the cheese mixture with constant stirring. Add the puréed raspberry then mix all together.
Pour cheese mixture into prepared base. Place in the fridge for 3 hours or until cheese mixture is firm.

Rich Chocolate and Almond Brownies

• 4 eggs
• 1¼ cups butter or 250 g, melted
• 2¼ cups dark chocolate or 250 g, melted
• ½ cup plain flour or 70 g
• 1 cup almond powder or 100 g
• ¾ cup cocoa powder or 75 g, sifted
• ½ cup flaked almonds or 50 g, toasted

Preparation

Grease a 22cm x 26cm rectangular oven tray.
Combine eggs and sugar in a bowl and mix using electric mixer for 2 minutes on low speed then for 3 minutes on medium
speed or until mixture is very smooth.
Add NESTLÉ® Sweetened Condensed Milk , melted butter and melted chocolate and mix; add flour, almond powder, and
cacao powder, mix well until mixture becomes very smooth. Add almond flakes and stir.
Pour mixture over a prepared oven tray, and bake in preheated oven at 175˚C for 35-40 minutes or until a skewer when
inserted in the middle comes out clean.
Set aside to cool. Slice and serve.
Use dark chocolate with 70% cocoa solid for a stronger chocolate flavor.

Recetario Nestle Cakes

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