No bake Birthday cake

Its my sisters birthday in 2 weeks and what's a birthday without a delicious Birthday cake? Unfortunately she is living in Korea and apparently Koreans aren't that big on baking which means....their apartment doesn't come with an oven! I know complete madness! I use my oven everyday! I don't think I'd be able to cope. Some how she has been and she even has her own cooking blog now, check it out here. 

So in honour of her Birthday here is a Birthday cake blog post, with a twist. Both of these cakes can be made without using an oven. I'm not even sure if they qualify as "cake" per-say, but they do qualify as delicious!

Chocolate Sherry Log

(This is a kiwi classic and one of my Mum's favourites.)


















  • 1 packet chocolate chip biscuits -- not chocolate coated
  • Sweet Sherry
  • Whipped, sweetened cream
  • Grated dark chocolate
  • Glacè cherries

Pour the sherry (or any sweet liqueur really) into a shallow bowl. 

Soak each biscuit in this mixture to the slow count of 30. Put a thin layer of whipped cream between each one. Cover the resulting log with the remainder of the cream. Sprinkle with grated chocolate and decorate with cherries. 

Refrigerate before serving.

This is a super quick and easy desert to make, great if you have to bring something to a BBQ, party etc and really, reeealy good!

Macadamia Chocolate Raspberry Ice Cream Log


 
Preparation time - 10 minutes;
Freeze time - 4 hours minimum; best frozen overnight; Makes - 2 Litres

Ingredients

  • 2 litres (4 cups or 34 ounces) Chocolate ice cream, softened
  • 2 cups macadamia nuts, roughly chopped (or any roasted nuts would work)
  • 300g (10 ounces) frozen raspberries (save 1/3 cup for serving)
  • 150g (5 ounces) nougat (optional)
  • Extra roughly chopped macadamia nuts to serve 
  • You could also add little pieces of your favourite chocolate bar or crushed oreos- yum!

Method:

Line a 20 x 10cm (4 x 8 inch) loaf tin with parchment paper. Place ice cream into a large mixing bowl. 

Add macadamia nuts, raspberries and nougat to ice cream, using a spatula, gently fold through until just combined.

Press ice cream mixture into lined tin, level top with spatula. Cover top with parchment, place in freezer to allow ice cream to refreeze. This is best left overnight, or until ice cream is firm to the touch.

Remove ice cream log from tin with the baking paper. Serve slices of log with extra chopped macadamia nuts and frozen raspberries.

"Happy almost Birthday Sis"  


(Apparently these cupcakes say Happy Birthday in Korean, but they could say anything really lol)

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