Polish Cake – A Quick and Easy No Bake Treat

 

To say my childhood was eventful would be a huge understatement. It had some major low points, with some moments of loveliness thrown in. One of the events which happened as a result of other events was me being fostered for a while. I could tell you so much about my foster family. Maybe one day I will.

Jean, my foster mother, used to cook all meals from scratch. She was a fantastic cook. Everything she made was made with love, and was heartily comforting to eat. One of the treats she used to make was Polish Cake. I have no idea if it is really from Poland, although I highly doubt it is as I can find no mention of it anywhere else. And it is not a cake. But she called it Polish Cake, so the name stuck. Luckily she gave the recipe to my sister so we have been able to carry on making it, and our children have had the pleasure of it too. My son absolutely loves it, just like I always have. It used to be such a wonderful treat. Strange as it may sound, no matter how tough the day had been, Polish Cake made everything better.

It is such a simple sweet treat. A biscuit base topped with chocolate. You could jazz it up and add various extra ingredients such as glace cherries, nuts etc to make a tiffin type treat, but I love it just as it is. It is meant to be topped with dark chocolate, but I use milk chocolate as my son hates dark. It is still delicious with milk, but it does taste even better with dark. It is entirely your choice though which you use.

You can make it in any shape tin you like. I prefer to use square or rectangle as it is easier to cut. I find it helps to line the tin with baking/greaseproof paper to make removing the Polish Cake a lot easier. You can use any sized tin you prefer, but note that the bigger the tin, the thinner the Cake will be. I like to double up on the ingredients and use a 12 x 7 inch tin. That makes the thickness you see in the photograph. If you do that, you won’t need to double up on the chocolate amount for the top, just add an extra 50g. You will still have enough.

I hope you love this as much as we all do!


POLISH CAKE

225g digestive biscuits

100g unsalted butter

1 generous tbsp golden syrup

4 rounded tsp drinking chocolate

150g dark chocolate

  • Grease and line a baking tin, using a strip of baking paper the same width as your tin, and long enough to cover the bottom and 2 sides with a bit extra to help to lift it out when it is ready.
  • Crush the digestive biscuits into crumbs. This is easiest in a food processor, but you can also place them in a ziplock bag, and bash them with the end of a rolling pin.
  • Place the butter, syrup and drinking chocolate in a large saucepan and heat gently until melted. Keep stirring until it becomes smooth. It might look like it has all separated, but keep mixing and it will come together. Remove from the heat.
  • Add the crushed biscuits to the pan and mix well until thoroughly combined.
  • Tip the biscuit mixture into your prepared tin and press down firmly and evenly with the back of a spoon.
  • Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. (Or you can melt it in a heatproof bowl in the microwave, checking it every 10 seconds to make sure it doesn’t burn).
  • Pour the melted chocolate over the biscuit and spread it evenly to cover.
  • Place in the fridge until set.
  • Lift the Polish Cake out of the tin using the paper to help you. Cut into preferred sized pieces with a long sharp knife, and enjoy!

 

 

Peach Schnapps and Raspberry No Bake Cheesecake Hearts

One of my all-time favourite desserts has to be a no-bake cheesecake. So simple to make, yet with so many different flavour combinations to try. My favourite up until now has been THIS ROSE AND PISTACHIO CHEESECAKE but I think I’ve now come up with a worthy contender for the title of my number one recipe.

I was kindly sent a fantastic mini hearts pan to use from The Little Cook Shop and I’ve used it in a few recipes now as it is so versatile. (See HERE and HERE for a couple of other recipes using it). I was going to make one big cheesecake but decided that mini hearts ones would be much nicer, especially as the topping was going to be bright red. I was also going to make a peach puree to mix in but decided to use peach Schnapps instead. I used Archers as I always have a bottle in the house. You can’t beat Archers and lemonade on a Summer’s evening!

The secret of a no-bake cheesecake is in the pan you use. Never make one in a pan that has a fixed base, or else you’ll have a nightmare trying to get it out in one piece (unless you line it with strong foil first and lift it out). That is why this heart pan is so perfect. Each heart has a loose base so that you can easily push the cheesecakes out of the pan when they are set. It is such a good quality pan and washes up so easily too. I really can’t recommend it highly enough!

I made these cheesecakes yesterday and half of them disappeared very very quickly. I’ve eaten another one today and it tastes just as good, if not better! These will keep well in the fridge for a few days, but I doubt you’ll have any left after two!

PEACH SCHNAPPS AND RASPBERRY NO-BAKE CHEESECAKES

160g digestive biscuits (about 10 biscuits)

60g unsalted butter, melted

150g full-fat cream cheese

30g icing sugar

85ml double cream

2.5 tbsp Peach Schnapps, or more for a stronger taste

150g fresh raspberries, rinsed

30g caster sugar

0.5 tsp lemon juice

extra raspberries to decorate if required

  • To make the biscuit base, either blitz the digestives in a food processor, or place them in a ziplock bag and bash them with a rolling pin, until you have fine crumbs. Add the melted butter and mix well until completely combined.
  • Divide the mixture equally among the heart shaped cavities, and press down firmly with the back of a teaspoon until flat and well-compacted.
  • Place in the fridge for an hour to firm up.
  • Place the cream cheese and icing sugar in to a bowl and whisk until smooth. Place the double cream in to another bowl and whisk until it reaches soft peak stage. (This means that peaks will form when you lift the whisk out of the cream, but the tips of the peaks will fold back down).
  • Add the cream to the cream cheese and fold in until combined. You’ll notice it becoming thicker as you do this. The more you fold, the thicker it will become. Add the peach schnapps and keep folding to mix it in well, until smooth. (Taste a tiny bit at this stage and add more schnapps if required).
  • Divide the mixture between the hearts. I found it easier to use a piping bag to make sure I covered the bases completely. Use a small palette knife or spatula to level the tops, then place in the fridge for at least 3 hours to set. The longer the better.
  • While the cheesecakes are in the fridge, make the raspberry sauce: Press the raspberries through a fine-meshed sieve to remove the seeds (or blitz in a food processor and then pass through the sieve). Pour the seedless raspberry juice into a small saucepan, add the sugar and lemon juice, mix, and place over a low heat on the hob. Let the mixture come to a boil, stirring regularly, and keep on the heat until the sauce starts to thicken. Remove from the heat and allow to cool.
  • When the cheesecakes are set, remove from the fridge and push the bases up from underneath to release them from the pan. Use a knife to gently ease the metal heart base off the biscuit. Place on to a serving plate.
  • Stir the sauce until smooth and pour in to a disposable piping bag. (If the sauce has thickened too much, just mix in a little bit of boiled water that has cooled down). Cut a tiny end off the bag to make a very small opening. Drizzle the sauce over the cheesecakes, and add a raspberry on top of each if required to decorate.
  • Enjoy!!!

As these are so small with a decent amount of biscuit base, they are easy to pick up to eat. Or you can be more civilised and use a spoon, of course.

You could substitute the Schnapps for any flavour or alcohol you prefer. I can think of many cocktail-inspired cheesecakes to try with various alcohol and fruit toppings. I’m looking forward to making many more!

No Bake Peanut Butter and Jelly Cheesecake Recipe with Reese’s Peanut Butter Cups

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I was lucky enough to receive another yummy Degustabox in September and one of the scrumptious food items was Reese’s Peanut Butter Cups. (We’re still getting through the other items but my box review will be up when we’ve tried it all).

I was lucky enough to receive 2 packets of these peanut butter cups, and each packet contained 3 cups. I must admit, I had never tasted them before so was excited to try them. Chocolate covered peanut butter… heaven! Well, I liked them so much I had to buy more for this recipe!

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I was wondering what I could make with them and decided that as Reese’s is an American company, I wanted to try the favourite American combination of peanut butter and jelly. I had to spend some time Googling this… should it be jelly like we eat in trifles, or jelly as in jam? What flavour should it be? I discovered that it is jamlike, and traditionally grape flavoured. However I couldn’t find grape jelly/jam anywhere here so I used strawberry. I think any berry jam would work just as well. In this recipe I used 8 peanut butter cups and the peanut butter taste was strong but delicious. If you want a more subtle taste I would use 5 or 6. You can always add more if you want it stronger. Also, I like quite a deep cheesecake as it’s a really indulgent creamy dessert, but if you like a thinner one, just use half of the ingredients. I made this in an 8 inch deep cake tin. Anyway, enough waffling, here’s the recipe:

NO BAKE PEANUT BUTTER AND JELLY CHEESECAKE

250g digestive biscuits

80g unsalted butter

1 tbsp caster sugar

560g cream cheese

250ml double cream

80g icing sugar

5 to 8 Reese’s peanut butter cups, depending on how strong you want the flavour

3 tbsp strawberry jam

  • Line a deep cake tin with foil, getting rid of any big creases by pressing them down. Blitz the digestive biscuits in a food processor, or crush in a sandwich bag until there are no big chunks left. Mix in the caster sugar.
  • Melt the butter and then pour on to the biscuit crumbs. Mix well and then transfer to the foil lined tin. Spread it all over the base and press down firmly with the back of a metal spoon. Place in fridge for 30 minutes to harden.
  • Place the Reese’s peanut butter cups in a heatproof bowl and either melt over a pan of barely simmering water making sure the bottom of the bowl does not touch the water, or heat in the microwave checking every few seconds so they don’t burn. Stir the chocolate and peanut butter mixture well until it is all combined and is one colour.
  • In a large bowl, beat the cream cheese until smooth. Add the icing sugar and continue to beat. Add the melted Reese’s cups and beat well until it is all combined. Add the cream and beat until the mixture thickens. Alternatively you can beat the cream in a separate bowl until soft peak stage, then fold it into the peanut butter cheesecake mixture.
  • Pour the mixture on top of the biscuit base and spread evenly.
  • Very gently heat the jam until it just starts to go liquidy, then sieve to remove any lumps of fruit. (You just want the “jelly”). Use a teaspoon to drop little blobs of the jam on top of the cheesecake, then use a cocktail stick or skewer to make a swirly pattern. Place in fridge and chill for at least 4 hours until set.
  • To remove, gently lift the foil out of the tin, peel away from cheesecake and serve.

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