Aldi Crowd Sourced Easter Cake Recipes!!

If you read my last post about Aldi Crowd Sourced Easter Cake and thought to yourself that you would like to give it a go here are some recipes to help you out with this mammoth task.

Baked Cheesecake 

For the base:
170g Greenvale unsalted butter, melted
280g Belmont Original Digestive Biscuits, finely crushed
2 tablespoons of The Pantry caster sugar

Preheat the oven to 180 degrees
Put the biscuits into a large bowl and crush with a rolling pin (or whizz in the food processor)
Melt the butter in a pan and stir in the biscuit crumbs and sugar to combine
Line a 23cm / 8inch deep spring-form cake tin with non-stick baking parchment – the bottom and sides need to be lined
Press the biscuit crumb mixture into the bottom of the tin and bake at 180 degrees for 10 minutes. Then remove from the oven and leave to cool.
Turn the oven up to 200 degrees in preparation for the filling

For the filling:
900g The Cheese Emporium soft cheese
250g The Pantry caster sugar
3 tablespoons of The Pantry plain flour
½ teaspoon of Stonemill salt
1 teaspoon of vanilla extract
1 teaspoon of The Pantry lemon juice
3 large Merevale eggs and 1 yolk
200ml Cowbelle soured cream

Put the cream cheese in a mixer and beat on a low speed for about two minutes, or beat with a wooden spoon. Add the sugar, flour and salt and mix gently to combine
Use a balloon whisk or the whisk attachment on your mixer or hand mixer to add in the vanilla and lemon. Then add the eggs and yolk one at a time, whisking well after each addition
Gently mix in the soured cream
Brush the insides of the lined tin with a little melted butter
Place the tin (with prepared base) onto a baking tray and carefully pour in the filling
Put into the centre of the preheated oven and bake for ten minutes. Reduce the temperature to 100 degrees and bake for a further 35 minutes. The mixture should be set but have a slight wobble if you move the tin.
Leave the cheesecake in the oven to cool for two hours
Remove from the oven and put in the fridge to cool overnight (or for at least 8 hours).

Victoria Sponge  

225g Greenvale unsalted butter, softened
225g The Pantry caster sugar,
4 large Merevale eggs
225g The Pantry self-raising flour
2 tsp The Pantry baking powder
4 tablespoons of Grandessa Strawberry Jam

Cream together the butter and sugar using a balloon whisk or an electric mixer. Once the mixture is pale and fluffy, add the eggs, one at a time, beating well after each addition
On a lower speed, gently add the flour and baking powder. Mix until combined
Scrape the mixture into two lined 8 inch loose bottomed cake tins and bake in the preheated oven at 180 degrees for 20-25 mins
Remove from the oven and leave to cool in the tins for 2 minutes before turning out on to a cooling rack
Once the cakes are completely cold, sandwich with a little buttercream and the strawberry jam.

Rich Chocolate Cake

125g Greenvale unsalted butter
125g Aldi’s Moser Roth dark chocolate
50g cocoa powder
3 Merevale eggs
75g The Pantry caster sugar
75g The Pantry light brown soft sugar
125g The Pantry plain flour
Pinch of salt
200ml Cowbelle double cream

Pre-heat the oven to 180°C/350°F/Gas Mark 4
Line two 20cm/8inch shallow cake tins with baking paper
In a small saucepan gently heat 75g chocolate and the butter
Separate the eggs and beat the egg whites with the pinch of salt and a teaspoon of caster sugar until they are stiff
In a separate bowl whisk the egg yolks with the remaining caster sugar and light brown sugar until pale, then fold in the cocoa powder, flour and the baking powder and finally stir in the melted chocolate mixture
Fold in the egg whites and then divide this mixture between the two tins
Bake for approx. 15 minutes, until firm
Allow to cool
Whisk the cream until it just holds its shape
Grate the remaining chocolate and mix into the cream
Use this cream to sandwich the two cakes together

Fruit Cake 

2 large Merevale eggs separated
200g The Pantry plain flour
100g The Pantry caster sugar
125g Greenvale unsalted butter
60g The Pantry Walnuts
150g The Foodie Market fruit mix
70g Grandessa honey
60ml Cowbelle semi skimmed milk
1 x tsp The Pantry baking powder

Preheat the oven to 180°C/350°F/Gas Mark 4
Break up the walnuts, mix together in a bowl and add the rest of the dried fruits
Take a dessert spoon of the flour and mix in with the fruit and nuts
In a large bowl cream the butter with the sugar and honey
Beat in the eggs and the milk
Then fold in the flour and baking powder
Mix in the dried fruits and walnuts
Put the mixture into a round cake tin which has been lined
Bake for 45/60 mins, until risen and golden brown.
Transfer to a wire rack to cool
Top tip: check it’s ready by putting a cocktail stick into the cake it comes out clean.

Carrot Cake 

2 cups of The Pantry plain flour
2 teaspoons The Pantry baking powder
2 teaspoons The Pantry baking soda
1/2 teaspoon salt
2 teaspoonsground cinnamon
2 cups The Pantry white sugar
4 Merevale eggs
1/3 cups Solesta vegetable oil
4 cups grated Wood Farm carrots
3/4 cup chopped The Pantry walnuts

Preheat oven to 175 degrees
Grease and flour a 9x13 inch pan
Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside
In a large bowl, mix together the sugar and eggs until thick and pale
Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan
Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
When cool, frost with your favourite cream cheese frosting.


Butter Cream 
500g Greenvale unsalted butter, softened
1kg icing sugar
4-5 tablespoons of Cowbelle semi skimmed milk

Beat the soft butter with half of the icing sugar and 4 tablespoons of milk, in a mixer or fiercely by hand
Once this is all combined, add the remaining ingredients and beat again
Use an electric mixer and beat it on the highest setting for 2-3 mins to make it smooth and creamy

Other decorations:
Dairyfine Milk Chocolate Mini Eggs 

Sugar Flowers & Butterflies (optional decorations)
3 small packets of pastel coloured sugar paste 
500g pack of royal icing sugar (mixed according to packet instructions)
Butterfly, blossom, daisy or flower shaped icing cutter
Piping bag and No.2 nozzle

For the sugar flowers and butterflies, roll out the sugar-paste as thinly as possible on a surface lightly dusted with icing sugar
Use the icing cutters to stamp out lots of flower shapes and butterflies. 
Leave the flowers to dry on a piece of baking paper and dry the butterflies over the edge of a square tin or container – so they dry in a butterfly position
Put the royal icing into your piping bag and pipe a dot in the centre of each of the sugar flowers and a line in the middle of the butterflies wings
Remove and set aside to dry

Top tip: The flowers & butterflies can be made up to a month in advance and stored in an airtight container

I hope you have lots of fun making all this :)

No comments:

Post a Comment