EasiYo black forest gateaux

Ingredients:

5 eggs
160g / 4½oz Caster sugar
140g / 4oz Plain flour (sifted)
140g / 4oz Cocoa powder (sifted)
Tin of black cherries well drained
½ Pack mini chocolate flakes
½ pot of Vanilla EasiYo Yoghurt, strained over night in the fridge

You will also need:

Chantilly cream: Whisk together 1 pint double cream with 1oz icing sugar and drop vanilla essence. Refrigerate until needed.

Stock syrup: Bring equal quantites of water and sugar to the boil and cool.

8" cake tin – well greased and lined in the base with greaseproof paper.

Method:

Preheat oven to 180°c – gas mark 4

Place caster sugar on a sheet of greaseproof paper on a baking tray and place in the oven for a few minutes until hot to the touch but not caramelising.

While sugar is in the oven whisk the eggs in a mixing bowl with the mixer on high speed for about 5 minutes, then take the sugar from the oven and pour it slowly into the egg mixture whisking for another 5 minutes.

Gradually add sifted flour and cocoa to the egg mix, folding in gently with a spoon or spatula.

Pour mixture into cake tin and bake for 30–40mins until a skewer inserted in the cake comes out clean.

Cool on a wire rack then slice cake into three equal slices horizontally.

Brush the bottom layer with stock syrup then add a layer of strained cherry yoghurt and place a layer of cherries on top. Repeat with second layer. Place third layer on top and cover the sides and top of cake with Chantilly cream.

Decorate the sides of the cake with the crushed flakes.

EasiYo Chocolate éclairs

Ingredients for Choux Pastry:

260ml / 9¼fl oz milk
1 tsp sugar
Pinch of salt
100g / 3½oz Butter, diced
120g / 4½oz Plain flour, sieved
4 Eggs

Method:

Preheat oven to 220°c/425f/ Gas mark 4.

For the éclairs, combine the milk, sugar, salt and diced butter in a saucepan.
Heat gently and stir until the butter has melted.
Quickly add the flour into the saucepan and mix together with the liquid ingredients.Do not allow the mixture to boil.
Keeping the heat low, beat the ingredients together vigorously for about five minutes.
The paste is ready when it clumps together in a smooth ball and comes away cleanly from the sides of the pan. Remove from the heat and allow to cool.

In a mixing bowl, beat the eggs together thoroughly until there are no strings of egg white. Slowly, in two or more batches, beat the eggs into the paste. Fit a piping bag with a nozzle and spoon the choux pastry mixture into the bag. Pipe lines of choux pastry about 10cm/4 inches onto baking sheets lined with silicone paper, or greased baking trays.

Bake in batches in oven for 20–25 minutes, or until golden brown and crisp (if the éclairs are just yellow, they will deflate upon cooling). When they are done, the inside should be hollow. Tip them on to a wire rack to cool.

Ingredients for Filling:

½ pot of Vanilla EasiYo Yoghurt, strained over night in the fridge
½ pint/250ml Cream

Method:

Whip the cream in a mixing bowl until thick, add the strained Vanilla yoghurt and combine making sure that it is smooth.

Fill a piping bag with a nozzle and spoon the vanilla mixture into the bag. Using the nozzle make a hole in one end of the underside of the éclair and fill with the vanilla mixture, do this at the other end of the éclair to ensure that the whole pastry is filled with the creamy vanilla mixture.

Ingredients for Decoration:

One large bar of chocolate, melted.

Method:

Melt the chocolate in a large enough bowl for the éclair to fit lentghways, pinching the éclair at the bottom, dip the top side of the éclair into the melted chocolate and place on a piece of silicone paper to set. Place the finished éclairs in the fridge to set.

EasiYo Carrot cake

Ingredients:

300g Plain brown flour, sifted
20g Soft brown sugar
2 tsp baking powder
Pinch bicarbonate of soda
4 Eggs
250ml Oil
200g Grated carrots
200g Sultanas

You will also need:

½ Container of EasiYo Sweet Greek Yoghurt, strained

Method:

Preheat oven to 180°c – gas mark 4
Grease and line a 20cm/8 inch deep cake tin with silicone paper.
Mix the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar, mix in the eggs and the oil.

Add in the carrots and fold everything together.
Fold in the sultanas.
Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean.
Leave to cool.

When cooled, slice the carrot cake in half horizontally.
Use half of the strained Sweet Greek yoghurt as a filling for the carrot cake, with the remainder of the yoghurt spread on top of the cake.

EasiYo Strawberry Delight

Ingredients for the cream filling:

Punnet fresh strawberries
Small tub double cream (whipped)
½ jar EasiYo sweet strawberry yoghurt
Icing sugar to decorate

Ingredients for the pastry:

4oz / 113g plain flour
2oz / 57g caster sugar
2oz / 57g butter
2 egg yolks

Method:

Place a coffee filter inside a sieve and place sieve over a bowl.
Place EasiYo strawberry yoghurt into the sieve, cover the sieve with clingfilm and leave to strain overnight in the fridge or for at least 12 hours.
The longer the yoghurt is left to strain the creamier the end result becomes.

Mix the strained yoghurt with the whipped cream and refrigerate until ready to use.

Rub fat into flour until it resembles fine breadcrumbs, add caster sugar and egg yolks and mix well to form a dough.
Roll out on a well floured board and cut into about 3" diameter circle shapes.

To assemble:

Place yoghurt/cream mix in piping bag.
Place shortcake circle on plate and gradually pipe a 2" high tower of the cream mix onto the biscuit.
Place strawberry quarters around the edge of the cream and sit another biscuit on top.
Finish with sifted icing sugar and a strawberry on top.