1 package Dreem Apricot jelly 70g
1 cup boiling water
½ cup cold water
1 package Dreem Vanilla cake mix 400g
3 medium sized eggs
¾ cup melted butter
1 Small can fruit halves, drained and sliced *optional
1 sachet Dreem Whipped Topping 45g
Prepare Dreem Vanilla Cake mix and bake it as per the directions in “Method Of Preparation” *If using your own cake ingredients use Dreem Cake Chef [high quality baking powder + Cake improver] for a guaranteed cake lift.
Dissolve the jelly in the boiling water. Add the cold water (or the juice from the fruit halves if you are using canned fruit).
Stir in the fruit when the jelly starts to thicken.
Tip the cake out of the baking dish on to a rack to cool.
Grease the baking dish lightly with butter or margarine.
Pour the jelly into the baking dish and leave it in the refrigerator to set.
Spread a thin layer of Dreem Whipped Topping on the jelly.
Put the cooled cake in the baking dish, on top of the jelly, and invert the whole thing, so the jelly layer is on top.
Use the rest of the Whipped Topping to decorate each serving.
Chocolate Sponge Cake: Preheat oven to 180 degrees C and place the oven rack in the center of the oven. Grease pan with butter or margarine. Line the pan with parchment paper and then butter and flour the paper and Set aside. *If using your own cake ingredients use Dreem Cake Chef [high quality baking powder + Cake improver] for a guaranteed cake lift.
Separate 2-3 eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).
In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat until this mixture is light and fluffy (about five minutes). Set aside while you beat the egg whites.
In a clean mixing bowl, with the whisk, beat the egg whites until foamy. Add the some Dreem Whipped Topping “Check Method of preparation for the Whipped Topping” and beat at medium-high speed until soft peaks form. Gradually beat in 2 tablespoons of sugar until firm peaks form.
Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until included. Don't over mix or the batter will let the air out. Spread the batter evenly into the prepared pan with a spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.
Once the cake has cooled, spread with Dreem Whipped Topping and gently roll the cake, peeling off the parchment paper as you roll.
Can be stored in the refrigerator for up to five days.
Enjoy Dreem
Easy Ice Cream Sandwich
1/2 cup butter, melted
1/2 cup white sugar
1 large egg
1 sachet Dreem Vanilla 1g
1/2 cup flour 65g
1/4 cup Dreem Choco drink or cocoa powder
1/4 teaspoon salt
1 package Dreem Vanilla Ice Cream
Preheat oven to 180 degrees C and place rack in center of oven. Grease with butter or margarine.
In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and Dreem vanilla. Add the flour, Dreem Choco or cocoa powder& salt and stir until combined and smooth. Spread the mixture evenly in the prepared pan. Bake for about 10 minutes, or until the cake is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.
After cooling down gently lift the cake onto a cutting board. Cut the cake into 2 layers across. Place one half of the cake, top side down, on a large piece of plastic wrap.
Prepare Dreem Vanilla Ice Cream as mentioned in “Method of preparation”. Spread the softened ice cream, smoothing with a spatula. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight.
To Serve the Ice Cream Sandwiches, Cut into even rectangles and eat right away or store in freezer again.
Pre-heat oven to 176 Degrees C. Grease pan with butter or margarine and prepare Dreem Cake Mix as in “Method of preparation” Then pour into the prepared pan.
Prepare Dreem Crème Caramel and pour very slowly over the cake mixture.
Grease aluminum foil to avoid sticking and cover the pan TIGHTLY with the foil.
Carefully pour hot water into the larger pan to a depth of 5cm the place the cake pan over the water for 2 hours (test); do not uncover during this time.
After two hours, remove cake pan from water and allow it to cool for 15 minutes. Peel off the aluminum foil and cover the top with the Caramel Sauce sachet included in Dreem Crème Caramel package.
Cool completely then refrigerate.
Enjoy Dreem
Trifle
1 package Dreem Vanilla Cake Mix 400g
3 medium sized eggs
¾ cup melted butter
Fresh strawberries
1/4 cup orange juice for a moist cake
1 package Dreem Custard 70g
2 cups milk
2 sachets Dreem Whipping Topping 90g
Prepare Dreem Vanilla Cake Mix as in “Method of preparation”, let cool.
Slice strawberries.
Prepare Dreem Custard mix as in “Method of preparation.
Cut the cake into 2.50cm cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer with whipped topping then cake then add a layer of custard topped with half of the strawberries followed by cubes of cake and repeat as desired. In a medium bowl, Use the remaining Dreem Whipped topping and spread over top of trifle. Garnish with strawberries.
Enjoy Dreem
Mock Chiffon Custard Cake
1 package Dreem Vanilla Cake Mix 400g
3 medium sized eggs
¾ cup melted butter
1 package Dreem Custard 70g
1 cup milk
2 sachet Dreem Whipped Topping 90g
Fresh Strawberry halves or Dreem Strawberry Jelly
Follow Dreem cake mix “Method of preparation” and bake as directed. Allow to cool. *If using your own cake ingredients use Dreem Cake Chef [high quality baking powder + Cake improver] for a guaranteed cake lift.
To Make Filling: Mix together Dreem Custard as in the “Method of preparation”. Fold in half the portion of Dreem whipped topping. Spread half of the custard mixture on one cake layer and top with sliced strawberries or Strawberry jelly.
Add second cake layer and frost the top and sides of cake with remaining whipped topping and decorate with strawberries.
