Cakes Special-Apple Cake-Peach Cream Cake-No Bake Butterscotch & Cream-Lemon cheese-Pineapple

Apple Cake

Ingredients:
3 egg whites1 cup apple sauce2 cups all-purpose flour1 cup sugar1 tsp baking soda / powder1/4 tsp salt1 1/2 tsp cinnamon1 tsp vanilla extract4 cups cored thinly sliced apples
Preparation:
Preheat oven a 350* F, beat egg whites until slightly foamy. Stir in applesauce, sugar and vanilla. In small bowl combine flour, baking soda, salt, cinnamon. Stir flour mixture into applesauce apple sauce mixture. In a 9 inch spring form pan or 13X9e.

Peach Cream Cake

Ingredients:
13 ounces cake cut into 1/4 th slices14 ounces condensed milk (low fat)1 cup cold water3 ounces vanilla pudding mix1 tsp vanilla essence29 ounces peaches in syrup
Preparation:
Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl,combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla essenceand whipped topping. Pour half the mixture over cake slices in pan. Arrange half the peach slices on top.
Repeat layers. Chill 4 hours or until set.
Serving Ideas: Cut into squares.

No-Bake Butterscotch & Cream Cheese Cake

Crust:
2 cups low-fat bread crumbs1/4 cups margarine, melted3 tbsps granulated sugar
Filling:
16 ounces fat-free cream cheese, softened3/4 cups granulated sugar1/2 cups cream1/2 cups curds1tsp pure vanilla essence1/2 tsp lemon juice1 tbsp unflavored gelatin1 tbsp water1/4 cups fat-free butterscotch topping
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.Press mixture firmly in a 8" pie pan. Chill one hour, or until firm. To prepare filling,combine cream cheese, sugar, whipped topping, curds, vanilla essence,and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water.Mix until gelatin is dissolved. Fold into cream cheese mixture. Divide batter in half.Fold butterscotch topping into one half and leave the other one plain.Pour butterscotch batter into a prepared 8" pie crust. Spoon plain batter over top.
Cover and refrigerate for two hours, or until set.
Serving Ideas: Cut into wedges and serve.

Lemon Cheese Cake

Ingredients:-
Half a tin of condensed milk
1 packet lemon jelly dissolved in one cup of water
1 tin of plain cream cheese
1 packet or 200 gm. of cream
50 gm of butter
1 teaspoon lemon rind
Juice of one lemon
1 packet of Marie biscuits crushed into crumbs

Preparation of Lemon cheese cake :

Dissolve one packet of lemon jelly in one cup of water over low heat till all the crystals of the jelly have dissolved. Always use this procedure or else some of the jelly crystals do not dissolve and the jelly does not set, leaving a thickish undissolved rubbery jelly base at the bottom. Crush the biscuits with a rolling pin, add the butter, mix well with your hands. Pour this mix on to the dish you want to bake in. Pat the mixture with your hands to make a base for the pudding and bake it for bout 7 minutes. Now your crust is ready. Next take out the cream cheese and put it in a bowl, add the dissolved jelly, lemon rind, juice of one lemon and condensed milk and beat well for about 2 to 3 minutes. Pour in the fresh cream and beat again. Now pour this mixture on to the biscuit crust which you have prepared. Set it in the deep freezer for about 45 minutes and it is ready. This is an excellent pudding and one can make it at the shortest possible notice. To freeze: Put it in a rigid box, label, date. Thawing: 6 to 7 hours on the fridge shelf.

Pineapple Cake

Ingredients:-

2 large eggs
55 grams (2 oz.) self-raising flour
3 tablespoons melted butter or margarine
85 grams (3 oz.) sugar
200 grams (7 oz.) fresh cream
3 to 4 tablespoons powdered sugar
1 small can (450 grams) pineapple slices
A few cherries for decoration

Preparation of Pineapple cake :

Sieve the flour. Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes. Add the flour, melted butter and two tablespoons of hot water. Mix very well with a metal spoon. Grease and dust a 100 mm x 250 mm (4" x 10") tin. Pour the mixture into the prepared tin. Bake in hot oven at 400*C for 15 minutes and cool the cake. Divide the cake in two parts horizontally. Chop the pineapple slices very finely and keep aside the syrup. Pour a little syrup over the cake and allow to soak. Repeat after 10 minutes. Be sure that the cake is moist. Beat the cream with powdered sugar. Spread a little cream over one part. Sprinkle pineapple pieces over the cream, leaving a few for decoration. Put the other part of cake on top. Cover the cake completely with cream. Decorate with balance pineapple pieces and the cherries. Chill the cake. Cut into slices and serve.