As Tom was coming back from his yearly stint working at a summer camp in America, I needed to give him a proper Welsh welcome home, and so I did 😉
in between working long ass shifts, the three days before he flew back, I wanted to make three things for his arrival, so I had to get organised. I wanted to make:
- A Welshcake cheesecake,
- Triple choc chip cookies, and…
- Something for the first dinner back
For the cheesecake, I wanted to make truffles to adorn it, so first I infused double cream with some Welshcakes ( I had bought these, but next time I’ll probably make them myself) and the flavours of a welshcake, so some mixed spice went in there, too
After it had simmered and infused I strained it and combined with some of Willes 100% cacao and a good 80% Venezuelan dark chocolate to make the ganache. Pour and leave to set in a bowl.
I then rolled the ganache into bowls with a melon baller (It really works!) and laid them on a tray lined with baking silicone, (although baking parchment would also work).
Leave to set for a few hours, I left it overnight, then they will be ready to enrobe.
When fully set, I tempered a further 2 bars of 80% Venezuelan. Now, I usually use the method where you add in some of the chopped chocolate into the melted chocolate, but since I had recently bought a proper marble slab, I wanted to do it the traditional way.
coat the truffle balls, shake off the excess and leave to set on a tray.
Now, for the cheesecake.
Now, I know A LOT of people are scared by the words ‘Baked Cheesecake’ but my homegrown method of ‘3,3,1’ seems to work, and I make a lot of cheesecakes 😉
Basically it’s 3 eggs, 3 packets of cream cheese and 1 tub of sour cream, then your flavours accordingly – obviously don’t take the piss with the amount of liquid, but it should work.
For this one, coming home to Wales I wanted to make something very, well, WELSH – and nothing is Welsh’er than a Welshcake.
After I had made the biscuit base of crushed digestives and butter, and left to set int the fridge for 3 hours was time to make the batter.
To my usual mix i added a cupful of raisins soaked overnight in a mixture of black tea, and Pedro Ximénez sherry, lots of mixed spice, a crumbled packet of Welshcakes and a decent grating of nutmeg. Then put it into a preheated oven at 160c (fan) for 40-45 mins, then on 140 for 20 mins or so.
Checking halfway through it really seemed like it wasn’t going to work, as the filling was still uncooked in the centre. But I persevered and it did, Yipee!
After taking out and letting to cool on a rack for a couple of hours, place in the fridge for a minimum of 4 hours, I did it overnight.
The next morning, un sheath your cake from its springform pan. The best way, Queen Nigella taught me, is to place it on top of a large can or something, unclip and slowly slide down. This is when you get the full moment of truth if things have worked, or not.
To place on top of the cake I put my now finished truffles and macerated, sliced strawberries, made with a splash of Żubrówka, mmm!
I placed it on my Iittala Kastehelmi cake platter, and hand printed a little sign for my Mr Jones.
The cookies I made by using this recipe. Its lush, I’d seriously recommend
For the savoury bake I made a chicken and bacon pie – of which I’ll be posting about tomorrow for ye