lumicero/recipes-ing2inst huggingface dataset:
Title: berries in syrup
Ingredients:
- 1/2 sugar
- 2 raspberries
- 3 blackberries
- 3
Instructions:
1. cook sugar in a heavy pot over low heat until melted and golden.
2. continue cooking until darker brown and remove from heat.
3. carefully add malaga wine return to heat and simmer until caramelized sugar is dissolved and mixture reduces to 1 1/2 cup.
4. remove and cool.
5. mix berries and divide between 8 cups, pour syrup over berries, serve.
Title: Pumpkin Walnut Cake
Ingredients:
- 1 canned pumpkin puree
- 1 evaporated milk
- 4 eggs
- 1 white sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground allspice
- 1/2 salt
- 1 walnuts
- 2 margarine
- 7/8
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly grease a 9x13 inch baking pan.
3. In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt.
4. Transfer mixture to the prepared pan.
5. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
6. Bake 35 minutes in the preheated oven.
7. Reduce heat to 325 degrees F. and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
Title: Chocolate Mousse Napoleans
Ingredients:
- 1 puff pastry sheet
- 1 heavy cream
- 1/4 ground cinnamon
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 400 degrees F.
2. Thaw pastry sheet at room temperature for 30 minutes.
3. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks.
4. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
5. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
6. Place cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form.
7. Fold in melted chocolate pieces.
8. Split pastries into 2 layers.
9. Spread 18 bottom halves with chocolate cream.
10. Top with remaining top halves.
11. Serve immediately or cover and refrigerate up to 4 hours.
12. Drizzle across your choice of melted chocolate or caramel topping as well as confectioners sugar just before serving.
Title: Brownie Cookies
Ingredients:
- 4 all-purpose flour
- 1 baking soda
- 1/3 baking powder
- 1 1/2 unsalted butter
- 1/2 granulated sugar
- 1/4 vanilla extract
- 1 eggs
- 1 milk
- 2 walnuts
- 1
- 3/4
Instructions:
1. Melt the chocolate over hot water.
2. Sift the flour, baking soda, and baking powder together.
3. Set aside.
4. In the bowl of a mixer, cream the butter.
5. Add the sugar slowly and continue to beat.
6. Add the vanilla, then the eggs 1 at a time.
7. Add the chocolate and stir to blend.
8. Stir in the dry ingredients and the milk by hand.
9. When just blended, mix in the walnuts.
10. Cover and refrigerate dough for 30 minutes before rolling.
11. Preheat oven to 375 degres.
12. Lightly grease a cookie sheet.
13. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface.
14. When dough is 1/4 inch thick, cut it into rounds or other desired shapes.
15. Re-roll scraps and cut again.
16. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes.
17. Watch for any hot spots in the oven and don't let these cookies overbrown.
18. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
19. Lightly grease the back side of a large baking sheet.
20. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily.
21. Bake crust at 375 degrees for 5 to 7 minutes.
22. Let crust harden, then slide the cookie from the sheet and cool completely.
23. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter.
24. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan.
25. Freeze for 30 minutes before filling in order to set the crust.
26. Line each cup with waxed paper for easy removal.
Title: Ultimate Carrot Cake I I
Ingredients:
- 4 eggs
- 2 light brown sugar
- 1/2 salt
- 1 milk
- 1/2 Amarula cream liqueur
- 1/4 cake flour
- 3 1/2 baking powder
- 1 1/2 baking soda
- 3/4 ground cinnamon
- 1 ground nutmeg
- 1/2 ground ginger
- 1/2 ground cloves
- 1/4 carrots
- 3 fresh pineapple
- 1 walnut pieces
- 1 unsalted butter
- 4 cream cheese
- 1/2 confectioners' sugar
- 1 Amarula cream liqueur
- 3 vanilla extract
- 1
Instructions:
1. One 9x13x2 inch cake pan, buttered and lined with parchment paper.
2. Preheat the oven to 350 degrees.
3. In a bowl, combine eggs, sugar, salt, vegetable oil, milk, and Amarula.
4. Beat on medium speed for 30 seconds.
5. In another bowl, sift together the first seven dry ingredients.
6. Add the dry ingredients to the bowl of liquid ingredients and beat on low speed until blended.
7. Fold in the carrots, pineapple and walnuts.
8. Spread the batter evenly in the prepared pan and bake for 30 to 40 minutes, until the cake is firm.
9. Cool in the pan.
10. Icing:
11. Cream the butter with a mixer on medium speed until soft and light.
12. Add the cream cheese and continue mixing until smooth.
13. Add the Amarula, sugar and vanilla and blend for 10 minutes.
14. Remove the paper from the cake and transfer the cake to a cutting surface.
15. Cut the cake in half to make two layers.
16. Place one layer on a cardboard cake circle, cover with icing, then top with the other layer and cover the cake with the remaining icing.
Title: Lovely Fluffy Chocolate Mousse Scroll
Ingredients:
- 3 eggs
- 1/2 caster sugar
- 1 vanilla essence
- 1/2 flour
- 1 baking powder
- 2 butter
- 25 dark chocolate
- 1 1/2 butter
- 200
- 15
Instructions:
1. Sponge:
2. Preheat your oven to 180 degrees Celsius.
3. Crack the eggs into a nice big bowl and beat them until nice and fluffy and pale. Slowly add in the caster sugar while still beating until thick and shiny. Add the vanilla now.
4. Into the same bowl, sift the flour, baking powder, cocoa and melted butter. Gently fold this into the egg mixture, taking care not to knocked out all that air.
5. Pour the mixture into a greased and lined baking tray, approximately 18cmx28cm.
6. Bake for around 8-10 minutes. The sponge should be just pulling away from the edges.
7. Cool before flipping out onto baking paper, or put onto a cooling rack presentation side up.
8. Moose:
9. Heat up 3/4 cup of the cream until it is just about to boil. Pour this over the chocolate and butter and mix till it's all combined and glossy. Set aside and wait till it's cool.
10. Set aside 1/2 cup of the chocolate mixture to make little chocolate easter eggs to pop on top, and another 1/4 cup for a sauce to drizzle on top when finished.
11. Once the mixture is cooled, whip up the left over 3/4 cup of cream and fold in the chocolate. Now, the recipe said to then 'whisk until firm', but I almost turned mine to butter. I would say just fold it in and leave it at that.
12. Generously spread the moose over your lovely sponge and roll it up firmly. But not too firmly, just until the ends over lap. You can now chill it until you are ready to serve.
13. To decorate, drizzle your reserved chocolate over the top, make some eggs by rolling up the cold chocolate and dusting with cocoa powder and make some chocolate leaves - Either paint some clean glossy leaves with melted chocolate or simply cut some basic shapes from grease proof paper and dip one side in the chocolate. Chill before using.
14. Enjoy :).
Title: Peanut Butter M&m Sugar Cookies (Eggless)
Ingredients:
- 1/2 sugar
- 1/2 butter
- 2 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1 1/2 salt
- 1 flour
- 1/2 - 1
- 3
Instructions:
1. Preheat oven 350 Fahrenheit.
2. Mix melted butter and sugar.
3. Add vanilla and milk.
4. In another bowl mix dry ingredients-salt, flour, baking powder.
5. Combine wet and dry mixes and add flour to mixture to make it less sticky (I added 3T).
6. Stir in as many M&Ms as you desire.
7. Cook for 8-10 minutes or until the bottom is lightly browned.
8. This made 12 cookies.
Title: Roshan Di Kesar Pista Kulfi
Ingredients:
- 4 full-cream milk
- 1/2 saffron
- 6 sugar
- 2 green cardamoms
- 1/4 pistachios
- 2 cornflour
- 1 arrowroot
- 2 water
- 1 water
Instructions:
1. To prepare the kulfi, boil milk over medium flame until reduced to half.
2. Add saffron to the milk while it is boiling.
3. Add sugar.
4. Boil for the next 10 minutes.
5. Remove from heat.
6. Add cardamom and nuts.
7. Divide the mixture between 4 kulfi moulds.
8. Freeze until set.
9. Now, prepare the falooda.
10. For this, mix the cornflour with a little water.
11. Cook over low flame, stirring constantly, until transparent.
12. If needed, add some more water.
13. Push the mixture through a fine metal colander with the back of a spoon, into a bowl of chilled water.
14. Refrigerate until it's time to serve this dessert.
15. Garnish the kulfi with the falooda and serve.
Title: Substitute for Sweetened Condensed Milk
Ingredients:
- 1/4 salt
- 2 eggs
- 1 brown sugar
- 1 vanilla
- 2 flour
- 1/2 baking powder
Instructions:
1. Mix all ingredients together.
2. Use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.
Title: Candy Stripe Cookie Sticks
Ingredients:
- 8 white sugar
- 2 all-purpose flour
- 2 coarse salt
- 1 unsalted butter
- 10 heavy cream
- 1/2 heavy cream
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 400.
2. Put egg whites and sugar in a bowl, and mix with an electric mixer or egg beater until foamy. Slow speed, and add the flour and salt. Mix until it's just combined. Add the butter, cream, and vanilla and beat until combined.
3. Put one cup of the batter in a small bowl. Into the one cup batter add red food colouring until the desired colour had been reached. Put this tinted batter in a pastry bag, fitted with a small plain round tip. Secure the end of the pastry bag with a rubber band and set it aside.
4. Cut a stencil out off stiff cardboard with 3-by-6-inch rectangle in it. Line a baking sheet with parchment paper or a baking mat, and place the stencil down. Spoon heaping tablespoons of the batter into the stencil one at a time, spreading each out each spoonful with a spatula, until the shape is filled. Move the stencil over and make another rectangle in the same manner.
5. Pipe diagonal stripes with the tinted batter onto each rectangle, in a manner similar to a candy cane. Bake until a pale gold, about 6-8 minutes.
6. Immediately loosen the edged of the cookie with a spatula, and flip the cookie over, so that the stripes will be on the outside when rolled. Starting from one of the long sides, roll the cookie into a stick. Place with the seam side down on a clean work surface to let it cool. Repeat with the second cookie quickly.
7. Continue, making two or three cookies at a time as you baking sheet allows. Store between layers of parchment or wax paper in an airtight container for up to one week, or freeze.
Title: Rich Roll Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1 egg
- 1 vanilla extract
- 2 1/2 salt
- 1/2
Instructions:
1. Cream together butter and sugar. Beat in egg and extract. Combine and add flour and salt.
2. Wrap dough well and chill or freeze until you are able to handle it easily. Can also make day ahead and place in fridge wrapped in plastic wrap.
3. To bake: Preheat oven to 350. Roll out and cut with cookie cutters. Place on either a greased cookie sheet or one lined with a silpat liner or parchment paper. Bake 8-10 minutes for thin cookies or 15 minutes+ for thick cookies or cookies on a stick. When they are lightly browned, they are ready. Cool on pan for 1-2 minutes, transfer to a cooling rack to cool completely before decorating. Use your favorite icing recipe.
Title: Butterballs
Ingredients:
- 8 sweet butter
- 3 honey
- 1 unbleached all-purpose flour
- 1/2 salt
- 1 vanilla extract
- 1 pecans
- 3/4 confectioners' sugar
Instructions:
1. Preheat oven to 300 degrees. Grease one or two cookie sheets.
2. Cream butter. Beat in honey; gradually mix in flour and salt, then vanilla. Add pecans. Wrap dough in plastic wrap and chill for 1 hour.
3. Form balls by hand, the size of quarters. Place 2 inches apart on the prepared cookie sheets. Bake for 35 to 40 minutes.
4. Remove from oven; as soon as cool enough to touch, roll in confectioner's sugar. Allow to cool and roll again in sugar.
Title: To-Die-For Chocolate Mud Cake
Ingredients:
- 250 unsalted butter
- 200 dark chocolate
- 2 sugar
- 1 1/4 hot water
- 1 plain flour
- 1/2 self-raising flour
- 1/4 eggs
- 2 dark chocolate
- 100
- 2
Instructions:
1. Melt butter & chocolate with sugar and cocoa in large pan. Heat gently till well combined; stir in hot water; cool.
2. Sift flours together and stir in beaten eggs.
3. Bake in a lined cake tin in oven at 170 degrees Celcius for 1 hour.
4. Stand 5 - 10 minutes before turning out from cake tin.
5. Melt dark chocolate over gentle heat, stir in cream and mix well to make icing.
6. Ice mudcake when cool.
Title: Pineapple Upside-Down Cake in a Muffin Pan
Ingredients:
- 2 eggs
- 2/3 sugar
- 4 all-purpose flour
- 2/3 baking powder
- 1 salt
- 1/4 butter
- 2/3 brown sugar
- 1 pineapple rings
- 6 maraschino cherries
Instructions:
1. Preheat over to 350 degrees. Spray your muffin tins with non-stick cooking spray.
2. Bake time 10-15 minutes.
3. In a mixing bowl , add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
4. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
5. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top of brown sugar mixture. Add a cherry in the middle of each pineapple ring. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
Title: Chocolate-Dipped Nut Brittle With Sea Salt
Ingredients:
- 1/2 walnut pieces
- 1/2 pecan pieces
- 1/2 pine nuts
- 1/2 unsalted butter
- 1/4 vanilla extract
- 1 baking soda
- 1 granulated sugar
- 1 1/2 white corn syrup
- 1/2 sea salt
- 1
Instructions:
1. Preheat oven to 350°F Spread all the nuts on ungreased baking sheet and bake until toasted, about 10 minutes, stirring once. Let nuts cool completely.
2. Line a shallow rimmed 15 1/2" x 10" baking sheet with parchment paper and grease lightly with butter. In a small bowl, place butter, vanilla and baking soda (no need to blend); set aside.
3. In a heavy-bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup water to a boil, uncovered. While sugar cooks, brush down the sides of the pan with cool water. Boil sugar over high heat until it turns a light amber colour, about 12 minutes. Remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy). Stir in nuts until coated and spoon mixture onto prepared baking tray. Spread brittle as thinlly as possible with a greased rubber spatula, as thinly as possible. Let brittle cool completely at room temperature.
4. Melt chocolate chips in microwave on MEDIUM, stirring every 10 seconds, until melted. Crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment-lined baking tray. Sprinkle lightly with sea salt and allow chocolate to set.
Title: Banana Fritters
Ingredients:
- 2 bananas
- 1/4 lemon juice
- 1/4 flour
- 1 salt
- 2 egg
- 1/4 milk
- 1 baking powder
- 1 vanilla
- cinnamon
- sugar
Instructions:
1. Mix flour, baking powder and salt in a bowl.
2. Make a well in the center and crack the egg into the well.
3. Add a small quantity of milk and stir.
4. Continue adding the milk gradually, stirring all the while, until all the milk is added and the batter is smooth.
5. Add the vanilla and cinnamon.
6. Beat for about five minutes at medium speed, cover and set aside.
7. Peel and slice bananas diagonally into 1/4 inch slices.
8. Sprinkle with lemon juice and set aside for 10 minutes.
9. Coat the bananas thoroughly with batter.
10. Heat the oil and fry the coated pieces until golden brown.
11. Toss with sugar and serve hot - alone or with a scoop of vanilla ice cream.
Title: Orange Blossom Crepes
Ingredients:
- 1 cream cheese
- 1 milk
- 1/4 butter
- 1/4 sugar
- 1/4 fresh lemon juice
- 1/3 cornstarch
- 1 Grand Marnier
- 2 orange zest
- 1/2 cognac
- 1/4 eggs
- 1 milk
- 2 water
- 2 unbleached flour
- 2 butter
- 1/3 sugar
- 1/3 cognac
- 3/4 brandy
- 1 -2 vanilla extract
- 2
- 1
Instructions:
1. In small bowl, blend cream cheese, milk and almond extract, and stir in finely chopped almonds.
2. Spread onto center of cooked crepes, roll up, and set aside.
3. In large skillet or chafing dish, stir sugar and lemon juice into melted butter.
4. Dissolve cornstarch in orange juice, and add, along with Grand Marnier and grated peel to butter mixture.
5. Cook over low heat, stirring constantly, until thick and translucent.
6. Place filled crepes in sauce.
7. Heat to boiling.
8. Pour warm cognac over all.
9. Ignite, and spoon flaming sauce over crepes.
10. Garnish with toasted almonds and orange sections, and serve immediately.
11. Dessert Crepe Batter:
12. In a mixing bowl, whisk milk and water thoroughly with beaten eggs.
13. Gradually add flour, whisking constantly until smooth.
14. Add remaining ingredients, whisking constantly, and mix until smooth.
15. Cover, and refrigerate for at least 1 hour to allow air bubbles to escape.
16. Recipe can be doubled, tripled, etc.
17. This batter has a tendency to stick to the crepe pan while cooking due to the sugar, so use a little extra oil on the crepe pan.
18. To cook, spray a nonstick crepe pan with nonstick spray, and heat over medium heat until a drop of water sizzles and dances when it hits the pan.
19. Ladle about 2-3 Tbsp of batter into pan, and swirl around until it completely coats the bottom of the pan.
20. If you have any excess batter, just dump it back into the bowl.
21. Cook just until the edges of the crepe begin to look dry and a little crisp.
22. Turn over, and cook the other side for about 20-30 seconds longer.
23. Turn out onto a towel to cool, and repeat for the next crepe.
24. It should not be necessary to separate the crepes to prevent sticking, but you may, if desired.
25. Recipe makes about a dozen crepes, but I usually double it and store the extra crepes in the freezer.
26. Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.
27. Makes about 12-14 7" or 20- 24 5" crepes per recipe multiple.
Title: Sweet Gumdrop Cake
Ingredients:
- 2 butter
- 1 sugar
- 1 eggs
- 2 applesauce
- 1 1/2 cinnamon
- 1 clove
- 1 salt
- 1 baking soda
- 1 light raisins
- 1 dark raisin
- 1 1/2 flour
- 4
Instructions:
1. Preheat oven to 300° Dissolve baking soda in 1 tsp hot water.
2. Cream butter and sugar in mixing bowl.
3. Add applesauce, dissolved baking soda and eggs.
4. Add 2 C flour, cinnamon, cloves, salt.
5. Mix nuts, raisins and gumdrops in separate bowl.
6. Sift remaining 2 C flour over gumdrop mixture then add to the creamed mixture.
7. Grease and flour an angel food cake pan.
8. Pour batter into pan and bake 2 hours.
Title: Espresso Truffle Cream Frosting
Ingredients:
- 1/4 heavy cream
- 1 corn syrup
- 3 butter
- 1/4
- 8
Instructions:
1. Place cream, corn syrup and butter in a microwave safe bowl and microwave on med-high until hot but not boiling--about 1 minute.
2. Stir in espresso and the chocolate and stir until melted.
3. When cool to the touch, use a mixer and mix on medium, scraping down the bowl often, until the color lightens.
4. Frost your cake immediately since this frosting sets up quickly; if needed, you can mix in more cream, a teaspoon at a time for an easier spreading consistency.
5. Keep the cake refrigerated or frozen until ready to serve.
Title: Dark Chocolate Chunk Brownies With Sweet Cream Cheese Drizzle
Ingredients:
- 1 butter
- 2 granulated sugar
- 4 eggs
- 1 vanilla
- 1 all-purpose flour
- 1/2 cocoa powder
- 1 flour
- 1 cream cheese
- 2 milk
- 1 1/2 powdered sugar
- 1/2
Instructions:
1. Pre-heat the oven to 350 degrees. Spray a 9x13" pan with nonstick spray.
2. Melt the butter in a large microwave safe bowl. Stir in sugar. Add the eggs and vanilla and mix well.
3. In a separate bowl sift the flour and cocoa together three times. Then add the sifted flour and cocoa to the sugar mixture. Mix well.
4. In a small bowl, toss the chocolate chips in a Tbsp of flour, until they are lightly coated. This helps the chocolate chips suspend evenly throughout the batter instead of sinking to the bottom of the brownies. Once coated, add the chocolate chips to the batter and mix until evenly distributed.
5. Bake for 30-40 minutes or until toothpick inserted into the center of brownies comes out clean.
6. Mix softened cream cheese and milk with fork until smooth. Add powdered sugar until smooth and glossy. Drizzle over cooled brownies.
Title: Rhubarb Pudding
Ingredients:
- 1 sugar
- 1 flour
- 2 baking powder
- 1/2 milk
- 2 rhubarb
- 1 brown sugar
- 1 hot water
- 2 margarine
Instructions:
1. Mix sugar, flour, baking powder and milk together. Add Rhubarb. Stir and pour into 9" square pan (lightly greased).
2. Mix topping together and pour over top.
3. Bake 350F 45-50 minutes.
Title: Microwave Chocolate Oatrage Snack Cake
Ingredients:
- 1 butter
- 1 1/2 Quaker Oats
- 1/2 all-purpose flour
- 1 brown sugar
- 2 eggs
- 1 walnuts
- 1 vanilla extract
- 2
Instructions:
1. In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla.
2. Beat 3 minutes at medium speed or until mixture is light and fluffy.
3. Stir in 1 cup chocolate morsels.
4. Spread batter into 8" square microwave-safe dish; cover dish with wax paper.
5. Cook on HIGH power 4 minutes; rotate dish 1/4 turn.
6. Cook on HIGH power 4 to 5 minutes longer or until top of cake appears dry and bottom is an even color.
7. Sprinkle remaining 1 cup chocolate morsels over top of warm cake.
8. Let stand 10 minutes, then spread chocolate evenly over cake.
9. Cool directly on countertop.
10. Cut into serving pieces.
Title: Traditional German Obst Kuchen - Fresh Fruit Flan (Sponge Cake)
Ingredients:
- 1/4 margarine
- 2 butter
- 1/4 eggs
- 1/4 sugar
- 1 flour
- 1 dry yeast
- 1/2 vanilla
- 2/3 milk
- 2 -3 strawberries
- 1/2 water
Instructions:
1. Preheat oven to 350 degrees F.
2. In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
3. Add flour, then vanilla and mix well.
4. In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
5. Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
6. Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
7. Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
8. Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
9. Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!