I made these for Jer's 18th birthday, had lots of fun putting them together. As it was meant to be a mega surprise for her, I can only work on them when she was out of the house.

Dessert : Apple Crumble with Nutmeg and Hazelnuts

Apple Crumble with nutmeg and hazelnuts

Ingredients (filling)

4 apples, cored and sliced nto thick wedges

1 teaspoon brown sugar

1/2 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon butter

1/4 cup water

handful of blueberries, raspberries and blackberries

handful of rasins

icing sugar, for dusting

ground nutmeg for dusting

Ingredients (crumble)
100 grams butter, softened
120 grams flour
80 grams hazelnuts
80 grams sugar

Method
1. Prehead oven to 180 degree C
2. Cook apples with brown sugar, cinnamon, nutmeg, water and butter until softened
3. Portion the apples together with the berries and rasins into 6 ramekins, filling them about 3/4 full, leaving space for the crumble.
4. Pound hazelnuts in mortar and pestle.
5. Combine hazelnuts, flour, butter and sugar. Using fingertips, rub all the crumble ingredients until mixture is crumbly. Alternatively, with a food processor, pulsed all the crumble ingredients until they are crumbly. (When using the food processor, there is no need to pound the hazelnuts.)
6. Spoon crumble over the apples/berries/raisins.
7. Bake for 20 to 25 minutes.
8. Sprinkle icing sugar and nutmeg and serve warm.

Iused baking paper to line 4 of the ramkins as I wanted to pack them as gifts. When serving them at home, there is no need to line the ramkins.

Dessert : Mango Mousse Cake

Mango Mousse Cake

Ingredients for Sponge Cake

8 eggs

100 grams olive oil

500 grams optima flour

2 tablespoons water

2 tablespoons ovalatte

Method

1. Mix all ingredients together except olive oil, beat a low speed until combine, then increase speed to high.

2. When mixture double in volume, fold in the olive oil and mix well.

3. Grease the square cake tin and dust with flour before using.

4. Bake at 180 degree C for 25 minutes

Ingredients for mousse filling :

500 grams mango juice
500 grams fresh whipping cream
4 tablespoons gelatine (mix with warm water till dissolved)

Method
1. Add the gelatine mixture to the mango juice
2. Whip the fresh whipping cream and fold into the mango/gelatine mixture.

To assemble
1. Trim sponge cake to desire size (about 1 cm smaller than the angular setting ring.
2. Place 1st sponge cake at the bottom*, cover layer with the mousse, top with mango slices
3. Repeat with the second layer.
4. Leave to set in fridge for at least 3 hours.

*wet your hands before handling the sponge cake. It is much easier to handle when your hands are wet.