How to make nanaimo bars, Nanaimo bar, How to cake it, Nanaimo, Cake, Nanaimo cake, Nanaimo bar cake, , Cakes, How to cake it by yolanda, Vanilla cake, Chocolate cake recipe, Cake decorating, Cake art, Canadian flag cake, Nanaimo bar recipe, Nanaimo bars recipe:nanaimo cake, Nanaimo cake recipe, Cake recipe, Homemade cake, Cheese cake recipe, Cheese cake, Easy cake recipe, Chocolate cake:nanaimo bars, Nanaimo bars recipe, Recipe for nanaimo bars, Easy nanaimo bar recipe, Best nanaimo bar recipe, Nanaimo bars recipe easy, Recipe nanaimo bars,Nanaimo bars recipes,Cupcakesandcardio,Cookies cupcakes and cardio,Ice cream cake,Nanaimo ice cream cake,Dessert:nanaimo,Nanaimo bars,Cooking:nanaimo bars,Nanaimo bars rezept,Nanaimo bars selber machen,Nanaimo bars rezept deutsch,Nanaimo bars deutsch,Nanaimo riegel,Nanaimo riegel rezept,Nanaimo riegel selber machen,Nanaimo bars german,Nanaimo bars kanada,How to make a nanaimo bar,Canadian nanaimo bar,Classic nanaimo bar,Masterchef pressure test:nanaimo bars,Cake style 217,Amazing cakes decorating,Satisfying cake,Cakejunkie,Naked cake,Cake decorating ideas,Gift cake,Cake 217



NANAIMO CAKE


Sink your sweet-tooth into indulgent Nanaimo Cake, that has a decadent crunchy almond and biscuit base, a delightful cream cheese filling with National Vanilla Custard, topped with a rich chocolate ganache frosting
Ingredients
For Base:
  • Almonds ¼ cup
  • Digestive Biscuits 1 cup
  • Cocoa Power 2 tsp
  • Flaked Coconut ¼ cup
  • Melted Butter ⅓ cup
For Filling:
  • Cream Cheese 3.8oz
  • Icing Sugar ½ cup
  • National Vanilla Custard Powder 3 tbsp
  • Eggs 3
For Ganache:
  • Chocolate Chips 1 cup
  • Heavy (whipping) Cream ½ cup
Directions
  • Preheat the oven to 350 degrees Fahrenheit.
  • For the base of the cake, blend ¼ cup of almonds, 2 wheat biscuits, 2 tsp cocoa powder, 1 cup of flaked coconut, and 2 tbsp melted butter. Pulse until it resembles a sandy texture.
  • Press the biscuit base mixture in the bottom of a springform pan and bake it for 8 minutes.
  • Meanwhile, in the bowl of a stand mixer, mix 1 cup cream cheese and ½ cup granulated sugar together until light and fluffy. Now add 2 tsp National Vanilla Custard Powder and mix well until combined. Add 3 eggs and whisk again.
  • Pour this filling over the crust and bake for 60 minutes.
  • Bring the cheesecake to normal temperature and place in the refrigerator.
  • To make the ganache, add ½ cup cream and 1 cup chocolate chips in a small sauce pan on low heat and stir until smooth and glossy. Bring the mixture to room temperature before pouring over the cheesecake. Refrigerate for few hours.