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Discard leftover pattern paste. 5-10 minutes before pouring cake base over design, place it in the freezer to set small details. Cake Base. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).

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Step 1: In a large bowl or stand mixer, use an electric mixer to beat together eggs, egg yolk, sugar, and salt until thick and lightened in color - about 8 minutes. It should fall off the whisk in ribbons. Step 2: Add pumpkin puree and vanilla, carefully fold it into the beaten eggs using a wire whisk.

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Instructions. Preheat oven to 180 °C (350°F). Grease 38x26 cm (15x10 inch) baking pan with butter, then line it with baking paper so the cake seamlessly releases. Grease the baking paper too. For the sponge, sift the flour, cornstarch, and baking powder into a large bowl.

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In another medium size bowl whisk the eggs, sugar, butter, vanilla, and coffee until there are no lumps. Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula. If lumpy switch to a whisk and whisk until smooth. Spread the cake batter evenly into the prepared pan using a spatula.

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Preheat the oven to 350F/177C. Line a large, 13×18-inch (33×46-cm) baking sheet with parchment paper and leave the sides ungreased. Prepare the sponge cake first. Place the eggs, vanilla and sugar into a mixer bowl and whisk on high speed for 8 to 10 minutes, until the eggs are thick, fluffy and pale creamy in color.

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In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the melted butter and vanilla extract, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined. Spread the batter evenly into prepared pan.

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Step 2: Place the Swiss Rolls on top of the crust. Lay your Swiss rolls in the crust as directed in the printable recipe card below. Step 3: Whip up your no bake cheesecake. Start by creaming the cream cheese until smooth. Beat in the powdered sugar, instant pudding mix, and heavy whipping cream until combined.

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Step By Step - Gingerbread Cake Base. Line a 8 X 12" rectangular cake pan with parchment paper/silicone mat. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside. In a large mixing bowl, sift in dry mix.

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Place the pan in the freezer. In the mixing bowl of a stand mixer, add the cream cheese, powdered sugar, Jell-O cheesecake flavored pudding, and the heavy cream. Blend on low until well mixed. Scrape down the sides of the mixing bowl, and add the Vanilla and lemon juice, and blend until completely mixed.

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Add 1 cup cherry pie filling to the mixture and beat it again until it is mixed together and the cherries are broken apart. Fold in 2 ½ cups of the Cool Whip gently. Set no bake cheesecake filling aside. Spray the ring of an 8-inch springform pan with non-stick spray and place parchment paper on the sides.

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Let cool for at least 1 hour. Make the filling: Add the cream cheese to a medium bowl and whip with a fork until light and fluffy. Add the sugar, vanilla, and milk. Mix until the filling is silky and smooth. Add the melted chocolate and fold with a spatula to combine. Unroll the banana bread and spread the filling evenly over it.

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Cake assembly. Cut the roll into slices about 6mm (0.25 inch) thick. Cover a rounded bowl with cling film, lay out a layer of rolls all over the inside of the bowl. Pour the cheese mass on top. Place an even layer of rolls or biscuit crumbs or just a thin sponge over the cheese layer. Cover it all with foil, and put in the fridge overnight.

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Place the pan in the freezer. In the mixing bowl of a stand mixer, add the cream cheese, powdered sugar, Jello cheesecake flavored pudding, and the heavy cream. Blend on low until well mixed. Scrape down the sides of the mixing bowl, and add the Vanilla and lemon juice, and blend until completely mixed.

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Refrigerate cake for 30 minutes. In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside. Place the cake on the counter and unroll. Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries. Tightly roll the cake bake up, this time just using the towel as a guide. Top with powdered sugar.

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Instructions. Line a 9-inch springform pan with plastic wrap. Set aside. In a large bowl, beat cream cheese and powdered sugar with an electric hand mixer, until smooth and creamy. Set aside. Clean off the beaters and in a medium bowl, beat heavy cream until stiff peaks form, about 2 minutes.

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Scoop about 1 tbsp of the cookie mixture into the cupcake liners, and using a flat bottom cup, lightly press the crust into a flat disk. Set aside. Using a stand mixer, beat together the cream cheese and sugar until smooth and creamy. Beat in the sour cream, vanilla, cocoa powder and salt until combined.