Soft Cheese Desserts with Fruit Coulis
- For the cakes
- ¾ cup superfine caster sugar
- ¾ cup unsalted butter
- 3 eggs (beaten)
- 1 ¼ cups self-rising flour (sifted)
- For the topping
- ½ cup unsalted butter
- 1.333 cups cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
For the cakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
Beat the sugar and butter in a mixing bowl until light and creamy. Gradually beat in the eggs until smooth.
Spoon into the tins and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.
For the topping: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
Spread on top of the cakes and chill until ready to serve.
For the sauce: combine the cornflour and sugar in a pan. Gradually stir in the butter and apricot juice and heat gently. Bring to a boil and cook for about 5 minutes until thickened.
Add the lemon juice and simmer for a few minutes. Cover the surface with cling film and leave to cool.
Pour a little sauce over each cake.