Randpark Ridge baker Whips and Whisks to the top

Where it is sugarless, gluten-free, or covered in dark chocolate icing, Tina Berti bakes it all.

Berti’s love for baking began in her grandmother’s kitchen, and although her profession is now as a personal trainer, her passion drove her to start her own artisan bakery, Whip and Whisk around 18 months ago.

The recipes out of her grandmother’s kitchen are very much a part of her life today, although she’s been able to add her own modern ideas and methods, which have helped her reinvent some of her Gran’s classics.

Now Whip and Whisk has a number of private clients for whom they create bespoke cakes for catering events, as well as supplying some local cafes and coffee shops. Berti also has a regular stand at the Ngwenya Country Market which is held at Ngwenya Glass Village in Muldersdrift on the first Sunday of every month. She hopes to own her own bakery one day.

Berti shared one of her family recipes for a semi-baked cheesecake:

Ingredients:

200g of coconut biscuits

125g melted butter

Four jumbo eggs

One cup of sugar

60ml lemon juice

Three tubs (250g each) cream cheese

250ml cream

Half a cup of flour

One tsp vanilla essence

Toppings:

250ml sour cream

45ml sugar

fruit of your choice

Method:

• Preheat the oven to 180 °C. Grease and line the base of a 23cm springform cake tin.
• Put 200g biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for one hour to set firmly.
• In a large bowl whisk the eggs and sugar until smooth. Add the lemon juice, vanilla essence, cottage cheese, cream, flour and mix until fluffy.
• Pour the mixture onto the biscuit base and bake in the oven for 10 minutes, then turn the temperature down to 140°C for 60 minutes.
• Once the cheesecake is baked, leave it to cool completely before removing from the tin.

Topping: Mix the sour cream with the sugar until the sugar granules have dissolved. Once the cake has cooled pour over and decorate with fruit.

Details: Tina Berti, 082 887 4263

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