Black Sambo Recipe | Classic Filipino Dessert made of layers of chocolat...

A classic Filipino dessert, Black Sambo is a two-layered gelatin-based dessert made of chocolate and creamy milk jelly pudding. An easy to prepare dessert that you can make ahead of time for any occasion.  You may set them into desired containers of your choice like gelatin molds, rectangular glass container, mini cups, mini wine glass or basically just any container. A perfect dessert for chocolate and gelatin lovers. Black Sambo Ingredients Choco Layer: * 1 can evaporated milk big * 1 cup white sugar * 2 packs of Knox unflavored Gelatin let it bloom in 1/2 cup cold water * 1/2 cup Pure Dutch Cocoa or Hersheys unsweetened powder dissolved in 1/3 cup hot water Cream Layer: * 1 cup water * 2 packs of Knox unflavored Gelatin * 1 can of condensed milk big * 1 can of Nestle Cream big Instructions Chocolate Layer: * In a bowl melt 2 packs of Knox in 1/2 cup cold water. * In a separate bowl dilute cocoa powder in 1/3 cup hot water and stir. * In a saucepan heat evaporated milk, on a low fire and add white sugar and stir until sugar dissolves. * Add the melted cocoa and continue to stir until well blended, and lastly add in the knox mixture and stir continuously until dissolves and fire off. * Let it cool by stirring patiently before placing in the container. * Freeze for 20 minutes and refrigerate for 2 hours. Cream Layer: * In a saucepan heat a cup of water over a low fire and pour 1 pack of knox at a time and stir vigorously to dissolve the gelatin completely. * Add 1 can of condensed milk and stir until well blended. * And lastly pour in a can of nestle cream and keep stirring to dilute the cream, fire off. #BlackSamboRecipe #TheKitchenJournal

How to Make Mango cheesecake

Mango Cheesecake

This mango cheesecake is so yummy that I can’t pass to post here in my long time sleeping food blog. The ingredients are so simple and it’s darn easy to make. I’’m going to make this recipe a standard and play with other flavors by substituting mango with other fruits. Compared to cheesecakes I’ve done before, this is lighter and less creamy but the right combination of acidity and creaminess makes a mild contrasting flavor, yet it still blends in your palate. I’ll make it simple here because I am following a Chinese cookbook that is quite complicated for first timers. I think the author assumes that the reader of his book had experience of making cheesecakes. If you follow the cookbook exactly, you’re likely to get lost in the middle and fail.

First of all, basic technique for cheese cakes is to use the ingredients at room temperature, as I am in Asia, my kitchen’s temperature would mean around 20 – 30 degrees C to avoid confusion on the term “room temperature”. It is important to make sure that the cream cheese, whipping cream, eggs and mango are at room temperature. The purpose of which is to have a fluffy, smooth and homogenous mixture as we are dealing with acid and cream which usually separates when mixed cold. I have failed my cheesecake before I knew it.


Ingredients:

Digestive biscuit (for cake base)

500 g. cream cheese

1/4 Cup sugar

2 Tablespoons corn flour

1 Tbsp. Lemon juice

1 lemon zest, grated

150 g. mango, sliced

3 eggs

150 g. whipping cream

Mango slices (for topping and filling)



Procedure:

1. Crumble the digestive and press it onto the bottom of a greased round 20-cm baking pan and refrigerate for 15 minutes. I recommend not use spring form pan to be sure that no water can get into the mixture during baking as it will be in a water bath.

2. Using an electric beater, beat cream cheese until light and smooth, add sugar and cornflour.

3. In a blender, blend lemon juice, lemon zest and mango until well blended.

4. Add the mango mixture to the cream mixture. Beat until well combined.

5. Add eggs one at a time while beating until smooth. Add whipping cream until well combined.

6. Pour the mixture onto prepared biscuit base. Cover and seal the top with foil.

7. Place the baking pan in a larger baking pan with hot water, assembling a water bath. Bake in a water bath at 160 degrees C. for 60-70 minutes.

8. Remove the cake from the oven and refrigerate. To remove the cake from the tin, trace the sides with a knife or spatula. Submerge the bottom of the pan in hot water for about 2 minutes. Prepare a plate lined with cling film and place it on top of the tin, flip at once, now transfer it to a cake tray by flipping over so that the case base is at the bottom.

9. Arrange mango slices on top of the cake. Chill and serve.

Handy tips: Do not open the oven every now and then to check. To tell when the cake is done, shake a little bit and if the mixture is not moving, meaning it has completely set. It’s done. Do not remove the cake right away from the oven, sudden change in temperature will cause it to crack on top, instead turn off the oven and leave it open for few minutes until it cools down.

Lehe Flan

Leche Flan is a Filipino version of Creme Caramel or Creme Brule. It has a clear caramel sauce that melts during cooking and pools around the flan when served.

Recipe:

8 whole eggs

4 egg yolks

2 cans condensed milk

3 cans evaporated milk

1 cup sugar for caramel

#LecheFlan
#Flan

Croquembouche

Paté a choux / cream puffs / profiteroles

Ingredients:

1 /2 Cup water

1/2 cup milk

1 stick butter (6 tablespoons)

1/8 teaspoon salt (for sweet)

 (for savory)

1. Cup all purpose flour

4 large eggs 

Directions

Preheat oven to 400 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 20minutes, or until golden brown. Once they are removed from the oven pierce with a barbeque stick immediately to release steam.  Put them back in the oven to dry in a turned off oven and leave the oven door ajar by placing a wooden spoon in between the door.

A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions. Wikipedia

Place of origin:

France

Main ingredients:

Profiterole, Chocolate, Caramel

History

A croquembouche or in French- croquenbouche is a type of pièce montée and is generally served at baptisms and weddings as well as at first communions. This high cone made of profiteroles (choux that is filled with delicious pastry cream), is sometimes also dipped in chocolate & bound with caramel.

Typically, this entire creation is elaborately decorated with fine-spun threads of caramel, flowers, sugared almonds, chocolate and even ribbons. At times the cone may also be covered with macaroons. Its name is derived from the 2 French words "croquet" en "bouche", which means ‘crunch in the mouth’. The Croquembouche is designed to be the centrepiece at a table. Outside of France, it is used to add a dash of flair to any event.

The croquembouche has a very ancient lineage and illustrates the extensive history of these fine pastries in the country. A variation of the croquembouche, which is a very fanciful and edible architectural creation, was also seen displayed on the tables of the royals and noblemen in France, way back in the 1500’s.

Ingredients such as the cream puffs that are used in this creations date back to this period. Antoine Careme (1783-1833), the French chef seems to have invented the actual version that we see today, only in the late 1700’s. It was at this time that it became very popularly used as a wedding cake. He was one of the most-famous French chefs of his time and this dessert was popularized by him.

watch how its done:

#Croquembouche

#PateAChoux

#Profiteroles

#ChouxPastry

#CreamPuff

PAVLOVA No. 2 with summer berries (strawberries,raspberries,blueberries and blackberries)

Pavlova

I have made pavlova before and is posted here: Pavlova recipe with a little bit of a famous history of the dessert.  Please read on a bit there if you like the to get the recipe.  

For this version, I didn't use whipped cream because, I just don't have it in the fridge, the thought of making it just came up quickly to compliment Hubby's lunch.  He had been working hard prepping for weekend lunch so, to equate the effort I came up with pavlova dessert as i happen to have the summer berries for the season on sale in the grocery store.

So i didn't have whipped cream to top it with, hence i just made custard and made it a little bit thicker than usual.  

I just think its easier to make meringue the night before you need the pavlova and leave it in the oven.  Put the oven at 250 degrees C, put off before putting the meringue in and leave it there till morning.  Pls avoid opening the door to check as the temperature would be affected.

I took some pictures for a guide.
Make the meringue:
Ingredients:
4 egg whites
1 pinch cream of tartar, (alternatively salt can be used)
2 tsp. vinegar
1 ½ cup sugar
2 tsp. corn starch
1 tsp. Vanilla essence


Procedure:

1. Preheat oven to 180 degrees C. (Gas 4)
2. Cut baking paper into 5 inch squares (make 6 squares)
3. Draw a circle at bottom side of the baking paper. Use this as a guide when you put meringue in each portion. Set aside.
4. In a dry clean bowl, place the egg whites and cream of tartar.
5. Beat the egg white using electric beater until soft peak
6. gradually add sugar whilst continue beating until 
7. Add vinegar and cornstarch
8. Add vanilla essence
9. continue beating until stiff. The meringue must look smooth, silky and holds a stiff peak when you lift the beater.
10. In the prepared baking paper, spoon in the meringue making a circular pattern as per the guide, working from the center, create a small well and spread the meringue to the edge of the pattern. 
11. Pipe around the meringue to create a little well, where you will put the whipped cream later on.
12. Bake for 1 hour and half. Turn the oven off and leave the meringue to cool completely inside the oven. It is best to do this at night and leave the meringue in the oven overnight. The meringue should be firm and crisp.
13. Store the meringue in an airtight container until you will use them.

Spoon the meringue on a lined baking sheet and make a well in the middle but not
going through the bottom.  Leave room for a base.

It will look like this.  A base with a little room for the the topping.  

I made some spiky just for fun.

Making the custard is taking forever.  I just wish I had whipped cream and it
will be finished in a flash, but i unfortunately dont have.  But this is worth a trial for
flavor combination.  It was good. its just that it takes forever, but its worth the wait.

The final Look.

Review:  I would say, it was a good experiment on the flavor.  The making of the custard took forever to thicken, but the taste is phenomenal compared to whipped cream.

PS.  I love the meringue.  I took the extra bit to go with my morning coffee.  It reminds me of those meringue kisses when i was a kid.  Not so sweet, crispy outside and it turns chewy and mallowy in the tongue.

Cookie making..

Leila is so quirky and funny in a lot of ways!  I'm always amazed with the way she is.  On the otherhand,  i swear I didn't see the doubled chin in me! hahaha  Oh well, next time, i know where to prohibit an angle. :-)  Eventually it will soon improve with the improvised tripod holder for the ipad.  Bare with our first time video together.. "there's always the first time"

We used the basic cookie recipe that I have tried before and it always works well. We just reduced the amount of sugar as we don't like overly sweet cookies.

Cookies

1 Cup butter/margarine

1 Cup Sugar
2 t. Vanilla extract
1 Cup self raising flour
1 3/4 Cup plain flour
1/2 Cup Corn flour
2 pcs. Egg Yolks

Method:
Beat butter, sugar, eggyolks and vanilla extract until light and fluffy. Fold in flour mixture and mix well until dough doesn't stick to the hands. Roll out dough to 6mm thickness and cut with cookie cutter. Place on baking try and bake in preheated oven 170 degrees Celcius for 20 minutes or until golden brown.

Cookie Making (teaser)

An afternoon of baking with my daughter was fun, as long as you deal with the mess, that is.  Well, the delight on her face was priceless.

Summer isn't over in this part of the world yet, so the kid needs some entertainment in the kitchen... here's what we did one afternoon, after we realized the cookie that we bought last week, was really bad, like we cant even barely finish one piece. I guess its about time she has to know that the sometimes, the best things are made at home.

Here is the teaser as we are still editing the full video.  I hope it will be finished soon (crossing fingers). Mommy is still learning the craft, so there's so much to learn.  We have converted our kitchen into a D.I.Y Studio.  More fun in the kitchen indeed.

Thanks for watching.

Note to self. I just learned that uploading videos in youtube is better than FB.

Mothers Day Special

Mothers’ Day Special

I’ve been wanting to make these cakes long time back, but it was just a project in my mind waiting for an occasion. Mothers’ Day seems to be perfect for this project. 

Originally the project was mini cakes covered in fondant, but I personally don’t like the taste of fondant icing, however they really look neat and majestic.  I’m more considering of the consumption of the icing rather than seeing the icing on the side of the plate uneaten. That would break my heart to see that.  Of all the effort you’ve spent making the cake beautiful, they are not eaten in most cases.  This is why I prefer tasty icing on my cakes and try to make them look beautiful as I can. But for this project, I have put myself up to the test of making my own fondant flowers. This took so much of the time making individual flowers but it was worth the effort when I saw them on the cake!  I searched high and low on how-to videos how to do them, some are really great instructional videos in YouTube.  Thanks for that.  I really plan to make my own how-to videos one of these days as some of what I’m doing I’ve learned from other crafts in other medium like soap moulding and most of the time playing with play-dough with my daughter.

The idea of small baskets is inspired by the theme, mothers day.. I just think a bouquet of flowers is just wonderful for every woman, hence I made these little basket filled with fondant flowers of carnation of different shades, roses, drop flowers and calla lilly.

The cake is made of madeira cake, as it last long without the need of chilling, iced in butter cream.  The handles are in fondant.

Where do these cakes ended up? Nope I didn’t eat all of them.  I gathered some mommy friends around, had tea at home and gave each one edible bouquet of flowers in a basket.  We had one of the cakes to go with the tea, I kept the pink rose basket for my daughter and gave them the rest.  I can't be happy enough for this project.

Tiramisu

TIRAMISU

make the swiss roll and leave it in the oven
until it cools down to room temp. Do not roll it up

Tiramisu is a famous Italian dessert made of layers of coffee soaked savoiardi biscuit (popularly known as Lady Fingers)or sponge cake and eggs mixed in whipped cream with mascarpone cheese. 

Warning:  This Contains Alcohol.  Not suitable for minors! however, alcohol can be omitted if desired.

Hundreds of tiramisu recipe are around the internet to choose from, but I personally prefer the one that doesn’t contain raw eggs.  As part of the tiramisu evolution, hence this is my home made version.

Making this tiramisu is a result of a frustration from what I bought from a cake shop, which I thought tastes heavenly as it looks.  Actually I bought it for Hubby hoping it would make him feel better as he wasn’t in good shape that day, but was so disappointed with that heavenly looking tiramisu.  That challenged me to make tiramisu on the weekend. There’s nothing better than making something the way you like it.

SWISS ROLL, which is never rolled. Cut into the same
width of the pan.

line the pan with aluminum foil for easy removal of the cake

I’ve searched a lot of tiramisu recipe but most of them have raw eggs, which I wasn’t keen to eat raw eggs on the cake.  I have got a good recipe from a friend with egg too but cooked, so I was supposed to give it a go but couldn’t find mascarpone.  Anyhow, I have found an easy recipe in epicurean.com but the portion is in goblets; which is not the kind of serving I have in mind.  I like that perfectly rectangle or square slice which you can see layers of goodness in it, topped with dark cocoa powder.  That is exactly the picture of tiramisu I have in mind.  The one I was addicted to in Rennaissance Hotel – Mumbai.  They serve a real slice of heaven for me.

Most of the home made tiramisu are placed in a dish. Though it tastes good, it lacks the element of presentation when you serve a slice.  It just gets disintegrated specially for left-over.  You don’t see the beauty of it unless you have that slice on your plate which is somehow deformed by the time you like to take a bite. My point is, even if things are home-made, you can make it look as appetizing as the commercial ones. And why not? “The Eyes eat first” according to a friend.

Spoon over coffee mixture onto the cake
(this is the middle layer, the layers at the bottom
are cake,cream and cake again, cream will be the
last layer

So, it takes a little cake engineering  (winks J) to achieve that precise layers of cream,coffee,cocoa and cake, I’ve got to make my own cake that would work well with the flavors.  I think swiss roll recipe would go with it because it’s dry, spongy and tastes close to lady fingers which is the authentic ingredient for tiramisu. This time, I didn’t roll it.  I kept it flat and let it stayed a little bit longer in the oven until it cooled down to room temp.  The best thing is, it is so quick and easy to make and I am sure it is at least half the cost of that pack of lady fingers. 3 minutes of mixing and 10 minutes of baking, that’s what it takes.

Sprinkle cocoa powder on top of the cream layer

The proportion of the ingredients of this tiramisu is just by luck, I crossed my fingers at the beginning if it will work or not on actual; because it works in my imagination only.  And luckily it did, that’s why I’m itching to post this for reference before it gets off my mind.  Which is the purpose of this kitchenjournal.

Note, I added cognac because me and hubby loves it, and I didn’t had the time to look for a coffee liquor.  Therefore, this tiramisu contains alcohol.  You may skip this ingredient if you intend to serve to kids. (I just told my 3 daughter that it is spicy and its only for mommy and daddy.  She is not keen on cocoa powder, its bitter for her).

After Chilling for atleast 4 hours,Remove tiramisu
 from the pan and ready to be sliced

For sure I will be visiting this post every now and then because this will be my basic proportion as it has proven its deliciousness.  Honestly, this tiramisu vs. cheese cake is a close call to us couple. It’s tough to judge which one is faved. I voted TIRAMISU, my other-half is still undecided but indeed he admits that the two cakes are rivals as to our taste.

The recipe:
Yields two 4x4x8 loaf pans

Swiss Roll

3 eggs

1/2 cup caster sugar

1 cup plain flour

1 tsp. baking powder

Preheat oven to 180 degrees C. Line a baking tray with baking paper. Whisk the eggs until pale and soft peak forms, continue beating while adding the sugar teaspoon by teaspoon.sift together flour and baking powder and fold-in into the egg mixture using a wooden spoon.  Pour the cake mixture into the prepared tin and then smooth the surface, being careful not to press out any air. Bake in the center of the oven for 12-15 minutes.  To test if cooked,lightly press the center of and if it springs back, it is done.  Turn off the oven and leave it there until the oven cools down.  You must have a crispy crust and pungent spongy texture in the middle.

cover the sides of the remaining tiramisu with plastic
before storing it in the fridge. This will keep the cream
from absorbing odor and bacteria in the fridge.

400 g cream cheese

400 g. whipping cream

1 cup icing sugar (sifted)

cognac (optional)

cocoa powder

1 cup espresso coffee

Make the swiss roll, but don’t roll it up, just let it cool down in the oven until at room temperature.  Cut it according to the size of your dish or pan, in the picture, I’m using 2 loaf pans; so I cut 4 rectangles.

Whip the whipping cream until soft peak, add icing sugar slowly whilst continue beating until stiff.  Do not over-whip the cream; it will turn into lumpy butter! Place the whipped cream in the fridge while preparing the other ingredients.

Beat cream cheese with an electric mixer until soft and creamy; add in cognac (optional) until well blended. Fold-in the cream cheese to the whipped cream until well combined.

To assemble:

Place a foil on the pan contouring the shape of the pan and overlay at least half of the opening of the pan. Place 1 slice of  the cake at the bottom, spoon over coffee mixture evenly on to the cake. (if the coffee is still hot, let it cool down before adding the cream). Add cream mixture and evenly push it gently with the back of a spoon to make a layer of cream. Sift cocoa on top of it. Add another layer of cake soaked in coffee, add another layer of cream and lastly dust the top with cocoa powder. Cover the cake with the foil and Chill for at least 4 hours before serving.  Keep the tiramisu chilled.

Enjoy a slice of tiramisu with a cuppa coffee.

To serve:

Trace the sides with a spatula to separate the cake from the foil. Remove the tiramisu cake by lifting the foil and transfer it on to a cake board. Gently remove the foil. Cut in slices and serve.  When the cake is not consumed in one setting, cover the sides with plastic. This will prevent the cream from absorbing the odors and bacteria from the fridge.

I think a cuppa coffee is a must.

Note, thanks to that cake shop who sells nice looking tiramisu, I made one myself the way I like it.

Doll Cakes and Butterfly Fairy Cakes

A cake marathon

 

My daughter just celebrated her 3^rd Birthday and she’s so thrilled to have doll cakes on her special day.  Since I love making doll cakes,  I intend to make her 3 on her third birthday.  I searched high and low for new designs to make.  I have seen how to make a butterfly cake from  HOWDINI. (video here) and gave it a go. 

Add caption

The first inspiration was Leila’s birthday dress, which I tried to imitate the design but couldn’t really get the right color.  Somehow, its similar to that dress.

Second inspiration was butterfly cakes, like that of Barbie Mariposa as it’s her chosen theme.  So butterfly fairies tickled me.  They turned out good and its something new for me to do as well.  The pleasure of making them was such an adventure.

In total, her birthday cakes were 2 doll cakes, 2 butterfly fairy cakes, 60 cupcakes. 1 Doll cake and 30 cupcakes for school. For home party there were 2 butterfly fairy cakes, 1 doll cake and 30 cupcakes. 

1 dollcake for the school and 30 cupcakes

All were made in two days despite the normal day-to-day activities. I can tell that I have improved my speed!  Sigh!

It was fun to do especially the cupcakes with different flowery designs.  The most detailed one is the embroidery on the doll cake for school.

Cupcakes for take-away.  Guest choose any of the designs
and packed in a plastic box at the lower left photo

The chocolate cake is just perfect for a doll cake as it is stable and firm. I’d like to thank my friends, Gwen & JC and Fritzielou for their generosity in sharing my new favorite chocolate cake.  I just love the moisture at the center and soft texture.

Here is the original recipe, but I prefer to reduce the sugar because I like it slightly bitter than sweet. Instead of 4 cups, I put 3 and it was fine for me.

Cookie Monster

3 1/2 c. flour

4 c. sugar

1 1/2 c. cocoa

3 tsp. baking soda

3 tsp. baking powder

2 tsp. salt

4 eggs

2 c. milk

1 c. oil

4 tsp. vanilla

2 c. boiled water

1. Pre-heat oven 350 F
2. Combine all dry ingredients in a large mixing bowl
3. add remaining ingredients except boiling water, beat at med speed for 2 min.
4. remove from mixer and stir in boiling water
5. pour in baking pan
6. bake at 350 F for 30-35 min.  For cupcakes, 15 minutes per tray, at the middle shelf.

Birthday Girl Doll Cake - A cake the resembles the celebrant's birthday dress.

I used the same recipe for the cupcakes as well. I personally love its texture. I love it with coffee.

For Buttercream, It is based on the recipe of SERIOUSCAKES but I don't like the taste of the shortening that I could find it here in KL. It has a weird odor and aftertaste, so i used buttercup luxury spread and butter.  It turned out good and the crusting as well works great in this proportion. I'm more concerned on the taste and texture.  I use usually use salted butter to cut the sweetness.

Buttercream: 

1 Cup Buttercup Luxury spread

1/2 Cup Salted Butter

4 cups icing sugar

4 Tablespoons corn syrup 


Beat the buttercup luxury spread, add butter and beat 1 minute more, slowly add the icing sugar whilst continue beating. Add the corn syrup. Note that Butter and Luxury spread should be at room temperature before starting. Should be soft but not melted.

Butterfly Fairy Cake

Butterfly Fairy Cake

Triple Chocolate Ricotta Cheesecake

Hubby and I love cheesecakes, seriously, who doesn’t? We are not having it very often considering our love handles are getting impossible to hide.  Yes, I’m talking about that flabs on the waistline.  This time, I’m blaming it on the magazine that he brought with an irresistible picture and a complicated recipe that is getting myself up to a challenge.  I love to challenge myself in my laboratory-that is my kitchen, using new ingredients that I haven’t used before and imagining its chemical reaction whether it will work or not… that gets my heart beats faster. Perhaps another way of working on my cardio instead of going to the gym. Grin :-),

Anyway, this recipe is taken from “Australian Gourmet Traveller” The latest edition of “Annual Cookbook, Our Favorite Recipes”.  I find the recipe complicated so I made it easier with some modifications and I was happy with the result. That prompted me to blog it otherwise, I’ll completely forget it after few months.

The original recipe is made with chocolate sable pastry as the base and served with hazelnuts in caramel, which I opted to skip.  For the base, I replaced it with Oreo biscuits because I was quite sure it will work, minimizing the time to do the pastry myself. Yes, I love shortcuts when it’s possible.

This is really easy to make, easier than the cheesecakes I’ve made before.  All I did was to bake the base and the rest of the mixture just sets in the fridge. The base, however, I realized there is no need to bake. I realized it too late.

A note to remember when making cheesecake: always start with ingredients at room temperature i.e. cheese, eggs, etc.

Here it goes…

Ingredients:

For the base:

Chocolate Oreo biscuits (without filling)

50 g. butter

For white chocolate ricotta filling:

250 g. white chocolate, finely chopped

500 g. spreadable ricotta cheese

For Dark Chocolate ricotta filling:

250 g. dark chocolate (at least 65% cocoa), finely chopped

500 g. ricotta

20 g. icing sugar

Top layer:

250 g. dark chocolate (at least 65% cocoa) finely chopped

150 pouring cream

2 egg yolks

30ml water

cocoa for dusting

note: original recipe requires 600 g. firm ricotta in each kind of filling, but I only found spreadable ricotta and in 250g/pack so I settled at 500g. each filling, it worked though.

Procedure:

1.     Preheat the oven to 180 degrees C. Grease 9 inch spring form pan.

2.     Make the base. Blitz the Oreo biscuits in a food processor until it becomes fine crumbs. Melt the butter and mix with the crumbs.  Press it onto the prepared pan and bake for 8-10 minutes. Remove from oven and let it cool at room temperature.

3.     Make the white chocolate ricotta filling: melt the white chocolate in a heatproof bowl over a saucepan of simmering water 2-3 minutes until completely melted. Process ricotta cheese in the food processor until smooth, add chocolate, process to combine. Spoon over the prepared base. Refrigerate until firm (about 30 minutes)

4.     Make the dark chocolate ricotta filling: Melt the dark chocolate on a heatproof bowl over a saucepan of simmering water 2-3 minutes until completely melted. Process ricotta cheese and icing sugar in the food processor until smooth.  Add melted dark chocolate and process further to combine. Spoon over the white chocolate ricotta filling. Chill in the fridge to firm (about 30 minutes)

5.     Make the topping: Combine dark chocolate and cream in a heatproof bowl over a pan of simmering water, stir occasionally until smooth (2-3 minutes).  Whisk yolks and 30 ml water in a heatproof bowl over a saucepan of simmering water until light and fluffy (2-3 minutes), fold in chocolate mixture and beat with an electric beater until thick and cooled to room temperature (6-8 minutes).  Spoon over the dark chocolate ricotta filling and refrigerate until set (2-3 hours). 

6.     Now take the challenge to remove it from pan.  Trace the sides and loosen the pan.  If you are not using a spring form pan, trace the sides and soak the bottom of the pan quickly hot water just to loosen the bottom, cover the cake with plastic and put a plate on top. Flip it quickly onto the plate (this time it’s the bottom up) use another plate and flip it again to have to right side up.  Remove the plastic. (The plastic is just to prevent the top later from sticking onto the plate when flipping over). Using a sift, dust cocoa over the cake.  Serve chilled.

I think it should this cake should be done the day before you need it or at least the night before so it stays in the fridge overnight.

I highly recommend it with coffee.  Just a small slice goes a long way.

Persian Vanilla Cupcake

Prep: 12 minutes cooking 20 mins

3 eggs

1 Cup butter, softened

1 Cup superfine sugar

½ Cup milk

1 ½ Cups Plain Flour

1 ½ teaspoons baking powder

1 teaspoon vanilla extract

Preheat the oven to 320 degrees F or 160 degrees C.  Line a 12 cupcake tray with cupcake papers.

In a bowl, cream butter and sugar, add eggs one at a time, beat until light and fluffy.

Add milk, flour and baking powder. Add vanilla and stir to combine.  Beat with an electric mixer for 2 minutes until light and creamy.

Pour mixture into prepared cupcake papers until 2/3 full.  Bake 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before Icing.

Buttercream topping:

½ cup butter

½ cup shortening

1 tsp. vanilla extract

4 cups icing sugar

3 Tablespoons milk

Beat butter and shortening together until light and fluffy.

Slowly add milk in a steady stream

Add vanilla

Stir in icing sugar, beat until well combined

Beat with an electric mixer for 2 minutes.

To get the consistency you like, you may add more milk (for thinner) and icing sugar (for thicker).

Tint butter cream with food coloring you like.


source: " cupcakes for all occasions "

Cupcakes with Butter Cream Flowers

 This is a new adventure for buttercream icing.  I never realized that butter cream is so much fun until I saw pictures and videos of cakes made by the lady in "Seriouscakes".  She is such a talent.  If you  like this post, you may like check the link to all videos of seriouscakes and the stuffs she is doing. 

Now for the cupcakes, I chose to make vanilla flavor and I copied the proportion of the ingredients from "cupcake collection" but i rephrase the method because this method works well for me rather than putting all the ingredients in the bowl altogether and mix. 

 Persian Vanilla Cupcakes

Prep: 12 minutes cooking 20 mins

3 eggs

1 Cup butter, softened

1 Cup superfine sugar

These cupcakes I've made for Janet

½ Cup milk

1 ½ Cups Plain Flour

1 ½ teaspoons baking powder

1 teaspoon vanilla extract

Preheat the oven to 320 degrees F or 160 degrees C.  Line a 12 cupcake tray with cupcake papers.

In a bowl, cream butter and sugar, add eggs one at a time, beat until light and fluffy.

Add milk, flour and baking powder. Add vanilla and stir to combine.  Beat with an electric mixer for 2 minutes until light and creamy.

Pour mixture into prepared cupcake papers until 2/3 full.  Bake 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before Icing.

Buttercream topping:

½ cup butter

½ cup shortening

1 tsp. vanilla extract

4 cups icing sugar

3 Tablespoons milk

Beat butter and shortening together until light and fluffy.

Slowly add milk in a steady stream

Add vanilla

Stir in icing sugar, beat until well combined

Beat with an electric mixer for 2 minutes.

To get the consistency you like, you may add more milk (for thinner) and icing sugar (for thicker).

Tint butter cream with food coloring you like.