Monday, 3 December 2018

Kahlua Tiramisu


Hi



I have made a few Tiramisu over the years.  Each time I made, I would tweak the recipe.  This round I used Kahlua instead of Dry Marsala dry wine to elevate the coffee aromas. 
Wow! It’s full of rich flavor and I fell in love with it.
Made this for a potluck gathering as requested by 2 beautiful birthday girls.  I enjoyed the process of making Tiramisu.  You will be surprised at how easy this cake can be accomplished.  That’s why I don’t mind to make it again and again. 
 It’s a fabulous cake.   It certainly “pick-me-up” especially on days when I have to unwillingly accepted matters which I felt absolutely lousy.


HAPPY MAKING!

INGREDIENTS

120ml                 Nestle Gold Blend
4 tbsp (total)     Kahlua liqueur
2 tsp                    Vanilla extract
3                          Large egg yolks
50g (total)         Granulated sugar
250g                   Mascarpone cheese
175ml                  Heavy cream
18-20 pcs           Savolardi Italian ladyfingers
30g or more      Cocoa powder for dusting
20 pcs                 Oreo cookies [remove the fillings sandwiched
                             in between the cookies]


METHODS
Coffee
Combine expresso (or coffee), 2 tbsp brandy, vanilla extract and a tbsp of sugar in a wide, small bowl.

Cake Base
Place the Oreo in a resealable plastic bag.  Flatten bag to remove excess air, then seal bag.  Finely crush cookies by rolling a rolling pin across the bag.  Place the crushed cookies in a springfoam.  Add butter, mix well.  Then press it firmly onto bottom of the springfoam pan.  Refrigerate it.

Filling
(1)Beat egg yolk, 2 tbsp of Kahlua liqueur in a heatproof bowl and set over a bain marie.

(2)Reduce heat to low.  Whisk constantly using a handheld electric mixer, beat until the mixture is doubled in volume, hot to the touch, and texture is thick and foamy for about 5-10 mins. 

(3)Remove from the heat and set aside to cool slightly, about 15 minutes. 

(4)Pour in the mascarpone cheese into the egg mixture and mix well.

(5)Whip cream in a bowl until stiff peaks.  Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream and then follow by the remaining half.  Fold until the mixture is fully incorporated (the whipped cream will deflate a little).

Assemble Tiramisu
(1)Remove the Oreo cake base from the refrigerator. 

(2)Spoon 1/3 of the mascarpone filling over the Oreo cake base and spread into an even layer. 

(3)Dip half of the ladyfingers very quickly into the coffee, and arrange in over the filling.

(4)Spoon another 1/3 of the mascarpone filling over the ladyfingers and spread it evenly.

(5)Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over the filling.

(6)Spoon the remaining mascarpone filling over the ladyfingers and spread the filling evenly. 

(7)In the Springfoam, it should have 1 layer of oreo cake base on the bottom of the Springfoam, 3 layers of mascarpone filling and 2 layers of coffee dipped ladyfingers.

(8)Dust with cocoa powder.  Cover with plastic wrap and refrigerate for at least 6 hours in order to let the filling set properly.  This will also give the ladyfingers enough time to absorb the liquids and soften to just the right texture.

(9)Remove the Springfoam ring when it is chilled.  Dust it with extra cocoa powder before serve.   Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will breakdown too much.




Thursday, 29 November 2018

Walnut Praline Pudding


Hi


If you like Chinese dessert, you should give this a try!  I love making this dessert to host my ethnic group of friends as I personally feel that Chinese dessert is a wonder.  It’s well known for giving lustre and glow in skin.


This is one of my favourite Chinese desserts of all time. 

HAPPY MAKING!

INGREDIENTS

80g            Walnuts
5 tbsp        Sugars
2 ½ tbsp  Cornflour
1 cup          Milk
1 cup          Water
1 tsp           Gelatine

METHOD

(1)Soak walnuts in boiling water for about 10-15 minutes. 

(2)Remove the husk of the walnuts and bake in oven at 180 Deg C for about 20 minutes until golden.

(3)Blend the toasted walnuts together in a blender to make walnuts milkshake.

(4)In a pot, put in the sugar, water, walnut milkshake, cornflour and gelatin.  Boil and continuously stirring it until it is thickened.

(5)Sieve the mixture to remove lump and to achieve a smooth mixture.

(6)Pour the mixture into small cups.  Set aside to cool before putting them into the refrigerator to set.

Monday, 5 November 2018

Pistachio Raspberries Buttercream Cake


The frosting of this cake is a little different from the typical whipping cream with fruits topping which I used to do.  It’s supposed to create water colour effect on the cake but some how it turned out to be a disaster.   Anyway, after few attempts and I'm so thankful that it was eventually made it to the ‘finale’.


Pistachio cake layers with buttercream and fresh raspberries… they work wonderfully together.  The tangy taste of the raspberries with the fluffy and moist pistachio cake is what I like most about this cake.  


This cake is specially baked for a lovely friend’s 50th birthday.  May she always stay stunning and amazing!


INGREDIENTS


For the cake
60g            Pistachio nuts
180g          All-purpose flour
15g             Cornstarch
1 ½ tsp     Baking powder
½ tsp        Baking soda
¼ tsp        Salt
113g           Unsalted butter
120g          Castor sugar
½               Whole egg
1.5 tsp       Vanilla extract
125g           Fresh milk
1 ½            Egg whites
¼               Cream of tartar

For the Frosting:
350g         Unsalted butter
250g         Powdered sugar, sifted
¼ tsp        Salt
1 ½ tsp     Vanilla extract
4 tbsp        Whipping cream (see note)

For the filling
Buttercream
Raspberries (cut into half)



METHODS

For the cake

(1)Preheat oven to 170 Deg C.  Grease the bottom and sides of 8” cake pans with butter.  This only makes 2 layers of cakes.

(2)In a mixing bowl, mix together flour, cornstarch, baking powder, baking soda and salt.  Set aside.

(3)Ground pistachio nuts in a food processor until coarsely chopped and then take 2 tablespoons and add it into the dry ingredients.  Continue to ground the rest of the nuts until it comes powder.  Mix into the dry ingredients.

(4)In the bowl of an electric mixer with a paddle attachment, whip the butter for 2 minutes.  Add the sugar and beat until light and fluffy.  Mix in the whole egg and the vanilla until just combined.

(5)In 3 batches, alternate mixing the dry ingredients and milk into the butter.  Mix completely before adding each additional batch.  Scrape down the sides as needed.

(6)In a separate mixing bowl, whip egg whites and cream of tartar until it reaches soft peaks.  Fold the whipped egg whites into the batter until combined.

(7)Pour batter into pans and smooth the tops.  Bake for 30-35 minutes or until toothpick comes out clean.  Cool the pan for 10 minutes before removing and cooling completely on a wire rack before slice them into half.


For the frosting

(1)Beat the softened butter for a minutes with a mixer using the paddle attachment on medium speed.

(2)Turn off the mixer and add the sifted powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.

(3)Increase mixer speed to medium and add the vanilla extract, salt.  Add 2 tablespoons of cream (if you have) and beat for 2-3 minutes until it is whipped, fluffy, and creamy in appearance.

Note:  If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoons at a time.

For assembly of cake

(1)Place one cake layer (bottom-side up) on a serving stand.  Spread buttercream on it and top with raspberries. 

(2)Place the second cake layer on top and repeat process.



(3)Finally, top with last cake layer.  Coat a thin layer of buttercream on the cake and put it in the refrigerator to chill for about 15-20 minutes.




(4)Remove the coated cake from the refrigerator and start to apply the balance buttercream all over the cake and follow by decorating the cake.

HAPPY BAKING!


Monday, 3 September 2018

S’mores Chocolate Chips Cake



This is a rich cake that filled with lots of chocolate chips and crushed digestive biscuits.  It is topped with layer of gooey marshmallow, which was browned until melted and toasted.


I chanced upon this cake when I was looking for some interesting cake to bake for SHINE Ministry.  It is a ministry in my church for adults with special needs (developmental disabilities).  I’m happy that this cake was well received.


I know the process of making this cake looked daunting but it’s totally doable and not difficult at all.  This cake is so pretty that I’m so proud of the outcome of this cake.


HAPPY BAKING!

INGREDIENTS
[Adapted by Diana Gale]

56g            Butter, room temperature
10ml          Bran oil
150g          Sugar
1                 Egg
210g          Plain flour
1 ½ tsp     Baking powder
1/2 tsp      Baking soda
1/2 tsp      Salt
65g            Digestive biscuits
240ml       Greek yogurt
152g           Chocolate chips
12-14 pcs  Big marshmallows, slice in half



METHODS

(1)Start by creaming together butter, oil and sugar in a mixing bowl until the mixture turns pale and fluffy.

(2)Give the bowl a scrape, add the egg and continue mixing.

(3)Crush the digestive biscuits by using either a food processor or placing them in a ziplock bag, pushing out most of the air, sealing the bag and bashing the biscuits with a rolling pin.


(4)Add the crushed digestive biscuits to the rest of the dry ingredients



(5)Add the dry ingredients and the Greek yogurt in the sequence flour-yogurt-flour-yogurt-flour, mixing until the flour is just incorporated.

(6)Fold in the chocolate chips with a spatula.


(7)Transfer the batter into a lined and lightly greased 8×8-inch baking pan. Smooth the top with spatula.

(8)Bake at 180°C for 25-30 minutes or until an inserted skewer emerges cleanly. Cut each marshmallow into 2 and arrange the marshmallow on the cake.






(9)Brown the marshmallow (this takes less than 1 minute, so do not walk away!) or increase your oven temperature to 220°C, return the cake to the oven and bake another 5 minutes, or until the marshmallows are melted and browned.



(10)Allow the cake to cool slightly in the tray before transferring onto a wire rack to cool a little more before cutting it into pieces. It helps cutting easier if you oil your knife first.





Friday, 17 August 2018

Mini Sausage Rolls



I love this softness of this bread.  I’m using the same recipe which I made the last time.  Instead of dividing the dough into 60g, I divide them into 30g each for cocktail sausages.  So ended up I have about 24 mini sausage buns. 




Look!  How cute they are? 


Anyway, this recipe is totally amazing.  The texture of the bread is just so soft.  In any case, these mini sausage rolls is quite a treat and it didn’t last for a day.


You can find the recipe here.



HAPPY BAKING!