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English Christmas Cake

Author: Unknown // Category:

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon zest
  • 1 1/2 cups butter
  • 1 3/4 cups superfine sugar
  • 6 eggs
  • 2 cups raisins
  • 2 cups golden raisins
  • 4 cups dried currants
  • 1 cup candied cherries
  • 3/4 cup chopped almonds
  • 2 tablespoons brandy

Directions

  1. Grease an 8 inch square baking dish and line it with parchment paper. Set aside.
  2. In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, golden raisins, currants, cherries and almonds.
  3. Spoon into the prepared pan and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight.
  4. Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet.
  5. Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the center should come out clean. Cool in the pan for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving.

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English Trifle

Author: Unknown // Category:

Ingredients

  • 1 (6 ounce) package strawberry flavored gelatin
  • 1/2 cup wine
  • 1 (19 ounce) can fruit cocktail, drained
  • 16 ounces sponge cake, cut in cubes
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) container frozen whipped topping, thawed

Directions

  1. In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
  2. Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
  3. Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
  4. Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.

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Steamed Green Tea Cake with Black Sesame Seeds

Author: Unknown // Category:

Ingredients

  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons powdered green tea
  • 6 egg yolks
  • 1 1/4 cups white sugar
  • 2 1/2 tablespoons water
  • 1 1/2 teaspoons vanilla extract
  • 6 egg whites
  • 2 teaspoons black sesame seeds, garnish

Directions

  1. Set a bamboo steamer large enough to contain a 9x9 inch pan over simmering water. Sift together the cake flour, baking powder and green tea powder. Set aside.
  2. In a large bowl, combine the egg yolks, sugar, water and vanilla extract. Using an electric mixer, beat on medium speed until mixture has tripled in volume. Fold in the flour mixture, mixing just until combined.
  3. Beat the egg whites until they form stiff peaks. Gently fold whites into the egg yolk mixture. Pour batter into the cake pan.
  4. Place cake pan in steamer. Stretch a kitchen towel over the cake pan without touching the surface, then cover with steamer lid. Steam cake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack. Sprinkle with black sesame seeds and cut into pieces before serving.

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Chinese Steamed Cake

Author: Unknown // Category:

Ingredients

  • 6 eggs
  • 1 1/4 cups white sugar
  • 2 1/2 tablespoons water
  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons almond extract
  • 1/4 cup confectioners' sugar for dusting

Directions

  1. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
  2. Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
  3. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
  4. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

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Drozdzowka (Polish Yeast Plum Cake)

Author: Unknown // Category:

Ingredients

  • 1/2 cup whole milk
  • 1 tablespoon all-purpose flour
  • 1 tablespoon white sugar
  • 2 (2 ounce) packages cake yeast
  • 1 1/3 cups margarine
  •  
  • 1/2 cup dry bread crumbs
  •  
  • 4 eggs
  • 1 1/8 cups white sugar
  • 8 cups all-purpose flour
  • 4 teaspoons vanilla sugar
  • 1 cup whole milk, or as needed
  • 6 cups fresh plums, pitted and quartered
  •  
  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 teaspoon ground cinnamon (optional)

Directions

  1. In a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100 degrees F (38 degrees C); stir in 1 tablespoon of flour and 1 tablespoon of sugar. Remove from heat. Crumble the cake yeast into the milk mixture, and gently stir until the mixture becomes creamy. Cover the pan with a cloth, and set aside in a warm place until the yeast forms a spongy texture, 20 to 30 minutes. While yeast is rising, melt margarine in a saucepan over low heat; remove from heat and allow to cool to lukewarm.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle with bread crumbs.
  3. Place eggs and 1 1/8 cup sugar into a blender, and process until the mixture is yellow and fluffy. In a large mixing bowl, whisk together 8 cups of flour with vanilla sugar. Scoop in the egg mixture, activated yeast mixture, and lukewarm margarine; start kneading 1 cup milk, or as needed, into the dough, a little at a time, until the dough stops sticking to your fingers and becomes smooth and even. Knead for at least 15 minutes, working to incorporate as much air as possible into the dough as you knead.
  4. Press the dough evenly into the prepared baking sheet, and arrange the plums over the top of the dough. In a bowl, cut together 1 1/2 cup flour, the butter, and 1/2 cup of sugar with a pastry cutter until the mixture resembles fine crumbs; sprinkle the streusel mixture over the plums. Dust streusel with cinnamon.
  5. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 1 hour to 1 hour and 10 minutes.

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Zwetschekuchen (German Plum Tart)

Author: Unknown // Category:

Ingredients

  • 4 cups all-purpose flour
  • 1 1/3 cups white sugar
  • 1 teaspoon grated fresh lemon peel
  • 1 pinch ground cinnamon
  • 1 cup butter, cut into chunks
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon water, if needed
  • 3 pounds Italian prune plums
  • 1 tablespoon white sugar, or to taste

Directions

  1. Place the flour, 1 1/3 cup of sugar, lemon peel, cinnamon, and butter into the work bowl of a food processor, and process until the mixture turns grainy. Stop the machine, add eggs and egg yolks, and process in the machine until the mixture gathers itself up into one dough ball. If the dough doesn't ball up, stop the machine, sprinkle several drops of water onto the dough, and process again. Place the dough into a covered container and refrigerate at least 3 hours or preferably overnight.
  2. The next day, preheat oven to 350 degrees F (175 degrees C). Allow the dough to rest at room temperature for about 30 minutes to warm up.
  3. Roll out the dough on a well-floured surface to make a 9 1/2-inch circle. Dough will be rich and sticky. Scrape up the dough circle, and press into a 9-inch pie dish. Quarter and slice the plums, and place skin sides down onto the dough in a neat ring, starting at the outer edge and working in a neat row towards the center.
  4. Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes.
  5. Allow the tart to cool, and sprinkle with 1 tablespoon of sugar before serving.
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Mint Brownie

Author: Unknown // Category:
YIELD: 1 jelly roll pan

Ingredients: The Brownie Layer

* 1/2 cup (1 stick) softened butter

* 1 1/2 cup of Hershey's syrup

* 4 eggs

* 1 cup sugar

* 1 cup all purpose flour

* Pinch of anise (Optional)

* Pinch of cloves (Optional)



Ingredients: The Mint Layer

* 2 cups powdered sugar ( I sift it - if it's lumpy or clumped)

* 1/2 cup (1 stick)softened butter

* 1 tablespoon water

* 3 drops of green food coloring

* 1/2 teaspoon peppermint extract

Ingredients:The Thin Chocolate Frosting Layer

* 1 cup of MINT chocolate chips (if you can't find this - use normal chocolate chips and add 1/4 teaspoon peppermint extract)

* 6 tablespoons of melted butter

Brownie Layer Procedure
 Preheat oven to 350°F.

Lightly butter a jelly roll baking pan.

Melt the butter and stir in a can of Hershey's chocolate.

Set aside.

Beat eggs and sugar in large bowl

Add the chocolate mixture, flour, and vanilla.

* If you want - add a pinch of cloves and a pinch of anise powder. (Again it's an option)

* Stir until just blended. Don't go for light fluffy and airy. Just blend.

* Cook 20 minutes (really!) The top will look wet. That's what you want. Just kinda wiggle the pan to make sure the batter is cooked.

NOTE: The look will fool you - that's why you want to tooth pick test or wiggle the pan. Put the brownies in the fridge to cool down while you make the mint layer. They don't need to cool off to "cold". But they need to cool some.

Mint Layer Procedure

* Combine all the mint layer ingredients in a bowl. (The powdered sugar, butter, and extract - leave the water out at first)

* Beat until all the lumps are gone.

* If you need the water - then add it. You may not. I just eyeball it. Spread this over the some-what cooled brownies.

This is the stage you want to cool everything down until it the two layers are set.

Thin Chocolate Layer Procedure

Stir the mint chocolate chips and the butter in small saucepan over low heat.

Stir just until smooth.

Cool slightly.

Pour over mint topping, if it doesn't spread evenly - help it out.

Sometimes I dip a thin spatula in water and move the warm frosting along.








Comments (1)

Apple Pound Cake

Author: Unknown // Category:
YIELD: 1 Cake

INGREDIENTS:

* 1 1/2 cups of oil (NO crappy store brand - use good quality)

* 2 cups sugar

* 3 eggs

* 2 teaspoons vanilla

* 3 cups flour

* 1 teaspoon baking soda

* 1 teaspoon salt

* 1/2 teaspoons cinnamon

* 1/2 teaspoon nutmeg

* 1/8 teaspoon anise (or several pinches worth)

* 2 cups finely chopped pared apple (any kind - the "tarter" the better in my opinion)

* 1 1/2 cup nuts

* 1/2 cup raisins (see options)



Procedure:

* Combine the first four ingredients

* Fold in the apples, nuts, and raisins

* Turn into a greased and floured tube pan (or bundt)

* Bake for 1 hr and 15 minutes (or until your toothpick comes out clean)

* Cool 10 minutes and remove from pan

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Chocolate Decadence Yule Log

Author: Unknown // Category:

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 eggs
  • 3/4 cup white sugar
  • 2 (1 ounce) squares unsweetened chocolate
  • 2 tablespoons water
  • 2 tablespoons coffee-flavored liqueur
  • 2 tablespoons white sugar
  • 1/4 teaspoon baking soda
  • confectioners' sugar for dusting
  •  
  • 4 (1 ounce) squares semisweet baking chocolate
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coffee flavored liqueur

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
  2. In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
  3. Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
  4. Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
  5. For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
  6. Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

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Favorite Old Fashioned Gingerbread

Author: Unknown // Category:

Ingredients

  • 1/2 cup white sugar
  • 1/2 cup butter
  • 1 egg
  • 1 cup molasses
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup hot water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

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Rainbow Cupcakes

Author: Unknown // Category:
 
  Ingredients
  • 125g butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup caster sugar
  • 2 eggs, lightly beaten
  • 1 1/2 cups self-raising flour, sifted
  • 1/2 cup milk
  • Pink, green and yellow food colouring
  • Smarties, jelly beans, snakes, jubes and
  • 100s and 1000s, to decorate

Buttercream icing

  • 125g butter, softened
  • 1 1/2 cups icing sugar mixture
  • 1 tablespoon milk
  • Method
  1. Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.

  2. Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour and milk to combine.

  3. Spoon 1/4 cup mixture into each paper case. Bake for 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand cakes in pan for 2 minutes. Transfer to a wire rack to cool.

  4. Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating to combine. Divide icing between 3 bowls. Tint each portion a different colour.

  5. Place lollies and 100s and 1000s in separate bowls. Let kids spread cupcakes with icing and decorate with lollies.
 

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Layered Rainbow Cake

Author: Unknown // Category:
  • Ingredients

Equipment

  • You'll need a 30cm round cake board.

Ingredients

  • 2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake (see related recipe)

Fluffy meringue frosting

  • 8 eggwhites
  • 4 cups caster sugar
  • 1 teaspoon vanilla extract
  • Blue, green, yellow, orange, pink and red food colourings
  • 1/2 teaspoon 100s and 1000s

Method
  1. Preheat oven to 180°C/160°C fan-forced. Grease three 7cm-deep, 20cm (base) round cake pans or three 4cm-deep, 20cm base round cake pans. Line bases and sides with baking paper.

  2. Prepare 1 packet cake mix following packet directions, or 1 homemade cake (see linked recipe). Divide batter between 3 bowls (see tip). Tint 1 portion blue, 1 portion green and remaining portion yellow. Spread 1 portion into 1 prepared cake pan. Repeat with remaining 2 portions and prepared pans. Smooth surfaces. Bake for 25 minutes, rotating halfway during cooking, or until cooked through. Stand cakes in pans for 5 minutes. Turn out onto wire racks to cool completely. Wash and dry cake pans. Grease and line with baking paper. Repeat with remaining cake mix and food colourings.

  3. Make frosting: Place eggwhites, vanilla, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat eggwhite mixture for 15 minutes or until stiff peaks form.

  4. Remove bowl from heat. Beat until cooled.

  5. Place blue cake on board. Spread with 1/2 cup frosting. Top with green cake. Repeat with remaining frosting and yellow, pink, orange and red cakes, using 1/2 cup frosting for each layer. Spread remaining frosting over top and side of cake. Sprinkle with 100s and 1000s. Serve.
 

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Chocolate Cake with Bluberry topping

Author: Unknown // Category:
 

 Ingredients
  • 1 1/3 cups plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/3 cup cocoa powder
  • 1 cup caster sugar
  • 1 cup buttermilk
  • 2 eggs
  • 125g butter, melted, cooled
  • 1 teaspoon vanilla essence
  • 125g blueberries

Chocolate icing

  • 1 1/3 cups pure icing sugar
  • 1 1/2 tablespoons cocoa powder
  • 20g butter, at room temperature, chopped
Method
  1. Preheat oven to 180°C. Lightly grease a 6cm-deep, 20cm round cake pan. Line base with baking paper.
  2. Sift flour, bicarbonate of soda and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a jug. Make a well in centre of flour mixture. Pour in buttermilk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.
  3. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
  4. To make chocolate icing sift icing sugar and cocoa powder into a bowl. Add butter and 1 tablespoon of boiling water. Stir until smooth. Spread icing over cake. Top with blueberries. Allow icing to set. Slice and serve.
 

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Chocolate Mouse Cake

Author: Unknown // Category:
Ingredients
  • 500g dark chocolate
  • 2 tbs golden syrup
  • 125g unsalted butter
  • 4 eggs
  • 1 tbs caster sugar
  • 1 tbs plain flour, sifted
  • Melted chocolate, to decorate
  • Chocolate sorbet, to serve

Coffee mascarpone

  • 200g mascarpone cheese
  • 2 tbs instant coffee
  • 2 tbs pure icing sugar
  • Method
  1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
  2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
  3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
  4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
  5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
  6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
 

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Deluxe Strawberry Shortcake

Author: Unknown // Category:

Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 cup water
  • 1/2 cup sour cream
  • 1/3 cup canola oil
  • 3 eggs
  • 1 teaspoon vanilla extract 
FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3 cups chopped fresh strawberries
  • Fresh mint leaves, optional

Directions

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in the refrigerator. Garnish with fresh mint leaves if desired. Yield: 12 servings.


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Strawberry Shotcake

Author: Unknown // Category:

Ingredients

Strawberries and whipping cream:
  • 3 baskets of fresh strawberries
  • 1/2 cup sugar
  • Whipping cream
  • Vanilla

Method

  • Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
  • After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
  • Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
  • To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.

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Baked Raspberry and Lemon Cheese Cake

Author: Unknown // Category:
Ingredient :
  • 200g digestive biscuits
  • 75g butter , melted
  • 600g full-fat soft cheese
  • 250g golden caster sugar
  • 150g tub natural yogurt
  • 3 medium eggs
  • finely grated zest 2 lemons, juice of 1
  • 50g plain flour
  • 200g raspberries
  • icing sugar , to decorate 
How to make :
  1. Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
  2. In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.


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Peach Melba CheeseCake

Author: Unknown // Category:
Ingredient :
  • 100g butter , melted, plus a little extra for the tin
  • 200g crunchy biscuits (we used Fox's butter biscuits)
  • 600g soft cheese
  • 100g icing sugar , plus extra to taste
  • 2 tsp vanilla extract
  • 300ml pot double cream
  • 450g raspberry
  • 3 really ripe  peaches , peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks.
How to make :
  1. Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
  2. Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
  3. Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
  4. In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
  5. Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside


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Kue Akar Kelapa

Author: Unknown // Category:
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It's unique and special name archipelago traditional snack cake on this one. Named coconut cake because its root is similar to the roots of coconut full undulating canting.

Please try because the necessary ingredients are not many and how membuatannya quite easy and simple.

MATERIALS:
  • 450 g glutinous rice flour
  • 100 grams of sugar
  • 100 gr margarine
  • 3 eggs
  • 100 cc of water

HOW TO MAKE:
  1. Beat eggs and sugar with a fork until the sugar dissolves.
  2. Enter the glutinous rice flour, stir, then add the margarine and knead until smooth.
  3. Insert the dough into the mold / funnel with the end of patterned star / begerigi. Print by pressing the dough out of the funnel and cut to a length of about 5 cm.
  4. Fry cakes until golden browned.

Results: 600 grams

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Kue Klappertaart

Author: Unknown // Category:


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Klappertaart cake is usually served to the guests and relatives as a special treat for the great days of celebrations such as Christmas and New Year. So is the feast of Eid al-Fitr or Eid New Year, for example, it still fits klappertaart cake served as one dish that can enliven the atmosphere of the celebration.

MATERIALS:
  • 500 gr young coconut meat from 7-8 young coconuts,
  • set aside the water
  • 175 ml fresh milk / coconut milk, heat
  • Two rectangular pieces of white bread without skin
  • 50 grams of wheat flour
  • 125 grams sugar
  • 5 eggs
  • 30 g walnuts, roughly chopped
  • 50 grams of raisins
  • 1/2 teaspoon vanilla
  • Paper bread and margarine to taste

HOW TO MAKE:
  1.  Soak the bread with milk / coconut milk until tender, smash, set aside.
  2. Boil the coconut meat with coconut water about 15 minutes. Remove and drain.
  3.  Beat eggs and sugar until dissolved. Enter the flour and stir well. Add soaked bread, coconut, walnuts, raisins, and vanilla and stir well. Pour onto a baking sheet covered with parchment paper that has been coated with margarine.
  4.  Bake in the oven to heat 170 ° C - 180 ° C until cooked brown for + / - 35 minutes. 5. Lift. Once cool, cut the cake into pieces klappertaart prepared and presented.

For 16 pieces.










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