Banana L’Opera 香蕉欧培拉蛋糕

 

Banan L'opera

I wanted to try second time of opera and the banana concept is the key from one of my readers here(U know who u r :P, thank you so much) I wanted to do it from how she told me: Strong banana and chocolate flavour,less on the coffee(unlike the classic one).I am aiming to reduce the sweetness by adding less buttercream onto this cake,but it still taste very delish!Here you go~

Opera cake 2

 

Few components:

  • Banana Joconde
  • Coffee(Decaf) syrup
  • Coffee(Decaf) buttercream
  • Banana buttercream
  • Dark Chocolate Ganache Filling
  • Dark Chocolate Glaze

 

  •  chocolate banana Opera 3

Banana Joconde:

  • 63g almond powder
  • 63g icing sugar
  • 18g cake flour
  • 85g eggs
  • 1 ripen banana, mashed
  • 80g egg whites
  • 16g castor sugar
  • 18g Western Star unsalted butter ( or any unsalted butter)

Banana Joconde

 

1)Preheat oven to 200c.Line baking paper onto a 30cmX30cm baking tray.

2)Sift almond powder, icing sugar and cake flours.Set aside.

3)In a mixing bowl: beat eggs until ribbon stage(a), fold in the almond-icing-flour mixture and banana mashed.(Do not over mix)

4)In another clean mixing bowl: Beat egg white till foamy stage, slowly add in sugar and continued beating till stiff peak achieved.

5)Fold in 1/3 of meringue(b) into the egg-flour mixture to ligthen it.Then, fold in the remaining meringue.(Do not over mix otherwise deflate the air bubbles)

6)Pour in the melted butter and mix to just well combined.

7)Bake at 200C for 8-15 minutes,or to light golden brown,depending on individual oven.

 

Note:

(a)Ribbon stage? Aerated of eggs with sugar by whisking it. As you lift the egg mixture, it will fall back on itself and a trail of “ribbon” will be left across the surface. The ribbon will hold shape for a moment and then sink back into the mixture.

 (b)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

 Simple  Coffee Syrup (Decaffeinated)

 

Simple coffee syrup

 

Italian Buttercream:

  • 1/2 cup sugar
  • 30ml water
  • 2 egg whites
  • 225g Western Star butter,unsalted(room temperature) or any unsalted butter

 

1)Combine water and sugar in a saucepan over medium heat.Bring it to boil. Once it starts boiling, insert a candy thermometer.

2)Standby your butter cubes on other side.

3)Whip egg whites in mixing bowl of a mixer to soft peaks, at medium-high speed. (Goal: egg whites whipped to soft peaks by the time sugar reaches 112C.)

4)When sugar reaches 112C, add it to egg whites in a slow steady stream on medium speed. (Careful: Pour sugar directly into egg white without hitting edge or side of bowls or beater)

5)Increase speed to high and beat until cooled to room temperature. ( Test with thermometer if cooled meringue is at or lower than 35C.)

6)Reduce mixer speed to medium, start adding butter ,one at a time. Mix well and be patient.

7)When all butter has been added, continued beating at high speed until incorporated or a completely smooth buttercream is obtained.

 

italian meringue buttercream

Note:

(a)Do not panic if you see curdled during the stage where adding butter, keep beating at high speed ,you will see it comes back together and become smooth.

(b)Ensure you butter is cut into small cubes and it is in room temperature, not too soft and not firm to touch. When you touch it, it leaves a soft dent on the butter.

(c)If your kitchen happen to be hot, you can use a bowl of cold ice sits underneath the italian meringue while adding your butter into. It helps to prevent butter to split due to  the heat from italian meringue.

 

From Italian Meringue buttercream we prepapred, we make into 2 different flavours:

 

a)Decaf Coffee Buttercream:

  • 2/3 of italian buttercream(prepared above)
  • few tsp of the decaf coffee syrup(prepared earlier)

1)Whip all these together to get a smooth decaf coffee buttercream.

 

b)Banana Buttercream:

1 ripen banana,mashed(or few drops of banana essence)

1/3 of italian buttercream(Prepared ealier)

1)whip all together to get a smooth banana buttercream.(notice: using banana mashed will see chunks of banana puree,it is ok.If want to avoid it,use banana essence)

Dark Chocolate Ganache Filling:

 

Dark chocolate filling

Dark Chocolate Glaze:

 

Dark chocolate glaze

Another version of Chocolate glacage:

  • 260g  Bulla whipping cream ( or any whipping cream)
  • 180g sugar
  • 60g Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 6g gelatine leaves
  • 30g water (use to soak the gelatine)

1)in a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and strring under medium heat.

2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.

3)add in the soaked gelatine sheet(discard the water),stir till dissolved.

4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.

 

 

chocolate banana Opera 4

 

 

 

Assemble:

1)Cut the banana joconde into 3 equal parts.

2)Brush Decaf coffee syrup onto the first joconde.

3)Spread decaf coffee buttercream then spread the chocolate ganache.

4)Add 2nd layer joconde.

5)Brush with syrup,then spread banana buttercream.

6)Spread chocolate ganache.

7)Layer the last joconde,brush syrup.

8)Spread decaf coffee buttercream.

9)Set inside the fridge to chill for few hours till buttercream has harden.

10)Remove cake from fridge,warm up the chocolate glaze if harden.

11)Pour the chooclate galze on top of the buttercream layer.(Dont worry to run over the edges)

12)Trim the 4 sides.Set in fridge for 30 minutes.

13)Decorate how ever u like.Slice and serve.

Banana chocolate Opera assemble

 

chocolate banana opera assemble2

 

 

Note:

1)Since no added colouring,I suggest to eat this cake fresh,not to keep too many days because of the added fresh banana in buttercream. :)

2)If you prefer stronger coffee flavour,welcome to add more into your syrup(coffee essence also can be used,but I tried to keep everything natural)

3)Dear friends,if you prefer sweeter ,double the recipe for the buttercream. As you can see from my buttercream layers,it consists of 2 layers decaf coffee buttercream & 1 layer banana buttercream :)

chocolate banana Opera 6

chocolate banana Opera 5

 

Sometimes,life is so full of unspeakable series that we never expect.I want to dedicate this cake for my love one,my only husband:” You’ve been so tired these days.You’ve become much stronger from all the things we have been through. I love you today and everyday.Thank you.”

 

Happy Trying :)

 

Lemony Sour Cream Cotton Cake柠檬酸奶油棉花蛋糕

sour cream cotton cake 1

 

 

If you wonder what is the difference between Japanese cotton cheese cake  and this sour cream cotton cake?

I personally think, sour cream cotton cake :

  • has light and refreshing flavour compared to cotton cheese cake
  • sour cream is cheaper in cost
  • I find by using sour cream, I can melt the butter and sour cream at ease without worrying the lumps  compared to cream cheese requires milk helps in dissolving evenly,and sometimes cream cheese creates so much lump that required the straining method
  • The texture is light and cottony as well

To sum up, when you cannot find cream cheese, do consider a lighter and cheaper substitution for cream cheese that is: sour cream. You just cannot spot the difference in taste.It tastes as good and refreshing too. Light, cottony and soft…what else could you have ask for more.Agree? Thank you for nodding your head with me. :P

 

sour cream cotton cake 2

 Ingredients:

  • 50g Western Star unsalted butter ( or any unsalted butter)
  • 200g Bulla sour cream (full cream/light version) or any sour cream
  • 4 egg yolks
  • 40g cake flour, sifted
  • 25g corn flour,sifted
  • 4 egg whites (medium size)
  • 75g castor sugar
  • 1/2 lemon juice (Optional)
  • 1/4tsp cream of tartar

Method:
1. Melt butter and sour cream first over a double boiler. Cool the mixture. Beat in egg yolks(one by one)mix well.Then mix in lemon juice. Fold in the flour and corn flour and mix well.

Sour cream cotton cake

Sour cream cotton cake1

2. In a clean and grease-free bowl:Beat egg whites with cream of tartar until foamy. Then slowly add in the sugar and continued beating until medium peaks form( between soft and firm peak)

3.Fold in meringue(a) from step (2) into flour mixture in 3 additions. Pour into a 7-inch round  removable cake pan (you can lightly grease and line the bottom and sides of the pan with baking paper  but I just oil the pan only). Knock out extra air pockets on the table bench.

Sour cream cotton cake2

4. Bake batter by using steam bake method at 150-160C for 50-60 minutes,or until skewer inserted in the middle and comes out clean ,depending on individual oven.( Place a tray at bottom rack in the oven.Pour in cold water onto the tray once placed the cake pan in the middle rack of the oven.)

5.Once done, remove the water tray from oven. Let door ajar(b) for 15 minutes to allow cake cools down little. Remove the cake immediately from oven and Do Not invert(I want to keep the cake with smooth top, OR you prefer to invert onto a wire rack and that’s is okay as well).Allow to cool down completely. Store the cake into refrigerator for few hours for better taste.

 

(a)What is meringue?

Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

(b)Door ajar?

Open your oven door just 3 fingers gap to allow hot air release to avoid drastic changes in temperature.Big changes in temperature sometimes could cause your cake collapse, with a curvy waistline.

 

sour cream cotton cake 4

Notes:

  1. Before pushing the tray into the oven, remember to tap it onto the table a few times. This is so that you wouldn’t end up with air pockets in the cake.
  2. You can use oil paper to lay around the cake pan,since I am lazy  so I sprayed some oil to the pan.Cake still can remove easily.
  3. The reason I do not use water bath as I find water bath method tend to produce soggy bottom for the cake. Steam bake method may as well create cottony and soft texture too.
  4. You can use 6″ square cake pan too. If you cannot find removable cake pan, just use normal round or square 6″cake pan are optional. The removable cake pan helps in remove the cake easily without  inverting the cake while normal cake pan requires inverting the cake onto cooling rack.I want to have smooth cake top. So just work the way you want.
  5. Every oven acts differently.If you start to find cracks on your cake(before getting worse), reduce the temperature roughly 10 to 15 Celsius. For example: you can try bake the cake batter for 140C for 60-80 minutes, until inserted skewer in the middle, it comes out clean.
  6. If the water is drying out, please add more cold water into the tray. If you find your oven is way too hot (If only you start seeing cake cracks, add more ice cubes into the water tray)
  7. If you do not like the lemon flavour, remove the lemon juice because I want the refreshing lemony flavour in this cake.

 

sour cream cotton cake 3

Before leaving,I always want to share some insight and  information.Sometimes I find recipes books do not share the proper way of creating different egg whites (meringue) which really hard for us to understand.

 

Difference between Meringue of SOFT PEAK   , MEDIUM PEAK  & FIRM PEAK:

After numerous times of beating egg whites and sugar(meringue)  to different stages: Soft peak, medium peak and firm peak, I find many people fairly know how to differentiate the stages of the meringue.Without the right peak, you might not able to create air in your cake and resulting numerous problems for your cake.

A)     SOFT PEAK: 湿性蛋白霜

After reached bubbly and foamy meringue, the first stage the egg whites turn into when beating  on high speed. When it is done, the egg white is not runny, but hold the shapes with the  peak will curl 40% and it will not drop .

 

 soft peak

B)     MEDIUM PEAK:中性蛋白霜

the 2nd stage of the meringue, after the soft peak. When you continue beating the meringue after soft peak, the peak will curl about 20% when lifting the beater. This stage will be before reaching a firm pointed peak or stiff peaked.

 

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C)     FIRM PEAK (a lso known as  STIFF Peak):硬性蛋白霜或挺直蛋白霜

The 3rd stage after medium peak of the meringue. The meringue will form a stiff or firm and pointed peak when you lift up the meringue after beating on high speed. It will not drop, no curling down.

firm peak

 

[pictures for the meringue here are outsourced from google]

Hope you enjoy the sharing and feel free to leave your wonderful feedbacks. ^_^

Baked Caramel & White Chocolate Cheesecake 烤白巧克力焦糖起司蛋糕

Baked white chocolate cheesecake 2

This white chocolate and caramel cheese cake sounded so sweet but once taste it, you will throw away the first “sweet” impression, it is not sweet at all, I am telling ya~ hehhehe

My husband loves cheesecake,the heavier of  the flavour the better for him.That explains why he gives me a pet name called: “Jong Belegen Kaas” which means “young cheese” in Dutch. So he bought 6 blocks of cream cheese,I cannot let it sit in fridge until all turn bad, then decided to make this cake after the first  block of cheese for tiramisu. I think more cheese to use in baking soon.

Classic baked cheese cake is his favourite and commonly bake for him, let’s try something new. I have packets of white chocolate from the last purchase, thought to use it for chocolate work during autumn,but I was living in flu during the entire autumn.I have to finish it quick. What about “white chocolate with caramel infusion?”

Let’s get started, shall we?

 

Baked caramel white choclate cheesecake4

(A)Biscuit Base:

  • 100g maria /McVITIES digestive biscuits ( or any digestive biscuit)
  • 60g Western Star unsalted butter, melted ( or any unsalted butter)

1) Process the cookies until formed crumbs, slowly pour in melted butter and mix to well combine.

2)Transfer the mixture to a (6″) 15cm removable around cake pan. Use a straight-sided glass or hand to spread and press the biscuit mixture firmly over the base.Allow to chill in freezer for 20 minutes.

(B)Cheese filling:

  • 170g Philadelphia cream cheese ( or any cream cheese )
  • 140g Bulla sour cream ( or any sour cream )
  • 50g sugar
  • 100g Cadbury baking white chocolate, melted over double boiler (Or any baking white chocolate)
  • 140ml Bulla whipping cream ( or any  dairy whipping cream )
  • 65g castor sugar
  • 1tbsp water
  • 2 eggs
  • 1/2 tbsp corn flour

1)Microwave cream cheese on high heat for 30 seconds.Beat cheese with sugar until creamy and soft.

2)Add in sour cream,then add in eggs, one at a time, and corn flour . Mix well.

3)How to prepare caramel:In a saucepan: Heat up sugar and water on medium high heat until turn amber colour, turn off the heat. [ Picture]

4)Microwave cream 30 seconds to 1 minute on high heat until just boiled, slowly pour into caramel (3).[Picture 3]

5)After 1 minute, stir in melted white chocolate into caramel from step (4).Mix well.

6)Pour in white chocolate-caramel mixture from step (5) into cheese mixture step (3).Pour into cake pan with the biscuit base earlier. Wrap in 2 layers of aluminium foil.

7)Bake at water bath  at 200C for 30 minutes ,then 150C for 30 minutes.

8)Once done, remove from oven, allow to cool completely. Chill in refrigerate for at least 6 hours or overnight. Remove from cake pan and serve.

Caramel white chocolate cheesecake Caramel white chocolate cheesecake1

 

Baked caramel white chocolate cheesecake1

Baked caramel white chocolate cheesecake2

 

 

Note:

a)When handling or making caramel, remember to be careful. When pouring the hot cream into hot caramel, you will see some big reaction from here, just stay alert.

b)Do not over cook the caramel until turn dark amber otherwise it creates bitterness in your caramel.Do not stir when cooking caramel.Only swirl around by moving the pan.

c)Alternatively, I baked this cake in a 8″(20cm) round removable cake pan for 200C for 30 minutes, then 150C for another 15 minutes.

d)Chill cheesecake overnight only taste better.

Baked carabel white chocolate cheesecake3

Baked caramel white chocolate cheesecake3

Hope you enjoy this sharing ^_^

 

 

Today’s WORD:

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Thank you for your time here and deeply appreciate every single comment you leave. ^_^

 

 

 

 

Baked Cheese Cake@Strawberry Coulis烤乳酪蛋糕@草莓浆

baked cheesecake@strawberry coulis 1

My husband has been asking for a classic baked cheese cake.Since I bought this 6 packs cream cheese at good deal, thinking what to bake with it.

Classic baked cheese is something heavy in cheese.I remembered that he is the reason i started to eat pizza and cheese cake. From how he grew up, classic cheese cake is always his favourite from his mom.

I want to make classic cheese cake with some twist. So added some fresh strawberry coulis into the cake.

Let’s get started shall we?

baked cheesecake@strawberry coulis5

baked cheesecake@strabwrry coulis

 

2 components you need:

  • Strawberry coulis
  • cheese cake

 

how to make strawberry coulis

strawberry coulis

 

 

Ingredients:

  • 70g McVITIES digestive biscuits (or any digestive biscuits)
  • 30g marie biscuits
  • 50g Western Star unsalted butter, melted ( or any unsalted butter)
  • 250g Philadelphia cream cheese, softened in room temperature( or any cream cheese)
  • 120g castor sugar
  • 200g  Vaalia natural yoghurt /or Jalna greek yoghurt ( or any natural or greek yoghurt)
  • 3 eggs
  • 1/2 tsp vanilla paste
  • 2 tbsp cake flour
  • 2 tsp lemon juice
  • 200ml Bulla whipping cream / pouring cream( or any whipping or pouring cream)
  • some fresh strawberries for garnish

 

How to make cheesecake :

  1. Preheat oven to 180C. Grease a 8″ round (base) spring-form cake pan.
  2. Process the cookies until resembles fine crumbs. Add in melted butter and mix well.
  3. Lightly oil the cake pan with some butter, press mixture over base and sides of pan. Refrigerate for 30 minutes until sets.
  4. Beat cream cheese and sugar until creamy. Then add in yoghurt and mix until smooth. Add eggs, 1 at a time, beating until just combined.
  5. Lastly add in vanilla , cake flour then lemon juice and whipping cream. Strain the mixture until no lump is found. Pour  1/3 of mixture into prepared cake pan,then pour in the strawberry coulis. Pour in the remaining cream cheese mixture.
  6. Bake at 180C for 50-60minutes  until cake is set but still wobbly in the middle.
  7. Allow to cool in oven with door ajar(a) for an hour. Remove from oven and cool completely. Refrigerate 6 hours or overnight. 
  8. Before un-moulding, run a knife around the edges of cake.
  9. Decorate with some fresh strawberry. Brush with some mirror glaze /clear glaze/nappage(b)(if you have).Serve.

Note:

(a)Ajar : something that is slightly open. Oven door ajar means oven door slightly open to allow hot temperature flows out slowly to prevent drastic temperature changes.

(b) Nappage : apricot glaze is a baking technique. Jam made from apricots is diluted with water to form a transparent, slightly apricot-colored glaze.You can find in any bakery store. Sometimes they called it neutral or mirror glaze.

 

steps5

 

steps1

steps2

 

steps3

 

 

baked cheesecake@strawberry coulis 2

Note:

  • You can just bake a classic plain cheese cake without strawberry coulis for your own preference.
  • Red wine added is optional,you can remove it from recipe.
  • You can turn this “baked cheesecake” recipe into ” New York cheesecake” by few changes:

a) replace yoghurt with sour cream, equal amount.

b) replace cake flour with corn flour, equal amount

c) New York cheese cake require water bath method: wrap aluminium foil around the base of cake pan, bake at 200c for 30 minutes until golden brown on

top, then turn down heat to 160c for another 30 minutes.You can leave in the oven with  door ajar for 30-60 minutes by removing the water bath.

d) classic baked cheesecake does not bake by using water bath,but i personal wrap with aluminium foil for preventing oil flowing out from the base mixture.You can always remove the aluminium foil and just bake it straight in the oven.

baked cheesecake@strawberry coulis 3

 

Hope you like this sharing. Welcome to leave any comment ya ^_^

Teenage dream For a bakery shop甜点店的梦想

 

bakery shop

 

从中学,就喜欢上甜点,蛋糕之类。

19岁那年,做了个巧克力香蕉蛋糕后,就一直梦想要拥有一个蛋糕店:不需太高贵,简单又舒服就最理想。

店里卖我拿手的甜点,还有一些好喝的饮料。有人欣赏我的甜点,我就非常满足。

为了读书离开了家,就没有机会烤蛋糕。直到近两年,身为人妻,没缘做人母亲,太多自由在小小的厨房里冒险。

有人喜欢我的作品。问起我的食谱,掉头就跑,那么长,看到怕。

其实:好吃的有时需点时间, 哈哈。 他们就说:不如买更好!

对呀!买很方便。但,会很贵,不能无时无刻都能吃。经济不景气,我就开始变成甜点的冒险者, 想吃也想省。嘻嘻~

到了近年,梦想就只是梦想。有了这病,已经不在想太多了。活着真好!人家说:痛过,才更珍惜生命的一切。

感谢上帝还让我活着。能跑有多好,能呼吸就是快乐! 希望你们都健康快乐,活着是种幸福。

 

If you ask my teenage dream?I always wanted to open a bakery shop, selling varieties of my signature desserts and cakes.Serving some interesting drink in a comfy, cozy and simple bakery shop would be heavenly dream.

There are some people love what I do, but when come to the recipe, their jaws wide opened and walk away saying:” so long, why not just buy it instead?”

A slice of these dessert would cost me pretty high if buy it every week. Why not just make if I could?

I am not fortunate enough to be a mom, therefore time is my freedom.

After I suffer with this sickness, my dream no longer to be fulfilled. As long as I can breathe, I can wake up every morning, I am blessed. Life sometimes too short to just do what I can’t( for example: exercising) , so I indulge myself in my small little kitchen, exploring all the insane ideas into my home bake desserts.

I am blessed to have God. During this tough time, apart from my husband, God is the one really close to me who understands me, who give me courage to survive.

I have to thank God to meet few awesome friends who constantly give me courage and understanding of my sickness. Some even saved me from ….. death. I thanked them, being so thoughtful  to pray for me and never question me much. I truly thankful for having your supports.

Dear friends, if you are reading this, life is too short to dwell in the sadness. Do what you can when you are given this life. Eat what you want, bake what you like, draw what you can even it is not scoring grade A :P

May you all live in good health and happiness ^_^

bakery

bakery1

bakery2

 

I love all kind of sweet desserts. I am not good in painting, I have to say, I don’t like it at all. But again, life too short not to try, breakthrough my first fear- drawing.

 

Image (17)

I used to dream: even skinny beautiful ladies would come to my bakery shop to try my desserts. Is it so funny? hehehe..

 

Sorry for all these painting, it has been more than a decade I did not touch any colouring field.(because I am bad at it) Let’s have a good laugh , shall we?

 

生命短暂。喜欢就去做,哪怕别人笑,也敢敢去吧~

 

Your visit is deeply appreciated. Your comments are valuable to me. Thanks for dropping by ^_^

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Classic Tiramisu 提拉米苏

tiramisu 1

Tiramisu is an Italian dessert typically made from Lady Fingers, espresso coffee, mascarpone cheese, eggs, cream, sugar, marsala wine, cocoa and rum. The Italian name tiramisù means “pick-me-up” , referring to the two caffeine-containing ingredients, espresso and cocoa. 

There are many modified versions of tiramisu. Using sponge fingers are the popular version. You can either buy the store bought finger or you can make those fingers too. Since I want to make everything from scratch, simple and still retained the classic flavour. I replace the sponge finger with chocolate sponge, something familiar and easy to make.

There are  2 components in this dessert you need to prepare and you will get your tiramisu in no time.(everything is from scratch)

  • Chocolate sponge cake ( base)

  • tiramisu filling

Let’s get started, shall we?

 

about tiramisu

tiramisu 3

 

Components you need:

  • 1 slice of 7” x 7” chocolate sponge cake
  • Classic cheese filling

 

Chocolate Sponge: (produces 2 pieces of 7” x 7” cake sponge)

  • 5 egg (I used small size or 4 large eggs), separate yolks and whites
  • 20g castor sugar
  • 50g Liddells Lactose free full cream milk( or any milk )
  • 30g oil
  • 20g cocoa powder, sifted
  • 60g cake flour, sifted
  • 20g corn flour, sifted
  • 2 tbsp lemon juice

1)      Separate the eggs into yolks and whites. Sifted the flours. Line a 10” x 14” cake pan with baking paper. Preheat the oven to 180C.

2)      Mix egg yolks with 20g sugar. Mix in oil and milk. Mix in flours to well combine.

3)      Beat egg whites and 1 tbsp lemon juice until frothy. Then slowly add in sugar in 2 additions,continued beating to soft peak.

4)      Pour batter into prepared pan, smooth the top and knock the pan for rid extra air pocket.

5)      Bake for 12-15 minutes, or skewer inserted comes out clean,depending individual oven.

6)      Remove the cake immediately onto a new sheet of baking paper.Remove old  baking paper.Invert the sponge, remove new baking paper to allow sponge to cool  for 15 minutes. Once cooled , cut into 7” x 7” piece of sponge.

tiramisu

tiramisu sponge

 

Tiramisu Filling:

  • 4 egg yolks
  • 80g castor sugar
  • ¼ cup coffee liqueur( I used Tia Maria  or any coffee liqueur you like)-optional
  • 250g Philadelphia cream cheese ( Or you can use mascarpone cheese)
  • 300g Bullla whipping cream ( or any brand of dairy whipping cream)
  • Hershey unsweetened Cocoa powder( or any unsweetened cocoa powder) for dusting

1)      Whisk egg yolks and sugar over double boiler on low heat( over a pot of simmering water) until all sugar dissolved. Keep whisking it otherwise egg yolks might cook.

2)      Once sugar dissolved, remove from heat and add in coffee liqueur. Beat with electric hand mixer until thicken and pale.

3)      In other bowl, beat cream cheese until creamy and smooth.

4)      Add in yolk mixture from step (2) into cheese. Mix well.

5)      In a bowl: beat whipping cream to firm peak. Gently fold whipped cream into cheese mixture.Set aside.

 tiramisu1

tiramisu2

 

 

Assemble:

1)      Place the 7” x7” chocolate sponge onto a same size square cake ring. Place this onto a prepared baking tray with baking paper.

2)      Brush the sponge with ¼ cup of coffee liqueur.

3)      Pour the tiramisu filling onto the sponge until full. Smooth the top and store in freezer for 4 hours or over night.

4)      Decorate and dust with cocoa powder. Slice and serve.

 

tiramisu4

Note:

1)      You can use any chocolate sponge you like from the market or any recipe you prefer to be the base. This recipe can give you 2 pieces of chocolate sponge of  size 7 “ x 7”:

 

What can you do with the extra chocolate sponge?

a)      Make a swiss roll out of it by spreading some tiramisu filling and roll.

b)      Make 2  tiramisu cake of 7” x 7”  by adjusting the tiramisu filling as below:

  • 6 egg yolks,
  •  1 cup castor sugar,
  • some coffee liqueur ,
  •  400g cream cheese,
  • 360ml whipping cream

2)      You can replace the sponge with store bought sponge fingers too. Just soak with coffee mixture( 1 tbsp of sugar + ½ tsp of coffee powder into 1/2cup of hot water, let it cool down before soak with the sponge finger)

3)      When you heat the egg yolks with sugar over double boiler, remember not to allow the water touches the bowl with yolk mixture.Remember to whisk constantly until you touches the mixture ,there is no more sugar crystals and it is warm to your hand). Remove pan and keep beating it.

4)      Remove the liqueur if preferred alcohol free.

Liqueur choices can use Kahlua or any coffee liqueur you like.

Tia Maria

This is the coffee liqueur I am using. Free free to use any alcohol you prefer

tiramisu

tia maria

 

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Sorry folks, i have been long time did not post any food, have been asked by some friends.This is ready weeks ago, and hope you all enjoy.

Thank you for visiting and deeply appreciate your wonderful comment ^_^

What I always want to do..

 

 

 

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Audrey Hepburn,

she is the classic film and fashion icon.I love how her features presented her beauty.

 

 

I always have this little passion beneath with me since young but I never think I am good at it.

Since young,I always love to buy those Disney colouring books , flipping through all pages, looking through all the classic disney characters, I love to start sketching on my white drawing paper. I have to admit, creativity never seem to born within my abilities , let alone my drawing skills.

Many of my school mates attended some painting classes but I did not have the courage to do the same because I always think I am not good enough for this passion.

After years of drawing in classes, I discover that my little ability is “Imitate” or you can say “sketching” :P. I will draw exactly what I see, yes truly lacking of imagination and creativity do not name me a painter or artist.

Life is too short to resist my own passion. The last time I paid attention in drawing was about 14 years ago. I know I am not expertise  in painting however this little passion no doubt can relax one’s mind, provides me  serenity environment.

Not only that, I have been suffering with chronic pain on my both shoulders, the more I type or facebook-ing will only damper my condition. New technologies: handphones, typing, online and blogging…all these definitely fun to do, but not so good for my hands. I  need to find a way to take my chronic pain away.

Hope I will be back again to keep in touch with new technologies again. :)

 

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Something wrong, isn’ it?

Since I have no drawing materials, I grabbed some low quality(but ain’t cheap) of pencils, erasers, painting brush, water colours and papers to initiate my passion, once again. Those are what I could get in such short time.

 

 

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Gosh, water painting is not my forte , mind me for showing you my first painting after 14 years.

 

If you have any hidden passion you have not started yet, I reckon this is the time now.

Forgive me for not baking food…hahhaha

Hope you have a wonderful time here. ^_^