Me myself and I

colour lady

by olivia vig , JBK



I’m asian but I’m polite

I’m tired but I’m hopeful

I’m quiet but I’m restless

I’m poor but I’m kind

I’m fat but I’m tall

I believe everything is going to be alright alright


I’m crazy but I’m cool

I’m kind but I don’t take any crap

I’m loud but I’m compassionate

I’m friendly but I’m observant

I swear but I’m religious

I still believe that everything is going to be alright alright


I’m wrong and  I apologize

I’m sad but I laugh

I’m flawed but I love my life

I’m slow but I’m focused


Oh this could be messy

But I think you won’t mind

Oh don’t go telling everybody

Please don’t tell me that you don’t crime


When everything is going down the drain

I still believe everything is going to be alright alright



by olivia  JBK 2014



Chocolate Banana Mousse Cake 巧克力香蕉慕斯蛋糕

chocolate banana 5
                             I remembered how Chocolate Banana mousse cake enticed me  once I tasted .The velvety and chocolatey mousse combined with the soft cottony sponge. I love mousse cake.I think sponge and mousse are heavenly compatible to each other,one cannot lost the other. The banana definitely is one of the main  flavour  to the entire cake.Can’t complaint.This is how I fall in love to mousse cake,madly in love.
                          Chocolate banana cake is classic, everyone has their way of doing it. I have been baking this couple of times in my life  evolving from using instant sponge cake mix(17 years old) to making it from scratch (now).And this is another version of it. Hope you all like this sharing ^_^
Let’s get started, shall we?
chocolate banana 1

Components you need:

  • Chocolate sponge
  • Torched banana/ fresh banana
  • Coffee chocolate round disc (optional)
  • Chocolate mousse
  • Chocolate glacage/glaze


chocolate banana 3

chocolate banana 6

Chocolate Sponge: 

  • 2 egg yolk
  • 10g castor sugar
  • 15g salad oil
  • 30ml Liddells lactose free milk ( or any milk)
  • 15g cake flour
  • 10g Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 2 egg white
  • drop of lemon juice/white vinegar
  • 20g castor sugar
1) Sifted flour and cocoa powder. Line a 7″ cake pan with baking paper. Preheat oven to 180C.
2)Whisk yolk and sugar together to well combine.
3)Add in oil and milk.Mix well.
4)Add in sifted flours in 2 additions, mix to well combined.
5)Beat egg whites and a drop of vinegar in a clean bowl to foamy stage, add in sugar slowly , continued beating to stiff peak.
6)Scoop out one-third of meringue(a) to mix with yolk-mixture at step (4).Fold in remaining meringue to batter in 2 additions to well combine.
7)Bake: 180C, 10-15 minutes depending on individual oven.
8)Remove cake from oven to cool down. Remove baking paper and cut into slightly smaller than 6″ in diameter.( We are going to use 6″ cake ring, so we need to cut into a round sponge slightly smaller than 6″ in diameter)
chocolate sponge
(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.

Torched Banana:

  • 1 and half banana, (depending on size, you can use more if you love banana, the more the better)
  • some brown sugar(optional)
  • torched gun
1)Peel off bananas and halve it.
2)Sprinkle with some brown sugar onto each banana.(ignore this step if prefer no sugar)
3)Caramelize each banana with torch.Set aside for later use.
torched banana
Coffee Chocolate round disc: (optional)
  • some  coffee chocolate button or some baking chocolate.
1)Melt some of the compound chocolate, and lightly spread on a sheet of baking paper. Put another sheet of baking paper ont op of the chocolate,and using a tray to lay on top(reduce the chocolate disc wobbles).Keep in refrigerate until set
2)When the chocolate is set, using a 5″ round cutter,dip the round cutter into warm water, wipe it to dry. Cut a round disc out.

Chocolate Mousse:

  • 300ml Bulla whipping cream( or any whipping cream)
  • 140g Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 2 eggs
  • 2 tbsp of sugar
1)Melt the chocolate over a pot of simmering water(do not allow water to touch the bowl of chocolate)
2)Beat eggs and sugar in a pot of simmering water(do not allow the water touches the bowl of egg mixture). Keep beating the egg and sugar until fluffy and pale or ribbon stage(a)[Step 3 in picture below]
3)Fold the egg mixture step (2) into melted chocolate at step (1).
4)In a clean bowl: beat whipping cream until soft peak formed.
5)Fold whipped cream into egg-chocolate mixture at step (3) in 2 additions until a velvety chocolate mousse achieved. Pour into a piping bag.
chocolate mousse

(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

Assemble (1): 

1)Place 6″ cake ring onto a baking tray lined with baking paper underneath.
2)Place the chocolate sponge, and pipe chocolate mousse onto the sponge to cover the sponge.
3)Place the coffee-chocolate round disc on (Optional if you dont want to add ),please jump to step (4).
4)Arrange torched banana slices all over the mousse.
5)Cover with remaining chocolate mousse.
6)Smooth the top and allow to freeze until set for at least 4 hours or overnight.
assemble 1

Chocolate Glacage:

  • 260g Bulla cream ( or any cream)
  • 180g sugar
  • 60g Hershey unsweetened cocoa powder (Or any cocoa powder)
  • 6g gelatin leaves (soak in cold water till soften)

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

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

3)Add in the soaked gelatin sheet(discard the water),stir till dissolved.

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



  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • You can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)


Assemble (2):

1)Take out mousse cake from freezer, remove the cake ring by using hair blower to gently heat up all around cake ring for few seconds.
2)Place mousse cake onto a cooling rack sitting above a baking tray.
3)Pour the chocolate glacage all over the mousse.Allow to drip excess.
4) Decorate however you like.
chocolate glacage
1.If you prefer slicing the bananas in smaller pieces, then arrange around the mousse, of course you can do that.
2.Do not sprinkle sugar onto sliced banana if preferred less sweet.
3.If you have no torch gun, you can just arrange sliced banana.
4. This  cake is preferably eaten fresh with the bananas inside.
5.Be generous and quick when glazing your mousse cake so it does not have air bubbles trap into your glaze which resulting wrinkles on the glaze.
6.Eliminate the coffee chocolate round disc from the recipe if preferred without it.
chocolate banana 4 chocolate banana 2
Hope you enjoy this another version of chocolate banana.
Thank you for dropping by and deeply appreciate your comments ^_^
Today’s word:



BW girl 1

by olivia, jong belegen kaas



懊恼的懊, 美妙的妙。








不好的就是:拿了食谱归为自己;知道我就是一名普通的家庭主妇就溜;我有他们想要的,就虚伪地对我好;有个还会间接性来讽刺为何有人喜欢做马卡龙(当天我分享马卡龙),说甜到不能吃,然后看见她们也开始烤马卡龙;有些blogger也到处散播谣言,说只会烤蛋糕,马卡龙,吃三文鱼,与其123g 面粉而不是120g 面粉的食谱等等是为了取悦有钱的人(K.G先生,你了解爱好吗?我喜欢蛋糕,难道得罪你?);有些却看见我的本人后也突然删掉我;而有些为了部落格的读者人数,为了赚点退休后的费用,不择手段来想得名气(A.L 女士,我没有想为了名气而烘焙,也不是为了赚退休费,我的食谱不是为了争夺名利而分享的,我很平凡,没有心计去跟任何人比较,请别虚伪地围绕我);朋友告诉我,有些blogger是为了读者人数,邀请你加入他人的群团,如果你的食谱获得众人喜欢,就自然为他的部落格制造交通(抱歉,电脑的知识,我是听电脑达人解释的),如果你的食谱分享不悦,他就block 你,不给你加团(我的几位脸书友无辜就被block了,很不开心)。

因此,我更要小心。 脸书是有好有坏。但,把是非人加入自己的account 只会添麻烦。


  • 别虚伪地围绕我。如果想要利益,我觉得我没有你要的利益。
  • 若你不了解我和我的兴趣,请被随意判断我为人。我不是为名利和赚退休金而拼命要大家加入你的团 而制造网路交通。我是有权力选择我喜欢的群团。
  • 假如我开始不加你或block你,是因为听了太多关于你的不是,也遭受过你的坏待遇。
  • 妒忌也好,讨厌也好,若你不喜欢我的为人与我的样貌,觉得我的谦虚是你称的“虚伪”,抱歉!(样貌是我妈给的,为难你了,对不起!谦虚是上帝教我的,我不爱自赞!很多人就少了谦虚,也有人认为我的谦虚是假假。我认为是“客气”,就算有人说羡慕我或什么的,想说: 我的能力是上帝慷慨地给我,不是我一人功劳。)
  • 因为被伤害过,我选择往后退,不再那么热情。想说:若你不伤害别人,就不需期求被原谅。而我不想再受伤害,选择自护。毕竟是脸书,有多少是真心的。








谢谢那些对我的真与好,我会记得你的恩。Thank you so much.


Thank you God for your guidance every single day.

My 2014 humble and blessing birthday


Birthday cake: Something I would say different from what I normally tasted.


Oh no, I am old….


But I am so blessed with all the wishes from friends and family.


Nothing greater than warming wishes from people that I love.


Thank you for everything for all your genuine wishes.



A decent cake from BLACK STAR PASTRY for my birthday. I cannot believe I finished all with my hubby the time we bought home.


I heard so much of Black Star Pastry. It took us 2 hours of journey by train just to bring home this cake.The journey was long but the time we finished  the cake was just 15 minutes.

The shop is unforgettable.People lined up outside of the shop to taste the food.

Adored the aroma from the good quality of coffee bean  used in their beverages that evolved around the entire shop. The pastry aroma definitely woken my senses in a good way.



Lily from my both sisters and mum from Malaysia to Sydney. I love you all so much

Received a bouquet of fresh lily from the beautiful family ( Cassandra”kei kei”, Tracy and Amainda) when I returned home from a heavy lunch.

It was a blessed surprise. Honestly,I did not receive much flowers from anyone, husband bought me roses twice during the 10 years time being together.

Although men would think sending flower is not practical gift, honestly speaking “flower” is every girl’s favourite.



I thought it was from anonymous, since the flower was not from husband after I questioned him. Who called me ” BABY” apart from hubby?

hahahah, my both sisters and my mom, you are my only everything now. Just the 4 of us, the family.






Bought home some sushi,  a must to eat for my birthday every year. No dinner out today since husband is so busy.




So many grilled chicken in Sydney, so far for reasonable taste, I would say NANDOS chicken.Juicy, succulent and the marinaded sauce into the chicken is the bonus of all.I just don’t enjoy any aussie grilled chicken, it just plain taste.


Nando Australia

Handphone shot: Nandos in Sydney

I love the authentic and woody ornaments and decor in this shop.



Handphone shot: (Oliver Brown) Belgium waffles with ice cream and melted chocolate, Belgium dark chocolate mocha and oreo cheesecake




Okay, this “Oliver Brown” has just  newly opened nearby my housing area.I have to try this for my birthday.Just a simple and humble tea break.

Comment: Since my husband is a waffle-fanatic, his comment for this waffle is extremely critical.


Few suggestions for this Belgium waffle improvement-$12++ :

(1)Try not to drizzle the melted chocolate over, it is overly sweetened and sometimes reducing the crisp of the waffle.

(2)Try to toast the waffle in a better way that grilling it, waffles tasted burnt.Or any of a better way to treat this valuable waffle.


He ordered a slice of  Oreo Cheesecake cost $7++ :

Our comment: Please remove this cheesecake from the menu, or get a good cheese for the cake, what about Philadelphia cream cheese, perhaps?


Beverage: Belgium dark chocolate mocha- $6++

Comment: The best of all the food we ordered.Like the chocolate chips on the side which mix into the hot drink.


Noticed the customers who dined in, we are the only one who seemed to order a meal, the rest were only beverages.

Guess you know why.


Oliver Brown

Handphone shot:(Oliver Brown): cheesecake, tiramisu, Chocolate mudcake, swiss roll, eclair, profiteroles, Red velvet, opera, Chocolate mousse, assorted macarons and etc.




Handphone quick shot: Assorted Belgium chocolate






I am blessed when I get to wake up everyday.

I am blessed to have my hubby to love me on his own way.

I am blessed for all the genuine wishes from friends and family.

I am blessed for a humble birthday .

Neither do I need a day with expensive gift nor fine dining restaurant.

A simple and joyous birthday that filled with love and blessings are more than I asked for.

Thank you for today.




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.



(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


(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





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




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


  • 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

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


  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.



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




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 ^_^



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