Hummingbird Cake(Husband’s birthday)

hummingbird cake 0

by sivia

            Happy birthday My love, husband

To husband,

Every time life has been tough and every time a storm tried to blow me away, you have been my rock and you have always saved the day.

Every time I look at you and every time I see your handsome face, I feel lucky to be your wife and I feel glad that no one else took my place. Happy birthday my dear.

 Love, wife

Nothing big or exquisite of this birthday cake.

This year would love to bake something way different from the other birthdays

Hope he likes it.

I love the soft and moist of this hummingbird cake with so much of flavour from the bananas and pineapple. Top up with this cream cheese frosting,makes this cake extra moist and rich.

DSC_7042

by sivia

Components you need:

  • Hummingbird cake
  • Cream cheese frosting
  • Hazelnut brittle

Hummingbird cake:

  • 3 large bananas, mashed
  • 400g pineapple from the tin, chopped(drain the excess juice)
  • 100ml vegetable oil
  • 150ml olive oil
  • 3 small size eggs (separate egg whites and yolks)
  • 350g self raising flour, sifted
  • 1 tsp cinnamon powder
  • 1/4 tsp ginger powder
  • dash of  nutmeg powder (Optional)
  • 100g castor sugar
  • 100g brown sugar
  • 50g castor sugar
  • 1/8tsp sea salt

1)Preheat the oven to 190C. Grease and flour 2 x 20cm round cake tins.

2)Sift the flour, cinnamon,ginger and nutmeg powder  into a mixing bowl, then add the sugar and  sea salt.

3)Place mashed bananas in a bowl, add in chopped pineapple. Add in oil.

4)Lightly beat the egg yolks and add into the bananas mixture from step (3).Mix until combined.

5)Fold into the dry mixture until smooth.

6)In a clean mixing bowl: Beat egg whites until foamy, then slowly add in 50g of castor sugar in 2 additions.Fold meringue into the flour mixture in 2 additions until well combined.

7)Divide the batter evenly between your prepared tins. Bake for 60 to 70 minutes at 190C-200C, or until skewer inserted in the middle and comes out clean, depending on individual oven.

8)Once baked, allow to cool in the cake pan for 10 minutes, then transfer into cooling racks to cool completely.

Note:

a)You can use fresh pineapple, choose the ripen one.

Cream cheese Frosting:

  • 200 g icing sugar, sifted

  • 80 g Western Star unsalted butter, (at room temperature)

  • 125g, Philadelphia light version cream cheese(Room temperature)

  • 1 lemon, juice and zest

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

by Sivia

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

by Sivia

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

by Sivia

 

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

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
  • 40g 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 tsp lemon juice/1 tsp white vinegar

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  lemon juice until frothy. Then slowly add in sugar (40g) in 2 additions,continued beating to soft peak. Fold the meringue(a) into yolk mixture in 2 additions until well combine.

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  from baking tray.Let it cool down completely.Once cool down , peel off baking paper and cut into 7” x 7” piece of sponge.

Note:

(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.

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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Hope you all enjoy this sharing.

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

Sweet Memory甜蜜回忆:Mango Tofu Cheese Mousse Coconut Cake芒果豆腐奶酪慕丝椰子蛋糕

mango coconut cheese mousse1

Summer is here.The heat and temperature always the enemy for any mousse cake or chocolate work in my kitchen. I am missing the autumn and winter here.

Last saturday was our 2 years anniversary and here is the cake to celebrate this 2 magic years.

mango coconut cheese mousse(FB)

DSC_5261_1

Few components you need:

  • Blueberry panna cotta
  • Coconut joconde
  • Lemon joconde
  • Mango tofu cheese mousse
  • Red chocolate glacage/glaze

DSC_5253_1

love letter to husband

Blueberry Panna Cotta:

  • 85g blueberry puree
  • 25g Bulla cream( or any pouring or whipping cream)
  • 25g Liddells Lactose free full cream milk ( or any fresh milk)
  • 1 tbsp castor sugar
  • 3g gelatin leaves(soaked in cold water till soften)

1.Process fresh /frozen blueberries into puree.

2.In a pot: Bring cream, milk and sugar to just boil. Once sugar has dissolved, turn off the heat.

3.Fold in soften gelatin, stir to combine.

4.Pour the mixture into a 6″cake ring with cling film wrapped around the bottom of the cake ring. Allow to freeze to hardened.

blueberry panna cotta

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Coconut Joconde:

  • 53g egg whites
  • 25g castor sugar
  • 35g icing sugar
  • 35g coconut powder
  • 9g cake flour

1.in a clean bowl: beat egg whites till foamy, slowly add in sugar and continued beating till stiff peaks formed.

2.Process desiccated coconut into powder form if you cannot find coconut powder.

3.Fold in coconut powder and cake flour till well combined.

4.Pour in piping bag, pipe onto a 6″ cake ring(about 1” in thickness) with baking paper lined onto the baking tray.

5.Dust icing sugar generously onto cake batter.

6.Bake at preheated oven of 180C for 12 minutes or more until slightly golden, depending on individual oven.

7.Allow to cool completely. Set aside for later use.

coconut joconde

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DSC_5239

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Lemon Joconde:

  • 35g eggs
  • 20g castor sugar
  • 45g egg whites
  • 40g icing sugar
  • 30g almond powder
  • 10g cake flour
  • 8g Western Star unsalted butter, melted( or any unsalted butter)
  • 1 tbsp lemon juice
  • 1 drop of lemon essence
  • 1 lemon zest

1.In a bowl: Beat eggs and icing sugar till ribbon stage, fold in lemon juice, zest and essence.

2.In another clean bowl: beat egg whites till foamy, add in sugar slowly and continued beating till soft peak formed.

3.Fold meringue step (2) into egg-lemon mixture step (1).

4.Take small amount of batter from step (3) and mix well with melted butter in a small bowl.

5.Sift in cake flour and almond powder into remaining cake batter from step (3).

6.Fold in flour mixture from step (5) into butter mixture from step (4).

7.Pour into a 6″ cake ring on a prepared baking pan lined with baking paper. Bake at 200C for 8 minutes until golden brown,depending on individual oven.

8.Allow to cool down completely and keep for later use.

 

Note:

What is Joconde?

Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.

 

lemon joconde

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DSC_5251

Mango Tofu Cheese Mousse:

  • 200g mango puree
  • 250g Philadelphia cream cheese ,leave at room temperature
  • 50g egg yolk
  • 30g castor sugar
  • 400g Bulla whipping cream ( or any dairy whipping cream)
  • 20g castor sugar
  • 50g tofu
  • 7g gelatin leaves(soaked in cold water until soften)

1.Beat whipping cream and sugar until stiff peaks formed and set aside in refrigerator.

2.Beat egg yolk and sugar to well combined. Whisk continuously over a pot of simmering water until 82C until pale and thick. Remove from heat. Fold in soften gelatin. Stirring until gelatin dissolved.

3.Fold in mango puree into step (2).

4.Mash the tofu.

5.Beat cream cheese until soft. Fold into tofu. Fold the cheese-tofu mixture into step (3) and mix well.

6. Cool down over pot of cold water till 26-28C.

7.Fold in whipped cream in step (1) into cheese mixture in step (5). Pour into piping bag. Set aside in refrigerate.

mango cheese mousse

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Assemble Part 1:

1.Line baking paper on baking tray. Line acetate strip around a 7″ cake ring.

2.Place coconut joconde into the cake ring.

3.Pipe 1/3 of the mango tofu cheese mousse onto the coconut joconde until cover the joconde completely.

4.Place lemon joconde onto the mousse and continued piping in another 1/3 of mousse to cover the lemon joconde.

5.Remove blueberry panna cotta from freezer and from the cake ring. Place blueberry panna cotta onto the mousse and finally pipe in with remaining cheese mousse completely.

6.Smooth the top. Allow to set in the freezer for at least 4 hours or overnight.

assemble 1

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red chocolate glacage

 

chocolate glacage frosting

selected2

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Assemble Part 2:

1.Remove mousse cake from freezer and lightly blow hot air around the cake ring with blower for few seconds. Remove mousse cake from cake ring. Remove acetate strips.

2.With a cooling rack sits on top of a baking tray, place hardened mousse cake onto cooling rack.

3.Pour the cooled chocolate glacage over the mousse. Allow excess to drip down.

4.Decorate.

5.Place the cake back to refrigerate to allow the cake bring back to right temperature(as now the cake is still hardened stage).

6.Slice and serve.

glazing mousse

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Note:

1. Ensure the blueberry panna cotta has to be hardened in freezer before remove from the cake ring and place into the cake.

2.Red chocolate buttons are not available here so I bought it online. If you don’t like the vibrant red, welcome to substitute with white chocolate and add few drops of your favourite food colouring into the chocolate glacage. Use just white chocolate if preferred no colouring at all.

3.Decoration is up to your own imagination but if you are wondering what I used for the decoration: red chocolate button ,white chocolate and some chocolate transfer sheet( got it online as well)

DSC_5253_1

HAPPY TRYING!

 

TODAY’s Realization:

There were many times,I doubted my ability in what I am doing or learning whether baking or photographing. Failures in baking are bitter in taste but I know as long as I am determined to restart,back to basic,stand right up, the chances of getting it right is not far away.

In photographing world: Never though I would want to explore more since I have no knowledge nor potential in this field. There were many times, I doubted my ability leading to putting down the camera. Admittedly,I need to try harder than anyone just to get a decent picture.

I have to accept:some born with the skills while I need to try harder.

Never try to compete or compare with others if I choose this as passion. It exhausts me at times but learning to do one at time, no rush and no competing  can reduce the stress and taking my time to learn as much as I can.

Do for myself.Accept my flaws. Transform the pressure into energy and stand right back up. It is alright to sit down and rest awhile to regain our motivation. Have you rest enough?

有多次都会犹豫对烘焙和拍摄的能力是有限吗?

毕竟我不是天生有这些的潛力,总是要比别人多努力,由其是在拍摄方面。别人轻易的收获,而我却拍到手痛。

如果要比较,大家都比我好。因此学习接受,接纳自己的短与长。毕竟别人的成功都是因他们非常努力坚持,我这非常敬佩。

我在学习我拥有的,学习珍惜。

朋友,累了的话,不如歇一下,然后在继续做你喜欢的。

朋友,每一个你都是我能学习的对像,谢谢你们曾经的坚持,我才能明白了:做好自己就足够了。

谢谢每个都曾在我的生活中出现过:你的鼓励是我的动力。而有些的批评,也多谢你的直言,你让我成长。

谢谢你.

Your comments are deeply appreciated. ^_^

White Angel白色天使 ( Lemon Orange Mango Gateau)柠檬橙芒果蛋糕

DSC_4774

I find citrus fruits here are mostly fresh and sweeter in flavor. Lemon here is less sour and juicy. I always wonder why westerners can use in all their food: salad, seafood, white meat and sauces. As though lemon is like the salt to the pepper. Orange here is all seasonal citrus fruit. I do not enjoy fresh slice orange back in Malaysia as much as I do here. There two fruits become the primary essence to this mousse cake.

What goes well with cream cheese? Lemon.  I came up with lemon cheese mousse.

I bought a big packet of fresh mango cubes from Costco. I do not need to wait for the mango season, I think. So I thought insert mango element into this entire cake.

I adored this cake personally and hope you do too. White chocolate might not your favourite but by adding this last element as frosting, it is something different and it is a good “different”.

DSC_4796

DSC_4733-001

Problem is: why the white chocolate does not appear as white?? Wishing to have pure white powder to do the  whitening effect.

 

Components you need:

  • Mango Gelee

  • Orange Joconde

  • Lemon cheese mousse

  • White chocolate glacage/glaze

DSC_4787

Mango Gelee:

  • 150g mango puree
  • 1/2 anise star
  • 5g sugar
  • 1 tsp lemon juice
  • 2.5 gelatin leave (Soak in cold water till soften)

1. Bring mango puree to boil, add in anise star and sugar and mix well. Switch off heat.

2. Stir in soften gelatin the mango mixture. Stir in lemon juice. Sift the mixture to remove the anise star.

3. Allow the mixture to reduce temperature to 28C.

4. Pour into mango mixture slowly into a 6” cake ring ( Wrap cling film around the bottom of the cake ring)

5. Allow to harden in the freezer for 4 hours or more.

Note: 

(a)What is gelee?

A jellied substance.Liquid becomes solid by the addition of gelatin, pectin or other gelling agent.

mango gelee

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Orange Joconde:

  • 84g whole egg
  • 20g icing sugar
  • 10g cake flour
  • 10g plain flour
  • 60g almond flour
  • 84g egg white
  • 20g castor sugar
  • 17g Western Star unsalted butter( Or any unsalted butter )
  • 1 whole orange

1. Sifted all flours. Line a 6” round cake pan with baking paper.

2. Bring whole orange to boil in a pot. Once boiled,peel off the skin , slice into small chunks and remove the seeds. Process the orange in a processor or blend in a blender to form a paste.

3. Beat egg and icing sugar in a bowl until pale and lightly thick. (Lift up whisk, you can see batter is slowly drip down). Add in 2/3 of orange paste and mix well.

4. In another clean bowl: Beat egg white to foamy, slowly add in sugar, continue beating to achieve soft peaks.

5. Fold in the egg-orange mixture into this meringue (egg white) to well combine.

6. Take out some batter , fold in melted butter.

7. Fold in all flours into remaining egg batter till well combined.

8. Fold in the butter-mixture earlier (6) back into flour batter (7).

9. Pour batter onto prepared pan. Bake in preheated oven at 180C for 20-25 minutes, until skewer inserted in the middle of cake comes out clean, depending on individual oven for the temperature and time.

10. Remove from cake ring and allow to cool down completely. Keep in refrigerator.

Note:

(a)What is Joconde?

A Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.

orange puree

orange sponge

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Lemon Cheese Mousse:

  • 50g castor sugar
  • 3 tbsp water
  • 175g  Bulla whipping cream ( or any dairy whipping cream)
  • 30g egg yolk
  • 2tbsp lemon juice
  • 140g Philadelphia cream cheese ,room temperature ( Or any cream cheese)
  • 25g Vaalia natural yoghurt( or any plain yoghurt)
  • 2tsp lemon essence
  • 40g egg whites
  • 42g castor sugar
  • 11g water
  • 5g gelatin leaves ( soak into cold water until soften)
  • 6g CHOYA extra shiso, Traditional Japanese Umeshu(Plum liqueur) optional
  1. In a bowl: beat whipping cream till stiff peaks formed. Set aside in refrigerator.
  2. In a pot: Boil sugar and 3tbsp water till sugar dissolved. Remove from heat.
  3. Slowly pour in the sugar syrup into beaten egg, continued heating until reached 82C while whisking. Stir in soften gelatin.
  4. Remove from heat, beat until light and pale.
  5. In another bowl: Beat cream cheese , then add in plain yoghurt, lemon essence and Umeshu until well combined.
  6. Fold in whipped cream (1) into cheese mixture (5).
  7. Then fold in egg-yolk mixture earlier (3) into cheese-cream mixture (6).
  8. Boil sugar and water till 117C. Start beating egg whites till foamy, slowly pour in sugar syrup, beating till stiff peaks formed. This is known as “Italian Meringue”.
  9. Fold in italian meringue into (7). Pour into a piping bag.

pate a bombe

lemon cheese mousse

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White Chocolate Glacage/Ganache:

make this after mousse cake has set properly

  • 250g Bulla whipping cream (pouring cream or whipping cream can be used here)
  • 20g sugar
  • 50ml glucose
  • 150g Cadbury baking white chocolate( any baking white chocolate )
  • 6g gelatin leaves (Soak into cold water till soften)

1. In a pot: bring cream, sugar and glucose to boil at 85C.

2. Add in chocolate in few additions and stir to combine.

3. Stir in soften gelatin and continued to mix until incorporated. Sift .

4. Allow the mixture to cool down to 25-28C. ( you can use another pot of cold water sit underneath your ganache to help in this process)

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Part I : Assemble:

1. Place a 6” cake ring onto a prepared baking tray with baking paper underneath.

2. Line a piece of 6cm in height of acetate strip around the cake ring as shown in picture.

( Get a 6” cake ring with 6cm height if you can find. My cake ring is smaller in height so acetate strip is for increasing the volume of my cake.)

3. Remove the mango gelee from freezer, cut into 5.5 inches of round disc.

4. Slice the orange joconde into 2 thin slices, and cut into 5.5 inches of round disc

5. Pipe some lemon mousse onto the cake ring, then place the first orange joconde. Pipe in lemon cheese mousse.

6. Place the mango gelee, then pipe all remaining lemon cheese mango. Place the last orange joconde onto the mousse. Press down the joconde to allow excess mousse flows out, remove excess mousse with palette knife. Place in freezer to allow to get harden.

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assemble

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Part II: Assemble:

1.Remove the mousse cake from freezer. Using warm cloth to rub around the cake ring. Flip the mousse cake upside down ( Mousse part faces up; sponge part faces down). Push up the mousse cake from cake ring.

2. Place the mousse cake onto a wire rack which sitting on a baking tray. Pour white chocolate ganache over the mousse cake. Allow to sit there for few minutes until excess ganache flows down.

3. Allow cake set in refrigerator for 30 minutes. Decorate however you prefer asthis is your cake now.

frosting

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Note:

  • Allow cake to bring back to coolroom temperature for few hours, then you can slice and serve.
  • Boil the whole orange first so that the flavors from the orange is more readily to perfume the entire cake. (I cannot stop eating the orange sponge by itself, the orange is like the perfume of the cake, seriously yummy. Complimenting my product is not my style but the orange joconde is really irresistible.)
  • My advice: if you do not enjoy white chocolate ganache, you can choose not to use it because some people included me just dislike the sweetness of white chocolate. However the combination is really up to standard.
  • Again, I do not really enjoy over rating my own products.(Many times of failure too) This cake is really  well structured. The lemon has lightened the cheese flavor; the orange acts as the perfumed for the cake. Husband and I finished more than ½ of the mousse cake in a day.
  • If  happened you are not anise star fan, remove from your mango gelee too. Anise Star does not act as the primary flavor of the gelee, but remove if you do not enjoy it.
  • Adding plum liqueur Umeshu is optional if you prefer no alcohol.

lemon cheese cake

 

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Adding this Japanese traditional Umeshu (CHOYA)梅酒 is the extra flavor with the sweetness and sourness of the plum. The taste and aroma of umeshu can appeal to even those people who normally dislike alcohol.  This plum liqueur is recommended by my sister, it helps for good sleep, promote good blood circulation and good digestion. Please do not over indulge ~

HAPPY TRYING~ ^_^

Today word: Stop living in fear you’ll always do the wrong thing. If God gives you something to do, He’ll give you the anointing to do it.-Joyce Meyer