Fruit Platz

We  went to St Jacobs in the Summer ,  stop by at  a Bakery, and order some Rhubarb fruit Platz, this bakery belong to a Mennonite owner, the cake tasted really good.
I found this recipe similar to it from Mennonite girl . I added Rhubarb pie filling, yummy.

Ingredients:

pastry:

• 2 cups flour
• 4 Tbsp sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp shortening
• 1 cup cream
• 1 egg

crumbs:

• 3/4 cups sugar
• 3/4 cup flour
• 1/2 tsp baking powder
• 2 Tbsp butter
• 2 - 3 Tbsp cream

Method:

1. Mix together dry ingredients for pastry.
2. With pastry blender, blend in shortening, then stir in combined egg and cream. Stir well until it holds together.
3. Pat and stretch into 9X13 or 9X9 inch greased pan. Light colored pan - preferred.
4. Cover with desired fruit. Sliced apricots, peaches, apples, blueberries, cherry pie filling or chopped rhubarb - are some good options.
5. Combine dry ingredients for crumb mixture. Blend in butter and cream, using pastry blender or fingers until desired crumb consistency. Cover fruit.
6. Bake in the top third of oven at 350 F until golden, for 40 - 45 minutes.

Moist Chocolate Cake ( steam ) by Zubaidah Bt Chepa

This cake is really moist, but I made some mistake I didn't cover the pan when I put in the steamer, next time I have to cover the pan with foil and tied it with a thread, so wont wet at the bottom, but any way the cake still taste nice , even a bit wet at the bottom.

This recipe , I found it by googling the net, the recipes by  Zubaidah Bt Chepa, a malaysian Chef..


[A]
100g cocoa powder
200g sugar (reduced from 250g)
1 tin evaporated milk (I uses carnation brand)
200g oil
250g condensed milk

[B]
4 eggs (lightly beaten)
150g flour
1 tsp baking powder
1 tsp baking soda

Method
Combine [A] in saucepan and heat until smooth
Remove [A] from heat, stir in eggs
Fold in [B] and whisk lightly until combined (DO NOT OVER MIXED)
Steam at high heat for 50 min

Blended Orange Cake

This cake's looks like a moist pound cake without butter, original recipe from my recipe.com 

Ingredients (14 seeds big cupcake)

1 oranges (Sunkist)

1 cup cooking oil

2 cups sugar (1 1/4 cups already enough)

3 eggs (grade c)

2 cups flour (sifted)

1 tablespoon baking powder (sifted)

a little orange flavor

Directions:

Cut the lemon, remove the center vein and seeds). Cut small.

Enter an orange that has been cut into a blender together oil, sugar, eggs and orange. Blend until smooth.

Pour the mixture into a bowl and add the flour little by little until blended.

Prepare a paper cup and fill it right 3/4 full. Preheat oven first. Bake at 190oC temperature about 20 minutes.

* I made with a loaf pan, bake at 170 for 45 minutes or one hour

Moist Chocolate Cake

This cake is really moist , original recipe from Kak Izan ( my recipe.com)

Ingredients:
(5"x8" loaf pan)

Chocolate Paste:
1/2 cup cocoa powder
1/2 tsp instant coffee (optional)
1/4 cup castor sugar (reduce 1-2 tbsp if you prefer it less sweet)
1/2 cup hot water
1/4 cup evaporated/fresh milk (I use low fat milk)
pinch of salt

125g butter, softened
1 cup castor sugar
1 tsp vanilla essense
2 large eggs

1 cup cake flour
1 tsp baking powder


Method:

Grease and line bottom of cake pan with baking paper and preheat the oven to 180c.
Combined all ingredients for chocolate paste except MILK in a mixing bowl. Hand whisk mixture till sugar are fully dissolved.
Add in milk, stir to mix well. Set aside.
Sift cake flour and baking powder together for later use.
In another bowl, cream butter and sugar till it is light and fluffy. Add vanilla essense and continue with eggs one at a time. Beat till well combined.
Gently fold in flour mixture, alternate with the chocolate paste. *Start with flour and end with flour.
Pour batter into cake pan and bake for 45-50 minutes or till it is cooked.
Leave it to cool before unmould the cake.

Red Velvet Cupcakes

I made Red Velvet Cupcakes for someone's Birthday tomorrow. I ate some of them, very nice and moist. The recipes from Apple a day site's.

Cupcakes baked for 20 minutes, cakes baked for 25-30 minutes.

Red Velvet Cake with Cream Cheese Frosting

adapted from www.saveur.com; originally from Cake Man Raven


Ingredients:
For the cake:
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 TBSP cocoa powder
1 tsp. salt
2 eggs
1 1/2 c. vegetable oil
1 c. buttermilk
2 TBSP (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar


For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners' sugar
1 1/2 c. chopped pecans (optional)


Directions:
1. For the cake: Preheat oven to 350°.

2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

4. Divide batter evenly between 3 greased and floured 8" round cake pans. (I only made a two layer cake, so some of my batter went unused.)

5. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.

6. For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

7. Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top. Set another layer on top, level, and repeat frosting. Set remaining layer on top, level, and frost top and sides with the remaining frosting. Press pecans into the sides of the cake, if desired. **Tip: after leveling cake, turn it upside down to reduce numbers of crumbs. I also did a crumb coat on the outside, let it set for ten minutes, then finished with remaining frosting.

8. Chill for 2 hours to set frosting.

Fluffy White Cupcakes

I'm so happy this recipes turn out like the title said Fluffy, it's so amazing egg less but moist and fluffy. Found this wonderful recipes from Shmooed Food.

makes 22 cupcakes

1 TB apple cider vinegar
1 ½ scant cups plain soymilk ( I used skim milk)
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract ( I used butter essence/ flavor)

Preheat the oven to 350º.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Notes:

Fill the cupcakes tin with 1/4 cup of batter, if too full the cake will be dense.

Next time I will make the frosting , i found a good recipes from Learning to eat again,

Fat free frosting.

Ingredients

8oz tub of fat-free cool whip (or any generic frozen whipped topping), thawed
1 (3.5 oz) package of instant pudding (any flavor)
1 can fat-free condensed milk
1/2 c. cold fat-free milk

Steps for Frosting:
Place pudding mix, milk and condensed milk is medium sized mixing bowl
With a fork or wire whisk, whisk all ingredients together until well blended. Allow mixture to sit for 3-5 minutes until firm (mixture will jiggle slightly when bowl is shaken gently)
Fold in thawed whipped topping
Place in fridge for 15 minutes to firm up slightly

Coffee Chocolate Cupcakes

I really like this recipe, you can find the recipe from Simply Recipes.

This cupcakes are delicious and moist.

Prep time: 10 minutes
Cook time: 20 minutes

The coffee (and the salt) help intensify the flavor of the chocolate. If you don't have or don't want to use coffee, just skip it and use water instead. If you do use coffee, just use what would be considered regular strength coffee (or slightly weak coffee) in America, not something super concentrated like espresso. If caffeine is an issue, use decaf. If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes.

INGREDIENTS

Cupcakes:

1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)/ I used 3 in 1 instant Coffee
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) olive oil


METHOD

Cupcakes:

1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.

6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

I didn't make frosting this time, but I found a good recipes from Grin and bake it. , I will try this next time.

Low-fat Cream Cheese Icing

8 oz. light cream cheese, softened

1 c. marshmallow cream
1 tsp. fresh lemon juice
1 tsp. vanilla extract
1 c. powdered sugar

In a medium bowl, stir together the cream cheese, marshmallow creme, lemon juice, and vanilla until well combined. Then gradually beat in the powdered
sugar.

Makes 1 3/4 cups

NOTES : The use of marshmallow creme instead of butter in this easy frosting
recipe keeps the fat, calorie and cholesterol counts low. To simplify
clean-up, spray the measuring cup with non-stick spray before attempting to
measure out the marshmallow cream!

Durian Chiffon Cake

This is unusual I made this chiffon cake from Durian fruit for Christmas Eve , hope everyone will like it. Original recipe from here

Merry Christmas and a Happy New Year 2011

Ingredients:

Egg Yolk Batter:

6 egg yolks
150 ml. coconut milk
4 Tbsp. Corn oil
1/4 tsp. salt
150 gm. Durian Puree
1/4 tsp. durian essence
50 gm. caster sugar
140 gm. Plain flour

Egg White Foam:

6 egg white
1/4 tsp. Cream of Tartar
100 gm. Caster Sugar

Method:

(1) Mix all the egg yolk batter together. Stir till smooth.
(2) Whisk egg whisk till slightly forthy then gradually spoon in the sugar till finish. Whisk at high speed until forthy adn stiff peak form.
(3) Gently fold beaten egg white into egg yolk batter.
(4) Pour batter into a 22 cm. chiffon cake pan (I used 25 cm.). Bake at 175C for about 45 mins. or until cooked.
(5) Remove cake from oven and invert the pan onto a wire rack and leave it to cool completely.
(6) Remove cake from pan and serve.

**Recipe adapted from the book: "Chiffon Cake is Done" by Kevin Chai

Pumpkin Swirl Cheesecake

I don't really like Pumpkin pie, but there is no Thanks giving without Pumpkin, I found this nice recipe from Kraft. Instead Pumpkin pie , I have made this Pumpkin cheese cake, everyone love it.

Pumpkin Swirl Cheesecake

Prep
20 minute(s)
Serves:12


18 PEEK FREANS Ginger Crisps (1 sleeve), crushed
1/4 cup finely chopped pecans
1/4 cup butter, melted
3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
3/4 cup sugar, divided
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves

Preheat oven to 350°F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9-inch springform pan.
Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

Cassava cake

This is really tasty, yummy cake, next time, I will follow the instruction to brush some egg white on the top of the cake to create glossy surface on the cake, I didn't do it this time, so you will see some dark spot on the top, but still good , just the appearance was different. Got the recipe from here.

Auguri

Buon Compleanno a te,
Buon Compleanno caro Mio

Ingredients:

203 g Whole eggs

32 g Egg yolks

135 g Caster sugar

21 g Glucose

1 g Salt

32 g Vegetable oil

21 g Cocoa powder

106 g Cake flour

1 g Baking soda

21 g Milk

Method:

1. Warm vegetable oil and mix in cocoa powder until well mixed and dissolved.

2. In a large mixing bowl, add in whole eggs, egg yolk, caster sugar and salt and beat on high speed until foamy and about doubled in volume and salt and sugar have dissolved.

3. Add in glucose and beat on medium speed until ribbon stage.

4. Sift flour and baking soda over beaten egg mixture. Mix in flour on low speed for 3 seconds just to combine most of the flour. After which, mix at medium speed for approx 20 seconds (or even less) just until mostly incorporated. Fold in any remaining traces of flour with rubber spatula.

5. Take some of the beaten egg mixture and add it into the cocoa powder-vegetable oil mixture to lighten the mixture. Add it into the egg mixture, together with the milk and fold until well incorporated.

Cheddar cheese cotton cake

I made this cheddar cheese cotton cake yesterday, I get the recipe from DG , Tested and Tasted
Thank you DG, this cake so yummy, better than Japanese cheese cake I made before, I like the taste of cheddar cheese in it, better than cream cheese. I didn't use double boiler method like the recipe said, instead I used microwave to make it easier.
I double the recipe than the original one.

Ingredients:
50 gr milk
35 gr butter
60 gr sliced cheddar cheese (around 3 pcs, cut into smaller pieces)

35g cake flour
15g corn flour
60 gr egg yolks
¼ tsp salt

75 gr egg whites
40 gr caster sugar
¼ tsp cream of tartar

1 tbsp parmesan cheese for sprinkle (optional)

Method :
- Preheated oven to 160C
- Melt milk, butter and sliced cheese using double-boiler method until thick. Remove it from double-boiler.
- While it still warm, add salt, shifted cake flour and corn flour, mix until well combined.
- While keep stirring, add egg yolks, stir until well combined. Set a side.
- Whisk egg whites, cream of tartar until foamy, add in sugar and continue whisk until soft peak form.
- Take 1/3 of white eggs batter to the cheese mixture, mix well.
- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.
- Pour into 10x30x4cm pan or 6” pan, wrapped outside with aluminum foil.
- Bake in water bath for 45 minutes or golden brown.
- Remove cake from the oven, and remove the cake from the mould immediately.
- Set aside to cool.

Banana Brownies

BANANA BROWNIES

Melt:

180 gr dark cooking chocolate

250 gr brown sugar

180 gr butter

stir together

add:

100 gr nuts (cashew or pecan nut or walnut, ),chop

3 eggs

2 banana ( mash)

mix together

add:

225 gr flour

20 gr cocoa powder

1 tsp baking powder

a pinch of salt

24x24 cm baking pan or muffins tin. add on top of brownies extra chocolate chips or nuts .
Bake 170' for 30 min

Guava Chiffon Cake

I have tried this Hawaiian cake recipe from here. Next time I will add more oil, to make it more softer.

Guava Chiffon Cake

Batter:
2-3/4 cups cake flour
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
1/2 cup water
3/4 cup guava juice concentrate, thawed, undiluted
5 egg yolks, slightly beaten
2 teaspoons vanilla
2-3 drops red food coloring

Meringue:
7 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Preheat oven to 325 degrees and lightly grease the bottom of an 11-by-13-inch pan.

To make batter, sift together cake flour, sugar, baking powder and salt.

Make a well in the center; add oil, water, guava juice, egg yolks and vanilla. Beat with a spoon until mixture is smooth. Add food coloring. Set aside.

To make meringue, beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar until stiff.

Gently fold batter into meringue until barely mixed. Pour into pan. Bake 35-40 minutes, until a pick inserted in the center comes out clean. Remove from oven and invert on a rack to cool completely.

Remove from pan gently. Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.

Guava Chiffon Frosting

4 egg yolks
1/2 cup sugar
3/4 cup guava juice concentrate, thawed, undiluted
1 cup whipping cream
1/4 teaspoon vanilla

Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill.

Whip cream and vanilla, then fold into guava mixture. Frost sides of cake; cover top with guava topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe.

Guava Topping

2 tablespoons cornstarch
1/2 cup water
Pinch salt
12-ounce can guava juice
1 teaspoon lemon juice
1 slightly beaten egg yolk
1 tablespoon butter

Mix cornstarch with water to dissolve all lumps. Add salt, guava and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.

Red velvet cup cake

The source of recipe is from here.

Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

• Preheat oven to 350 degrees.
• Grease and flour two 8 inch cake pans.
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
• Bake for about 30 minutes or until a toothpick inserted comes out clean.
• After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
• Then make the frosting.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

• Sift sugar and set aside.
• Beat cream cheese and butter on high until creamy. Add vanilla.
• Then, add the sugar in batches. Scrape down the sides in between each addition.
• And frost away.

Baba au Rhum

This recipe adapted from Barefoot Contessa

For the rum syrup
1 cup sugar
2/3 cup good dark rum
1/2 teaspoon pure vanilla extract

For the whipped cream
2 cups cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract

For the baba
1/3 cup dried currants
1 tablespoon good dark rum
5 tablespoons unsalted butter, at room temperature
1/2 cup milk
1 package dry yeast
2 tablespoons sugar
2 extra-large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
Rum Syrup
3/4 cup apricot preserves
Whipped Cream (above)

Method
Make the rum syrup
1. Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.

Make the whipped cream
1. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don’t overheat, or you’ll end up with butter!

Make the baba
1. Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.

2. With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.

3. Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.

4. Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.

5. Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.

6. Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.

Kue sus Bogasari

Cake Ingredients

* 130 gr. bread flour
* 3 gr. Salt
* 100 gr. Margarine
* 4 eggs Eggs
* 250 cc Water


Content Fla. Sus:

* 500 gr. fresh milk
* 75 gr. cornstarch
* 100 gr. sugar
* 2 chicken egg yolk
* Vanilla to taste
* Rum to taste
* Chocolate pasta to taste


Cooking:
Cakes:

* Water, salt, cooking margarine to boiling
addthe bread flour stirring until cooked
* After the dough is cooked, then cooled
* Then add the eggs one at a time, stirring constantly until smooth
* The dough is formed
* The dough is ready baked for 25 minutes. Baked 200 C


Sus Contents:

* All ingredients except the rum mixed together and stirred until smooth
* Cook until thick and cooled
*add the rum and stir until blended. Sus field ready for use
* If you want to add entries sus cream butter, add the cream 2 times the number of fla mixture, stirring until smooth.
drizzle the top of the sus with melted chocolate

Black Forest cake

I made this cake last week, for this cake I like to used spongy chocolate cake recipes, never disappointed.