WHITE CHOCOLATE MUD CAKE

something different untuk anak tekak..please reduce sugar

credit to © www.exclusivelyfood.com.au

300g white chocolate
200g butter
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs GRADE A , lightly beaten
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour

Sour Cream and White Chocolate Ganache
200g white chocolate
88g sour cream


Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined. ©
Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.

Repeat with another cup of the chocolate mixture.
Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps. Pour mixture into prepared pan.
Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.

Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.The cooled cake can be iced with the white chocolate ganache immediately, or stored and then iced on the day of serving.
Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.



Sour Cream and White Chocolate Ganache
Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.

PAVLOVA

another one..and yes...berkilo kilo naik mencanak.

with passion fruit filling


250gm passion fruit flesh
100gm sugar
100gm water
100gm cornflour
150gm whipping cream

place passion fruit flesh, water, sugar and cornflour. mix well. cook over low heat till sugar dissolved, stir sauce constantly and bring to boil. cool/chill 
add  passionfruit sauce and whipping cream  . beat light /fluffy. cream /layer pavlova and serve.

with lemon filling
2/3 cup sugar or less
6  tbsp cornflour
1/8 tsp salt
1 1/2  cup water
1 egg yolk
1 tbsp butter
1 tbsp lemon zest
1/2 cup fresh lemon juice
1/2 cup whipping cream

mix sugar n egg yolk. beaten lightly
add in cornstarch flour, salt and water. cook - low heat or double boil till thickened. add in butter and zest of lemon rind. make sure its is not sweet . add in lemon juice. cool- chill .

beat whipping cream and lemon filling till light and fluffy. ready for use

UNBAKED CHEESE LAYER CAKE

SIMPLE YET SO NICE. YOU CAN OMIT THE TOPPING .

500GM PHILLYDEPHIA CHEESE CREAM
250GM BUTTER
4 X 200GM SALTED CHEESE BISCUIT
2 X 179GM  NESTLE CREAM
1/2 CUP SUGAR
150GM WHIPPING CREAM
150GM FRESH MILK

MIX  CHEESE CREAM, BUTTER AND SUGAR TILL CREAMY . ADD IN NESTLE CREAM, WHIPPING CREAM  AND FRESH MILK. MIXED WELL TILL LIGHT /FLUFFY.

SPREAD CHEESE CREAM IN PAN (ALTERNATIVE : ALUMINIUM FOIL OR USING PLASTIC SHEET )ARRANGE SALTED CHEESE BISCUIT. (REPEAT ON EACH LAYER)
CHILL FOR 2 HOURS OR MORE (PREFERABLE OVERNIGHT)
 
FOR TOPPING:
1/4 CUP COCOA POWDER
1/4 TSP SALT
388G, SWEETENED CONDENSED MILK
125GM BUTTER
CHOPPED ALMOND NUTS
 
MIX COCOA, SALT, CONDENSED MILK AND BUTTER . MELT USING DOUBLE BOIL, CONTINOUSLY STIRRING UNTIL THICKENED. COOL COCOA MIXTURE, POUR INTO CAKES. SPRINKLE WITH CHOPPED NUT.
 
OR U CAN USE GANACHE TOPPING
450GM COOKING CHOCOLATE
300GM WHIPPING CREAM
 
DOUBLE BOIL..COOL SLIGHTLY BEFORE LAYERING THE CAKE. SPRINKLE WITH NUTS

MOIST SOUR CREAM CHOCOLATE CAKE

tiada ayat..speechless..

Source-Cake: AllRecipes
Makes 9" round

INGREDIENTS:
1 cup Cocoa
1 cup Boiling Water
1 cup Butter - softened
2½ cup Sugar
4 Eggs
2 tsp Vanilla Essence
3 cup Cake Flour*
2 tsp Baking Soda*
1 tsp Baking Powder*
½ tsp Salt* (* sifted together)
1 cup / 8 oz Sour Cream (I used 250g packet)

METHOD:
1. Dissolve cocoa & boiling water.
2. Cream butter & sugar until light.
Add in Vanilla Essence and egg, one a time while beating until well mixed.Fold in flour and sour cream alternately, beating well after each addition.Lastly, add in cocoa mixture.
3. Bake 170C for 1 hour until cooked when tested with skewer..
4. Unmould after 10min and cool completely before slicing then layer/spread with chocolate ganache.

CHOCOLATE GANACHE:
450g Chocolate - chopped
300g Cream
- Place both in a pot & cook small fire until chocolate melt. Cool slightly before layering cake & spreading on top.

BINGKA UBI KAYU

3kg ubi kayu – parut – toskan air nya
(makcik parut lepas itu masukkan kedalam juice extractor machine untuk memerahkan air dengan cepat. Biarkan air nya untuk 1 jam dan ambilkan sagu nya.

2 cawan gula pasir atau lebih jika suka untuk rasa yang lebih manis
2 biji telor
300 gm butter
5 cawan santan (2 cawan santan pekat/ 3 cawan santan cair)
1 sudu teh garam
Pewarna kuning

Caranya:-
Bersih kupas cuci ubi kayu – sagat dan perah air nya dengan kain bersih untuk mengeluarkan lebihan air . biarkan airnya di dalam bekas lain dan biarkan selama sejam untuk mendapatkan sagunya.

Pukul mentega dan gula sehingga kembang. Masukkan telor. pukul sebati. Masukkan ubi kayu berserta sagu nya ,masukkan santan dan garam . Kuar sebati. Masukkan pewarna kuning atau pewarna yang di suka. Bakar didalam Loyang yang telah di griskan selama 1 jam dengan api yang sederhana besar.

Untuk rasa lebih enak..masukkan 2 sudu besar tepung kastad dan susu pekat manis dan kurangkan gula.

LIGHT FRUIT CAKE

(A) 500GM BUTTER
400GM SUGAR

(B) 8 GRADE A EGG

(C) 400GM FLOUR
1 TBSP BAKING POWDER
6 TBSP UHT/ FRESH MILK

(D) 600GM MIX FRUIT – WASH – KEEP DRY
100GM FLOUR
1 TBSP BAKING POWDER

WASH MIX FRUIT AND KEEP DRY. MIX WITH BAKING POWDER TILL WELL BLENDED. ADD IN 100GM FLOUR..MIX WELL – KEEP ASIDE


METHOD:-
CREAM (A) TILL LIGHT AND FLUFFY
ADD (B) SLOWLY AND CREAM TILL SMOOTH AND LIGHT
ADD IN © - MIX TILL WELL INCORPORATED ADD IN (D) – MIX WELL
BAKE IN GREASED LINE TIN. BAKE AT 180 DEGREE FOR 1 HOUR.

" Some people come into our lives and quickly go. Some stay for awhile and leave footprints on our hearts.
And we are never, ever the same "

BANANA MOIST CAKE

A great cake with light texture. Sesuai sangat untuk minum petang


A) 500GM BUTER
350GM SUGAR

B) 8 EGG

C) 600GM FLOUR* SIEVE
6 TBSP FRESH MILK
2 TBSP BAKING POWDER * SIEVE WITH FLOUR – 3X

D) 600GM BANANA – MASHED
PINCH OF SALT
½ TSP BANANA ESSENCE

METHOD:-
CREAM (A) TILL LIGHT AND FLUFFY
ADD (B) AND CREAM TILL LIGHT AND SMOOTH
FOLD IN THE SIEVED © AND MIX WELL. MIXED MASHED BANANA WITH THE REST (D) INGREDIENT TILL SMOOTH. ADD INTO THE MIXTURE AND MIX WELL. POUR MIXTURE INTO GREASED PAN . BAKE AT 180 DEGREE FOR 1 HOURS.