I Like My Previous Tiranisu Recipe

I like my previous tiranisu recipe. Its lightness texture make me long for more bites. That makes me don't feel to go for others recipe. But lately my taste buds change without any reason which I feel want to have richer and creamier tiramisu. After search through some others bloggers recipe, I realised tiramisu contains egg custard will taste richer, thicker and creamier which exactly what I want to try out. But the making process surely need extra effort unlike my previous tiramisu recipe that no eggs is added. 

After giving it a try for adding egg custard for the batter,  I didn't regret for my extra effort in cooking the custard. It is so rich and creamy and for sure a cup or a portion is just enough for me especially with the strong liquor contain that really will heat up your throat.  

This cake was made for my cell group birthday celebration and everyone was enjoying it very much according to my husband. Unfortunately, I was not unable to attend the party. Guess what, I did reserve a cup of it for myself he he he. .....

You don't feel want to buy or dine this dessert in the restaurant or cafe. Just make it your own and you will close your eye while enjoying every spoonful of it. It's heaven!

Ingredient for 10 inches round cake with higher cake ring about 4 inches ++

• Mascarpone Cheese 750g
• Caster Sugar 130g
• Lemon juice 3 tablespoon
• Cointreau 3 tablespoons
• Whipping cream 400ml 

For the custard: 

• 3 egg yolks
• 200ml milk
• 30g sugar
• 20g plain flour

* 1 tablespoon gelatin soak in 50ml cold water

Gelatin is optional if the tiramisu fill into cups whereas I added a bit for the tiramisu cake as I want it to set a little bit firmer as it will be unmold from a cake ring and also for the delivery period in hot weather. If this is going to serve at home, gelatin is not necessary. Anyway, the gelatin really won't change the texture. Imagine that big amount of mascarpone cheese and cream contains you really can't taste any gelatin in it. Trust me.

Coffee Syrup:

• Caster sugar 40g
• Hot water 80ml
• Instant Coffee 3 tablespoon
• Kahlua Coffee liqueur 4 teaspoon
• 2 pieces of 8 inches cocoa sponge cake 
• Cocoa sponge cake recipe
• Some cocoa powder

First of all cook the custard first. Boil the milk with sugar until sugar dissolve but not boiling. Meanwhile, mix the egg yolks and flour to a thick paste but no lumps. Add two tablespoon of milk if you find it too dry to mix.

Pour the dissolve warm sugar milk into the egg yolks mixture, pour little by little and mix with a hand whisk until everything combine. Then, pour back the mixture into the cooking pan. Cook in very low heat and keep stirring until it thicken.

Once the mixture thicken, remove from the heat  and add the gelatin if you are using it. Keep stirring until the heat slightly cool down then sieve through a strainer. 

Transfer the custard into a plate and cover with cling film. Make sure the cling film touch on the mixture, this is to prevent it from skin forming on its surface.

Beat the mascarpone cheese with sugar then add in the lemon juice follow by the cointreau.  Fold in the cold custard if using and mix well. In another bowl, whip up the whipping cream until about the same consistency as the mascarpone mixture. Fold the whipped cream into the mascarpone mixture.  Be aware not to over work with the mixture as they might split and the mixture will become rough cream. You want a smooth tiramisu! In another small bowl, mix the hot water with the instant coffee and sugar until dissolved. Then, add in the kahlua Liqueur. Using a springform pan or cake ring, place a piece of cocoa sponge cake then brush some coffee syrup all over the cake. Pour half of the mascarpone cream on the brushed liquer cake then place another piece of cake on top. Brush the remaining coffee syrup on the cake then fill in the remaining mascarpone cream. Chill in the fridge for 5 hours or overnight before unmold the cake. Dust some cocoa powder on top and portion with a hot knife for every slice.

Cheesecake | HT | 12:29 AM No comments Read More

Durian Cheesecake (soft) 2

香浓湿润的榴莲乳酪蛋糕让爱吃榴莲的你无法抗拒

Recipe from Chef Alan Kok

• 1 slice 8" sponge cake
• 250g cream cheese
•  3 egg yolks
• 150ml fresh milk
• 150g durian flesh (pureed)
• 3 egg whites
• 60g caster sugar

Preheat the oven to 180C. Line an eight inches round cake tin with grease proof paper and put in a slice of prepared sponge cake. Greased the side of the pan with butter and coated with bread flour. Beat cream cheese, egg yolks at low speed until well mixed. Add fresh milk, durian pureed and mix well.In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed. Mix egg whites into durian batter in 3 batches. Pour mixture onto sponge cake.Steam bake the cheesecake at 180C for 20 minutes. Reduce the heat to 140C and bake for another 1 1/2 hours.Leave cake to cool in the oven with door ajar 1 hour. Chill in the fridge for overnight.

Cheesecake | HT | 12:23 AM No comments Read More

Durian Mousse Cake

It's been very long time I've not doing anything here. No baking and no blogging as I was very sick for the pass few weeks, but now I feel much better and trying to share a recipe with you - all my supporter and blog lovers. I made this last month and like the texture very much. I'm quite particular with mousse texture before too much gelatin will produce a hard jelly type which couldn't give the "melt in the mouth" and creamy texture whereas not enough gelatin would afraid the mousse will not set nicely.

This time the texture is just right to what I was looking for and really happy with the result. Airy soft, moist and creamy. For Durian lovers, you will like it. My guests enjoy it very much!

Recipe for 8 x 5cm individual cake:

For the base:

100g digestive biscuits

30g butter (melted)

For the durian mousse:

200g durian flesh (pureed)

3 pieces gelatin leaves

200ml whipping cream

1 tablespoon lemon juice

2 egg yolks

50ml milk

40g caster sugar

1. To make the base, process the biscuits in a food processor to make rough crumbs and add the melted butter. Process again until it makes damp, clumping crumbs and then tips them into every chef rings. Press the biscuits crumbs into the bottom of the tin to make an even base and put into the fridge while you make the filling.
2. Put the gelatin leaves in cold water. In a sauce pan, warm the milk with sugar until the sugar completely dissolved. Add in the softened gelatin and mix well. In a large bowl, add in the egg yolks then gradually pour the warm milk to mix with the yolks. Mix in the lemon juice and durian flesh until well combine.
3. Whip the whipping cream until stiff peak. Fold it into the durian mixture and divide the mixture into every chef rings. Chill in the fridge until it set. Enjoy!

Cakes Corner | HT | 8:21 PM No comments Read More

Xmas Log Cake 2014

It has been quite a busy year for me. I thought after my little one started his schooling  I could have more time to do my own things but seems like things are still  queuing behind hasn't completed yet and now come to the end of the year. Hopefully the coming year I will plan my works better and be more organised.

No much time to share too many stories here but as usual a xmas log cake for this festive season to wish you a blessed Christmas and happy new year 2015.

It's quite a big cake about 3.5 kg which is custom made for December birthday babies in my cell group and it's just enough to feed about 30 members.

Have a joyful Christmas !

Cakes Corner | HT | 11:10 PM No comments Read More

Peach Cloud Cake

I named this cake as cloud cake because it's tasted as soft and light as cloud. The texture is melt in the mouth like eating without adding any colorie to your body. This cream cake is well accepted by many people for the cake is cottony soft and texture is not so sweet that will make you feel want to have another bite after one and never get enough of it.

For 10 inches sponge cake X 2

Ingredients

180g egg yolks

80g caster sugar

140g vegetable oil

180g full cream milk

240g plain flour

540g egg whites

160g caster sugar

600g whipping cream

canned peaches (sliced)

150g frosty whip powder

240g cold water

Whisk the egg yolks with caster sugar until pale in color then add the oil follow by the milk. Shift in the plain flour and mix until no any lumps left.In another clean bowl, whisk the egg white until frothy then add the caster sugar in three batches and keep whisking until nearly to a stiff peak foam. 

Fold in the egg white mixture to the egg yolk mixture in three batches until well mix. Divide the mixture into two round lined baking pan and bake in 100C preheated oven. Bake at 100C for 15 minutes follow by 120C for 25 minutes then 140C for 20 minutes and lastly 150C for 30 minutes. Bring out the cakes from the oven to cool down while preparing the cream.

Whisk the whipping cream until stiff peak and chill in the fridge. Whip up the frosty whip powder with cold water until thicken then chill in the fridfe . Divide each cake into two portions, you will have four pieces of cake.

Place a piece of cake on a cake board, spread some whipped cream and arrange some sliced peaches. Cover the peaches with a layer of cream then place another peice of sponge on top. Continue with this process until you got a tall cake. Cover the whole cake with whipped cream and freeze the cake until whipped cream is harden.  

Spread the frosty whipped cream to the whole cake and smooth it nicely. Pipe some spiral pattern and arrange some peaches on the top. Cover the side of the cake with some toasted almond or puff pastry flakes. Chill for 4 hours before serve. 

Cakes Corner | HT | 11:27 PM No comments Read More

Lemon Curd Hokkaido Cupcakes II

This hokkaido cupcakes become my number one bake product of the year. People had tried never get enough of it.

32 cups of Hokkaido cupcakes



Ingredients



180g egg yolks

80g caster sugar

140g vegetable oil

180g full cream milk

2400g plain flour

540g egg whites

160g caster sugar



400g whipping cream

100g frosty Whip powder

160g cold water



For the Lemon Curd



4 large eggs

120g caster sugar

130g lemon juice

2-3 lemon zest

90g Butter

Combine the eggs, sugar, lemon juice and zest and cook over a double boiler until smooth and thicken.  Add butter and stir for the final shining and silky consistency. Set aside to cool while preparing for the hokkaido cupcake.

Whisk the egg yolks with caster sugar until pale in color then add the oil follow by the milk. Shift in the plain flour and mix until no any lumps left. In another clean bowl, whisk the egg white until frothy then add the caster sugar in three batches and keep whisking until nearly to a stiff peak foam. 

Fold in the egg white mixture to the egg yolk mixture in three batches until well mix. Divide the mixture into each hokkaido cups about 80 to 90 percent full and bake in 100C preheated oven. Bake at 100C for 10 minutes follow by 120C for 20 minutes then 140C for 15 minutes and lastly 150C for 10 minutes. Bring out the cupcakes from the oven to cool down while preparing the cream.

Whisk the whipping cream until stiff peak. Place into a piping bag and chill in the fridge. Combine the frosty whip powder with cold water then whip until thicken. Put into a piping bag with flower tip attached. Once the cupcakes completly cool down, pipe some lemon curd into the cupcakes then follow by the whipped cream. Pipe leftover lemon curd at the center of the cake and lastly pipe out the frosty whip cream. Chill in the fridge and it is best serve cold.

Cakes Corner | HT | 11:44 PM No comments Read More

Profiteroles

This is one of my son favorites snack. The happiness of watching him enjoying every bites of the profiteroles is hard to describe. If he would eat the profiteroles like having his normal meal that would be good. 

I think not only my son, everyone including adult would love to eat this cute and delicate dessert, I would! 

Again, I dig out my very old recipe for the choux pastry as well as the pattieserie cream. I still find this recipe is the best for me. The pastry puff up nicely and stay soft even until the 3rd day from the fridge. The feeling of the first bite is so wonderful when the cold cream ozzing out from the pastry. Arhh... try it!

Recipe for 20 puffs:

For the Puff: 

70g plain flour

3 beaten eggs

100g water

60g unsalted butter

Pinch of sugar and salt

For the pattieserie cream: 

3 egg yolks

200ml milk

60g sugar

20g plain flour

10g unsalted butter

1 tsp vanilla extract

For the puff, boil the water, butter and pinch of sugar and salt in a cooking pan until its bubbling. Off the heat, immediately add in all the plain flour and mix with a wooden spoon until well combine and become a smooth dough.

Add half of the beaten eggs and mix (this stage is a bit hard work but please patient and keep stirring until the egg mix into the dough.) Once the eggs completely mix with the dough, you will find it quite dry and hardly to mix. Add the beaten eggs little by little into the dough and continue mixing. You might not finish using all  the beaten eggs. You will need to have a smooth and thick consistency of the mixture. When the spoon lift up the mixture, it should drop back to the pan slowly and form a transparent smooth skin from the spoon to the pan. The mixture should not too dry or too wet.

Once you get the right consistency of mixture, transfer it into a piping bag and pipe out about 20 dollops of mixture on a baking tray with baking paper.

Dip your fingers with some water and gently touch the tip of the mixture. This is to prevent it over burning on the top while it's baking in the oven. Then spray some water on the mixture surface. (Not too much)

Bake at middle rack of 200'C preheated oven for 15 minutes until it puff up then turn the temperature to 170'C and bake for another 15 minutes. (DO NOT OPEN THE OVEN DOOR DURING BAKING) 

Transfer the puff on a wire rack to cool down.

For the pattieserie cream, boil the milk with sugar until sugar dissolve but not boiling. Meanwhile, mix the egg yolks and flour to a thick paste but no lumps. Add two tablespoon of milk if you find it too dry to mix.

Pour the dissolve warm sugar milk into the egg yolks mixture, pour little by little and mix with a hand whisk until everything combine. Then, pour back the mixture into the cooking pan. Cook with very low heat and keep stirring until it thicken.

Once the mixture is thicken, remove from the heat and keep stirring until the heat slightly cool down but slightly warm. Then add in the butter and vanilla extract. Continue stirring until well combine.

Transfer the cream into a plate and cover with cling film. Make sure the cling film touch on the mixture, this is to prevent it from skin forming on its surface. Chill the cream in the fridge and ready to use.

Melt 100g of dark chocolate with 100g cream in a sauce pan. Stir and combine well.

To assemble the profiterole, poke a small hole with a knife or chopstick on top or side of each puffs. Fill the cream into a piping bag and squeeze into each puffs. Coated the top with melted chocolate and chill in the fridge for few hours before serve. Best serve cold within 2  to 3 days provided keeping well in an airtight container in the fridge.

Craving Corner | HT | 12:30 AM No comments Read More