Black Forest Cake...

Thursday, September 18, 2008

made this for my Mom's birthday yesterday...Proud to say that i've made it from stretch...

Sponge Cake: (i make 2 sets) 9" pan
2eggs medium
110g self rising flour
15g cocoa powder
1tsp baking powder
125g caster sugar
125g soft margarine

  1. Place the margarine and sugar in a mixing bowl.
  2. Mix together with the wooden spoon, then beat for 2-3 minutes until light and fluffy, alternatively use electric mixer for about 1 minute.
  3. Add the eggs a little at a time, beating well after each addition until all the eggs has been incorporated and the mixture is soft and glossy
  4. Sift the flour and cocoa powder into the egg mixture and carefully fold it until all has been incorporated.
  5. Pour into a lined baking tin and bake at 160c for 30-35minutes or until done.
Black Forest Filling:

1 can of dark cherry
450g Rich's Topping Whipping Cream
Chocolate bar

Just Beat the whipping cream until mid stiff (this just means that just until it peaks, and DO NOT beat until it too STIFF), no sugar needed as its already sweetened.

To assemble:
  1. Take the cooled sponge cake and divide into 3 layers.
  2. Take some of the whipping cream spread them evenly with spatula.
  3. then scatter the dark cherries on it and sandwich them repeat to another layer.
  4. once assembled, use the whipping cream and cover the cake with it use a long spatula with the aid of some hot water to heat the spatula. this will help make the leveling easier and smoother.
  5. once done you can decorate it with grated chocolate and add the chocolate center piece in the middle of the cake. You can refer here on how to make the chocolate center piece/ chocolate modeling( )

Kuih Bakar Bijan

Monday, September 15, 2008

I'm not sure about the origin of this kuih but as i remember it is one of the staple kuih in Kelantan, my hometown ^_^ together with Lompat Tikam, Akok, and most of the kuih made out of glutinous rice...(correct me if i'm wrong) this is because Kelantan has alot of the Siam's influence therefour the food is more or less the same...altho' the Kelantanese food tends to be sweet even in their savory food...yeah i know my dad whenever he eats chicken curry he'll add sugar God know why...but i don't...probably because i was not raised in Kelantan, maybe...

So here's the recipe (makes about 4pcs):
250ml thick coconut milk
250g sugar
250 flour
250ml water
200ml Pandan juice(air pandan)/screwpine leaves
1/4tsp salt
3 eggs gred B/medium
4tbs ghee
4tbs sesame seeds

Preheat Oven and the kuih mold at 180c. When heated add in 1 tbs of ghee to each molds to gether with the sesame seeds (1tbs/mold). then continue heating, let the sesame seeds brown abit. Add all and mix well then blend the mixture to ensure smooth texture.
Then when the sesame seeds are nicely browned pour in the mixture and bake for about 45minutes or until done. Remove from oven and let it set, then ready to serve.

Fantacy Seascape Jelly

This is such a beautiful jelly to make and it taste great too. I think i'll make this as one of my dessert for Aid celebration...
For Colorful Layer:
30g Hoen Kwee flour
60g sugar
100ml coconut milk
200ml water
1/8tsp salt

  1. Bring above ingredient to boil, stiring at all times. Once it come to highboiling point, turn off heat. divide mixture into 3 portion. color each portion with your favorite color. pipe it in a ice cold water to prevent sticking. Remove the color strips once it has set.
Bottom Layer (A):
Translucent layer 1
31/2tsp jelly powder
160g sugar
800ml water
2 pandan leaves knotted/screwpine leaves

  1. Bring above ingredients to boil, discard the pandan leaves. divide mixture to 2 portion,
  2. pour in the 9" jelly round mold (i use bunt cake pan)
  3. arrange the colored strips and let jelly partially set...(so that the layers will stick together)
  4. next pour in the 2nd portion and arrange the sea coconut pulps and leave it to set(partially)
Upper Layer:
21/2tsp jelly powder
100g sugar
100ml coconut milk
350ml water
2 pandan leaves /screwpine leaves
1/4tsp salt

- Bring to boil and pour into the above jelly. let it set and serve chilled.