Stone Fruit Tea Cake


Lately you can see a lot variety of stone fruits in store (market or supermarket), I thought I shouldn’t delay any longer. Last week I bought white peach, plum and blueberry and decided to make Wendy's Stone Fruits Tea Cake, recipe for 8-inch & 9-inch pan. By looking at her cake, this is quite interesting cake, looks like a pie, but is not, appearance not like a cake, but it is :) I really like to see how the fruits squeeze in between the uneven surface of the cake.


I baked two times, here is my first cake. I made 8-inch recipe and just realized my shallow pan was 9-inch, so the dough is not enough to cover up the cake. The fruits I put : 2 peaches, 2 plums and 70g blueberries. The cake has a good taste, as you can feel the fruits added to the texture of the cakes, make it moist. However, I was not happy with the top part, and decided to make again. I freeze 2 peaches, 2 plums and some blueberries for the next baking.


So last Sunday, I planned to bake another one. I thawed the fruits from freezer to refrigerator one day in advance (this is my first time dealing with frozen fruits, I really thought it will the same thing just like thawing other frozen food). Without checking my de-frost fruits, I did my dough part first, and when ready to cut the fruits … It's a disaster .... Guess what ??? All the fruits became mushy. All gone ….. and worst ... no more fruits it my fridge :(
At the end, baked in 6” inch, cause I only have one pear and few blueberries (you can see some of them still in ice).
My second cake : looks good but not much fruit in it Hahahaha ……


Lesson learn today : Freeze fruits are used while still frozen.
Have you ever encounter this problem before?
or How do you usually dealing with the frozen fruits?
Please share …. Thanks. :)

Oreo Swiss Roll



Another recipe for the oreo lover :) With left over oreo cookies from my previous post, I made this swiss roll using the same recipe I baked for Black Glutinous Swiss Roll. I substituted 25gr black glutinous flour with ground oreo (without cream and shifted). I reduced 10gr sugar to 65gr as I think this cookies already has a sweet taste. You may use butter cream or whip cream for the filling.


Extra batter I baked it to small cupcakes.

Two Lovely Awards



I like to thank Jess of Bakericious and Angel of Cook.Bake.Love for sharing their two awards with me. If you have not stopped by their blogs, please try to find time to do so. You’ll be inspired with their fabulous baking and collection of recipes.

By looking at my limited bloggers list, which some has already been passed the awards by Jess and Angel, I would like to pass on these two lovely awards:

- Bitter Sweet Flavours
- Christine’s Recipe Blogs
- Everything4sweets
- FatmumBaking
- Gourmet Baking
- HaNa’s Family
- Honey Bee Sweets
- Keep Learning Keep Smiling
- Me & Mybakez
- Table for 2 … or more

No Bake Oreo Cheesecake


Looking at how Honey Bee Sweets was making this OREO cheesecake for her love ones, I cannot wait to try on this. Since my ‘to-do-list’ is getting longer, finally I made the small one, and just follow the original recipe. This is sure perfect for oreo and cheesecake lovers. Follow what she suggested that to leave it in the freezer, and it is just taste like Oreo ice cream. Hmmmm ….Yum Yum …. ;)


Ingredients for an 6" OREO Cheesecake
Biscuit Base:
60 gr crushed OREO cookies (with no cream, however, the cream to be used for the filling)
25 gr butter, melted

Filling:
250 gr cream cheese, room temperature
80 gr caster sugar plus 'the cream removed from the cookies used for the biscuit base'
1.5 tsp of gelatin powder, melted in 45 gr of boiling water
1 tbsp of fresh lemon juice
100 ml dairy whipping cream, whipped
50 gr crushed OREO cookies in big chunk (updated 15/7/2010)

Extra OREO cookies, roughly chopped for topping (optional)

Method:
- Grease and line with parchment and plastic wrap an 6" spring form pan.
- For the base : In a large bowl, combine the melted butter with the crushed OREO cookies and mix well. Then press the mixture on to the base of the 6" spring form cake pan. Place in the fridge to chill for at least an half an hour.
- For the filling : Beat the cream cheese and sugar till mixture is nice and smooth.
- Add the gelatin mixture and lemon juice mix well. Then gently fold in the whipping cream, follow by the OREO cookie chunks.
- Gently pour the cream cheese mixture into the cake pan and let chill for at least few hours before serve.

Cup Measurement


When I was informed by Cook.Love.Bake about there is slightly a difference on cup measurement issues in my recent baking post. I was lost. She used 240ml and I used 200ml for 1 Cup. OMG, How come?
I have not heard that actually there is different volume in Cup measurement, and I thought it should be the same, since it bought from the shop. I quickly checked on my cup measurement. Yes, it is 200ml.
So, how ??? Is this the wrong measurement cup?

Thanks to her :) and from Wikipedia, I learn that there are actually different kinds of cup measurement.
          - Metric Cup = 250 ml
          - US Cup = 240 ml
          - Imperial Cup = 284 ml
          - Japanese Cup = 200 ml

I think it should be no issue, if all the ingredients of a recipe is measured with the same cup, because it will give the same proportion volumes to one another.

So ….
Have you checked your cup measurement falls into which category? :)

Chocolate Dulce de Leche



It’s my turn now! Out of curiosity, I have to try it out myself .... :) First to know about Dulce de Leche (DDL with pronounce Dool-say De Leshay) from Wendyywy – Table for 2 or more ... I used “Milkmaid – Hi Calcium” and stick with the traditional simmering for 3 hours. There are other delicious recipes that you may try it out with DDL posted by our fellow bloggers : Happy Flour, Bakericious, Home Kreation, Quinn’s Baking Diary and Honey Bee Sweets or you may find more thru the net.



Biscuit base:
120 gr Plain flour
75 gr Butter
20 gr sugar

Filling:
200 gr Dulce de Leche
100 gr Cashew nuts

Chocolate topping:
150 gr Cooking chocolate
100 gr Couverture Chocolate
15 gr Butter

Method:
- Preheat oven to 180C
- Biscuit base: Cream butter & sugar for a while, add plain flour, beat until the mixture is crumbly.
- Pour the mixture into the base of 30x10cm tin with non-sticking paper. Press it using back of the spoon until mixture smooth, then prick a few holes on the dough using fork.
- Bake at 20 minutes or till brown.
- Spread evenly Dulce de Leche over the biscuit base.
- Sprinkle the cashew nuts evenly over the Dulce de Leche, then press gently using back of the spoon, so the cashew nuts will mix into Dulce de Leche.
- Bake again for another 10 minutes.
- Chocolate topping : Using double boil method, melt the chocolate and butter.
- When the chocolate mixture has melted, remove from heat and stir until smooth. Pour over the baked Dulce de Leche filling.
- Let it cool, then set in to the fridge.

NOTES:
To prevent the chocolate being too hard, once the chocolate dulce de leche mixture cool, let it set into the fridge for about 15 minutes, then cut into square or bars then re-fridge again for storage.


Step-by-step pictures:

Want to know how is taste? 
It's your turn NOW to try out DDL .... Hahahaha ......

Blueberry Yogurt Butter Cake



I spotted fresh blueberry was being sold cheap last week. I excitedly bought a box, because I knew what I was going to do with them.:) I had bookmarked this recipe sometimes ago, you may check on Cook.Bake.Love. The cake is soft and moist, taste even nicer on the second day.


Other pictures :