Raspberry Pistachio Cream Cake

I made these for Drool fundraiser events. The layer cakes consist of pistachio sponge cake, raspberry jelly, custard cream and pistachio butter nuts. The combination is just well blended and very nice.

CAKE - Ingredients:

30 gr Boiling water

15 gr Pistachio Butter Nut **( I used @the_hunters_kitchenette )

10 gr Sugar

2 Egg yolks

25 gr Oil

40 gr Cake four

2 Egg whites

35 gr Sugar

Preparation cake:

- Place Pistachio butter nut and sugar in bowl, then pour in the boiling water and stir well incorporated.

- Preheat oven 200 degree.      

- Hand whisk egg yolks lightly. Add in oil & the butter nut mixture, mix well.

- Fold in cake flour until combined.

- In separated bowl, whisk egg white until foamy, add in 35gr sugar, whisk until stiff (medium peak).

- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.

- Pour into tray (20x20x2cm) and bake for 10-12 mins.

- Leave to cool on a wire rack

FILLING 1 – RASPBERRY JELLY – Ingredients:

150 gr raspberry puree

50 gr sugar

¾ tsp Gelatin powder

20 ml Boiling water

Preparation raspberry jelly:

- Stir gelatin powder in boiling water and let it dissolve. Set aside.

- Combine raspberry puree and sugar, cook until sugar dissolve.  Remove from heat.

- Add in gelatin, stir well.  Set aside and let it cool.

FILLING 2 - CUSTARD CREAM– Ingredients:

1 Egg

50 gr Sugar

20 gr Conrnstarch

A pinch of Salt

150 gr Milk

50 gr Butter

1 tsp vanilla extract

Preparation custard cream:

- Whisk the eggs, sugar, salt and corn flour until thick and pale in colour.

- Place the milk in a saucepan and bring to boil.

- Pour small part of milk over the egg mixture, whisking all the time. Then pour the whole mixture back to the milk in a saucepan and whisk over a gentle heat until the mixture becomes thick and boiling. Keep out from heat, keep stirring (to avoid burn on the bottom part). Wait for a few minutes, add in butter and vanilla. Stir until it well incorporated with the cream. 

- While cooling, cover it with the plastic clingwrap to avoid the cream turn dry.

FILLING 3 – PISTACHIO BUTTER NUT ** ( I used @the_hunters_kitchenette )

Decoration:  Fresh Raspberry , pistachio nuts

ASSEMBLE THE CAKE :

- Divide the cake into 3 parts.  Spread raspberry jelly on the each layer. Let it set in the fridge for 10 minutes.

- On the flat surface, place one cake with raspberry jelly layer, spread custard cream, dizzling topping with Pistachio butter nut.

- Continue by adding cake layer, raspberry, custard, pistachio butter nut.

- Finish with  cake and raspberry layer.          

CAKE SLICING :

- Let the cake set in the refrigerator for at least 2 hours before slicing. Cut slices of desired thickness. Serve it with fresh raspberry and pistachio nuts.  

NOTE :

If you cannot buy the ready made pistachio nuts, you may option to make your own.

** Homemade Pistachio Butter Nuts :

200 gr Pistachio nuts, toast

1 tsp Castor sugar

½ tsp Salt

Method:

- Blend it until 80% smooth, add in sugar and salt, blend it until smooth.

- Ready to use or keep it in tighly sealed container, keep in the fridge after use it.

Mango Float

Source : IG @kashkuisine

Recipe : Citarasawan

Ingredients

2 Mango – Sliced

200 gr Cream-crackers (I used Ladyfinger sponge)

1 cup Whipping cream – whip until stiff peak

In a separate mixing bowl, cream

200 gr Cream cheese

1 tsp Vanilla-essence

3/4 Cup Condensed-milk (I used only around 1/2 Cup + 1 tbsp)

Method :

- Whisk creamcheese & vanilla until smooth

- add condensed milk and keep whisk until incorporated.

- add in whipping cream and whisk until incorporated. Set aside.

Assembly method:

Rectangular Tray : 9 x 3 x 3 – lay with plastic 1 inch higher than the tray or loose base tin (easy to dismantle)

1. Arrange a layer of cream crackers in the tray

2. Pour cream on top crackers, just enough to cover the crackers

3. then top nicely with sliced mangoes

4. Repeat the above process (step 1. To 3.) until all the ingredients used up

5. For the final top layer, nicely spread creamcheese batter

6. Sprinkle with the crushed crackers

7. Cover up the tray with plastic cling wrap

8. Keep in the fridge at least overnight.

Dismantle method:

Pull out the greased plastic sheet. Decorated with sliced or chunk mangoes (as preference).

Blueberry Streusel Cake

Source : Yasa Boga

Streusel Ingredients :

50 gr Butter

75 gr Plain flour (I used 25 gr almond ground + 50 gr plain flour)

50 gr Castor sugar

Cake Ingredients :

125 gr Butter

200 gr Castor sugar (I used 125 gr)

1 tsp Lemon zest

2 Eggs

170 gr Cake flour + 1/4tsp Baking Powder + 1/4tsp Baking Soda (shifted)

100 ml Fresh milk

100 gr Blueberry jam (I used fresh blueberry)

Methods:

- Prepare Streusel in advance, Using a fork, mix all ingredients for streusel in a bowl until resemble coarse bread crumbs. Refrigerate until needed.

- Preheat oven to 175C.

- Cake : Whisk all ingrediens for cake, except jam or blueberry, using mixer at low speed until well combined. Incresase mixer speed and whisk for about 3 minutes until mixture is thick and pale in colour. Pour mixture into greased 24x24x4 cm baking tin.

- Sprinkle blueberry on top batter, and sprinkle streusel crumbs over it. (as original recipe using jam, bake the cake for 15 mins or until the cake is half done. Remove cake from oven and spread blueberry jam on top cake, then sprinkle streusel crumbs over it then bake another 15-20 mins or cook)

- Bake the cake in the oven for 25-30 mins or until a skewer inserted into the centre of cake comes out clean. Leave cake in tin for about 10 minutes before removing to a wire rack to cool.

- Slice and serve as desired.

Fruit Flan Tarts

Source : IG @chennies_kitchen

Sweet Pastry Crust :  (half-recipe from original)

125 gr Plain flour

60 gr Salted butter / cold margarine (cut in small cube)

10 gr milk powder

38 gr Caster Sugar

2 no Egg yolk

Any kind of beans (to press on the pastry skin) - optional

Method of Handling Dough:

- Shift the flour and milk powder into flat surface, make a hole in the middle, add in butter, mixed using finger tips until the batter like sand. You may also use pastry cutter, mixer or food processor.

-  Add in sugar and eggs , mix well until it form a ball (not too long).

- Wrap in with plastic wrap, and refrigerate for 30 minutes or just until firm

- Bring out the sweet pastry crust from the refrigerator, let it be in room temperature before use.

Method of Baking Pastry:

- Preheat oven to 170C.

- Press the pastry sheet in between 2 baking paper with the thickness of 3mm with the size of your pan.  Cover it to the pastry pan, lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes), cover up with the baking paper and use bean to press on the crust.

- Bake the crust for 10 mins or until ¾ cook,  take out the paper and red bean. Continue to bake until the surface dry or lightly golden brown (10 minutes) Let it cool and set aside.

Yields : 1 pc 7 inch round pan or 15 mini tarts

Filling – Vla

250 ml Fresh milk

50 gr Sugar

30 gr (1-2 Egg yolks) – beat using fork

25 gr corn flour

Pinch of salt

1/2 tsp Rum

1/2 tsp Vanilla Extract

10 gr Butter

Method:

- Use medium fire, cook milk, sugar, corn flour, plain flour and salt until lukewarm, scoop  one Big spoon to egg yolk (mix well), and pour back to the milk batter. Mixing until you get smooth paste, keep stirring, once the batter getting thick, stirring harder and faster. Stir until it bubbling, keep stirring further 1-2 mins and switch-off the fire.

- move the batter to other tray, let it cool, keep stirring ( prevent the batter to have skin) until lukewarm then add Rum, vanilla and butter.

ASSEMBLE  the Tart :

1 recipe sweet pastry crust

1 recipe Vla

50 gr Dark Chocolate, melted

Varieties of fruits : strawberry, kiwi, orange, peach (as your preference)

Instant jelly / Apricot glaze  (optional)

-  Once the pastry skin cool, remove the tart from the fluted sides of the pan.

-  Spread with melted chocolate over the bottom and sides of the baked tart shell to prevent the crust from getting soggy.

- Let it cool and harden before you put the vla filling.

- Before serve, place fruit randomly on top of cream or vla. After arranging the fruit, gently brush apricot glaze light coat on the fruit.

NOTE :

- Roll the dough should be done from the middle to the outside. Do not roll in different direction for example  from middle to the top and from the top to middle. The dough will be not in good shape.

- Do not pull the sheet of dough when to place the dough into the pie pan. Pie shell will shrink when baked. To make the sheets of dough sticking to the pan, just tap-tap will do

Blueberry Oreo Chiffon Cake

Source : Bisous A Toi

Ingredients
6 Egg yolks

100 gr Caster sugar (I used 60 gr)

3 gr or a pinch of Salt
100 gr Blueberry yogurt

100 gr Oil
150 gr Cake flour
4 gr Baking powder

Blueberry paste or Purple colouring (optional)

6 Egg whites
pinch of Cream of tar tar
100 gr Sugar (I used 60 gr)
50g of oreo (w/o cream) - cut into tiny bits

Method

- Preheat oven to 150C.

-To make egg yolk batter: Hand whisk egg yolks, salt and sugar until slightly pale, add in yogurt and oil, stir until incorporated, add in shifted flour and BP, stir well. Lastly add in purple colour – set aside.

 - To make egg white foam: Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peaks form.

- Gently fold1/3 egg white batter  into egg yolk batter separately, then pour this into the rest of the egg white and lastly sprinkle oreo in it,  mix well.

- Pour the batter mixture into ungreased 23cm tube pan.

- Bake in for 45-60 minutes or until cooked.

- Remove from oven, invert cake onto table until completely cooled.

Lemon Curd Hokkaido Cupcakes

Source : Kitchen Corner

I only use 1/3 of the full recipe, it yields around 10 cupcakes. 

Ingredients

60 gr Egg yolks

30 gr Caster sugar

50 gr Vegetable oil

60 gr Full cream milk

80 gr Plain flour

180 gr Egg whites

50 gr Caster sugar

Filling

150 gr Whipping cream

50 gr Lemon curd

Method:

- Preheat oven to 100℃。

- In a bowl, whisk egg yolks and 30 gr sugar until pale in colour. Then add oil and milk, whisk till well-blended.

- Fold in flour mixture and set aside.

- In another bowl, beat egg whites and sugar to stiff peak.

- Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.

- Fill baking cases till 90% of batter. Bake in 100C preheated oven. Bake at 100C for 10 minutes follow by 120C for 10 minutes (original 20 minutes) then 140C for 10 minutes (original 15mins) and lastly 150C for 10 minutes. Bring out the cupcakes from the oven to cool down while preparing the cream.

- In a separate bowl, beat whipping cream till stiff.

- Use a straw to make hole into the chiffon cupcake.

- Once the cupcakes completely 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 whipped cream.

- Chill in the fridge and it is best serve cold.

Lemon Curd

Source : Kicthen Corner

Ingredients:

2 Large eggs

60 gr caster sugar (add more if you find it sour)

60 gr lemon juice

2 Lemon zest

45 gr Butter (I only use 40gr)

Method:

- 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 before keep in the sterilised bottle. (Best consume within 2 weeks in the Fridge)

Banana Marble Cake (Revisit)

This is my all-time favourite banana cakes. I love the fragrant and softness of the cake, some more with combination of melted chocolate in it ..... super yummy! Here, you can see I baked it for the first time, which I unintentionally baked in bigger tin that resulted in shorter cake.

Source : FRD_MakLang via HomeKreation

Ingredients:

185 gr Butter

160 gr Sugar

3 Bananas – mashed

1 tsp Vanilla Essence

3 Eggs

250 gr Self-raising flour

¼ tsp Baking soda

100 gr Cooking chocolate – Melted

½ tsp Chocolate Paste (optional)

Method:

- Preheat oven to 180C

- Cream butter and sugar until pale & fluffy.

- Add in mashed banana & Vanilla. Beat in egg one by one.

- Fold in flour+baking soda mixture gradually until well mixed.

- Divide the batter into two portions, add one portion with chocolate & chocolate paste,

mix well.

- Pour alternately plain & chocolate portion into 8 inch greased tin.

- Bake for 50 mins or until cooked.

I am submitting this post to “Banana – Little Thumbs Up” hosted by Faeez of BitterSweet Spicy, organized by Bake for Happy Kids (Zoe) and My Little Favourite DIY(Mui Mui).

Mandarin Orange Chiffon Cake

Ingredients :

6 Egg yolks
50 gr Sugar
60 gr Oil
60 gr Mandarin orange Juice

2 nos Mandarin orange zest

10 gr Grand Marnier (optional)

Pinch of salt

Few drops orange colouring (optional)

110 gr Cake Flour + ½ tsp Baking Powder

6 Egg whites
¼ tsp Cream of tartar
50 gr Sugar

Method:

- Preheat oven to 170C.

- Combine egg yolks, sugar, oil, orange juice, orange zest, Grand Marnier and colouring in a mixing bowl. Fold in flour until forms batter. Set aside.

- Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and medium peaks form.
- Fold gently 1/3 whites with egg yolk batter mixture, then fold it back to balance of whites.

- Pour the batter mixture into ungreased 23cm tube pan.

- Bake for 30-40 minutes or until cooked

- Remove from oven, invert the cake with the tube pan until completely cooled.

Cranberry Swiss Roll

I am submitting this post to Aspiring Bakers #9 – Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Ingredients:

4 Egg yolks
50 gr Sugar
40 gr Milk
40 gr Oil
75 gr Cake four

4 Egg whites
25 gr Sugar

50 gr Dried Cranberry (soaked with little bit warm water for a while, then tap dry)

Filling:
100 gr Whipped Cream

Method:
- Preheat oven 200 degree.
- Placed the soaked cranberry on top the tray (12”x12”x1”) with greased paper.
- Hand whisk egg yolks and sugar until pale. Add in milk & oil, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 25gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour on top of tray that have spreaded cranberry and bake for 10-15 mins.
- Leave to cool on a wire rack
- Spread cake once it cool with whipped cream, roll it with the help of the greased paper.
- Refrigerate it before slicing the cake.

Prune Butter Cake

I never expected that I would win when I left message on "Thanks a million" from Sonia's post. As I was busy and almost neglected blogging, it's very kind of Sonia to remind me that I am one of the winners :) and this is my first time too to be a winner :D hahaha ..... 
I received the parcel early this month, however, only now get chance to share with all of you. Here is the picture of the precious gifts from her ..... Thanks again Sonia ... They are lovely & very special to me :)

I could not wait to try out from the recipes book, which have varieties recipes of bread, pastry puff, cakes and cheesecakes. I chose Prune butter cake because it was basic, easy and all time favourite cake. Indeed the cake turn out yummy except I don't know why there were some wet look on some part of the cake.

Source : Wendy Kor - A Profit-Making Bakery Shop

Ingredients:

250 gr Butter

220 gr Superfine flour

2 gr Baking powder

180 gr Castor sugar

2 gr Salt ( I omitted this, cause I used Salted Butter )

240 gr Eggs ( 4 nos )

200 gr Prunes ( Here, I only used 100 gr )

20 gr Fresh milk

Method:

- Preheat oven to 180C

- Beat ingredients butter, flour & baking powder till creamy, add in sugar and salt and for another 5 minutes.

- Add in Eggs one at a time, beat until sugar is completely dissolved.

- Stir ingredients with prune and milk mixture, mix well. Transfer to greased 7" inch round tin.

- Bake for 40-50 minutes.

Mango Swiss Roll

I love anything with mango, the sweetness and the tanginess. :)  Bought some and make this swiss roll. :) 

I am submitting this post to Aspiring Bakers #9 – Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Ingredients:

4 Eggs
75 gr Sugar
90 gr Plain four
10 gr Custard flour
40 gr Milk
40 gr Oil
1/2 tsp Mango paste
A drop of yellow colour (optional)

Filling:
100 gr Whipped Cream
Mango, diced

Method:
- Preheat oven 200 degree.
- Whisk eggs and sugar until stiff.
- Add combined flour, stir well, then milk + oil + mango paste + colour mixed well until batter is shiny.
- Pour into tray (12”x12”x1”) and bake for 10-15 mins
- Leave to cool on a wire rack
- Spread cake once it cool with whipped cream and diced mango, then roll it with the help of the greaseproof paper.
- Refrigerate it before slicing the cake.

Orange - Heart Jelly Cheesecake

Another fruity dessert ! Instead of strawberry, I substituted with ready peeled mandarin oranges. :) I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.

Source : Aunty Yochana

Ingredients:
Biscuit base:
300 gr Digestive Biscuits
140 gr Melted Butter

Cheese Fillings:
1 block of Philidelphia Cream Cheese
10 gr Gelatine Powder
50 gr Sugar
125 ml Hot Boiling Water
1/2 tsp. Vanilla Essence

About 20 Mandarin Oranges (I used ready peeled in S&W brand)

Topping:
1 box of Crystal Jelly Crystals – Orange flavour
250 ml Hot Boiling water
250 ml Cold water

Method:
- For biscuit base: Blend biscuits until fine and then mix with melted butter and mix thoroughly.
- Press into a 10" Square tray. Chill in the fridge to let it harden.
- For filling: stir gelatine powder, sugar with boiling hot water until it dissolves.
- Cream ‘cream cheese’ and vanilla essence till creamy, add in gelatine mixture gradually and cream until smooth. Pour on top of chilled biscuits.
- Arrange orange slice on top of cheese fillings. Put into the fridge to let it set. (Preferable 2-3 hours)
- For topping: dissolve Jelly in hot water then pour in cold water and stir well. Let it completely cool.
- Pour over the set cream cheese filling and put into the fridge again to let it set until firm.
- Slice and enjoy!!!

I was thinking that I was quite lucky to be able to do it smoothly, but ... hahahaha ... wrong at all! See the below picture. I never expected that my baking tin actually leakage when I poured the jelly onto the cheesecake. Really worry the whole jelly flush out, quickly put in the freezer to let it faster set, and the end result still looked acceptable, even though the jelly part could be higher & nicer.

( Lesson learn today : make sure your tin no leakage if you want to try this :) )

You may check on Happy Home Baking & The Sweetilycious  sharing their experience making this. 

Other pictures:

Chocolate Cranberries Oatmeal Cookies

These cookies are really delicious and I think they would be great in the Christmas cookies exchange too. Thanks to Honey Bee for sharing these tasty cookies. Surprisingly it really have the chewy texture, very easy to get addicted to eat and almost non-stop hahahaha ….. You may also check on Wendy’s version, where she added some mixed nuts. I replaced cherries with cranberries, but I’m not too sure why my cookies spread out so much compare to theirs.

I am submitting these cookies to Aspiring Bakers #2: Christmas! (Dec 2010) hosted by Jane of Passionate About Baking

Ingredients:
227 gr Unsalted butter, room temperature
180 gr Caster sugar
200 gr Brown sugar
1.5 tsp Vanilla extract
2 Large eggs
225 gr all purpose flour
250 gr uncooked roll oats
1 tsp Baking powder
1 tsp Baking soda
3/4 tsp Salt
1 tsp Ground Cinnamon
150g Chocolate (70% cocoa), cut into small chunks (you can use chocolate chips)
100g Sweetened dried cherries (I used dried cranberries)

Method:
- In a large mixing bowl, beat the butter and both sugars till creamy. Add eggs, one at a time and beat well after each addition. Add vanilla extract and beat well again.
- Sift the flour, salt, baking power and baking soda and cinnamon. Add it to the egg mixture. Lastly add in the oats and stir well.
- If using chocolate chunks and cherries, add in the cookie batter and stir well. Chill dough for at least 2hours.
- Preheat oven to 180C. Place a sheet of parchment paper on baking pan and grease it.
- Take about 2 tbsp amount of cookie dough, roll round and place on baking pan. Make sure the cookie dough is placed about 3" apart from one another.
- Bake cookie for 13 to 15 minutes. Do not over bake the cookies, it is meant to be soft and chewy.
- Allow the baked cookies to cool on the rack before storing in air tight container.

Durian Cream Cake

Ingredients:
3 Eggs + 1 Egg yolk
60 gr Sugar
75 gr Plain Flour
10 gr Condensed Milk
60 gr Melted Butter

Durian Cream Filling:
250 gr Durian flesh
150 gr Whipping cream
1 heaped Tbsp Icing sugar (optional)

Cake crumb for the decoration (optional)

Method:
- Preheat oven 160 degree.
- Whisk eggs and sugar until stiff.
- Add flour, stir well, then add condensed milk + melted butter, mixed well until batter is shiny.
- Pour into 6 inch round tin and bake for 45-60 mins.
- Leave to cool on a wire rack

Durian Cream:
- Whisk the whipping cream until bubbled form, then add Icing sugar, and beat until stiff.
- Add durian flesh and mix until incorporated.

Assembly:
- Divide cake horizontally into 3 layers ( I divided into 3 and half layers, as the last half layer I used for cake crumb for top decoration).
- Cover cake with the durian cream, decorate cake as desired, then fridge it.
- The cake is best served cold

Banana Walnut Chiffon Cake

The recipe original from All That Matters, but I first saw it from Bakericious. I added chopped walnut to the cake. My chiffon is actually could be higher, however it fell from the tube while cooling inverted. The cake is still fluffy, soft and moist, and it has really strong banana fragrance even without putting any essence.

Ingredients :

(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
50g oil
150g mashed bananas

(B)
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda

(C)
4 egg whites
40g castor sugar
1/2 tsp Cream of Tartar

40g Toasted Walnut, chopped (optional)

Method :
- In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
- Add oil and salt, whisk and add mashed bananas. Stir well.
- Fold in sifted flour and mix well.
- Preheat the oven at 170C.
- In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
- Add in sugar gradually and beat till stiff peaks.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula (I usually used hand whisk) till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Add chopped walnut, mix well.
- Pour the batter into chiffon tube pan.
- Bake at 170C for 40 mins.
- Insert a skewer to check if cake is done.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. The surface will feel abit wet but it will be dry after exposing to the air.