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.

Walnut Mooncake

It has been quite sometimes in my baking list, since I saw Happy Flour & Cook.Bake.Love baked this. Finally, I baked this and really glad on the result. Brought this morning to share with my colleagues, and received good reviews from them :) Thanks Baking Mum for sharing this recipe with us.

Not to forget to submit for this month Aspiring Bakers #11:Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.

Source : Baking Mum

Ingredients:
360 gr Plain flour
25 gr Custard Powder
1/2 tsp Baking Soda

220 gr Butter (salted)

50 gr Shortening

50 gr Icing sugar
1/2 tsp Vanilla essence / extract
1/2 tsp Ammonium Bicarbonate (I skipped this)
1 Egg
Walnut for decoration

Filling:

800 gr Lotus Paste

Some walnut, toasted and chop (optional)

Egg Wash:

2 Egg Yolks + 1 Tbsp Water

Methods:

Prepare the skin pastry in advance (prefer one day in advance or few days):

1. Cream sugar, shortening, butter, vanilla and ammonium together until slightly white (slow speed first then change to high speed).

2. Gradually add in egg, beat until incorporated.
3. Lastly add in sifted flour, custard powder and baking soda to knead into a dough (don’t mix too long). Leave dough in fridge overnight or for a few days.

Mooncake making:

1. Preheat oven to 160C

2. Take out dough from the fridge and divide into portions of 20 gr each.

3. Divide fillings about 20 gr each

4. Wrap fillings into dough and decorate with walnut.

5. Apply egg wash and bake for 10 mins. Take it out and leave it out for about 10 mins, then apply egg wash again. Bake for another 15 mins.

Yields : 36-40 pcs

Soft Walnut Chocolate Cake

This recipe caught of my eyes because of the method which is something different to the usual way of making butter cake. Here, all the ingredients are beat at one go and later mix with the creamy butter. It really yielded soft & light cake in texture and the cake was well received by my family and friends.

Source : Delicious Cakes - Amy Heng

The ingredients:
A.
6 cold eggs
40 ml cold water
1/2 tbsp ovalette
200g caster sugar

250g cake flour
1 tsp baking powder

B.
250g butter
1 tsp vanilla essence

C.
100g chopped walnuts
150g chocolate rice

Method:
- Line and grease a 10" square tin. Preheat oven at 170 degree.
- In a mixing bowl whisk the eggs, cold water, caster sugar, ovalette and the flour at top speed until the mixture turn thick and fluffy. Leave aside.
- In another bowl, beat the butter and the vanilla until light and creamy.
- Mix the creamy butter and the egg mixture together until well blended.
- Lastly add in the chopped walnut and chocolate. Pour into the prepared tin and top with the remaining chocolate rice.
- Bake in preheated oven for 40-50 minutes or until well done

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.

Brownies