souffle cheesecake

kyoko`s japanese souffle cheesecake 
200 gm cream cheese (250 gm) 
50 ml fresh milk (65-70 ml) 
3 eggs separated (4 eggs) 
100 gm caster sugar (130 gm) 
30 gm cornflour (40 gm) 
2 tbsp lemon juice (2 tbsp) 
1/2 tsp cream tar tar (1/2 tsp) 

Preheat oven180 C. Line 18 cm cake tin. 
Lembutkan cream cheese dengan susu 
Add half of the caster sugar, egg yolk, cornflour, lemon jus and cream tar tar and combine together. 
Dalam bowl lain, beat egg white with the other half of the sugar until soft peak. (abt 5 mins at hi spd) 
Fold the egg whites to the cream cheese mixture slowly and as gently as possible. 
Letak dlm cake tin. wrap cake tin ngan aluminium foil to avoid leakage -kalau guna springform 
Letak cake tin dalam another cake tin or roasting tin. isi air panas dlm roasting tin to create bain marie. i just letak kira2 1" je tinggi air tu ngan cake tin. bakar selama 35 to 40 minit. Dah masak terus keluar dari ketuhar dan insert pisau around the cake supaya mudah di keluarkan bila sejuk dan biarkan sejuk or cool enough to handle. dah sejuk baru keluarkan kek dari tin. kalau keluar awal kek mungkin akan collapse.

WALNUT TORTE

walnut torte
220 gm plain chocolate - 165 gm
250 gm walnut - 185 gm toasted almond
4 eggs - 3 eggs
125 gm butter - 94 gm butter
200 gm caster sugar - 100 gm (ku krgkan sukatan gula...manissss)

Preheat oven to 150 C. Use 20cm cake tin, butter, line and flour the tin (lapik ngan baking sheet lagi senang).
Chop the chocolate. Grind the chocolate with walnut by states in food processor or blender. Separate the eggs. Cream the butter. Add 3/4 of the sugar and beat until light and fluffy, 2-3 mins. Add the egg yolks one by one, beating thoroughly after each addition. Stir the ground chocolate and walnut into the mixture using rubber spatula.
Whisk the egg whites until stiff. Sprinkle the remaining sugar and continue whisking until glossy. Add the meringue to the choc mixture and fold them together using the rubber spatula. Transfer the torte mixture to the prepared tin and smooth the top with the spatula. Bake until the skewer inserted in the center of the torte comes out clean, abt 60 mins. allow the torte to cool completely in the thin. this cake taste nicer with chantilly cream frosting.

Chantilly cream
250 ml double cream - fresh cream pun boleh
15 ml caster sugar
2.5 ml vanilla essence

Whip the cream in a bowl then add the sugar and vanilla essence and whip until the soft peaks form. Spread the cream to the torte. 

red velvet cuppies

ini lah my first time bake red velvet cuppies. dah bertahun ingin mencuba...tapi tak begitu bersemangat nak buat coz bila baca resipi tak ada apa yg spesel pun. but still i curious ...napa ramai org dok talk about it mcm spesel sgt???? so ari ni buat lah...still i rasa tak ada apa spesel sgt pun except for the 'red' color. kek ni ku definisi kan sebagai light chocolate cake berwarna merah.

anyway resipi ni memang tak mengecewakan...kek nya begitu lembut dan moist. nak tau apa rasanya...cuba lah buat hehehe.

ini recipe yg ku amik dari website joyofbaking. utk cream cheese frosting ku guna simple resipi. tak ikut yg dia kasi nih.

Red Velvet Cake:
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk (i guna satu cawan susu segar + 1 sdb cuka biar 15 minit)

2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Cream Cheese Frosting:
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups heavy whipping cream

Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

rich marble chocolate cake

jom tayang rich marble chocolate cake yg ku copy dari blog mamafami. nampak cam best je resipi tu so ku pun cuba le...memang tepat skali..tidak mengecewakan..better than resipi marble cake sebelum ni...lebih moist dan halus texture nya. yg sebelum ni texture wise ok tapi agak dry. yg ni memang moist. so korang nak tau camne rasanya...cubalah..tak susah pun. satu resipi kat bawah ni sesuai utk loyang bulat 6" atau 7". ku adjas skit resipi ni..ku tambah sunquick dan orange essence sebagai ganti vanilla essence. bab adjas ni memang stended aku le...


RICH MARBLE CHOCOLATE CAKE SHEILA MAMBO

125g dark chocolate - diced and melted
125g butter
125g castor sugar
2 eggs - slightly beaten
155g self raising flour
80 ml fresh milk
1 teaspoon vanilla essence

Method :

1. Cream butter and sugar till light.
2. Pour in the eggs, a little at a time. Add in vanilla essence. Continue beating.
3. Add in flour alternately with fresh milk, starting and ending with flour.
4. Divide the mixture into 2. Add one portion with the melted chocolate and leave the other one plain.
5. Grease well, a small baking tin. Spoon 2 tablespoons of plain mixture onto the middle of the baking tin. Top it with 2 tablespoons of chocolate mixture. Continue the proses until all the mixture is used up.
6. Bake in a preheated oven at 170 C for 45 minutes or till done.

marble chocolate pistachio cheese cake.

ciskek ni resipi yg di adjas2. resipi yg pernah ku letak di entry yg lalu iaitu chocolate cheese cake tapi ku adjas jadi cengini . resipi kat bawah tu ku agak2 le camna ku adjas aritu.

hasilnya memang sedap. tapi ku rasa ku lebih suka kalau base dia guna chocolate biscuit dari digestive. guna le oreo ke atau yg sewaktu dengannya.

ku buat ni masa sedara2 ku datang umah last friday. kak ipar ku suka benor kek ni. kak ros pun suka siap minta bawa balik lagi hehehe. ku kalau buat ciskek utk makan kat umah jarang ku mekap atau letak topping. coz ku suka nak nikmati rasa ciskek tu tanpa gangguan rasa toppingnya hehehe.

marble chocolate pistachio cheese cake
100g digestive biscuits
30 gm chocolate- melted
60g butter
20-50 gm pistachio - roasted and crushed.

FOR THE CHEESE
50g dark chocolate, chopped small (ini dikurangkan men agak2 je coz ku bhg 2 adunan ni cheese ni)
300 gm Philadelphia cream cheese
50 g caster sugar
1/2 tablespoon Bird’s custard powder
2 large eggs
1 large egg yolks
90 ml sour cream
30-50 gm pistachio - roasted and crushed

1. To make the base, process the biscuits to make rough crumbs and then add the butter
2. Process again until it makes damp, clumping crumbs and then tip them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base, then add a layer of pistachio and drizzle the melted chocolate over it and put into the freezer while you make the filling.
3. Preheat the oven to gas mark 4/180ºC. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
4. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. divide into two parts. add melted chocolate and pistachio to the first part.
5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
6. Sit the springform tin in a roasting pan and pour in the cheesecake filling - selang seli yek. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.

blackforest version zanaz

jom makan blackforest. dah berzaman ku teringin le sesangat nak makan blackforest. dah tu hasrat ati tu nak makan blackforest macam zaman2 ku muda2 dulu yg kek dia bukan sponge cake cam sekarang ni. ku beli dark pitted ceri tu dah dekat 2 bulan, baru le terhasil blackforest ni. tapi tu lah lupa lah pulak masa hias tu..patut letak coklat parut kat atas kek tu tp ku letak jem ceri tu coz aku suka jem tu. dan terlupa nak tabur coklat urai plak kat tepi hehehe.

since skarang ku dah ada resipi coklat kek kegemaran ku so ku transform je kek tu jadi blackforest...emmm memang sedap beb. tapi ku tak puas makan, coz elok je siap blackforest ni...tup tup ode datang berderet. so tak dapat le nak menikmati sepuasnya. ada kot 2 slices je ku sempat makan. opps satu lagi...ku beli ceri maraschino yg dah di repack kat yummie tu...memang nasib tak menyebelahi ku. ceri tu depa tak letak dlm esbox so bila ku makan ku perasan...dah rosak. tapi tak lak seme yg rosak, coz yg irfan dpt, ok le plak, yg ku ngan syairah dapat dah spoil. tapi to play safe, tak payah le beli ceri maraschino yg derang dah repacked dan tak letak dlm esbox tau.

ni bekpas ku di salah satu pagi yg bz tu...rasa punya le lapar so ku goreng 2 hash brown frozen, pastu kopi satu mug and blackforest 1 slice. tapi akhirnya...ku makan 1 je hash brown, minum `1/2 mug je dan black forest tu dari pagi sampai malam, tak sempat nak jamah pun. asyik dok kuar masuk esbox, last2 buang cengitu je coz cake dah kering dan keras kena angin hehehe.

ni nak share resipinya...niway coklat kek ni seme pun dah tau kot. ku guna resipi rich moist chocolate cake yg ku amik kat fp babybatriesya, dah bertahun pun ku amik resipi ni. dan resipi ni menepati citarasa ku utk kek coklat. coz ku suka kek yg spongy tapi lembab. ku tak suka kek yg berat2 tu.

rich moist chocolate cake

170 gm butter
120-280 gm gula kastor ( dah adjas) (ralat - bukan 120 tapi 250, sori yek, typo error)
3 biji telur

B - diayak sekali
226 gm tepung high protein (tpg gandum pun ok)
60 gm serbuk koko
1 1/2 tsp baking powder
1 tsp soda bicarbonate
C -
1 sdt nescafe + 1 sdb air panas ( tak boh pun tak apa)
1 sdt esen vanila
1 sdt chocolate emulco (tak boh pun tak apa)
195 gm air sejuk dari esbox

Panaskan oven 1700C
Beat butter dan gula sampai gebu, lebih krg 5 minit.
Masukkan telur satu persatu dan beat hingga kembang.
Masukkan C - segala esen2 tu le dan beat sebati.
Then masukkan bhn B dan fold perlahan dan satu arah
Boleh diselang selikan dgn air sejuk.
Masuk loyang 8" atau 9" dan bakar le sampai masak abt 45-50 mins.

Utk dijadikan blackforest
Bhn jem
1 tin dark pitted cherry ( ku guna brand snorkist)
2 sdb tepung jagung
Masak kedua2nya plus air dia skali yek sampai pekat.
tapi jgn lupa tinggal skit air dia utk buat direnjis atas kek

utk coating
beat whip cream sampai tahap sesuai utk disapu kat kek.
utk hiasan
coklat parut
coklat urai
ceri maraschino

kek coklat dah sejuk, potong le 2 lapis or 3 lapis. renjis setiap lapisan kek dgn jus buah ceri tu dulu. then sapu first layer dgn whip cream, then letak jem dark ceri tu. then letak another layer dan ulangi caranya. yg last skali salut le kek dgn whip krim. tabur coklat parut kat atas kek dan coklat urai tabur kat tepi. paip le swirl kat atas kek tu then letak le ceri maraschino tu.

mixed fruit cake

ku ni bukan peminat fruit cake. ntah kenapa ku tak suka fruit cake. tapi atas sebab nak menambah pengetahuan dan produk...ku pun cuba le resipi yg ku amik dari fp jun yummilicous. rasa kek ni macam butter cake biasa je dgn tambahan mixed fruit. tak best le mixed fruit ni...terlalu bnyk ceri kot...next time ku nak mix my own faveret fruits lah hehehe...tambah blackcurrant ke, orange peel ke... tapi utk yg nak cuba...okay...kek ni texture pun gebus elok je.

ni rupa kek yg telah dipotong. satu adunan tu dpt 2 biji, 7" round and 6" square dgn ketebalan dlm 1.3" je


mix fruit cake...(copy and paste dari blog jun yummylicious)
Ingredient A:
500 gm mixed fruit (add 2 tablespoons flour and mix well) - ku guna 250 gm je...tu pun dah byk
Ingredients B :
250 gm butter
1 tablespoon ovalette
150 gm castor sugar - ku guna 170 gm brown sugar
5 nos large eggs
Ingredients C :
230 gm top flour - guna tpg red rose
1 teaspoon baking powder
1 I/2 teaspoon bicarbonate soda - yg ni dikurangkan pd 1/2 tsp je. tak ada liquid kek ni cam tak perlu je
1 tablespoon Sunquick orange - ku guna orange flavor
1 teaspoon mix fruit paste - tak ada, so tak yah boh le

1. Cream butter, ovalette and sugar till fluffy. Add in eggs, one at a time.
2. Add in Sunquick orange and mix fruit paste. Mix well.
3. Sift together flour, baking powder and bicarbonate of soda.
4. Fold dry ingredients into the butter mixture.
5. Fold in the mixed fruits.
6. Pour the mixture into a prepared tin, lined with baking paper.
7. Bake in a preheated oven at 180 C for 45 minutes or until golden brown

ni plak yg ku rajin pi mekap dgn mencuba fondant coklat atau coklat plastique (1st attempt)... masih tahap mencuba lagi buat fondant guna coklat ni. masih byk yg perlu difahami....yg salut tu je fondant coklat. bunga2 tu fondant biasa je. mungkin perlu pi berguru dgn cik linda at kaoricake kot hehehe.

ps to linda: lindaaaaaaaaaaaaaaaaaaa, akak pun dah buang sebesen coklat for my 2nd attempt kui kui kui

chocolate cheesecake

ni le rupa coklat ciskek yg dah dipotong. sedap le...kombinasi coklat dan cis...sesuai utk penggemar cis dan coklat hehehe. ku selama ni dah selalu wat ciscupkek yg ku layer dgn coklat dan bakar...so rasa coklat ciskek ni sama je cam tu. and ku dan syairah rasa..it would taste much better kalau ku mix it with hazelnut ke atau badam. so pada yg nak mencuba sila lah. rupa ciskek ku ada padat coz ku letak xtra tpg dan juga adunan tak mengikut resipi hahaha.

to my fren ida...ni le rupa cokelat ciskek nigella yg telah ku adjas mengikut kesesuaian masa dan barang2 nya hahahaha.

ni kat bawah ku kasi original resipi dari nigella yek. jgn tanya aku camne rasa yg ori resipi...coz ku wat men tambah kurang sana sini. ku tak ada sour cream, so ku men tuang je blueberi yogurt sebagai ganti, telur plak 1/2 adunan patutnya 1.5 telur and 1.5 egg yolk tapi ku hentam 2 biji telur. pastu kat dlm peti ais ada lebihan adunan cis untuk cistat...ku tuang je sekali . dan nigella kata masak 45 minit biar kat bwh nampak still have a wobble to it. ke masak sampai set semuanya just like i like it.

niway masa update ni lum rasa lagi keknya coz...ni nak bawa bekal gi PD petang karang. nanti dah potong ku update lagik yek.

FOR THE BASE
125g digestive biscuits
60g butter
1 tablespoon cocoa
FOR THE FILLING
175g dark chocolate, chopped small
500g Philadelphia cream cheese
150g caster sugar
1 tablespoon Bird’s custard powder
3 large eggs
3 large egg yolks
150ml sour cream (or just use a 142ml pot)
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
FOR THE GLAZE (OPTIONAL)
75g dark chocolate, finely chopped
125ml double cream
1 teaspoon golden syrup

METHOD
1. To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
2. Process again until it makes damp, clumping crumbs and then tip them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
3. Preheat the oven to gas mark 4/180ºC. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
4. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
6. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
8. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce