coffee cream cake

I  make this birthday cake for someone who didn't like any cream, or fondant cover over it. Its easy to make.
You need
2 recipe of 3 ingredients sponge cake

sponge cake

Coffee syrup :

4 tbsp instant coffee powder mix with 150 ml hot water, add in 1 tbsp kahlua/Amaretto/Marsala or Brendy 

whipping cream:

250 ml whipping cream

2 tbsp gelatin, pour inside a stainless steel bowl, add in 6 tbsp of water, bloom for 5 minutes and melted on a hot water bath.

Beat the whipping cream till peak, add in the warm gelatin, continue to beat for 10 second.

for best result, keep you stainless steel bowl inside the fridge for 1/2 hour before mixing the cream, or you may sit the stainless steel bowl on top ice cube.

Method :

1. arrange one 8 inch sponge cake in the base of serving dish

2. Use a brush and brush the coffee syrup on the cake.

3. Pour the whipping cream on top of it and spread out evenly.

4. brush coffee syrup on the other sponge cake, put the syrup side facing the cream, Chill for at least 2 hours. top with any cake-top that you like.

Mango Crepe

Chunk of sweet juicy Thai honey mango wrapped around with  sponge cake and whipping cream
How to make it? Bahasa klik sini

Mango crepe

Prepare :
1 recipe of  3 ingredients sponge cake
1 recipe of  crepe
240 ml of whipping cream
2 tbsp of gelatin bloom with 6 tbsp of water, melted on a hot water bath
4 ripe Thai honey mango, skinned and cut to fillet it and cut the fillet crosswise

sponge cake and mango

Beat cream until peak, beat in the warm gelatin  until evenly blended, don't over beat the whipping cream. Set aside, keep in the fridge to be used later.

whipping cream

the wrapping is as shown

Crepe and sponge cake

Crepe , sponge cake and whipping cream

Crepe , sponge cake , whipping cream top with mango

wrapped

Tiramisu

Tiramisu

My favourite Tiramisu, thanks to KL for this yummy recipe

Ingredients:

20-24 sponge fingers                                                                      

 4 tbsps instant coffee powder mix with 150 ml hot water

2 tbsp Kahlua/Amaretto/Marsala or brandy   

                      

4 egg yolks

60 g caster sugar

 Few drops vanilla extract

Grated rind of half a lemon

500 g Mascarpone cheese                       

2 tsp lemon juice

250ml cream 

2 tbsp of gelatin , pour inside a stainless steel bowl, add in 6 tbsp of water, bloom for 5 minutes,  melted on a hot water bath.                                 

2 tbsp cocoa powder 

Method:

1. Put egg yolks into a heatproof bowl with the sugar, vanilla extract and lemon rind.  Stand over a saucepan of gently simmering water and whisk until very thick and creamy (the whisk leaves a very heavy trail when lifted from the bowl). 

2. Put mascarpone into a bowl. Add lemon juice and beat until mixture is smooth. 

whipping cream

3. Beat cream until peak, beat in the warm gelatin, add to mascarpone mixture. Combine the egg and mascarpone mixture until evenly blended.  

To assemble:

1. Arrange almost half the sponge fingers in the base of serving dish. 

2. Combine the black coffee and liqueur.  Use a brush and brush the coffee mixture on the fingers 

3. Pour half the mascarpone and egg mixture over the sponge fingers and spread out evenly. 

4. Add another layer of sponge fingers; again  brush the coffee mixture on the fingers and cover with the remaining mascarpone mixture.  Chill for at least 2 hours (preferably overnight). 

To serve:

Sift an even layer of cocoa powder over the top of tiramisu, completely covering it!   

Note:  

1.You may use individual cups/ramekins instead of one big serving dish.   

Makes serving easier and pretty too!

2.You can omit the cream entirely if you wish.  If you do that, you can omit the gelatin.  The mascarpone cheese should be stable enough.

Sayur Asam (Sour Soup)

Indonesian Famous sour soup, easy to prepare and fat free.

Sayur asam

 in a chopper,chop until fine

25 g raw peanut

40 g shellots

7 g garlic

50 g red big chilly, remove the seeds if you don't like spicy food

50 g palm sugar( gula malaka)

5 g shrimp paste

8 g salt

20 g sugar

90 g tamarind,  soak with 3 tbsp of water, work the mixture with your finger tips. remove stones.

20 g galangal,  (blue ginger)crush 

5 pcs indonesia bay leaves (daun salam) 

2 1/2 litres of water for the soup

Cabbage and longbean

young corns

wash n rinse the vegetables under running water

- 500 g corn, old or young, cut into 3 cm long

- 500 g chayote, cut into cube od 2X 1 X 1 cm

- 200 g young jack fruit, cut into 2 X 2 cm

- 200 g longbean, cut into 3 cm

- 200 g cabbage, divided into smaller pieces

or any type of vegetables that's availabe  at your place

method :

1. bring to boil 2 1/2 litres of water and  crushed galangal, Indonesia bay leaves

2. add in the finley chopped ingerdients,  bring it to boil, taste it, is it suit your taste?

3. lower the vegetabels that need more time cook, such as corn, chayote and young jack fruit, boil until it cook.

4. add in long bean

5. cabbage should be the last to be add in

turn off the stove, it is best to be serve 4 hours later.

3 ingredients sponge cake

I got this recipe from a Japanese pastry book.
- 3 eggs (weight 65 g each with shell)
- 60 g coarse sugar
- 50 g cake flour, freshly sifted

Method :
1. Prepare all the ingredients and preheat the Oven to 180C
2. Line a 28 X 28 cm baking pan with parchment paper or an 8 inches round pan for a round shape
3. Prepare a pot with simmering water
4. In a clean stainless bowl, whisk the egg  and add in the sugar. continue whisking by placing the stainless bowl on top of the simmering water that have been prepared before. Wish until the the eggs mixture is warm.
5. One the eggs mixture is warm, put the pot with simmering water away. Using a mixer, beat on high speed for about 5-6 minutes, or until ribbon stage. Lower the mixer speed and continue beating  for another 1 minute.
6. Fold in the sifted flour, fold for not more then 10 folds.
7. pour into the prepared baking pan, bake for 10-12 minutes, depend on your oven.
It need only 8 minutes in an fan on oven.
8 . cool down the baked sponge cake on the cooling rack.

Crepe

yield 10 layers of crepes, bahasa klik SINI
43 g unsalted butter, melted set aside
360 ml fresh milk, cooked below boiling point, set aside and let it cool slightly
3 eggs (65 g each)
110 g all purpose flour
30 g coarse sugar
salt, pinch

warm milk

melted butter

Method:

1. Using a hand mixer, beat the egg, pour in the sugar, continue beating on medium speed for 3  minutes, turn the speed to low, add in salt, butter , milk and flour beat until the batter smooth, cover with cling wrap, and let it set in the fridge for 2-3 hours.

Egg with sugar

Pour in melted butter

add milk

2. Bring it out from the fridge, allowed the batter to set into room temperature for 1 hour. A cold batter might cause the crepe to stick to the pan.

batter in non-stick pan

3. cut 10 long stripe of parchment paper
4. heat up a non-stick pan, at medium low heat ,apply a little oil, use a kitchen towel to absorb over poured oil, pour in 50 ml batter, swirl to cover the surface of the pan.
5. pour in 50 ml batter , cook until it turn slightly brown, turn the crepe over not longer then 10 second, remove it, and put 1 long stripe parchment paper on each layer, so that the crepe will not stick to one another. Continue the  same process for the rest of the batter.