Cassava cake

A gluten-free cake easy to prepare.  BAHASA KLIK SINI 

Batter before it's put into the oven!

Ingredients:
1 kg cassava, grated
300 g coarse sugar
100 g butter, melted at room temperature
300 ml water
6 g agar agar powder (I use the "rose" brand)

Method:
1. Preheat the oven to 200 degrees Celsius
2. Prepare an 8" baking pan anbd cover with parchment paper.
3. Combine agar agar powder with water. Bring it to boil, then set aside
4. Mix the grated cassava, sugar, melted butter and agar agar (still boiling hot), and stir until ingredients are well combined.
5. Pour mix into your prepared baking pan, bake for 45-60 mins, or until golden brown.

Golden brown cake ready to be served

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.

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.

rainbow cake

Bahasa klik SINI

Rainbow cake!. Most kids will screamed with delight when they got one.
the recipe below only yield one colour, for home baking the best way is doing one colour at a time. bake 6 consecutive times to achieve  the complete rainbow colour

175 ml egg white
1/2 tsp cream of tartar, sifted
100 g icing sugar

Dry ingredients:
25 g milk powder
65 all purpose flour + 10 g corn starch, sifted 
Wet ingredients:
75 g butter
1 tbsp condense sweeten milk

food grade jell paste colouring, red,orange,yellow,green, blue and purple
Prepare a 22 X 22 X 4 cm baking pan, grease the inner surface with butter evenly,line the bottom with porchment.  powder with thin all purpose flour.

method :

Preheat the oven to 180C/356F

1. Combine milk powder with all purpose flour and corn starch, sprinkle with a table spoon of icing sugar.
2. In a electric mixer beat butter for 1 minutes, add in  condense sweeten milk , continue beating until the mixture become light and fluffy (about 6-8 minutes), set aside to be use later
3. Pour in the egg white into a stainless steel/ glass mixing bowl,beat slowly for seconds, sprinkle the cream of tartar, (omit the cream of tartar if you are using a cooper bowl), add the gel paste colouring at this stage, beat a few seconds till you get your desired shades. Lower the icing sugar spoon by spoon (while electric mixer keep running), increase the speed to high and beat the egg white until soft peak.
4. fold in 1/2 part of dry ingredient, fold  1/2 cup of the batter into the wet ingredient, fold the mixture back into the batter, continue fold in the other 1/2 part of dry ingredients.
5. Spread batter into prepared baking pan, bake for about 10-12 minutes, or insert a knife into the centre of cake, it should come out clean. leave to cool on a wire rack.
6. continue with the 5 colours left

To assemble the cake, apply Swiss Meringue buttercream in between each layers, refrigerate for 1 hours. Decorate as desired.

Opera cake

 Recipe from bakewise
1 recipe La Joconde, recipe here
1 recipe silky creme anglaise coffee butter cream recipe here
1 recipe shiny ganache glaze recipe here

Espresso syrup.
Mix together
120 ml basic heavy syrup ==> boil 80 ml water with132 g sugar and 1 tsp light corn syrup
1 tbsp instant coffee dissolved in 120 ml hot water

Method:
1. You can prepare Silky creme anglaise coffee butter cream  one day in advance.
2. To assemble, apply a thin layer of Silky creme anglaise coffee butter cream on top of  a piece of cake cardboard, so the cake will stick on it. Place the 1st layer of La joconde, sprinkle 4 tbsp espresso syrup, spread with a layer of  Silky creme anglaise coffee butter cream, put it into the refrigerator for 5 minutes. bring it out, spread another thin layer of shiny ganache glaze, put it back into the refrigerator for 5 minutes, bring it out put the 2nd layer of La joconde.. repeat until the final layer on the top.
3. Cover the whole cake with the remaining Silky creme anglaise coffee butter cream , bring it back to the refrigerator for 15 minutes.
4. Apply the room temperature ganache over the whole cake.Chil overnight in the refrigerator in a covered cake dish.

 Resep dari Bakewise:
1 resep kueh La joconde , klik sini
1 resep Silky creme anglaise coffee butter cream, klik sini
1 resep shiny ganache glaze, klik sini

Sirup espreso:
Campurkan
120 ml sirup gula ==> didihkan 80 ml air dengan 132 g gula pasir dan 1 sdt sirup light corn
1 sdm bubuk kopi instant dengan 120 ml air mendidih.
Caranya :
1. Silky creme anglaise coffee butter cream, bisa dikerjakan sehari sebelumnya.
2. Cara menyusunnya . oleskan sedikit Silky creme anglaise coffee butter cream ke alas tatakn kueh, tujuannya agar kueh melekat erat ke tatakan kueh. lalu letakkan lapisan pertama  La joconde.. siram dengan 4 sdm sirup espreso secara merata ke semua permukaan kueh, olesin Silky creme anglaise coffee butter cream ke permukaan kueh, lalu masukkan ke dalam kulkas/peti sejuk selama 5 menit, keluarkan dari kulkas, lapisi  secara tipis dengan shiny ganache glaze, masukkan kembali kedalam kulkas/peti sejuk selama 5 menit, keluarkan lagi lalu susun lapisan ke dua kueh la joconde, ulangi prosedurnya hingga lapisan terakhir.
3. tutup merata seluruh kueh dengan Silky creme anglaise coffee butter cream, simpan kembali ke dalam kulkas/petisejuk selama 15 menit.
4. oleskan secara merata lapisan shiny ganache glaze suhu ruangan ke seluruh permukaan kueh, dinginkan di kulkas semalaman dengan keadaan kueh tertutup rapat dengan penutup kueh.

La Joconde

Recipe from Bakewise
170 g egg whites
1/2 tsp cream of tartar
88 g coarse sugar, divided into 75g and 13 g respectively
176 g almond flour,sifted
227 g icing sugar
298 g (Whole)  eggs
58g cake flour
43 g unsalted butter, melted and cooled

Resep dari Bakewise
sediakan:
170 g putih telor
1/2 sdt cream of tartar
88 g gula pasir, dibagi, 75 g dan 13 g
176 g bubuk halus almond, ayak
227 g gula halus
298 g telor utuh (putih dan kuning)
58 g tepung ber protein rendah
43 g mentega tawar, cairkan dan biarkan ke suhu ruangan.

Method :
1. preheat the oven to 180 C
2. butter and cover with parchment paper the base and sides of 2 pans with the size of 39 X 27 X 2.5 cm.
3.Prepare a stainless/glass bowl, pour in egg white, beat by hand using a balloon whisker or mixer for one minutes, add in cream of tartar, Beat until soft peaks form when the whisk lifted. Add 75 g coarse sugar slowly , continue beating until  stiff peaks form.
4. in another bowl, on medium speed, beat for 6 minutes, almond flour, 227 g icing sugar and eggs
5. stir cake flour with 13 g coarse sugar
6. Sifted the cake flour mixture on top of the almond -egg mixture and allow to stand a few seconds. Spread about 1/3 of the beaten whites on top and fold in, continue with the ramaining whites. Stir about 1 cup (250 ml) of batter into the melted cooled butter, then fold back into the batter. Divide the batter equally into perpared two pans
7. Bake for 12 menutes  until lightly brown or when a skewer insert in come out clean. Removed from the oven , let it cool on a cooling rack
8.When the cake is cool, cut into four 18 X 25 cm rectangular layers, or cut into desire design.
Caranya :
1. Panaskan oven ke suhu 180 derajat Selsius
2. siapkan 2 (dua) loyang ukuran 39 X 27 X 2.5 cm, oles dengan mentega lalu tutup dengan kertas roti.
3. Tuang putih telor ke dalam baskom stainless, lalu kocok dengan kocokan model balon,  kocok selaam 1 menit, hinga berbusa, lalu taburkan 75 g gula pasir secara perlahan , lanjutkan mengocok hingga soft peak, yaitu saat  kocokan di angkat, bagian ujung dari putih telor jatuh sedikit. saya kocok dengan tangan, hasilnya lebih akurat
4. dengan menggunakan mixer kecepatan sedang , kocok  bubuk almond, 227 g gula halus dan 298 g telor utuh telor, selama 6 menit.
5. Campurkan tepung ber protein rendah dengan sisa 13g gula pasir
6. Ayak campuran tepung di atas adonan, biarkan sekejap,  tambahkan  kedalam adonan 1/3 bagian dari putih telor, aduk lalu lanjutkan dengan 2/3 bagian dari sisa putih telor secara bertahap. Ingat jangan aduk berlebihan, cukup asal tercampur rata  .Tuangkan  250 ml adonan ini kedalam mentega cair yang telah dingin, aduk hingga cukup tercampur, tuang kembali ke adonan  lalu aduk hingga rata. Tuang dalam jumlah yang sama kedalam dua loyang yang telah diasipkan tadi.
7. Pangang selama 12 menit, saya menggunakan oven dengan kipas oven nyala, hanye perlu waktu 7 menits aja. Pelajari oven anda.  Atau hingga kueh berwarna coklat muda, dan saat bagian etngah kueh ditusuk dengan tusuk sate, saat di tarik keluar tusukan satenya kering, keluarkan dari oven, dan biarkan dingin di rak pendingin.
8. saat kueh telah dingin, potong menjadi dua masing2, sehingga menghasilkan 4 lapis yang sama besar... atau boleh potong sesuai dengan rancangan. 

New York Cheesecake

Recipe adapted from Junior's
1 recipe 20 cm (8-inch) cake crust click here

Resep di adaptasi dari Junior's
1 resep 20 cm (8 inci) lapisan dasar kueh, klik SINI

500 g Cream cheese ( 2 packages) at room temperature
180 g coarse sugar
16 g cornstarch, sifted
1 tbsp(15 ml) pure vanilla extract
1 egg (65g) + 1 yolk

500 g Krim keju ( 2 kotak) biarkan di meja hingga mencapai suhu ruangan
180 g gula pasir
16 g tepung jagung (maizena), ayak
15 ml vanilla murni
1 butir telor (berat 65 g) + 1 kuning telor

method:
1. Preheat oven to 350F or 180 C. Generously butter the bottom and sides of a 20cm (8-inch)springform pan. layer the base with parchment paper. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the side.
2. prepare the cake base
3. Take 250 g of cream cheese, using a mixer, cream it until creamy with low speed for 2 minutes, then add in 60 g coarse sugar, mix for another 3 minutes, blend in the remaining 250 g cream cheese, scraping down the bowl several times. Mix for another 5 minutes.
4. add in the remaining 120 g sugar, mix well, add in the vanilla, follow by egg, beat in the cream just until completely blended, add in cornstarch, do not overmix. Gently spoon the batter over the crust.
5.Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. bake for 1 to 1 1/4 hour or until light golden brown, and the top is slightly golden tan. Always bake in water bath, so do check the water level in the oven during baking time.
Remove the cake from water bath, transfer to wire rack, and let cool for 2 hours, then cover the cake with clingwrap, refrigerate overnight.
6. To serve, release and remove the sides of the springform, removed the bottom of the pan. Place on a cake plate, cover the cake with a cake box n keep in the refrigerator, serve cold.
7. Garnish with Whipping cream CLICK HERE and fresh strawberries
8. to have a perfect cut, slice the cold cake with a sharp straight-edge knife. Before making that first slice, warm the knife under hot running water and wipe it dry.After cutting each slice and befoer making the next one, wipe the knife clean with a warm wet towel, this will make every slice clean and picture perfect.
Caranya:
1. panaskan Oven ke suhu 180C, olesin mentega agak tebal , di dasar loyang dan seputar loyang. Alasin dasar loyang dengan kertas roti. Bungkus bagian luar loyang dengan aluminium foil, hingga terbungkus ke atas, fungsinya untuk mencegak air masuk kedalam adonan saat kueh di panggang stim di Oven.
2. siapkan dasarnya kueh
3. kocok 250g krim keju dengan kecepatan rendah selama 2 menit, lalu tambahkan 60 g gula pasir, lanjutkan kocok selama 3 menit, tambahkan sisa satu kotak (250g) krim keju , lanjutkan kocok 5 menit lagi sambil dikerok bagian dasar baskom agar krim keju terkocok rata.
4. masukkan sisa 120 g gula, sambil mesin jalan kocok terus, dilanjutkan dengan Vanilla murni, kocok rata, lalu masukkan telor, kocok hingga pas tercampur rata, masukkan tepung maizena,  jangan kocok berlebihan. Sendokan secara perlahan kedalam dasar kueh yang telah di siapkan tadi
5. Siapkan loyang besar didalam oven, isi dengan air mendidih, kira2 menggenangi loyang setinggi 1 cm, lalu letakkan loyang berisi adonan tadi, panggang selama 1 hingga 1 1/4 jam, hingga  berwarna coklat keemasan, Kueh harus di panggang dengan cara Bain-Marie, selalu check jumlah air didalam oven saat proses pembakaran berlangsung.
begitu matang keluarkan dari Oven, biarakan dingin di rack pendingin selama 2 jam, (jangan di apa-apakan ,di tinggal aja), setelah itu tutup dengan plastik, dan simpan di kulkas semalaman.
6. ke esokan hari lepaskan spring loyang, lepaskan bagian dasar loyang , lalupindahkan kueh ke piring sajian. Bagian dasar akan rusak , kalau sering di sayat2 pisau tajam saat pemotongan kueh. simpan kueh dalam kotak, lalu masukkan ke kulkas, sajikan dingin.
7. Hias dengan whipping krim KLIK SINI, dan buah stroberi segar.
8. Untuk mnghasilkan potongan sempurna, gunakan pisau tajam, siram dengan air panas, lap hingga kering, lalu potong. Setalh potongan pertama, bersihkan pisau dengan lap hangat, lalulanjutkan dengan potongan berikut. lakukan hal yangs ama untuk potongan berikutnya, hal ini akan menghasilkan setiap potongan sempurna yang enak dipandang mata.

Cheesy sponge Cake

Recipe adopted from Allan A T.Ingredients :
80 g corn flour
160 g all purpose flour
1 tsp baking powder
1 tsp baking soda
4 eggs, at room temperature, separated
1/2 tsp cream of tartar
240 g Castor sugar, divided into two equal amount
2 tsp vanilla extract (option)
80 g butter, melted, cold

Resep di ambil dari Allan A T
Bahan:
80 g tepung maizena (tepung jagung)
160 g tepung terigu serba guna
1 sdt baking powder
1 sdt soda kueh
4 butir telor (berat 60 g ), diamkan di suhu ruangan, pisahkan kuning telor  dari putih telor
1/2 sdt cream of tartar, untuk stabilkan putih telor
240 g gula pasir, bagi rata menjadi dua bagian sisihkan.
2 sdt Vanilla murni (jika suka)
80 g mentega, cairkan , biarkan dingin.

Butter cream
200 g unsulted butter, at room temperature
50 g icing sugar, sifted
a dust of salt

Krim mentega untuk hiasan:
200 g  mentega tawar, diamkan hingga mencapai suhu ruangan.
50 g gula halus, ayak hanya pada saat mau digunakan.
Garam secukupnya

250 g Kraft Cheddar cheese, shraded, set aside
250 g Keju Kraft, serut, sisihkan untuk menghias

method:
1. Preheat oven to 180 degree Celsius, line n grease a 40 cm square cake pan
2. mix corn flour, all purpose flour, baking powder and baking soda together and sift for 3 times, set aside
3. Using a Mixer, on high speed, beat egg yolk for 3 minutes, add in 120 g of castor sugar, vanilla, continue beating to another 8 minutes, or until ribbon stage
4. Beat egg white, by adding 1/2 tsp of cream of tartar for 1 minute, gradually add in 120 g sugar, but until soft peak form, or when you lift up the mixer the top part of the form drop abit.
5. Fold in egg white into egg yolk, add in half part of the flour mixture, fold it by using a spatula or a wooden spoon, use light hand and a few quick strike to fold the flour, Heavy handling of the flour might cause tought and flate sponge.
6. forld 1/3 part of the mixture into the cold melted butter, fold in well, and pour back to the egg mixture.
7. fold in the remaining 1/2 part of flour mixture, remember not to over do it.
8.Pour batter into prepared cake pan, and bake for 20 minutes (in my oven) or until a skewer inserted into the centre of the cake comes out clean.
9. remove from the oven, let it cold for 5 minutes, unmolding and let it cold on a wire rack.
10. Cream the butter, add in salt n icing sugar, coat on the surface of the cold sponge cake, and garnish with shradded cheese.

caranya:
1. panaskan oven hingga mencapai suhu 180 C, olesin loyang ukuran 40 X 40 persegi dengan mentega, dan tutup dengan kertas roti, agar saat kueh mudah diangkat saat telah matang.
2. campur menjadi satu, tepung jagung, tepung terigu, baking powder, soda kueh, lalu ayak 3 kali, sisihkan
3. dengan menggunakan mixer, kocok kuning telor dengan kecepatan tinggi selama 3 menit, masukkan 120g gula (setengah dari keseluruhan gula), vanilla murni  kedalam telor, sambil mixer dijalankan, kocok dengan kecepatan menengah selama 8 menit lagi, atau hingga adonan saat di tarik ke atas, jatuhnya dalam bentuk lipatan2 seperti pita.
4. Kocok putih telor, tambahkan cream of tartar, kocok selama 1 menit, lalu secara perlahan tuang gula pasir 120 kedalamnya, karena fungsi putih telor itu mengeringkan, agar menghasilkan kueh yang baik, selalu kocok putih telor hingga mencapai soft peak saja, cara mengetahuinya adalah dengan mengangkat hasil kocokan putih telor tadi, bagian ujung dari putih telor akan jatuh sedikit.
5. campurkan putih telor kesalam kuning telor yang telah di kocok, masukkan setengah bagian dari campuran tepung, aduh hingga pas tercampur, adukan tepung yang terlalu lama, akan mengakibatkan kueh menjadi kenyal dan kurang berkembang , karena efek reaksi kimia dari tepung .
6. Ambil 1/3 dari adonan tadi campurkan kedalam mentega cair yang telah dingin, aduk hingga rata , lalu tuang kembali kedalam campuran kuning telor, aduk, tujuannya adalah mengurangi adonan yang menurun pada saat mentega kita campurkan kedalam adonan.
7.Campurkan sisa setnagh bagian dari tepung, aduk hinga  pas rata, Ingat jangan aduk berlebihan.
8.Tuang adonan kedalam loyang yang telah disiapkan, panggang selama 20menit(diloyangs aya) kalau menggunakan kipas angin di Oven, maka cukup dengan waktu 8 menit, kenali kerja oven anda, test kematangan dengan menusuk bagian tengah dari kueh dengan tusukan sate, tusuk bagian tengah dan saat dicabut harus tanpa ada tempelan basah adonan.
9. Angkat dari Oven, biarkan selama 5 menit, lalu keluarkan dari loyang, dan biarkan dingin di rak pendingin.
10. Kocok mentega, gula halus yang sudah diayak dan garam halus, oleskan di bagian atas kueh yang telah dingin, tabur keju serut, potong sesuai ukuran yang dinginkan dan sajikan.

Nutty Brownies Cupcake

Adapted from Linda Collister's recipe book.
Yield 24 small cupcakes.

Dikutip dan disesuaikan dari buku resep Linda Collister
Menhasilkan 24 cupcakes ukuran kecil.

You need:
100 g Valrhona 70% chocolate
115 g unsalted butter
200 g light brown sugar
1 tbsp Vanilla essence
4 Eggs yolk ( 60-65 g each with shell)
2 eggs white(60-65 g each with shell)
1/2 tsp salt
100 g all purpose flour
1 tsp baking powder
15 g Valrhona Cocoa powder
100 g Pecan, chopped and toasted for 15 minutes at 170 degree Celsius
50 g Dried raisin, simmer in boiling water for about two minutes, drained and powder with 1 tsp all purpose flour, to prevent the fruits sinking during the baking process.
24 small size cupcake holder.
Bahan2:
100g Coklat 70% Valrhona, atau coklat kualitas baik.
115 g mentega tawar
200 g gula pasir coklat muda, atau yang tidak di putihkan.
1 sdm esen vanila murni.
4 kuning telor ( diambil dari telor ukuran 60-65g ditimbang dengan cangkang)
2 putih telor kocok tersendiri ( telor ukuran 60-65 g)
1/2 sdt garam halus
100 g tepung serba guna
1 sdt tepung baking powder
15 g bubuk coklat Valrhona, atau bubuk coklat kualitas baik lainnya.
100 g pecan, cincang kasar, boleh di ganti dengan Walnut atau almond, jika susah mendapatkan pecan. panggang 15 menit di oven dengan suhu 170C, atau sangrai di atas panci jg boleh
50 g kismis, godok di air mendidih selama 2 menit, tiriskan, dan bedakin dengan 1 sdt tepung serba guna , tujuannya agar buah tidak tenggelam ke dasar adonan saat proses pembakaran.
24 wadah cupcakes kecil.

Method:
1. Preheat the Oven at 180 C.
2. double boil chocolate and unsalted butter, stir until it melt.
3. shift together, all purpose flour, baking powder and cocoa flour, set aside.
4. Beat the yolk for 1 minutes at low speed, then add in the light brown sugar and vanilla essence, increase the speed to high, mix for 10 minutes.
5. Beat egg white , add in salt, beat until stiff.
6. Fold into egg mixture.
7. Fold in half of the flour mixture, remember to start with flour and end with flour too.
8. Fold in half of the chocolate mixture, pecan and raisin.
9. Continue fold in the balance amount of chocolate mixture, pecan and raisin, end with 50 g of flour mixture. Do not over fold!
10. Bake in the preheat oven for 15 minutes. Don't over bake them remove from oven, leave to cool. Serve with a scoop of Vanilla ice-cream.

Caranya:
1. Panaskan Oven hingga temperatur 180 derajat Selsius
2. Stim coklat dan mentega tawar, aduk2 hingga mencair
3. ayak bersama, tepung serba guna, baking powder dan bubuk coklat.
4. Kocok dengan mixer, kuning telor selama 1 menit kecepatan rendah, lalu masukkan esen vanilla dan gula, kocok dengan kecepatan tinggi selama 10 menit.
5. Kocok putih telor dan garam hingga kaku.
6. campurkan putih telor kedalam kuning telor
7. campurkan 1/2 bagian dari tepung, aduk /gerakan melipat, ingat untuk selalu memulai dengan campuran tepung dan tutup dengan campuran tepung.
8. aduk kedalamnay masing2 setengah bagian dari larutan coklat, pecan dan kismis.
9. lanjutkan dengan sisa 1/2 dari larutan coklat, pecan dan kismis, terakhir 50 g tepung serab guna. Ingat jangan aduk berlebihan.
10. Panggang di oven yang telah di panaskan terlebih dahulu, selama 15 menit, jangan panggang kelamaan, keluarkan dari oven, biarkan suhu menurun, n sajikan dengan es krim Vanila

Mexican Chocolate Cake

Adapted this recipe from Fresh & tasty Chocolate box

Love this recipe so much, It taste so Yummy for me and my family .

you need :
Dry Ingredients:
265 g plain flour
2 tsps baking powder
86 g Valrhona Chocolate powder, or any good quality chocolate.
1 tsp Cinnamon
others ingerdients:
370 g unsalted butter, I use Elle & Vire from Franch
490 g sugar
1 tsp Vanilla extract
6 large eggs
2 tbsps instant coffee powder, I use Nescafe
3 tbsps hot water
1 cup buttermilk, I use Dairy farmer's brand

Method :
-Preheat Oven @ 180 degree C
1.Mix together all the dry ingredients, Plain flour, baking powder, Valrhona cocoa, Cinnamon,
freshly Shifted, set aside.
2.Mix together the instant coffee powder and hot water, pour in buttermilk, set aside.
-Cream the butter , sugar and Vanilla until the mixture is thick and light.
-Add the eggs, one at a time.
- Add half od misture #1 and #2, fold with a wooden spoon until welmix, and add in the other halfs
-Pour the batter into the prepared tin and bake with dimention 35 x 28 cm for 33 minutes or until toothpick inserted into the centre of the cake emerges with a few sticky crumbs attached. Remove from the Oven n allowed the cake to cool compeletely in its pan
Decorate it according to your design after the cake is totally cool.

If at your town didn't sell any buttermilk, make your won by adding

1 Tbsp of Lemon Juice or White Vinegar into 200 ml Skim milk. Let's stand for half to one hour, ready to be used.

Kueh yang sangat lezat!

aduk semua bahan kering jadi satu dan ayak

265 g tepung terigu biasa

2 sdt baking powder

86 g tepung cocoa merk Valrhona, atau tepung cocoa lain yg bermutu tinggi.

1 sdt tepung kayu manis

bahan2 lainnya :

370 g mentega tawar, saya menggunakan merk Elle & Vire keluaran Prancis

490 g gula pasir

1 sdt vanilla extract

6 butir telor ukuran besar , 60- 65g per butir

2 sdm buku kopi instant, saya menggunakan Nescafe

3 sdm air mendidih

200 ml buttermilk, saya menggunakan merk Dairy's Farmer.

Caranya :

- Panaskan Oven hingga mencapai suhu 180 derajat Selsius

#1 campur rata semua bahan kering, ayak, dan sisihkan

#2 Siram air panas kedalam bubuk kopi instan, aduk hingga rata, lalu tuangkan kedalam Buttermilk, aduk lagi , sisihkan.

- Kocok mentega, gula dan vanilla extract, hingga lembut adonannya, tambahkan telor, sambil di kocok terus, satu persatu.

- Campurkan kedalamnya 1/2 bagian dr campuran #1, dan 1/2 bagian campuran #2. Aduk hingga rata, lalu lanjutkan dengan sisa 1/2 bagian dari masing2 campuran itu.

- tuang adonan kedalam cetakan ukuran persegi 35 X 38 cm dan panggang selama 33 menit, atau hingga saat anda menusuk bagian tengah kueh tersebut dengan tusuk gigi, saat anda angkat kembali, tusuk gigi kering tanpa ada tempelan adonan basah. Keluarkan dari Oven, tunggu kueh menjadi dingin. hiaslah sesuai rancangan anda. di atas ada contoh design saya.

Bagaimana kalau di kota saya tidak menjual butter milk?? gampang bikin sendiri

200 ml Skim milk atau susu kadar lemak rendah

1 Sdm jus lemon atau cuka putih

campurkan ke dua larutan ini dan diamkan antara 30 menit sampai 1 jam, siapa digunakan

Kueh yg mengandung baking powder akan terasa makin lembut dengan campuran buttermilk didalamnya.