TIRAMISU CREAM CAKE

Tiramisu Cream Cake

Ingredients:

For the cake dough:

• 2 eggs
• 1/3 cup caster sugar or 70 g
• ½ teaspoon vanilla essence
• ½ cup plain flour or 70 g, sifted

For the cream:

• 2/3 cup liquid cream or 165 ml
• 1 tin Condensed Milk or 397 g
• 2½ cups mascarpone cheese or 500 g
• 2 tablespoons gelatine powder, dissolved in 5 tablespoons of hot water
• 3 tablespoons NESCAFÉ Gold, dissolved in ¾ cup or 185 ml of hot water
• 1½ tablespoons cocoa powder

Preparation:

1. Whisk the eggs and caster sugar for 6-8 minutes or until it thickens, then mix in the vanilla essence.
2. Sift the flour over the egg mixture in three stages. Use a metal spoon to gently fold the mixture together.
3. Pour the mixture into a 22cm greased and floured round tin. Bake in a 190°C preheated oven for 20 minutes or until when inserting a skewer in the center it comes out clean. Then move out onto a wire rack to cool.
4. In a bowl, combine fresh liquid cream, Condensed Milk and mascarpone cheese. Mix until the mixture is smooth and almost firm then pour over the dissolved gelatin and stir constantly until well combined.
5. Cut and throw away 1 cm from the edges of the cake and then slice it into 2 layers. Place one layer of cake over the bottom of 22cm cake tin and spoon ½ quantity of the melted NESCAFÉ Gold . Pour over evenly ½ of the cream mixture. Repeat the layering process ending with cream mixture.
6. Chill for 3 hours or until the cake is firm, after that dust with cocoa powder and remove from tin. Slice and serve.

Leche Flan Special

Leche Flan Special 

Ingredients:

• 10 pieces of raw eggs
• 1 small can of condensed milk
• 1 cup of fresh or evaporated milk
• ½ cup of white sugar
• ½ tsp of vanilla extract

For the caramel:

• 1 cup of brown sugar
• 5 pieces of calamansi (optional)
• 3 tablespoon of water

Procedures:

1. Crack all the raw eggs and start separating the yolk from the egg white. Only the yolk will be used. Put the combined yolk into a bowl.

2. Carefully beat the egg yolks. Slowly add condensed milk and vanilla extract while beating. Then, add fresh milk and sugar, then continue to mix thoroughly. Keep on mixing until the desired consistency is achieved.

3. Use strainer while pouring the mixture into another bowl. This would help make sure the texture is ideal.

4. Prepare the caramel by boiling a small amount of water in a saucepan. Lower heat when brown sugar is added. Continuously stir until sugar caramelizes. You may put calamansi to enhance flavor and taste (optional). Immediately pour the syrup into the llaneras.

5. Pour the egg and milk mixture into each llanera. Cover each with aluminum foil and cook using a steamer for about 30 minutes or until leche flan solidifies. Set aside to let cool before refrigerating.

UBE LECHE FLAN CAKE

UBE LECHE FLAN CAKE

Ingredients

LECHE FLAN:

• 10 egg yolks
• 1 condensed milk (300mL)
• 1 evaporated milk (370mL)

CARAMEL:

• 1/3 cup water
• 1/2 cup brown sugar

CAKE:

• 2 cake flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 2 teaspoon baking powder
• 2 eggs
• 1/2 cup melted butter
• 1 cup milk
• 2 teaspoon purple yam flavoring

Instructions For Making the Recipes:

LECHE FLAN

Separate egg yolks to whites, use yolk in this recipe.
In a bowl, mix together yolks and condensed milk until combined.
Add evaporated milk, stir gently and thoroughly until incorporated.
In a sauce pan mix water and the brown sugar. Bring to boil, until the sugar caramelize.
Pour caramel into the moulds, and spread on the bottom. Let it cool.
Gently strain the custard mixture, fill the moulds to 1-1/4 inch thick.

PURPLE (ube) YAM CAKE

Combine flour, baking powder and baking soda in a sieve.
Strain all the dry ingredients in large mixing bowl and set aside.
Combine sugar in melted butter and mix well to dissolve.
Take purple yam powder and milk in a cup and mix well
Combine flour, eggs, melted butter, purple yam mixture in a bowl and mix well.

STEAMING

Cover the flan with aluminium foil and rest for 20 minutes.
Steam for 20 minutes in high fire and 40 on low or until done.
Once the flan is done, pour the cake mixture on top, cover with aluminium foil.
Steam for another 35 minutes or until cake is done.

SERVING

Remove from the steamer and set aside to cool.
Trim the top of the cake with serrated knife to flatten.
Run a knife around the flan, then invert onto a platter.

Notes

Stir the flan mixture gently and thoroughly, to avoid bubbles on the mixture.
For strong purple yam flavor, you can add another teaspoon.
To make cake flour from all purpose flour; remove 2 tablespoon of flour in 1 cup of all purpose flour and replace with 2 tablespoon of corn starch.

Read more at http://www.pinoyhapagkainan.com/ube-leche-flan-cake/

CREAMY COCONUT PIE

 CREAMY COCONUT PIE

This is a wonderful dessert. If you have a spare pie crust, a few boxes of pudding, and ten minutes to spare, you too can be having this creamy and delicious slice of summertime fun. If you feel like being extra fancy, consider toasting some coconut chips and sprinkling them on top.

Ingredients

• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 2-3/4 cups cold 2% milk
• 1 teaspoon coconut extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup flaked coconut
• 1 graham cracker crust (9 inches)
• Toasted coconut

Directions

1. In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut.
2. Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

•  Yield: 6-8 servings.
•  TOTAL TIME: Prep/Total 
• Time: 15 minutes

Nutritional Facts

1 piece: 312 calories,

15g fat (9g saturated fat),

11mg cholesterol,

348mg sodium,http://www.tasteofhome.com/recipes/no-cook-coconut-pie

38g carbohydrate (28g sugars, 1g fiber),

4g protein

 More recipe here: http://www.tasteofhome.com/recipes

Lemon Cake

A Lovely Lemon Cake for all seasons

The intense lemon flavor is just perfect for spring. It is in fact a Triple Lemon Layer Cake because it features lemon cake, lemon curd between the layers of cake and a lemon buttercream outer frosting. Garnish with long twists of lemon zest and silver dressage for a very elegant finish. This beautiful baked creation is a perfect focal point for your specials occasions anytime.

Triple Lemon Layer Cake

Preparation time: 45 minute(s)
Cooking time: 40 minute(s)

Number of servings (yield): 12

Ingredients

For the cake:

• 2 1/3 cups cake flour; more for the pans
• 2 ¾ tsp. baking powder
• ¼ tsp. salt
• 1 ¾ cups sugar
• 2 Tbsp. lightly packed finely grated lemon zest
• ¾ cup butter, completely softened at room temperature; more for the pans
• 1 cup whole milk, at room temperature
• 5 large egg whites, at room temperature
• ¼ tsp. cream of tartar

For the frosting:

• 1 cup butter, completely softened
• 2 Tbsp. finely grated lemon zest
• 3 ½ cups sifted confectioners’ sugar
• 3 Tbsp. fresh lemon juice

For the filling:

• 1 recipe lemon curd (refer to the recipe below)

Instructions for cooking:

1. Position a rack in the middle of the oven; heat the oven to 350°F.
2. Generously butter and flour two 8 x 2-inch round cake pans. (We like to use Baker’s Joy spray to be sure that every bit of the pan is evenly covered.)
3. Sift the cake flour, baking powder, and salt together into a medium bowl.
4. Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
5. In a large bowl, beat the butter and lemon sugar with an electric mixer on medium speed until light and fluffy, about 1-1/2 minutes. (This step is important so be sure to give it at least a full minute, you want fluffy butter for a fluffy cake!)
6. Add the remaining 1-1/2 cups sugar and beat until smooth (about 1-1/2 minutes). Beat in a quarter of the milk just until blended.
7. On low speed, add the flour mixture alternately with the milk in three batches, scraping the bowl with a rubber spatula; beat just until blended.
8. In another large bowl, beat the egg whites with an electric mixer on medium speed just until foamy. (When beating egg whites it is important that not a drop of fat – yolk, butter, etc., makes contact with the whites or they will not inflate!)
9. Add the cream of tartar, increase the speed to medium high, and beat just until the whites form stiff peaks when the beaters are lifted.
10. Add a quarter of the whites to the batter and gently fold them in with a whisk or a rubber spatula (you are doing this to lighten the batter mixture so that the rest of the fluffy egg whites can combine with it without being crushed); continue to gently fold in the whites, a quarter at a time, being careful not to deflate the mixture.
11. Divide the batter evenly between the prepared pans. Smooth the tops with the spatula. Bake until a pick inserted in the centers comes out clean, 35 to 40 minutes. Let cool in the pans on a rack for 10 minutes.
12. Run a table knife around the inside of the pans and carefully invert each cake out onto the rack. Flip them right side up and let cool completely.
13. While the cake is cooling, make the lemon buttercream icing. Whip the butter and lemon zest in an electric mixer until smooth and fluffy, then gradually add the sifted powdered sugar. When the powdered sugar has been incorporated, add the lemon juice.
14. Now, make four layers out of your two cakes. It’s important that they are completely cool before you do this. With the palm of one hand pressed on top of a cake layer, cut each in half horizontally, using a long serrated knife. (Just take your time doing this, inspecting both the front and back of the cake as you go to be sure that the knife is going in and out evenly. Keeping pressure on top with your hand is key, and also using a thin knife like a ham knife.)
15. Put one of the four cake layers on a serving plate, cut side up. With an offset spatula or a table knife, spread a generous 1/3 cup chilled lemon curd on top of the cake layer. Lay another cake layer on top, spread it with another generous 1/3 cup lemon curd, and repeat with the third cake layer, using the last 1/3 cup lemon curd. Top with the fourth cake layer.
16. Spread lemon buttercream icing all over the outside of the cake. Decorate or garnish as you like.

________________

Here is Fine Cooking’s recipe for Lemon Curd Cake Filling:

Lemon Curd Cake Filling

 

Photo: Scott Phillips

 

Yields about 1-1/4 cups.

Ingredients:

• lemons
• egg yolks
• granulated sugar
• butter
• table salt

• 4 oz. (1/2 cup) unsalted butter
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 3 Tbs. lightly packed finely grated lemon zest
• Pinch salt
• 6 large egg yolks

Procedure:

1. Melt the butter in a heavy medium saucepan over medium heat.
2. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt.
3. Whisk in the yolks until smooth.
4. Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens, 5 to 6 minutes.
5. To check if the curd is thick enough, dip a wooden spoon into it and draw a your finger across the the back of the spoon; your finger should leave a path.
6. Don't let the mixture boil. Immediately force the curd through a fine sieve into a bowl, using a rubber spatula.
7. Let cool at room temperature, whisking occasionally.
8. Refrigerate, covered, until ready to use.

Nutrition information (per serving):

Size : per Tbs., Calories (kcal): 90, Fat (kcal): 6, Fat Calories (g): 50, Saturated Fat (g): 3, Protein (g): 1, Monounsaturated Fat (g): 2, Carbohydrates (mg): 8, Polyunsaturated Fat (mg): 0, Sodium (g): 15, Cholesterol (g): 75, Fiber (g): 0,

_____________________

Recipe source for the Lemon Curd filling .

This cake is lovely garnished with long curls of lemon zest and silver draggees, or with well-washed edible flowers such as snapdragons, violets or johnny-jump-ups.

NOTE:

MAKE AHEAD: This cake can be made ahead and stored chilled  for up to two days. It is also nice to bake the cakes and make the lemon curd the day before, tightly wrap and chill them, and then the morning of your event you can make the icing and assemble the cake. Bring back to room temperature before serving.

*Recipe Source :  Three Layered Lemon Cake

UBE SWISS ROLL CAKE

Ube Swiss Roll Cake

Ingredients:

 

For the base:

1/4 cup (33 grams) whole wheat pastry flour

2-1/2 tbsp cornstarch

4 large eggs, at room temperature

1 large egg yolk

1/2 cup sugar + 1 tbsp sugar

1 tsp vanilla

1/4 tsp cream of tartar

icing sugar for dusting

Instructions for making the base:

1. Preheat oven to 450 degrees F.
2. Using a half-sheet pan (17-1/4 x 12-1/4) coat with non stick spray then place a baking liner paper on the pan. Spray with baking spray and a bit of flour.
3. Separate 2 eggs, and place the yolks in a mixer stand bowl and the whites in another bowl and set aside.
4. To the yolks add the two whole eggs, 1/2 c sugar and one more egg yolk. Beat this at high speed for 5 minutes. Add vanilla and mix in at medium speed. 
5. You need the mixing bowl again so place the yolk mixture into another bowl. Clean the original mixer bowl really well as any fat left in the bowl will affect the beating of the egg whites.
6. In a small bowl, whisk the flour and the cornstarch.
7. Sift half the flour mixture over the egg yolk mixture. Fold it in very gently. Repeat with the remaining half of the flour.
8. In the large, cleaned stand mixer bowl add the egg whites. Using the whisk attachment beat the whites on medium speed until they are foamy. Add the cream of tartar. Increase the speed to medium high and beat until the whites form soft peaks. Add 1 tbsp sugar and beat until stiff peaks form when whisk attachment is lifted. Fold the whites into the yolk mixture. 
9. Pour the batter onto the baking sheet and smooth with an offset spatula. 
10. Bake for 7-8 minutes until golden brown.
11. Immediately loosen the sides of the cake from the sides of the pan. Gently slide the liner and cake out of the pan and on to a work surface. Sift the icing sugar over the cake. While hot, roll the cake from the short end making sure you include the liner as you roll. 
12. Set the cake on a wire rack to cool for 45 minutes.

Purple Yam Mixture For Filling:

• 1-1/2 cups purple sweet potatoes, peeled cut and half cooked
• 3 tbsp butter
• 1/3 cup icing sugar
• 2 tbsp cream cheese
• 1/2 c whipping cream

>Instructions Using food processor with the steel blade attached, add all the ingredients. Process until smooth. Refrigerate for 30 minutes.

Putting it all together:

1. Unroll the cake and carefully detach the cake form the liner and them lay it back on the liner again.
2. Spread the sweet potato mixture evenly over the cake leaving 1/2 inch of no icing on one short end. Starting at the other end, tightly and firmly roll the cake. Place on a serving plate with seam side down. Refrigerate or freeze for at least an hour before serving.

 

 Recipe source: UBE SWISS ROLL CAKE

UBE ROLL CAKE

UBE ROLL CAKE

For the chiffon cake:

Ingredients:

{A}

1 cup cake flour
1 1/2 teaspoons baking powder
3/8 cup sugar
1/2 teaspoon salt

{B}

4 egg yolks
1/4 cup vegetable/canola oil
1/3 cup milk
50 grams grated purple yam
1/2 teaspoon ube flavouring
1/4 teaspoon violet gel paste or food powder

{C}

4 egg whites
1/4 teaspoon cream of tartar

{D}

3/8 cup sugar

Procedure:

1. Preheat oven to 170 degrees Celsius. Line a 10"x15"x1" or 11"x16"x1" jelly roll pan with parchment paper. Grease parchment paper with a little oil.

2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.

3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into prepared jelly roll pan then spread evenly to the sides. Bang pan on the counter a few times to dislodge air bubbles.

4. Bake for about 25-30 minutes.

5. Cover the top of the pan with a new piece of parchment paper then invert onto a wire rack. Unmould the cake then immediately peel off the parchment paper from the bottom.

6. Cover the cake with another piece of parchment paper. Leave to cool just until it is no longer warm to the touch, about 15-20 minutes.

While waiting for the cake to cool down, prepare your whipped cream filling. You can make half the stable whipped cream recipe here or if you want something simpler, you can just use this.

Whipped cream filling:

1 1/4 cups thickened or whipping cream, very cold
2 tablespoons caster sugar

Combine ingredients in a cold mixing bowl. Beat until stiff.

To assemble cake:

**It is best to assemble the cake as soon as it is no longer warm. The longer the cake sits, the drier it will become and will most likely crack when rolled.

Carefully flip the cake over.

Spread about 3/4 of the whipped cream filling evenly on the cake, leaving about an inch space at the top.

Starting from the side nearest you and using the parchment paper as a guide, gently roll the cake.

Refrigerate the cake for about an hour to allow it to firm up a bit and make it easier to handle. Chill the remaining whipped cream as well.

Unwrap the parchment paper then trim about an inch off the two ends. Transfer cake to a serving tray.

Fill a small piping bag fitted with a large star tip with the remaining whipped cream then pipe out rosettes along the top of the cake roll. Top each rosette with a macapuno ball, if desired.

Keep the cake covered to retain its soft and moist state. Serve chilled to enjoy it at its best!

See more at http://pinoyinoz.blogspot.com/2014/12/ube-cake-roll.html

UBE MACAPUNO CAKE

UBE MACAPUNO CAKE

Ingredients:

• 2 1/2 cups cake flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup ube (purple yam), cooked and finely grated
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup corn syrup
• 7 egg yolks, lightly beaten
• 1/2 cup vegetable oil
• 7 egg whites
• 1 teaspoon cream of tartar
• 1 cup white sugar
• 6 drops red food color
• 6 drops blue food coloring
• 1 (12 ounce) jar macapuno (coconut preserves)
• 1 cup evaporated milk, chilled
• 3/4 cup white sugar
• 1 cup butter, softened
• 1 drop natural violet food coloring

Instructions:

Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 – 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside. 

Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.  

In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans. 

Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing. 

To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add natural food color, one drop at a time until desired tint is achieved.

See more at http://www.panlasangpinoyrecipes.com/ube-macapuno-cake-recipe/

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 Ube Macapuno Cake 

Ingredients:

For the Cake:

• 1 3/4 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup ube powder (unsweetened)
• 1/4 tsp salt
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1/2 cup yogurt
• 4 tsp ube flavor

For the Frosting:

• 2 cups powdered sugar
• 1 cup unsalted butter
• 3 tsp ube flavor
• 1/3 cup macapuno

Instructions for the cooking:

1. Pre-heat oven to 350F.

2. Sift together all the dry ingredients, flour, ube powder, baking powder, baking soda and salt, Team Dry Ingredients. Set aside.

3. Cream together butter and sugar until light and fluffy. Then add in the eggs one at a time.

4. Mix together the yogurt, milk and ube flavor, Team Wet Ingredients.

5. Add in one third of the dry ingredients and then add in one half of the wet ingredients.

6. Repeat step 5 untill all our combined. Just barely mix, until you cannot see streaks of flour in the batter.

7. Pour into two lined 6-inch pans and bake at 350F for 40-45 minutes. Make sure to tap the pans used to release air bubbles before baking. Let it cool.

8. To make the frosting, mix together butter, ube flavor and butter. Sift the powdered sugar and add to the butter mixture slowly. Mix until smooth.

9. To assemble, cool cakes first. Divide the cake into four layers. For every layer, add 1/3 cup frosting in between. Cover the cake with frosting and top with macapuno.


or use this recipe below for this same cake:

Recipe 2 of Ube Macapuno Cake

What We Need:

For the Cake

• 2 cups sugar
• 1 1/2 cup canola oil
• 1 teaspoon vanilla
• 4 eggs
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 2 tablespoon ube flavoring
• 1 cup ube halaya (purple yam)

For Frosting

• 1 cup butter
• 1 pound icing sugar
• 2 tablespoons milk
• 1 teaspoon ube flavoring
• Macapuno preserves for topping

Here’s how:

(1) Combine oil, sugar and vanilla. Mix well.

(2) Mix ube flavoring with milk. Set aside.

(3) Dry whisk flour, baking soda and salt. Set aside.

(4) Add eggs one at a time to the oil-sugar mixture.

(5) Add ube halaya. Mix well until combined.

(6) Add 1/3 of the dry ingredients

(7) Add 1/2 of the milk-ube flavoring mixture. Repeat until all are combined. Bake in two 7-inch pans for 30-40 mins or until done.

(8) For the frosting, follow instructions for the basic buttercream replacing vanilla with ube flavoring.

(9) To assemble, divide cake into 4 (or just 2, depends on you), ice in between layers. Cover the whole cake with the frosting, top with macapuno preserves and pipe frilly borders on the cake.

(10) Get a cake slicer, a small plate and a fork.

                                eNjOy!

See more at http://bakehappy.net/2012/09/ube-macapuno-cake-recipe.html