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.

Ginataang Munggo with Malunggay

Ginataang Munggo with Malunggay

Ingredients:

• 1 cup Munggo Beans, cooked by boiling (do not overcook)
• 2 pcs. medium ripe tomatoes, chopped
• 1 pc. medium red onions, sliced
• 2 thumbs ginger, sliced
• 6 cloves garlic, minced
• 1 can gata (coconut milk)
• 1/2 lb. cooked (by boiling) pork or chicken, may use shrimps too, sliced – I used leftover grilled pork here
• 1 pc. pork or chicken flavor bouillon
• 2 cups fresh malunggay leaves, removed from stems
• 2-3 pcs. chili peppers (optional)
• olive or cooking oil
• 3 cups water.
• salt and pepper to taste

Cooking Directions:

1. Sauté garlic until toasted brown, remove and set aside.
2. Sauté onions and garlic in the remaining oil until light brown.
3. Add sliced pork and continue to sauté for 1-2 minutes.
4. Add cooked munggo beans, continue to sauté for another 2-3 minutes.
5. Add water and bring to a boil. Add pork or chicken flavor bouillon.
6. Pour gata (coconut milk) and simmer for 3-5 minutes.
7. Add malunggay leaves and simmer on low fire for another 2 minutes.
8. Serve hot with rice.

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