Cake

All posts tagged Cake

Hazelnut Torte

Published June 28, 2012 by Mary Jane

Hi Guys,

As I’ve mentioned earlier that over the weekends I have baked two desserts – one is the hazelnut torte and the other one is apple pie. So the hazelnut torte is made from thermomix recipe so it’s time to use my thermie. The recipe seemed simple enough consists of packet of hazelnuts, corn flour, plain flour, sugar, baking powder and eggs. There’s no butter! So it’s got to be relatively healthy (you would hope so). The recipe also mentioned once you’ve made the torte you can make the coppadel nonno (coffee or vanilla cream) sounds nice. So I chuck everything into thermie and insert the butterfly into thermie to whip up the egg whites. I’ve had instances where the egg whites didn’t work out when I was using thermie but I forgot to insert the butterfly. Here it is..

The beaten egg white turned out really well..then it’s a matter of mixing the hazel nut mixture with the egg whites with folding action.

Then it’s time to bake the torte…

Surprisingly the cake turned out really well very moist and tall – good enough for me to layer it in 3 layers. At least when I took the skewers to poke it to make sure it’s cooked, it wasn’t completely cooked I had it in the oven for 45 minutes and then left it in for a further 5 minutes.. and it was perfect!

Then it was time to make the coppadel nonno coffee cream – I’m not really a coffee person but I suppose coffee goes well with hazelnut. So yeah I thought I’ll try it anyways..

Even though there wasn’t any butter in the cake but there was lots of fresh cream in the coppadel nnonno coffee cream. It was time to slice the cake in layers and fill them with the coffee cream goodness.

after layering all the coffee cream it was time to cover the whole cake with coffee cream – I still had so much coffee cream left….so I kept a small container worth of it for waffles..

The coffee cream makes the cake look really shiny and the recipe ask to put desiccated coconuts around the whole cake. I thought to myself why coconut? Oh well…

moment of truth to slice it in half and see whether there are layers or not…

I didn’t go super crazy with layering the cream in the centre just enough so it doesn’t explode. Anyways…gave half of the cake to mum and some to dad and others…

overall, the cake was nice and moist full of hazelnut taste and the taste of dessicated coconut goes really well with the cake. But yeah, when Pandabear had it he said it would have been 10/10 except for the dessicated coconut which sort of ruin the taste – or overpowering…anyways, he decorated the cake with some peanut chocolate m&ms..

The cake was a success..I’ll probably bake it again some other time…

Dessert Recipe – Kiwi Pastry Cake

Published August 26, 2010 by Mary Jane

Hello, after a nightmare of baking Jamie Oliver’s carrot cake – I was kind of scared to bake again…but I’ve since borrowed extra kitchen utensils from my sister in law – thanks! So I thought I must try baking again and I’m still trying to adjust to our new oven’s temperature as well..so came across this recipe on a food blog, the recipe was for a Strawberry Pastry Cake – I didn’t have strawberries but I had lots of kiwis so I thought I’ll substitute that and also the recipe asks for cake flour? What is cake flour? I was curious to find out what is cake flour, so I went online and found that you can combine cornflour and plain flour to form cake flour, with ratio of 1:3 seems easy enough…

Kiwi Pastry Cake

Ingredients

100g butter
150g sugar
50g sour cream
3 eggs
1tsp Lemon zest
210g cake flour
1tsp baking powder

enough fresh kiwis, or other type of fruits of your choice to decorate the top of cake

1. Wash and cut kiwis into small sizes
2. Grease (with butter) and line the base of cake tin with baking paper.
3. Beat butter, sugar till pale and fluffy.
4. Add in yogurt and mix well.
5. Add egg one at a time, combine well.
6. Fold in flour and baking powder and lemon zest slowly combine and mix well.
7. Pour cake batter into prepared pan and smooth out the top.
8. Arrange kiwis on top of the cake batter – decorate this to make it nice and pretty
9. Bake at preheated oven at 180c for 60-80mins or until a skewer comes out clean.
10. Dust the cooled cake with some icing sugar.

Here it is…

Ingredients

Ingredients

cake decorated with lots of kiwis

cake decorated with lots of kiwis

Cake straight out of the oven

Cake straight out of the oven

Kiwi Pastry Cake

Kiwi Pastry Cake

My slice of cake

My slice of cake

Look, I really like the flavour of the cake it kind of reminds me of butter cake except it’s not too buttery and not too sweet. The only thing I find is that the cake is a little dry…not sure whether it’s meant to be this way or I haven’t master my oven temperature yet! Otherwise, it’s quite yummy….

Magnolia Bakery – New York

Published June 15, 2010 by Mary Jane

Well, I was told by a friend that we must pay this bakery store a visit when we’re in New York. Apparently Magnolia Bakery sells famous cup cakes. Now I’m not a person that’s really into cup cakes, but I thought to myself since we’re going to Rocker fella might as well check this place out. Our first time to Magnolia Bakery there were like queues of people already. I was so surprised to see there’s actually queues of people waiting to buy some cupcakes – they got to have some awesome cupcakes there.

When we finally got let in, it was awesome – even though it was a tiny shop it had one section with cakes and the other section with cupcakes and you could see the kitchen side decorating cup cakes. 🙂

Famous cup cakes

Famous cup cakes

Now I stared at rows and rows of cupcakes, they’ve got a thick swirl of frosting or icing and I was thinking to myself it’s going to be really sweet due to the amount of frosting they put on. However, the moment I bite into the cupcake the frosting literally melts inside my mouth and it’s not sweet but it was creamy. Mmm..nice sensation. The cupcakes are so fresh and moist, I wanted to have more and more of it.

my chocolate frosting cupcake

my chocolate frosting cupcake

The cupcakes were so tasty, we decided if we have time we’ll go second time and try out their other cakes. Yup, we returned 2nd time and there were no queues hooray! So I ended up with a lemon cheese cake and Pandabear had some apple crumble.

Lemon cheese cake

Lemon cheese cake

Apple Crumble

Apple Crumble

I love the sign on the board that says “When life hands you lemons” and there’s pictures of cupcakes and cakes..it’s so cute..if only life was that simple..but it does help I suppose with all the sugar rush 🙂

I definitely recommend everyone checking this place out and you get to see them making frosting and piping it on to the cupcakes. If I stayed there long enough I may even be able to figure out their secret recipe hehehehe

Dessert Recipe – Tiramisu

Published January 20, 2010 by Mary Jane

Hello again…yes, I’ve decided to post another dessert recipe that’s so simple even a 10 year old can make it…so it’s one of the popular dessert that I order when I go out for coffee yup that’s right it’s Tiramisu…with no baking so you can’t hurt yourself….anyways, as I was saying before I’m not very good at baking so I’m always after something that’s quick and easy to make for dessert so I went through my piles and piles of dessert cook book and located the most simple tiramisu recipe and I made it for our christmas dinner and it’s delicious.. here it is…

Tiramisu

Ingredients
500g mascarpone cheese
2 table spoon of caster sugar
400mls freshly brewed strong coffee, cooled
2 table spoon of either kahlua or brandy
1 packet of sponge fingers biscuits

Instructions
1. Beat the mascarpone and caster sugar in a medium mixing bowl with electric beaters until it forms a soft peak
2. Combine the coffee and Kahlua or brandy in a large bowl. Dip 1/2 of the sponge biscuits quickly into the coffee mixture and then arrange over the base of a deep serving dish. Spread 1/2 of the mascarpone mixture evenly over the sponge fingers.
3. Dip the remaining sponge fingers into the coffee mixture and then arrange in a single layer over the mascarpone layer. Finish with a layer of the remaining mascarpone mixutre. cover with a plastic wrap and refrigerate for at least 6 hours or overnight
4. When you serve the tiramisu you can garnish with some cherries on top or some grated dark chocolates or if you are lazy like me sift some cocoa powder on it… 🙂

Enjoy…