Sunday, August 26, 2007
50 g cake flour
50 g cornstarch
60 g unsalted butter
250 g cream cheese, at room temperature
120 ml whipping cream
3 yolks ( I use 5 yolks)
1 egg (whole)
2 t grated lemon rind
5 egg whites
1/8 t salt
125 g castor sugar
1 t lemon juice
2 Tbsp apricot glaze or jam warmed with 2 T water
or decorate with fresh fruit and whipped cream
- Prepare a round spring form pan (22 cm diameter), line with parchment paper and grease with butter or margarine. Heat the oven at 150C.
- Put together in a medium sauce-pan: butter, cream cheese and whipping cream. Cook on low heat, stir until soft and well blended, removed from heat.
- Add flour mixture, stir well. Add yolks and whole egg, blend well. Add grated lemon rind, stir. Set aside.
- Beat the egg whites until frothy, pour in sugar and lemon juice gradually while continue beating until it forms soft peaks. (Remember: DO NOT reach PEAK form)
- Spoon 1/3 of egg-whites batter into cream cheese mixture, gently combine. Fold-in gently cream cheese-batter to remaining egg whites, blend well.
- Pour batter into round spring form pan, bake au-bain-marie (water bath) for approximately 75 minutes until the surface is golden yellow. Remove from oven, let cool on a rack. (I usually just turn off the oven and let the door open so the cake won’t confront a drastic temperature which could cause a dramatically cake-sinking-like)
- After it is completely cooled, invert the cake, transfer cake onto plate. Mix apricot glaze/jam and water, heat until well blended and easy to brush onto cake. Brush the cake surface with this glaze, let cool.
Sunday, August 12, 2007
You could substitute the mixed fruit to other ingredients such as nuts, fresh fruit or choco-chips. For myself, I prefer fruits combination. Well, it's all up to you anyway hehehehe...
Sunday, August 5, 2007
I made the boiled ingredients on Thursday night as I got home from my IELTS course, let it cool overnight. The next very morning, 4.30am, I started to combine the whole ingredients and baked it for 21/2 hours. It's so easy to make and you'll need just to put a LARGE dosage of PATIENCE ;p. Here is the recipe, I copied it from Cake dan Kue Iris by Femina Groups (A Translation from Cakes and Slices from AWP).
Favourite Boiled Fruit Cake
375g sultana, chopped
250g raisins, chopped
75g mixed peel
75g glazed cherry, halved
75g dried pineapple, chopped
50g dried apricot, chopped
200g dark brown sugar
6 eggs, lightly beaten
1 tbsp honey
2 tsp orange zest
1 tsp lemon zest
250g cake flour*
50g self-raising flour
½ tsp baking soda
Mix fruits, butter, brown sugar, brandy and water altogether in a large pan. Cook without boiling until sugar has dissolved. Stir frequently. Bring to boil in low heat (put the fire only bit above the minimum level) with closed lid for +/- 10 minutes. Remove from stove. Set aside and cool.
Grease and double lined a 20x20cm or Ø24cm cake tin including its all sides. Let about 5cm extra of parchment paper out from the tin level.
Add eggs, honey, lemon zest and orange zest to boiled fruit mixture, combine well. Add sifted dry ingredients. Pour in to the prepared cake tin. If you like, you could make ornaments using nuts and glazed cherry on top. Bake at 150°C for 2 ½ hours. Wrap cake with aluminium foil, let it cool.
Okie dokie, when you read this sentences, it means that you have read the recipe above ;). I just want to tell you that The result was GREAT!! All of us just couldn't stop ourselves for second oops third oh NO...fourth helping for this fruitcake! The taste is nearly the same like the old fruitcake from the Jakarta's "cakeshop-only-GOD-knows where is it now" I ate before. But dad proclaimed that mine is much better hehehehe.... Thanks Dad... This cake is made with L.O.V.E from me to you and MUM....
Thursday, August 2, 2007
Kaastengels itself is one of traditional cookie of Netherlands. I think, Indonesia got so many Dutch influences when it conquered our country for more than 3 centuries. No wonder, isn't it? hehehehe
Make about 850g
550 gram low protein flour, sifted
350 gram margarine
½ tsp salt
300 gram cheddar cheese, shredded
25 gram edam cheese, shredded
25 gram cheddar cheese (extra for sprinkle)
1 tbsp milk
- Beat margarine and salt until smooth. Add yolks. Beat in low speed until combine.
- Add cheese except extra cheese, mixed together until well combined.
- Add flour gradually. Beat in high speed for +/- 30 second then continue mixing with wood spatula until well combined.
- Roll over about 0.5 cm thick. Cut into 1x3 cm2 size. Put it in the baking pan. Grease with spread mixture. Sprinkle with shredded extra cheese.
- Bake for +/- 20 minutes in 150 C temperature.
By. Ny Liem
600ml egg whites
275g caster sugar
½ tsp salt
1 tbsp cake emulsifier
½ tsp vanilla powder
300g cake flour
1 tsp baking powder (if you do not use emulsifier, add 1 tsp more of baking powder)
75g margarine, melted
extra oil for greasing
Pandan Essence or Melon Essence
Mocca Essence of Chocolate Essence
1. Preheat steamer.
2. Lightly greased mould with oil and lined with parchment paper. If you are using plastic mould, simply grease the mould with oil only. ( I usually use two 2-litres pudding plastic-moulds).
3. Part I: Beat egg whites until soft peak formed. Add sugar gradually, keep on beating. Add salt, emulsifier and vanilla powder. Beat until double-sized and thick.
4. Fold in Part II in 4 batches. Mix till well combine. Stir in melted margarine (Part III). Fold in slowly with large spoon or spatula so the "air" won't collapse too much until well combined.
5. Divided mixture into 4 parts, drops each essence into it. Mix well.
6. Pour 1 part of the mixture to the prepared mould. Steam for 15 minutes. Pour in again 1 part of the other mixture. Steam for 15 minutes. Repeat this process to the rest of the mixture.
7. Remove from steamer and cake mould. Cooled.