Cake Alaska
Ingredients
Butter 8 ounce
Sugar 4oz brown sugar & 4oz castor sugar
Flour 6 ounce
Cocoa powder 2 ounce
Baking powder 2 tsp
Vanilla essence 1 tsp
Eggs 4
Cooking Chocolate (melted) 4 tbsp
Milk 4 tbsp
Vanilla ice cream as required
Fresh Cream for Topping
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour ,Vanilla essence ,cocoa and baking powder. Pour mixture in a greased 8 inches round sandwich tins. And bake for 30 minutes on 180 degrees. Remove and cool cake. Put 1 cake in a platter. Fill with scoop of vanilla Ice Cream. Cover with second cake on top. Top with melted chocolate. add the cream on low heat and simmer till mixed well and serve immediately.
note and the chocolate that used for topping was a mixture of 4 ounce fresh cream and 8 ounce cooking chocolate.
Please note Shireen Aunty had used 4 ounces of brown sugar and 4 ounces of caster sugar.
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Cake Alaska
Grease 2 8 inch sandwich cake pans (or 1 large 8 inch cake pan and slice cake in half when cooked. Cake pans should be greased and floured.
8 Tbsp butter
8 Tbsp brown sugar
8 Tbsp castor sugar
12 Tbsp flour
4 Tbsp cocoa powder
2 tsp baking ingredients
1 tsp vanilla essence
4 eggs
4Tbspcooking chocolate
4 Tbsp milk
Beat butter till it starts to get fluffy.
Then, while beating, slowly add both sugars and beat till light and fluffy.
In a seperate bowl, sift together the flour, baking powder and cocoa powder. Set aside.
Then with blender on low speed, add an egg, then 1 Tbsp if the flour mix, and continue to so this process till all eggs are used. By hand, fold through the remaining flour into the butter mix.
In a small pan, place chocolate and milk in ab heat till chocolate is well melted.
Mix well, and thenfold into cake mixture going only In a clockwise direction. Divide dough into the prepared pans and bake at 180 degrees for 30 minutes.
Chocolate Ganache
8 Tbsp*cream (Not tetrapack - use dairy cream)
8 Tbsp cooking chocolate
(ratio is always 2 parts chocolate to 1 part cream)
Cook for 2 mins, till chocolate is melted, then allow to cool.
lay 1 of the cakes on serving platter.
Scoop balls of icecream over cake so it's full of icecream.
Put second layer of cake on top. Pour over chocolate ganache, and drizzle with cream. Sprinkle with grated chocolate if desired.
*1 fluid ounce = 2 Tbsp
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Baked Alaska
Ingredients
Ice cream 1 liter
Cream of tartar a pinch
Eggs 2
Sugar 2 ounces
Flour 2 ounces
Icing sugar 2 ounces
Egg whites 2 or 3
Pineapple chopped ½ cup
Vanilla essence ½ tsp
Pineapple syrup as required
Method
Make sponge cake, bake in a rectangular tin, remove and cut into 2 equal pieces, sprinkle pineapple syrup on the cake, put ½ cup chopped pineapple pieces, spread with 1 liter ice cream, cover with second piece of cake, put in the freezer to chill for 2 hours, bake 2 egg white stiffed with 2 ounce sugar, ½ tsp essence and pinch of cream of tartar, pipe egg whites all over to cover the cakes, brown in a very hot oven, 250 degree C to 2 to 3 minutes, serve immediately.
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Monday, 10 December 2012
Blue berry Muffins by shireen
Blue berry Muffins
Ingredients
Butter 8 ounce /200 gms
Castor sugar 8 ounce
Flour 6 ounce
Semolina 2 ounce
Baking powder 2 tsp
Vanilla essence 1 tsp
Milk 2 – 3 tbsp
Blue berries ½ cup
Blue berry jam 4 tbsp
Eggs 4
Method
Beat butter and sugar till light and fluffy; add eggs 1 at a time. Add essence. Fold in the sieved mixture of flour, semolina and baking powder. Also add in milk, and blue berries. Pour mixture in muffin pan. Drizzle ½ tsp of blue berry jam on to each muffin. Lightly mix bake on 180 degree for 30 minutes.
Ingredients
Butter 8 ounce /200 gms
Castor sugar 8 ounce
Flour 6 ounce
Semolina 2 ounce
Baking powder 2 tsp
Vanilla essence 1 tsp
Milk 2 – 3 tbsp
Blue berries ½ cup
Blue berry jam 4 tbsp
Eggs 4
Method
Beat butter and sugar till light and fluffy; add eggs 1 at a time. Add essence. Fold in the sieved mixture of flour, semolina and baking powder. Also add in milk, and blue berries. Pour mixture in muffin pan. Drizzle ½ tsp of blue berry jam on to each muffin. Lightly mix bake on 180 degree for 30 minutes.
Pineapple upside down cake by shireen
Pineapple upside down cake:
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
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Pineapple upside down cake
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
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Pineapple upside down cake
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
Black Forest Cake by shireen
Black Forest Cake
Ingredients
Eggs 4
Castor sugar 4 ounce
Flour 3 ounce
Coco powder 1 Tbsp
Baking powder 1 tsp
Vanilla essence 1 tsp
For icing
Fresh cream 12 ounces
Icing sugar 2 ounces
Canned cherries as required
Tinned peaches 1 cup
Chocolate syrup for decoration
Method
Beat eggs with castor sugar till light and fluffy, add essence. Sift together flour, coco and baking powder. Very lightly fold the sifted flour into beaten eggs. Grease two 8 inches sandwich pans with oil. Line with greased butter paper. Pour cake batter in this. Bake in a pre heated oven on 180 degrees for 25 minutes. Removed and cool. Cut sponge in 2 halves. Brush with fruit syrup. Spread with whipped cream. Top with peaches and cherries. Cover with second piece of sponge. Again brush with syrup. Continue till all three layers have been added in the same way. Now put the last layer of sponge on top. Apply whipped cream on sides and top, drizzle with chocolate syrup on top and sides, decorate with cherries.
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Blackforest Cake
Chocolate sponge
4 eggs
8 Tbsp castor sugar
8 Tbsp slightly heaped flour
2 Tbsp heaped cocoa powder
1 tsp baking powder
1 tsp vanilla essence
Preheat oven 180 degrees
Beat eggs with a mixer (machine or with hand mixer) until they become light and fluffy. While mixer is still going, add sugar 1 spoon at a time. Add vanilla essnce and continue to beat until a point forms and stays when beater is lifted. (the longer mix is bested - the lighter the sponge will be).
Once egg mix is ready, fold flour mix lightly - lightly by little by hand using a spatula. Fold mix in a figure 8 Ina clockwise direction.
Grease 2 x 81/2 inch sandwich pans with oil, then butter paper and then oil again. Divide mix in 2 and bake for 20 mins (if you only have 1 large 81/2 inch pan, put all mix in 1 pan, bake for 25 mins and once cool, cut cake in half.
Icing for cake
1-1/2 cups (24 Tbsp) fresh cream chilled (Whipping cream - tetrapak cream doesn't get as firm)
4 Tbsp icing sugar
Canned cherries - as required
1 cup canned peach pieces - drained - keep juice seperate
Choc syrup - as required. Bought, or see recipe below.
Beat cream with hand mixer. As it starts to thicken, add sugar 1 spoon as a time. Once whipped and makes stuff peaks set aside.
Place 1 sponge cake in serving plate. Spoon reserved peach syrup then add layer of whipped cream. Add drained peach pieces over cream and put on 2nd sponge. Add more peach syrup in this sponge and the cover whole cake with whipped cream. Drizzle chocolate syrup* in circles all over top. You can leave like this or with the tip of fork draw zig zag pattern down cake, change direction and draw again.
Place rest of cream in piping bag and pipe around top of cake. Add canned cherries into piped area and serve.
Enjoy
*chocolate syrup
1 cup icing sugar
2 Tbsp cocoa powder
1 tsp butter
2 Tbsp water
Place all ingredients in a pan, heat for 2 minutes and allow to cool.
**you can use pineapple pieces and syrup if you don't like pieces
***you can make blackforest pastries by making cake in rectangle pain 9x13 inch pan. Then take out, cut into ling strips then ice as described for individual cakes.
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Black Forest Cake
Black Forest Cake Ingredients Eggs 4 Castor sugar 4 ounce Flour 3 ounce Coco powder 1 ounce Baking powder 1 tsp Vanilla essence 1 tsp For icing Fresh cream 12 ounces Icing sugar 2 ounces Canned cherries as required Tinned peaches 1 cup Chocolat...e syrup for decoration Method Beat eggs with castor sugar till light and fluffy, add essence. Sift together flour, coco and baking powder. Very lightly fold the sifted flour into beaten eggs. Grease two 8 inches sandwich pans with oil. Line with greased butter paper. Pour cake batter in this. Bake in a pre heated oven on 180 degrees for 25 minutes. Removed and cool. Cut sponge in 2 halves. Brush with fruit syrup. Spread with whipped cream. Top with peaches and cherries. Cover with second piece of sponge. Again brush with syrup. Continue till all three layers have been added in the same way. Now put the last layer of sponge on top. Apply whipped cream on sides and top, drizzle with chocolate syrup on top and sides, decorate with cherries.
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Blackforest Cake
Chocolate sponge
4 eggs
8 Tbsp castor sugar
8 Tbsp slightly heaped flour
2 Tbsp heaped cocoa powder
1 tsp baking powder
1 tsp vanilla essence
Preheat oven 180 degrees
Beat eggs with a mixer (machine or with hand mixer) until they become light and fluffy. While mixer is still going, add sugar 1 spoon at a time. Add vanilla essnce and continue to beat until a point forms and stays when beater is lifted. (the longer mix is bested - the lighter the sponge will be).
Once egg mix is ready, fold flour mix lightly - lightly by little by hand using a spatula. Fold mix in a figure 8 Ina clockwise direction.
Grease 2 x 81/2 inch sandwich pans with oil, then butter paper and then oil again. Divide mix in 2 and bake for 20 mins (if you only have 1 large 81/2 inch pan, put all mix in 1 pan, bake for 25 mins and once cool, cut cake in half.
Icing for cake
1-1/2 cups (24 Tbsp) fresh cream chilled (Whipping cream - tetrapak cream doesn't get as firm)
4 Tbsp icing sugar
Canned cherries - as required
1 cup canned peach pieces - drained - keep juice seperate
Choc syrup - as required. Bought, or see recipe below.
Beat cream with hand mixer. As it starts to thicken, add sugar 1 spoon as a time. Once whipped and makes stuff peaks set aside.
Place 1 sponge cake in serving plate. Spoon reserved peach syrup then add layer of whipped cream. Add drained peach pieces over cream and put on 2nd sponge. Add more peach syrup in this sponge and the cover whole cake with whipped cream. Drizzle chocolate syrup* in circles all over top. You can leave like this or with the tip of fork draw zig zag pattern down cake, change direction and draw again.
Place rest of cream in piping bag and pipe around top of cake. Add canned cherries into piped area and serve.
Enjoy
*chocolate syrup
1 cup icing sugar
2 Tbsp cocoa powder
1 tsp butter
2 Tbsp water
Place all ingredients in a pan, heat for 2 minutes and allow to cool.
**you can use pineapple pieces and syrup if you don't like pieces
***you can make blackforest pastries by making cake in rectangle pain 9x13 inch pan. Then take out, cut into ling strips then ice as described for individual cakes.
about a month ago · Report
FALOODA by shirren
Falooda
Ingredients
Milk 5 cups
Condensed milk ½ tin
Gulab sharbat as required
Fruit cock tail 1 cup
Strawberry ice cream 1 liter
Sliced almond and pistachio as required
Basil Seeds 1 tbsp soaked in 1 cup of water
Rafhan strawberry jelly 1 packet
Ingredients for falooda
Arrowroot 1 ½ cup
Water 3 cups
Method for falooda
Mix together 1 ½ cup arrowroot and 3 cups of water, cook stirring continuously till glossy, put the mixture in a falooda mould and squeezed into a vessel that has been filled with child water and ice. Mix 5 cups milk and ½ tin condensed milk together and chill for 4 hours.
To serve
In a tall glass put gulab sharbat, falooda, milk, scoop of strawberry ice cream, Basil seeds and jelly, decorate with sliced almonds and pistachios.
note tukhmalanga is called bazil seeds in english and basil seeds turn transparent aft been soaked in water
note arrowroot is an easily digested starch extracted from the roots of arrowroot plant.the starch is used as a thickener in many food.it is just like corn flour
note instead of falooda u can use the rice stick noodles,,which are white in colour and very thin,,,n
rice stick are white / clear in colour and are available both thick and thin. I recommend using the thick ones .
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Falooda
Ingredients
Milk 5 cups
Condensed milk ½ tin
Gulab sharbat as required
Fruit cock tail 1 cup
Strawberry ice cream 1 liter
Sliced almond and pistachio as required
Basil Seeds 1 tbsp soaked in 1 cup of water
Rafhan strawberry jelly 1 packet
Ingredients for falooda
Arrowroot 1 ½ cup
Water 3 cups
Method for falooda
1) In a bowl mix together 1 ½ cup arrowroot and 3 cups of water.
2) In a separate pan heat the dissolved arrowroot stirring continuously till glossy.
3) Pour the mixture into a falooda mould. Now take a vessel that has been filled with chilled water and ice. Place the falooda mould on top of it.
4)Ina separate bowl mix together 5cups of milk and ½ tin condensed milk and chill for 4 hours.
To serve
1)In a long glass pour some gulab sharbat,1tbsp falooda, ½ cup prepared milk mixture ,a scoop of strawberry ice cream, basil seeds and jelly.
2)Decorate with sliced almonds and pistachios.
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Ingredients
Milk 5 cups
Condensed milk ½ tin
Gulab sharbat as required
Fruit cock tail 1 cup
Strawberry ice cream 1 liter
Sliced almond and pistachio as required
Basil Seeds 1 tbsp soaked in 1 cup of water
Rafhan strawberry jelly 1 packet
Ingredients for falooda
Arrowroot 1 ½ cup
Water 3 cups
Method for falooda
Mix together 1 ½ cup arrowroot and 3 cups of water, cook stirring continuously till glossy, put the mixture in a falooda mould and squeezed into a vessel that has been filled with child water and ice. Mix 5 cups milk and ½ tin condensed milk together and chill for 4 hours.
To serve
In a tall glass put gulab sharbat, falooda, milk, scoop of strawberry ice cream, Basil seeds and jelly, decorate with sliced almonds and pistachios.
note tukhmalanga is called bazil seeds in english and basil seeds turn transparent aft been soaked in water
note arrowroot is an easily digested starch extracted from the roots of arrowroot plant.the starch is used as a thickener in many food.it is just like corn flour
note instead of falooda u can use the rice stick noodles,,which are white in colour and very thin,,,n
rice stick are white / clear in colour and are available both thick and thin. I recommend using the thick ones .
///////////////////////////////////////
Falooda
Ingredients
Milk 5 cups
Condensed milk ½ tin
Gulab sharbat as required
Fruit cock tail 1 cup
Strawberry ice cream 1 liter
Sliced almond and pistachio as required
Basil Seeds 1 tbsp soaked in 1 cup of water
Rafhan strawberry jelly 1 packet
Ingredients for falooda
Arrowroot 1 ½ cup
Water 3 cups
Method for falooda
1) In a bowl mix together 1 ½ cup arrowroot and 3 cups of water.
2) In a separate pan heat the dissolved arrowroot stirring continuously till glossy.
3) Pour the mixture into a falooda mould. Now take a vessel that has been filled with chilled water and ice. Place the falooda mould on top of it.
4)Ina separate bowl mix together 5cups of milk and ½ tin condensed milk and chill for 4 hours.
To serve
1)In a long glass pour some gulab sharbat,1tbsp falooda, ½ cup prepared milk mixture ,a scoop of strawberry ice cream, basil seeds and jelly.
2)Decorate with sliced almonds and pistachios.
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Cake Rusk Recipe by shireen
Cake Rusk Recipe
Ingredients
Butter 4 ounce
Castor sugar 4 ounces
Eggs 3
Flour 4 ounce ( 4 oz flour is 8 heaped tbsps )
Baking powder 1tsp
Vanilla essence ¾ tsp
Yellow color few drops
Method
Beat butter and sugar till light and fluffy. Add in eggs 1 at a time. Beating well after each addition. Add essence and color. Fold in sieved flour and baking powder mixture. Pour in a greased and lined cake Rusk tin. Bake on 180 degrees for 45 minutes. Take out. Cool and cut into slices. Again bake on 150 degrees, for 30 minutes (15 minutes on each side)
Ingredients
Butter 4 ounce
Castor sugar 4 ounces
Eggs 3
Flour 4 ounce ( 4 oz flour is 8 heaped tbsps )
Baking powder 1tsp
Vanilla essence ¾ tsp
Yellow color few drops
Method
Beat butter and sugar till light and fluffy. Add in eggs 1 at a time. Beating well after each addition. Add essence and color. Fold in sieved flour and baking powder mixture. Pour in a greased and lined cake Rusk tin. Bake on 180 degrees for 45 minutes. Take out. Cool and cut into slices. Again bake on 150 degrees, for 30 minutes (15 minutes on each side)
italian tiramisu by shireen
Recipe of italian tiramisu
Ingredients:
Sponge cake
Cream cheese 8 ounce
Curd cheese 1 cup
Icing sugar 1 cup
Fresh cream 12 ounces (whipped)
Coffee 1 tbsp
Water ¾ cup
Method
Combine water, coffee and 2 tbsp icing sugar and mix well.
Beat both the cheese together with 4 tbsp icing sugar.
Beat cream stiff with 4 tbsp icing sugar and fold with whipped cheese mixture.
Spread 1 layer of sponge cake on a platter, moist with coffee liquid and spread with cream mixture.
Now cover with second layer of sponge, moist with coffee liquid, top the cake with remaining cream and cheese mixture sprinkle with loads of grated chocolate. And chill for 2 hours, decorate with whipped cream.
note for making curd cheese , buy dahi and hang it in mulmul cloth and u have curd cheese
Ingredients:
Sponge cake
Cream cheese 8 ounce
Curd cheese 1 cup
Icing sugar 1 cup
Fresh cream 12 ounces (whipped)
Coffee 1 tbsp
Water ¾ cup
Method
Combine water, coffee and 2 tbsp icing sugar and mix well.
Beat both the cheese together with 4 tbsp icing sugar.
Beat cream stiff with 4 tbsp icing sugar and fold with whipped cheese mixture.
Spread 1 layer of sponge cake on a platter, moist with coffee liquid and spread with cream mixture.
Now cover with second layer of sponge, moist with coffee liquid, top the cake with remaining cream and cheese mixture sprinkle with loads of grated chocolate. And chill for 2 hours, decorate with whipped cream.
note for making curd cheese , buy dahi and hang it in mulmul cloth and u have curd cheese
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