Blackcurrant Cheese Cake
Ingredients for base
Crushed biscuits 2 cups
Butter melted 4 tbsp
Ingredients for filling
Egg whites 3
Caster sugar ½ cup
Gelatin powder 1 ½ tbsp
Water ¼ cup
Fresh cream whipped 2 cups= 450 ml
Yogurt ½ kg tetra pack
Blackcurrant jelly 2 packets
Method for base
Grind biscuits mix with 4 tbsp butter and spread in a greased 9 inch loose bottom tin.
Method filling
Beat 3 egg whites stiff, beat 2 cups cream with ½ cup caster sugar till thick, now beat in ½ kg yogurt to the cream mixture, also add in 1 ½ tbsp dissolved gelatin powder and gently fold in the beaten egg whites, also add in 1 packet of blackcurrant jelly. Pour mixture over the biscuit base and chill till set.
Topping
Dissolve the second packet of blackcurrant jelly in ¾ cup water, cool slightly and spread gently over the top of cheese cake, chill till set, decorate with swirls of fresh cream.
Tuesday, 11 December 2012
Coffee Crunch Cake by shireen
Coffee Crunch Cake
Ingredients for sponge
Eggs 4
Castor Sugar 4 ounce
Flour 4 ounce
Coffee powder 1 tsp
Baking powder 1 tsp
Vanilla essence ½ tsp
For icing
Fresh cream 12 ounces
Icing sugar 2 ounce
Coffee 1 tsp
Water 1 tsp
Ingredients for crunch
Sugar 5 ounces
Almonds 2 tbsp
Method for sponge cake
Beat 4 eggs, stiff add gradually adding in caster 4 ounce sugar, add ½ tsp vanilla essence with 1 tsp coffee dissolved in 1 tsp of water, sieve together 4 ounce flour and 1 tsp baking powder and fold very gently to the egg mixture, grease two 8 inches sandwich pans, dust with flour, pour batter in it and bake in a pre heated oven on (NO: 4) 180 degree C for 25 minutes, remove cool cakes.
Method for crunch
In a pan put 5 ounces sugar and cook on low flame till sugar melts, then add to it 2 tbsp almonds, pour mixture in a greased pan and leave to set till firm, crush with rolling pin and use as required.
Method for icing
Beat 12 ounces cream, when it starts getting thick, add 2 ounces icing sugar and 1 tsp coffee liquid. Beat till thick, now spread your cake with icing. Top with prepared crunch, cover with second half cake, ice the sides and top with cream, cover the whole cake with crunch, lavishly decorate with swirls of cream.
Ingredients for sponge
Eggs 4
Castor Sugar 4 ounce
Flour 4 ounce
Coffee powder 1 tsp
Baking powder 1 tsp
Vanilla essence ½ tsp
For icing
Fresh cream 12 ounces
Icing sugar 2 ounce
Coffee 1 tsp
Water 1 tsp
Ingredients for crunch
Sugar 5 ounces
Almonds 2 tbsp
Method for sponge cake
Beat 4 eggs, stiff add gradually adding in caster 4 ounce sugar, add ½ tsp vanilla essence with 1 tsp coffee dissolved in 1 tsp of water, sieve together 4 ounce flour and 1 tsp baking powder and fold very gently to the egg mixture, grease two 8 inches sandwich pans, dust with flour, pour batter in it and bake in a pre heated oven on (NO: 4) 180 degree C for 25 minutes, remove cool cakes.
Method for crunch
In a pan put 5 ounces sugar and cook on low flame till sugar melts, then add to it 2 tbsp almonds, pour mixture in a greased pan and leave to set till firm, crush with rolling pin and use as required.
Method for icing
Beat 12 ounces cream, when it starts getting thick, add 2 ounces icing sugar and 1 tsp coffee liquid. Beat till thick, now spread your cake with icing. Top with prepared crunch, cover with second half cake, ice the sides and top with cream, cover the whole cake with crunch, lavishly decorate with swirls of cream.
Fudge Brownies with frosting by shireen
Fudge Brownies with frosting
Ingredients
Flour ¾ cup
Butter 3 ounce
Coco powder 3 tbsp
Eggs 2
Baking powder 1 tsp
Vanilla essence 1 tsp
Sugar 1 cup
Walnuts ½ cup
Method
Beat everything together in a bowl for 3 minutes. Pour in a greased 7 x 7 inch square pan, and bake on No: 4, 180 degrees Centigrade for 25 minutes.
Ingredients for frosting
Icing sugar 1 cup
Butter 3 tbsp
Coco powder 3 tbsp
Milk 2 tbsp
Method
Mix icing sugar, coco powder, butter and milk in a small bowl, and beat until smooth. Spread over brownies. Cut into squares and garnish with walnut halves
//////////////////////////////////////////////////////////////////////
Fudge Brownies with frosting
Brownie
12 Tbsp Flour - slightly heaped
3 Tbsp Butter
3 Tbsp Cocoa powder
3 Eggs
1 tsp Baking powder
1 tsp Vanilla essence
16 Tbsp Sugar - levelled
1/2 cup (8 Tbsp) Walnuts
Frosting
1 cup icing sugar
3 Tbsp butter
3 Tbsp cocoa powder
2 Tbsp milk
Walnut halves for Garnish
Preheat oven to 180 degrees
For brownies
In a bowl, sift flour, cocoa and baking powder together. Set aside.
In another bowl beat butter and sugar together. When light and fluffy add vanilla, beat then add 1 egg and beat then 2 tablespoons flour mix, beat then another egg, beat then the rest of the flour - and mix till well combined.
Add walnuts, and fold in to batter with a spatula.
Pour into a greased and floured 7 x 7 inch square pan. Bake in a 180 degree oven for 25 minutes.
Cool in the pan for 10 minutes. Then remove from tin and allow to cool on a rack.
For frosting
In a bowl seive icing sugar and cocoa together. Add butter and milk and beat until smooth.
Spread frosting over cooled brownies, garnish with walnut halves and cut into squares.
///////////////////////////////////
Fudge Brownies with Chocolate Frosting
Ingredients
Butter 4 ounces
Chocolate 2 ounces
Eggs 2
Caster sugar 1 cup leveled
Self raising flour 1 cup
Walnut chopped ½ cup
Vanilla essence 1 tsp
Ingredients for Chocolate Butter Frosting
Butter 4 ounces
Icing sugar 2 cups
Vanilla essence ½ tsp
Milk 2 tbsp
Cocoa powder 3 tbsp heaped
Method
Grease 8 by 8 inch baking pan, in a medium sauce pan melt 4 ounce butter and 2 ounce chocolate on low flame, remove from heat, stir in 2 eggs, 1 cup caster sugar and 1 tsp vanilla essence using a wooden spoon, beat lightly until just mixed, stir in 1 cup self raising flour and ½ cup chopped walnuts, spread in prepared pan, bake on 180 degree C for 30 minutes, cool and ice with chocolate butter icing, decorate top with grated chocolate.
Method for Chocolate Frosting
Beat 4 ounce butter till fluffy, gradually adding in 2 cups of icing sugar and 3 tbsp cocoa powder, beat well, slowly add in the ¼ cup milk and ½ tsp vanilla essence, beating until well mixed, use frosting to ice the brownies.
/////////////
Ingredients
Flour ¾ cup
Butter 3 ounce
Coco powder 3 tbsp
Eggs 2
Baking powder 1 tsp
Vanilla essence 1 tsp
Sugar 1 cup
Walnuts ½ cup
Method
Beat everything together in a bowl for 3 minutes. Pour in a greased 7 x 7 inch square pan, and bake on No: 4, 180 degrees Centigrade for 25 minutes.
Ingredients for frosting
Icing sugar 1 cup
Butter 3 tbsp
Coco powder 3 tbsp
Milk 2 tbsp
Method
Mix icing sugar, coco powder, butter and milk in a small bowl, and beat until smooth. Spread over brownies. Cut into squares and garnish with walnut halves
//////////////////////////////////////////////////////////////////////
Fudge Brownies with frosting
Brownie
12 Tbsp Flour - slightly heaped
3 Tbsp Butter
3 Tbsp Cocoa powder
3 Eggs
1 tsp Baking powder
1 tsp Vanilla essence
16 Tbsp Sugar - levelled
1/2 cup (8 Tbsp) Walnuts
Frosting
1 cup icing sugar
3 Tbsp butter
3 Tbsp cocoa powder
2 Tbsp milk
Walnut halves for Garnish
Preheat oven to 180 degrees
For brownies
In a bowl, sift flour, cocoa and baking powder together. Set aside.
In another bowl beat butter and sugar together. When light and fluffy add vanilla, beat then add 1 egg and beat then 2 tablespoons flour mix, beat then another egg, beat then the rest of the flour - and mix till well combined.
Add walnuts, and fold in to batter with a spatula.
Pour into a greased and floured 7 x 7 inch square pan. Bake in a 180 degree oven for 25 minutes.
Cool in the pan for 10 minutes. Then remove from tin and allow to cool on a rack.
For frosting
In a bowl seive icing sugar and cocoa together. Add butter and milk and beat until smooth.
Spread frosting over cooled brownies, garnish with walnut halves and cut into squares.
///////////////////////////////////
Fudge Brownies with Chocolate Frosting
Ingredients
Butter 4 ounces
Chocolate 2 ounces
Eggs 2
Caster sugar 1 cup leveled
Self raising flour 1 cup
Walnut chopped ½ cup
Vanilla essence 1 tsp
Ingredients for Chocolate Butter Frosting
Butter 4 ounces
Icing sugar 2 cups
Vanilla essence ½ tsp
Milk 2 tbsp
Cocoa powder 3 tbsp heaped
Method
Grease 8 by 8 inch baking pan, in a medium sauce pan melt 4 ounce butter and 2 ounce chocolate on low flame, remove from heat, stir in 2 eggs, 1 cup caster sugar and 1 tsp vanilla essence using a wooden spoon, beat lightly until just mixed, stir in 1 cup self raising flour and ½ cup chopped walnuts, spread in prepared pan, bake on 180 degree C for 30 minutes, cool and ice with chocolate butter icing, decorate top with grated chocolate.
Method for Chocolate Frosting
Beat 4 ounce butter till fluffy, gradually adding in 2 cups of icing sugar and 3 tbsp cocoa powder, beat well, slowly add in the ¼ cup milk and ½ tsp vanilla essence, beating until well mixed, use frosting to ice the brownies.
/////////////
CHOCOLATE FUDGE CAKE by shireen
Ingredients for cake
Butter 8 ounce
Brown sugar 8 ounce
Flour 6 ounce
Coco powder 2 ounce
Baking powder 2 tsp heaped
Eggs 4
Milk 4 tbsp
Vanilla essence 1-1/2 tsp
Cooking chocolate 4 ounce
Walnuts 3 ounce
Ingredients for fudge icing
Butter 6 ounce
Icing sugar 10 ounce
Cream ¾th cup
Coco powder 2 tbsp
Vanilla essence 1 tsp
Cooking chocolate 4 ounce
Method for icing
In a sauce pan, mix together cream, vanilla essence, chocolate, coco and butter, cook till chocolate melts. Remove from fire. Add in sieved icing sugar. Mixing well. Keep in freezer till hard. Take out and beat till fluffy.
Method for Cake
Beat butter and brown sugar till light and fluffy. Add in vanilla essence, eggs 1 at a time and beat well. Fold in the sieved flour, coco powder and baking powder mixture, along with melted chocolate, milk, and nuts. Pour this mixture into 2 greased 8 inches pans. Bake in pre heated oven on 180 degrees for 40 minutes. Remove, cool. Spread with icing and decorate.
note icing should be kept in the freezer till its hard ..
after the cake is cool then put the icing on it...
basically brown sugar was used in this cake but shireen aapa suggested that u can use half castor sugar and half brown sugar if u wish to. But she herself used brown sugar. this gives the fudge cake a better flavor
note
4 oz is 100 gms is 8 Tablspoon
8 0z is 200 gms is 16 Tablsp
6 oz is 150 gms is 12 Tablsp
//////////////////////////////////////////////////////
CHOCOLATE FUDGE CAKE
Ingredients for cake mixture:
Butter 8 ounce
Flour 8 ounce
Caster sugar 8 ounce
Baking powder 4 tsp leveled
Eggs 4
Ingredients for topping:
Butter 3 ounce
Fresh cream 4 tbsp
Brown sugar 3 ounce
Honey 3 tbsp
Coco powder 2 tbsp
Walnuts 4 tbsp (chopped)
Method:
1. Preheat oven on 150 degrees.
2. In a pan cook together butter, cream, brown sugar, coco powder, honey and walnuts for 2 minutes until boiling
3. Remove pour into a ring mould and leave until cold
4. In mixing bowl put butter, flour, caster sugar, baking powder and eggs
5. Beat with electric beater on low speed for 3 minutes. Spread this on the fudge mixture in the ring mould
6. Bake for 45 minutes on 150 degrees remove from oven leave for 5 minutes.
7. Invert on to a serving plate serve hot with thin custard or icecream.
//////////////////////////////////////////////////////////////////////
chocloate fudge cake
icing
100 gm butter
cocoapowder 2tbsp
3/4 cup cream
4tbsp full cooking chocolate
cook till melt it cool it in fridge and then add to
10 oz icing sugar/20 tbsp level/1 1/4cup and beat it
FOR CAKE
8oz /200 gm butter beat it and then add 8oz brown sugar or half white and halr brown sugar
add vanill essence 1tsp and beat till fluffy .
then another bowl sift flour12 tbsp slightly heaped ,1 1/2 cup, 6oz , baking powder 2tsp ,20z cocoapowder 4tbsp 1/4 cup mix it
add one by one 4egg with speed less add 1tbsp flour mixture in it and beat till all eggs added .off machine and fold the remaining flour mixture in it with 4thsp 1/4 cup
milk and melted cholate 100 gms melt with 1tbsp cream or milk
greased and flour or lined butter paper two 9 inch sandwhich pan add mixture and bake on 180o c at 30-35 mins
after cool the cake apple icing in 1st layer then put the 2nd layer and cover with icing fill the piping bag and decorate the cake
///////////////////////////////
MALAKOFF GATEAU by shireen
MALAKOFF GATEAU
Ingredients for sponge:
Eggs 3
Sugar 6 tbsp, leveled
Flour 6 tbsp, slightly heaped
For Filling:
Fresh cream whipped 8 oz
Icing sugar 2 oz
Ground almonds ½ cup
Flaked almonds toasted ½ cup
Coffee 1 ½ tsp, Dissolved in ¾ cup water
Method for sponge:
1. Beat eggs stiff.
2. Gradually adding in sugar & beat till creamy.
3. Slowly fold in flour.
4. Bake in a greased tray lined with butter paper & greased.
5. Bake on no 6, 200C for 12 -15 minutes. Remove cool.
Method of Filling:
1. Beat cream stiff, add sugar.
2. Cut the sponge in 3 equal parts.
3. Soak little parts of the slices of cake in coffee liquid, apply cream properly.
4. Sprinkle ground almonds, put the 2nd piece on top & pour coffee liquid on it.
5. Spread with cram & nuts.
6. Do the same with 3rd piece of cake.
7. Spread cream on top & sides, pipe swirls of cream on edges.
8. Sprinkles flaked almonds on top. Chill & serve cold
Ingredients for sponge:
Eggs 3
Sugar 6 tbsp, leveled
Flour 6 tbsp, slightly heaped
For Filling:
Fresh cream whipped 8 oz
Icing sugar 2 oz
Ground almonds ½ cup
Flaked almonds toasted ½ cup
Coffee 1 ½ tsp, Dissolved in ¾ cup water
Method for sponge:
1. Beat eggs stiff.
2. Gradually adding in sugar & beat till creamy.
3. Slowly fold in flour.
4. Bake in a greased tray lined with butter paper & greased.
5. Bake on no 6, 200C for 12 -15 minutes. Remove cool.
Method of Filling:
1. Beat cream stiff, add sugar.
2. Cut the sponge in 3 equal parts.
3. Soak little parts of the slices of cake in coffee liquid, apply cream properly.
4. Sprinkle ground almonds, put the 2nd piece on top & pour coffee liquid on it.
5. Spread with cram & nuts.
6. Do the same with 3rd piece of cake.
7. Spread cream on top & sides, pipe swirls of cream on edges.
8. Sprinkles flaked almonds on top. Chill & serve cold
BAKED CHEESE CAKE
BAKED cheese cake
Crust:
2 cups digestive biscuits or hob nobs or finely crushed vanilla wafers (process whole cookies in a food processor until they are crumbs)
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
Filling:
32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup granulated white sugar
3 tablespoons maida
5 eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest(optional)
1 teaspoon pure vanilla extract
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
preperation for crust:
greese the spring form with any oil or buter... In a bowl combine the biscuits crumbs, sugar, and melted butter. Press the crumbs evenly at bottom and about 1 inch up the sides of the springform pan. refrigerate while you make the filling.
preperation of filling:
preheat oven atto 350 degrees F (177 degrees C) with rack in center of oven
In bowl with electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Add the whipping cream, lemon zest, vanilla extract and beat until well unite. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 hour or until firm and only the center of the cheesecake looks done. Remove from oven and place on a wire rack.
its quite a lengthy but a tasty recipe... ppl who really love cheesecake will deffinitly gonna love this recipe... u can lessen the amount of ingredients if u want to have small cake...
ppl who were intrested in cheesecake can try out this recipe
Crust:
2 cups digestive biscuits or hob nobs or finely crushed vanilla wafers (process whole cookies in a food processor until they are crumbs)
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
Filling:
32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup granulated white sugar
3 tablespoons maida
5 eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest(optional)
1 teaspoon pure vanilla extract
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
preperation for crust:
greese the spring form with any oil or buter... In a bowl combine the biscuits crumbs, sugar, and melted butter. Press the crumbs evenly at bottom and about 1 inch up the sides of the springform pan. refrigerate while you make the filling.
preperation of filling:
preheat oven atto 350 degrees F (177 degrees C) with rack in center of oven
In bowl with electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Add the whipping cream, lemon zest, vanilla extract and beat until well unite. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 hour or until firm and only the center of the cheesecake looks done. Remove from oven and place on a wire rack.
its quite a lengthy but a tasty recipe... ppl who really love cheesecake will deffinitly gonna love this recipe... u can lessen the amount of ingredients if u want to have small cake...
ppl who were intrested in cheesecake can try out this recipe
ORANGE CHEESE CAKE by shireen
ORANGE CHEESE CAKE
For Base:
digestive biscuits - 2 cups (crushed)
butter - 3 Tbsp (melted)
. Directions:
mix butter and biscuits well. grease a loose bottom pan with butter, layer these biscuits n butter at the bottom of the pan with hands. bake in pre-heated oven at 180C for 10 mins.
. For Filling:
Curd - 1/2 Kg (hung overnight in fridge to make curd cheese)
orange juice - 1/2 cup
orange jelly - 1 packet (not cooked in water, just crystals)
gelatine powder - 1 - 1.5 Tsp
eggs - 2 (separated, yolks are not required)
caster sugar - 3/4 cup
dairy cream - 200 gms (whipped)
. Directions:
1. beat 2 egg whites well till they're foamy. keep aside.
2. take a separate bowl, add curd cheese in it and caster sugar and beat well.
3. now mix gelatine in orange juice while heating, it should be mixed properly, cool it. and add into the above mixture.
4. also add orange jelly crystals while beating.
5. beat it well.
6. now fold whipped cream in the above mix. and after that fold the egg whites into it.
7. pour this mixture over the biscuits layer into the loose pan. chill in refrigerator for setting.
8. decorate with fresh orange slices n cream.
For Base:
digestive biscuits - 2 cups (crushed)
butter - 3 Tbsp (melted)
. Directions:
mix butter and biscuits well. grease a loose bottom pan with butter, layer these biscuits n butter at the bottom of the pan with hands. bake in pre-heated oven at 180C for 10 mins.
. For Filling:
Curd - 1/2 Kg (hung overnight in fridge to make curd cheese)
orange juice - 1/2 cup
orange jelly - 1 packet (not cooked in water, just crystals)
gelatine powder - 1 - 1.5 Tsp
eggs - 2 (separated, yolks are not required)
caster sugar - 3/4 cup
dairy cream - 200 gms (whipped)
. Directions:
1. beat 2 egg whites well till they're foamy. keep aside.
2. take a separate bowl, add curd cheese in it and caster sugar and beat well.
3. now mix gelatine in orange juice while heating, it should be mixed properly, cool it. and add into the above mixture.
4. also add orange jelly crystals while beating.
5. beat it well.
6. now fold whipped cream in the above mix. and after that fold the egg whites into it.
7. pour this mixture over the biscuits layer into the loose pan. chill in refrigerator for setting.
8. decorate with fresh orange slices n cream.
Subscribe to:
Posts (Atom)