White Chocolate Cake
Ingredients
Biscuits crushed 3 cups
Butter melted 4 ounces
Eggs 4 separated
Curd cheese 8 ounces
Cream cheese 6 cubes
Vanilla essence 1 tsp
Sugar 10 tbsp
Gelatin powder 2 tbsp heaped
Water ¼ cup
White chocolate 150 gm chopped
Fresh cream 12 ounces whipped
Lemon juice 1 tbsp
Method for base
Grease 10 inches loose bottom pan, mix 3 cups biscuits crumbs with 4 ounce melted butter and press on bottom of pan, bake for 10 minutes on 180 degree.
Method for filling
Cook 4 egg yolks and 4 tbsp sugar for 2 minutes stirring, melt 150 gm white chocolate with 2 tbsp milk and put in the egg yolk mixture, dissolve 2 tbsp gelatin in ¼ cup water and add to the egg yolk mixture, beat 12 ounce fresh cream stiffed, beat egg white stiff with 6 tbsp of caster sugar, now fold in the cream, in another bowl beat both the cheese well add in 1 tbsp lemon juice, 1 tsp vanilla essence now fold in the egg and chocolate mixture, also fold in the beaten cream, lastly fold in the stiffly beaten egg white, mix all well, pour mixture on biscuits base, set in the freezer for 2 hours, remove and decorate with white chocolate shavings and dust top with sieved coco powder.
Tuesday 11 December 2012
Mango mousse cake by shireen
Mango mousse cake
Ingredients for sponge cake
Eggs 3
Caster sugar 3 ounce
Flour 3 ounce
Vanilla essence ½ tsp
Ingredients for filling
Mango pulp 1 ½ cup
Eggs 3 separated
Caster sugar 6 ounce
Fresh cream whipped 12 ounces
Gelatin powder (dissolved in ¼ cup water) 2 tbsp heaped
Fresh mango slices for garnish
Method for filling
Cook egg yolk and 3 ounces sugar in a pan on low flame for 2 minutes, remove and add in it dissolved gelatin mixture, beat cream thick, beat egg whites with remaining 3 ounce caster sugar. Now gradually fold in cream to the yolk mixture also fold in the beaten egg whites and the mango pulp, mix all well.
To assemble
Put the sponge at the bottom of a 9 inch loose bottom pan and pour the mousse filling, chill for 4 to 6 hours, decorate with fresh mango slices and whipped cream.
Ingredients for sponge cake
Eggs 3
Caster sugar 3 ounce
Flour 3 ounce
Vanilla essence ½ tsp
Ingredients for filling
Mango pulp 1 ½ cup
Eggs 3 separated
Caster sugar 6 ounce
Fresh cream whipped 12 ounces
Gelatin powder (dissolved in ¼ cup water) 2 tbsp heaped
Fresh mango slices for garnish
Method for filling
Cook egg yolk and 3 ounces sugar in a pan on low flame for 2 minutes, remove and add in it dissolved gelatin mixture, beat cream thick, beat egg whites with remaining 3 ounce caster sugar. Now gradually fold in cream to the yolk mixture also fold in the beaten egg whites and the mango pulp, mix all well.
To assemble
Put the sponge at the bottom of a 9 inch loose bottom pan and pour the mousse filling, chill for 4 to 6 hours, decorate with fresh mango slices and whipped cream.
Apple cake by shireen
Apple cake
Ingredients
Butter 6 ounces
Caster sugar 6 ounces
Flour 3 ounces
Corn flour 2 ounces
Baking powder 2 tsp
Eggs 3
Lemon juice 2 tbsp
Apples peeled and grated 3
Melted butter 1 tbsp
Flaked almonds 2 ounces
Granulated sugar 2 tbsp
Method
Sieve 3 ounce flour, 2 ounce corn flour and 2 tsp baking powder together, beat 6 ounce butter until light by gradually adding 6 ounce caster sugar, add 3 eggs and flour alternating then fold in the 3 peeled and grated apples and 2 tbsp lemon juice, pour mixture in a greased and paper lined 8 inches baking pan, brush top with lightly melted butter, sprinkle 2 ounces flaked almonds and 2 tbsp granulated sugar, bake in a pre-heated oven for 35 to 40 minutes on 180 degree C.
Ingredients
Butter 6 ounces
Caster sugar 6 ounces
Flour 3 ounces
Corn flour 2 ounces
Baking powder 2 tsp
Eggs 3
Lemon juice 2 tbsp
Apples peeled and grated 3
Melted butter 1 tbsp
Flaked almonds 2 ounces
Granulated sugar 2 tbsp
Method
Sieve 3 ounce flour, 2 ounce corn flour and 2 tsp baking powder together, beat 6 ounce butter until light by gradually adding 6 ounce caster sugar, add 3 eggs and flour alternating then fold in the 3 peeled and grated apples and 2 tbsp lemon juice, pour mixture in a greased and paper lined 8 inches baking pan, brush top with lightly melted butter, sprinkle 2 ounces flaked almonds and 2 tbsp granulated sugar, bake in a pre-heated oven for 35 to 40 minutes on 180 degree C.
Almond macron cake by shireen
Almond macron cake
Ingredients
Butter 6 ounces
Caster sugar 6 ounces
Flour 4 ounces= 8tbsp heaped
3eggs
Almond ground 2 ounces = 4tbsp
Baking powder 1 ½ tsp
Vanilla essence ½ tsp
Milk 2 tbsp
Method
In a mixing bowl sieve together 4 ounces flour and 1 1/2tsp baking powder. Add in ground almonds, mix and keep aside. In a separate bowl beat 6ounces butter and sugar till light and creamy. Add in eggs one by one alternating with 1tbsp of sieved flour and almond mixture. Lastly add in 1/2tsp vanilla essence and reaming flour and almond mixture, pour batter in a well greased 8*4 inch loaf pan, bake at 180 degree for 35 to 40 min.
Ingredients for topping
Butter 2 ounces
Sugar 2 ounces
Chopped almonds 2 ounces = 4tbsp
Cream 1 tbsp
Method
In a saucepan mix 2 ounces butter,2 ounces sugar, 2ounces chopped almonds and 1tbsp cream. Cook for 5 mins. When the cake is nearly ready pour the topping over the cake and re-bake for 20 min.
note
cake fully bake honay say phalay toping pour karni hain phir bake karna ha jab take cake ready ho iiss main 20min yah us say kuch min kaam lagay gain.
note
u can tried it with oil it has turned out good but i think with butter it would have been out of this world .
Ingredients
Butter 6 ounces
Caster sugar 6 ounces
Flour 4 ounces= 8tbsp heaped
3eggs
Almond ground 2 ounces = 4tbsp
Baking powder 1 ½ tsp
Vanilla essence ½ tsp
Milk 2 tbsp
Method
In a mixing bowl sieve together 4 ounces flour and 1 1/2tsp baking powder. Add in ground almonds, mix and keep aside. In a separate bowl beat 6ounces butter and sugar till light and creamy. Add in eggs one by one alternating with 1tbsp of sieved flour and almond mixture. Lastly add in 1/2tsp vanilla essence and reaming flour and almond mixture, pour batter in a well greased 8*4 inch loaf pan, bake at 180 degree for 35 to 40 min.
Ingredients for topping
Butter 2 ounces
Sugar 2 ounces
Chopped almonds 2 ounces = 4tbsp
Cream 1 tbsp
Method
In a saucepan mix 2 ounces butter,2 ounces sugar, 2ounces chopped almonds and 1tbsp cream. Cook for 5 mins. When the cake is nearly ready pour the topping over the cake and re-bake for 20 min.
note
cake fully bake honay say phalay toping pour karni hain phir bake karna ha jab take cake ready ho iiss main 20min yah us say kuch min kaam lagay gain.
note
u can tried it with oil it has turned out good but i think with butter it would have been out of this world .
Vanilla tea cake by shireen
Vanilla tea cake
Ingredients
Butter 8 ounce/200grams
Caster sugar 1 cup
Flour 1 ½ cup
Baking powder 2 tsp
Eggs 4 separated
Vanilla essence 1 ½ tsp
Milk ¼ cup
Method
Grease a 8 inch bandit pan well with oil and dust with flour, leave aside, beat 8 ounce butter and 1 cup castor sugar till light and creamy, add in 1 ½ tsp vanilla essence and beat, now add 4 egg yolks one at a time, beating well, beat egg 4 white stiff and fold into butter mixture. Also fold in the sifted 1 ½ cup flour and 2 tsp baking powder mixture into batches, add ¼ cup milk mix well, spread mixture into prepared pan, bake in a moderate oven 180 to 190 c for 45 minutes.
Ingredients
Butter 8 ounce/200grams
Caster sugar 1 cup
Flour 1 ½ cup
Baking powder 2 tsp
Eggs 4 separated
Vanilla essence 1 ½ tsp
Milk ¼ cup
Method
Grease a 8 inch bandit pan well with oil and dust with flour, leave aside, beat 8 ounce butter and 1 cup castor sugar till light and creamy, add in 1 ½ tsp vanilla essence and beat, now add 4 egg yolks one at a time, beating well, beat egg 4 white stiff and fold into butter mixture. Also fold in the sifted 1 ½ cup flour and 2 tsp baking powder mixture into batches, add ¼ cup milk mix well, spread mixture into prepared pan, bake in a moderate oven 180 to 190 c for 45 minutes.
Date and walnut cake by shireen
Date and walnut cake
Ingredients
Dates 250 gm chopped
Soda bicarb ½ tsp
Water 6 tbsp
Flour 4 ounce
Baking powder ½ tsp heaped
Butter 5 ounce
Sugar 5 ounce
Eggs 2
Vanilla ½ tsp
Method
Chop 250 gm dates and soak with ½ tsp soda and 6 tbsp water for 6 hours. Sieve together 4 ounces flour and ½ tsp baking powder.In a mixing bowl beat 5 ounces butter and 5 ounces sugar together till creamy, add 2 eggs one by one alternating with 1 tbsp flour, add ½ tsp vanilla essence then fold in the remaining flour and dates, mix lightly. Pour mixture in a well greased loaf pan and bake on No.4 or 180 degree C for 40 minutes.
Ingredients
Dates 250 gm chopped
Soda bicarb ½ tsp
Water 6 tbsp
Flour 4 ounce
Baking powder ½ tsp heaped
Butter 5 ounce
Sugar 5 ounce
Eggs 2
Vanilla ½ tsp
Method
Chop 250 gm dates and soak with ½ tsp soda and 6 tbsp water for 6 hours. Sieve together 4 ounces flour and ½ tsp baking powder.In a mixing bowl beat 5 ounces butter and 5 ounces sugar together till creamy, add 2 eggs one by one alternating with 1 tbsp flour, add ½ tsp vanilla essence then fold in the remaining flour and dates, mix lightly. Pour mixture in a well greased loaf pan and bake on No.4 or 180 degree C for 40 minutes.
Blackcurrant Cheese Cake by shireen
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.
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.
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