Carrot Cake

Carrot Cake

Ingredients:

Cake Base:

1 1/2 cups corn oil
2 cups sugar
3 eggs
2 cups flour
1 cup chopped walnuts
1 cup drained crushed pineapple
½ cup raisin
2 tsp. baking soda
2 tsp. cinnamon powder
2 tsp. vanilla
1 tsp. salt

Icing:

6 oz. cream cheese, softened (leave out of refrigerator 1 hour)

2 sticks butter, softened

2 c. confectioners' powdered sugar

Some gum paste

½ cup chopped walnuts

Cake Base Procedure:

1. Mix corn oil, sugar, eggs, flour, baking soda, cinnamon powder,

vanilla and salt with a beater so they are well blended.

2. Mix 2 cups of shredded carrots and blend with a spoon.

(Use large hole of shredder for carrots).
3. Add 1 cup chopped walnuts. Blend with spoon.
4. Add 1 cup drained crushed pineapple.
5. Add 1/2 cup raisins.
6. Pour into well greased 9 x 13 inch pan.
7. Bake in middle of 350 degree oven for 50-60 minutes.
8. Cool on wire rack. Leave in pan.

Icing Procedure:
Beat the cream cheese and the butter until light and fluffy.

Gradually beat in icing sugar.

Use gum paste to decorate the top of the cake with carrots shapes.

Put some chopped walnuts on the side of the cake as show

in the above picture.

Sugar Paste For Tartlets

Ingredients:
1 cup or 200 grams sugar
4 cups or 512 grams flour
½ cup or 120 grams vegetable shortening,
½ teaspoon salt
3 eggs
1 lemon

Procedure:
Sift flour on to baking board, make hole in center,
and put in grated lemon rind, salt, sugar, eggs, and vegetable shortening.
Mix the whole to a stiff pastry. This paste is used for the bottom layer of pies and to line tartlet tins of various kinds. It is excellent for turnovers.
Sufficient for thirty tartlets.

Gum Paste Recipe

Ingredients:
4 cups Confectioners' Sugar, sifted (reserve 1 cup for later)
1 Tablespoon Gum Tragacanth (or Gum Tex)
1 Tablespoon Liquid Glucose
4 Tablespoons Warm Water (or 3 Tbs warm water + 1 Tbs lemon juice)

Procedure:
Pour the water in a large bowl and add gelatin (glucose) slowly.
Stir until gelatin is dissolved in the water.
You may need to microwave 20-30 seconds or heat on the stove with a double-boiler to get glucose to melt. Add confectioners' sugar and gum tragacanth.
Mix well. You'll end up with a soft, sticky dough.
Store dough in a well-sealed plastic bag at room temperature overnight (if possible) for it to set. Knead in the remaining 1 cup of powdered sugar and it will become soft and pliable - no longer sticky. Add more powdered sugar if it continues to feel sticky.

Suggestions:
Store your gum paste recipe mixture in a large ziplock bag while working with smaller pieces of it (or keep in bowl and cover gum paste surface with a wet towel.) This will help keep it from forming a crust. If you do get a crust, don't worry, knead in a little confectioners' sugar.

Pineapple Nut Bread

Pineapple Nut Bread

Ingredients:

1/2 cup butter -- softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
pinch salt
1 cup crushed pineapple -- drained
1/2 cup walnuts

Procedure:

Preheat the oven to 350 degrees. Grease and flour two loaf pans.Cream the butter and sugar together in a large mixing bowl. Beat the eggs in one at a time, and blend well after each addition.Sift the flour, baking powder, and salt together. Add the flour mixture alternately with the crushed pineapple to the egg mixture. Stir in the nuts.Pour the batter into the prepared loaf pans, and bake at 350 degrees for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes clean. Makes 2 small loaves.

Chiffon Cake

Ingredients:
2 1/4 cups sifted cake flour, sift before measuring
1 teaspoon salt
1 tablespoon baking powder
1 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 teaspoons vanilla
2 teaspoons grated lemon rind
5 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar

Procedure:
Have all ingredients at room temperature.
Into a mixing bowl, sift together the sifted flour, salt, baking powder, and the 1 cup plus 2 tablespoons granulated sugar.
Add the oil, egg yolks, water, vanilla, and lemon peel to dry ingredients; beat with spoon until batter is smooth.
In a large mixing bowl, beet the eeg whites and cream of tartar until egg whites are glossy and stand in soft peaks with beaters are lilfted. Add the 6 tablespoons of sugar gradually, beating until all sugar is used and peaks are stiff when beaters are lifted.
Pour the batter, a little at a time, over the beaten egg whites and sugar. Gently fold in with a rubber spatula or spoon. Continue until all of the batter has been added, blending well. Batter should be smooth.
Pour batter into an ungreased 10-inch tube pan. Bake cake at 325° for 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer. The cake can be baked in a 13x9x2-inch pan at 350° for 50 to 55 minutes. Remove cake from oven. Invert pan and let cool for about an hour.

Frost this chiffon cake with your favorite frosting or dust with powdered sugar and serve with fruit.

Madeleine

Madeleine

Ingredients:
3 large eggs, at room temperature
2/3 cup (130g) granulated sugarrounded
1/8 teaspoon salt
1 1/4 cup (175g) flour
1 teaspoon baking powder
zest of one small lemon
9 tablespoons (120g) unsalted butter, melted and cooled to room temperature,
plus additional melted butter for preparing the molds
3/4 cup (150g) powdered sugar
1 tablespoon freshly-squeezed lemon juice
2 tablespoons water

Procedure:
1. Brush the indentations of a madeleine mold with melted butter. Dust with flour,
tap off any excess, and place in the fridge or freezer.
2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar,
and salt for 5 minutes until frothy and thickened.
3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and
use a spatula to fold in the flour as you sift it over the batter.
(Rest the bowl on a damp towel to help steady it for you.)
4. Add the lemon zest to the cooled butter, then dribble the butter into the batter,
a few spoonfuls at a time, while simultaneously folding to incorporate the butter.
Fold just until all the butter is incorporated.
5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
6. To bake the madeleines, preheat the oven to 425 degrees.
8. Plop enough batter in the center of each indentation with enough batter
which you think will fill it by 3/4's. Do not spread it.
10. Bake for 8-9 minutes or until the cakes just feel set.
While the cakes are baking, make a glaze in a small mixing bowl
by stirring together the powdered sugar, lemon juice, and water until smooth.
11. Remove from the oven and tilt the madeleines out onto a cooling rack.
The moment they're cool enough to handle, dip each cake in the glaze,
turning them over to make sure both sides are coated and scrape off any excess with a dull
knife. After dipping, rest each one back on the cooking rack, scalloped side up,
until the cakes are cool and the glaze has firmed up.

Storage:
Glazed madeleines are best left uncovered, or not tightly-wrapped; they're best eaten the day they're made. They can be kept in a container for up to three days after baking or you may keep
them in the fridge to stay a bit longer.

Butter Cookies

Butter Cookies

Ingredients:

Butter 600 grams
Caster sugar 550 grams
Whole eggs 6 pcs.
Vanilla essence 1 tsp.
Flour 1000 grams
Salt 20 grams
Baking powder 20 grams

Procedure:

Pre-heat oven to 180 degrees Celsius.

Using a paddle beater, cream butter with sugar.

Gradually add eggs one at a time. Add vanillia flavor.

Continue creaming the butter until it becomes smooth.

Add the sifted flour, salt and baking powder slowly

until the mixture looks smoth.

Spoon the cookie mixture on to a greased baking pan,

giving enough space for each cookie at least 1 inch apart.

Bake for 10 - 12 minutes.

Chocolate Mousse

Chocolate Mousse

Ingredients
1 teaspoon unflavored gelatin
2 tablespoons coffee liqueur, rum or strong brewed coffee
3/4 cup low-fat milk
1 large egg
1 cup packed light brown sugar
2/3 cup unsweetened cocoa powder, preferably Dutch-process
2 ounces bittersweet (not unsweetened) chocolate, chopped
2 teaspoons vanilla extract
4 large egg whites
1/2 teaspoon cream of tartar
3 tablespoons water


Procedure
1. Sprinkle gelatin over liqueur (or rum or coffee) in a small bowl; let stand until softened,
about 1 minute.
2. Whisk together milk, whole egg, 1/4 cup of the brown sugar and cocoa in a
medium saucepan until smooth. Cook over low heat, whisking constantly,
until thickened, about 5 minutes.
Remove from the heat and add the softened gelatin mixture,
stirring until the gelatin has dissolved. Add chocolate and vanilla;
stir until the chocolate has melted. Let cool to room temperature, about 30 minutes.
3. Bring 1-inch of water in a wide saucepan to a bare simmer.
Combine egg whites, cream of tartar,
water and the remaining 3/4 cup brown sugar in a heatproof bowl large
enough to fit over the saucepan.
Set the bowl over the barely simmering water and
beat with an electric mixer at low speed,
moving the beaters around constantly,
until an instant-read thermometer registers 140°F. (This will take 3 to 5 minutes.)
4. Increase the mixer speed to high and continue beating over the
heat for a full 3 1/2 minutes. Remove the bowl from the heat and beat the meringue until
cool, 4 to 5 minutes longer.
5. Whisk one-fourth of the meringue into the chocolate mixture until smooth.
Fold the chocolate mixture back into the remaining meringue with a rubber spatula
until completely incorporated. Spoon the mousse into 6 dessert glasses, and chill until set,
about 3 hours.

Opera Cake

Opera Cake

Ingredients:
For almond sponge cake
3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds
1/2 cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled

For coffee syrup
1 teaspoon instant-espresso powder
1/2 cup plus
1 tablespoon water
1/2 cup granulated sugar
1/4 cup Cognac or other brandy

For coffee buttercream
2 teaspoons instant-espresso powder
1/4 cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened

For chocolate glaze
3/4 stick (6 tablespoons) unsalted butter
7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao),
coarsely chopped

Special equipment:
> a 15- by 10-inch shallow baking pan;
> an offset metal spatula;
> a candy thermometer;
> a small sealable plastic bag

Procedure:
Make sponge cake:
Put oven rack in middle position and preheat oven to 425°F.
Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper.
Dust pan with cake flour, knocking out excess.
Beat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes.
Reduce speed to low, then add almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.
Beat egg whites in a bowl with cleaned beaters at medium speed until foamy.
Add cream of tartar and salt and beat until whites just hold soft peaks.
Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick).
Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes.
Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Cut cake into strips and squares. Trim outside edges slightly, then carefully peel paper from strips and squares and set back on paper.

Make coffee syrup:
Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/2 cup water to a boil in a 1- to 2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, 5 minutes. Remove from heat and stir in Cognac and coffee mixture.

Make coffee buttercream:
Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/4 cup water to a boil in a very small heavy saucepan, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup registers 238°F on thermometer (soft-ball stage; see cooks' note, below).
While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed 1 minute.
Add hot syrup to yolks in a slow stream (try to avoid beaters and side of bowl), beating, then add coffee mixture and beat until completely cool, 3 to 5 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth.

Make glaze:
Melt butter and all but 2 tablespoons chopped chocolate in a double boiler or in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove top of double boiler and stir in remaining 2 tablespoons chocolate until smooth, then cool glaze until room temperature but still liquid.

Assemble cake:
Put 1 cake square on a plate, then brush generously with one third of coffee syrup. Spread half of buttercream evenly over top with cleaned offset spatula, spreading to edges.
Arrange both cake strips side by side on top of first layer (any seam will be hidden by next layer), then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.
Top with remaining cake square and brush with remaining coffee syrup. Spread remaining buttercream evenly over top, spreading just to edges. Chill cake until buttercream is firm, about 30 minutes.
Reheat remaining glaze over barely simmering water just until shiny and spreadable (but not warm to the touch), about 1 minute. Pour all but 1 tablespoon glaze over top layer of cake and spread evenly just to edges. Scrape remaining tablespoon glaze into sealable plastic bag and twist bag so glaze is in 1 corner. Snip a tiny hole in corner and decorate cake (leave a 1/2-inch border around edges). Chill cake until glaze is set, about 30 minutes, then trim edges slightly with a sharp serrated knife.

Tiramisu Cake

Ingredients:

For The Coffee Dip
1-½ cups (360 cc) espresso coffee
2 teaspoons sugar

For The Zabaglione Filling
4 egg yolks
½ cup (100 gr) sugar
½ cup (120 cc) Marsala wine (or sweet wine)
1 lb (450 gr) Mascarpone cheese, at room temperature
1 cup (230 cc) heavy whipping cream

For The Base
10 oz (285 gr) ladyfinger cookies (app. 40 pcs.)
2 tablespoons bitter cocoa powder

Preparing the Coffee Dip

Prepare a strong espresso coffee,
about 1½ cups (360 cc).

Dissolve 2 teaspoons sugar in it,
when the coffee is still hot.
Let the coffee cool at room temperature.

Preparing The Zabaglione Filling

Beat the egg yolks in a heat proof bowl
or in the bowl of a double boiler,
until they become fluffy.


Beat in the sugar . . .

. . . and the Marsala wine.

Transfer the bowl over a pan of
simmering water, and whisk until
the cream thickens. The zabaglione
will thicken just before boiling point,
when small bubbles appear.

Wth a rubber spatula,
mash the mascarpone cheese in a
bowl until creamy.

Add the zabaglione into the
mascarpone cheese,
and beat to mix very well.

Whip the cream.
Fold the whipped cream into
the zabaglione–cheese cream,
until smooth.

Assembling The Cake

Lightly soak the ladyfingers
in the coffee, one at a time.
Place them in one layer in a
container of about 12 x 8 inches,
approximately 2 inches deep, (30 x 20 cm),
approximately 4 cm deep).

Evenly distribute half of the
zabaglione cream over the ladyfingers.

Repeat the step with a second layer
of ladyfingers, and top with the
rest of the cream.

Sprinkle with the cocoa powder
and refrigerate for about 3 – 4 hours.

You may also top the last layer with

whipped white cream before sprinkling

with cocoa powder.

Choux Pastry

Ingredients:
2 cups water
1/2 pound (1 cup) butter
1/8 tsp salt
2 cups unbleached white flour
7 large eggs

Procedure:
Preheat oven to 400 degrees.
Line sheet pans with parchment paper, spray lightly.
Set aside. Boil water, butter and salt together in a large saucepan.
Turn heat to medium. Add flour all at once.
On low-medium heat, beat constantly with a wooden spoon until the mixture forms a ball and leaves sides of pan for approximately 3-4 minutes. Transfer mixture to a high-speed mixer with a stainless steel bowl. Beat for 2-3 minutes on low speed with paddle attachment. This allows it to cool down while mixing. Turn mixer to medium and add eggs one at a time, beating after each egg. The dough is ready when it forms together and comes away from the bowl. This could take up to a total of 10 minutes. Spoon pastry into large pastry bag or cookie scoop. Pipe into eclairs or use small, medium or large scoops to make the shape you need, leaving a few inches between. Bake at 400 degrees for 25-35 minutes or until the outside is golden brown, crisp and dry and they sound hollow. Let cool before filling. Store unfilled puffs in a sealed container. These freeze well, making it easy to pop out a few when you need them.

Biko With Latik

Ingredients:
2 cups malagkit rice (sticky rice)
3/4 cup sugar
3 1/2 cups coconut milk, diluted
1/8 lb butter
1 egg, beaten TOPPING
1 (15 ounce) can condensed milk
3/4 cup rich coconut milk
2-3 tablespoons flour, for quick thickening

Procedure:
1. Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk
squeezed out (rich milk) for topping. Dilute the rest of the coconut milk
to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving
3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2
cups.
2. Boil rice and coconut milk in a heavy pot stirring constantly to keep from
burning (about 15 to 20 minutes). When the rice is done and almost dry,
lower the heat and add the sugar and butter. Mix well and set aside. When
cool, add the egg.
3. Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1
3/4 inch) and bake in a preheated 300°F oven for 20 minutes.
4. Meanwhile, prepare the topping. Combine all topping ingredients in a heavy
saucepan and cook over low heat stirring constantly until thick (about 15
minutes). Pour topping over rice mixture in dish. Increase oven heat to
350°F Bake until top is brown (about 15 minutes).

Black Forest Cake

Black Forest Cake

Ingredients
12 tablespoons soft unsalted butter
2 cups cake flour, sifted
2 teaspoons baking soda
1/4 teaspoon baking powder
3/4 cup Dutch process cocoa
1/2 teaspoon salt
3 large eggs at room temperature
2 cups sugar
1 teaspoon vanilla extract
1 cup mayonnaise
1/4 pound semi-sweet chocolate, finely chopped
3 1/2 cups heavy cream
3 tablespoons sifted confectioners’ sugar
1/2 cup kirsch
1 cup sour cherry preserves
Grated semi-sweet chocolate for decoration.

Procedure
1. Preheat oven to 350 degrees. Use 1 tablespoon butter to grease 3 8-inch layer cake pans. Line bottoms with circles of waxed or parchment paper and use a little more butter to grease paper. Dust pans with a little flour. Sift remaining flour with baking soda, baking powder, cocoa and salt.

2. Beat eggs until very frothy. Gradually add all but 2 tablespoons granulated sugar, beating until mixture is thick, light and falls in a ribbon when beater is lifted. Whisk in vanilla and mayonnaise. Add dry ingredients alternately with 1 1/4 cups water, mixing just until combined. Spread in pans and bake 30 to 35 minutes, until springy when touched. Cool on a rack.

3. Place chocolate in a bowl. Bring 1/2 cup heavy cream to a boil, pour over chocolate and mix until it makes a smooth and shiny ganache. Refrigerate until cooled and thickened but still spreadable, about 30 minutes.

4. Melt remaining butter in a saucepan with 1/2 cup cream. Allow to cool to room temperature. Whip remaining cream with confectioners’ sugar until softly peaked, then gradually add butter mixture, beating just until butter has been incorporated. Refrigerate.

5. Place remaining 2 tablespoons sugar in a small bowl and add 2 tablespoons boiling water. When sugar dissolves, stir in kirsch. When cakes have cooled remove them from pans and peel off paper. Place layers on cutting board and brush with kirsch mixture.

6. Place one layer on a flat cake plate for serving. Spread with half the chocolate ganache. Spread with half the preserves. Spread with 2/3 cup of the whipped cream. Top with another layer and spread with ganache, preserves and whipped cream. Put last layer on cake, top side up. Press lightly to secure layers and use a spatula to smooth outside of cake. Frost cake with remaining whipped cream and dust with grated chocolate. Wipe rim of cake plate clean. Refrigerate cake until ready to serve.

Creme Caramel

Creme Caramel

Ingredients
2/3 cup sugar
1/3 cup water
1 cup milk
1 cup heavy cream
4 egg yolks
* 1/2 cup caster or fine sugar
* 1 1/2 teaspoons vanilla extract

Procedure:
Special equipment: a pastry brush, 6 (4-ounce) ramekins
Preheat the oven to 325 degrees F.
Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

Croissant Bread

Plain Croissant

Ingredients:
Flour 4000 grams
Salt 80 grams
Sugar 400 grams
Dry Yeast 80 grams
Bread Improver 20 grams
Unsalted Butter 80 grams
Cold Water 2080 grams
Flat Butter (for layering) 2000 grams
Some Flour (for dusting)

Procedure:
1. In a dough mixer, combine all the ingredients.
2. Start the mixer at low speed for about 7-10 minutes, or until all the
ingredients are properly incorporated.
3. Change to high speed for about 3-5 minutes. Do not overmix the dough.
4. Chill the dough for at least 3 hours.
5. Then using a dough sheeter, flattened first the cold butter to make it soft
enough for layering with the dough.
6. Flattened the chilled dough so the butter can easily be put on top of it
before you make the first fold.
7. Fold the layered dough and butter twice, then keep it in the
chiller for at least 6 hours before using.
8. Now you have a croissant dough ready for using.
9. Fold the dough once before shaping them into croissant bread.
10. Set your oven to 215 C.
11. Let them rise to double its size before baking for 15-17 minutes
or until brown.