Japanese Cheese Cake 

Baked these quite some time back, and only found a little time to write about it now. 🙂 I’m not so pleased the top got a little darker than what it should have been like, but thankfully, the taste was not compromised. I love how spongey the texture was, and how light the whole thing is. 🙂

I got the recipe from a fellow baker from a forum. You can get her recipe here. 🙂 I made no modification, so I won’t be posting the recipe again, since it is exactly the same. Hope you have a good time baking these.

Tiramisu – Beginner’s Cake to Impressing People

Its Khoo’s birthday today, and I tried making Tiramisu for her. Now I know why these little desserts actually cost so much in shops. The ingredients are pretty pricey, but seeing my friend’s joyous face. That is priceless. 🙂 It took me quite some time to assemble everything, so if you are intending to try this out, leave about half a day to get this done. 🙂

For the cake, I used cupcake Jemma’s cake recipe. This is her video here. I used only 1 egg for the victoria sponge in two 5″ cake tin

After doing up the sponge, you have to brush it liberally with the coffee syrup using a pastry brush. Set aside for assembly later.

For the coffee syrup, mix 15ml kahlua/baileys + 1 tbsp hot water + 1 tbsp espresso instant coffee.

For the filling, I got the recipe from Smitten Kitchen I’ve reduced the sugar because I found it a little too sweet.

For the filling and frosting:
1 8-ounce (225 grams) container mascarpone
1/4 cup (25 grams) confectioners’ sugar, sifted
1 1/2 teaspoons (8 ml) coffee syrup
1 tablespoon (15 ml) amaretto, Kahlua/Bailey’s
1 cup (235 ml) cold heavy cream/whipping cream (I prefer whipping cream, because it is lighter)

To make the filling and frosting:
Put the mascarpone, sugar, coffee sugar, and liqueur in a large bowl and whisk just until blended and smooth.

Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

To assemble the cake:
Place one layer of cake the right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.  Smooth some of the mascarpone cream over the layer. Sprinkle cocoa powder over the top. Put the second cake layer soaked side down, over the filling. Soak the top of the cake with the remaining syrup. Top the cake with some mascarpone filling.

With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. Sift cocoa powder to cover the top. You can buy some lady fingers and press them into the sides for neater look, and tie it with a ribbon.

Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.

 

1 wok Stir Fried Beef 

This is probably the easiest dish made. Not to mention, its honestly good. The bf made this, and I’m actually looking forward to him making it for my family. We found the video on Tasty on Facebook. 🙂 *can’t seem to embed the video. 😦 *

Here’s how we made it:

Ingredients:

2 tbsp butter

4 cloves garlic diced

1 cup spring onion diced

300g beef cubes(marinate for 15 mins with 1 tbsp light soya sauce and pepper)

2 tbsp brown sugar

2 tbsp light soya sauce

250g angel hair pasta

 

Method:

  • Cook angel hair for 2 mins in a pot of boiling water (according to packet)
  • In a frying pan, melt butter
  • Fry garlic till fragrant
  • Add in spring onion and continue frying
  • Add in the brown sugar and soya sauce
  • Add in beef and fry briefly
  • Add in cooked angel hair and stir to combine.
  • Serve hot.