Economical Tiramisu

Cake Ingredients:

3 eggs eggs

60 grams sugar

1 tsp emulsifer (SP / TBM)

75 g of wheat flour proteins were

30 g margarine, melted

Vla Cream Ingredients:

250 ml of liquid milk

20 grams sugar

50 ounces grated cheddar cheese

20 gr cornstarch dissolved in 2 tablespoons water (for thickening)

50 ounces cream powder

100 ml ice water

1 teaspoon cocoa powder for topping

Coffee Solution Ingredients:
1 / 2 tablespoons instant coffee
100 ml boiling water
1 tablespoon granulated sugar

Ingredients Topping (whipped):
75 grams cream powder
150 g of ice water

Method:

1. Cake: Beat eggs, sugar and emulsifer until fluffy. Add the sifted flour and mix evenly while.

2. Enter margarine melted gradually while stirring gently. Pour into baking bread 20x20x4 cm that has been smeared with margarine and layered baking paper.

3. Oven 20 minutes until cooked with temperature of 190 degrees centigrade.

4. Cut the cake into 2 parts, then cut a round cake with a diameter of 8cm. Set aside.

5. Vla cream: whipped cream powder with ice water until fluffy. Chill in refrigerator.

6. Boil milk and sugar, stirring until boiling. Add grated cheddar cheese. Stir well. Thicken with cornstarch solution. Cook, stirring frequently, until bubbling. Turn off the heat.

7. Pour a little cream as he shuffled slowly shaking.

8. Take a piece of cake. Place in a ring-coated mica. Flush with a solution of coffee.

9. VLA: Pour the cream over the cake. Cover with cake only. Flush with a solution of coffee.

10. Spray top with cream. Freeze. Serve with a sprinkling of cocoa powder.

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Tiramisu Ekonomis


Bahan Cake :
3 butir telor
60 gr gula pasir
1 sdt emulsifer (SP/TBM)
75 gr tepung terigu protein sedang
30 gr margarin, lelehkan


Bahan Vla Krim :
250 ml susu cair
20 gr gula pasir
50 gr keju cheddar parut
20 gr tepung maizena larutkan dengan 2 sdm air ( untuk pengental)
50 gr krim bubuk
100 ml air es
1 sdt coklat bubuk ntuk taburan


Bahan Larutan Kopi :
1/2 sdm kopi instan
100 ml air mendidih
1 sdm gula pasir
Bahan Topping (dikocok) :
75 gr krim bubuk
150 gr air es


Cara membuat:
1. Cake : kocok telor, gula pasir dan emulsifer sampai mengembang. Tambahkan tepung terigu sambil diayak dan diaduk rata.
2. Masukkan margarin leleh sedikit demi sedikit sambil diaduk perlahan. Tuang diloyang 20x20x4 cm uang sudah dioles margarin dan dialas kertas roti.
3. Oven 20 menit sampai matang dengan suhu 190 derajat celcius.
4. Belah cake jadi 2 bagian, lalu potong bulat cake dengan diameter 8cm. Sisihkan.
5. Vla krim : kocok krim bubuk dengan air es sampai mengembang. Dinginkan dalam lemari es.
6. Rebus susu cair dan gula pasir sambil diaduk sampai mendidih. Tambahkan keju cheddar parut. Aduk rata. Kentalkan dengan larutan tepung maizena. Masak sambil diaduk sampai meletup-letup. Matikan api.
7. Tuang sedikit-sedikit kekocokan krim sambil dikocok perlahan.
8. Ambil selembar cake. Letakkan dalam ring yang dilapis mika. Siram dengan larutan kopi.
9. Tuang vla krim diatas cake. Tutup dengan cake satunya. Siram dengan larutan kopi.
10. Semprot atasnya dengan krim. Bekukan. Sajikan dengan taburan coklat bubuk.

Choco Peanut Butter Torte

Choco Peanut Butter Torte

Ingredients:
75 g  butter
25 ml of water
50 gr dark cooking chocolate (chopped)
15 g cocoa powder
3 eggs
125 grams sugar
1 tsp emulsier (SP / TBM)
60 g of wheat flour (medium proteins)
30 g of peanut (crushed smoothly)

Toping :
50 g butter
30 ounces sweetened condensed milk
1 tablespoon cocoa powder (dissolved in 1 tablespoon boiling water)
50 gr dark cooking chocolate, melted
50 ounces peeled peanuts, dioven / toasted, roughly chopped for sprinkling

Method:

1. For the cake: preheat the butter and water. Insert pieces of dark chocolate cook until dissolved. Add the cocoa powder. Stir until thick, set aside.

2. Beat eggs, sugar and emulsifer until fluffy. Enter the chocolate mixture. Gently rock.

3. Add the flour and peanuts. Beat slowly while sifted. After well mix, pure in the mold, cast in brass spherical average diameter of 20 cm height 4 cm who had been smeared with margarine.

4. Oven 35 minutes until cooked to a temperature of 180 degrees centigrade.

5. Topping: Beat butter and sweetened condensed milk until smooth. Enter the solution of dense chocolate and cooking chocolate. Beat well.

6. Oles cake with topping. Sow sides with chopped peanuts.

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Choco Peanut Butter Torte

Bahan cake:
75 gr margarine / butter
25 ml air
50 gr coklat masak pekat (potong-potong)
15 gr coklat bubuk
3 butir telor
125 gr gula pasir
1 sdt emulsier (SP/TBM)
60 gr tepung terigu protein sedang
30 gr kacang tanah bubuk

Bahan Toping:
50 gr margarine/butter
30 gr susu kental manis
1 sdm coklat bubuk (larutkan dengan 1 sdm air mendidih)
50 gr coklat masak pekat, lelehkan
50 gr kacang tanah kupas, dioven/sangrai, cincang kasar untuk taburan

Cara membuat:
1. Untuk Cake: panaskan margarine dan air. Masukkan potongan coklat masak pekat sampai larut. Tambahkan coklat bubuk. Aduk sampai kental, sisihkan.

2. Kocok telor, gula pasir dan emulsifer sampai mengembang. Masukkan campuran coklat. Kocok perlahan.
3. Tambahkan tepung terigu dan kacang tanah. Kocok perlahan sambil diayak. Setelah terampur rata tuang dalam loyang bulat diameter 20 cm tinggi 4 cm yang telah dioles margarine dan dialas keras roti.

4. Oven 35 menit sampai matang dengan suhu 180 derajat celcius.

5. Topping: kocok margarine dan susu kental manis sampai lembut. Masukkan larutan coklat dan coklat masak pekat. Kocok rata.

6. Oles cake dengan topping. Tabur sisinya dengan kacang tanah cincang.

Devil Cake

 Devil Cake

Ingredients:

200 g margarine
150 g caster sugar
75 g dark cooking chocolate (melted)
4 egg (white)
175 gr flour (medium proteins )
1 teaspoon baking powder
25 g cocoa powder and 60 ml of warm milk, dissolve

 

Spreads:
50 ml of liquid milk
150 gr dark cooking chocolate, melted

Method:
1. Cake: Beat margarine and sugar until smooth. Enter the dark cooking chocolate melted. Beat well.

2. Add the eggs one by one part flour alternately with sifted and shaken with a flat.

3. Add the remaining flour and baking powder alternately with sifted and shaken with a solution of powdered chocolate.

4. Pour in baking pan diameter 22 cm height 4 cm it had been smeared with margarine and layered baking paper.

5. Oven for 45 minutes until cooked, with a temperature of 180 degrees centigrade.

6. Spread: Heat milk, put pieces of ripe dark chocolate. Stir until dissolved, let thick.

7. Rub the entire surface of the cake is not bearturan. Let cool.

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Devil Cake

Bahan Cake:
200 gr margarine
150 gr gula pasir halus
75 gr coklat masak pekat (lelehkan)
4 butir telor
175 gr tepung terigu protein sedang
1 sdt baking powder
25 gr coklat bubuk dan 60 ml susu cair hangat, larutkan

Bahan olesan:
50 ml susu cair
150 gr coklat masak pekat, lelehkan

Cara Membuat:
1. Cake : Kocok margarin dan gula sampai lembut. Masukkan coklat masak pekat leleh. Kocok rata.

2. Tambahkan telor satu persatu bergantian dengan sebagian tepung terigu sambil diayak dan dikocok rata.

3. Masukkan sisa tepung terigu dan baking powder sambil diayak dan dikocok bergantian dengan larutan coklat bubuk.

4. Tuang di loyang diameter 22 cm tinggi 4 cm yang telah dioles margarin dan dialas kertas roti.

5. Oven selama 45 menit sampai matang, dengan suhu 180 derajat celcius.

6. Olesan : Panaskan susu cair, masukkan potongan coklat masak pekat. Aduk sampai larut, biarkan kental.

7. Oles di seluruh permukaan cake secara tidak bearturan. Biarkan dingin.

Opera Cake

   Opera Cake

Cake ingredients :
 250 gr white [of] egg
 1 / 4 tsp salt
 1 / 2 tsp emulsifer (tbm / sp)
 150 gr of sand sugar
 50 gr peanut pare, sautee, blend till smooth
 100 gr of whole-wheat [is]
 50 gr margarine, melting

Fill ingredients I:
 75 gr white butter
 20 gr margarine
 50 gr sweet heavy cream turn white
 100 gr dark cooking milk chocolate, melting
 1 / 2 tsp mocca pasta

 Fill ingredients II :
 75 gr white butter
 20 gr margarine
 50 gr sweet heavy cream turn white
 100 gr dark cooking chocolate, melting
 1 tbsp chocolate powder dissolve by 1 tbsp hot water

For Coffee (stir) :
 1 tbsp instant coffee
 1 1 / 2 tbsp of sand sugar
 150 ml boil water

Layer ingredients :
 50 ml fresh milk
 150 gr dark cooking chocolate condensed, melting
 1 tbsp margarine

Method:
1. Cake : shake to turn white the egg, salt, and emulsifer until semi flower. Add sand sugar a few/little at the same time [in] shaking until flower
2. Enhancing whole-wheat and peanut [is] at the same time swirled to [by] flatten. Add margarine melt a few/little [is]  at the same time swirled slow
3. Decant in brass 22x22x4 cm which nub with cream the margarine and pallet of bread paper
4. Oven 30 minute until cook and the colour change brown, with the temperature 180 degree celcius .
5. Cleaving cake become 4 shares
6. Substance fill the I
   shake the white butter and bland margarine until light and. Add milk. Shake to flatten. Enhancing ripe    chocolate [of]    milk and mocca pasta. Shake to flatten the
7. Substance fill the II
   Make in the same way with the ingredients I
8. Take the sheet cake, nub with cream with the condensation coffee. Nub with cream with the substance fill the I
9. Cover with the sheet cake. Nub with cream with the condensation coffee. Nub with cream with the content II. Repeat until       used up. Cover with the cake, made cool.
10.For layer : Heating fresh milk. Add condensed ripe chocolate melt. Swirl to flatten. Enhancing margarine, swirl to flatten dissolve until and jell. Nub with cream above cake, last keep in refrigerator a few moments.

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Cake Opera

Bahan Cake :
250 gr putih telor
1/4 sdt garam
1/2 sdt emulsifer (TBM/SP)
150 gr gula pasir
50 gr kacang tanah kupas, sangrai, diblender halus
100 gr tepung terigu protein sedang
50 gr margarin, lelehkan

Bahan isi :
75 gr mentega putih
20 gr margarin
50 gr susu kental manis putih
100 gr coklat masak susu, lelehkan
1/2 sdt moka pasta

Bahan isi II :
75 gr mentega putih
20 gr margarin
50 gr susu kental manis putih
100 gr coklat masak pekat, lelehkan
1 sdm coklat bubuk larutkan dengan 1 sdm air panas

Bahan Larutan kopi (aduk rata) :
1 sdm kopi instan
1 1/2 sdm gula pasir
150 ml air mendidih

Bahan Olesan :
50 ml susu cair
150 gr coklat masak pekat, lelehkan
1 sdm margarin

Cara Membuat :
1. Cake : kocok putih telor, garam, dan emulsifer sampai setengah mengembang. Masukkan gula pasir sedikit-sedikit sambil di kocok sampai mengembang.
2. Tambahkan tepung terigu dan kacang tanah sambil diaduk rata. Masukkan margarin leleh sedikit-sedikit sambil diaduk perlahan.
3. Tuang dalam loyang 22x22x4 cm yang dioles margarin dan dialas kertas roti.
4. Oven 30 menit sampai matang, dengan suhu 180 derajat celsius
5. Belah cake jadi 4 bagian.
6. Bahan isi I:
kocok mentega putih dan margarin sampai lembut dan ringan. Masukkan susu kental manis. Kocok rata. Tambahkan coklat masak susu dan mocca pasta. Kocok rata.
7. Bahan isi II :
Buat dengan cara yang sama dengan bahan I.
8. Ambil selembar cake, oles dengan larutan kopi. Oles dengan bahan isi I.
9. Tutup dengan selembar cake. Oles dengan larutan kopi. Oles dengan isi II. Ulangi sampai habis. Tutup dengan cake, dinginkan.
10. Olesan : Panaskan susu cair. Masukkan coklat masak pekat leleh. Aduk rata. Tambahkan margarin, aduk rata sampai larut dan kental. Oles di atas cake, lalu simpan dalam lemari es beberapa saat.

Creme brulee custard with raspberries

 

 Creme brulee custard with raspberries

Ingredients :

= 570 mldouble cream
= 1 vanilla pod, split lengthways
= 4 large egg yolks
= 2 sligthly rounded tablespoon custer sugar
= 450 gr raspberries
= 1 level dessertspoon icing sugar

You also need a serving dish approximately 22.5cm in diameter and 5 cm deep

Methods:

1. Heat the cream with the vanilla pod in a heavy-based saucepan, until hot bt not boiling. Remove from the heat and whisk thoroughly for a few seconds to disperse the seeds from the vanilla pod, cover and leave to infuse for 30 minutes.

2. Meanwhile, gently whisk the eggs yolks and sugar together in a heatproof bowl.

3. Remove the vanilla pod from the cream and shake well. If you want to reuse the vanilla pod, you can lightly rinse it, dry it thoroughly and then store it in a jar of sugar.

4. Pour the cream over the egg yolks and sugar and whisk together. Return to the pan and cook very gently over a low heat, stirring with a wooden spoon. Allow just the occasional simmering to form on the surface, followed by vigorous whisking off the heat to disperse them back into the cooler parts of the custard.

5. When the custard is ready (it will be noticeably thicker), pour it into the dish-the mixture should fill only two thirds of it, allowing room for the raspberries. Cool, then chill for at least 4 hours. Pile the raspberries on top and dust generously with the icing sugar.

Chocolate Slices

 Chocolate Slices

Ingredients:
* 50 gr unsalted butter
* 50 gr caster sugar
* 40 gr cocoa powder
* 1 large egg, beaten
* 150 gr digestive biscuits, crushed into 1-cm pieces
* 100 gr pecan halves, reserving 6 for the garnish
* 75 g shelled unsalted pistachio nuts
* 75 gr ready-to-eat dried apricots, cut into 5-mm slices

= 450 gr loaf tin, greased with vegetable oil and lined with baking parchment

For the chocolate icing:

* 75 gr deluxe Belgian continental dark chocolate (broken into pieces)
* 40 gr unsalted butter, cubed

Way to make it:
1. Melt the butter over a low heat in a small pan, then add the sugar and stir to dissolve. Contineu cooking ove this low heat for 2-3 minues, stirring all the time, until the mixture starts to bubble. Add the cocoa, beating in with a wooden spoon until smooth, then remove the mixture from the heat and allow to cool.

2. Transfer to a large mixing bowl, add he beaten egg, crushed biscuits, pecans (remembering to reserve 6 for the garnish), pistachios and the apricots, and mix thoroughly. Spoon this mixture evenly into the prepared tin and press firmly. Cover with clingfilm and chill in the fridge for 2 hours.

3. After the mixture has chilled, make the chocolate icing. Fill a saucepan with sufficient water so that a heatproof bowl placed in it sits (5mm) into the water. Remove the bowl and bring the water to a simmer, then remove the pan from the heat and replace the bowl, now containing the chocolate. The chocolate will take 6-7 minutes to melt completely, just give it a stir once or twice during this time. Stir in the cubed butter, then mix until smooth. Now cool the mixture sufficiently so that when you draw a palette knie through it, it retains its shape.

4. Take the 6 reserved pecan halves and dip half of each nut in chocolate icing. Put on a plate lined with a piece of baking parchment and put aside to set.

5. Turn the cake out on to a plate, then remove the baking parchment. Spoon the chocolate icing over and, using a palette knife, spread it to the edges. Leave the icing for 10 minutes, then arrange the choclate dipped pecans on top so that when you come to cut the cake, each slice will have its own decoration. Put it in a cool place to set for at least 1 hour or leave overnight. Cut into 6 slices.

Stewed Blackberries and Custard

 

 Stewed Blackberries and Custard

Ingredients:

For the fruit
= 700 gr blackberries
= 200 ml elderflower cordial
= 7 pieces lemon zest, remove with potato peeler

For the Custard
= 275 ml whole milk
= 1 vanilla pod, split lengthways
= 3 large egg yolks
= 50 gr caster sugar

You need a lidded, flameproof oven dish measuring approximately 10in(25.5cm) in diameter and 2in(5cm) deep.

Methods:

1. Pre heat the oven 325'F (170'C). Put the blackberries in the dish and place over a low heat (this is just to get the dish hot for the oven). Pour the elderflower cordial over the top of the berries and mix in the lemon zest. Allow to simmer and then put the lid on.

2. Place the dish on the middle shelf of the oven for 20 minutes. After this time, have a look at the contents and give the dish a brief shake-do not stir it as this may break up yhe blackberries.

3. Depending on the ripness of the fruit, they may need a further 10 minutes to be thoroughly cooked throgh and soft. Remove from the oven, take off the lid and allow to cool. Once the fruit is cool, remove the lemon zest.

4. For The Custard:
Heat the milk with the vanilla pod in a heavy-based pan until almost boiling. Remove from the heat and whisk for a few seconds to release the vanilla seeds into the milk. Then, in a bowl, briefly beat the egg yolks and sugar together and strain the hot milk over the mixture, whisking as you go.
Return the whole lot to the pan and cook over a very low heat, using a heat diffuser if you have one, until lightly thickened. This will take about 10 minutes. If you curdle the custard, a blast in a liquidiser will resque it. Cover with clingfilm and leave to cool. Serve at room temperature with stewed blackberries.
To serve this custard with fresh strawberries add Cointreau, to taste, to the cooled custard

Plum Upside-down Cake

 

 Plum Upside-down Cake

Ingredients:

= 700 gr plums (25-30 plums)
= 50 gr muscovado sugar
= 150 gr unsalted butter, softened
= 110 gr self-rising flour
= 25 gr ground alomonds
= 1/2 teaspoon baking powder
= 3 large eggs
= few drop almond essence
= 110 gr caster sugar

You  need a cake tin with a fixed base measuring 9in(23cm) diameterx2in(5cm) deep.
Buttered.

Methods:

1. Melt the muscovado sugar with 25gr of the butter and then spread the mixture in the bottom of the buttered cake tin. now srone the plums, trying to keep them whole, and pack them on top of the butter and sugar mixture. They should form a very close-fitting single layer, so use more or fewer plums as necessary. Leave the tin to one side.

2. Preheat the oven to 190'C while you make the cake mixture. First sift the self-rising flour, ground almonds and baking powder together and put aside. Whisk the eggs lightly and add a drop or two of almond essence-go lightly, it's powerful stuff.
Now, using a food mixer or a hand-held electric whisk and bowl, beat the remaining 110gr of butter and caster sugar together for a couple ofminutes until pale and very soft. Then, with the food mixer or electric whisk still running, tip in one third of beaten eggs.
Repeat alternately untill all the ingredients have been incorporated and the mixture is thick, soft and floppy.

3. Scrape out the mixture from the bowl and spoon it over the plums in the cake tin, covering them completely. Put the tin into the preheated oven and cook for 30 minutes.
Check the cake after this time-if it is browning too quickly, reduce the temperature to 180'C. Continue cooking for another 15-20 minutes, until the cake has shrunk away from the sides of the tin and the top is golden brown. Remove from the oven and leave to cool for 10 minutes.

4. To serve, take a shallow dish and invert it over the top of the cake tin. Hold the entire ensemble very firmly and then turn it over. Place the dish on the work surface and very carefully lift off the cake tin.

5. The upside-down cake can be served hot, warm or cold.