Monday, March 19, 2007

Apple Tart



Zebra Cake
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12 comments:

Anonymous said...

Dear Yochana,

Is there apple in the filling of the apple tarts? They look so cute! And I love the lines on the zebra cake. Is it made of a sponge cake batter?

March 19, 2007 7:35 pm
Aunty Yochana said...

hi jam,

for the apple tarts, I cooked fresh green apples with winter melon and sugar and cook into a paste like pineapple jam.

For the zebra, find under "Fly African", there recipe is there. It uses 10 egg white and 2 egg yolks. It's very soft and fluffy

rgds

March 19, 2007 7:40 pm
Anonymous said...

Dear Yochana,

Wow, I didn't know we can cook apples into a paste too. Wonder how open-faced apple (as opposed to pineapple) tarts might turn out. =) Thanks for the info.

March 19, 2007 7:58 pm
Sophia said...

Lucy,

I love the marbling of this cake. What can i substitute for the HongKong Flour and ovalette? How do you get the effect of zebra stripes?

For the apple tart is the batter similar to pineapple tarts with cheese? How does it taste with apple and winter melon and how much quantities for each?

Thank you very much in advance.

Dizzy

March 20, 2007 3:01 am
Anonymous said...

Hi Yochana,

Can't figure out till now how to have the zebra effect.... does we need to pour them equally on the alternate layer???

Sorry for being ignorance...

Eileen

March 20, 2007 11:22 am
Aunty Yochana said...

HI eileen,

you scoop the plain and chocolate batter on top of one another. O.K. I will take a step by step picture of how to scoop on top.

rgds.

March 20, 2007 2:55 pm
Aunty Yochana said...

Hi dizzy,

just scoop the batter alternately on top of one another into the tin and you'll get a marble effect.

For apple tart, no cheese in the batter. Use 250 gm. fresh grated green apples and cook with 100 gm. blended winter melon (dry type) with about 60 gm. sugar.

rgds

March 20, 2007 3:03 pm
Aunty Yochana said...

Hi Dizzy,

I forgot to reply you about the H.K. flour. You can use cake flour or all-purpose flour. Use any cake stabilizer like help, sp or ovalette. Can buy all these from bakery marts like Sun Lik or Phoon Huat.

rgds

March 20, 2007 3:06 pm
Sophia said...

Hello Aunty Yochana,

Thank you so much for all the tips you have shared. Unfortunately I don't live in Singapore but in this cold winter climate Canada for almost 30 years. I can't get all your local baking goods here except for some.

Thank you again.

Dizzy

March 21, 2007 12:17 am
shiyan said...

Hi Yochana

Really thanks a lot for giving the quantities for Apple Tart filling. Just wondering, did you remove the green apple skin? Regarding the tart pastry, any difference from normal pineapple tart pastry?

Sorry for the questions.

Thanks

March 21, 2007 2:51 am
Aunty Yochana said...

Hi shiyan,

Remove the apple skin and grate. As for the pastry, as long as the dough is able to wrap the fillings.

rgds

March 21, 2007 5:26 pm
Aunty Yochana said...

Hi Dizzy,

Probably you can get someone to send the stabilizer over to you. Can you check with your bakery marts over there to see whether they have ovalette or any kind of cake stabilizer. I will ask putupiring (a friend) where to get the ovalette then I'll let you know.

rgds

March 21, 2007 5:36 pm

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