Heart-shaped Raspberry Mousse Cake

Ingredients for sponge cake:

120 gm. cake flour
4 nos. medium size eggs
120 gm. sugar
a pinch of salt
65 gm. melted butter

Ingredients for raspberry mousse:

50 ml. fresh milk
20 gm. instant custard
100 gm. raspberry puree - blend fresh raspberries
45 gm. sugar
130 gm. whipped cream
8 gm. gelatine + 40 gm. water (soak together)
a little of lemon juice
1 Tbsp. Kirsch
some chopped raspberry
6 to 7 nos. of petite heart-shaped cake rings

Method:

(1) Whisk eggs and sugar till fluffy.
(2) Fold in melted butter and cake flour alternately till finish. Do not overmix.
(3) Divide mixture into 2 portions. Leave one portion plain and add some chocolate paste into the other portion.
(4) Put batter into piping bags and pipe slanting into a rectangular tray - 11" x 14".
(5) Bake for 10 to 15 mins at 180C or till cooked.
(6) Remove cake from tray and leave it to cool on a wire rack.
(7) Cut out sponge cakes according to your heart shape mould. 1 cake needs two heart shape mould.
(8) For mousse:
Put gelatine and water in a microwave bowl and microwave for about 25 secs.
(9) Mix instant custard with milk.
(10) Boil half of raspberry puree with sugar until sugar dissolved. Add melted gelatine in and mix thoroughly.
(11) Fold in the rest of raspberry pree and lemon juice and leave it to cool.
(12) Fold in whipped cream and kirsch slowly.
(13) Put in a slice of cake into cake ring, piur in some mousse filling and then cover it with another slice of cake. Leave to set in the fridge.
(14) Unmould cakes and decorate the top by piping some flowers with whipped cream.
(15) Serve chilled. Enjoy....

** Instead of raspberry, can use strawberries or blueberries.

Pantry Magic part 2

Pantry Magic Part 3

Pantry Magic

Gosh.....spent almost S$500 in this bag....
www.pantry-magic.com/singapore

Towel Roll

Pandan Roll


Coffee Chocolate Roll

White Lover Cake for Valentine's Day

Peanut Butter cookies

New Year Almond Snow Ball Cookies

Passion Fruit Cheesecake

Ingredients:

160 digestive biscuits
80 gm. melted butter

500 gm. cream cheese
100 gm. butter
50 gm. sour cream
150 gm. Dairy whipped cream
4 egg yolks
1 Tbsp. cornflour
2 Tbsp. plain flour
1/4 lemon juice and rind (chopped)
4 egg white
100 gm. sugar
1/4 tsp. cream of tartar

120 gm. passion fruit filling

Method:

(1) Blend digestive biscuits and mix in melted butter and mix thoroughly.
(2) Press biscuit mixture into an 8" loose bottom square pan and refrigerate till it hardens.
(3) Double boil cream cheese and stir till it's smooth and not lumpy. Add in butter and mix well.
(4) Add sour cream and whipped cream and mix well.
(5) Stir in egg yolk one at a time and add in flour, cornflour, lemon juice and chopped lemon rind.
(6) Whisk egg white then add in cream of tartar and pour in sugar gradually. Whisk till soft peak.
(7) Add half of egg white mixture to the cheese batter and mix well. Add in balance and fold till evenly mixed.
(8) Pour 1/2 of the mixture onto prepared biscuit crust.
(9) Spread passion fruit filling on top, then top up with remaining cheese batter.
(10) Steam bake at 160C for about 90 mins. or till cooked.

Note: If your oven is too hot, decrease temperature to 150C.

Rose & Lavender Agar-agar

Black Forest Juice Jelly

Fish Nian Kao

One of the most ubiquitous sights on display at Chinese New Year bazaars is the Nian Gao or Chinese New Year cake. To the chinese, the word nian means "year" and gao means "higher", which taken together represents progress in the new lunar calendar year.

Households believe that nian gao must unfailingly be offered every year to the Kitchen God. In this custom, the family "feeds" the sticky pudding to the Kitchen God one week before Lunar New Year to ensure a good report in their favour upon his return to heaven. This is a way of ensuring that the god's mouth would be too crammed with cake to coherently present a negative report.

Whatever it is, nian gao is a lip-smacking fare to be enjoyed in the company of friends and family. The nian gao can either be steamed and then tossed in grated coconut or pan-fried with eggs or even deep-fried with sweet potatoes and yam dipped in egg and flour batter. Really delicious....Enjoy!!! eat your way to Happiness and Prosperity!!!!

New Year Orange Marmalade Cookies

Ham & Spring Onion Buns

Orange Cookies

Ingredients:

120 gm. Butter
100 gm. sugar
2 tsp. grated orange rind
1/2 tsp. orange emulco / paste
1 no. egg
160 gm. plain flour
2 Tbsp. Cornflour
1/4 tsp. Bicarbonate of Soda
1/8 tsp. salt

Method:

(1) Beat butter and sugar till creamy. Add in orange rind and orange emulco.
(2) Add in beaten egg and mix till well combined.
(3) Add in plain flour, cornflour, bicarbonate of soda and salt. Mix till it becomes a dough.
(4) Put dough into piping bag fitted with a star nozzle and pipe onto a baking tray.
(5) Bake at 160C for about 15 mins. or until light brown and well cooked.
(6) Remove, transfer onto a wire rack to cool completely before storing in containers.

Egg Yolk Cookies

Mocha Chocolate Chip Banana Muffins

Recipe is in "Imperial Kitchen" by Christina Tan.

Almond Square Cookies

Egg White Sweet Bun

Strawberry Heart Cookies

Ingredients:

130 gm. Butter
70 gm. sugar
1/2 beaten egg
1 tsp. strawberry paste
a drop of pink colouring
50 gm. almond nibs or flakes - toasted
180 gm. plain flour
40 gm. cornflour

Method:

(1) Cream butter and sugar till creamy.
(2) Add in beaten egg and mix till well mixed.
(3) Add in strawberry paste and pink colouring.
(4) Add in almond nibs, plain flour and corn flour and mix till a dough is formed. Rest for 20 mins. in the fridge.
(5) Roll our dough between 2 sheets of plastic. Cut out with a heart shaped cookie cutter then use a small heart shaped cookie cutter to cut out the center part.
(6) Place onto baking tray and bake at 160C for about 15 - 20 mins. or until golden brown. Leave onto wire rack to cool before storing into containers.