Profiterole Tower

Orange Marble Cake

The original recipe is from the book "1000 Chocolate, Baking, & Dessert Recipes", pg. 226.

8 servings

Ingredients:
6 oz softened unsalted butter
3/4 cup sugar
5 egg yolks
5 egg whites
1 cup + 1/3 cup cake flour (used separately)
1/3 cup sifted unsweetened cocoa powder
1/2 tbsp baking soda.
1 tsp vanilla
5 tbsp orange juice
grated rind of 1 orange

Directions:
Preheat oven to 350F. Lightly grease 10-inch ring mold. Sift 1 cup cake flour and baking soda together; set aside.

Beat egg whites with half the sugar until triple in volume. Set aside.

In a separate bowl, cream butter and sugar. Add egg yolks and vanilla one at a time; beat until creamy (about 6 minutes). Add orange juice and orange rind; stir well. Add alternately sifted cake flour mixture and beaten egg whites into the batter; fold in evenly after each addition.

Transfer half of the batter into a separate mixing bowl. Fold the cocoa powder into one-half of the batter, fold in evenly. Fold the remaining 1/3 cup cake flour into the other-half of the batter, fold in evenly.

Place alternate spoonfuls of each cake batter around the mold then drag a fork through them to create a marbled effect.

Bake in the preheated oven for 25-30 minutes or until a skewer inserted comes out clean. Let the cake cool in the mold before turning out on to a wire rack.

Black Forest Cake

Moist, light, and fluffy with a distinct dark chocolate and black cherry flavor.

8 servings

Ingredients:
5 eggs
1/2 cup cocoa powder
1/3 cup cake flour
2/3 cup granulated sugar
5 tbsp sunflower oil
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp vanilla paste

Directions:
Preheat oven to 350F. Line two 8-inches-round baking pans with parchment paper. Sift cocoa powder, cake flour, baking powder, and soda into a small bowl, set aside.

In a mixing bowl, beat eggs and sugar until tripled in volume. Sift flour mixture into egg mixture. Fold gently with a spatula.

Drizzle sunflower oil and vanilla onto the batter, fold gently until well mixed.

Divide the batter into two prepared pans. Bake for 15-20 minutes. Let cool before frosting.



Frosting Ingredients:
2 cup heavy whipping cream
2 tsp vanilla
1/3 cup granulated sugar
1/2 cup chopped black cherry
1/2 cup cherry syrup or kirsch
1 cup shredded chocolate

Directions:
Whip the cream with sugar and vanilla until stiff peaks formed. Set aside. Split each layer cake in half to make a 4 layers cake.

Starting from the first layer, sprinkle the first layer with cherry syrup, spread about 1/3 cup of whipped cream, then sprinkle with chopped black cherry. Repeat this process for each layer. Use leftover whipped cream and shredded chocolate to frost and decorate the cake.

Mocha Layer Gateau

8 servings

Ingredients for chocolate sponge cake:
4 eggs
3/4 cup less granulated sugar
1/2 cup chocolate powder
1/2 cup cake flour
1/4 tsp baking soda
5 tbsp melted unsalted butter
1 tsp vanilla paste

Directions:
Preheat oven at 350F. Prepare two 8-or-9-inches round pans. Line with parchment paper. Sift flour, choco powder, and baking soda. Set aside.

Beat eggs and sugar until triple in volume and soft peaks are formed. Sift flour mixture on top of the creamed eggs. Fold carefully with a spatula until thoroughly mixed.

Drizzle vanilla and melted butter, fold until well combined. Pour into baking pans, bake for 20 - 25 minutes until springy.

Cool down before frosting.


Ingredients for mocha filling:
1.5 cup heavy whipping cream
3/4 cups semi-chocolate chips
1/4 cup milk
1/2 cup extra strong brewed coffee

Directions:
Combine chocolate chips, milk and coffee in a double boiler. Heat until all choco chips are melted and mixed well. Remove from heat, cool down for 15 minutes.

Whip the cream until stiff. Drizzle the melted chocolate mixture on top of the whipped cream in two additions. Mix well.

Spread the filling onto the layer cake.



Serves 8 - 10

Banana Chiffon Cake (Bolu Pisang)

Crossbreed between banana bread dan vanilla sponge cake.
Berhubung ada pisang dua sudah sedikit bonyok2, dibikin ini deh. Lumayan untuk sarapan dan teman minum teh. Aku pakai loyang ukuran 9" x 11" sehingga kuenya jadinya tipis. Kalau mau jadi yang lebih tebal, pakai loyang lebih kecil.

Ingredients:
5 eggs
2/3 cup less granulated sugar
3/4 cup cake flour
1/2 tsp baking powder
2 medium size bananas, mashed
1 tsp vanilla
2 tbsp melted butter

Directions:
Preheat oven to 350F. Line a 9"x13" shallow baking pan. Sift flour and baking powder into a small bowl.

In a medium bowl, beat egg and sugar until tripled in volume. Gently, fold flour mixture into egg batter. Drizzle in melted butter and vanilla, fold gently. Add mashed banana, mix well.

Pour cake batter into prepared pan. Bake for 15-20 minutes.

Baileys Chocolate Cake

Ingredients:
1 Hot Milk Sponge Cake recipe, substitute 1/3cup flour with 1/3 unsweetened cocoa powder + 5 tbsp Baileys
2 cups heavy whipping cream + enough sugar (about 1/3 cup) + 2 tbsp Baileys

Directions:
Preheat oven to 375F. Line 2 round pans with parchment paper. Follow the recipe.

Whip cream, sugar, and Baileys until soft peaks formed. Spread whipped cream batter onto each layer. Spread the leftover whipped cream around the cake. Sprinkled with confectioner's sugar. Served with strawberry.


Bahan:
1 resep Hot Milk Sponge Cake tapi ganti 1/3 cup dengan chocolate powder + 5 sdm Baileys
2 cup heavy whipping cream + gula secukupnya + 2 sdm Baileys

Cara memasak:
-Setelah kue dingin, belah dua kalau memakai satu loyang atau tumpuk 2 kalau memakai 2 loyang
-Kocok heavy cream + gula + Baileys
-Oleskan heavy cream disatu bagian, susun bagian kue yg satunya diatas.
-Oleskan heavy cream disekeliling kue
-Taburi powder sugar
-Sajikan dengan strawberry

Cheesy Sponge Cake

Bahan:
1 resep Hot Milk Sponge Cake, omit the butter
1/4 cup keju cheddar parut
1 cup heavy whipping cream
1/2 sdt vanilla
gula secukupnya
keju parut secukupnya
1/2 cup strawberry jam or raspberry jam, campur sedikit air, aduk2

Cara memasak:
-Ikuti resep Hot Milk Sponge Cake, tapi tambahkan 1/4 cup keju parut, aduk rata lalu panggang sampai matang
-Setelah kue dingin, kuliti atasnya
-Oleskan raspberry jam
-Kocok heavy cream, vanilla, dan gula sampai kaku
-Oleskan diatas kue
-Taburi dengan keju parut
-Potong2

Carrot Cupcakes with White Choco Cream-Cheese Icing

Photo by Viki

Ingredients (Carrot Cupcakes):
1 cup sugar
1/3less cup vegetable oil
1/2 tsp vanilla extract
3 large eggs
1 tsp baking powder
1/4 tsp baking soda
a dash of ground allspice
1/2 tsp pumpkin pie spice
1/4 tsp salt
1 cup flour
1 1/2 cup shredded carrots
1/4 cup chopped walnuts
1/4 cup crushed pineapple
1 tbsp orange juice (optional, use only when the mixture is too dry)

Directions:
Preheat oven to 325F. Line cupcake pans with cupcake papers. Sift flour, baking powder, baking soda, all spice, and pumpkin pie spice; set aside.

Cream eggs, sugar, and vanilla extract for 5-7 minutes until the mixture resemble lightly whipped cream. Sprinkle all flour mixture on top of the egg mix and fold gently.

Add all vegetable oil; mix well. Add salt, shredded carrot, walnut, and crushed pineapple. Mix well.

Distribute batter evenly and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.


White Chocolate Cream Cheese Icing:
Ingredients:
8 ounces softened cream cheese at room temperature
1/4 cup melted white chocolate
2/3 cup confectioners’ sugar
1/4 tbsp vanilla extract

Directions:
Melt 1/4 cup white chocolate, set aside.

Beat cream cheese slightly. Add melted white chocolate; mix well.

Add vanilla extract. Add confectioner sugar. Beat until creamy.

Kasutera (Castella) Sponge Cake

Kasutera (Castella) Sponge Cake
from: Diana's Dessert Website

Ingredients:
1 cup plus 1 tablespoon granulated sugar
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 teaspoon salt
7 large eggs, separated
1 cup cake flour, sifted
1/8 teaspoon cream of tartar
1 tablespoon green tea powder or unsweetened cocoa powder (optional-if using omit the lemon extract)

Instructions:
1. Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.

2. Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.

3. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.

NOTE:
This recipe is adapted from the Kastutera recipe in "Japanese Cooking for the American Table" by Susan Fuller Slack. It is a wonderful cookbook, with recipes that are interesting and *very* authentic. If you like Japanese food, check it out.

French Madeleine

Photo by Viki
This is a french cookie/cake usually for tea/coffee time companion. Baked in special molds shaped like seashells, madeleine is best enjoyed freshly baked. However, stored in an airtight container, it will stay moist up to 10 days. This is a fail-proof recipe. Enjoy :)

Makes 60 pieces

Ingredients:
4 eggs
1 2/3 cup sugar
1 3/4 cup sifted cake flour
1 1/3 cup melted butter
1 tsp vanilla paste
2 tbsp lemon juice
rind from 1 lemon

Directions:
Preheat oven to 375F. Grease and sprinkle with flour several madeleine molds.

On top of a double-boiler, whisk continuosly eggs and sugar until luke warm. Remove from heat, beat with an electric mixer until cooled and tripled in volume.

Add lemon juice, lemon rind, and vanilla, stir slowly. Add sifted cake flour and melted butter alternately; fold in evenly after each addition.

Fill each mold just 3/4 full. Bake in the preheated oven for 10 minutes or until golden brown. Remove from oven, let stand in the mold for 5 minutes before trasfering onto a wire rack.


Bahan:
4 butir telur
1 2/3 cup gula pasir
1 3/4 cup tepung terigu khusus kue (cake flour)
1 1/3 cup mentega cair
kulit lemon dari 1 butir lemon, dan sedikit air perasan lemon.
1 sdt vanilla cair

Cara memasak:
-Oles cetakan dengan mentega dan taburi sedikit tepung.
-Panaskan oven 375F (200 C).
-Campur telur dan gula, masak sambil terus di kocok di atas double-boiler hingga suam2 kuku.
-Angkat dari api, kocok dengan mixer hingga dingin dan mengembang.
-Masukan kulit lemon, air lemon, dan vanilla, aduk sebentar.
-Masukan tepung dan mentega cair bergantian, aduk hingga rata.
-Isi masing2 cetakan hingga 3/4 penuh.
-Panggang di oven kira-kira 10 menit atau sampai kuning kecoklatan.
-Angkat dan hidangkan.

Banana Cheese Cake

adaptasi dari milist dapurbunda.com

Bahan :
5 btr kuning telur
5 btr putih telur
150gr margarine --> 1/2 cup
250gr gula pasir --> 1 cup
250gr tepung terigu --> 1 3/4 cup
100gr keju cheddar parut --> 1 cup
1 sdt Baking powder
4 bh pisang ambon ukuran sedang.
1 sdm air jeruk nipis.
1 sdt vanilla

Cara membuat :
Panaskan oven 325 F
1. Campur terigu dan baking powder, ayak, sisihkan.
2. Haluskan pisang ambon, lalu beri air jeruk nipis, aduk, sisihkan.
3. kocok margarine dan gula hingga pucat dan mengembang, lalu masukkan kuning telur satu persatu, kocok terus hingga rata dan tercampur benar.
4. Masukkan secara bergantian, tepung terigu, pisang halus, aduk, teruskan lagi terigu, pisang, hingga habis, aduk rata.
5. Masukkan sebagian keju parut, aduk rata.
6. Kocok putih telur hingga kaku, masukkan ke dalam adonan aduk rata.
7. Tuang adonan ke dalam loyang loaf atau loyang cincin, taburi sisa keju di atasnya.
8. Oven hingga matang.

Kue Lumpur

Bahan:
125 ml air
5 sdm margarin
1/4 cup gula
1/2 cup tepung terigu
2 butir telur
100 ml santan kental
1/2 sdt essence pandan
kismis untuk menghias
minyak untuk mengoles

Cara membuat:
-panaskan oven dan loyang cupcakes/muffin kosong 350F
-didihkan air, gula, dan margarin.
-angkat dari api, masukan tepung sekaligus, aduk hingga licin.
-masukan telur satu persatu, aduk hingga adonan kalis
-beri essence pandan.
-masukan santan sedikit demi sedikit, aduk rata.
-keluarkan loyang dari oven, olesi dengan minyak menggunakan kuas.
-tuang dua sendok sayur adonan ke setiap cetakan muffin.
-tutup atas loyang dengan aluminum foil, panggang di 350F selama 15 menit.
-buka aluminum foil, turunkan ke 300F, panggang lagi selama 15 menit.
-keluarkan, biarkan dingin didalam cetakan.

Untuk: 15 potong

Hazelnut Cheesecake

original recipe by Viki.

Bahan I:
3 cup vanilla waffer (grind in a food processor)
4 tbsp mentega (cairkan) + 1 tbsp untuk mengoles loyang

Bahan II:
20 oz cream cheese (biarkan dalam suhu ruangan)
4 eggs (putih dan kuning dipisah)
1/3 cup heavy cream
1 cup gula
1 sdt lemon peel
1 cup tepung terigu
1 tsp baking powder
1 cup gound roasted hazelnut
3 tbsp hazelnut flavor liquor or hazelnut extract

Cara memasak bahan I:
- siapkan loyang bokar pasang khusus cheesecake berdiamter 20cm, alasi dengan kertas parchment.
- taruh ground vanilla waffer dimangkuk, tuangin mentega cair.
- aduk2 sampai membentuk paste.
- tekan2 di dasar loyang hingga menutupi seluruh dasar secara merata
- tusuk2 dengan garpu, panggang di oven 350F selama 15 menit
- angkat dan dinginkan

Cara memasak bahan II:
- mix creamcheese, heavy cream, gula, dan lemon peel sampai mengembang.
- masukan kuning telur satu persatu sambil terus di mixer.
- masukan tepung terigu dan baking powder yang sudah diayak sedikit demi sedikit sambil terus di mixer.
- masukan ground hazelnut
- di wadah terpisah, kocok putih telur hingga mengembang
- campurkan kocokan putih telur ke dalam cheese mix.
- masukan hazelnut extract, aduk rata.
- tuang ke dalam cetakan yang sudah dilapisi lapisan waffer, tutup atasnya dengan aluminum foil (supaya atas kue tidak cepat gosong sebelum kue benar2 matang)
- panggang di dalam oven 350F secara waterbath selama 30 menit.
- keluarkan dari waterbath, buka aluminium foilnya, panggang lagi di 350F selama 30 menit.
- setelah atasnya terlihat kuning kecoklatan, angkat, dan biarkan benar2 dingin sebelum di potong2.

White Chocolate Strawberry Cream Cake

Bahan I (White cake):
- Adaptasi antara Hot milk sponge cake dan European sponge
- Ikuti European sponge cake recipe cake tapi pakai 1 cup cake flour
- 2 cup melted butter + 3 tbsp milk

Cara membuat:
- lihat resep Hot Milk Sponge Cake
- ikuti resepnya tapi pakai 1 cup cake flour.
- setelah semua bahan tercampur, masukan 2 cup melted butter + 3 tbsp milk , aduk rata
- masukan dalam cetakan springform diameter 20 cm
- panggang dalam oven 325F selama 35 menit
- keluarkan dari oven , dinginkan
- setelah dingin, belah dua horizontal
- sisihkan

Bahan II (Filling): -->ini ternyata namanya white choco whipped ganache
- 2 cups heavy whipping cream
- 1/2 cup white chocolate, potong2
- 2 sdm gula pasir
- vanilla
- 3 sdm mentega putih
- 1 cup sliced srawberry, taburi gula pasir, aduk2 hingga gula meresap

Cara membuat bahan II (Filling):
- panaskan whipped cream sampai mendidih
- angkat dari api, masukan potongan cwhite choco, aduk sampai coklat meleleh semua dan teraduk rata.
- tuang dalam medium mixing bowl
- dinginkan dalam suhu ruangan, lalu masukan dalam kulkas dan dinginkan at least beberapa jam (up to 24 hours)
- keluarkan dari kulkas
- masukan 1 sdt vanilla
- kocok white chocolate whipped cream sampai mengembang
- kocok mentega putih sampai mengembang, campur ke dalam whipped cream, aduk rata
- masukan potongan strawberry, aduk rata
- sisihkan 1/2 cup filling untuk dekorasi
- oleskan filling ke satu bagian kue yang sudah dibelah dua
- buat seperti sandwich
- dinginkan

Bahan III (Decoration):
- 1 cup white chocolate
- 1 sdm vegetable shortening
- 1/2 cup filling
- shlivered almond (kenari)
- Beberapa buah strawberry

Cara membuat bahan III (Decoration):
- Buat bahan II setelah kue selesai dibuat.
- Lelehkan coklat putih dengan double boiler
- Masukan vegetable shortening, aduk rata.
- Panas2, tuangkan ke atas kue hingga menutupi seluruh permukaan atas kue, dinginkan
- Olesi pinggiran kue dengan sisa filling
- Taburi/tempeli pinggiran kue dengan kenari
- Hiasi kue dengan beberapa potong strawberry

Hot Milk Sponge Cake

This recipe is from the book "Joy of Cooking" ,1997 edition, pg. 947 with some modifications. This is THE recipe from where I developed most of my cake recipes. Enjoy.

Ingredients:
3/4 cup sifted cake flour
1 tsp baking powder
1/4 cup milk
2 tbsp unsalted butter
1/2 tsp vanilla extract
3/4 cup sugar
5 large eggs

Directions:
Preheat the oven to 350F. Line the bottom of a 9x2-inch-round-pan or 4x4-square-pan or a jelly-roll-pan. Sift cake flour and baking powder in a small bowl, set aside. Microwave milk and butter until steaming hot, set aside.

Put eggs and sugar in a big mixing bowl. Beat with mixer until triple in volume and resemble the consistency of softly whipped cream, about 7-10 minutes.

Sift the flour mix on top of the egg mixture in three addition, fold in evenly. Add the hot milk mixture and vanilla extract all at once, fold in until well combined.

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Remove from oven, let cool in the pan. Remove from pan by turning it upside down.