Durian Log Cake

I would like to use this Christmas log cake to make a closing for this year food posting. Here is my first white Christmas log cake and I thought of why not use the durian flesh to make the dressing as everyone of my  guests is a durian lover. The feedback is good and very well accepted. This log cake is absolutely  for the love of durian!

Recipe for the cake 孟老师的美味蛋糕卷

2 peices of plain sponge (size 36cm x 26cm)

Unsalted butter 40g

Egg yolk 100g

Caster sugar 20g

Egg white 160g

Caster Sugar 75g

Plain flour 55g

Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool.

Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. In another bowl whisk the egg whites with caster sugar until peak foam.

Fold the egg yolks into the egg whites then gently fold in the shifted flour.

Pour some egg mixture into a clean bowl then mix in the melted butter until well combine.  Pour back into the egg mixture and mix gently until everything well combine.

Pour the batter into prepared baking tray and spread evenly. Bake at 190C for 12 minutes. Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.

For the durian cream:

450g durian flesh (pureed)

400ml whipping cream (whipped)

300g custard (refer durian cake recipe)

Mix the custard with durian puree then fold in the whipped cream.

Cut the sponge cake into 10cm inch pieces (total 6 pieces)

Spread the durian cream on the cake and roll it up.  Keep in fridge until set. Serve immediately while it is cold from the fridge.

Framboise de Chocolat

I was given a privilege to make a birthday cake for a cell leader and requested that the cake has to be filled with plenty of cream and strawberries. Oh no! That's sound very much similar to the cake I did for my hubby last month. Well, I got to do something different as I will feel bored making the same thing again and this raspberry chocolate mousse cake come to my mind as I remember the taste was very well accepted by 200 folks in a pastor retirement ceremony 5 years ago. Woah! It was so long ago and I hope my skills is still there. 

Why framboise?  Fraimboise is the French word of raspberry and is often used to refer to alcohol distilled with the fruit which is one of my favorite ingredient for making cakes and desserts. Raspberry and chocolate are always the best combination. It bits of sour gives a ununique taste that refresh and lighten the chocolate mousse.

Ignore the strawberry and fresh cream on the cake which it is not suppose to be there but as for special request it ended up with this instead of raspberry. I couldn't manage to take a picture of the inner part of the cakes because it went off to everyone tummy in no time. Here is a sample of a piece of cut out cakes 5 years back and I manage to dig it out from somewhere. 

The previous cake was made with almond sponge base but this time I used my favorite cocoa sponge cake that I think will be suitable for asian taste buds. Other than the sponge base and the outlook of cream with strawberries; the mousse and the raspberry puree are still remain the same recipe. Again, this cake was very well accepted from everyone in the cell group.

Updated on 7th Dec:
A cell member manage to took this picture and pass it to me. Here give you an idea the look of a cut out cake.

Recipe for a 9 inches round cake

Two pieces of 8 inches cocoa sponge base

9 inches springform pan

70% dark chocolate 200g

Egg yolks 100g
Caster sugar 100g
Water 30g
Whipping cream 400g
Raspberry puree 170g (Puree with food processor and strain out the seeds)

For the garnish
250g whipping cream
A tablespoon sugar powder
85g raspberry puree (puree with food processor  and strain out the seeds)
25g caster sugar
half piece of gelatin leaves
Some fresh strawberry or raspberry

• Melt the chocolate at a double boiler.
• In another sauce pan, melt the sugar with water until it become sugar syrup.
• Beat the egg yolk in a mixing bowl with a whisk, adding the hot sugar syrup little by little until a think paste.
• Add in the melted chocolate follow by the raspberry puree until well combine.
• Whisk the whipping cream until the same consistency as the raspberry and chocolate mixture.
• Fold both ingredients together until well combine.
• Place a piece of cocoa sponge cake in the center of a cake pan. Pour half of the chocolate mousse on top then refridgerate until the mixture set. Add another piece of cocoa sponge on top and pour the remaining mousse mixture over the cake. Level them evenly and refrigerate until set.
• To make the raspberry topping, cook the raspberry puree with caster sugar until it simmering hot. Add in the gelatin leave which already soaked until soft. Stir until well combine. Set aside until it slightly cool down.
• At this stage, either pour the raspberry puree on the top of the cake evenly and refrigerate until ready to serve just like the last picture shown above or unmold the cake pan and do the fresh cream decoration. 
• Whip the cream with sugar powder until thicken then spread it evevly at the side of the cake as well as piping some curly cream at the top edges. Pour the raspberry puree at the top of the cake then refrigerate until all set. 
• Cut with a hot knife and serve.
• Enjoy!

Drunken Strawberry Chocolate Gateau

Here is a birthday cake I made for my darling birthday. It is always difficult to decide what  cake should I preapre for his big day with my limited skills and also limited time. He suggest to have a traditional soft sponge celebration cake and that sound like not too difficult thing for me. I just simply use an old recipe then add some strawberry will do. 

But I personally feel like that really nothing special and feel like lack of sincerity too. So I twist the flavour a bit on the cake by using marscapone cheese with some Cointreau and Baileys. That combination turn the cake to become very special although the outlook is just a normal birthday cake which could easy bought from a bakery shop. I brushed the sponge with plenty of Baileys that make the cocoa sponge so moist and soft then sandwich with the mascarpone cream that had added lots of Cointreau. The strawberry is a compliment that makes the whole cake so refreshing and looks prettier too. 

I could see the surprise expression from his face during his first bite on the cake and his smile told me he is super satisfy with the birthday cake. 

May the Lord Jesus Christ keep him and bless him on the year a head. 

Recipe

8 inches Cocoa Sponge Cake

Mascarpone Cheese 500g

Caster Sugar 100g

Freshly squeezed Lemon juice 2 tablespoon

Cointreau 4 tablespoons

Whipping cream 260ml

Half cups of baileys or more

Some strawberry

Whipping cream 300ml

1 tablespoon caster sugar

Some shredded chocolate flakes

• Beat the mascarpone cheese with sugar then add in the lemon juice follow by the Cointreau and mix well.
• In another bowl, whip up the whipping cream until about the same consistency as the mascarpone mixture. Fold the whipped cream into the mascarpone mixture.  Be aware not to over work with the mixture as they might split and the mixture will become rough. 
• Divide the cocoa soonge cake to 3 pieces then generously brush the baileys all over the cake. Spread some of the mascarpone cream on the brushed liquer cake then arrange some strawberry and cover with some mascarpone cream. Sandwich with the second piece of cake on top. 
• Brush some baileys on the second piece of cake then fill in the some mascarpone cream follow by the strawberry and then the mascarpone cream again. 
• Sandwich with the last piece of cake then brush all over with the remaining baileys on the cake. 
• Whip up the whipping cream with caster sugar until peak foam. Cover the whole cake with whipped cream then decorate it with some strawberry and shredded chocolate. Chill in the fridge for 5 hours or overnight before serve. 

Hokkaido Cupcakes

l think l have been very outdated these years as you might already heard about this hokkaido cupcakes a long time ago or you might have even bake them for many times but I am just started getting into the channel. I read a lot of hokkaido cupcakes from YouTube, facebook and other baking buddies websites and wonder what so special about it until I give it a try lately.  

Finally I understand why people get addicted to bake it again and again. The softness and lightness of this little dessert is absolutely fit the Asian taste buds. I went through few attempts and the texture getting better and better.  Thanks for those who generously share the recipes and experience at facebook and youtube to guide me to every successful attempt. Really appreciate!

Here is the recipe from a blogger Kitchen Tigress. However, I used plain flour instead of cake flour and the outcome is equally good to me. I also did not follow the baking time and temperarure as I feel that these little hokkaido babies need a gently and slowly temperature to grow in the oven. So I followed another baking buddy from a facebook who recommend me to bake the cupcakes in low temperature and longer time. It seems to be quite troublesome to keep adjusting the oven temperature within 45 minutes from 100C to 150C, but I must tell you it worth the effort.

Ingredients
45g egg yolks
20g caster sugar
35g vegetable oil
45g full cream milk
60g plain flour

135g egg whites
40g caster sugar

200g whipping cream
Some fresh fruits or strastrawberry
Some icing sugar

• Whisk the egg yolks with caster sugar until pale in color then add the oil follow by the milk. Shift in the plain flour and mix until no any lumps left.
• In another clean bowl, whisk the egg white until frothy then add the caster sugar in three batches and keep whisking until nearly to a stiff peak foam. 
• Fold in the egg white mixture to the egg yolk mixture in three batches until well mix.
• Divide the mixture into each hokkaido cups about 80 to 90 percent full and bake in 100C preheated oven. 
• Bake at 100C for 10 minutes follow by 120C for 20 minutes then 140C for 15 minutes and lastly 150C for 10 minutes. 
• Bring out the cupcakes from the oven to cool down while preparing the cream.
• Whisk the whipping cream with a tablespoon caster sugar until stiff peak.
• Once the cupcakes completly cool down, pipe the whipped cream into the cupcakes and decorate it with fresh fruits. Dust some icing sugar if you like it to look prettier.
• Best serve cold.

Tiramisu Cake

Many friends asked for this recipe and sorry for the delay. Enjoy!!

Ingredient for 9 inches round cake:

Mascarpone Cheese 500g

Caster Sugar 100g

Freshly squeezed Lemon juice 2 tablespoon

Rum or Brandy  3 tablespoons

Whipping cream 260ml 

Coffee Syrup:

Caster sugar 40g

Hot water 80ml

Instant Coffee 3 tablespoon

Kahlua Coffee liqueur 4 teaspoon

2 pieces of 8 inches cocoa sponge cake 

Some cocoa powder

1. Beat the mascarpone cheese with sugar then add in the lemon juice follow by the rum or brandy.
2. In another bowl, whip up the whipping cream until about the same consistency as the mascarpone mixture.
3. Fold the whipped cream into the mascarpone mixture.  Be aware not to over work with the mixture as they might split and the mixture will become rough. 
4. In another small bowl, mix the hot water with the instant coffee and sugar until dissolved. Then, add in the kahlua Liqueur.
5. Using a springform pan or cake ring, place a piece of cocoa sponge cake then brush some coffee syrup all over the cake. 
6. Pour half of the mascarpone cream on the brushed liquer cake then place another piece of cake on top. Brush the remaining coffee syrup on the cake then fill in the remaining mascarpone cream. 
7. Chill in the fridge for 5 hours or overnight before unmold the cake. Dust some cocoa powder on top and portion with a hot knife for every slice.

PS: Here is the recipe for the cocoa sponge cake

Durian Roulade

Recipe for the cake 孟老师的美味蛋糕卷
Plain sponge (size 36cm x 26cm):

Unsalted butter 40g
Egg yolk 100g
Caster sugar 20g
Egg white 160g
Caster Sugar 75g
Plain flour 55g

• Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool.
• Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. In another bowl whisk the egg whites with caster sugar until peak foam.
• Fold the egg yolks into the egg whites then gently fold in the shifted flour.
• Pour some egg mixture into a clean bowl then mix in the melted butter until well combine.  Pour back into the egg mixture and mix gently until everything well combine.
• Pour the batter into prepared baking tray and spread evenly. Bake at 190C for 12 minutes. 
• Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.

For the durian cream:

200g durian flesh (pureed)

200ml whipping cream (whipped)

200g custard (refer durian cake recipe)

Mix the custard with durian puree then fold in the whipped cream

Spread on the cake and roll it up.  Keep in fridge until set. Serve immediately while it is cold from the fridge.

Baked Chocolate Cheesecake II

Original recipe from Nigella Lawson (Nigella Feasts) 9 inches round pan

For the base:
200g digestive biscuits
100g unsalted butter
1 tablespoon cocoa powder

For the filling:

175g dark chocolate
500g Philadelphia cream cheese
120g caster sugar
1 tablespoon cornflour
3 large eggs
3 large egg yolks
150 ml sour cream
½ teaspoon cocoa & 1 teaspoon instant coffee dissolved in 1 tablespoon hot water

For the glaze:
2 tablespoon cream
55g dark chocolate, finely chopped
1 tablespoon golden syrup
1 tablespoon warm water

• Make the base, process the biscuits to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tips them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filing. 
• Preheat the oven to 180’C. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly. 
• Beat the cream cheese to soften it and then add the sugar and cornflour, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter. 
• Take the springform tin out of the the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform tin in a roasting pan and pour in the cheesecake filing. 
• Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. 
• Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. 
• Let it lose its chill before unspringing the cheesecake to serve. 
• To make the chocolate glaze, very gently melt the chopped chocolate and cream. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Add the golden syrup and mix well. Add the warm water then mix till you got a smooth chocolate glaze. 
• Pour it evenly on the center of the chocolate cheesecake. Chill in the fridge for few minutes until the glaze slightly set.
• Use a hot knife to cut the cheesecake.

Pistachio & Hazelnut Swiss Roll

Plain sponge (size 36cm x 26cm)

Ingredients:
Unsalted butter 40g
Egg yolk 100g
Caster sugar 20g
Egg white 160g
Caster Sugar 75g
Plain flour 55g

Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool.

Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. In another bowl whisk the egg whites with caster sugar until peak foam.

Fold the egg yolks into the egg whites then gently fold in the shifted flour. Pour some batter into a clean bowl then mix in the melted butter until well combine.

Pour back into the eggs mixture and mix gently until everything well combine.Pour the batter into prepared baking tray. Bake at 190C for 10 - 12 minutes..Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.

Whip 250 grams of cream and spread evenly on the cake. Shredded some chocolate on top and roll it up nicely. Spread the remaining cream around the swill roll and coated with some toasted pistachio and hazelnut. Keep in'the fridge for an hour and serve.

Durian Cheesecake (soft) 2

香浓湿润的榴莲乳酪蛋糕让爱吃榴莲的你无法抗拒

Recipe from Chef Alan Kok

1 slice 8" sponge cake

250g cream cheese

 3 egg yolks

150ml fresh milk

150g durian flesh (pureed)

3 egg whites

60g caster sugar

Preheat the oven to 180C. Line an eight inches round cake tin with grease proof paper and put in a slice of prepared sponge cake. Greased the side of the pan with butter and coated with bread flour. Beat cream cheese, egg yolks at low speed until well mixed. Add fresh milk, durian pureed and mix well.In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed. Mix egg whites into durian batter in 3 batches. Pour mixture onto sponge cake.Steam bake the cheesecake at 180C for 20 minutes. Reduce the heat to 140C and bake for another 1 1/2 hours.Leave cake to cool in the oven with door ajar 1 hour. Chill in the fridge for overnight. 

Pure Chocolate Cake

不使用可可粉, 而是让巧克力充分融化后加入来烘烤

成为较湿润的简单蛋糕。

Recipe from 西点学习大百科

Recipe for 23cm round baking pan:

70% dark chocolate 280g

Unsalted butter 200g
6 large eggs

pinch of salt

Caster sugar110g

Plain flour 100g



1. Rub the bottom and the side of baking pan with butter and coated with plain flour. This is to avoid the cake sticking at the pan and easily unmold the cake later.
2. Seperate 4 egg yolk and 4 egg white and add another 2 whole eggs into the egg yolks. Lightly whisk the egg yolk and white until just mixed.
3. Melted the chchocolate at a double boiler with low heat.
4. In another bowl, beat the butter until mayonnaise consistency then add the melted chocolate. 
5. Add the mixed egg yolk and white into the chocolate butter. Add little by little about 8 times.
6. In another clean bowl, whisk the 4 egg whites until fluffy then add the sugar in three batches. Beat until peak stiff consistency. 
7. Fold in 1/3 of the egg white to the chocolate batter then fold in all the shifted plain flour.
8. Gently fold in the rest of the egg whites and mix well. Pour into the baking pan and bake at 160C preheated oven for 40 to 45 minutes.