First time I saw the book of Junko’s at Mbak R’s house, I thought how on earth could you make that. Then I saw it again on her blog. She never failed to amaze me again and again. And I can sense her contribution in this month’s challenge because all of a sudden we have [...]]]>

First time I saw the book of Junko’s at Mbak R’s house, I thought how on earth could you make that. Then I saw it again on her blog. She never failed to amaze me again and again. And I can sense her contribution in this month’s challenge because all of a sudden we have to make this. But if it’s not because I had to I don’t think I would make it. Was already threatened by the complicated look of it. At first when reading the recipe, immediately gotten a headache. Needed more than 3 times to read the recipe to finally get where everything goes and when.

The cake was typical Asian cake, very moist and soft. Somehow I find the filling of whipped cream and mandarine oranges complemented the taste and texture of the cake. Will I make it again? If it was not that complicated I might. Hehehe.

 Ingredients:

Batter 1:
– 4 egg yolks
– 40 gr caster sugar
– 40 ml oil
– 60 gr water
– 80 gr all-purpose flour

Batter 2:
– 60 gr (from +/- 2 eggs) egg whites
– 15 gr caster sugar
– 10 gr cornstarch

Batter 3:
– 160-175 (from 5-6 eggs) egg whites
– 0.5 gr salt (I used 1/4 tsp)
– 50 gr caster sugar
– 1 tsp lemon juice
– 15 gr cornstarch

– I added 2 tsp lemon gel in the batter for flavouring

– Food colouring(s)

– 2 9×9 baking pans (22,5cm)
– thickened cream (and/or nutella, cake crumbs, sliced fruits, canned fruits, etc.) for filling

Directions:

1. Cut two 9×9 greaseproof paper and draw patterns on each of them. (I didn’t do this, I just did it free handedly). Lightly grease the baking pans, then place the greaseproof paper on the baking pan. Then lightly grease the greaseproof paper. Preheat oven to 165-175C.

2. Prepare batter 1: in a medium or large bowl, beat together yolks and sugar on high speed until thick and pale. Add oil and beat on medium-low speed until blended. With the mixer still on medium-low, add water and mix thoroughly. Lastly, add flour and mix until just combined.

3. Rinse beaters and prepare batter 2: Beat egg whites and caster sugar until soft peaks form. Add cornstarch and beat until mixed throughly.

4. Add 5-6 Tbsp of batter 1 into batter 2. Add food colouring, or divide batters into any number of colours you wish to use and colour them differently. Then start painting on your greaseproof paper. Place painted pan in the freezer.

5. Prepare batter 3: beat egg whites, salt, caster sugar, and lemon juice until soft peak forms. Mix in cornstarch.Mix batter 3 with remaining of batter 1. If you want to colour the cake, add in food colouring now. Mix with a metal spoon a few times to lighten the batter, then add the rest of batter 3. Mix lightly until just combined.

6. Take pan out of freezer. Pour batter and spread evenly. Bake 20-25 minutes or until toothpick test comes out clean. Cool on pan for 5 minutes, then invert onto another baking paper. Peel baking paper and discard.

7. When the cake has cooled, prepare filling. I used whipped cream with mandarine oranges. Spread filling evenly, then roll, using the baking paper as guide. Serve.

Ingredients :

– 500 gr mascarpone

– 600 ml whipped cream

– 4 tbsp icing sugar (or to your taste, because I usually like it less sweet)

Coffee syrup :

– 250 ml strong espresso

– 100 ml tia maria or other coffee based liquor (optional) [...]]]> For story do visit my photo blog here.

Ingredients :

– 500 gr mascarpone

– 600 ml whipped cream

– 4 tbsp icing sugar (or to your taste, because I usually like it less sweet)

Coffee syrup :

– 250 ml strong espresso

– 100 ml tia maria or other coffee based liquor (optional)

– 1 tbsp sugar – 1 big package of lady fingers – Cocoa powder to garnish

Directions :

– Whipped cream with icing sugar until hard peak add mascarpone and mix well.

Set aside.

– In a 20cm springform arrange lady fingers on the bottom of the tin, sprinkle with lots of coffee syrup.

– Top with mascarpone whipped cream mix. Repeat the whole process until the top of the sprinform tin.

– Set aside in the fridge for an hour.

– Take out from the fridge and open the springform carefully.

– Arrange the rest of lady fingers around the tiramisu and put a nice ribbon to hold everything in place.

– Garnish the top with cocoa powder.

My notes:

– When I mean sprinle with lots of coffee syrup then I mean lots until soaked because you don’t want your lady fingers to be dry.

– If you are in a hurry you can set it aside on the freezer for 15 minutes.

– The original recipe calls of egg yolk but I omit this altogether since I’m not very confident in cooking with raw egg, however I’ve always made my tiramisu this way and I never felt that I’m missing on anything.

– If you live in a tropical climate like Indonesia then use non dairy whipped cream and add 1tsb powder gelatine to your whipped cream mix to stabilize your whipped cream.

Source : Natural Cooking Club

There were actually 2 competitions that we could enter as the KBB member but I’m really sorry I could only enter 1 which is the food photography competition.

For recipe click here. I just [...]]]>
Hip hip hoera, Happy 2nd Birthday KBB!!! Semoga KBB makin jaya dan selalu jadi tempat kita semua untuk belajar baking sama2.

There were actually 2 competitions that we could enter as the KBB member but I’m really sorry I could only enter 1 which is the food photography competition.

For recipe click here. I just changed the lemon glaze into strawberry. ]]> https://www.whittycute.com/beverages/kbb13-kbb-2nd-anniversary-celebration-strawberry-new-york-cheesecake-2/feed/ 1