Showing posts with label Cakes Recipe. Show all posts
Showing posts with label Cakes Recipe. Show all posts

Spicy Korean Rice Cakes

7:39 PM | Labels: , ,

This Korean dish of cylindrical rice cakes (duk) covered in a thick , spicy sauce is a popular street food in Korea. It is eaten as a casual meal at home or as a drinking snacks.

Preparation:

  1. Soak rice cakes (duk)for about an hour in cold water.*
  2. In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce.
  3. Bring to a boil.
  4. Add fish cakes.
  5. Bring to a boil.
  6. Add the mushrooms, cabbage, and rice cakes.
  7. Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.
Source: koreanfood
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Posted by Unknown

French Macaroon

8:16 PM | Labels: , ,


http://visual-eyes.ca/en/



Line a baking sheet with a silicone baking mat.

Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30strokes.

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.

When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.

Preheat oven to 285 degrees F (140 degrees C).

Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Source: allrecipe

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Posted by Unknown

Nanaimo Bars III

9:56 PM | Labels: ,


In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Source: allrecipes
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Posted by Unknown

German Cheesecake

8:34 PM | Labels: ,


Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch spring form pan. Mix together the sugar, cornstarch, and flour and set aside.
Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

Source: allrecipes

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Posted by Unknown

Chocolate Cake

10:45 PM | Labels:


For the chocolate icing
  1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20 cm/8 in sandwich tins.
  2. For the cake, place all the ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon , or electric whisk, beat the mixture until smooth and well combined.
  3. Add the boiling water to the mixture, a little at a time, until smooth. (the cake mixture will now be very liquid)
  4. Divide the cake batter batter between the sandwich tins and bake in the oven for 25-35 minutes or until the top is firm to the touch and skewer inserted into the centre of the cake comes out clean.
  5. Removes the cake from the oven and allow to cool completely, still in their tins, before icing.
  6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours or until thick enough to spread over the cake.
  7. To assemble the cake , run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
  8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
  9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
Source: bbc.co.uk
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Posted by Unknown
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