Pianono

Pianono

Ingredients:

• 6 eggs separated
• 6 tbsp sugar
• 6 tbsp cake flour, sifted
• 1/3 tsp cream of tartar
• caster or superfine sugar for dusting
• margarine

Cooking Instructions

1. Preheat oven at 375°F.
2. Beat the egg whites with an electric hand mixer.
3. Slowly add the sugar one tbsp at a time beating well after each addition.
4. Beat the egg yolks and add them to the egg whites at a slow speed.
5. Fold in the flour one tablespoon at a time.
6. Pour the mixture gently into the prepared jelly roll pan, lined with wax paper.
7. Bake in the oven for about 15 minutes or until the center of the cake is slightly springy.
8. Remove from oven and let the cake cool.
9. On a work surface sprinkle the wax paper evenly with caster sugar.
10. Turn the pan onto the sugared wax paper, then carefully remove the tin.
11. Remove the wax paper from the cake.
12. Spread the margarine over the cake, sprinkle with sugar over the margarine.
13. With the longest side facing you, roll up the cake away from you.
14. Dust it with sugar and slice crosswise.

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Coffee Buttercream Sans Rival

Coffee Buttercream Sans Rival

serves around 8


Meringue 

This recipe is good enough to make three rectangular sheets that could fit in a half-sheet tray (18 by 13 inches). I decided to pipe the meringue into rounds instead of rectangles, but I still used a sheet tray lined with a silicone mat that measures 11 5/8 by 16 ½ inches. Two rounds fit in the silicone mat so I worked in batches. Alternatively, you can also use cake pans, greased, lined with parchment, greased again, and floured.

• 180 grams clean egg whites
• a pinch of cream of tartar
• 170 grams granulated sugar
• 10 grams all-purpose flour
• 50 grams granulated sugar (for the flour and nut mixture)
• 60 grams cashew nuts, processed/chopped into very small pieces
• additional cashew nuts for decoration

Whip the egg whites and cream of tartar until soft peaks. Gradually add the sugar and whip until stiff.Combine the sugar, flour and nuts and fold it into the meringue, working in 3 additions. Use a piping bag to pipe the mixture onto the pan, using a spiral motion to create equal circles. Bake at 350 F/180 C for 30 – 45 minutes or until golden brown. Allow to cool at room temperature.

Coffee Buttercream
recipe adapted from Memories of Philippine Kitchens by Amy Besa and Romy Dorotan

• 7 egg yolks
• ¾ cup sugar
• ½ cup heavy cream
• 454 grams/1 pound unsalted butter at room temperature
• 2 teaspoons vanilla extract
• 6 tablespoons coffee powder (or more if a stronger flavor is desired)

Beat the yolks and sugar using an electric mixer fitted with a whisk attachment, until it becomes light and lemon-colored. Warm the heavy cream in a large saucepan, until bubbles appear around the sides. Whisk the heavy cream into the yolks and return it to the saucepan. Stir over low heat until thick, around 10 – 12 minutes. Be careful not to let it boil or else it will curdle. Remove from heat, transfer to a large bowl (or the bowl of an electric mixer) and let it cool.
You can whisk the buttercream by hand or use an electric mixer, with the paddle attachment. Either way, add the butter into the cooled custard bit by bit, beating the pieces in until completely absorbed before adding in the next. Add the vanilla extract. When all the butter has been incorporated and the mixture is smooth, you can set aside 1/3 of the buttercream, and mix in the coffee powder into the remaining 2/3. Set aside until ready to use.
Assemble: place one layer of meringue on a plate or cake board. Using a straight or offset spatula, spread an even but thin layer of buttercream on it, and top with the second layer. Repeat, then top with the third layer. Spread the buttercream on top, and along the sides. When the coating is generous and even, you can pipe decorative rosettes using the regular buttercream on top. If the surrounding temperature is a bit warm the buttercream might soften too much for you to achieve good, sturdy piping. At this point you can let the mixture rest in the fridge, or to speed up the process, place it in the freezer for a couple of minutes.
Coat the sides and sprinkle the top with the chopped cashew nuts. When coating the sides, get a handful of the chopped nuts and lightly pat the side making sure that the nuts stick to the buttercream. The excess will fall of and you can clean it up when you’re done decorating.
Place it in the refrigerator or freezer until ready to serve.


source :  the Hungry Giant

Filipino Cheese Cupcake

FILIPINO CHEESE CUPCAKE

• 1 cup butter
  ½ cup sugar
  2 cans of condensed milk (1 can = 14 oz, so 28 oz total)
• 1 tsp vanilla
• 3 cups cake flour (sifted)
• 1 tsp baking powder
• 3 eggs
• ½ cup Extra-Sharp Cheddar Cheese, shredded for the batter mixture
• ½ cup Extra-Sharp Cheddar Cheese, shredded cheese for topping, you can use more...until top of cupcake is covered with cheese

Cooking Instructions:

1. Heat oven at 325 degrees. Arrange cupcake liners in a baking pan or silicone muffin pan or cups. In a stand up mixer, beat butter and sugar until creamy. Add vanilla, condensed milk, and add eggs one at a time while beating the batter. 
2. In a separate bowl, combine sifted cake flour and baking powder. Mix dry ingredients with the creamed butter. Lastly, add 1/2 cup of shredded cheddar cheese. Mix well.
3. Use a small ice cream scooper (I like to use the Pampered Chef Medium Scooper...perfect one scoop for each cup) to fill the cupcake liners with the cupcake batter (3/4 full). Sprinkle cheese on top. Bake for 30-35 minutes or until golden brown. 
4. Yields about 3 dozen regular-sized cupcakes.

Custard Cake

Custard Cake

Ingredients:
For the caramel:
1 cup sugar
1/2 c water

For the custard:
3 egg yolks
1 can condensed milk
1 can evaporated milk

For the cake
5 egg yolks
2 1/4 c cake flour
3/4 c sugar
1 tbsp baking powder
3/4 c of water with any flavoring, mocha or orange juice (I used vanilla)

For the meringue
8 egg whites
1/2 tsp cream of tartar
1/2 c sugar

Procedure:
Pre-heat oven to 350 degrees F.

In a heavy sauce pan, combine sugar  and water. Do not stir.  On medium heat, caramelize sugar  until it turns golden brown.  Immediately pour it over a 9 inch baking pan. Set aside.

For the custard: Mix all ingredient together.  Stir lightly using a whisk.  Strain and pour it over to the caramelized pan. Set aside.

For the cake:
Sift together all the dry ingredients.  Beat the eggs and gradually add the dry ingredients and the flavored water.  Set aside.

For the meringue:  Using a stand mixer , beat the eggs whites until fluffy and add cream of tartar and continue to beat until soft peaks begin to form.  Gradually add sugar and continue beating until it becomes stiff.

Fold the cake mixture into meringue mixture, until it is well blended.  Make sure to eliminate any bubbles in the process.

Slowly pour into the pan.  Bake in a baine marie for about an hour or until firm.  Let it cool.  Run a knife around the pan and turn it upside down. - See more at: http://www.skiptomalou.net/2011/12/nana-mings-classic-custard-cake.html#sthash.XUK1HE2l.dpuf

Custard Cake

For the caramel:
1 cup sugar
1/2 c water

For the custard:
3 egg yolks
1 can condensed milk
1 can evaporated milk

For the cake
5 egg yolks
2 1/4 c cake flour
3/4 c sugar
1 tbsp baking powder
3/4 c of water with any flavoring, mocha or orange juice (I used vanilla)

For the meringue
8 egg whites
1/2 tsp cream of tartar
1/2 c sugar


Cooking Instructions:

Pre-heat oven to 350 degrees F.

In a heavy sauce pan, combine sugar  and water. Do not stir.  On medium heat, caramelize sugar  until it turns golden brown.  Immediately pour it over a 9 inch baking pan. Set aside.

For the custard: Mix all ingredient together.  Stir lightly using a whisk.  Strain and pour it over to the caramelized pan. Set aside.

For the cake:
Sift together all the dry ingredients.  Beat the eggs and gradually add the dry ingredients and the flavored water.  Set aside.

For the meringue:  Using a stand mixer , beat the eggs whites until fluffy and add cream of tartar and continue to beat until soft peaks begin to form.  Gradually add sugar and continue beating until it becomes stiff.

Fold the cake mixture into meringue mixture, until it is well blended.  Make sure to eliminate any bubbles in the process.

Slowly pour into the pan.  Bake in a baine marie for about an hour or until firm.  Let it cool.  Run a knife around the pan and turn it upside down.

source : skip to malou

Buko Pandan Cheesecake

Buko Pandan Cheesecake


INGREDIENTS FOR  CRUST:
1 cup Graham Crackers (crushed)
1/3 T butter melted
INGREDIENTS FOR CREAM CHEESE FILLING:
2 T butter
2 T honey
2 T buko liquid (to be used with gelatine)
2 T pandan extract**
2 t gelatine dissolved in 2 T buko liquid
1 can condensed milk
2 block of 8 oz. Cream Cheese, softened
**add a little of green food coloring if you want a darker shade of green.
 
 
Combine graham crackers and butter. Press into a base of a 20cm spring form pan. Chill.

Heat condensed milk, honey and butter in a saucepan until combined. Boil for 10 minutes stirring continuously.
Beat cream cheese until soft, stir in gelatine mixture and condensed milk mixture. Pour into prepared crumb base. Chill for 2-3 hours.
 
 
INGREDIENTS FOR THE BUKO:
 
1 can of buko (young coconut) Sliced thinly
1 T corn syrup
1/4 C buko liquid
1/4 C sugar
 
Bring all the ingredients to a boil until syrup consistency.
Garnish on top of the chilled cream cheese. 

source : bisayajudkaayo

Caramel Cake with Caramelized Butter Frosting

Caramel Cake with Caramelized Butter Frosting


Caramel Cake


155 g  [scant 2/3 cup] unsalted butter - softened at room temperature
1 1/4 cups granulated sugar
1/2 tsp fine salt
2 eggs - room temperature
1/2 tsp vanilla extract
2 cups plain flour
1/2 tsp baking powder
1 cup milk - room temperature
1/3 cup caramel syrup (recipe below)

1. Preheat oven to 180°C/fan 160°C/350°F/gas mark 4. Grease a deep 9-inch/23cm round cake pan.
2. Sift flour, baking powder, and salt together. Set aside.
3. With an electric mixer, cream or beat the butter and sugar until light and fluffy.
4. Add eggs one at a time making sure to mix well after each addition.
5. Add vanilla extract. Mix well.
6. Using a spatula or wooden spoon, fold one third of the flour mixture into the butter mixture.
7. When incorporated, add half of the milk a little at a time.
8. Add another third of the flour then add half of the milk and finish with the last third of the flour mixture.
9. Pour the batter in the greased cake pan.
10. Bake for about 45 minutes or until a skewer inserted in the middle comes out clean.
11. Cool completely before icing it. Cake will keep for three days at room temperature.

Caramel Syrup

2 cups granulated sugar
1/2 cup water
1 cup water - for stopping caramelization process

1. In a small stainless steel saucepan with tall sides, mix water and sugar. Brush down any stray sugar crystals with wet pastry brush.
2. Bring to boil in high heat. Cook until smoking slightly and the colour becomes dark amber.
3. Very carefully pour in one cup water. Caramel will jump and splutter about. Be careful!
4. Stir over medium heat until it has reduced slightly and feels sticky between two fingers. (Obviously wait for it to cool in a spoon before touching it.)
5. Remove from heat and cool completely. Syrup may be stored in jars.

Caramelized Butter Frosting

3/4 cup unsalted butter - softened
260 g  [2 cups] icing sugar (confectioner's) - sifted
5 Tbsp double cream
2 tsp vanilla extract
1 Tbsp caramel syrup
sea salt to taste

1. Cook butter in a saucepan until brown (about 5 minutes). Strain through a fine mesh sieve and set aside to cool.
2. Beat melted butter in a bowl while adding icing sugar a little at a time.
3. Add double cream and caramel syrup. Add salt to taste.

source : desarapen

Pandan Chiffon Cake

Pandan Chiffon Cake

(recipe suitable for two 9" by 2 1/2" round pans, or one 10" by 3" round pan)
{A}
2 1/4 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup white sugar
{B}
1/2 cup corn/canola oil
7 egg yolks, from large eggs, at room temperature
2/3 cup water, coconut juice or coconut milk (your choice)
1 teaspoon pandan paste **
{C}
7 eggwhites
1/2 teaspoon cream of tartar
{D}
3/4 cup white sugar
**You can replace this with 1 teaspoon clear pandan extract plus 1/2 teaspoon green gel paste

Cooking Instructions:

1.  Preheat oven to 175 degrees Celsius.  Line bottom of baking pan/s with parchment paper.  Do not grease.
2.  In a large bowl, combine {A} well.  Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3.  In a separate bowl, beat {C} on high speed until frothy.  Gradually add in the sugar in {D} and beat until stiff peaks are formed.  Gradually and gently fold in egg whites into egg yolk mixture.  Pour batter into baking pan.  If using two 9" pans, divide the batter equally.
4.  Bake for about 55 minutes or until top springs back when lightly touched.  Invert pan into wire rack immediately and cool completely.
5. To release cake from, carefully run a think knife around sides of pan, then invert.  For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.

source : pinoyinoz