Cakes N Pastries

Eggnog Cherry Torte

Oct 29 2011

Eggnog Cherry Torte

This Eggnog cake is mouth watering. I am actually not a fan of eggnog but on this cake…it’s irresistible! Friends of mine on Facebook are crazy about this. :)

Eggnog Cherry Torte
Recipe Type: Cake
Prep time: 1 hour 30 mins
Cook time: 1 hour
Total time: 2 hours 30 mins
Serves: 12
Ingredients
  • DOUGH:
  • 80 grams butter
  • 100 grams sugar
  • 5 egg yolks
  • 200 grams chopped hazelnuts
  • 1 teaspoon baking powder
  • 5 egg whites
  • FILLING:
  • 800grams tinned cherries
  • 4 tablespoons cornflour
  • 2 tablespoons caster sugar
  • 100ml Kirsch (if unable use rum or sherry)
  • 800ml thickened cream
  • 30grams vanilla sugar (or icing sugar and vanilla essence)
  • 6 to 8 tbs eggnog
  • DECORATION:
  • 100 grams chocolate, grated or shaved
Instructions
  1. HOW TO:
  2. In a large bowl, combine butter, sugar, eggyolks, chopped hazelnuts and baking together, beat until well blended. Gently fold in egg whites until just combined. Thoroughly grease a 26 gauge springform pan. Pour batter and bake for about 1 hour. Remove and cool.
  3. Drain cherry pie filling in a colander to remove most of the thickened juices. Mix cornflour and sugar with some cherry juice. Add cherries and remaining juice to a pan and boil until reduced to a pulp. Add kirsch and thicken with cornflour mixture. Stir well then allow to cool slightly. Should be like jam.
  4. Take the cool sponge and soak the top layers with Kirsch, then spread over with warm jam mixture. Allow to cool and set.
  5. Whip cream and sugar until stiff. Spread cream on top of jam; keep some cream for piping dollops. Spread eggnog on top of cream, pipe a dollop for each portion around the edge and sprinkle with chocolate shavings.
  6. GOODLUCK AND BON APPETIT!!!

By Beng • Cakes N Pastries, Desserts • 3

Strawberry Cake With Almonds

May 17 2011

Strawberry Cake With Almonds

I guarantee you, this one is so delicious!

Ingredients for 16 pieces

For the sponge:
3 eggs
90 g sugar
60 g flour
40 g cornstarch
1 pinch salt

For the filling:
8 sheets of white gelatin
600 g strawberries
400 g cream cheese
125 Creme fraiche
5 tablespoons sugar
Juice of one lemon
250 ml cream
In addition,
400 g strawberries
1 pack of red jelly
250 ml cream
1 pack vanilla sugar
100 g almonds

Preheat oven to 180 degrees (convection oven 160 degrees) Preheat. Separate the eggs, beat the egg whites until stiff. The egg yolks with 3 tablespoons hot water until fluffy, sugar can be a trickle and beat the mixture is thick and fluffy. Add the egg white on it. Flour with cornstarch and salt and mix about seven. All fold in gently. The mixture to a fill the bottom with parchment paper-lined spring form (diameter 26 cm) and bake in preheated oven 20-25 minutes baking. Remove from oven, cool on a wire rack in the form completely leave. Remove baking paper.

Soak gelatin in cold water. 600 g strawberries, clean, wash. 300 g of puree it. Remainder cut into small cubes and set aside. The strawberry puree with cream cheese, creme fraiche, stir sugar and lemon juice until creamy. Strawberry pieces including lift. Dissolve the gelatin dripping wet in a small saucepan over low heat and draw in a thin stream with the cream cheese and strawberry cream. Ca. 20 minutes in the fridge. Once the cream begins to thicken, beat the cream until stiff and fold into the strawberry cream.

The sponge cake set on a cake plate and include a cake ring around it. The fresh strawberry cream cheese spread on the sponge and smooth out. The cake at least 3 hours in the refrigerator. Clean and wash the remaining strawberries, pat dry, cut into slices and spread on the solidified cake. Prepare the jelly according to packet instructions, cool, stirring occasionally, but not to set. Spread on the strawberries, put another cake cool 2 hours. 6 The almonds in a pan without fat easily roast, let cool. The cream with vanilla sugar until stiff. The cake ring to solve. Brush edge of pie with whipped cream and garnish with almonds.

By Beng • Cakes N Pastries, Cooking Made Easy • 4 • Tags: , ,

Sweet Bread And Adieu Germany

Feb 12 2008

Sweet Bread And Adieu Germany

Dear Readers,

I know that this site has been neglected for quiet a long time now. Sorry for this but I’m so tied up with my work thus I never got the chance to post an update hence I made a thought of closing this foodblog.The only thing that keeps me from doing it is your positive feedbacks. Thus I decided to go on food blogging once in awhile when time permits. I hope you understand. More…

By Beng • Cakes N Pastries • 8

Sweet Cinnamon Rolls and my Diet

May 5 2006

Sweet Cinnamon Rolls and my Diet

I was so depressed after my birthday party last March. I felt insecured after seeing my old friends still slim and sexy, while I am weighing double to their weight. So, soonest they left…I started having a diet. Diva Jing sent me a copy of her diet plan she got somewhere, this Weight Loss Diet program was developed in conjunction with a grant from the US Department of Agriculture and the Food and Drug Administration.

My agony started with Day 1, the meal plan was consisted of all kinds of fruits except banana. I survived the first half of the day with ease. Later in the afternoon, I started imagining food while eating apple I dusted with cinnamon. Whoa, the scent of cinnamon reminds me the tasty cinnamon rolls. Crazy as I am, I turned on my pc and started searching for the recipe. Yes I know I was on diet but see, the spirit is indeed willing but the flesh is weak. So I surrendered and baked this delicious sweet cinnamon rolls instead.

Cinnamon Rolls

Wanna try it?

More…

By Beng • Cakes N Pastries • 21

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