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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!!!

Palitaw (Filipino Dessert)

My first home made Palitaw. Hehehe, kong kailan ako tumanda saka pa ako nagtiyagang magluto ng native sweets. Nakakasawa na kasi ang cake kaya balik native ako ngayon. Hindi ako natututong magluto nito noon dahil wala akong interest at tiyaga at isa pa namihasa din dahil may tigagawa. Matagal ko ng inaasam-asam na makakain ulit ng Palitaw pero malayo na ako sa kaibigan kong mabait at masipag. Kaya heto ako’t nagsariling sikap :).

Sa tutuo lang medyo nahirapan ako sa dough dahil dumidikit ito sa kamay ko everytime I tried to flatten it. Yon pala medyo sumobra lang ang tubig kaya ito basa. Basically, it is very easy to do pero siguro ganun lang talaga kapag first timer pa. It’s like as if you are experimenting. Tiyaga lang talaga ang kailangan. Here’s the result of what I made.

 

 

The recipe:

Ingredients:

500 gram glutinous rice flour

3/4 cup water

coconut flakes

white sugar

sesame seeds (toasted)

Mix rice flour with water to make dough. Make little balls then flatten. Boil water in a saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float. Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes.

Buko Pandan

Buko Pandan

Servings: 8

Ingredients: (you can buy all ingredients in any asian store / alle Zutaten sind im Asia Laden erhältlich)

4 packs frozen young coconut (buko – junge Kokosnuss)
1 packet green Agar-Agar powder or gelatine
2 tsps. pandan flavouring
2 tsps. Lye Water
1 can sweetened milk
1 cup whip cream (1 Becher frische Schlagsahne)
250 gram sugar

Procedure:

First of all, you have to defrost buko before you start preparing the rest of the recipe. Dissolve Agar-Agar powder in 1 ½ litre of water. Add 250g sugar, stir and bring to boil over low heat. Add lye water and pandan flavour and stir well. Pour into a shallow pan and allow to cool.

Pour sweetened milk and whip cream into a large deep bowl and toss to blend well. Cut chilled Agar-Agar into cubes. Then add buko and Agar-Agar cubes into the mixture and chill before serving.

P.S

To those who are having difficulties finding frozen young coconut, here’s the picture of the said product. Meron ding nasa nasa lata but it taste nothing so you’d better ask the store owner if they can order the frozen one for you. It’s imported from Thailand.