INGREDIENTS:
2/3 cup confectioners' sugar
Cup warm water
1 cup scalded milk
active dry yeast
6 ounces butter
3/4 cup sugar
1/2 teaspoon salt (if using unsalted butter, increase salt to 1 teaspoon)
6 ounces butter
1/2 to 1 cup light or dark raisins
3 large beaten eggs
2 tablespoons lemon zest
1 teaspoon vanilla
4 1/4 cups all-purpose flour
Confectioners' sugar (optional)
2 tablespoons lemon juice
1 tablespoon boiling water
PREPARATION:
Place butter, sugar and salt in a large bowl or stand mixer, and pour the scalded milk over it.
Mix until butter has melted and
milk has cooled to 110 degrees or below.
Mix in the vanilla and eggs.
Add yeast and mix until it is well mixed.
Dissolve yeast in warm water.
Add the flour, lemon zest (if preferred), and raisins and mix well. The dough will be of a thick cake batter consistency.
Lightly butter the baking pan with cooking spray.
Pour batter into prepared pan and cover lightly
with greased plastic wrap. Let rise in a warm place until double in bulk
or until dough reaches the top of the pan but no higher.
Bake until toothpick inserted near center
comes out clean
Cool on a wire rack and dust with confectioners' sugar before
serving or, when cake is cool, drizzle with a mixture of confectioners'
sugar, lemon juice and boiling water and enjoy.
Monday, 16 March 2015
HOW TO PREPARE BASBOUSA
INGREDIENTS:
2 tablespoons orange juice
2 1/4 cups sugar
Syrup Ingredients
2 cups semolina
1 cup sugar
Cake Ingredinets
1 cup whole milk
1 stick butter, softened
1 teaspoon honey(optional)
1 1/2 teaspoon vanilla extract
1 tablespoon baking soda
1 1/2 cups water
2 eggs
blanched split almonds
whipped cream
1 tablespoon baking powder
PREPARATION:
Mix the semolina, flour, coconut, sugar & baking powder together
Beat the egg and melt the butter
Add the milk, egg, melted butter and almond extract to the dry mixture and mix until combined and smooth
Butter the pan and transfer the mixture into the baking pan.
Using a sharp knife, cut the Basbousa into diamond shapes
Bake for 30-40 minutes in a preheated oven of 350°F.
Take to boiling point the water, sugar & lemon juice.
Once the syrup reaches boiling point, reduce the heat to medium and let it cool down for 5-6 minutes.
After thickening the syrup a little bit by cooling it, add the rose water and let the syrup cool again for another 1-2 minutes.
Transfer the syrup into a measuring jug and let it cool down.
Pour the syrup on the Basbousa and decorate with shredded coconut.
Enjoy your cake NOW
2 tablespoons orange juice
2 1/4 cups sugar
Syrup Ingredients
2 cups semolina
1 cup sugar
Cake Ingredinets
1 cup whole milk
1 stick butter, softened
1 teaspoon honey(optional)
1 1/2 teaspoon vanilla extract
1 tablespoon baking soda
1 1/2 cups water
2 eggs
blanched split almonds
whipped cream
1 tablespoon baking powder
PREPARATION:
Mix the semolina, flour, coconut, sugar & baking powder together
Beat the egg and melt the butter
Add the milk, egg, melted butter and almond extract to the dry mixture and mix until combined and smooth
Butter the pan and transfer the mixture into the baking pan.
Using a sharp knife, cut the Basbousa into diamond shapes
Bake for 30-40 minutes in a preheated oven of 350°F.
Take to boiling point the water, sugar & lemon juice.
Once the syrup reaches boiling point, reduce the heat to medium and let it cool down for 5-6 minutes.
After thickening the syrup a little bit by cooling it, add the rose water and let the syrup cool again for another 1-2 minutes.
Transfer the syrup into a measuring jug and let it cool down.
Pour the syrup on the Basbousa and decorate with shredded coconut.
Enjoy your cake NOW
Tuesday, 10 February 2015
HOW TO PREPARE APPLE CAKE
INGREDIENTS:
1 pound apples (equivalent 3 large sizes of Apples)
1. Preheat oven to 180 degrees Celsius
9. Warm the apricot jam or preserves in a small saucepan over medium heat until it attain a liquid state. Strain the jam through a fine strainer to remove any fruit lumps after removing from heat and use a pastry brush to spread the warmed preserves over the apple cake.
1 pound apples (equivalent 3 large sizes of Apples)
1/2 teaspoon of vanilla
extract
3/4 cup chopped
walnuts
1-2 tablespoons freshly
squeezed lemon juice
1 1/2 cup all purpose flour
3/4 cup granulated white sugar
1 1/2 teaspoons baking
powder
1/3 cup apricot preserves or jam
1 teaspoon ground
cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter
2 large eggs
1/2 teaspoon vanilla
extract
2 tablespoons milk
1/3 cup raisins
1/3 cup apricot preserves or jam
PREPARATION:
1. Preheat oven to 180 degrees Celsius
2. Butter a 20 cm square baking pan. Alternatively spray with a non-sticking cooking spray and then line with a wax
paper.
3. Put the nuts on
a baking sheet and bake for about 10 minutes or until it is lightly brown and
fragrant. Remove from oven and allow to cool and roughly chop.
4. Chunk chopped apples with 1 - 2 tablespoons of lemon juice.
5. Combine the flour, sugar, baking
powder, ground cinnamon, and salt in an electric mixture bowl or alternatively use hand bowl and add the melted butter, eggs, vanilla
extract, and milk and beat until it's well mixed. Also add the chopped nuts,
raisins, and chopped apples in this stage.
6. Transfer the
butter to the butter or sprayed pan and smooth the top.
7. Bake in the oven for about 35 -
45 minutes or until golden brown texture is achieved.
8. Remove and allow to cool.
9. Warm the apricot jam or preserves in a small saucepan over medium heat until it attain a liquid state. Strain the jam through a fine strainer to remove any fruit lumps after removing from heat and use a pastry brush to spread the warmed preserves over the apple cake.
10. After cake is prepared serve warm with softly whipped
cream or vanilla ice cream. Refrigerate leftovers in a well covered bowl and reheat when want to
serve.
Thursday, 5 February 2015
HOW TO PREPARE BOSTON CREAM PIE
INGREDIENTS:
Ganache: In a medium bowl, pour the boiled cream over the chopped chocolate and stir until melted.
To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place the bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake.
1 cup and 2 tablespoons cake flour- sifted
1/2 cup of milk
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
2 white eggs
1/4 cup cooking oil
1 teaspoon vanilla
1/4 teaspoon cream of tartar
2/3 cup of sugar
6 egg yolks
1 tablespoon unsalted butter
1/4 of corn starch
2/3 cup of granulated sugar
1/2 vanilla bean with seeds scraped out and split lenthwise
2 cups of whole, 1% or 2 % of fat milk
Semi-sweet chocolate - 8 ounces
1 cup of boiled heavy cream
PREPARATION:
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl mix flour,
sugar, baking powder, and salt. Make a space in the centre of the flour
mixture. Add milk, oil, egg yolks, and vanilla.
3. Beat with an electric
mixer on low to medium speed until its properly mixed. Beat an additional 3
minutes on high speed and keep it aside.
4. In a large bowl, beat egg whites and cream of tartar on
medium to high speed until it forms a soft peak. Pour the egg yolk mixture
over the egg white mixture and fold in. Gently pour the butter into a
9-inch greased pie or cake pan.
5. Bake for 25 to 30 minutes or until the top
springs back when lightly touched. Invert the pan onto a wire rack and let it cool
completely.
6. Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a different bowl, beat the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and stir vigorously until no lumps remain. Bear in 1/4 cup of the hot milk mixture until incorporated. Beat in the remaining hot milk mixture, keeping the empty saucepan.
7. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, beating constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
6. Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a different bowl, beat the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and stir vigorously until no lumps remain. Bear in 1/4 cup of the hot milk mixture until incorporated. Beat in the remaining hot milk mixture, keeping the empty saucepan.
7. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, beating constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
TIPS:
Let it chill at least 2 hours or until
ready to serve. You can make the custard in 24 hours advance.Also advisable to refrigerate until 1 hour before using.
Ganache: In a medium bowl, pour the boiled cream over the chopped chocolate and stir until melted.
To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place the bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake.
Wednesday, 4 February 2015
HOW TO PREPARE ARANYGALUSKA CAKE
INGREDIENTS:
(Assuming preparing for 5 persons). For more or less people please drop the number in the comment box and we will give you the quantity of ingredients required.
1 5/8 cups of flour
1/4 cups of milk (preferably whole milk)
1 1/2 teaspoon of active dry yeast
1/4 cup of warm water
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1/4 cup of sugar
1/2 cup of raisins
2/3 well beaten eggs
1/4 cup of shortening
1/4 of sweet butter
1/2 cup of walnuts
PREPARATION:
1. Mix shortening, half cup of sugar, salt and scaled milk in a large bowl whilst yeast is soften in warm water for about 10 - 15 minutes for it to proof. Also mix 1 cup of sugar, cinnamon and nuts in a shallow bowl and melted butter in another shallow bowl and keep aside.
2. Add 1/2 cup of flour and beat till dough is smooth whilst the mixture is in warm stage.
3. Add the yeast well stirred into the dough and mix .
4. Add the remaining half of the flour and beat until dough is very smooth.
5. Add the eggs and some amount of flour to make the dough soft and turn the dough to a surface lightly floured.
6. Beat the dough by the heels of your hand in opposite directions for about 5 -10 minutes until dough is smooth and elastic (use a little flour as and when needed), form dough in a large ball and now transfer into a greased bowl.
7. Turn ball over so the greased surface appears on top and let it rise in a warm place for about 2 hours or until you find the dough doubled.
8. Add fist to the dough and turn inside another bowl till it nearly doubled again and lightly greased the button of your cake tube/ pan.
9. Form dough into balls and roll it first in melted butter and later in the cinnamon mixture and arrange balls in the button of the pan making sure they don't touch each other and sprinkle about 1/3 of the raisins over the balls and gently press it into the dough.
10. Add up the raisins bit by bit and press until all of the dough is formed in balls and sprinkle the remaining cinnamon and butter mixture over the top layer and cover the pan with towel and wax paper for about 40 minutes until dough lightly rise.
11. Bake for about 35 - 40 minutes or until its golden brown and invent onto a plate.
12. Finally break cake apart into two and serve.
(Assuming preparing for 5 persons). For more or less people please drop the number in the comment box and we will give you the quantity of ingredients required.
1 5/8 cups of flour
1/4 cups of milk (preferably whole milk)
1 1/2 teaspoon of active dry yeast
1/4 cup of warm water
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1/4 cup of sugar
1/2 cup of raisins
2/3 well beaten eggs
1/4 cup of shortening
1/4 of sweet butter
1/2 cup of walnuts
PREPARATION:
1. Mix shortening, half cup of sugar, salt and scaled milk in a large bowl whilst yeast is soften in warm water for about 10 - 15 minutes for it to proof. Also mix 1 cup of sugar, cinnamon and nuts in a shallow bowl and melted butter in another shallow bowl and keep aside.
2. Add 1/2 cup of flour and beat till dough is smooth whilst the mixture is in warm stage.
3. Add the yeast well stirred into the dough and mix .
4. Add the remaining half of the flour and beat until dough is very smooth.
5. Add the eggs and some amount of flour to make the dough soft and turn the dough to a surface lightly floured.
6. Beat the dough by the heels of your hand in opposite directions for about 5 -10 minutes until dough is smooth and elastic (use a little flour as and when needed), form dough in a large ball and now transfer into a greased bowl.
7. Turn ball over so the greased surface appears on top and let it rise in a warm place for about 2 hours or until you find the dough doubled.
8. Add fist to the dough and turn inside another bowl till it nearly doubled again and lightly greased the button of your cake tube/ pan.
9. Form dough into balls and roll it first in melted butter and later in the cinnamon mixture and arrange balls in the button of the pan making sure they don't touch each other and sprinkle about 1/3 of the raisins over the balls and gently press it into the dough.
10. Add up the raisins bit by bit and press until all of the dough is formed in balls and sprinkle the remaining cinnamon and butter mixture over the top layer and cover the pan with towel and wax paper for about 40 minutes until dough lightly rise.
11. Bake for about 35 - 40 minutes or until its golden brown and invent onto a plate.
12. Finally break cake apart into two and serve.
Tuesday, 3 February 2015
HOW TO PREPARE ANGEL FOOD CAKE
INGREDIENTS:
15 Eggs
About 1.5 cups of sugar
1 cup of flour
1.5 teaspoon of cream (tartar)
1 cup of granulated sugar
1.5 teaspoons of vanilla
1/4 of teaspoon salt
1/2 teaspoon almond extract
PREPARATION:
1. Separate the white egg from the yoke, best done by egg separator.
2. Transfer the white egg into a 2 size measuring cup until there are 11/2 of white eggs and keep in room for about 30 minutes in a clean bowl.
3. Mix the powder sugar and flour in different bowl.
4. Add the cream (tartar) to the white eggs and beat until mixture looks foamy; best done by electronic mixture on medium speed. On high speed beat in the granulated sugar, 2 tablespoons at a time, add the vanilla, almond extract and salt with last addition of sugar, beat till meringue is glossy and stiff. Make sure to beat well
5. Sprinkle the powered sugar-flour mixture, 1/4 cup at a time over the meringue. When all sugar-flour has been folded in, spoon it into an ungreased 10*4 inch cake tin.
6. Gentle cut through the batter gently against side of the tin and tube to break large air pockets and bake for 30 - 35 minutes. After bake immediately turn tin upside down into a heatproof funnel or bottle and allow for 2 hours or it's completely cool.
15 Eggs
About 1.5 cups of sugar
1 cup of flour
1.5 teaspoon of cream (tartar)
1 cup of granulated sugar
1.5 teaspoons of vanilla
1/4 of teaspoon salt
1/2 teaspoon almond extract
PREPARATION:
1. Separate the white egg from the yoke, best done by egg separator.
2. Transfer the white egg into a 2 size measuring cup until there are 11/2 of white eggs and keep in room for about 30 minutes in a clean bowl.
3. Mix the powder sugar and flour in different bowl.
4. Add the cream (tartar) to the white eggs and beat until mixture looks foamy; best done by electronic mixture on medium speed. On high speed beat in the granulated sugar, 2 tablespoons at a time, add the vanilla, almond extract and salt with last addition of sugar, beat till meringue is glossy and stiff. Make sure to beat well
5. Sprinkle the powered sugar-flour mixture, 1/4 cup at a time over the meringue. When all sugar-flour has been folded in, spoon it into an ungreased 10*4 inch cake tin.
6. Gentle cut through the batter gently against side of the tin and tube to break large air pockets and bake for 30 - 35 minutes. After bake immediately turn tin upside down into a heatproof funnel or bottle and allow for 2 hours or it's completely cool.
HOW TO PREPARE ANGEL CAKE
MAIN INGREDIENTS:
Cream
Sponge Cake
Eggs
Caster Sugar
Vanilla Extract
Self-raising flour
Baking Powder
Food Colouring - Red and Yellow
Softened with extra for greasing
PREPARATION:
1. Beat the sugar, butter and some salt until it's fluffy and light, add the Eggs and beat one at a time and add vanilla with final egg. Fold in the flour and baking powder.
2. Depending on the quantum, divide the mixture in different bowls and colour one-third with the yellow food colouring and the other with a dash of the Red food colouring, leave the other one-third in the butter plain.
3. Spoon the mixture into a rectangular cake tin with the plain layer in the centre and press to level.
4. Place in a pre-heated oven of 180 degrees celcius and leave it to bake for 25 - 30 minutes
Cream
Sponge Cake
Eggs
Caster Sugar
Vanilla Extract
Self-raising flour
Baking Powder
Food Colouring - Red and Yellow
Softened with extra for greasing
PREPARATION:
1. Beat the sugar, butter and some salt until it's fluffy and light, add the Eggs and beat one at a time and add vanilla with final egg. Fold in the flour and baking powder.
2. Depending on the quantum, divide the mixture in different bowls and colour one-third with the yellow food colouring and the other with a dash of the Red food colouring, leave the other one-third in the butter plain.
3. Spoon the mixture into a rectangular cake tin with the plain layer in the centre and press to level.
4. Place in a pre-heated oven of 180 degrees celcius and leave it to bake for 25 - 30 minutes
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