Tinkerbell Pink Cake

 Hi all readers.... apology for been silence for quite a while... am having a break for a while to relax my body and mind... time to clear many overdue chores while I'm having a week break from works during Gawai Holiday. It has been a week since Liana's birthday and only now am posting the cake and recipe.... I am on Global Corporate Challenge (GCC) and hence I need to be on move all the time in order to strike 10,000 step everyday for 100 days. Sitting down behind the computer too long is no longer a choice for now.... Anyway, I have striked over 13,000 steps today and can afford to enjoy late supper and am stealing sometime tonight to do this update while waiting for the food to be digested before bedtime... hehe!

 Liana made a request for her birthday cake months ago that she wanted a Tinkerbell cake with leafy gown. We just returned from our long distance trip which was few days before her birthday. I had time only on her birthday itself to look for a Tinkerbell doll but to no success and instead found the tiny ones. So I had to modify an ordinary doll into a Tinkerbell by replacing her hair with yellow fondant.... As for the cake, it was an easy choice as Liana always like pink cake. So I made a four-tone pink cake and happy with the outcome.

I used my favourite White Butter Cake and color it pink. The outcome is very nice lovely pink.

By: Roz@HomeKreation
INGREDIENTS:
225g Butter
350g Sugar
150g Egg Whites
430g Plain Flour*
1½ tbs Baking Powder* (*sifted together) 
300ml Fresh Milk

METHOD:

1. Cream butter & sugar until white & fluffy.

Add in egg whites bit by bit while beating.

Add in flour* & milk alternately until well mixed.
2. Prepare 3 diffrent sizes of round tin: 8", two 5", 3" muffin.

3. Divide cake mixture into four portion suitable for the different sizes.

Color them into four different tones of pink by adjusting amount of color liquid.

4. Bake at 170C for 30 minutes or until cooked.

Cool on rack before slicing and topping.

5. Use the 8" round as a base platform. Cover with fondant.
Stack the remaining three cakes, layer with whipped cream and slice into gown shape.

Decorate as illustrated below.

 

Click to enlarge step-by-step view

BAHASA MALAYSIA VERSION
Assalamualaikum dan salam sejahtera kekawan semua dan para pembaca yang di kasihi. Ini entri terlewat sebab nak berihat sebentar... tambahan pula musim cuti umum Gawai ni, banyak kerja2 yang perlu di dahulukan. Walau bagaimana pun, Along tetap akan kembali ke udara apabila masa mengizinkan.

Kek harijadi Liana pada tahun ni, mama dia buat sendiri atas permintaan Liana yg mahukan kek Tinkerbell. Patung Tinkerbell tak jumpa pun dah cari merata2, so mama dia pandai2 ler modify sendiri.... Along botakkan patung yg biasa tu dan buat rambut & sanggul Tinkerbell menggunakan fondant... kendian letak patung2 Tinkerbell yg cenoni jer tu.... bukan main gembira lagi Liana terjerit2 riang tak sabar nak potong kek dia...

 Ada sedikit kesilapan pada teknik... Lainkali kena guna buttercream untuk salut di bawah fondant tu. Along guna whipped cream dan ia kurang stabil... skirt daun tinkerbell tu berat sebab di buat dari fondant so dia melurut ke bawah... kena lah Along patch up semula dgn meletak bunga di tengah2 nya... tu yang jadi comot pula sedikit.

Kek di dalam nya pula, Along guna White Butter Cake sebab senang untuk di warnakan dan cantik. Along guna empat tone warna pink supaya nampak lebih ceria dan menyelerakan sebab Liana memang suka kek warna pink.

By: AlongRoz@HomeKreation

BAHAN2:

225g Mentega

350g Gula

150g Telur Putih 

430g Tepung Gandum*

2 sb Serbuk Koko*

1½ sb Baking Powder* (*ayak/campur)

300ml Susu Segar

CARA2:

1. Pukul mentega & gula sehingga kembang.

Masukkan telur putih sedikit2 sambil di pukul.

Masukkan tepung* dan susu berselang-seli sehingga sebati.

2. Sediakan tin bulat saiz 8", dua 5", 3" muffin.

3. Bahagikan adunan kpd empat bahagian mengikut saiz acuan.

Warnakan setiap satu dgn warna pink berlainan tone dgn menggunakan sukatan pewarna yg berbeda.

4. Bakar 170C selama 30 minit atau sehingga masak.

Sejukkan di atas radar sebelum di hiaskan.

5. Gunakan lapisan paling besar 8" sebagai platform. Tutupi dgn lapisan fondant.
Susun dan lapiskan tiga ketul baki kek menggunkan whipped cream.
Hiris & bentukkan seperti gown.

Hiaskan dengan fondant seperti gambarajah.

Steamed Double Layer Banana Cake (Kek Pisang Kukus Dua Lapis)

 Fabulous taste and texture.... Perfect combination of the two layers of different flavours.... Moist and rich of banana flavour at the bottom, matched with delicate and plain top sponge layer.... Moderate sweetness just perfect to my liking....!

By: Roz@HomeKreation
Source: Sharifah Salmah Al-Habsyi (FB Chef)
Recipe is simplified & retyped
Size: 8" round
BOTTOM LAYER:
200g Mashed Banana
1 tsp Baking Soda
1 pinch Salt
3 Eggs
100g Brown Sugar
100g Flour*
1 tsp Baking Powder* (* sift)
65g Vegetable Cooking Oil
TOP LAYER:
2 Eggs
60g Sugar
25g Milk
65g Superfine Flour

METHOD: 
1. Mix mashed banana, baking soda & salt until combine.

2. In a separate bowl, beat eggs and sugar until thick with ribbon trail.

Add in flour mixture* and stir well.
Add in bananas mixture, oil and stir until combine.
3. Pour batter into lined/greased tin.
Steam for 15-20 minutes until cooked.
4. Prepare the top sponge layer while the bottom layer is being steamed.
Whisk eggs and sugar until thick and doubled in volume.
Add in milk, flour and mix well after each addition.
5. Pour over the cooked bottom layer and steam for another 20 minutes

until cooked.

BAHASA MALAYSIA VERSION
Rezeki pisang tak putus2 dari halaman rumah.... dah dua tandan hubby tebang baru2 ni dan ada lagi 3 tandan kat pokok yang belum ranum. Alhamdulillah, murah rezeki dan dapat juga di panjang2kan kepada kawan2... Insyaalallah kasi kat teman2 yang lain pula bila Along tebang lagi k... Along biarkan buah ranum di pokok dan tidak di tebang terlalu awal supaya buah nya manis.

Kali ni Along tertarik nak mencuba kek pisang kukus ni pula... gembira sangat dengan hasil nya... Lapisan bawah nya kaya dengan rasa pisang dan lembab2.... amat sesuai di gandingkan dgn lapisan kek sponge. Liana yang cerewet dan tak suka makan kek pun makan banyak ketul.... alhamdulillah. Terima-kasih pada tuan empunya resipi dan yang sudi memanjangkan kepada kawan2.

By: AlongRoz@HomeKreation
Source: Sharifah Salmah Al-Habsyi (FB Chef)
Alih bahasa oleh HomeKreation
Saiz: 8" bulat
LAPISAN BAWAH: 200g Pisang Lecek
1 st Baking Soda
1 cubit Garam
3 bj Telur
100g Gula Perang
100g Tepung*
1 st Baking Powder* (* sift)
65g Minyak Sayur
LAPISAN ATAS:
2 bj Telur 
60g Gula
25g Susu
65g Tepung Superfine

CARA2: 
1. Gaul sebati pisang lecek, baking soda & garam.

2. Dalam mangkuk yg berasingan, pukul telur & gula sehingga pekat & bertali.

Masukkan campuran tepung* & gaul sebati.

Masukkan adunan pisang, minyak & gaul sebati setiap campuran.

3. Tuang adunan ke dalam tin yg dilapik & di gris.

Kukus 15-20 minit sehingga masak.

4. Sediakan lapisan atas sementara lapisan bawah di kukus.

Pukul telur & gula sehingga pekat bertali.

Masukkan susu, tepung & gaul sebati setiap campuran.

5. Tuang adunan ke atas lapisan bawah yang telah masak & kukus lagi selama 20 minit atau sehingga masak.

Banana Cake III (Kek Pisang III)

 Came across this recipe and clearing bunch of bananas that hubby just chopped from the tree in our yard.... The cake is light, spongy and moderate sweetness.

By: AlongRoz@HomeKreation
Source: Izah /  dapur kaknona
English translation by HomeKreation
INGREDIENTS:
~150g Banana - mashed
200g Flour*1 tsp Bikarbonat Soda*
1 tsp Baking Powder* (* sift together) 
3 Eggs
160g Caster Sugar
120ml Oil
1 tbsp Ovalet (optional)
1 tsp Vanilla Essence

METHOD:
1. Whisk egg, sugar & ovalet until fluffy.
Add in banana, VE & mix well.
Add in flour gradually while mixing.
Add in oil & mix well.
2. Bake at 170˚C for 40-45 minutes until cooked.

BAHASA MALAYSIA VERSION
Hubby baru jer tebang pokok pisang kat laman dan elok dah masak ranum.... Kebetulan nampak Ijah tayang kek pisang yang gebusy.... Along pun tanpa lengah2 terus jer buat ni tapi dah seminggu lepas masuk perut cuma kesibukan tak sempat nak update kat blog ni.

Meh tengok resipi kek yang ringan gebu ni.....

By: AlongRoz@HomeKreation
Source: Izah /  dapur kaknona
Along taip semula resipi untuk mudah rujuk sendiri
BAHAN2:
~150g Pisang (3 biji) - lecek
 200g Tepung Gandum*1 sk Soda Bikarbonat*
1 sk Baking Powder* (* ayak) 
3 biji Telur 
160g Gula Kastor
120ml Minyak
1 sb Ovalet (optional)
1 sk Esen Vanilla

CARA2:
1.  Putar gula, telur, ovalet sehingga kembang.
Masukkan pisang, esen vanila dan putar sekejap sehingga sebati.
Masukkan tepung sedikit demi sedikit, putar sekata.
Masukkan minyak, gaul sekata.
2. Tuang ke dalam acuan & bakar 170˚C selama 40-45 minit atau sehingga masak.

Evergreen Layered Cake (Kek Lapis Pandan) Again

 Lovely moist pandan fragrant layered cake.... this is my favourite of all layered cakes.... simple taste and moist texture. Made it for my niece wedding pre-reception day recently. It was all gone in a blink....

 Enjoy the lovely photos....

TIPS UNTUK DAPATKAN KEK LAPIS YANG SEDAP:
1. Hanya guna pure butter.... memang mahal tapi amat ketara perbedaan dgn butter blend.... majerin memang out... rasa tak sedap & tekstur pun lebih keras & kering.
2. Adunan telur mesti di pukul sehingga kental & kembang lebih dua kali ganda. Jika tidak, tekstur kek akan bantat apabila lapisan2 nya di tekan.
3. Bakar menggunakan oven api grill. Grill function tak sama dengan Bake function api atas. Ini supaya kek tetap moist & tak kering. Lapisan nya pula akan lebih cantik & jelas kelihatan sebab permukaan yg perang.
4. Resipi yang baik, kek nya tidak terlalu berminyak, tekstur yang lembut & lembab dan seimbang manis nya.

Kek Lapis Cadbury II (Cadbury Layered Cake)

 Enjoy the photos..... it is 3am and not much energy to babling..... Made this for my hometown families and served during tahlil and my niece's pre-wedding reception.

Will update recipe upon request.

Orange Poppy Olive Oil Muffins

 Prepared something quick and easy for the next day breakfast for Liana & office mates.... I particularly like the aroma of olive oil in the cake which was lovely blended that making it subtle and not over-powered by orange flavour... moderate sweetness with taste of crunchy poppy seeds plus a bit heavy texture, just suitable for light breakfast.

By: Roz@HomeKreation
Source: InJennie'sKitchen
(modified lemon to orange)
Yields: 1 dozen small cups + 2 dozens petits
INGREDIENTS:
2 cups Flour*
1 tbsp Baking Powder*
1 tbsp Poppy Seeds*
1 Orange Zest*
½ tsp Salt (* mix) 
3 large Eggs
1 cup Sugar
½ cup Extra Virgin Olive Oil
50ml freshly squeezed Orange Juice
½ cup Milk

METHOD:
1. Using hand whisk, mix eggs, sugar, EVOO & orange juice until well blended.
Add in flour mixture* and milk with wooden spoon until just combined.
2. Fill up muffin cups ¾ full.
3. Bake 180C for 20 minutes or until cooked.
Adjust timing depending on the size of cups.

BAHASA MALAYSIA VERSION
Kalau tak larat nak susah2 buat kek, buat muffin je lebih senang.... campur je semua bahan2 dengan tangan tak payah pakai mesin bagai, banyak nak membasuh lak nanti. Tak sampai sejam dah siap adun dan bakar.... senang pepagi tak ler kelam-kabut nak siapkan sarapan & bekal anak2 kan.

Along suka muffin ni sebab rasa nya tak manis sangat, lemak harum minyak zaitun, dengan biji2 rangup di dalam nya. Tekstur nya agak padat di bandingkan dengan cupcakes, so sesuai utk sarapan sebab tak jemu.

By: AlongRoz@HomeKreation
Source: InJennie'sKitchen
(modified lemon to orange)
Hasil: 1 dozen cawan kecil & 2 dozen saiz petit
BAHAN2:
2 cwn Tepung Gandum*
1 sb Baking Powder*
1 sb Biji Poppy*
1 bj Oren ambil kulit nya yg di sagat*
½ st Garam (* campurkan) 
3 bj Telur
1 cwn Gula
½ cwn Extra Virgin Olive Oil
50ml Jus Oren yg di perah segar
½ cwn Susu

CARA2:
1. Campur telur, gula, EVOO & jus oren dgn whisk tangan.
Masukkan campuran tepung* dan susu dgn senduk kayu sehingga sebati (jgn terlebih adun).
2. Isikan cawan kertas ¾ penuh.
3. Bakar 180C selama 20 min atau sehingga masak.
Waktu memasak bergantung kepada saiz cawan yg di gunakan.

Green Velvet Pandan Cake & Cheese Meleleh

 My first discovery about Green Velvet Cake was shared here and I promised that I will try to create the cake myself one day. So here I am successfully invented my own Green Velvet Cake with Pandan aroma, sandwiched with light cream cheese and topped with melting cream cheese sauce & grated cheddar cheese! Really an awesome taste from combination of pandan, coconut cream, creamy cheese and slightly salted cheddar cheese!

 I preferred heavy butter cake instead of light sponge cake and used only egg whites in order to produce vivid green glare without adding too much of coloring, so I used my earlier Pandan White Butter Cake from here with little tweak to convert into Green Velvet Pandan Cake! I think I was successful in creating velvety moist butter cake that I wanted with perfect match of cheesy topping and beautiful bright green.

By: Roz@HomeKreation
Size: 9" round
CAKE INGREDIENTS:
225g Butter
350g Sugar
150g Egg Whites
430g Plain Flour*
2 tbsp Cocoa Powder*
1½ tbs Baking Powder*
½ tsp Salt* (*sifted together)

150ml Fresh Milk**

200ml Coconut Cream**

1 tbsp Pandan Paste**

1 tsp Green Color Powder**  (** mixed)

CREAM CHEESE FROSTING
Source: Roz@HomeKreation
125g Cream Cheese
25g Icing Sugar
100ml Whipping Cream
½ tsp Vanilla Essence
- Beat cream cheese & sugar until smooth.
- Add in VE & mix well.
- Beat whipping cream until stiff & mix well into cream cheese.
- Ready to use as filling / topping.

MELTING CHEESE SAUCE
Source: Mamasya 
125g Cream Cheese
60g Condensed Milk
25ml Fresh Milk
-  Beat cream cheese & condensed milk until smooth.
- Add fresh milk to give the required consistency. 

METHOD:

1. Cream butter & sugar until white & fluffy.

Add in egg whites bit by bit while beating.

Add in flour* & milk mixture** alternately until well mixed.
2. Pour into lined & greased pan.

Bake at 170C for 60 minutes or until cooked.

Cool on rack before slicing and topping.

3. Sandwich with half of the cream cheese frosting and spread the remaining all over the cake.

4. Pour cream cheese sauce on top & sprinkle with grated cheddar cheese.

BAHASA MALAYSIA VERSION
Dari minggu ke seminggu nak buat kek ni... akhir nya tercapai juga masa nya dan Along buat untuk gathering dengan department pejabat Along kat rumah minggu lepas. First time makan kek ni kat sini dan terus teruja nak cuba buat sendiri. Along lebih suka kek butter dari kek yang ringan..... Along dah bayangkan nak kek yang lembab, velvetty gitew, dengan aroma pandan dan santan lemak yang menggoda kalbu, kenakan pula dengan cheese meleleh dengan taburan parutan keju.... fulamak...heheee. Alhamdulillah, apa yang di idamkan terhasil dengan jayanya.

Along guna kek butter telur putih supaya warna nya terang dan cantik walau pun hanya sedikit sahaja pewarna yg di gunakan. Resepi ni Along rekakan dan ubahsuai dari kek Along yang terdahulu di sini. Tambahkan serbuk koko sedikit untuk dapatkan aroma velvet.

By: AlongRoz@HomeKreation
Saiz: 9" bulat
BAHAN2 KEK:

225g Mentega

350g Gula

150g Telur Putih 

430g Tepung Gandum*

2 sb Serbuk Koko*

1½ sb Baking Powder*

½ st Garam* (*ayak/campur)

150ml Susu Segar**

200ml Santan Lemak**

1 tbsp Pes Pandan**

1 st Serbuk Pewarna Hijau (** campur)

CREAM CHEESE FROSTING
Source: AlongRoz@HomeKreation 
125g Cream Cheese 
25g Gula Aising 
100ml Whipping Cream 
½ st Esen Vanilla 
- Pukul cream cheese & gula sehingga rata.
- Masukkan EV & gaul rata. 
- Pukul whipping cream sehingga kental & gaulkan ke dlm adunan cream cheese.- Sedia untuk di gunakan.

SOS CHEESE MELELEH
Source: Along amik kat blog
Mamasya (TQ juga pemilik asal nya). Resipi Along dah separuhkan. 
125g Cream Cheese
60g Susu Pekat
25ml Susu Cair
- Pukul cream cheese & susu pekat sehingga rata.
- Masukkan susu cair sehingga kepekatan yg di kehendakki. 

CARA2:

1. Pukul mentega & gula sehingga kembang.

Masukkan telur putih sedikit2 sambil di pukul.

Masukkan tepung* dan campuran susu** berselang-seli sehingga sebati.

2. Tuang adunan ke dlm acuan yg di lapik kertas & di minyakkan.

Bakar 170C selama sejam atau sehingga masak.

Sejukkan di atas radai sebelum di hias.
3. Potong kek kepada 3 lapisan & lapiskan dengan separuh adunan cream cheese frosting.
Sapukan baki adunan cream cheese frosting de sekeliling kek.
4. Tuang sos cheese meleleh di atas kek & tabur parutan keju cheddar di atas nya.

Chocolate Bread Cake

 I wondered how my cake texture be if using breadcrumbs instead of flour.... after searching an internet I found only one recipe of such and it looks very moist and chocolatey. Indeed the cake texture is very moist and enriched with chocolate but I would say the dense texture is more towards dessert than cake.

By: Roz@HomeKreation
Adapted from: link
Recipe and unit measurements have been modified, see the link for original version
Size: 10" round
INGREDIENTS:

7 tablespoons unsalted butter, softened, plus more for pan    

5 tablespoons coarse breadcrumbs

10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces

4¼ cups whole milk

7 ounces semisweet chocolate, melted, plus more for chocolate shavings

1¼ cups granulated sugar

5 large eggs, separated

⅔ cup almond flour

Salt

Confectioners' sugar

- See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf

7 tablespoons unsalted butter, softened, plus more for pan    

5 tablespoons coarse breadcrumbs

10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces

4¼ cups whole milk

7 ounces semisweet chocolate, melted, plus more for chocolate shavings

1¼ cups granulated sugar

5 large eggs, separated

⅔ cup almond flour

Salt

Confectioners' sugar

- See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf

7 tablespoons unsalted butter, softened, plus more for pan    

5 tablespoons coarse breadcrumbs

10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces

4¼ cups whole milk

7 ounces semisweet chocolate, melted, plus more for chocolate shavings

1¼ cups granulated sugar

5 large eggs, separated

⅔ cup almond flour

Salt

Confectioners' sugar

- See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf

7 tablespoons unsalted butter, softened, plus more for pan    

5 tablespoons coarse breadcrumbs

10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces

4¼ cups whole milk

7 ounces semisweet chocolate, melted, plus more for chocolate shavings

1¼ cups granulated sugar

5 large eggs, separated

⅔ cup almond flour

Salt

- See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf

345g Bread* - process into breadcrumbs 1 liter Hot Water*
130g Chocolate Milk Powder* (* mixed) 
5 Eggs
1¼ cup Sugar
190g Bittersweet Chocolate - melt
100g Butter
½ cup Almond Powder
⅓ cup Flour
¼ cup Cocoa Powder
1 tsp Baking Powder
1 tsp Baking Soda
6 pcs Cream Crackers - crushed finely for sprinkling

METHOD:
1. Butter a springform pan and sprinkle half of the crushed cream crackers.
Reserve the remaining cream crackers for topping.
2. Beat eggs & sugar until thick.
Add in rest of ingredients and mix well.
3. Pour into the prepared tin.
Sprinkle the remaining crushed cream crackers.
4. Bake 180C for 1 hour then reduce temperature to 150C and bake another hour.
5. Let it cool 10 minutes on wire rack & serve warm.

Roti yg di kisar halus / Breadcrumbs

BAHASA MALAYSIA VERSION
Along dok cuba nak bayangkan samada serbuk roti boleh ke tak buat kek... bila google cuma ada satu je resipi seperti yg along bayangkan. Memang sedap, lembab dan pekat dgn rasa coklat tapi rasa nya lebih seperti bread pudding. UsuRaz makan dengan sos coklat dan Liana pula dapat habiskan tiga ketul kecil bekal ke sekolah.

By: AlongRoz@HomeKreation
Adapted from: link
Resipi dan unit sukatan telah di ubahsuai. Utk resepi asal boleh rujuk di link di atas.
Saiz acuan: 10" bulat
BAHAN2:

7 tablespoons unsalted butter, softened, plus more for pan    

5 tablespoons coarse breadcrumbs

10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces

4¼ cups whole milk

7 ounces semisweet chocolate, melted, plus more for chocolate shavings

1¼ cups granulated sugar

5 large eggs, separated

⅔ cup almond flour

Salt

Confectioners' sugar

- See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf

7 tablespoons unsalted butter, softened, plus more for pan    

5 tablespoons coarse breadcrumbs

10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces

4¼ cups whole milk

7 ounces semisweet chocolate, melted, plus more for chocolate shavings

1¼ cups granulated sugar

5 large eggs, separated

⅔ cup almond flour

Salt

Confectioners' sugar

- See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf

7 tablespoons unsalted butter, softened, plus more for pan    

5 tablespoons coarse breadcrumbs

10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces

4¼ cups whole milk

7 ounces semisweet chocolate, melted, plus more for chocolate shavings

1¼ cups granulated sugar

5 large eggs, separated

⅔ cup almond flour

Salt

Confectioners' sugar

- See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf

7 tablespoons unsalted butter, softened, plus more for pan    

5 tablespoons coarse breadcrumbs

10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces

4¼ cups whole milk

7 ounces semisweet chocolate, melted, plus more for chocolate shavings

1¼ cups granulated sugar

5 large eggs, separated

⅔ cup almond flour

Salt

- See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf

345g Roti* - blend menjadi breadcrumbs
1 liter Air Panas*
130g Serbuk Susu Coklat* (* campur) 
5 bj Telur
1¼ cwn Gula
190g Coklat Bittersweet - cairkan
100g Butter
½ cwn Serbuk Almond
⅓ cwn Tepung
¼ cwn Serbuk Koko
1 st Baking Powder
1 st Baking Soda
6 keping biskut Cream Crackers - blend menjadi serbuk kasar

CARA2:
1. Sapu acuan springform dgn butter & tabur separuh serbuk biskut cream crackers.
Ketepikan baki separuh serbuk cream crackers untuk topping.
2. Pukul telur sehingga kembang & pekat.
Campurkan kesemua bahan2 lain sehingga sebati.
3. Tuangkan ke dlm tin tadi & tabur baki serbuk biskut cream crackers.
4. Bakar dgn suhu 180C selama 1 jam dan turunkan suhu kpd 150C untuk 1 jam seterusnya.
5. Sejukkan selama 10 minit sebelum di keluarkan dari acuan.
Hidangkan suam.

Steamed Fruit Cake II (Kek Buah Kukus II)

 Look no further for moist and delicious fruit cake, you already found one here... perfect to my liking! I made three cakes in a row for CNY gifts for friends. One of them collasped on the floor the moment it came out from the steamer due to my own careless action.... I was too sleepy when the cake was done at midnight & my eyes were half opened.... I didn't realize the cake was placed at the edge of the kitchen cabinet.... I was shocked and frustrated that night but my hubby was happy that he had a chance to taste the hot cake!

By: Roz@HomeKreation
Source: CMG
Translated into English by HomeKreatiom
Size: 8"square
INGREDIENTS:
250g Butter150g Brown Sugar
3 Eggs (Grade A) 
375g Mix Fruits*
300g Flour*
1 tsp Sodium Bicarbonate*
1 tsp Cream of Tartar* (* combined) 
150g Sugar (for making caramel) 

METHOD:
1. Beat butter and brown sugar until fluffy.
Add in egg one by one while beating slowly until well combined.
Add in mixed ingredients marked * until well combined.
2.  Make caramel from 150g sugar & pour into cake batter right away.
Mix it fast before it crystalised.
3. Pour batter into lined and greased tin.
Cover with aluminium foil & steam 4 hours until done.

 

packed for CNY gift

BAHASA MALAYSIA VERSION
Kek kukus Cik Mat ni memang best dan puas hati sangat.... kek yang lembab, manis sederhana & buah2an yang cukup rasa memang amat sempurna untuk perayaan atau kasi adiah pada kawan2 semperna CNY ni. TQ ya Mat, resepi Mat memang mantop! Along buat tiga biji kali ni nak kasi kat kawan2. Yang sebiji pula terhempas ke lantai.... lama sgt mengukus sampai tgh malam... ngantuk amat waktu tu.... mata pun hanya separuh buka... waktu keluarkan kek dari periuk tak sedor terletak kek kat ujung bucu.... aduhhhhh... sedih nya selepas susah payah, lingkup camtu je... tapi takpa lah rezeki orang kat rumah ni je lah.

By: AlongRoz@HomeKreation
Source: CMG
Di taip semula untuk mudah rujuk sendiri dan ubahsuai resipi cara Along. Boleh rujuk kat link CMG untuk resipi asal. TQ CikMat.
Saiz: 8" persegi
BAHAN2:
250g Mentega150g Gula Perang
3 biji Telur gred A
375g Buah2an Kering Campur*
300g Tepung Gandum*
1 st Sodium Bicarbonate*
1 st Cream of Tartar* (* satukan)
150g Gula Pasir (untuk gula hangus) 

CARA2:
1. Putar mentega & gula perang sehingga kembang.
Masukkan telur satu persatu sehingga sebati.
Masukkan campuran tepung & buah2an kering yang di tanda*, sedikit2 sehingga rata.
2. Masak gula pasir sehingga hancur dan menjadi karamel keperangan.
Angkat & terus tuang ke dalam adunan kek & di kacau rata dengan cepat supaya tidak berketul.
3. Tuang adunan ke dalam tin yang di lapik kertas & di gris.
Tutup tin dengan kertas aluminium.
Kukus selama 4 jam sehingga masak.
(Pastikan air telah menggelegak sebelum mula mengukus. Tambahkan air panas apabila air kering, jgn guna air sejuk)