Entries Tagged 'Cake' ↓

Untuk 15 potong
Sumber : Menu Ramadhan Episode 22, Sedap Sekejap

Bahan :
225 gram margarin
125 gram gula pasir
25 gram bubuk jeruk (siap pakai)
parutan kulit jeruk lemon (dari 1 buah)
7 kuning telur
4 putih telur, kocok kaku
120 gram tepung terigu
20 gram maizena
100 gram kurma, potong kotak

Cara membuatnya :
Kocok margarin bersama gula pasir sampai lembut lalu tambahkan bubuk jeruk dan parutan kulit jeruk, kocok kembali.
Masukkan kuning telur satu per satu sambil dikocok rata. Masukkan ayakan tepung terigu dan maizena. Aduk rata.
Tuangkan kocokan putih telur sedikit demi sedikit sambil diaduk ringan-ringan saja.
Tambahkan kurma. Aduk rata.
Tuang adonan dalam cetakan loaf yang telah diolesi margarin dan dialasi kertas. Oven sampai matang.

Untuk 12 potong

Bahan :
6 butir telur
125 gram gula pasir
100 gram tepung terigu
20 gram maizena
75 ml santan kental (1 kelapa)
50 ml minyak
2 sendok makan air daun suji kental
1/2 sendok teh garam
1 buah kelapa muda, dikeruk
50 gram tape ketan hitam, ditiriskan

Cara membuat :
Kocok telur bersama gula pasir sampai mengembang. Tambahkan ayakan tepung terigu dan maizena sambil diaduk rata.
Tuangkan santan yang telah dicampur dengan minyak. Aduk rata. Bagi dua adonan. Satu bagian diberi air daun suji. Aduk rata.
Siapkan cetakan loaf. Olesi minyak dan alasi kertas. Tuang adonan hijau. Masukkan kelapa muda. Kukus selama 10 menit. Tuang adonan putih di atasnya. Masukkan ketan hitam. Kukus kembali.

Sumber : Menu Ramadhan Episode 29, Sedap Sekejap

Kreasi nenek moyang Betawi (Jakarta), Indonesia

Kampuang Koja banyak didiami orang Timur Tengah

Bahan :
250 g tepung terigu, diayak
5 g bubuk kayumanis
1 sdt bubuk pala, 3 g
1/2 sdt bubuk cengkih
1 sdt bubuk vanili
3 kapulaga, disangrai dan haluskan
100 g sukade hijau
50 g kismis
50 g tangkwe, dipotong halus
50 g kenari, dicacah halus
sejumput garam
100 g gula pasir
7 telur ayam 350 g
100 g mentega, dicairkan
1 sdm margarin atau mentega, 20 g, untuk mengoles
1 sdm tepung terigu, 10 g, untuk taburan
50 g bubuk gula
2 sdm air, 20 ml

Membuatnya :

1. Bersihkan dan cuci bahan-bahan yang memerlukan perlakuan demikian.
2. Campurkan tepung terigu dengan bubuk kayumanis, pala, cengkih, vanili, kapulaga, sukade hijau, kismis, tangkwe, kenari, dan sejumput garam hingga rata.
3. Gula dan telur ayam dikocok hingga memutih. Tuangkan ke dalam capuran tepung terigu, tuangkan mentega cair dan aduk hingga rata.
4. Ambillah cetakan lubang di tengah, olesi dengan margarin atau mentega, taburi dengan tepung terigu. Tuangkan jeladren tahap 3 dan panggang hingga matang dan berwarna kecokletan.
5. Campurkan bubuk gula dengan air dan oleskan di atas permukaan kue.

Cukup 18 porsi.

Sumber : Selera, Juni 1994

Ingredients
32 OREO Chocolate Sandwich Cookies, divided
1/4 cup butter or margarine, melted
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Cooking Directions

1. Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
2. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
3. Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
4. Refrigerate 4 hours or until set.

Yield: 10 servings

Source : Food Yahoo

Ingredients
4 ounces PHILADELPHIA Cream Cheese, softened
2 tablespoons sugar
1 tablespoon milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

Cooking Directions

1. Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until smooth. Gently stir in half of the whipped topping. Spread on bottom of crust.
2. Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
3. Refrigerate 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftover pie in refrigerator.

Yield: 8 servings

Source : Food Yahoo

Genoes Sponge Cake
4 eggs
1/2 cup (125 mL) granulated sugar
5 tbsp (75 mL) unsalted or clarified butter
2/3 cup 165 mL) flour
1 tbsp (15 mL) cocoa powder

Topping
1 1/4 cups (310 mL) whipping cream
few drops vanilla extract
8 oz (225 g) milk chocolate

Preheat oven to 375^oF (190^oC). To make Genoese sponge, place eggs and sugar in a bowl over a pot of hot water. Whisk until mixture leaves a trail when you hold up whisk. Remove from heat and continue whisking until cool.

Melt butter and leave until cool but not set. Sift flour and cocoa together. Gently fold small quantities alternately of flour and melted butter into egg mixture, finishing with flour.

Pour mixture into 2 lined, greased, heart-shaped cake pans. Bake for 25-30 minutes until cooked. Test by lightly touching center of cakes. When cakes feels firm and there are no finger marks, they are cooked. Also, cakes should have shrunk away slightly from sides of pans. Cool cakes on wire rack.

Whip cream with vanilla. Reserve some whipped cream for decoration and use rest to sandwich the cold cakes.

Make chocolate curls for decoration by scraping milk chocolate bar with vegetable peeler. Melt remaining chocolate in a bowl over pan of hot, but not boiling, water and spread over top and sides of cake.

When chocolate has set, pipe cream in a heart shape on top of cake. Pipe three lines of cream from top to bottom of cream heart and top with chocolate curls. Decorate with a red ribbon if desired.

Note : for extra zing, sprinkle 3 tbsp (45 mL) rum or Tia Maria over cookde cakes before decorating (if you like).

Serves 6-8

Source :
Handmade chocolate recipes by Jilly Brain and Dale Wohler
Handmade chocolate tested by Ruth Hewitt
Complied by Juliet Cobb
Tormont Publications Inc., Canada

1 ½ quantities ingredients for Genoese sponge
Finely grated rind of 1 orange

Filling and Topping
½ cup (125 mL) ground almonds
2/3 cup (165 mL) icing sugar
8 oz (225 g) canned mandarins in syrup
Few drops green food coloring
1 ¼ cups (310 mL) whipping cream
6 oz (180 g) chocolate, finely grated to form curls

Preheat oven to 190^oCelcius (375^oF)
Prepare Genoese sponge following instructions in Cupid’s Chocolate Cake, replacing the cocoa powder with an equal quantity of flour, and adding orange rind with flour.Transfer mixture to a greased and lined 10 inch (25 cm) round cake pan and bake in preheated oven for about 1 hour, until firm to the touch. Turn out onto a wire rack to cool.

To prepare filling: Combine almonds and sugar. Drain mandarins, reserving syrup, and add enough syrup to almonds and sugar to form a spreading consistency. Tint with a few drops of green food coloring, if desired.

Whip cream until just thick. Reserve 18 mandarin segments for decoration, chop remainder and add to half of the cream. Split cold sponge into 3 layers. Spread 2 bottom layers with almond mixture and mandarin cream. Re-assemble cake.

Pipe remainig portion of cream over top of cake and decorate with mandarin segments and chocolate curls.

Serves 12

Source :
Handmade chocolate recipes by Jilly Brain and Dale Wohler
Handmade chocolate tested by Ruth Hewitt
Complied by Juliet Cobb
Tormont Publications Inc., Canada

Photography by Ashley Barber 

2/3 cup (165 mL) butter
2/3 cup (165 mL) sugar
1/2 cup (125 mL) cocoa powder, sifted
1 cup (250 mL) mixed nuts, finely chopped
2 eggs
1 tbsp (15 mL) sherry
1 tbsp (15 mL) cream
3/4 cup (185 mL) strong black coffee
4 thick slices sponge cake

Decoration :
1/2 lb (225 g) soft butter
3 cups (750 mL) icing sugar
1 tbsp (15 mL) cocoa powder
1/4 cup (60 mL) cream
few drops vanilla extract
1 oz (30 g) chocolate, melted
12 roasted hazelnuts

Methode :
Line with waxed paper the bottom and sides of a large greased loaf pan, and grease paper well.

Cream butter and sugar until light and fluffy. Beat in sifted cocoa, chopped nuts and eggs.

In a clean bowl, mix sherry and cream with strong coffee. Trim 2 sponge cake slices to fit side by side in pan. Brush both slices with coffee mixture and place them in bottom of pan. Spread cocoa butter mixture on top of coffee-soaked cake. Brush remaining cake slices with coffee and press them level on top. Cover and chill overnight.

To make decoration, cream together butter, icing sugar, cocoa, cream, and vanilla extract, adding a little more cream if necessary to give a spreading consistency. Dip base of loaf pan in warma water and turn dessert out on a serving plate. Cut ends to neaten.

Fill a piping bag fitted with a start nozzle with butter-cream mixture and pipe over top and sides of cake. Decorate cake with melted chocolate and arrange hazelnuts on top. Serve chilled.

Serves 8

Source :
Handmade chocolate recipes by Jilly Brain and Dale Wohler
Handmade chocolate tested by Ruth Hewitt
Complied by Juliet Cobb
Tormont Publications Inc., Canada

Photography by Ashley Barber 

BAHAN :
100 gram tepung terigu
50 gram maizena
40 gram cokelat bubuk
1 sendok teh baking powder
250 gram mentega
200 gram gula pasir
garam secukupnya
10 kuning telur
4 putih telur
selai aprikot
200 gram cokelat masak, dicairkan
cokelat beras secukupnya (jika mau)

CARA MEMBUAT :

1. Kocok mentega bersama gula dan garam hingga lembut. Masukkan kuning telur satu persatu sambil terus dikocok. Tambahkan ayakan tepung terigu, maizena, cokelat bubuk, dan baking powder. Aduk rata.
2. Kocok putih telur sampai kaku. Masukkan adonan ini ke dalam adonan no. 1. Aduk rata. Tuang adonan dalam cetakan bulat ukuran 22 cm yang telah dialasi dan diolesi mentega. Bakar hingga matang.
3. Setelah kue matang dan dingin, olesi permukaan kue dengan selai aprikot lalu siram dengan cokelat masak. Selagi masih cair, tempelkan cokelat beras di pinggir kue.
4. Beri garis-garis pada permukaan kue sesuai ukuran potongan kue dengan pisau. Tuliskan sacher pada tiap potong.

Untuk 12 – 15 potong

Sumber : Nova

Nah, ini kue paling favorit. Enak banget apalagi kalau dimakan sebelumnya didinginkan di kulkas, sedap deh.

BAHAN :
4 kuning telur
3 putih telur
90 gram gula pasir
50 gram tepung terigu
10 gram maizena
20 gram cokelat bubuk
50 gram mentega cair

VLA :
90 gram tepung terigu
3 butir kuning telur
750 cc susu encer
150 gram gula pasir
rum secukupnya (kalau ga suka, tidak usah)

CARA MEMBUAT :
Kocok telur bersama gula hingga kental. Tambahkan tepung terigu yang telah diayak bersama cokelat bubuk, dan maizena. Aduk rata.

Tuangkan mentega cair. Aduk rata. Tuang ke dalam cetakan berukuran 18 cm yang telah diolesi mentega. Panggang dalam oven yang telah dipanasi lebih dahulu.

Masak susu bersama maizena dan gula hingga meletup-letup. Masukkan kuning telur. Aduk di atas api sampai adonan kembali meletup-letup.

Bila kue sudah dingin, bagi menjadi 3 lapisan. Olesi masing-masing permukaan kue dengan vla. Kalau Anda suka rum, perciki lebih dahulu permukaan kue dengan rum. Susun kue kembali lalu potong segitiga.

Untuk 20 potong

Source : Tabloid Nova, sekitar tahun 1995-an