Ingredients
4 eggs
3/4 cup icing sugar
1/4 cup cold water
3/4 cup sifted flour
2 tsp baking powder
1½ tsp cornstarch
1 tsp salt
3/4 tsp lemon extract
Preparation
1. Beat egg yolks until thick and lemon colored.
2. Add icing sugar gradually and beat until smooth.
3. Add water.
4. Sift flour, baking powder, corn starch and salt together. Add to the first mixture.
5. Add lemon extract and blend.
6. Beat egg whites until stiff; fold in.
Oven: 170C
Time: 20 min
Oven tray: 32x40cm
Measurements for 1½ size cake
6 eggs
1 cup (220 g) icing sugar
½ cup cold water
1 cup (150g) sifted flour
3 tsp baking powder
2 Tbsp + 1 tsp cornstarch
1½ tsp salt
1 1/4 tsp lemon extract
Tuesday 29 December 2009
Friday 25 December 2009
Drømmekage (Dream cake) (DK)
1 kage - ca. 20 stykker
Ingredienser
4 æg
300 g sukker (ca. 3½ dl)
250 g hvedemel (ca. 4¼ dl)
3 tsk bagepulver
1 tsk vaniljesukker
2 dl mælk
50 g smør
Fyld
75 g smør
100 g kokosmel (ca. 3 dl)
200 g brun farin (ca. 3¼ dl)
½ dl mælk
Bagetid: Ca. 20 min. ved 200°
Bagetid med fyld: Ca. 5 min. ved 225.
1: Pisk æg og sukker lyst og luftigt.
2: Bland mel, bagepulver og vaniljesukker sammen. Vend det forsigtigt i dejen drysset gennem en sigte.
3: Varm mælk og smør (lillefingervarmt) og vend det forsigtigt i dejen.
4: Hæld dejen i en lille smurt meldrysset bradepande (ca. 5 x 22 x 30 cm) og bag kagen midt i ovnen.
Fyld: Kom smør, kokosmel, farin og mælk i en tykbundet gryde og bring det i kog under omrøring. Tag kagen ud og skru op for ovnen. Fordel fyldet på kagen og bag den færdig, stadig midt i ovnen.
Tip: Man kan piske æg og sukker lyst og luftigt over vandbad - pas på at det ikke bliver for varmt - så koagulerer æggene.
Ingredienser
4 æg
300 g sukker (ca. 3½ dl)
250 g hvedemel (ca. 4¼ dl)
3 tsk bagepulver
1 tsk vaniljesukker
2 dl mælk
50 g smør
Fyld
75 g smør
100 g kokosmel (ca. 3 dl)
200 g brun farin (ca. 3¼ dl)
½ dl mælk
Bagetid: Ca. 20 min. ved 200°
Bagetid med fyld: Ca. 5 min. ved 225.
1: Pisk æg og sukker lyst og luftigt.
2: Bland mel, bagepulver og vaniljesukker sammen. Vend det forsigtigt i dejen drysset gennem en sigte.
3: Varm mælk og smør (lillefingervarmt) og vend det forsigtigt i dejen.
4: Hæld dejen i en lille smurt meldrysset bradepande (ca. 5 x 22 x 30 cm) og bag kagen midt i ovnen.
Fyld: Kom smør, kokosmel, farin og mælk i en tykbundet gryde og bring det i kog under omrøring. Tag kagen ud og skru op for ovnen. Fordel fyldet på kagen og bag den færdig, stadig midt i ovnen.
Tip: Man kan piske æg og sukker lyst og luftigt over vandbad - pas på at det ikke bliver for varmt - så koagulerer æggene.
No-bake Fudge Cake @ Kek Batik (MY)
Ingredients
100g(3/4 cup) Oboy/Milo
25 g (1/4 cup) cocoa powder
125 ml (½ cup) milk (boiling)
190 g (3/4 c) butter (cut into large chunks)
200 g (½ tin) condensed milk
110 g (½ cup) sugar
5 eggs (lightly beaten)
½ tsp vanilla extract
2 packets of Marie biscuits PACKET MARIE BISCUIT
Instructions
1. Roughly break each biscuits into quaters and set aside.
2. Line the base and two long sides of a deep loaf tin with baking paper.
3. Grease or line both short sides with a small pices of baking paper like this
4. Then slowly add boiling milk to milo and cocoa in a saucepan, stirring until the mixture is smooth.
5. Place over moderate heat and cook .
6. Add butter, sweetened condensed milk. sugar. lightly beaten eggs and vanilla in a saucepan
7. Then transfer the thick custard to a large mixing bowl , add quatered biscuits and mix all of the biscuits untiil its all coated with custards
8. Lastly transfer the mixture to the prepared tin . Press down firmly so there are no air pockets in the mixture. Remember to bang the tin on the bench a couple of times so that its set. and fold the paper extensions on the top and press down to even the surface. Let it cook to the touch.
9. Place into the refrigerator to chill for at least 4 hours or preferably overnight.
10. When the cake is firm, use the paper extensions and pull the cake out of the tin. You might have to loosen the paper by sticking the knife around the cake in the tin. Slice and serve with coffee or tea!!!!
100g(3/4 cup) Oboy/Milo
25 g (1/4 cup) cocoa powder
125 ml (½ cup) milk (boiling)
190 g (3/4 c) butter (cut into large chunks)
200 g (½ tin) condensed milk
110 g (½ cup) sugar
5 eggs (lightly beaten)
½ tsp vanilla extract
2 packets of Marie biscuits PACKET MARIE BISCUIT
Instructions
1. Roughly break each biscuits into quaters and set aside.
2. Line the base and two long sides of a deep loaf tin with baking paper.
3. Grease or line both short sides with a small pices of baking paper like this
4. Then slowly add boiling milk to milo and cocoa in a saucepan, stirring until the mixture is smooth.
5. Place over moderate heat and cook .
6. Add butter, sweetened condensed milk. sugar. lightly beaten eggs and vanilla in a saucepan
7. Then transfer the thick custard to a large mixing bowl , add quatered biscuits and mix all of the biscuits untiil its all coated with custards
8. Lastly transfer the mixture to the prepared tin . Press down firmly so there are no air pockets in the mixture. Remember to bang the tin on the bench a couple of times so that its set. and fold the paper extensions on the top and press down to even the surface. Let it cook to the touch.
9. Place into the refrigerator to chill for at least 4 hours or preferably overnight.
10. When the cake is firm, use the paper extensions and pull the cake out of the tin. You might have to loosen the paper by sticking the knife around the cake in the tin. Slice and serve with coffee or tea!!!!
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