Apricot Roll Cake : โรลแอพริคอท

I once accidentally dropped by a very creative baker's blog. The name of blog's owner is Aunty Yochana http://auntyyochana.blogspot.com/2007/06/apricot-swiss-roll.html . I saw her apricot swiss rolls. They look so pretty and yummy. So I cadged her idea and baked with my flavorite chiffon's recipe. Thank you auntyyochana for this motivation.

Ingredients :

• 60g cake flour
  
• 1 tsp. baking powder
  
• 35g granulated sugar
  
• 1 tsp. vanilla extract
  
• 2 large egg yolks
  
• 30g canola oil
  
• 45g Milk
  
• 2 large egg whites
  
• 20g castor sugar
  
• 1/2 tsp. lemon juice
  
• 1 pinch salt
  
• 4 dried apricots
• 100 g heavy cream
• 1 tbsp. vanilla sugar
  
• 2 tbsp. apricot jam
  
• melted chocolate for decoration

Instructions :

• Cut apricots into thin sticks. Lay a baking tray (22 cm x 32cm) with baking paper and line apricot sticks on the tray. Preheat the oven to 190°C.
• Mix together the cake flour and baking powder, two times sifting into a mixing bowl and make a hole in the middle of the flour. Add egg yolks, granulated sugar, vanilla, oil and milk into the flour hole, stir the mixture together until smooth. (stir it quickly and shouldn't take longer than 5 seconds to stirring)
• In another mixing bowl, beat egg whites with salt and lemon juice until foamy. Gradually add in sugar and whisk with high speed until stiff peaks form. Gently fold in the foamy egg whites into eggyolk mixture.
  
• Pour the batter in the prepared baking tray and spreading the batter with an offset spatula. Put it in the oven and bake for about 10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.
• Hold the baked cake out from the oven and allow it to cool off for 1-2 minutes , then roll up the cake laxly while it is still hot and pliable.
• Beat heavy cream with sugar about 2 minutes or until stiff peaks form. Unroll the cake and spread with the apicot jam, then spread with the cream above and reroll the cake. Cover with the baking paper and place in the refrigerator for 2 hours before serving.
  
• Lightly sprinkle with the powdered sugar before slice the cake the way you like.

Berries Topping : เบอรี่ท็อปปิ้ง

I bake Japanese souffle cheesecake quite often at the moment. And the best topping for this kind of cake in my opinion is berries topping. I usually bought the berries topping before, but it's sommer time now. There're many kinds of berries I can buy at a reasonable price in the supermarket. That's why, I decided to do it myself. It's such an easy thing to do and it tastes so fresh and so good.

Ingredients :

• 150g raspberries
• 150g red currents
• 150g sour cherries, pitted
• 150g strawberries
• 200g sugar
• 500 ml water
• 350 ml red current juice (or cherry juice)
• 80g cornstarch

Instructions :

• Wash rashpberries and red currents, wipe them up with the paper towel. Wash cherries and pitt. Wash strawberries, then cut a green stem and divide into 4 equal parts.
• Take half of all berries and put it the pot. Add in sugar and 375ml of water. Place the pot on a middle heat and let it cook about 10 minutes. Then turn off the heat and blend. Pour through a fine strainer and press the pulp intensely with the spoon.
• Pour the fluidity of berries in the measuring tube and refill with red current juice just to 1 liter (all together) Bring the pot on a middle heat until boiled, reduce the heat.
• Mix the rest of water and cornstarch together, stir until starch dissolve. Pour in the berry pot under permanent stirring until parboiled. Add in the rest fruits, stir and parboil for 1 minute. Take the pot from the stove and let it cool at the room temperature and keep in the refrigerator.

Pickled tomatoes filled with cream cheese

This is one of my favorite side dishes when we grill. I'm a big fan of aromatic greek foods. The first time that I tried this filled tomato, I was really struck with it and swore to myself to make it some day. Thank God, I found this wonderful recipe thereupon. Since then I've made it anytime we grill.

Ingredients :

250g cherry tomatoes
200g cream cheese
1 tbsp. finely chopped basil
1 tbsp. finely chopped thyme
salt and grainy pepper
1 tbsp. finely chopped garlic
1/2 tbsp. pepper seeds
100 ml olive oil
50 ml canola oil
a clean jar with cover

Instructions :

Wash cherry tomatoes, cut the top of them and carefully scoop out the pulp to make a hollow with a spoon, drain off the juice and slightly sprinkle the inside of tomatoes with salt and pepper.

Combine cream cheese, half of basil and half of thyme together. Seasoning with salt and pepper. Fill cream cheese in each tomotoes brimfully. Top each tomatoes with chopped garlic.

Line filled tomatoes in the jar. Add in pepper seeds, the rest of basil and thyme. Combine olive oil and canola oil together, spice with salt. Then pour mixing oil over tomatoes and cover the jar. At least 24 hours marinade before serving.

~~ Hope you also love it as I do ~~

Strawberry Pudding Cake : เค้กสตรอว์เบอรี่พุดดิ้ง

This is one of my favorite cake. I love the combination of crispy crust, softly spong, odorously vanilla pudding and nutty pistachio. They fit really good together.

Yesterday, I had to bake three of this cake. One for my husband's colleague in case to requite that he did somethig for us. Another one I gave to our good friend who is a big fan of cakes. The last one was for my family. So, it was a peacefully day because all of us have got at least a piece of this cake :-)

Ingredients for 26cm cake pan
For the cake :
4 large eggs
1/4 tsp. Salt
zest of one lemon
1/2 tsp. vanilla extract
80g granulated sugar
2 tbsp. vegetable oil
120g cake flour
1/2 tsp. baking powder

Instructions :

Preheat the oven to 180°C/350°F. Line the bottom of cake pan with parchment paper. Combine the cake flour and baking powder together, sifting and set aside.

Put eggs, salt, lemon zest and vanilla extract in the mix bowl. Whisk together on low speed with electric mixer about 30 seconds or until eggs get room temperature. Then give sugar little by little and beat on high speed until the mixing really thick, beat in the vegetable oil about 30 seconds.

Sift about 1/3 of flour mixture over the egg mixture and fold in carefully with a whisk until incorporated. Sift a futher 1/3 of flour into the batter and fold in, then the rest of flour mixture. Pour the batter in the cake pan and spreading the batter from the middle to the side with spatula. Put it in the oven and bake for about 25 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far. Take it out from the oven and immediately removing from the pan and place on a wire rack to cool.


For the pastry crust :
40g butter
1 egg yolks
30g granulated sugar
1/4 tsp. vanilla extract
1 pinch salt
100g all-purpose flour
2 tbsp. apricot jam

Instructions :

Preheat the oven to 200°C/400°F. Whisk together butter, egg yolk, sugar, vanilla and salt. Then mix in the flour just until it mixed. Roll out the pastry about 3mm. thick and fit for the cake pan's bottom, cut the dough and place the rack in the center of oven, bake the pastry crust about 10 minutes or until it's getting brown. Remove the crust from the pan and cool on the wire rack.


For the filling :
250 ml. whole milk
1 tbsp. milk powder
1 tbsp. all-purpose flour
1 tbsp. cornstarch
1 egg
2 egg yolks
60 g granulated sugar
20 g butter
1 tsp. vanilla extract
raisins as prefer

Instructions :

Pour the milk in to the bowl, stir in milk powder, flour and cornstarch and set aside. Mix sugar and eggs in the bowl and stir in the milch mixture. Then, pour the mixture through the finely sieve in to the pot.

Place the pot on the stove on low heat, regularly whiskig until the pudding thick. Turn of the heat and immediately whisk in butter and vanille extract. Pour in to the bowl and cover the surface with plastic wrap in case to prevent a skin from forming. Cool the pudding.

Spred the pastry crust with the apricot jam and place the cake over, lightly press them together. Then spred the cooled pudding over the cake and set aside.


For Topping:
500g strawberries
200ml. redcurrent juice
50m. water
12g cake glanz
45g granulated sugar
100g pistachio, chopped

Instructions :
Wash strawberries and wipe them up with the paper towel. Then cut the calyx away and cut in half (or the way you want to) and line on the pudding.

Stir together juice, water, cake glanz and sugar in the pot. Place the pot on the medium heat and regularly whisk until the glanz is partly cooked. Turn off the heat. Let it cool slightly and spread with the pastry brush. (or just pour over the strawberries like the photo above) Spred pudding on the side of cake and decorate with chopped pistachio.

Here you are! This cake may cause you hours long, but the result made me smile. I love how it looks and also how it tastes :-)

Well, let's cut it and now it's time to enjoy the cake. Don't you want to have some?

Or you can have this little one. For this tiny cake I just took the remaining of pastry dough and spong cake. It's really comfortable to move and also easy to eat.

Hmm... I'm dying for this cake. It's just....hmm... what should i say... it's just "PERFECT!". That's the right word, I guess.

Linzer torte 2 recipes

Linzer Torte (batter)

Ingredients For 23cm springform

• 160g Butter or Margarine
• 150g castor sugar
  
• 2 eggs
  
• 1/4 Tsp. vanilla extract
  
• 160g all-purpose flour
  
• 1 Tsp. baking powder
  
• 80g almonds
• 80g hazelnut
• 1/4 Tsp. salt
  
• 1/2 Tsp. ground cinnamon
• 1 pinch ground clove
  
• 120g red current marmelade
• 50g fresh or frozen red current
  
• almond slice
  
• powdered sugar
  

Methodes

Preheat the oven to 180°C. vorheizen. Greeze and flour the pan with Butter. Warm red current marmalade and fresh red current together on medium heat for 1 minute and allow to cool.

Roast almond and hazelnut until fragrant, allow to cool and grind. Mix together flour and baking powder and sift. Mix in ground nuts, salt, cinnamon and clove. Set aside.

In the other mixing bowl, beat butter with sugar together until smooth. Beat in eggs at once and stir in the flour mixing just until incorporated. Do not overmix.

Spoon about 2/3 of batter in the prepared pan. Use a spetula to smooth and spread marmalade over the batter to within 1cm of the edge. Fit the pastry bag with star tip and spoon in the rest of batter. Pipe about 5 paralles lines straigh across over the marmalade for one edge to the other also around the edge. Finally, strew almond slice around the edge.

Bake about 40-45 minutes until goldbrawn. Remove from the oven and place on the rack, romove the edge of pan and let it cool on the rack for 10 minutes before remove the torte from the bottom. Allow to cool completely and keep in the cooling place at least 2 days before serving.

Sprinkle with powdered sugar before serving.

Linzer Torte (cookie dough)


Ingredients For 18-20cm springform

• 120g butter
• 110g sugar
• 1/4 tsp. vinilla extract
  
• 1 egg
• 150g all-purpose flour
  
• 110g hazelnut, roasted and grinded
  
• 1/4 Tsp. ground cinnamon
  
• 1 pinch ground clove
  
• 1 pinch salt
  
• 1 tsp. lemon zest
  
• 125g red current marmalade
  
• Almond slice
• powdered sugar
  

Methodes

Mix together flour, hazelnut, cinnamon, clove, salt and lemon zest. Beat butter with sugar in a mixing bowl until smooth. Beat in egg until incorporated. Stir in the flour mixing just until incorporated. do not overmix. Form the dough into ball, cover with plastic wrap and chill about 1 hour in the fridge.

Greeze and flour springform with butter. Hold the dough out of the fridge. Take about 3/4 of dough to roll out to about 1 cm thick and fit for the pan's bottom and roll out about 1/2 cm thick and reach about 1 inch up the edge. Press slightly and carefully prick the surface all over with the fork.

Preheat the oven to 175°C. Spread marmalade on the dough in the pan. Roll out the remaining of the dough and cut the dough into 10 strips and arrange crosswise over the marmalade. Press slightly the end of strips to the edge of pan. Strew almond slice around the edge.

Bake about 45-50 minutes until goldbrown. Remove from the oven and allow to cool on the rack about 10 minutes before remove from the pan. Keep the torte at least 2 days before consume. Sift with the powdered sugar and enjoys.