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cake

Ginger Passionfruit Yogurt Cheesecake With Toasted Italian Meringue

by koalifiedbaking May 21, 2019May 21, 2019

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue

This Ginger Passionfruit Yogurt Cheesecake with Toasted Italian Meringue is the magical dream for ginger lovers!! The contrast between the hot, spicy ginger taste and the lightness of passionfruit makes the cake interestingly exotic but very balanced in taste. I am not a big fans of over-sweet dessert so I decided this recipe in such a way that the acidity from cream cheese, yogurt and passionfruit effectively tunes down the sweetness from the Italian meringue. And did I forget to mention GO CRAZY with the meringue piping and torching? If you like the idea of the cake, do check out my Lemon Curd Meringue Mousse Cake as well.

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue

The idea of this cake came from my nostalgic cravings for a traditional Chinese Dessert “Ginger Milk Curd“. It is a simple dessert that uses only a few ingredients (milk, ginger juice and sugar) that’s available hot and cold. It costs around $25 HKD per bowl and I thought that was very expensive. Oh well, if only I had known gingers in Australia would be so much pricier, I would have eaten a few more back home.

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue

The process of making this cake is pretty straightforward, but we have to be always careful when it comes to gelatine. Temperature control is crucial as we don’t want the gelatine to set before all ingredients are fully incorporated. If we add the melted gelatine to a very cold mixture, what will happen is that you will “shock” the gelatine and it will set immediately. That said, if your passionfruit curd is cold and stiff (which happens when you choose to pre-make the curd the day before), I do recommend warming it up through double boiler to around 30C, before you mix it with yogurt, lemon juice, ginger cream infusion. I hope you enjoy it!

Ginger Passionfruit Yogurt Cheesecake with Italian Meringue

Ingredients:

Ginger Infused Passionfruit Curd Yogurt Cheesecake

100g caster sugar
250g cream cheese, room temperature
200g natural yogurt
250g passionfruit curd (recipe below)
1/2 lemon, juice of
100g pure cream
15g ginger, thinly sliced
2 gelatine leaves, titanium
250g pure cream, semi-whipped

Biscuit Base

250g biscuit crumbs (I processed digestive biscuits into crumbs with a food processor)
200g unsalted butter
1/4 tsp salt

Italian Meringue

160g caster sugar
100g water
150g egg white

Passionfruit Curd

225g passionfruit pulp (before sieving out the seeds)
140g caster sugar
1/4 tsp salt
50g whole eggs
100g egg yolks (around 5)
125g unsalted butter, cut into small cubes
1 gelatine leave (titanium)

Instructions:

Passionfruit Curd

Sieve the seeds from the passionfruit pulp and set aside (this step is necessary as you will need to sieve the cooked curd to remove the egg strain)
Prepare a double boiler. To do so, fill a saucepan with 1-1.5 inches high of water and bring it to simmer. Find a heatproof bowl that fits in the saucepan without directly touching the water.
Place the passionfruit pulp, sugar, egg, egg yolks in a heatproof stainless steel or glass bowl. Using a whisk, stir the mixture continuously but gently to slowly cook the eggs. The lemon curd is ready when it starts to thicken up (or when it reaches 80C). This process will take about 10 mins. Remove the bowl from the saucepan.
Sieve the curd into another bowl to remove egg strains.
Bloom the gelatine leaves with cold water. Squeeze out excess water and add it in the curd to melt completely.
Stir in the cold chopped butter into the mixture. Mix until the butter completely melts.
Take out 250g of the curd (for cake filling) and set aside until ready to use , and refrigerate the rest for other uses.

Biscuit Base

Line a baking tray with parchment paper. Put a 7inch cake ring on the tray.
Process biscuit of your choice (I used digestive biscuits with a food processor) into fine crumbs. Put in a big mixing bowl and set aside.
Melt butter in the microwave carefully. Try with 10 seconds intervals and check.
Pour the melted butter into the mixing bowl. Mix well with a spoon until crumbs are evenly coated with butter.
Press the crumbs into the cake ring and press with a spoon until flat and even.
Keep in refrigerator until ready to use.

Ginger Infused Passionfruit Curd Yogurt Cheesecake

In a small sauce pan, place 100g pure cream and ginger pieces and bring to boil. Turn down the heat. Simmer for 2 mins and set aside for the infusion to happen.
Bloom gelatine leave in cold water. Squeeze out excess water and add to the ginger-cream. Mix until fully melted.
Using an electrical mixer, beat cream cheese and sugar on high speed, while scraping the side occasionally, until creamy and smooth.
In a mixing bowl, add 250g passionfruit curd, yogurt, lemon juice, ginger cream infusion and mix well with a whisk. Turn on the mixer on low speed, pour the mixture slowly into the beaten cream cheese mixture and continue beating until smooth.
In another bowl, semi whip 250g pure cream. Fold into the mixture gently and evenly with a spatula.
Pour the mixture into the prepare cake ring. Smoothen the top with an off-set spatula. Wrap the cake ring tightly with cling wrap and put in the freezer to set. It takes around 4-6 hours.

Italian Meringue

Put sugar and water in a small saucepan and do NOT stir. Bring the water and sugar to boil at 118C. When the syrup reaches 115C, simultaneously start whisking the egg whites to soft peaks on a medium speed.
When the sugar reaches 118C, turn the mixer on low speed, pour it over the egg whites slowly in a stream motion. Turn the mixer to medium high speed and continue beating for about 5mins, until the meringue is cooled down to 50C and glossy stiff peaks have formed.

To serve

1. Unwrap the plastic covering the cake, remove the cake from the cake ring by using a hot towel to warm up the cake ring, or use blow torch safely to heat up the cake ring lightly.

2. Pipe Italian meringue on top of the cake and blow torch lightly. Enjoy!

May 21, 2019May 21, 2019 0 comment

Cakes Desserts

Banana Milk Chocolate Mousse Cake with Rum

by koalifiedbaking May 12, 2019May 19, 2019

Happy Mother’s Day! I hope all the mothers in the world get the love that they deserve and feel extra special today. I cannot be physically be there with my family so this banana milk chocolate mousse cake is dedicated to my mum who has been loving, caring and supportive to her children.

Banana Milk Chocolate Mousse Cake

This Banana Milk Chocolate Mousse Cake is what I call a classic beauty – it has a soft & fluffy chocolate sponge soaked in rum syrup, layered between is a smooth milk chocolate mousse filled with fresh banana pieces and chocolate crumbs. For decorations, I used ladyfingers dipped in Milk Chocolate, Vanilla Beans Chantilly and Pistachio Praline Sprinkles (recipe can be found here). A bite into this cake, you get so many layers of taste and texture. There’s nothing too complicated about it but everything just works well together. Even if you’re just a amateur in baking, I am sure you can nail this cake (if you read the instructions well, haha).

I created this recipe based on the Banana Chocolate Cake recipe by the Cooking Tree with some personal twists put on it. I have been a big fans of her desserts for a while now, as she has such a clean and simple approach to cakes that I absolutely admire. If you observe closely, there’s a lot to learn even though there isn’t one single spoken instruction in the videos. Her recipes give me a lot of inspirations and I can’t thank enough for her youtube tutorials.

One thing that I want to say is that making the sponge and mousse might seem easy, but they have to treated very carefully and gently. Be sure that you don’t over-mix the cake batter or over-whip the mousse, or they can turn into disaster. I hope you enjoy this Banana Milk Chocolate Mousse Cake and again Happy Mother’s Day!

Ingredients:

Chocolate Sponge:
– 150g whole eggs
– 85g sugar
– 20g honey
– 1 tsp vanilla extract
– 75g cake flour
– 10g cocoa powder
– 25g melted butter
– 40g milk

Milk Chocolate Mousse:
– 200g pure cream
– 100g milk chocolate, melted
– 1 tbsp dark rum
– 2 bananans

Chocolate Crumbs:
– 100g caster sugar
– 100g all purpose flour
– 60g cocoa powder
– 5g corn starch
– 1 tsp salt
– 85g unsalted butter, melted

Rum Syrup:
– 50g water
– 25g sugar
– 1 tbsp rum

Vanilla Beans Chantilly Cream:
– 200g pure cream
– 20g caster sugar
– 1 tsp vanilla beans paste

Decorations:
– LadyFingers dipped in Milk Chocolate
– Pistachio Praline
– Banana Pieces

Instructions:

Chocolate Sponge:
1. Preheat oven to 170C. Grease and line a 8inch cake pan and set aside.
2. Put eggs, sugar, honey, vanilla, extract in a mixing bowl and heat while whisking continuously on a Bain Marie (double boiler), until the mixture reaches 40C. With an electric mixer, whip the heated egg mixture with a whisk attachment on high speed until pale and fluffy to make sabayon (i.e. ribbon stage).
3. While the egg is whipping, sift cake flour, cocoa powder into a mixing bowl, and set aside.
4. Fold in the flour mixture into whipped egg mixture GENTLY with a spatula, until most four is not visible.
5. Put 2 tbsp of the cake batter into the melted butter, and mix until fully incorporated (this step is to let the butter attain a similar consistency with the cake batter, to ensure better incorporation). Then pour the butter mixture and the milk into the whole cake batter. Fold in gently until incorporated (do not over-mix to avoid knocking out all the air).
6. Pour the mixture into the prepared cake pan. Bake at 170C for 20-25 mins, until the cake spins back when you press on it gently.

Chocolate Crumbs (recipe by Christina Tosi):
1. Preheat oven to 150C. Line a baking tray with parchment paper and set aside.
2. Put sugar, flour, cocoa powder, corn starch and salt in a mixing bowl. Mix with the paddle attachment on low speed for 3 mins.
3. Pour melted butter into it until buttery crumbs are just formed. Do not over-mix or it will turn into a paste.
4. Spread the crumbs evenly onto the prepared baking tray. Bake at 150C for 20-15 mins. Set aside until ready to use.

Milk Chocolate Mousse:
1. Melt chocolate on bain marie or by microwave. Let cool for 5 mins.
2. Put pure cream and melted chocolate in a mixing bowl, whisk by hand until soft peak. Set aside in fridge.

Rum Syrup:
1. Put water and sugar in a small saucepan and bring it to boil. Off heat and and add in the rum. Set aside until ready to use.

Vanilla beans Chantilly:
1. Put pure cream, caster sugar and vanilla bean paste into a mixing bowl, and whisk until medium peak. This step can be done after the cake has been refrigerated for at least 2 hours.

Assembly:
1. Cut the sponge evenly into two layers with a serrated knife. Use a 6-inch metal cake ring to cut off the edge of the cake and get two 6-inch cake sponge sheets.
2. Put one layer of cake sheet into 6-inch metal cake ring as the base. Brush some rum syrup onto the cake to make it moist.
3. Cut bananas to get 5-7 pieces of the same size (you should determine the length of the banana pieces by putting it onto the cake sheet, the top of the banana piece should be 1cm below the top of the cake ring). Place the bananas, while allowing gaps to insert the chocolate mousse, onto the cake sheet,
4. Fill up the gaps with the milk chocolate mousse and use a off-set spatula to smoothen the top. Sprinkles Chocolate crumbs onto the mousse evenly.
5. Place the second cake sheet on, press slightly to let it stick, and brush rum syrup on.
6. Wrap the cake with plastic and put in refrigerator to set for 2-3 hours.
7. When the cake is set, carefully lift up the meal cake ring. Dip Lady Fingers in melted chocolate and immediately stick on the side of the cake. Refrigerate the cake for 10 mins for the chocolate to set. Pipe chantilly cream and put on banana and pistachio praline to decorate. Enjoy!

May 12, 2019May 19, 2019 0 comment

Desserts

Yuen Yeung – Hong Kong Style Milk Tea & Coffee Panna Cotta with Flourless Chocolate Cake and Feuilletine

by koalifiedbaking October 15, 2018October 15, 2018

This stunning Hong Kong-inspired Milk Tea and Coffee Panna Cotta with Flourless Chocolate Cake is a winner – smooth and creamy in every bite as it harmoniously combines the flavours of coffee and milk tea!

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake3

The inspiration of this dessert comes from the famous, humble Yuen Yeung well beloved by all Hong Kongers. Yuen Yeung (in Cantonese pronunciation), commonly known as Kopi Cham in Malaysia, is a popular beverage in Hong Kong’s cha chaan teng. Mixing strong coffee and Hong Kong style milk tea in the right ratio, you get a sweet and creamy drink that’s perfect served either hot or cold.

I transformed the concept into a two-layer panna cotta with the addition of flourless chocolate cake and some golden feuilletine. I always like the idea of making panna cotta in a wine glass, well, maybe because to me the shine of the glass automatically elevates the look of the final result. Am I right?

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake

Just a little update of my recent life – I’ve been working hard for my placement and my body apparently wasn’t used to the high physical demand from work and it crashed… So here I am, snuggling up in blanket resting, while writing this post after much delay.

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake2

My friend mentioned the word “adulting” when we chatted a few days ago, and the word just hits me. I guess “adulting” is something that can only be understood when experienced yourself. After I got my full time job, my life has been so preoccupied that my days seem to be set on repeat. Workplace is so much different from school – at school, when you screw up, it is all expected and there’ll be teachers to correct you and show you the right ways to do things; but in workplace, you got more responsibility on your shoulders and when you screw up, you screw up. It makes me feel the need to pay more attention to details while multitasking in the kitchen. Well.. at the end of the day, one thing that doesn’t change is that pastry fuels me.

P.S And you might have noticed that the styling of this series of pictures is different from the rest. It is all thanks to my newly bought “photography box” with its own LED lights. It is an immense help to me with my busy schedule, in the sense that I no longer have to solely rely on the sunlight as my light source for my photoshoot! But obviously I still need to learn more about how to use it properly. I hope you will enjoy the recipe!

Ingredients:

Milk Tea Jelly

20g caster sugar
250g water
5 black tea bags
250g evaporated milk
2 tsp gelatin
50g cold water

Coffee Panna Cotta

50g brown sugar
3 tbsp instant coffee powder
300g cream
100g full-cream milk
2 tsp gelatin
50 g cold water

Flourless Chocolate Cake

125g unsalted butter
150g dark chocolate
60g brown sugar
80g egg yolks
80g caster sugar
120g egg white
140g almond meal

Notes:

I created the layer effect by positioning the glass on a circular cutter in a way that the glass tilts. Therefore, before you start doing anything, make sure you have the right glass and a cutter that serves the purpose.
The bottom layer has to set completely (which takes about 4 hours) before the second layer is poured in. So you need to plan ahead.

Directions:

Milk Tea Jelly

Bloom the gelatin with cold water.
Put caster sugar and water in a saucepan and bring it to a light boil. Turn the heat off. Put in the bloomed gelatin and mix with a whisk until completely dissolved.
Put the tea bag into the water-gelatin mixture, and let the tea infuse for 20-30 mins. After the infusion, squeeze out all the liquid inside the tea bag before throwing them away.
Add evaporated milk and mix gently.
Pour the mixture into the glasses, and put the glass onto a circular cutter, and tilt it to an angle that you want. Keep in fridge to set for around 4 hours. (you can prepare the flourless chocolate cake meanwhile)

Coffee Panna Cotta

Bloom the gelatin with cold water
Put brown sugar, coffee powder, cream in a saucepan and bring it to a light boil. Turn the heat off. Put in the bloomed gelatin and mix with a whisk until completely dissolved.
Add in the milk and mix gently.
When the milk tea jelly is set. Remove the cutter and pour the mixture into the glass. Keep in fridge to set for another 4 hours.

Flourless Chocolate Cake

Note: as we are just using pieces of this chocolate cake as the topping, you can use whatever cake mould you want to suit your purposes. I used a 23cm square cake tin.

Grease and line your cake tin. Set aisde. Preheat oven to 160C.
Using a double boiler, melt butter. Add dark chocolate and whisk until completely melted. Remove from heat.
Add in brown sugar and egg yolks. Whisk until incorporated. Set aside.
Make meringue (soft peak) with egg whites and caster sugar.
Fold ⅓ of the meringue into the chocolate mixture and combine well.
Fold in the almond meal.
Fold in the remaining ⅔ meringue into the mixture and combine well.
Pour into the prepared cake tin. Bake at 160C for 45-50mins, or until a skewered inserted into the centre of the cake comes out clean.

Assembly:

Take out some pieces from the flourless chocolate cakes with your hand and carefully put on top of the panna cotta. If desired, put some Feuilletine coated with gold lustre powder like I did.
Enjoy the dessert cold.

October 15, 2018October 15, 2018 2 comments

Cakes Desserts

Golden Cube – Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating

by koalifiedbaking October 1, 2018October 1, 2018

This indulgent Golden Cube is a dream come true (edible tho)- it has a nutty pistachio bavarois mousse, tangy sweet passionfruit jelly, and fluffy sponge, all covered with a layer of smooth milk chocolate coating dusted with gold powder.

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating3

After my school has officially finished, I recently went back home to relax and recharge myself before the commencement of my industry placement. I didn’t really bake much back home due to limited resources so I was so ready to storm the kitchen as soon as I am back in Sydney! In case you’re wondering, I will be working full-time for six months at Baked by Keiran, an Artisan Bakery/Patisserie in Dulwich Hill, Sydney. I have been working there part time for over a month now and I simply enjoy every moment of it despite the early hours. I guess getting up earlier than everyone else is just an inevitable part of being a pastry chef, right? Anyway, working there substantially equips me with knowledge about French patisserie as they make almost everything from scratch, which I absolutely respect.

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating2

Back to the dessert itself, pistachio is my second favourite flavour (right behind mint chocolate) because of its unique exotic, nutty, sweet taste. To be honest, I don’t even know how to describe the taste of pistachio to do it justice. I personally think that the combination of pistachio and milk chocolate works well, because the creamy and milky note of milk chocolate complements the delicate flavour of pistachio. And the acidity of passionfruit jelly insert perfectly balances out the sweetness of other elements.

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating4

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating5

Making this kind of dessert, like many other instances in the pastry world indeed, requires a lot of patience because it requires a lot of chilling time for things to set properly in the freezer. Sometimes you simply can’t rush things to go quicker because you will risk ruining everything. Make sure you plan everything ahead so that you will have enough time to finish the product. When I made this, I also tried to multitask by making another dessert at once so I don’t get bored with the waiting time. Hope you enjoy the recipe. Cheers!

The specific tools that I used for this recipe include:

15cm cake ring
4cm circular cutter
4cm half sphere silicone mould
5cm cube silicone mould
Toothpick

Ingredients:

Sponge

4 egg yolks
45ml full-cream milk
40g melted butter
4 egg white
100g sugar
110g cake flour, sifted
1/2 tsp baking powder

Passionfruit Jelly

170g passionfruit pulp
100ml warm water
4 tsp gelatine powder
100ml cold water (for blooming the gelatine powder)

Pistachio Bavarois

100g egg yolk
80g caster sugar
240ml milk
240ml cream
1 tsp vanilla extract
100g pistachio paste
2 tsp gelatine powder
50ml cold water (for blooming the gelatine powder)
400 pure cream, semi-whipped

Milk Chocolate Pistachio Coating

400g milk chocolate
80g vegetable oil (I used canola oil)
80g shelled pistachio, coarsely chopped

Instructions:

Sponge

Grease and line a 15-cm cake ring and set aside.
Preheat oven to 175C.
In a mixing bowl, combine egg yolks, milk and melted butter with a whisk.
Prepare sifted cake flour and baking powder in another bowl and set aside.
Using an electric mixer with a whisk attachment, whisk egg white on medium speed until foamy, then turn to high speed while slowly adding sugar. Continue whisking until the meringue reaches stiff peak.
With a spatula, gently fold in the prepared cake flour and baking powder into the meringue. Try to retain as much air as you can while folding.
Take out a little bit of meringue mixture and mix it with the egg yolk-butter mixture that you prepared earlier. Then fold it back to the whole meringue mixture. Gently mix with a spatula until everything is combined.
Pour the cake batter into the prepared cake mould. Bake at 175C for 35-40 mins, or until stick inserted into centre comes out clean.
Leave it in room temperature for 10 mins before handling. Take the cake from the cake mould and let cool completely. Using a serrated knife, cut the cake into 1-cm slices and put in freezer for 15 mins to firm up. You will need to use the slices from the middle part because they are softer and don’t have the skin.
Using a 4-cm circular cutter, cut out 10 sponge circles from the cake slices for assembly.

Passionfruit Jelly

Prepare a 4cm half-sphere silicone mould and set aside.
Bloom gelatine powder with water and set aside.
In a saucepan, bring passionfruit pulp and warm water to boil. Remove from heat and let cool for 5 mins.
Stir in the bloomed gelatine and stir with a whisk until fully melted.
Pour the jelly mixture to the silicone mould carefully.
Put in freezer for 2-3 hours until completely set before unmoulding.

Pistachio Bavarois

Bloom gelatine powder with water and set aside.
In a saucepan, bring milk and cream to boil.
While the milk and cream are heating up, whisk together egg yolk and sugar in a mixing bowl.
As soon as the milk and cream are boiling, slowly pour them over the egg-sugar mixture while whisking it continuously.
Pour the whole mixture to the saucepan and cook it like an anglaise on low heat while continuously stirring with a spatula (remember to scrap the bottom of the pan to prevent any sticking & burning).
Once the mixture reaches 85C, remove from heat and strain it to another bowl to prevent further cooking.
Stir in pistachio paste and vanilla with a whisk until fully incorporated.
While the mixture is still hot, stir in the bloomed gelatine and mix until fully melted. Let cool.
While the mixture is cooling, semi-whip the cream.
Gently fold in the semi-whipped cream when the mixture is cooled to 40C.

Milk Chocolate Coating

Using a double boiler or microwave, melt the milk chocolate. (If you’re using a microwave, please check every 15 secs and stir to avoid burning the chocolate)
Whisk in vegetable oil until fully emulsified. You can use a stick blender for better emulsion.
Add the chopped pistachio and mix.
Transfer it to a rather narrow container that is deep enough to dip the bavarois in later on. Cover with cling wrap and set aside in room temperature until ready to use.

Assembly

Note: Mind that because I used a cube silicone mould, I could do it in the normal order instead of the upside down way because it wouldn’t affect the result. However, if you desire to use a different silicone mould, you may have to do it the upside down way.

Put the sponge circle in the centre of the silicone mould.
Then, put the passionfruit jelly on top of the sponge. Carefully pour in the pistachio bavarois into the mould until full. Remove any excess mousse with a small palette knife. Keep in the freezer for 6-8 hours or preferably overnight before unmoulding.
After all bavarois is unmoulded, place two toothpicks at either end of the bavarois and dip it in the milk chocolate coating until evenly coated. Gently place the bavarois to a cooling rack to allow the excess coating to drip off. Remove the toothpicks very carefully by twisting them. Store in fridge for 10-15 mins until the chocolate coating is set. Before serving, garnish with gold lustre powder.

October 1, 2018October 1, 2018 3 comments

Cakes Desserts Recipes

Zuger Kirschtorte with a raspberry twist (with review of the 1st week of final practical assessment @LCB)

by koalifiedbaking March 15, 2018June 8, 2018

Hello again, I’m quite excited about this post because I just had my first practical assessment week and I could do a little review (YAYY!!). One major part of this week’s assessment is making French puff pastry, which was needed to make vol-au-vent, bouchee, and palmier. Learning to make puff pastry myself was quite a journey; yes, it is a long and technical process but hey, it’s actually very fun and rewarding when you see the result. Although I still panicked everytime I used the dough sheeter ( the chance of dropping the pastry on the ground is so high, well at least for me, if you don’t pay enough attention), I successfully produced puff pastry products that rose beautifully and were flaky and buttery :). Sorry that I didn’t take any pictures of them as I was too preoccupied that day.

Other assessment items for the week include linzer torte, baklava, coffee eclairs and fruit flan. I didn’t get to practise on linzer torte because I got sick last week; luckily, it was a rather straightforward dessert with an elegant look. Also, we had to make baklava, a rich buttery dessert made of layers of filo pastry filled with grinded nuts soaked with syrup. I wasn’t a big fan of baklava as I found it too heavy when I first tasted it a few weeks back then, but I realised that it tasted so much better when served cool/cold.

Linzer Torte

Zuger Kirsch Torte (with raspberry twist) 3

Zuger Kirsch Torte (with raspberry twist) 6

Coffee eclairs and fruit flan were the last assessment items for this week. As we did a lot of mise en place the day before (i.e. pastry cream and sweet pastry dough), it was the most relaxing day among all. When I made my eclairs yesterday, my choux pastry got too liquidy as I added too much egg. So I had to quickly make another choux pastry without falling behind my schedule too much. Luckily I got back on track and got to finish and present my items on time. What a relief!

At this point, you may wonder what we will be mainly making for our final assessment next monday. It’s Zuger Kirschtorte. Zuger Kirschtorte is a traditional layer cake from Switzerland with layered with japonaise (almond-meringue), kirschwasser flavoured génoise sponge, and buttercream. Normally, the outer layer of the cake is coated with flaked almond as well. I absolutely love this cake because of its intricate complexity – it is layered with various elements working together to create beautiful textures and flavour combinations.

Zuger Kirsch Torte (with raspberry twist) 5

For the recipe I am sharing here*, it holds the essence of the cake with a raspberry twist. I decided to incorporate raspberry to the cake for three reasons. Firstly, the buttercream has to be pink for the final assessment, maybe for aesthetic reasons (?), so I reckon raspberry would be a good choice to fit the color. Secondly, the tangy and sweet flavours of raspberry would complement the richness of buttercream perfectly. Thirdly, they look so damn good as decoration no? This cake is perfect for celebration, especially when it’s in this ridiculously adorable pink color haha. Finger crossed that I can successfully finish making this cake next monday! Enjoy the weekend 🙂

*Recipe and Instructions given are adapted from those provided by Le Cordon Bleu. Zuger Kirsch Torte (with raspberry twist) 2

Zuger Kirsch Torte (with raspberry twist) 4

Génoise sponge

Ingredients:

100g whole eggs, room temperature
65g caster sugar
1/2 tsp vanilla essence
65g plain flour
20g melted butter

Instructions:

Preheat oven at 190C.
Grease and line a 6 inch pan.
Using an electric mixter, mix eggs, vanilla, and sugar on medium speed until thick and pale (or ribbon stage is reached).
Fold in sifted flour and melted butter alternatively. Gently mix until no flour is visible.
Pour batter into the prepared cake pan.
Bake at 190C for 15-18 mins until golden brown, or when a skewer inserted into the cake’s centre comes out clean. Let cool and unmold the cake. Cut a slice of the cake (around 2 cm thick) with a serrated knife; set aside.

Japonaise

Ingredients:

95g egg whites
60g caster sugar
pinch of cream of tar tar
20g corn flour, sifted
95g ground almond
70g caster sugar

Instructions:

Preheat oven at 170C.
Using an electric mixer (make sure the whisk and bowl are oil-free), beat egg whites and cream of tar tar on high speed until stiff. Gradually add in sugar and mix for another 2 mins.
Mix corn flour, ground almond, and caster sugar in a bowl. These are your dry ingredients; set aside.
Fold in half of the egg white mix to the dry ingredients. Mix gently.
Add the remaining egg white mix and gently blend until just incorporated. Important: be as gentle as you can in this step. Don’t overmix to avoid the mixture from becoming too thin.Put the batter into a piping bag with a plain round nozzle. Pipe two 6 inch discs onto silicone paper.
Bake at 170C for 20-25 mins until golden brown.

Kirsch syrup

Ingredients:

50g caster sugar
50g water
30ml kirsch

Instructions:

Bring the sugar and water to the boil.
When cooled, add the Kirsch.

Raspberry vanilla italian buttercream

Ingredients:

160g caster sugar
40ml water
100g egg white
250g unsalted butter, room temperature and chopped to small cubes
1/2 tsp vanilla essence
3 tbsp raspberry jam
few drops of red food coloring

Instructions:

In a medium pot, boil sugar and water.
When syrup reaches 110 C, start whisking egg whites with an electic mixer on high speed.
When syrup reaches 118C, add syrup in a fast stream (be careful with the hot syrup!) to the egg whites. Continue whisking until the mixture is light and cooled to room temperature.
Add butter to the italian meringue piece by piece. Add raspberry jam. Continue mixing until no butter cubes are visible, and the buttercream is smooth and creamy.
Set aside for frosting.

Homemade raspberry jam (can substitute store-bought jam):

Ingredients:

125g fresh raspberry
125g sugar
1 tbsp lemon juice

Instructions:

Bring sugar and raspberries in a saucepan on high heat for around 2 mins until all sugar has dissolved. Mash raspberries with a fork as you go.
Turn to medium heat, continue to cook the jam until it’s thickened enough to your liking.
Turn off heat. Add lemon juice and mix well.
Transfer the jam into airtight jar for later use.

Assembly

Assemble gateau using two discs of japonaise sandwiched with raspberry jam, buttercream and Genoise sponge soaked with kirsch syrup.

In other words,

Firstly put a disc of japonaise as the cake base.
Then, pipe 1 cm thick of italian buttercream. Spread raspberry jam on top of italian buttercream.
Add the sponge cake. Generously brush the kirsch syrup onto the sponge cake until it’s well soaked.
Repeat step 2.
Put the 2nd disc of japonaise on top of the sponge cake.
Frost the cake with italian buttercream and decorate it with garnishes to your liking.

Choice of garnish

Flaked almond
Fresh raspberry
Chopped roasted pistachios

Yum

March 15, 2018June 8, 2018 6 comments

Close up of frosting on Almond Butter Carrot Cake

Cakes Desserts Recipes

Nutty Crush – Almond Butter Carrot Cake with Cream Cheese Frosting

by koalifiedbaking October 8, 2017May 13, 2018

So yeah, I finally decided to jump on the fall bandwagon, and re-made one of my fav cakes of all time – CARROT CAKE! This cake was dearly loved by many friends of mine when I made it for the first time a while back. Why? Well, flavour aside, maybe they were all fooled by how healthy it sounds. 😉

Close up of frosting on Almond Butter Carrot Cake

I used almonds in three different ways in my version – raw almond, almond milk and most important the mighty almond butter – giving a naughty twist to the classic carrot cake recipe. This particularly nutty take gives the whole cake a richer flavour and accentuates how moist a mouth-watering carrot cake should be. In other words, this is where my nut obsession and the essential carrot cake meet.

Almond Butter Carrot Cake with Cream Cheese Frosting

Nevertheless, the key elements of an authentic carrot cake are still present and very potent. You get all the fresh shredded carrots making the cake unbelievably moist, not to mention that the spice blend, especially cinnamon, will warm up your palette right away. While the lower sugar take on the iconic cream cheese frosting will round everything out with just the right amount of added sweetness. As you can see, I tried to keep the frosting as light and thin as possible to create a “naked” style.

Slice of Almond Butter Carrot Cake with Cream Cheese Frosting

P.S. If you want to save the fuss, feel feel to buy store-bought almond butter if they’re readily available in your country. But I think nothing beats a homemade one 🙂

Nuts and frosting on Almond Butter Carrot Cake

Ingredients:

For the cake:

Dry ingredients:

3 cups (375g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground ginger

Wet Ingredients:

1 cup (200g) granulated sugar
1 cup (240ml) vegetable oil, I used canola oil
1/3 cup (80ml) homemade almond butter *see notes
3 eggs, room temperature
1/2 cup (120ml) almond milk
1 tsp (5ml) vanilla extract
2 ½ cups (325g) finely grated carrots
3/4 cup (105g) almond, chopped

For the Cream Cheese Frosting

115g unsalted butter, softened at room temperature
330g cream cheese, softened at room temperature
270g icing sugar
1 tsp vanilla extract
1 tbsp almond milk
pinch of salt

Instructions:

For the cake:

Preheat the oven to 350F (175C)
Line two 8 inch cake pans with parchment paper. Set aside.
In a mixing bowl, thoroughly sift in and combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt (i.e. everything listed under dry ingredients).
In another mixing bowl, using an electric beater, beat sugar, oil, and almond butter at medium speed until well combined. Add eggs, one at a time, to the mixture, and continue to beat at medium speed until well incorporated. Add almond milk and vanilla extract to thin out the mixture. Finally, gently stir in grated carrots and almonds.
Add the prepared dry ingredients into the mixture in three batches. Stir gently with a spatula to combine everything until no flour can be seen. Avoid over-mixing.
Pour the mixture evenly into the two prepared cake tins. Tap the pans several times to break any air bubbles. Bake for 30-35 mins, or until a toothpick inserted in the cake’s centre comes out clean.
Cool the cake for 30 minutes in their pans, then take them out and put them onto a cooling rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting.

For the cream cheese frosting:

Using an electric mixer, beat the cream cheese and butter (at room temperature) at medium-high speed until smooth.
Slowly add in the sifted icing sugar using a tablespoon, and beat until smooth.
Add almond milk, vanilla, and salt, and beat until light and fluffy.
Refrigerate the frosting for at least 1 hour to get firm so as to hold its shape while you work on it later.

Assembly:

Level the cake layers by slicing the top curve of the cakes with a sharp knife to achieve a flat surface.
Peel the parchment paper from the base of the cake layers and place one layer onto a plate or a cake board placed on a revolving cake stand (if you have it).
Now we do the crumb coat first.
Put a generous amount of frosting on the middle of the cake layer. Using an offset spatula, spread the frosting carefully and top it with the second cake layer. Frosting the top and sides of the cakes. Get a nice, smooth coat of icing with a bench scraper or a spatula.
Put the crumb-coated cake in the refrigerator for an hour to get the frosting nice and firm. Once the cake is chilled (the frosting should be dry upon touching), frost your cake evenly with another layer of frosting using the same method. Get rid of all the peaks and blemishes in the process.
Transfer the remaining cream cheese frosting into a pastry bag tipped with a simple round tip. Pipe dollops of cream onto the cake, sprinkle ground cinnamon and a few almond pieces as garnish if desired.
Refrigerate to let the cake set for at least 1 hour or overnight. Enjoy!

Notes (Instructions for home-made almond butter):

200g almond
2 tbsp honey
1 tsp ground cinnamon
pinch of salt

Roast 200g raw almond in an oven at 350F (175C) for 10 mins. Blend or process the roasted almond until completely smooth and creamy. Add honey, cinnamon and salt, and process until well combined.

October 8, 2017May 13, 2018 15 comments

Earl Grey Honey Lemon Mascarpone Cheesecake decorated with fresh figs

Cakes Desserts Recipes

Afternoon Delight – Earl Grey Honey Lemon Fig Mascarpone Cheesecake

by koalifiedbaking October 1, 2017May 13, 2018

Confession: I have a long love affair with earl grey-infused desserts. This cake is the result of my attempt to give into this love, while also going against the grain by NOT creating one of the obvious fall season treats that are already flooding the food world at the moment (let’s see when I will fail) :p. As with anything tea based, the key to making the flavour work is a reverence for the brewing process. Your focus should be on drawing out the full-bodied flavour that lies within. And being a British tea, this choice of flavour can make for the perfect afternoon drink, as well as the ideal naughty snack.

Earl Grey Honey Lemon Mascarpone Cheesecake decorated with fresh figs

As for the cake itself – with its own inherent citrus undertones, the Earl Grey in this cake is ideally accentuated with the addition of fresh lemon juice and zest. On the other hand, throwing in cream cheese is a new idea, as the taste of the first version of this cake was lacking vibrancy, something which I reckon a great cheesecake should possess. When this is then mixed with mascarpone cheese, you get a superbly rounded flavour packing creamy sweetness and multiple layers of sourness. But that’s not all. Did I forget to mention the finishing touch of fresh figs and drizzles of extra honey on top? All this together, well, it’s a rich, vibrant kick of elegant floral flavour in every bite.

Fresh figs atop an Earl Grey Honey Lemon Mascarpone Cheesecake

In terms of process, just like other cheesecakes, this cake requires a water bath while baking to prevent the cake’s surface from cracking from the heat. Also, it has to be baked at a lower temperature to allow for even heat distribution. This is not a short bake and, I know, I hate to wait just as much as every baker does. But again, patience is the key to everything. How about watching your favourite show on Netflix as you wait? Hope you will enjoy this recipe :)!

A fresh baked Earl Grey Honey Lemon Mascarpone Cheesecake

Ingredients:

For the filling:

500g mascarpone cheese
125g cream cheese
120g good quality honey
1 lemon, juice and zest of
1 tbsp vanilla
5 large eggs, room temperature
450ml whole milk
5 earl grey bag loose leaves
4tbsp cake flour (sifted)
1/2 tsp salt

For the base:

220g graham biscuit
80g melted butter

Toppings:

2-3 medium sized figs
honey

Instructions:

For the base:

Line an 8-inch cake pan with parchment paper.
Ground the graham biscuit into a semi-fine texture with some crunch left using a food processor or blender. Add the melted butter and mix well.
Evenly distribute the mixture across the bottom of the pan, before pressing it with a spoon until a firm and even based is formed.

For the filling:

Preheat the oven at 320F (160C)
Add milk and earl grey tea leaves into a saucepan, bring the mixture to boil and mix well. Turn off the heat and let the flavours develop as it cools and then set aside.
Add mascarpone cheese, cream cheese and honey to a large mixing bowl. Using an electric mixer, mix the ingredients on a medium speed until evenly blended and smooth.
One at a time, add eggs to the cheese mixture, mixing at a medium speed until all five are well incorporated.
Add salt, vanilla, lemon juice, zest, and the cooled earl grey milk to the mixture and incorporate gently using a spatula.
Finally, sift in cake flour and mix well. Take care not to over mix – the texture should be smooth.
Pour the completed batter over the base in the pre-prepared cake tin.
Bake the cake in a water bath (e.g. a larger pan with hot water inside) at 320F (160C) for 20 mins. Then lower the temperature to 240F (120C) and bake for 90 mins more. When time is up, open the door slightly to let the cake gradually cool down in the oven.
Once cooled, refrigerate for at least 3 hours.
Lastly, decorate the cake with fresh figs and honey. Enjoy!

October 1, 2017May 13, 2018 4 comments

Cakes Desserts Recipes

Espresso your love – Tiramisu Mille Crepe Cake

by koalifiedbaking September 26, 2017June 8, 2018

Presenting, a romantic twist on a classic dessert – tiramisu crepe cake. It’s a work of patience, patience, and more patience. Making this cake was a huge pleasure for me though; by flipping over layer after layer of crepes, I had lots of alone time in the kitchen to ponder on life (lol, jk, or not). Take this as a chance to think about all the little things and perhaps your own dessert dreams. Maybe you won’t believe it, but I wasn’t always a big fan of desserts. Yet, Tiramisu gets me nostalgic in the best ways, because it was one of my fav childhood treats when dining out with family. Slice of Tiramisu Crepe Cake

This recipe is inspired by a recipe from Tatyana’s Everyday Food, but a lot of changes have been made to ensure the crepe cake fits my own baking style. Tatyana, again, is a beloved Youtuber whose desserts never fail to amaze me. I’m so thankful that she actually was the one who pushed me to try making multi-layer cake in the first place. Tiramisu Crepe Cake cross section

Instead of ladyfingers soaked in coffee in the traditional Italian Tiramisu, there are now coffee-flavoured crepes wonderfully layered with a rich, sweet mascarpone cheese cream filling. If you don’t readily have coffee liqueur at home, feel free to substitute another liquor, such as dark rum, amaretto or the most conventionally used Marsala. Honestly, whatever alcohol you use, it’s going to elevate the flavours and bring your crepe cake to another level. What can I say, it’s the two most iconically romantic western cultures working together to melt hearts. 😉

close up of Tiramisu Crepe Cake

Ingredients:

For the crepes:

150g (1 1/4 cup) all-purpose flour
5 large eggs
25g white granulated sugar
480ml whole milk
1 tbsp instant coffee powder melted in 60ml water
60ml melted butter
2 tbsp coffee liqueur
1 tsp vanilla

For the filling:

400ml heavy cream, chilled
250g mascarpone cheese
120g icing sugar
1/4 tsp salt
1 tsp vanilla
2 tbsp coffee liqueur

Instructions:

Components

Prepare the filling before creating any crepes.
In a large mixing bowl, add mascarpone cheese and icing sugar. Using an electric mixer, beat them on medium speed until smooth and creamy. Add heavy cream, salt, vanilla, and coffee liqueur. Continue mixing on medium speed until light and fluffy. Don’t overmix, otherwise the over-whipped cream will be grainy and stiff. Refrigerate for later use.
In a second large mixing bowl prepare the crepe batter. Whisk eggs, sugar, and flour until smooth. Add coffee mixture (make sure it has already cooled down to room temperature), milk, butter, sugar, coffee liqueur, and vanilla. Combine well until no lumps can be seen.
Heat a nonstick pan over medium heat. Pour 1/4 cup batter into center of the pan; swirl pan to evenly coat the entire base with batter. Cook for about 1 minute or until the edge can be easily lifted with a spatula. Flip crepe; cook for another 20 seconds. Transfer to a large plate to cool. Repeat with remaining batter. The batter should be enough to make 18-20 crepes. Remember to cool the crepes completely before assembling the cake.

When both the filling and crepes are completely cooled, prepare components for assembly.

Assembly

Place a crepe onto a flat surface as your crepe cake base. Drop 1/4 cup filling onto this base and spread the filling evenly to almost the edges. Continue this process with remaining crepes and filling, leaving the last crepe with no filling.
Sprinkle cocoa powder on top of the cake. Cover the crepe cake with plastic wrap or put it in an airtight container. Refrigerate for at least 4 hours or preferably overnight to let the cake set nicely. Enjoy!

September 26, 2017June 8, 2018 6 comments

Cakes Desserts Recipes

Mount Glorious – Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey Ganache

by koalifiedbaking September 19, 2017May 13, 2018

I’m not gonna lie; a fluffy chiffon cake had been on my to-make list for ages, so I’m so thrilled that I finally made it happen! I think some of you might be able to relate – when you’re truly into something, you simply want to do it however you feel that day. Take myself as an example, I think about food almost every waking moment and would use baking as an excuse for EVERYTHING. Like today, feeling beaten up physically after a rough night, I decided to bake off some of the tiredness with this superb recipe👌🏻. Side view of Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey Ganache

So, for this chiffon cake, I went against the normally lighter approach to chiffon cake, and used a combination of Hojicha (aka roasted green tea), dark chocolate and whiskey. They’re three flavours that are equally bitter and complex, instantly invoking a feeling of maturity. What’s more, I only realised later that they’re all elements deeply ingrained in Japanese culture. From the cold tip of Hokkaido down to the summery bays of Okinawa, the core of such tastes is tied to the purity of nature. Doesn’t that sound amazing? 😉

Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey Ganache

As this is my first attempt of making a chiffon cake, I adapted the recipe of Green Tea Chiffon Cake by Just One CookBook. I am a big fan of the author, as she explains everything slowly and clearly, and I LOVE authentic home-style Japanese food. Feel free to pair the cake with fresh cream or fruits; but I wouldn’t mind having it on its own. Make this delicious treat for yourself and let me know how it goes!!

Close detail of Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey Ganache

Ingredients:

For the cake:

3 egg yolks, room temperature
30 g caster sugar
3 tbsp (40ml) canola oil
4 tbsp (60ml) milk
75 g (⅔ cup) cake flour
1 tbsp (10g) hojicha powder
1 tsp baking powder
1 tsp vanilla

For the meringue:

3 egg whites, room temperature
60g caster sugar
pinch of salt

For the ganache:

100g 70% dark chocolate, chopped
100g heavy cream
20g butter
2 tbsp whiskey

For the toppings:

1/4 cup hazelnuts, chopped

Instructions:

For the cake:

Preheat oven to 340F (170C).
In a large mixing bowl, whisk egg yolks and caster sugar (30g) until light and pale. Add canola oil, milk and vanilla, and whisk until well combined.
Sift in cake flour, hojicha powder, and baking powder to the egg yolk mixture. Mix until totally incorporated.
In another bowl (make sure it’s oil free), add egg whites and salt. Using an electric mixer, beat the egg whites at high speed until foamy. Gradually add the caster sugar (60g) using a tablespoon, and beat until all sugar dissolves and soft peak forms. This will take about 5 mins. Gently fold the meringue into the cake mixture in 3 additions.
Pour the mixture into the ungreased 17cm chiffon cake pan (please do NOT grease your pan or otherwise your chiffon cake won’t stick to the pan and therefore collapse while baking). Tap the pan a few times to release air bubbles.
Bake for 30 minutes or until a toothpick inserted comes out clean.
The cake must be cooled upside down; balance the chiffon pan on a tall heavy bottle using the pan indent. Leave until the cake is completely cool before removing it.
To remove cleanly, keeping the pan upside down and use a thin sharp knife or thin offset spatula, running it gently around the cake.
Place the serving plate on top of the cake (which will now become the base of the cake) and flip over. The cake should pop out easily.

For the ganache:

Add the chopped chocolate in a mixing bowl. Set aside.
In a saucepan, add cream, butter, and salt. Bring it just to boil over medium-high heat. Turn off the heat.
Pour the cream mixture over chocolate. Let stand for 10 mins and don’t stir to prevent it from going grainy.
Stir the mixture with a whisk until smooth and shiny. Add whiskey and mix well.
Pour over the chiffon cake and top it with chopped hazelnuts.

September 19, 2017May 13, 2018 6 comments

Cakes Desserts Recipes

The Ultimate Dream – Raw Pistachio Avocado Coconut Ice-cream Cake

by koalifiedbaking September 16, 2017May 13, 2018

I don’t know why I didn’t do it earlier, but what happens when all of my favourite ingredients, i.e. pistachio, avocado, and coconut, are put in one single cake? A DREAM COME TRUE. I just finished 75% of my ielts test this morning, so I feel like I have to write about food to celebrate life a bit. OLYMPUS DIGITAL CAMERA

And although it is slowly reaching Autumn here in Hong Kong, whenever I step outside, I literally melt into pieces. Even still, I can’t always resort to bubble tea to cool myself down right? Well, can I?!? OLYMPUS DIGITAL CAMERA

I think people who love pistachios would understand how hard it can be to enjoy these tiny yet unbelievably expensive nuts; every one of them counts. I always wanted to save money by getting those with shells, and one time while I was shelling them at home for over an hour and was caught by my brother, and he laughed at my lonely solitude time. Whoops.

OLYMPUS DIGITAL CAMERA

This cake is inspired by the PISTACHIO & ORANGE BLOSSOM RAW AVOCADO CAKE by Unconventional Baker – someone who creates tons of beautiful, raw and healthy desserts. Being as greedy as always, I threw in a dash of coconut goodness, i.e. dessicated coconut and coconut milk, into the cake base and cake filling respectively. In both the original and my own take, every mouthful It is all about freshness brought by the cake’s natural, raw components. With that said, how can I honestly make it sound even better? How about by telling you that this cake is a frozen ice-cream cake? This way, every mouthful feels both icy and creamy in texture, and entirely nourishing and satisfying in feel. In other words, this is the perfect treat for a sunny, warm day when you just want to hide inside a fridge that’s probably too small for you.

OLYMPUS DIGITAL CAMERA

Ingredients:

Crust:

½ cup raw pistachios (~55g), pre-soaked and drained
1/2 cup desiccated coconut (~50g)
5 soft medjool dates, pitted (~95g)
1 ½ tbsp maple syrup
⅛ tsp salt

Filling:

2 medium size avocados, peeled and pitted (~230g)
1/2 cup (120ml) maple syrup
1 cup (240ml) coconut milk
1 tbsp lemon juice
⅛ tsp salt
¼ cup raw pistachios
tsp vanilla

Optional Toppings:

Raspberries and chopped pistachios

Instructions:

For the base:

Line an 8 inch cake pan with parchment paper.
Using a blender or food processor, ground the crust ingredients into a semi-fine texture with some crunch left.
Evenly distribute the mixture on the bottom of the pan and press with a spoon until the base is even and firm.

For the filling:

Using a clean blender or food processor, blend all the filling ingredients in high speed until smooth and creamy.
Pour the mixture into the prepared cake tin.
Freeze the cake for at least 3 hours to let it set.
If preferred, decorate the cake with raspberries and chopped pistachio just like I did. Enjoy! 🙂

*To enjoy the ideal texture, please first leave the cake to soften a bit in room temperature for about 10 mins.

September 16, 2017May 13, 2018 3 comments

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