Kek Batik for Dear Izzat

When I showed this blog to my boys, they went like "Wow Mama! You have a blog. That is so cool!". Ha ha ha very funny but I was quite happy with their reactions. So I was asking them the food that they want me to post in this blog. Ihsan said "mine is already there - Cokolot". Idlan on the other hand, listed down his food request, starting with the Fish Curry but Izzat looked away, seemed not interested already. When I stressed to them that this blog could help them make the food that they like when I am NOT around anymore, he looked at me and said "that chocolate cake, eh which is not really a cake, that has biscuit layered in between". So I know instantly, Kek Batik. So, here is the recipe, dear Izzat.

Kek Batik

Ingredients

1 cup Milo (or any other chocolate drinks powder)
3 tbsp cocoa powder
250g butter
2 eggs
1 or 2 packs of Marie Biscuits
1/2 can condensed milk
1/2 cup water

Steps

Combine everything together except for butter and biscuits. On low heat, mix everything together until dissolve. Add on butter and mix again until it is melted. Layer chocolate mixture alternately with crushed biscuits. Ez pz lemon squeezy.

Recipe from http://ruhayurazali.blogspot.com/2013/03/resepi-kek-batik-paling-lembut-dan-sedap.html

P.s. Idlan's request will need another blog entry/entries (My Idlan lovesss food, just like Mama)...will start with the Fish Curry, inshaAllah.

Pavlova and Meringue Craziness

Ingredients

4 large egg whites, room temperature

Pinch of salt

1 cup plus 2 tablespoons superfine sugar

1 teaspoon cornstarch

2 teaspoons white-wine vinegar

1 teaspoon pure vanilla extract

1 1/4 cups heavy cream, whipped

10 passion fruits, for serving (optional)

4 bananas, for serving (optional)

Mixed berries, such as raspberries, blueberries, strawberries, boysenberries, or blackberries, for serving (optional)

Directions

Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.

Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.

Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.

Tips:
1. Spread meringue on flat pan with no edge for easy sliding afterwards.
2. Cool meringue in the oven with oven door slightly ajar. 

Recipes from:

http://www.marthastewart.com/332803/pavlova

http://www.nigella.com/recipes/view/mini-pavlovas-162

http://www.nigella.com/recipes/view/chocolate-raspberry-pavlova-200

A Cake for that Coffee Addict Someone

Coffee and Walnut Layer Cake

Ingredients

For the sponge:

50 grams walnut pieces

225 grams caster sugar

225 grams soft unsalted butter (plus some for greasing)

200 grams plain flour

4 teaspoons instant espresso powder

2 ½ teaspoons baking powder

½ teaspoon bicarbonate of soda

4 large eggs

1 - 2 tablespoons milk

For the buttercream frosting:

350 grams icing sugar

175 grams soft unsalted butter

2 ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)

approx. 10 walnut halves (to decorate)

Method

- Preheat the oven to 180°C/gas mark 4/350°F.

- Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment.

- Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.

- Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter.

- Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)

- Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.

- Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.

- When the sponges are cool, you can make the buttercream.

- Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.

- Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.

- If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.

- Then beat in the hot coffee liquid.

- Place 1 sponge upside down on your cake stand or serving plate.

- Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle   swirly pattern.

- This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.

- Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.

Recipe copied and pasted from http://www.nigella.com/recipes/view/COFFEE-AND-WALNUT-LAYER-CAKE-5307

Our Family's Fav Cake - Mama's Carrot Cake

Got this recipe long time ago from a friend. Tried baking it for the first time in 2005. It was a hit. Many, if not all, like this cake, including family and friends. I have lost the recipe once and manage to find something similar from the net, about 9 years ago. I have copied it down on my recipe book and totally forgotten to jot down the source. But who cares right, he he he...as long as the recipe is here. 

For the cake:

1 ½ cups vegetable oil

2 cups white sugar

4 eggs

2  cups all purpose flour

2 tsps baking soda

1 tsp baking powder

½ tsp salt

1 tsp ground cinnamon

1 ¼ tsps Vanilla extract

3 cups grated carrot

1 can crushed pineapple (with juice) – 8oz

¾ cup chopped pecan/walnut

For the cream cheese frosting:

3 ½ cups icing/confectionery sugar (I usually cut down on this)

1 pack cream cheese (8oz)

½  cup butter, softened

1 ¼ tsps vanilla extract

Lemon zest

Steps:

1.       Preheat oven to 350°F (175°C)

2.       Grease or flour pan

3.       In a large bowl, combine flour, baking soda, baking powder, salt & cinnamon, sieve & put aside

4.       In another bowl, combine carrots, pineapple and nuts, put aside

5.       Then beat oil and sugar, then add on eggs, one at a time

6.       Add on vanilla extract, stir

7.       Add on powdered stuff, stir again until well mixed

8.       Add on carrots, pineapple and nuts

9.       Bake for 50 mins to 1 hour, until it’s ready

10.   Cream cheese frosting: cream everything together and spread on cool cake.