Sachertorte

I baked this sachertorte for the 2nd time..the first time I baked  I felt the the deco was a mess, so no no to blog..This time I baked it again as my family loves it ..Not much of hassle cake I should say...just a simple and yet delicious one ..Suitable for an everyday, tea break, munch munch cake..

The first time I used blueberry filling for the layers and covering..This time I used raspberry jam for the filling..Which one I preferred if you were to asked?..Well I would preferred the blueberry one..Both got their own taste definitely..the choice is yours..I used my own ganache recipe for this, so still up to you which u preferred,..Oh yes, I just slice to make 2 layers for the cake as I have only just one jar of jam in stock..

Yesterday was my 19th wedding anniversay... No celebrations as Mr Hubby is away for a working trip on the land of the rising sun..Too bad I cant  join him, the plan was to follow up after his conference there..but since Hasif is still having his lessons,(Polytechnic) we or rather me called off the idea as I cant leave without him..tak sampai hati pulak nak tinggalkan dia..ada exam pulak tu..takut kalau kita pergi dia tak boleh concentrate(yalah mama & his siblings pergi then dia tinggal)..cause Tokyo is the place that he wanted to go for the longest time..hehehe..tak ada rezeki nak kesana..maybe next time..

Will this be my last post for this year?..I hope not...Well I dont know..just wait & see..
Till then take care my dear friends....:)

psst all the posting today are autopost.....

Sachertorte
Sources:-From Cakes Delicious Recipes For All Occasions -Yasa Boga
Tried & Tested:-Ayu@curlybabesatisfaction
Cake Ingredients:-
60g raspberry jam
200g castor sugar-(Ayu used 100g)
125g butter + more for greasing tin

125g plain (all purpose flour) flour
+ 60g cocoa powder + 1/2 tsp bicarbonate of soda, sifted

4 eggs, yolks & whites separated
160g raspberry jam, heated until warm

Ganache:-
4 tbsp milk
41/2 tbsp whipping cream
125g dark cooking chocolate, melted 

Ayu used this ganache

250g cooking chocolate(I used dark chocolate)

1 tbsp butter

1/2 cup whipping cream

Method:-

Melt cooking chocolate using the double boiler method. Add in the butter and whipping cream and stir well. Pour onto the cake and decorate to preference..

Method:-
Preheat oven to 170c. Prepare a 20cm(8 inch)  diameter round tin.
Grease tin with butter and line with baking paper, then grease again. set aside.

Combine jam, sugar and butter in a saucepan and cook over low heat until sugar dissolved.
Remove and leave to cool. Transfer jam mixture to a large mixing bowl. Gradually add flour mixture and stir with a wooden spoon until combined(Ayu used a mixer for this). Add egg yolks, one at a time, stirring continuously until well combined.

With an electric mixer, whisk egg whites until stiff peaks form. Using a rubber spatula, gradually and gently fold whipped egg whites into cake mixture until mixture is well combined. Pour mixture into prepared tin.

Place tin in preheated oven and bake for about 50 minutes until a skewer inserted into the centre of cake comes out clean. Remove cake from tin and leave to cool on a wire rack.

Prepare ganache. Heat milk and whipping cream over low heat until warm. Stir in melted chocolate until well mixed. set aside.

To assemble cake, slice cake horizontally into 3 equal layers. Spread raspberry jam over bottom and middle layers. Stack all 3 layers together and spread jam over surface of entire cake. Pour ganache onto cake and spread evenly. Leave to set, then decorate as desired.

Kek Kukus Coklat Mocha Putih Telur

Assalam, bertemu kembali..selepas seminggu menyepi..this week, next week dan overflow to the following week, anak kita si Iqram sedang menghadapi peperiksaan akhir tahun..biasalah kalau anak periksa, mak yang stress...aduhaiiiii..penat tau..!!
Anyway, entry2 hari ini adalah menu yang kita masak dan buat time raya aidilfitri yang lalu...While Iqram tengah having his tuition now, kita masukkan lah mana yang sempat ya..

Kek ni kita buat sebab kita ada banyak sangat balance putih telur dari buat Kek Lapis Mocha Nutella...
nak clear off lah stok putih telur, in fact ada lagi balance in the fridge..nak buat Macaron macam tak ada orang nak makan pula..hehe...tak apalah biarkan lah dulu mana tahu ada lagi recipe yang bekenan yang menggunakan putih telur ni..

Kek ni sedap pada tekak kita,anak2 dan Mr Hubby...Mum not solah..she kan kek kukus macam ni not to her liking, except kek kukus buah kemarin..ah tu dia suka sangat...
Anyway, macam biasa juga Mr Hubby brought some to his office, display it on the  table, before meeting starts....his staff jamahlah makan..he bluffed them he bought from Bengawan Solo..wakaka..then the staff hairan apasal packaging dia lain sebab ada getah to hold on to the plastic(cheapskate kind of packaging )..they asked which Bengawan Solo outlet yang dia beli..tak dapat nak jawap..he burst into laughter..and akhirnya cakap wife buat..hehe..

Terimakasih to Kak Wan for sharing this recipeminta izin dipanjangkan disini pula ya..

Kek Kukus Coklat Mocha Putih Telur 
Sources:-From Kak Wan@Citarasawan 
Tried & Tested- Ayu@curlybabesatisfaction
 

Bahan A
525ml  putih telur
400gm gula pasir-(Ayu gunakan 230g - 250g)
1 sudu besar ovalette
1 sudu teh garam
1 sudu teh baking powder

Bahan B
250gm tepung gandum
50gm santan serbuk

Bahan C
100ml santan pekat (KARA)
1 sudu teh esen vanila / coffee
90gm mentega cair
2 sudu besar susu pekat manis

Bahan D
1 sudu besar coklat emulco
1/2 sudu besar mocca emulco
Loyang 8 atau 9 in (di alas dan di gris) -(Ayu gunakan loyang 10x7x3 in.)

Cara-cara :
1.  Bahan A :  Putar putih telur dengan speed sederhana hingga berbuih.  Masukkan gula, garam,ovalette dan baking powder, putar dengan kelajuan tinggi hingga menjadi putih dan kental.
2.  Masukkan bahan B, kaup balik hingga rata.  Kemudian masukkan bahan C, kaup balik hingga rata.
3.  Bahagikan kepada 3 mangkuk yang sama banyak.  Satu bahagian coklat, satu bahagian mocca dan satu lagi adunan asal.
4.  Panaskan pengukus dahulu.  Tuang adunan coklat dan kukus selama 10 minit.  Tuang adunan mocca kukus selama 10 minit dan akhir sekali tuang adunan asal, tutup dengan aluminium foil dan kukus selama 20 minit hingga masak.

*** Sentiasa lap tutup pengukus untuk mengelak air menitis. 

*** Putar adunan putih telur dalam mangkuk pengadun yang besar.

Kek Lapis Mocha Nutella

This was one of the 3 cakes that I baked during the last Raya..tell you to bake layered cakes during fasting month, was a test of endurance..hehehe..imagine you got to sit in front of the oven ..layering layer by layer every 3-4 minutes. for almost as long until the batter finished..Panas and kering tekak beb..hehe..memang dugaanlah kira...tapi for the sake of raya..ku gagahi juga..itu pun dapat buat 1 ketul ni aje..hahah..belum lagi ambik order tukan.haha..kalau ambik agaknya memang kering kontang kita depan oven, ...Recipe from Faeez lagi..the reason why I've decide on this was because I love Mocha, and nutella..so bookmarked since last year too together with the Steam Fruit Cake which I posted earlier.. 

Faeez, thank you again..for sharing this recipe..Minta izin dipanjangkan disini pula for the rest to try it too ya..

                                                                                   
 Mocha Nutella Layered Cake
Sources:-From Chef Zaidah via Faeez@BitterSweetSpicy
Sources:-From Ayu@curlybabesatisfaction

 A 
500g butter
60g chocolate spread ( nutella)
2 tbsp sweetened condensed milk
1 tbsp peanut butter
1 tsp vanilla essence

B
20 egg yolk
6 egg white
220 castor sugar-(Ayu used 200g)
1/2 tbsp ovalette

C (sifted)
150 plain flour ( I used cake flour)
20g cocoa powder
1 tsp baking powder

 Method:

1. Preheat oven at 160 deg C. Use top heat only.
2. Cream A until softened & mixed thoroughly.
3. Combine B in a mixing bowl & beat until thick.
4. Add A & mix thoroughly.
5. Fold in C.
6. Pour 2 ladles of batter into a 9x9x3"  (I used 10x7") lined & greased baking pan (Grease & line bottom of pan only). Grill for about 1-2 minutes till golden brown.
7. Repeat step 6 until finished.

Kek Lapis Kukus Chocolate Chips

Assalam..while typing this post I realised bloggers masakkan sekarang macam tak berapa active gitu ya..well samalah macam kita juga..sekali timbul update macam tiada esok bagimu..sekali tak update..macam esok masih ada..terus senyap ajekan..tak apalah..kita just update ajelah ya..posting hari ni just wanted to clear off those pending pictures yang dah lama terperap dalam folder..kot2 mana tahu kita dah nak retire ke kan..so nak masukkan as much as possible kalau boleh... so bila dah lengkap recipe2 yang dikumpul tu barulah kita pergi hibernate dari dunia blogging ni...

Alah anyway..siapalah kita ..huhu..blogger pingitan..orang dah lama buat tapi kita baru terkedek2 nak cuba..maklum ler 'late develop cook'..hehe..
Sebelum kita merepek yang bukan2 baik kita terus ke recipe ya..Got this recipe from Kak Watie..pun dah lama juga..tak terkata2 dah!..Recipe yang mungkin juga ramai dah mencuba..tapi kita baru nak buat..this recipe was adapted from Kek kukus Velvet Hawflakes..diolah balik dan ditukar perasanya kechocolate..This recipe jugalah Kak Watie, buat ambil tempahan tau..

Sebenarnya kita dah 3 kali buat kek ni..sebab Marsya & my dad suka rasanya..the cake is moist lembut dan tak manis sangat..dan importantly dia tak muak..you can just gobbled a few at one go and just feel satisfied after that.. For those yang ingin mencuba, kek lapis kukus chocolate chips ni  silakan lah ya..Buat Kak watie, kita minta izin dipanjangkan recipenya disini pula ya kak..Blog akak tak dapat kita masuk sebab dah diprivatisekan  dan tak dapat kita nak linkkan..huhu

Kek Lapis Kukus Chocolate Chips

Adapted from Kek Kukus Velvet Hawflakes recipe Kak Fida@myr.com

Sources:-From Kak Watie@watiermalife

Sources:-From Ayu@curlybabesatisfaction

Bahan:-(loyang 10x7)

• 5 biji telur - grade A yg sejuk(dr peti ais)
• 225 g gula halus (1 cwn rata +2 sb rata)-(1cawan rata sahaja akak gunakan)-(Ayu pun sama)
• 220 g tepung gandum*(2 cwn rata)
• 1 sk rata baking powder*
• 1 sb ovalette
• 150 ml susu cair
• 1/2 sk garam
• 100 ml minyak jagung/masak-(Inipun dah adjust akak kurangkan sikit)
• 1 sk esen vanilla
• chocolate paste(emulo) untuk lapisan coklat
• secukup chocolate chips untuk taburan

Cara-cara

1. Ayak tepung dan baking powder kemudian campur kesemua bahan2 di dlm mangkuk mixer kecuali minyak,chocolate chips dan pewarna.
2. Pukul adunan hingga sebati dan gebu.Masukkan minyak jagung/masak dan digaul dgn senduk atau spatula hingga sebati.
3. Loyang dialas kertas dan sapu minyak. Ratakan adunan pertama dan tabur secukup chocolate chips dipermukaannya dan kukus selama 5-7 min(Ayu kukus selama 15-20 min) dalam kukusan yg telah dipanaskan dulu.
4. Buat hingga habis lapisan seterusnya dan tabur chocolate chips dan kukus.Untuk lapisan yang akhir kukus selama 20 min supaya kek masak keseluruhannya.
5. ***untuk membahagikan sama rata setiap lapisan akak ambil 4 senduk lauk dan dibahagi kpd 5 mangkuk dan warnakan.(ini this case, just asingkan 2 mangkuk lah)
6. Setelah kek masak,biarkan di dlm loyang selama 10 min kemudian dibalikkan di atas redai kek supaya sejuk. 

Four Layer Opera Cake

Assalam, maaf dipinta, sekiranya kebelakangan ini puan tanah tak begitu aktif mengupdate, faham2 ajelah ya, asal dah masuk tahun baru, semuanya nak kena adjust schedule balik..ditambah juga dengan ada beberapa perkara yang harus di settlekan this few days, & the next few days juga.. 

As teman2 yang mengenali kita di facebook, mesti dah tahu, hari Isnin yang lalu, results O level dah keluar, walaupun hati ini tenang aje, tapi  entah macam mana, bila waktu pukul 2.00pm(results out) hari tu melepasi hingga ke pukul 3.00pm, masih belum mendapat berita dari Hasif, jantung kita ni tiba2 berlari dengan kencang sekali macam 'kudaku lari kencang' gitu...heheh...lutut pun naik lemah aje..nak buat satu kerja pun tak larat dah..heheh.. Alhamdullilah shukur, lepas semuanya dah tahu, barulah mak ada selera nak makan dan barulah boleh berfikir what to do next..

Well, disebabkan hari Tuesday 10th Jan semalam, adalah hari lahir Mr Hubby, hari Isnin malam selepas dah settle semuanya barulah kita mulakan project buat Opera cake ni..bayangkan kita start buat pada jam 10 malam dan habis pada jam 5 pagi!!!!!..ingatkan nak buat pada siang hari Isnin, tapi pasal tak ada mood nak buat apa2 so nak tak hendak buat lah juga malam harinya..

I tell you, kita baca the steps tu berulang2 kali sebab nak fahamkan betul2.. kita a bit confuse sikit part ambil 1/3 telur putih then masukkan kedalam, almond mixture, then masuk balik ke 2/3 tu..then  I realised, part almond mixture + melted butter, not in the steps, then bila nak masukkan that mixture, dah tak tahu dah..huhu... dah mula nak nangis dah, jam dah pukul 12 pagi, ingat nak tanya Rima, kat comment box dia, tapi I guessed by the time she reply mesti tak tahu bila, so I read her entry sekali lagi, then she gave a link for the earlier post on Opera cake, I read and sungguhlah nasib baik sebab the steps said to put in the melted butter + almond mixture tu lepas adding the 1/3 egg whites with the remaining almond mixture ...phew..hehe

So here it is..my Opera cake yang seadanya..tak lah secantik puan punya yang original..maklum ler buat  tengah malam, orang mengantuk buat kek macam ni lah..hehe..seharusnya kena chill dulu at certain steps tu tapi disebabkan mak dah tak tahan mengantuk sangat, mak main tenyeh aje ler..oh yes, mocha buttercream tu jangan ikut macam kita sebab kita tak buat satu adunan kita buat 1/2 adunan so macam sikit aje tengok. Sukatan gula tu macam biasalah ya kita adjust ikut selera dirumah ni.. ..Apa2pun, overall feedback dari Mr Hubby sedapppp!!!!..The kids pun suka..kita pun suka..Insyaallah next time kalau nak buat lagi mesti nak kena plan betul2,tak mau kelam kabut dan tak mau buat tengah malam heheh..Thanks Rima for sharing this marvelous recipe, minta izin dipanjangkan disini pula ya..

Four Layer Opera Cake

Sources:-From Rima@ Bisousatoi.com

Sources:-From Ayu@curlybabesatisfaction

Ingredients

200g finely ground almond

100g caster sugar-(Ayu used 35g)

6 eggs

50g butter, melted

60g all purpose flour

115g egg whites-(Ayu used 31/2 'AA' size eggs)

55g confectioner sugar - i used caster sugar-(Ayu used castor sugar too, 50g)

Methods

-Preheat oven to 200C.. Prepare two pans (20 x 20 cm), greased and lined with baking paper.

-In a large bowl combine ground almond, caster sugar and 3 eggs, beat at high speed for 10 minutes, scraping often.

-Add remaining eggs one at a time, continue to beat for another 10 minutes.

Stir in 4 tbsp of almond mixture into melted butter and mix till well combined, set aside.

-Add sifted flour to the remaining almond mixture, mix well... put aside

In another bowl, beat egg whites til foamy, add sugar gradually and continue to beat until soft peaks formed.

-Take 1/3 of egg white and pour into almond mixture and mix it gently(Ayu add in the melted butter +almond mixture at this point too).. pour back almond mixture into the remaining 2/3 egg white mixture and continue to fold in gently.. dont overmix or u might deflate ur egg white..

-Divide and spread into prepared pans, bake both pans at once for 20 mins in 175C. Cool completely, remove from pans, discard paper and slice it into total 4 layers.

After making Joconde, here are the key components you cant't skip at all:

Coffee Syrup:

100ml hot brewed espresso - u can of cos use 15g of instant coffee with 100ml hot water-(Ayu used nescafe)

100g sugar-(Ayu used 50g)

Mocha buttercream-(Ayu halfed this, next time to get nice layer should use the full amount for this)

100g egg whites-(Ayu used 50g)

200g sugar-(100g, but Ayu used 50g)

300g unsalted butter - cubed and chilled and let it out once u start to whip ur egg white/sugar-(Ayu used 150g)

1/2 tbsp mocha paste-(Ayu used 1/4 tsp + 1/2 tsp coffee emulco)

1tsp coffee oil - u can use coffee essence/flavor if u cant find coffee oil-(Ayu didnt have this so didnt put in)

Chocolate Ganache

200g dark chocolate compound

200g milk chocolate compound - i used a mixture of 70%, 64% and 55%)

75g unsalted butter

250 ml fresh cream - i used double cream-(Ayu used whipping cream)

Method

Coffee Syrup:

Mix all ingredients, stirring until sugar dissolves. Set aside.

Mocha buttercream:

1. Using double boiler.. heat egg white and sugar till sugar dissolved - use ur thermometer ok.. heat till 65C..-(Ayu cant find her thermometer, grrrrr.... so agak2 dissolved put boiler away from heat, bantai ajelah nyah!)

2. Pour egg white mixture into ur mixing bowl and whisk using high speed till mixture turns glossy.. add in cubed butter one at a time and continue to beat till its slightly fluffy.. (buttercream texture)

3. Add in coffee oil, mocha paste and 50ml of coffee syrup into buttercream.. stir till well combined.. set aside

Chocolate Ganache:

1. Chop the chocolate into small pieces.

2. Heat cream until warm. Remove from heat and pour it over chocolate.. let it sit for 5 mins and stir

3. Add in butter and continue to stir well again.

4. Put it aside till it thickens.

Assembling

There are various way to assemble Opera, you can find many on internet. Heres my version..

- Place one sheet of joconde upside down (top of the cake on bottomside).

- Brush thoroughly with coffee syrup until moist.

- Spread one part of coffee cream evenly over the cake.

- Cover with another sheet of joconde, always upside down.

- Brush thoroughly with coffee syrup until moist

- Cover with thick ganache and cover with another sheet of joconde.

- Repeat above steps until all joconde, coffee cream and ganache are stacked completely. Chill for 10 minutes.-(Ayu just couldnt wait so just stacked...grrrrr again)

- Double boil remaining ganache over low heat just until simmer, pour evenly on the top. Chill for another 30mins.

- Trim the sides thinly to remove excess cream & ganache to reveal the layers of art and delicacy.

Serve it as a luxurious semifreddo dessert on your special occasion.

Thousand Layers Chocolate Cake

Salam, hi there... Yahoo no more stress!! See the cake?....yes this was the stress!!...hahaha..
It was Mr Hubby's birthday on Monday, so I thought I would bake the cake during the weekend, (normally I would bake the cake first and the next day I would decorate it)..but Mr Hubby's auntie came over and overnight at our house, and only managed to start on  Sunday afternoon...

The stress started about a week ago..browsing  the net,  looking for ideas & recipes for the cake. After much thought, I decided on this 'Thousand Layer Chocolate Cake' which I found in
Honey Bee Sweets's blog..Again wanted to challenge myself in preparing for the cake..and also to redeem last year's which I made another type of Thousand layers cake, and  felt bad after that cause it looked like I didnt put in much effort in preparing for his birthday..

Well anyway, back to this, ...After preparing all the ingredients, I proceeded with the 'project', cream the butter, whisk the eggs and bake the cake..When its time to roll the cake as per instructions, I was quite nervous as it seems not happening for me!!! After reaching to the last piece...my heart start to  pump very fast..hahaha...Verbally telling the cake,(as if the cake can understand what I am saying)...repeatedly saying 'Please dont disappoint me!'.. and a few seconds later.. 'Gedebuk',(dont play2 still got sound effect ok..hahaha) . 1/2 of the cake dropped off!!! and I was like Arrrrrghhhh!!!..

Quickly picked up the pieces, and dropped it into a near tray....but the layers have gone haywire!!..Very sad and disheartened...that night, I cant sleep well... I tossed  and turned & was  quite worried about the cake..In the dark although my eyes are closed, my mind kept thinking on how to save the cake..I came to realise that  there is no way to save it but to bake another one!!!!..,After 'accidentally' dropped the cake into the tray earlier, it gave me an idea how to assemble it...

Next day,(Monday, THE day) after Marsya went to school, I brought out my mixer ..repeat the whole process again. Bake another cake.. but when come to assembling it, I did what was like in the pictures below..in and out of the fridge ....by 6 pm my cake still not decorated yet and to make matter worst I ran out of whipping cream!!..High level of stress started to approach me!! Summoned Hasif to cycle to the nearest baking store to get for me  the whipping cream...After flipping books, clicking the mouse here & there,  nothing that fits into my cake that has chocolate coating...mostly are fondants cakes and  floral butter cream.. Somehow, I didn't know how I came out with this design...and it was done within 1 hour..Phew!!.. Mr Hubby returned home at 9.30pm, and was quite surprise with  this..hahaha..

Would like to thank Bee Bee, for shairng this nice recipe, very chocolaty & moist cake, definitely chocolate lovers like my family love it very much...To me its nicer & moist after 1-2 hours taken out from the fridge and eat it at room temperature....Ermm yummy..Sorry too, I adjusted some of the steps and ingredients to suits my convenience.



Ingredients for 'Thousand Layer Chocolate Cake'
330g all purpose flour
325g caster sugar(portion to 200g & 125g)-(Ayu used 247g - portion 180g & 67g)
1.5 tsp baking soda
1/2 tsp salt
110g unsweetened quality cocoa powder-(Ayu used Valrhona)
5 egg yolks
225g unsalted butter, room temperature-(Ayu used salted butter so I omit the salt)
1 cup buttermilk-(Ayu used 1cup milk +1 tbsp vinegar put aside for 20 minutes)
1/2 cup sour cream-(Ayu made 1 cup plain yogurt + 3 tbsp melted butter- but only used 1/2 cup for this)
5 egg whites
200ml strong brewed espresso coffee-(Ayu forgot to put this hehehe)
1 tsp pure vanilla extract

Chocolate Cream Layering:-
250ml non-dairy whipping cream, whipped
125g quality dark chocolate-(Ayu used Valrhona)
50g unsalted butter


Buttercream Frosting:-
125g unsalted butter
75g shortening-(Ayu used 1/2 shortening 1/2 krimwell)
100g confectioner's sugar
1 tsp pure vanilla extract

Chocolate Coating:-
200g quality dark chocolate-(Ayu used Valrhona)
200ml heavy cream-(Ayu used whipping cream)

Decoration(optional):-

Unsweetened cocoa powder

1/4 cup dark chocolate crunch balls

Method:-

• In a large mixing bowl, cream the butter and 200g(Ayu used180g) sugar together till it is light and fluffy. Then add in the egg yolks and mix well.
• Add vanilla extract in and stir till blended. Sift the plain flour, cocoa powder, salt and baking powder into another bowl. Stir the sour cream and buttermilk together and set aside.
• Alternating with the flour mixture, then the buttermilk mixture, add in 3 separate portions into the butter mixture. Beat well after each addition. Continue till everything is incorporated in.
• In separate mixing bowl, beat egg whites and the remaining 100g(Ayu used 67g) of the sugar till stiff peaks.
• Gently fold in the egg white mixture into the cake batter in separate portions till everything is blended in.
• Preheat the oven to 180°C. Greased and lined with parchment paper a baking tray of 10"by12"(Ayu used 12x12").
• Pour 1/3(Ayu poured 1/2) of the cake batter into the prepared baking tray and bake in the oven for 15 minutes. Then lower the temperature to 170°C to bake for another 5 minutes. Bake till cake is done and remove from oven to cool completely on rack.
• Repeat the above step twice again till all the cake batter is baked and you have 3 sheets(Ayu has 2 sheets) of chocolate cake of 10"by12"(Ayu 12x12") in size.
• Meanwhile make the chocolate cream: Melt the chocolate and butter under double boiler and let cool. Mix the melted chocolate mixture together with the whipped cream and set aside.

Assemble:-

• After the cakes has cooled. Cut the cake length wise to get two 5" by 12"(Ayu cut 4 pieces of 2.5inch x 10.5 inch-cake shrunk to this size) cake sheets. Repeat with the other 2 cake and you will arrive with 6 sheets of 5" by 12" cakes.(Ayu got 8 pieces in all)
• Spread 1/6 of the chocolate cream all over the surface on one of the cake sheet. Then roll it up from the short side inwards in a swiss roll form.-(Ayu placed in tray for this-See pictures)

Again spread another cake sheet with chocolate cream and roll the cake up placing the first swiss roll inline with the 2nd sheet so as the continue the swiss rolling method....to make a bigger roll. Repeat this process till all the cake sheet is used up and cream is used up and you have an enormous swiss roll cake.

• Be extra careful in handling the cake while rolling as this cake is rather delicate and moist (with the presence of buttermilk and sour cream), not your usual swiss roll cake texture.
• Refrigerate the cake for 1hr before proceeding. Meanwhile, make the buttercream frosting: Cream all the ingredients together till all is well combined and mixture is light and fluffy. Takes about 4 to 5 minutes.
• To make the chocolate coating: Heat up the heavy cream till bubbly. Then pour the chocolate in and let stand for 5 minutes. Stir mixture till smooth. Let cool before using it.
• After 1 hr, take cake out from the fridge and trim away the uneven edges on the top. Then frost the whole cake with buttercream. Place the cake back in the fridge and chill for another 1 hr.
• After 1hr, gently place the chilled cake on a rack and slowly pour the chocolate coating all over the cake to completely cover it. Let sit for 2 minutes to let the chocolate finish dripping on the sides, then place it in the fridge again to chill for another 30 minutes.
• Once set, remove cake from fridge. Dust some quality cocoa powder on top and decorate cake with some chocolate crunch balls on top.

Sources:-From  http://honeybeesweets88.blogspot.com

This was how I did mine..

After I brought the cake out, from the oven, I cut to 4 pieces of the sizes that I want.

Using an 8" tray, I placed a piece of cling wrap plastic on the base with some extras out from the tray.

I placed pieces of the cut sliced cake at the sides of the tray pushed it against the wall and cover all round. Scoop some chocolate layer cream and paint it on the sides of the cake. Once done, I placed another piece of sliced cake and apply the cream till all the layers are covered.

 Once all are covered, I placed the cake in the fridge for 1 hour. After that, brought out from fridge and pulled out the cling wrap together with the slightly 'harden' cake out from tray.

Discard the cling wrap and place the cake on a cake board. 

I sliced the top with a cake leveler.

The cake is now ready to be frosted with the buttercream.

Put the cake in fridge again for 1 hour before pouring the chocolate coating.

Decorate to preference.

Thousand Layers Chocolate Cake

Salam, hi there... Yahoo no more stress!! See the cake?....yes this was the stress!!...hahaha..
It was Mr Hubby's birthday on Monday, so I thought I would bake the cake during the weekend, (normally I would bake the cake first and the next day I would decorate it)..but Mr Hubby's auntie came over and overnight at our house, and only managed to start on  Sunday afternoon...

The stress started about a week ago..browsing  the net,  looking for ideas & recipes for the cake. After much thought, I decided on this 'Thousand Layer Chocolate Cake' which I found in
Honey Bee Sweets's blog..Again wanted to challenge myself in preparing for the cake..and also to redeem last year's which I made another type of Thousand layers cake, and  felt bad after that cause it looked like I didnt put in much effort in preparing for his birthday..

Well anyway, back to this, ...After preparing all the ingredients, I proceeded with the 'project', cream the butter, whisk the eggs and bake the cake..When its time to roll the cake as per instructions, I was quite nervous as it seems not happening for me!!! After reaching to the last piece...my heart start to  pump very fast..hahaha...Verbally telling the cake,(as if the cake can understand what I am saying)...repeatedly saying 'Please dont disappoint me!'.. and a few seconds later.. 'Gedebuk',(dont play2 still got sound effect ok..hahaha) . 1/2 of the cake dropped off!!! and I was like Arrrrrghhhh!!!..

Quickly picked up the pieces, and dropped it into a near tray....but the layers have gone haywire!!..Very sad and disheartened...that night, I cant sleep well... I tossed  and turned & was  quite worried about the cake..In the dark although my eyes are closed, my mind kept thinking on how to save the cake..I came to realise that  there is no way to save it but to bake another one!!!!..,After 'accidentally' dropped the cake into the tray earlier, it gave me an idea how to assemble it...

Next day,(Monday, THE day) after Marsya went to school, I brought out my mixer ..repeat the whole process again. Bake another cake.. but when come to assembling it, I did what was like in the pictures below..in and out of the fridge ....by 6 pm my cake still not decorated yet and to make matter worst I ran out of whipping cream!!..High level of stress started to approach me!! Summoned Hasif to cycle to the nearest baking store to get for me  the whipping cream...After flipping books, clicking the mouse here & there,  nothing that fits into my cake that has chocolate coating...mostly are fondants cakes and  floral butter cream.. Somehow, I didn't know how I came out with this design...and it was done within 1 hour..Phew!!.. Mr Hubby returned home at 9.30pm, and was quite surprise with  this..hahaha..

Would like to thank Bee Bee, for shairng this nice recipe, very chocolaty & moist cake, definitely chocolate lovers like my family love it very much...To me its nicer & moist after 1-2 hours taken out from the fridge and eat it at room temperature....Ermm yummy..Sorry too, I adjusted some of the steps and ingredients to suits my convenience.



Ingredients for 'Thousand Layer Chocolate Cake'
330g all purpose flour
325g caster sugar(portion to 200g & 125g)-(Ayu used 247g - portion 180g & 67g)
1.5 tsp baking soda
1/2 tsp salt
110g unsweetened quality cocoa powder-(Ayu used Valrhona)
5 egg yolks
225g unsalted butter, room temperature-(Ayu used salted butter so I omit the salt)
1 cup buttermilk-(Ayu used 1cup milk +1 tbsp vinegar put aside for 20 minutes)
1/2 cup sour cream-(Ayu made 1 cup plain yogurt + 3 tbsp melted butter- but only used 1/2 cup for this)
5 egg whites
200ml strong brewed espresso coffee-(Ayu forgot to put this hehehe)
1 tsp pure vanilla extract

Chocolate Cream Layering:-
250ml non-dairy whipping cream, whipped
125g quality dark chocolate-(Ayu used Valrhona)
50g unsalted butter


Buttercream Frosting:-
125g unsalted butter
75g shortening-(Ayu used 1/2 shortening 1/2 krimwell)
100g confectioner's sugar
1 tsp pure vanilla extract

Chocolate Coating:-
200g quality dark chocolate-(Ayu used Valrhona)
200ml heavy cream-(Ayu used whipping cream)

Decoration(optional):-

Unsweetened cocoa powder

1/4 cup dark chocolate crunch balls

Method:-

• In a large mixing bowl, cream the butter and 200g(Ayu used180g) sugar together till it is light and fluffy. Then add in the egg yolks and mix well.
• Add vanilla extract in and stir till blended. Sift the plain flour, cocoa powder, salt and baking powder into another bowl. Stir the sour cream and buttermilk together and set aside.
• Alternating with the flour mixture, then the buttermilk mixture, add in 3 separate portions into the butter mixture. Beat well after each addition. Continue till everything is incorporated in.
• In separate mixing bowl, beat egg whites and the remaining 100g(Ayu used 67g) of the sugar till stiff peaks.
• Gently fold in the egg white mixture into the cake batter in separate portions till everything is blended in.
• Preheat the oven to 180°C. Greased and lined with parchment paper a baking tray of 10"by12"(Ayu used 12x12").
• Pour 1/3(Ayu poured 1/2) of the cake batter into the prepared baking tray and bake in the oven for 15 minutes. Then lower the temperature to 170°C to bake for another 5 minutes. Bake till cake is done and remove from oven to cool completely on rack.
• Repeat the above step twice again till all the cake batter is baked and you have 3 sheets(Ayu has 2 sheets) of chocolate cake of 10"by12"(Ayu 12x12") in size.
• Meanwhile make the chocolate cream: Melt the chocolate and butter under double boiler and let cool. Mix the melted chocolate mixture together with the whipped cream and set aside.

Assemble:-

• After the cakes has cooled. Cut the cake length wise to get two 5" by 12"(Ayu cut 4 pieces of 2.5inch x 10.5 inch-cake shrunk to this size) cake sheets. Repeat with the other 2 cake and you will arrive with 6 sheets of 5" by 12" cakes.(Ayu got 8 pieces in all)
• Spread 1/6 of the chocolate cream all over the surface on one of the cake sheet. Then roll it up from the short side inwards in a swiss roll form.-(Ayu placed in tray for this-See pictures)

Again spread another cake sheet with chocolate cream and roll the cake up placing the first swiss roll inline with the 2nd sheet so as the continue the swiss rolling method....to make a bigger roll. Repeat this process till all the cake sheet is used up and cream is used up and you have an enormous swiss roll cake.

• Be extra careful in handling the cake while rolling as this cake is rather delicate and moist (with the presence of buttermilk and sour cream), not your usual swiss roll cake texture.
• Refrigerate the cake for 1hr before proceeding. Meanwhile, make the buttercream frosting: Cream all the ingredients together till all is well combined and mixture is light and fluffy. Takes about 4 to 5 minutes.
• To make the chocolate coating: Heat up the heavy cream till bubbly. Then pour the chocolate in and let stand for 5 minutes. Stir mixture till smooth. Let cool before using it.
• After 1 hr, take cake out from the fridge and trim away the uneven edges on the top. Then frost the whole cake with buttercream. Place the cake back in the fridge and chill for another 1 hr.
• After 1hr, gently place the chilled cake on a rack and slowly pour the chocolate coating all over the cake to completely cover it. Let sit for 2 minutes to let the chocolate finish dripping on the sides, then place it in the fridge again to chill for another 30 minutes.
• Once set, remove cake from fridge. Dust some quality cocoa powder on top and decorate cake with some chocolate crunch balls on top.

Sources:-From  http://honeybeesweets88.blogspot.com

This was how I did mine..

After I brought the cake out, from the oven, I cut to 4 pieces of the sizes that I want.

Using an 8" tray, I placed a piece of cling wrap plastic on the base with some extras out from the tray.

I placed pieces of the cut sliced cake at the sidse of the tray pushed it against the wall and cover all round. Scoop some chocolate layer cream and paint it on the sides of the cake. Once done, I placed another piece of sliced cake and apply the cream till all the layers are covered.

 Once all are covered, I placed the cake in the fridge for 1 hour. After that, brought out from fridge and pulled out the cling wrap together with the slightly 'harden' cake out from tray.

Discard the cling wrap and place the cake on a cake board. 

I sliced the top with a cake leveller.

The cake is now ready to be frosted with the buttercream.

Put the cake in fridge again for 1 hour before pouring the chocolate coating.

Decorate to preference.

Kek Lapis Cempedak

This is the last cake recipe for this year raya...recipe was from Chef Tania, 'bonus' recipe given to us for attending her kek lapis class..Minta halal ya kak Tania for this I put up the recipe here to be shared among the rest...I made 2 batches of this cake that was why I have so much egg whites balanced...tengok tu 20 biji telur for 1 adunan so 2 adunan dah 40 biji..haha...ayam pun give up..haha....

Ingredients A:-
450g butter
4 tbsp condense milk
1 tsp cempedak/durian essense -(optional)
1 tsp vanilla essense
(Mix all above and beat at high speed. Add  puree)

Ingredients B:-
200g cempedak/durian puree
270g castor sugar
110g top four
20g vanilla ice cream powder
1 tbsp sponge gel(ovalete)
20 egg yolks
5 egg whites


Ingredients for Puree:-
400g durian/cempedak flesh(isi dah buang biji)
1 cup castor sugar
1 cup water
(Mix all above and blend to paste. Put to boil using low heat till thickens.)

Method:-
In another mixing bowl, combine eggs, sugar, ovalete and beat at high speed till fluffy. Add ingredients A and mix well. Add in flour, vanilla ice cream powder bit by bit. Bake in a 10x7x3 (Ayu used 9x9) tray which has been greased with butter all round. and bake first layer using top & bottom heat for 5 mins and change to grill till golden yellow.
Bring out tray once baked, pressed to level using kek lapis presser when done, brush some butter on surface.
Scoop next layer and level it before putting in oven again. Grill (top heat ) till golden yellow and repeat till finish. Last layer bake using top & bottom heat for 15-20 minutes at 170C.
Sources:-From cheftania kitchen.

Kek Lapis Limau Perut

Sebelum raya habis, better put up this kek lapis recipe. and the other one tu lepas nilah ya...percubaan pertama buat kek lapis limau perut/purut ni....buat pun 1 adunan aje..nak menambahkan kek2 kat atas meja..hehe...the 2nd last and last layer tu tertebal sikit sebab dah tinggal itu aje balance from each mixture, kalau ikut sukatan 2 scoop(senduk) mixture for each layer, tapi I've got 21/2 so tuang aje lah..sayangkan kalau buang...recipe from Bro Rozzan yang pandai melapis kek..thanks Bro for the recipe ya..

Bahan-Bahan
250 grm mentega
2 sudu makan susu pekat
½ tsp vanilli
10 kuning telur
4 putih telur
160 grm gula
90 grm tepung Hong Kong
2 sudu makan badam kisar
½ sudu teh baking powder
1½ - 2 sudu makan kulit limau purut (parut)-(Ayu letak 1 sudu makan)-jangan letak terlalu banyak nanti rasa pedah kulit limau tu
1 tsp warna hijau

Peraturannya
1. Mentega, vanilli dan susu pekat dikacau hingga kembang. Ketepikan.
2. Pukul putih telur bersama baking powder hingga kembang. Masukkan gula sedikit-sedikit sehingga habis. Pukul lagi hingga naik dan pekat.
3. Masukkan kuning telur satu persatu dan terus pukul hingga sebati.
4. Masukkan mentega yang telah dikacau tadi ke dalam adunan putih telur. Kacau rata-rata lalu masukkan tepung sedikit demi sedikit.
5. Masukkan badam dan parutan limau purut. Kacau hingga rata. Bahagi adunan kepada 2 bahagian. Satu biarlah plain dan yg satu lagi dibubuh pewarna hijau.
6. Bakarlah selapis demi selapis hingga masak.

Nota:
1. Saya gunakan loyang berukuran 7"x7".
2. Setiap lapisan saya gunakan 1 senduk bumbung adunan.
3. Bakar menggunakan api grill (suhu 200 - 210 C)
Sources:-From rozzan.blogspot.com

Kek Lapis India

This year I asked Mr Hubby, can we have a birthday cake that dont need creams or decorations?....and asked him if its ok that I make a Kek Lapis instead?...to my surprise, he agreed..well this was Mr Hubby's Birthday Cake!!!...hahaha...he quipped as long there is a cake...
alahai kesiannya when I heard this...then I jokingly teased him.. as you get older..your 'saham'(stock market) drops..wakaka..

So I proceeded and made this Kek Lapis India as there are still some 'elements' in there that I still wanted to remain..thats CHOCOLATES!!..hehehe..everywhere chocolates still nak masuk framekan..huhu.. I 've got the recipe from bro Rozzan which originally from Deeyana, a kek lapis expert..anyway, when comes to kek lapis, watch out for the sugar content as it can really made your sugar level in the blood to shoot up...I adjusted the sugar and milk as noted by Bro Rozzan and alhamdullilah, Mr Hubby said the sweetness is Ok..

Ingredients:-
16 0z mentega-(453.6g- saya gunakan 2 mentega- 500g)-( 16oz butter-453.6g -I used 2 blocks of butter)
10 biji telur-(10 eggs)
65g nestum putih(nestum beras bayi)-( nestum infant cereal)
300g gula(saya gunakan 180g)-(300g sugar-I used 180g only)
100g tepung biskut 'marie'-(100g 'marie' biscuits flour)
1 peket santan serbuk(50g)-optional -(1 packet powdered coconut milk-optional)
397g susu manis(saya gunakan 185g) - (397g condensed milk-I used 185g)
120g tepung gandum-(120g plain flour)
coklat cadbury secukupnya- (cadbury chocolates to estimate)

Method:-
Pukul mentega dan gula hingga kembang. Masukkan telur satu persatu hingga habis. Masukkan tepung biskut marie, nestum, tepung gandum, santan dan susu. Gaul rata. Bakar lapisan pertama hingga masak. Ratakan adunan untuk lapisan kedua dan susun coklat cadbury. Bakar hingga masak. Ulang hingga habis.-(Beat butter and sugar till creamy. Add in eggs one by one till finish. Add in 'marie' biscuits flour, nestum, plain flour, coconut milk and condense milk. Mix well. Grill first layer till cook. Add in second layer and arrange cadbury chocolates. Grill till cook. Repeat procedure till finish.)
Sources:- Rozzan.blogspot.com & deeyana

Note:-
Biskut marie dikisar halus dan diayak baru ditimbang.-(Blend marie biscuits till fine and sieve then weigh)
Susu dan gula boleh dikurangkan jika anda tidak gemar terlalu manis.-(sugar and condense milk can be reduced if dont want too sweet.)
Gunakan acuan saiz 9" x 9" jika anda tidak suka kek yang terlalu tinggi-saya gunakan loyang 8" x 8".-(use a 9" x9" tray if prefer a not so high cake. I used a 8" x 8" tray)