|
340g butter 900g sugar 540g egg 750g flour 15g baking soda 15g baking powder 6g salt 720g fresh cream 20g red color powder 45g cocoa powder
Method
1. Cream the butter and sugar until pale in color in an electric mixer. 2. Add the egg one by one. 3. Mix all the dry ingredients together then fold in the mixture.
4. Spread on a baking tray of a thickness of 1cm and bake at 160 degree Celsius for 12 minutes.
Bake cheesecake Ingredients
1kg cream cheese 450g sugar 15pc egg 40g corn flour 1pc lemon zest
|
For the base
500g digestive biscuit 150g melted butter
Method
1. Crush the biscuit with a rolling pin and mix with the melted butter.
2. Mix the egg and the sugar until it triple in volume then mix the cream cheese and the corn flour and the lemon zest.
3. Spread a thin layer of the digestive biscuit in the mold then pour on the cream cheese mixture and bake on bain marie for 45 mins at 120C
To assemble Cream cheese filling 360g cream cheese 150g mascarpone cheese 115g icing sugar 350g whipping cream 1pc lemon zest
Method
1. Spread half of the cheese filling on the bake cheesecake after it’ s cool down, then stick the red velvet sponge on top.
2. Spread the rest of the filling on the sponge and cut to the require size and serve.
|
500g kunafa dough 50g chop pistachio 50g chop almond 50g desiderated coconut 200g ghee 50g sugar Sugar syrup 300g sugar 150ml water 10ml lemon juice 25ml rose water
Method For the syrup
1. Boil all ingredient together
2. Break the kunafa dough into pieces, mix with the half of the ghee and sugar and put a thin layer in the mould
3. Spread a thin layer of the mix nuts then cover again with the kunafa dough.
4. Sprinkle with the rest of the ghee on top, then bake for 10 minutes at 200c
5. Pour on the sugar syrup all over.
|
Frozen honey nougat Ingredients
140g sugar 60g honey 40g egg white 3g gelatin 700g whipping cream 210g mix dried fruit peel 50ml rose water
Method
1. Soak the gelatin in cold water and ook sugar, honey and the rose water at 121c in a pan.
2. Meanwhile whisk the egg white in an electric mixer with the whisk at second speed. 3. When the sugar is ready pour it over the egg white, add the gelatin and whisk on third speed until the meringue cool down.
4. Fold in the whip cream, add the dried fruit.
To assemble
1. Cut the bake kunafa and the frozen nougat the same size and place the nougat on the
top of the kunafa and serve
|
60 Society |