Bake with ease: Raspberry Caramel Cake

 You can call this cake "financier", a cake, or anything that you want ^^, actually name is not  important when talking about food, taste is.

I got this recipe from .......  Anyway I still love her books because most of her recipes are reliable.
This time, I have an eye on this little cake, the look is great and the taste, well, it's delicious! And the other benefit is it uses egg white, which I have a lottttttttt!  


The method for making this cake is the same as the small size financier, by making the “Beurre noisette” and mix all the ingredient together. This cake baked in a large pan rather than small one, and I think it's make the cake moist and more delicious.
Baking in the large pan is better when preparing the pan too, because when using the small pan you have to butter and flour all the little pan with cautious (this kind of cake will stick like crazy, -*-) or use the silicone pan instead.


I love the combination of the taste, the sweet and fragrance cake with a touch of the berry, with each bite, you will feel both warm and refreshing ^^.
So, it's might be a great time for you to try something, why not start with this easy and delicious cake, and sharing it with the people you love, and you will know that happiness is very easy to find.

Raspberry Caramel Cake

Make 18 cm cake

70g ................................. Icing sugar
30g ................................. Almond powder
30g ................................. Cake flour
¼tsp .............................. Baking powder
10g ................................. Honey
½tsp .............................. Vanilla extract
2 ...................................... Egg white (or 75g)
75g .................................. Salted butter
2tbsp .............................. Brown sugar
50g ................................. Raspberry


Preheat tne oven to 180°C.
Butter and flour the 18cm pan.
  

Melt the butter in the pan over low heat, until the milk solids sink to the bottom of the pan and begin to brown. Remove the pan from the heat and let the butter cool completely.(it’s called “Beurre noisette”)

Mix cake flour, icing sugar, almond powder, baking powder and brown sugar together in medium bowl.
Pour the egg whites, and honey, beat to combine, then add the Beurre noisette and whisk to combine.

Pour the mixture into the pan, and put in the oven and bake for 20 minutes or until the top of the cake is golden brown.
Let the cake cool for 10-15 minutes then take out of the pan and let it cool completely.

Bake with ease: Raspberry Caramel Cake

Chicken Farm Baker's Project # 24 : SCENT of FLOWERS

This time, the Chicken Farm Baker's Project # 24 : SCENT of FLOWERS, which my friend want all of us to bake something with the touch of flower. 

I have a chance to make this cake while I was on holiday (we bake at my friend's house, actually I think that I will skip this project, because there were so many thing to do, but we managed to make it at last). So, this project is the work of three people, me, Koy and Oum, and we baked it at Oum's house in Italy.

We choose to use the orange blossom's water (it's a flower, right? ^^), so for use this, we think carrot cake will be a good choice, as it could mix with the citrus. The recipe is from my friend.
But for the frosting, we just use the one that we adapt it from the delicious magazine (Uk edition, August 2010), which we found it very delicious, ^^.


My friends and I, we had a very good time when we baking together, talk all the time, and take a lot of picture (you can see that this time the photos are different).
I hope that we will bake together again, but it's not easy when we live very far apart from each other TT.
But I think that you will enjoy this cake as much as I do, even when you bake alone, because the time that you will share this delicious cake with your friends or family is a great time too ^^.

Flower Carrot cake

Make 13 (standard muffin tin)

2 ...................................... Eggs

180 g .............................. Brown sugar

150 ml ............................ corn, sunflower or vegetable oil

200 g .............................. grated carrot

50 g ................................. walnut and  pecan pieces, roughly chopped

75 g ................................. Raisin and cranberry 

......................................... (soak them in hot water for 20 minutes then drain)

50 g ................................ desiccated coconut

1 tsp ................................ orange blossom water

1 Tbsp ............................. Cointrau ( or Orange Flavor Liquor)

200 g .............................. all purpose flour

1 tsp ................................ Cinnamon

1 tsp ............................... Baking powder

¾ tsp ............................. Salt

........................................ Cointrau ( or Orange Flavor Liquor) for brushing the cake




Frosting
350 g ............................. Cream cheese
85 ml ..............................whipping cream
65 g ................................ Icing sugar
1 tbsp ............................ lemon juice (you might need more or less, up to your taste)
........................................ A pinch of salt
........................................ Zest from 1 lemon

 Preheat the oven to180 °C

Place the baking paper in to the muffin tins.

Grate the carrot and mix it with the cinnamon.

Sift the flour, baking powder and salt together.

Mix together two kind of nut, raisin, cranberry, and desiccated coconut together.

Mix the nut mixture with the carrot , follow with orange blossom water and cointreau, set aside.

Whip the eggs with hand mixer (high speed), slowly add the sugar beat until it thick and light. 

Gradually add the oil into the egg mixture, beat until combine.

Pour the flour mixture in three batch, fold until combine. Add the carrot and nut mixture, flod until combine, then spoon the batter into the prepared muffin tins.

Bake for 25 minutes or until the the top of the cake is spring back when touch lightly.

Using the stick to pick all over the cake and brush heavily with Cointreau.

Beat the cream cheese until soften, add the icing sugar. Pour  the cream in then beat until combine.

Add the salt, lemon zest and lemon juice and fold until combine.

Refrigerate for 1 hour before using 

Assemble 

Frost the cake with the frosting and decorate with berry or flower. 

Chicken Farm Baker's Project # 24 : SCENT of FLOWERS

Caramel Nut Chocolates: For anyone who's nut for Chocolate and Caramel!

I don't think that only a children will enjoy this kind of sweet, well, because I'm not a child and I still love it! But I have some warning this one is sweeeeeeeeeeeeeeet.

Anyway, you might want to ask, why I do something so sweet. I have to say that there are a lot of time in life that you may want to eat something so sweet and be happy with it, right?
And not all of the people are like me, who don't like very sweet "sweet", because my sister just fall in love with this little chocolate bonbons, ^^. I think that many people will love it too, because this kind of sweet remind us of the sweet childhood (hehe).
Anyway, I try my best to make it less sweet than the original version by adding more nut but if you add too much the bonbons will be hard to roll into a ball. For the outer, this one is easier than the tempering version but the down side is it's must be store in the fridge to make it harden. After refrigerating, the chocolate will lose its shine, but it's still delicious. (I left mine on the counter for overnight, it's dry a bit but not hard enough to hold it without melting the chocolate).
So, it you want to make this sweet a bit harder but more beautiful, you can tempering the chocolate for coating it. But for me, having something delicious and easy (both to eat and to make, ^^) from time to time is great for me.

-Ready to serve-

Caramel Nut Chocolates

MAKES ABOUT 34

60g .............................................. butter

110g ............................................ caster sugar

1 tablespoon .............................. golden syrup

250g ........................................... sweetened condensed milk

½ teaspoon ............................... vanilla extract

100g ........................................... unsalted peanuts, chopped coarsely

25g ............................................. ground almonds

100g ........................................... dark chocolate, chopped

10g ............................................. solid white vegetable shortening

50g ............................................. dark chocolate, extra, melted

1 Combine butter, sugar and syrup in a saucepan; stir constantly over low heat until sugar is dissolved. Stir in condensed milk, bring to the boil, reduce heat, cook, stirring, for 6 minutes or until mixture turns a caramel colour. 

Remove from heat. Stir in vanilla, peanuts and almonds; mix well. Transfer mixture to heatproof bowl; cool for 10 minutes.

2 Roll rounded teaspoons of mixture into balls. Refrigerate on a tray until firm.

3 Combine chocolate and shortening in top of double saucepan, stir over simmering water until melted. Dip balls in chocolate mixture using a fork, lift balls from chocolate, allow excess chocolate to drip away. Place on a tray lined with aluminum foil or baking paper. Refrigerate until chocolate is set.

 4 Drizzle extra melted chocolate over top of balls. Refrigerate in an airtight container.

Caramel Nut Chocolates: 

For anyone who's nut for Chocolate and Caramel!

Cookies and Cream Slices: My craziness for the Oreo cookie!

Ok, I know what you will say, "THE OREO AGAIN!" Well, I have to admit that I really can't say no to this ^^. As long as I still love my Oreo cookie (and I need about 3 packs of it in the fridge, haha).