Mocca Taart

This was my first time to make a special mocca taart. I made this for JJ's birthday to share with his colleagues at work.

I just love the cake texture and mocca smell, very yummy...and thinking of to make another batch this weekend.

I am happy to share the recipe here, but it's in bahasa Indonesia, sorry....please email me at joriskitchen@gmail.com if you need a translation in English.



Mocca Taart ala Joris' Kitchen
(resep cake untuk 1 loyang ukuran kotak 30 x 30 x 4cm. Untuk 2 susun bikin resep cakenya 2 kali ya....)

Bahan untuk cake:
8 butir telur utuh ukuran medium
4 butir kuning telur ukuran medium
250 gr gula pasir halus
140 gr terigu serba guna
60 gr maizena
1 sdt baking powder
1 sdm emulsifier
190 gr mentega cair (best result pake full mentega/butter ya supaya cakenya lebih tasty dan tekstur lembut)
1 sdm mocca pasta (aku pake t*****o)
air kopi yang terbuat dari 1 sdt kopi instant (aku pake n****e) dicairkan dengan 2 sdm air hangat

Cara:
1. Alasi loyang kotak 30 x 30 x 4cm dengan kertas roti dan semir kertas dengan margarin secara merata, sisi loyang aku biarkan tanpa polesan margarin.
2. Larutkan kopi instant dengan air hangat, sisihkan, biarkan dingin
3. Panaskan oven dengan suhu 180 der
4. Ayak terigu + maizena + baking powder, sisihkan
5. Kocok gula pasir, telur, air kopi dan emulsifier sampai kental berjejak dengan kecepatan tinggi
6. Masukkan campuran terigu dengan kecepatan rendah (speed 1) sampai asal tercampur, matikan mixer, lanjutkan dengan aduk merata dengan spatula.
7. Masukkan campuran mentega cair + pasta mocca ke dalam adonan, aduk balik sampai benar-benar tercampur rata
8. Tuang adonan kedalam loyang dan panggan hingga matang kira-kira 30 menit klo pake otangku hehehehe...

*) Aku bikin 2 resep untuk 2 tumpuk.
**) Adonan dituang 2/3 tinggi loyang...kalau ada sisa adonan masukin aja ke cup atau loyang kecil yang lain itung-itung bonus hehehehe...karena memang banyaknya adonan tergantung pada ukuran telur. Kalau telurnya besar-besar biasanya aku kurangi telur utuhnya jadi 6 butir saja.

Bahan untuk krim mocca dan garnish:
- 1300ml dairy whipped cream (aku pake r**h)
- 5 sdm mocca pasta (aku pake t*******o)
- 200 gr almond cincang dipanggang

Cara:
- whipped cream + mocca pasta dikocok sampai mengembang dan kental

Simple sirup mocca:Larut dan didihkan 100gr gula pasir + 300ml air, dinginkan. Tambahkan 1 sdt pasta mocca, simple sirup siap digunakan.

Finishing:
1. Ambil 1 lembar cake, basahi dengan sirup.
2. Tambahkan krim filling mocca secara penuh, taburi dengan 100gr almond cincang panggang tutu lagi dengan krim mocca
3. Tumpuk lagi dengan 1 lembar cake yang lain, basahi dengan sirup
4. Hias sesuai selera (aku hias minimalis aja pake tambahan cherry merah dipotong-potong - karena ntar juga dipotongin kata swami hahahaha.....)

Spiced Passion Cake

I met Meilina thru Facebook and become good friends. Meilina who lives in NY is also the owner of www.kadonusantara.com and after some conversation thru email then I becoming one of her cake vendors.

Last summer Meilina visited Indonesia and finally we both met for the first time. Meilina gave a very precious gift, "Cakes & Cake Decorating, Step by Step" by Angela Nilsen, Sarah Maxwell & Janice Murfitt.

This book is awesome! I love the recipes they have, and since the first time I read this book I was in love with Spice Passion Cake as this cake is pretty unique. Last night I tried this cake...and love the result. This cake is moist, spiced sponge and when combining with the cheese, the taste is just perfect! I didn't have cream cheese last night so I substitute the topping using butter and castor sugar mix + cheddar cheese shreded.



Ingredients(serves 10)
1 medium carrot
1 medium courgette/zukini
3 large eggs (I used 4 medium size)
115gr / 4 oz/1/2 cup soft light brown sugar (I substitute with palm sugar)
30ml/2 tbs ground almonds
finely grated zest of 1 orange (I used lemon)
115gr/ 4 oz/1 cup self-raising wholemeal flour (I used 1 cup - 2 tbs all purpose flour + 1 tsp baking powder)
5ml/1 tsp ground cinnamon

For the topping
175gr/ 6 oz/1/4 cup low -fat soft cheese
5ml/1 tsp clear honey

My topping was:
1/4 cup butter
2 tbs castor sugar
cheddar cheese shreded as you wish

Directions1. Preheat the oven to 180 C/350 F/Gas 4. Line an 18cm/7 inch square tin with baking parchment. Coarsely grate the carrot and courgette/zukini.
2. Put the egg yolks, sugar, ground almonds, and orange/lemon zest into a bowl and whisk until very thick and light.
3. Shift the flour and cinnamon together and fold into the mixture with the grated vegetables. Add any bran left from the flour in the sieve.
4. Whisk the egg whites until stiff and carefully fold them in, half at a time. Spoon into the prepared tin. Bake in the oven for 1 hour, covering the top with foil after 40 minutes.
5. Leave to cool in the tin for about 5 minutes, then turn out on to a wire rack and carefully remove the lining paper.
6. For the topping, beat together the cheese and honey, and spread over the cake.

Soes Kering

Setelah sukses dengan kue soes, hari ke-2, minggu siang, aku lanjutkan dengan mengerjakan permintaan putri kecilku yaitu soes kering keju.

Masih dengan resep yang sama dari sebelumnya aku hanya menambahkan 50 gr keju cheddar parut dan pemanggangan dilakukan 2 kali.

Soes Kering
original recipe by Fatmah Bahalwan (Website NCC)

Bahan:
225ml air
125 gr terigu protein tinggi (aku pakai cakra kembar)
100 gr mentega atau margarin
1 sdm gula pasir
4 butir telur (sengaja aku pilih telur yang kecil-kecil)
50 gr keju cheddar parut

Cara:
1. Masak air + mentega/margarin + gula pasir sampai mendidih dan larut.
2. Masukkan terigut, aduk hingga kalis, angkat dan dinginkan.
3. Masukkan telur satu persatu sambil diaduk dengan sendok kayu sampai rata
4. Masukkan adonan kedalam kantong segitiga, semprotkan ke atas loyang dengan dibentuk kecil-kecil panggang sampai kuning kecoklatan dengan suhu 200 der C - tunggu sampai busa hilang, angkat.
5. Angin-anginkan sejenak, kemudian oven kembali dengan suhu rendah 140 der C sampai kecoklatan, angkat.

Cara membuatnya memang mudah, dan hasilnya enak sekali tapi waktu pemanggangan memang luamaaa...harus telaten hehehe...

Soes Vla Vanilla

Ini percobaan ke-2 aku bikin kue soes. Percobaan pertama gagal total dan langsung down banget....mau ikutan kursus bikin kue Soes di NCC ehhh udah bayar tapi hari H ternyata mendadak nggak bisa...wis jan njelehi! Tapi keinginan untuk terus belajar tetap ada secara ini kue kesukaanku dan my hubby hehehehe...

Akhirnya hari Sabtu kemarin, saat anak-anak tidur siang aku coba bikin lagi. Masih memakai resep NCC dan sukses!!! Makasih banget untuk mbak Fatmah, Nilam Sari dan Ci' Ine yang aku gangguin via sms soal kue soes ini. Waahhh matengnya enak banget...itu kulit soes belum sempet disimpan di wadah tertutup, begitu keluar dari oven langsung di embat sama Ruth dan Bapaknya. Ruth nggak tau deh makan berapa biji...duh emaknya seneng banget!

Untuk isiannya aku pake vla vanilla yang super vanilla! hehehehe....jadi teringat sama soes Indra di Salatiga yang menjadi favoritku. Tapi ternyata kemarin setelah berhasil bikin sendiri aku bisa bilang, enakan buatanku ternyata! hahahaha.... mau mencoba? monggo....

Bahan:
Original recipe by Fatmah Bahalwan (NCC website)
modified by Joris' Kitchen
Kulit Soes
225ml air
125 gr terigu protein tinggi (aku pakai cakra kembar)
100 gr mentega atau margarin
1 sdm gula pasir
4 butir telur (sengaja aku pilih telur yang kecil-kecil)

Vla Vanilla
500ml susu cair
100 gr gula pasir halus
4 butir kuning telur
20 gr maizena
2 sdm custard powder
1 sdm butter
1 sdm vanilla extrak


Cara:

Kulit soes
1. Masak air + mentega/margarin + gula pasir sampai mendidih dan larut.
2. Masukkan terigut, aduk hingga kalis, angkat dan dinginkan.
3. Masukkan telur satu persatu sambil diaduk dengan sendok kayu sampai rata
4. Masukkan adonan kedalam kantong segitiga, semprotkan ke atas loyang panggang sampai matang dengan suhu 200 der C.

Vla Vanilla
1. Cairkan tepung maizena dan custard powder dengan sebagian susu, campur kuning telur, aduk rata, sisihkan.
2. Rebus susu dan gula hingga mendidih, masukkan campuran maizena dan kuning telur, aduk cepat, biarkan mendidih sekali lagi, angkat.
3. Masukkan butter aduk rata
4. Setelah uapnya hilang, masukkan vanilla extrak aduk merata dan sisihkan.

Tips:
1. Pilih telur dengan ukuran kecil saja supaya didapat tekstur adonan yang diinginkan
2. Selama memanggang kulit soes jangan dibuka-buka, jika warnanya sudah kuning kecoklatan tapi masih berbuih, kecilkan suhu dan tunggu sampai buihnya hilang baru angkat dari oven
3. Saat membuat vla, setelah vla turun dari api, lanjutkan dengan mengaduk cepat supaya vla mengkilat dan masukkan vanilla extract/pasta saat vla dalam keadaan hangat kuku supaya aromanya tidak hilang.

Red Velvet Cupcake

Finally, I got a chance to try on Red Velvet Cupcake.

It was Melisa, one of my loyal customer whom I successfully encouraged her to try Red Velvet Cupcakes. It's my first time making red velvet cupcakes too and I was happy that the result turned out great.

I can't exactly remember where the recipe come from as I got it from my print out recipe file and there was no resources written. But I'm pretty much sure it's taken from Joy of Baking's website.

Here is the recipe :

Red Velvet Cupcakeby Joy of Baking, modification by Joris Kitchen

Ingredients:
3 3/4 cups cake flour
1/2 cups cocoa
3 tsp baking powder
1 1/2 cups butter milk
3/4 cups butter
1 3/4 cups sugar
3 eggs
3 tsp vinegar
1 tbs no taste- red food coloring
1 1/2 tsp vanilla
1/8 tsp salt

Directions:
1. Pre heat oven to 350 degrees
2. Sift together cake flour, cocoa, baking powder and salt, set aside
3. In a medium bowl mix together butter milk, vinegar, vanilla and red food coloring
4. In an electric mixer mix together sugar and butter until cream, add eggs one at a time and mix well after each addition
5. Beat in flour in 4 addition and butter milk mixture in 3 addition beginning and ending with the flour mixture.
6. Fill in the batter in to muffin or cupcakes liner and bake for about 20-30 minutes or when you insert the tooth pick in the center, it comes out clean.


Vanilla Cream Cheese Frosting
250 gr cream cheese
1/4 cups butter
3 cups confectioner sugar, sift well
2 tsp vanilla

Mix cream cheese and butter until creamy, add the sugar and vanila, mix well and the delicious frosting is ready to use :-)

Bubur Rangrang

One of my favorite, Bubur Rangrang!

Saat badan rasanya lemah letih lesu dan nggak karu-karuan, meniatkan diri untuk membuat bubur rangrang sungguh sulit tapi setelah melalui proses pembuatan dan menikmatinya....ehm...kenikmatan tiada tara, hahahaha...

Resep diambil dari Website NCC, sebagai berikut:

Bubur Rangrang by Fatmah Bahalwan

Bahan :

100 gr beras ketan
1500 ml santan encer
150 gr gula merah (saya ganti dengan 100 gr gula merah + 1 sdm gula pasir)
1 lembar daun pandan (saya pake 2 lembar)

Saus :

500ml santan kental
garam secukupnya.

Cara :

1. Masak beras ketan bersama 1000ml santan kental sampai menjadi bubur
2. Ditempat lain masak 500ml santan encer dengan gula merah sampai gula merah larut, kemudian saring.
3. Masukkan larutan santan gula merah ke adonan bubur ketan, tambahkan daun pandan, aduk-aduk kembali sampai bubur mengental.

Saus :
Masak santan bersama garam sampai mendidih, angkat. Tuang keatas bubur dan bubur rangrang yang legit siap dinikmati :-)

Gadon Sapi Labu Siam

My entry for NCC Indonesian Food Week is Gadon.

Gadon, masakan dari Jawa Tengah, versi keluarga besarku versi yang pakai labu siam (aka jipan dalam bahasa Jawa). Membuatnya cukup mudah dan bahan-bahan yang diperlukan pun mudah dicari, kecuali...daun pisang kali ya...secara aku kemaren nggak nemu dan harus menggantikan posisi daun pisang dengan cetakan pie :-)

Berikut ini resepnya.



Gadon Sapi Labu Siam by Joris' Kitchen

Bahan dan bumbu :

250gr daging has
2 buah labu siam ukuran sedang
2 butir telur
350 ml santan dari 1/2 butir kelapa
1 sdt ketumbar
5 siung bawang putih
7 siung bawang merah
20 lembar daun salam
1/2 - 1 sdt garam
1 sdm gula pasir
daun untuk membungkus
tusuk gigi/lidi untuk menyemat

Cara:
1. Cincang daging has sampai hancur lembut. Bisa juga memakai daging giling supaya praktis, tapi percaya deh dengan mencincang sendiri hasilnya daging lebih manis dan sedap :-)
2. Kupas labu siam dan potong-potong sebesar korek api. Kemudian remas-remas dengan 1 sdt garam, cuci bersih, sisihkan
3. Haluskan ketumbar bersama garam, bawang putih dan bawang merah
4. Dalam baskom, campur jadi satu daging cincang, labu siam, bumbu yang sudah dihaluskan, gula pasir. Aduh merata.
5. Kacau telur sekedarnya masukkan kedalam adonan, tambahkan santan, aduk sampai semua tercampur merata.
6. Ambil sehelai daun pisang, letakkan selembar daun salam kemudian tambahkan adonan. Bungkus dan semat dengan lidi. Lakukan sampai semua adonan habis. *) Weekend kemaren berhubung nggak ada daun saya pake cetakan pie yang sebelumnya dialasi dengan potongan daun salam.
7. Kukus gadon dalam kukusan yang sebelumnya sudah dipanaskan selama 45 menit atau sampai tanak.

Selamat mencoba, gadon ini paling sedap dipadu dengan sayur bening bayam jagung....segerrr.....nyuussss :-)

Banana Bread Pudding

I made this Banana Bread Pudding to participate in Pudding Week NCC. I found the recipe from Cheryl's Cook Book recipe but I made some modification to the recipe and I would like to say that this is my own recipe inspired by Cheryl's :-)

Banana Bread Pudding by Joris' Kitchen



Bahan / Ingredients:
4 lembar roti tawar gandum (bisa juga roti tawar putih) / 4 slices of whole wheat bread
3 buah pisang ambon masak / 3 medium bananas
2 cups susu cair tawar / 2 cups milk
1/4 cup gula pasir / 1/4 cup sugar
3 sdm mentega / 3 tbs butter
3 butir telur ukuran sedang / 3 medium eggs
1/2 cup kismis / 1/2 cup raisins
1/4 cup almond iris / 1/4 sliced almonds
1 sdt pasta vanila / 1 tsp vanilla pasta
1 sdt kayu manis bubuk / 1 tsp cinnamon powder
1/2 sdt pala bubuk / 1/2 tsp ground nutmeg
sejumput garam / a pinch of salt

Cara / Directions:
1. Tempatkan sebuah loyang yang berisi air dan masukkan ke dalam oven. Panaskan oven 180 der C / Place a pan with some water on it to the oven. Heat oven to 180C
2. Olesi loyang ukuran 20x20cm dengan mentega sisihkan / buttered the 20x20cm pan set aside.
3. Sobek-sobek roti tawar sesuka, iris pisang ambon tipis menyerong, kemudian susun sobekan roti tawar di dasar loyang secara merata, susun irisan pisang diatasanya, tumpuk lagi dengan susunan roti tawar dan tumpuk lagi dengan irisan pisang sampai pisang habis / tear of the bread and slice the bananas then arrange the bread to the bottom of pan, top with slices of bananas, layered it again with bread then bananas.
4. Panaskan susu, tidak perlu sampai mendidih, masukkan mentega dan gula pasir, aduk hingga larut, angkat dari api / Heat the mild until warm, stir in butter and sugar then remove from the heat.
5. Kacau telur sekedarnya, tambahkan sejumput garam kemudian tuang kocokan telur ke dalam larutan susu, tambahkan vanilla pasta, aduk merata / break the eggs and mix with fork, add a pinch of salt then pour it to the milk , add vanilla, stir well.
6. Tuang larutan susu dan telur ke dalam loyang yang berisi roti dan pisang / pour the milk and eggs mixture to the pan.
7. Taburkan kismis dan almond secara merata / spread the raisins and almonds
8. Campur kayu panis dan pala bubuk kemudian ayak diatas adonan merata / mix the cinnamon powder and ground nutmeg, pour in.
9. Panggang secara au ban marie selama 45 menit - 1 jam / bake the pudding using au ban marie method for about 45mins - 1 hour.

It's good to enjoy while warm or cold.

Rainbow Steamed Cupcakes

My kids love anykind of steamed cake as usually the texture is moister and softer than the baked one. One of their favorites is steamed cupcake aka Bolu Kukus.

Last night I tried the Bolu Kukus Ceria by Vivi Liong with a bit modification. It turned out so pretty!!! My kids love them so much! Jonathan had 2 and Ruth had 1 before they needed to brush their teetch again and went to bed. Jo said he wanted to bring 5 for his school snack today, hahaha....here you go boy!




Rainbow Steamed Cupcake
Original recipe taken from "Bolkus Ceria" by Vivi Liong, modified by Joris' Kitchen

Ingredients:
2 eggs
250 gr all purpose flour
220 gr sugar
1 tsp emulsifier
200 ml milk
1 tsp vanilla pasta

Directions:
1. Prepare the steamer by heating it for about 10 minutes
2. Mix eggs and sugar in a mixing bowl until fluffy, add emulsifier and continue to mix it until stiff.
3. In a lower speed put in flour and milk, begin and end it with the flour.
4. Stir in vanilla.
5. Divided the batter into 4, add the food coloring.
6. Distribute the batter evenly in cupcake liners, one spoon for each color until 2/3 full then steam it for 15 minutes.

Donut's Week NCC

I participated the Donut's Week held by Natural Cooking Club Indonesia (NCC). It's absolutely a fun week to see many kind of donuts made by NCC members.



My kids loved this donuts very much, they even asked for more every day! hahaha...It's potato donuts by NCC and the recipe is here: (sorry..it's in bahasa)

Bahan:
500 gr tepung terigu protein tinggi
50 gr susu bubuk
11 gr ragi instant
200 gr kentang, kukus, haluskan dan dinginkan
100 gr gula psir
75 gr mentega
½ sdt garam
4 btr kuning telur
100 ml air dingin

Cara membuatnya:

Dalam wadah, campur tepung terigu, gula, susu bubuk, ragi instant, aduk rata, masukkan kentang halus ,tuang telur dan air dingin, uleni hingga rata dan setengah kalis.
Beri mentega dan garam, uleni terus hingga kalis elastis. Istirahatkan 15 menit.
Bagi adonan, masing-masing 50 gr, bulatkan. Diamkan 20 menit, hingga mengembang.
Lubangi tengahnya, menjadi bentuk donat, segera goreng sampai kuning kecoklatan.
Angkat, tiriskan. Taburi gula donat, atau hias dengan coklat.



Yummmyyy.......and to check on the Donut's Week report hosted by mbak Camelia, you may check this one!

Banana Oatmeal Cake

One of my resolution in 2009 is consuming more oats to keep myself healty. Have been trying to consume it every day but having oatmeal porridge every day is really not me! hahahaha...So I need to be more creative in oatmeal.

Last weekend I wanted to have something sweet but still healthy to consume. Thinking of oatmeal muffin...but uughhh boring....oatmeal cookies?.....nope.... I went to my recipe bank and found this one : "Val Howard's Oatmeal Cake" from www.recipezaar.com

Ehm...sounds interesting and when I checked my baking stuff, seemed that I have everything needed. Well...let's give it a try...and as usual, I couldn't stick 100% to the recipe always tempted to do some more modification to get into my right taste. I added 2 bananas, chocolate chips and raisins to the recipe and it turned out marvelous. Very delicious and moist...it's worth to try, believe me! and I am thinking next time I want to substitute the bananas with carrot...sounds great too! :-)

Here is the recipe after modification.

Cake :

1 1/2 cups water
1/2 cups butter
1 cup oats (I used quick cooking)
1 cup brown sugar - packed (as I don't have it, I used palm sugar instead and I think it's a bit too sweet, next time not 1 cup packed or you can reduce it to 2/3 or 3/4 cup)
1 1/3 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2 large eggs or 3 medium eggs
2 medium bananas - mashed
1/2 cup raisins
1/4 cup chocolate chips
1/4 cup white chocolate chips

Topping :

1/2 cup chopped nuts (I used sliced almonds)
6 tbs butter
1/4 cup evaporated milk
1/2 cup confectioners' sugar
1 1/2 tsp vanilla

Directions:

1. Bring water and butter to a boil in a small medium-sized pan.
2. Add oats and let stand for 5-10 minutes if you used quick cooking and 20 mins if you used rolled oats.
3. Meanwhile, mix together sugar, flour, cinnamon, soda and baking powder.
4. Add eggs and mashed bananas to the oats mixture, mix well then pour it over dry ingredients. Mix it until blended using spatula.
5. Pour in greased and floured 9 x 13-inch cake pan.
6. Bake at 350 degrees for 35 minutes or until done.
7. While cake is baking, mix together nuts, butter, sugar and vanilla.
8. When cake is done, remove from the oven and spread nut mixture over top.

Note : I didn't use the right topping. I created myself as I read that the topping should be way too sweet so here is my own topping for this cake :

- 2 tbs butter (melted)
- 1 tbs castor sugar
- 1 tsp vanilla
- 1/2 cup sliced almond

Mix all together then when the cake was about nearly done, spread this topping over the cake then bake it again for 5 - 10 mins. Remember to move the pan to the higher rack so that your can won't be over done.

Classic Black Forest

I made this delicious classic black forest on our 7th Anniversary. My husband loves this cake so much. My kids like it too except for the dark cherry filling, they don't really care about it and prefer to eat the cake without the dark cherry filling.

Original recipe taken from NCC Indonesia and as usual I modified the recipe a little bit to adjust it to my husband's taste.



Bahan:
8 kuning telur
6 putih telur
60 gr coklat bubuk
40 gr maizena
100 gr terigu serba guna
1 sdm emulsifier
1 sdt coklat pasta blackforest (my modification)
75 gr margarin + 25 gr butter - lelehkan (my modification, original recipe 100gr margarine)
200 gr gula pasir
1 sdt rhum bakar (or if you don't consume rhum you may substitute it to 1/2 tsp vanilla)
1 sdt baking powder

500 gr butter cream / whipped cream
100 gr DCC (dark cooking chocolate)
1 kaleng cherry hitam
2 sdm maizena larutkan dengan sedikit air
1 sdm Kirsch (if you don't consume alcohol you may substitute it by using 1 tsp cinnamon powder/kayu manis bubuk)
Coklat dan cherry merah untuk hiasan

Simple syrup:
100 gr gula pasir
200 ml air
1 sdm rhum black forest

Cara :
1. Ayak terigu + coklat bubuk + maizena + baking powder
2. Kocok gula pasir + telur + emulsifier sampai mengembang dan kental
3. Masukkan campuran terigu, aduk rata
4. Masukkan margarine dan butter leleh, aduk rata
5. Masukkan rhum bakar dan coklat pasta black forest, aduk rata
6. Tuang dalam Loyang diameter 20cm, oven hingga matang – dinginkan
7. Saring dan pisahkan cherry hitam dari airnya . Potong 2 cherry hitam
8. Panaskan air cherry hitam sampai mendidih.
9. Masukkan larutan maizena dan kirsch (kayu manis), masak lagi sampai mendidih
10.Masukkan potongan cherry hitam, masak sampai mendidih lagi
11.Angkat dari api dan dinginkan
12.Masak gula dan air sampai mendidih, angkat dan dinginkan. Setelah dingin, tambahkan 1 sdm rhum black forest .

Penyelesaian:
1. Potong kue menjadi 2 atau 3 bagian
2. Basahi lapisan pertama dengan symple syrup, lalu tuang sebagian filling dark chery lalu tambahkan Whipped cream yang sudah dikocok kaku.
3. Tutup dengan lapisan ke 2, lakukan hal yang sama sampai semuanya habis.
4. Terakhir tutup semua kue dengan W/P cream.. trus hias dengan cherry merah.. percantik deh sesuka hati..

*) Note : untuk mendampingi filling dark cherry, kemarin aku pake chocolate ganache dan menurutku pas sekali kombinasinya dan bikin lebih yummy.

Cream Cheese Brownie

I have favorite cooking site that is http://www.joyofbaking.com/ This site has always been very inspirational for me. Thank you very much Stephanie Jaworski!

Last night I tried her cream cheese brownie. Yum.....it turned out perfect! just delicious...when I tried this brownie, I remember my friend, Cherryl who always said : "Ohh my dear heaven" when trying something really good. So last night I said..."Ohh my dear heaven!"

I just copy paste the recipe directly from Stephanie' site as I didn't make much adjustment on it. I hope you don't mind Stephanie :-)

Sorry the pic is not as good as what Stephanie did for her site hehehehe...

Ingredients :

Brownie Layer:

1/2 cup (113 grams) unsalted butter, cut into pieces (I used Orchid butter)
4 ounces (114 grams) unsweetened chocolate, coarsely chopped (I used Theis)
1 1/4 cups (250 grams) granulated white sugar (I used only 200gr)
1 teaspoon pure vanilla extract
2 large eggs (I used 3 medium eggs)
1/2 cup (70 grams) all purpose flour
1/4 teaspoon salt

Cream Cheese Layer:

8 ounces (227 grams) cream cheese, at room temperature (I used Anchor)
1/3 cup (65 grams) granulated white sugar (I used only 50gr)
1 teaspoon pure vanilla extract
1 large egg (I used 2 small eggs)


Directions:

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.

In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set aside. Place the remainder of the brownie batter evenly into the prepared pan.

Then in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process until creamy and smooth. Spread the cream cheese filling over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.

Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days.

Makes about 16 - 2 inch squares.