Category Archives: Sweets and Pastries

Ben Ten Chocolate Cupcakes


Ben Ten Cupcakes (1024x683)Cupcakes……….This is a Ben Ten Cupcakes we give as a birthday gift to my daughter’s classmate GAB who celebrated his 7th birthday few month ago. The cupcakes were super awesome. It was design by my wife. My very own Pastry Chef!  It is a super moist chocolate cupcake served with a chocolate cream cheese frosting! YUMMM!! Sinfully chocolatey!!!

Chocolate and Cream cheese frosting:

  • 200 grams cream cheese
  • 50 grams butter melted
  • 2 tbsp cocoa powder
  • 300 grams icing sugar

* Combine all ingredients together and mix using an electric mixer. mix until soft peak.

White Icing (ready-made) and some food color for topping

Ingredients: makes 20-25 pcs cup cake

  • 250 gms butter
  • 250 gms dark chocolate for melting
  • 3/4 cup caster sugar
  • 1/2 cup self raising flour
  • 1/2 cup bakers flour
  • 1/2 cup cocoa powder
  • 1/2 cup cream
  • 3 pcs eggs
  • 1/2 cup chocolate bits for filling
  • 1/2 cup walnuts

Procedures:

  • in a large plastic mixing bowl, combine dark chocolate and butter, microwave for 30 seconds then stir and back again for 30 seconds and stir. do this procedures until chocolate are melt. we don’t want to burn the chocolate.
  • add in eggs and beat. then add the rest of the ingredients. continue beating, this is a wet mixture.
  • In a muffin tray, spread sheets of muffin paper, and pour in chocolate mixtures half way.
  • Pre-heat oven at 170 celsius and bake for 8-12 minutes.
  • cool down and garnish with white icing. Design may vary depending on your occasion.

Kid’s Party Menu


Kid's Party Menu (1024x683)Kid’s Party………..To all of my fellow bloggers and viewers who followed me for my past post regarding my kid’s party. Here is the complete set of menu. I hope I helped you with an idea of preapring your kids party menu…….

We had:

  • Vegetable sticks
  • Fried Wontons
  • Sushi Platters
  • Pizza’s
  • Coated Hotdogs on sticks
  • Kid’s Cupcakes
  • Barbecued Wings
  • Spaghetti
  • Chips and dips, popcorns, cookies, chocolates, lollies and candies
  • Juices and softdrinks
  • Ice popsicles

Futuristic Menu


Futuristic Menu (1024x683)Food in the future……………………My fellow bloggers, I would love to share you what we did in our 2012 Christmas Party in our Church. There is a competition were every group needs to design and create a futuristic dinner booth. And I am very happy to tell you guys that we won the first prize. Yes, the overall champion booth. Who knows this might be the start of a new generation that food in the future might come into a capsule. A flavored capsule which you can choose a wide variety of viand such as roast meats, vegetables, dessert, soups and etc. What you think?………..The lovely tomato flower curving was made by my wife!!!!!

Ingredients and preparation:

Lots of love and team efforts!

Apple Crumble Pie


Apple and apricot slice… This is one of my favourite dessert for apple recipe. Inspired by traditional apple pies, this dessert comes with some apricots and sultanas topped with crumble of oats and butter. Must try!!!!

Ingredients: makes a tin of 6×12 inches

  • 5 cups diced apples (in cans) drain syrup
  • 1 cup sultanas
  • 1 cup brown sugar
  • 1 cup dried apricots
  • 1 tsp cinnamon powder
  • 1 tsp nutmeg
  • 2 tbsp corn flour
  • 1/2 cup bakers flour
  • 1 tsp mix spice

* in a mixing large bowl, combine all ingredients and mix very well. set aside

Base and crumble toppings”

  • 3 cups bakers flour
  • 1 tbsp baking soda
  • 3 cups rolled oats
  • 2 cups brown sugar
  • 400 grams melted margarine

* In a large mixing bowl, combine all dry ingredients and mix well then add in margarine. mix well then transfer half of the mixture to a 6×12 tin with baking paper and bake for 15 minutes at 170 degrees. Serve the other half mixture for crumble topping.

Procedures:

  • After the base is cooked, pour in the mixture evenly and toppwed with the remaining crumble. To top simply tear flour mixture everything is covered.
  • Bake at 1 hour for 160 degrees. Set aside and cool down and slice in your desred sizes.
  • Best served chilled with a cup of coffee or tea.

Dates and Sultana Scones


Scones………..My shift in the morning wont be complete If I don’t make this scone. As part of my routine, baking scones, muffins, rolls, loaf, quiche and other baking staff. I consider this scone making will be your entry-level to the world of baking. The first time I made it, It doesn’t really looks good as the flour did not rise. Because my Pastry Chef told me that if I mix it very well, the scones will not rise. Well, I am a type of person that the motto is “to see is to believe”. So what I did is, I mix it really well. The Chef is right, It did not rise! So from then on, I learn the patience when it comes to baking………………Did you know that dates and sultanas contains fluorine, which is an essential mineral to slow down the process of early tooth decay. Fluorine is also known to keep plaque at bay by strengthening the tooth enamel. However, many people are of the misconception that tooth enamel can magically reverse tooth decay. This is not true. Tooth enamel consists of hydroxyapatites, which when brought in contact with fluorine forms hydroxyfluoroapatites, which is resistant to decay. This clearly means that fluorine helps prevent further tooth decay, but cannot reverse the decay process. …..

Ingredients: makes 8-10 scones depending on your desired size.

  • 3 cups self-raising flour (you may need a more)
  • 100 grams melted butter
  • 100 grams white sugar
  • 1 tsp salt
  • 100 grams dates and 100 grams sultana soaked in 1 cup water for at least 1 hour
  • 3/4 cup milk

Procedures:

  • In a very wide mixing bowl, combine all wet ingredients first them mix well. Pour in flour and salt and fold until mixture are dry and but little bit soft. you may need extra flour.
  • Using your hand, mold a circle flour in your palm depending on your size. repeat procedures and this recipe makes 8-10 scones. place into a tray with sprayed oil.
  • Bake at 180 degrees at 25 minutes.
  • Serve hot with coffee or tea

Home Made Louise Cake


Louise cake……. They said (the kiwi’s or new zealander) that this cake was originated here in NZ, It is a cake made of  thin butter cake base topped with raspberry jam and coconut meringue. Kiwi’s said it is a very old-fashioned cake made by elder people. Once you try a bite of this cake, you will never stop until you finish the whole slice. That’s why my daughter was there waiting for the photo shoot to be finished…………..Did you know that this cake is made with raspberry jam? Raspberry is a very good source of vitamin C and manganese.  This nutrient are both responsible for several crucial body processes, and vitamin C plays a large role in regulating and promoting health immune system malfunction………

Ingredients: makes a tin of 6 x 10 inch

Base:

  • 560 grams bakers flour
  • 2 tbsp baking powder
  • 8 pcs egg yolk
  • 250 grams melted butter
  • 80 grams raw sugar

Filling:

  • 1 bottler of Raspberry Jam (about 350 gms)

Topping:

  • 8 pcs egg white
  • 1 cup dessicated coconut
  • 1 cup raw brown sugar
  • 1/4 cup for spread on top

Procedures:

  • In an electric mixer with stand and bowl, mix butter and sugar then add in egg yolk one at a time. mix well then gradually sift in baker’s flour and baking powder. Texture should be a little dry. Then transfer and lightly press into a baking tin with baking paper. Bake for 15 minutes at 160 degrees Celsius. Let it cool then spread raspberry jam evenly. set aside
  • In another bowl, mix egg white until fluffy then fold in sugar and desiccated coconut.  Spread over the cake with raspberry jam then sprinkle remaining desiccated coconut and bake for 20 minutes at 160 degrees celsius.
  • Let it cool and slice on your desired size, best with a cup of coffee or tea
  • Enjoy!

Ginger Cake


Ginger……. Aside from this is the name of my daughter, It is one of my favourite ingredients too. That is why I named my daughter “ginger”.  Back to the recipe, It is a recipe inspired from a ginger bread. The base is healthy made with oats and the topping is a creamy butter icing. Over all it is simply irresistible, love it!…………..Did you know that ginger  can also be used for reducing toothache and the discomfort which arises due to the infection in the upper respiratory tract due to its antibacterial and antifungal nature. Also used by pregnant women to ward off the morning sickness……

Ingredients: makes a tin of 6 x 10

  • 1.5 cup rolled oats
  • 1.5 cup bakers flour
  • 2 tbp baking powder
  • 1.5 cups desiccated coconut
  • 1.5 cups white sugar
  • 2 tbsp ginger powder
  • 400 grams melted margarine

Topping:

  • 2 cups icing sugar
  • 150 grams butter
  • 3 tbsp golden syrup
  • 2 tbsp ginger powder

procedures:

  • In a mixing bowl, combine all ingredients together except margarine. mix well using your hands with gloves. Then pour in melted butter and press into a tin with baking paper. bake for 20 minutes at 160 degrees celcius. set aside.
  • IN a thick sauce pan, using low heat settings, stir in topping ingredients. stir very well until melt and smooth consistency. top on ginger bread. Cut in desired size. Best serve chilled.

Vegetarian Savoury Muffin


Vegetarian……….The best vegetable muffin I ever invented. It is composed of carrots, kumara and potatoes with yougart, cheese and other flavours with a little surprise of cream cheese inside. Best consumed fresh from the oven with a side of butter and a cup of your favourite coffee or tea. I am hungry! Sounds like I want to eat breakfast now………………..Did you know that this muffin is loaded with vegetables. My favourite vegetable is carrot. Carrot are very healthy vegetable. Carrot has a strong cleansing properties that are effective in detoxifying the liver, so that the overall effective for acne that is caused by toxins from the blood. Carrot is also useful for treating uneven skin tones because of pigmentation. The vitamin A and other nutrients contain in carrot efficiently nourish the skin, prevent dry skin and other skin blemishes…………..

Ingredients: makes 12-15 muffins

  • 3 eggs
  • 2 cups self raising flour (may need more)
  • 1/2 cup canola oil
  • 1/2 cup fresh grated carrots
  • 1/2 cup cube potato
  • 1/2 cup cube kumara
  • 1/2 cup cream cheese
  • 1/2 cup grated cheese
  • 1/2  cup yougart
  • 1/2  cup fresh cream
  • 1/2 cup fresh milk
  • 1/2 tsp each of salt and pepper

Toppings;

  • pumpkin seeds
  • grated cheese
  • sesame seeds

procedures:

  • In a large mixing bowl, mix all ingredients wet ingredients together. mix well then add all ingredients except cream cheese.
  • Spray muffin tins/trays and pour in mixture halfway, add in cream cheese and cover with muffin mixtures then top with cheese, sesame seeds and pumpkin seeds. repeat procedures for 12 muffins.
  • pre heat oven at 170 degrees celsius and baked for 25 minutes.
  • Enjoy with a cup of coffee -flat white, latte and cappuccino or hot tea.

Florentine Slice


Florentine slice………Inspired by power nuts bar like muesli bars, nutty and fruit bars and many more. This is one of the most healthy loaded protein bars you may need the whole day. It is a classic mix of peanuts and cashew nuts plus oats bind with condensed milk, melted chocolate and coconut meat(dessicated). I love it!…………….Did you know that nuts   especially peanuts are rich in energy and contain many health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health. These nuts are also a  good source of dietary protein compose fine quality amino acids that are essential for growth and development……

Ingredients: makes 6×12 pan

  • 1 cup cashew nuts
  • 1 cup peanuts
  • 1 cup sultana
  • 1 cup dried apricots
  • 1/2 cup dessicated coconut fine
  • 1 cup condensed milk
  • 3 tbsp golden syrup
  • 1/4 cup butter melted
  • 4 cups corn flakes
  • 1/4 cup dessicated coconut long (for topping)

Base ingredients:

  • 400 grams dark chocolate
  • 1/4 cup canola oil

Procedures:

  • In a microwavable mixing bowl, combine dark chocolate and oil and heat to microwave for about 1 minute. then continue stirring until smooth mixture and transfer into a baking tin with baking paper. set aside and place in fridge to cool down for15 minutes.
  • In a small bowl, combine melted butter, condensed milk and golden syrup, mix well. set aside. (wet mixture)
  • IN a large mixing bowl, combine all ingredients together. mix well then pour in  wet mixture and mix well again.
  • Transfer into the baking pan with chocolate. Top and garnish with long dessicated coconut.
  • Heat oven at 160 degrees and bake for 25 minutes
  • Once, cook, let it cool and slice in your desired sizes. Best serve cold.

Ube Cake (purple yam cake)


Ube cake or purple yam cake……….For those who just tuned in, this is dessert we had on our 7 course meal. This was baked by my wife from the scratch to finish. It is a cake made with ‘sweet purple potato” in a soft spongee cake filled with macapuno and dressed with cream cheese and sugar frosting. This is the first time my wife made this. The chiffon cake is very traditional, the filling and frosting came from her creative imagination. I would say that after she made this, now I have a patisserie chef…………………….Did you know that purple yam or sweet purple potato specially with a thicker purple skin has a cancer-fighting properties. the anthocyanin which is present in sweet potato can prevent, treat or slow down the growth of cancerous cells…………

Ingredients: serves 1 8×8 square pan (double layer cake)

  • 2 1/2 cup cake flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup cooked purple yam or sweet potato (grated after cooking)
  • 1 cup milk
  • 1 ts[ vanilla extract
  • 1/2 glutinous cup corn syrup
  • 8 egg whites
  • 8 egg yolks
  • 1 tsp cream of tartar
  • 1 cup white sugar
  • 6 drops red food color
  • 6 drops blue food color
  • 12 ounces macapuno (coconut preserve)
  • 1 cup vegetable oil

Butter icing:

  • 1/2 cup evaporated milk
  • 2 cups icing sugar
  • 1/2 cup cream cheese
  • 1/2 cup soft butter
  • 3 drops red food coloring
  • 3 drops blue food coloring

Procedures:

  • In an electric mixer with bowl, sift flour, baking powder and salt, place grated ube, milk, egg yolks, syrup, oil and vanilla extract. mix well. set aside. (we will call this mixture A)
  • In an electric mixer with bowl,  mix egg whites and cream of tartar until smooth and foamy. add white sugar gradually then add in food coloring. set aside (we will call this mixture B)
  • Then combine and fold mixture A and B.
  • divide and pour mixtures in two sets of 8×8 pan (place baking paper on tin)
  • pre-heat oven 165 degrees and bake for 30 minutes
  • To check if the cake is ready, when your finger bounces back it means it is ready
  • Let it cool for 1 hour. remove from tin and assemble cake into a serving cake tray. (you can trim in some as your desired cake shape)
  • Place one layer of chiffon cake first then fill with a jar of macapuno then top the other chiffon cake.
  • Mean time, Place all ingredients of the frosting into a mixing bowl. mix well until smooth and creamy. divide the mixture into two parts. place food coloring on the other part.
  • Using your imagination, decorate the cake as you want.
  • Enjoy!!!

Brazo de Ube


As I review the statistic of my brazo de mercedes, I found out that it became one of my popular recipe on my blog. So, me and my wife decided to make this brazo de ube, a version of the brazo de mercedes using an “ube or purple yam’ filling. Purple yam for some who does not know yet is a kind of sweet potato which is purple in color. The procedures and ingredients is same with the add-ons of “ube or sweet purple potatoes”………………….Did you know that purple sweet potato has the highest nutritional value compared to other vegetables. Its vibrant color is a clue to its high concentration of Vitamin A in the form of beta-carotene. One sweet potato contains five times the recommended daily allowance of Vitamin A, a powerful antioxidant that protects against free radicals and helps guard against smoking-related diseases like emphysema and lung cancer. Sweet potatoes are also a good source of Vitamin C and the trace mineral manganese…….

Ingredients:

  • 10 raw eggs, separate yolks from white
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1 cup caster sugar
  • 4 tbsp confectioner sugar
  • 1 can 14 oz condensed milk
  • 1 pc purple sweet potato (boiled and mashed)
  • you may need food coloring red and blue (3 drops each)

To prepare custard:

  • In a saucepan using low heat settings,  whisk egg yolks then add condensed milk, vanilla extract and mashed sweet purple potato . cool down and set aside. if you are not satisfied with the color, you can drop red and blue at 3 drops each

To prepare merengue:

  • In a mixing bowl, pour in egg white and cream of tartar and mix using an electric mixer until soft peaks form. add in caster sugar in small quantities and whisk.
  • Pre-heat oven at 170 degrees celsius. In a cookie pan, spray oil and place baking paper, spread merengue using a spatula evenly. You can use fork to create lines and designs. Bake for atleast 10 minutes or until lightly brown. cool down and set aside and dust with sugar confectioner
  •  flip over the merengue and spread custard evenly. again, dust it with sugar confectioner
  • Then slowly roll over the cake to form a cake roll look-alike. Be gently.
  • Place in fridge for minimum of two-hour.
  • Enjoy!!!

Pavlova


Pavlova…………..It is a very common desserts during christmas time as the color red and green represents the holiday season. I don’t know where it was originated actually, but from what I know(without the help of google) it is not from my country, they said it is originated here in New Zealand. because the toppings is consist of the Kiwi fruit and strawberries.  So maybe that is the reason why I always see this dessert in most of the cake outlets here in NZ……………….Did you know that kiwi fruit is a good source of vitamin C and K and vitamin B complex with a high source of potassium, copper, and magnesium.It contains antioxidant and lutein, and it’s a great source of fiber for the digestive system. Vitamin C helps protect blood veins from damage while the fiber slows the absorption of glucose in the system. It can be used to control better blood sugar and add more energy to your life

Ingredients: makes a serving of 10 inch cake

  • 8 large egg whites 
  • 1.5 cup of Castor sugar
  • 1 tsp of white vinegar
  • 1 Tbsp of cornstarch
  • 1 tsp of pure vanilla extract
  • 1 cup of whipping cream
  • Fresh fruit such as strawberries kiwi fruit and grapes

Procedures:

  • In a metal bowl, beat the egg whites with an electric mixer on medium speed. Beat until the whites form soft peaks.
  • Sprinkle the sugar into the egg whites, one teaspoon at a time. Never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy and fluffy
  • Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and fold the mixture again.
  • Then spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
  • Bake the meringue for about 1 hour and 15 minutes or until pinkish egg-shell color. Bake at 160 degrees celsius. Let it cool and set aside. and transfer into a serving platter
  • Meanwhile, whip the cream until fluffy. spread on top of your meringue. Then using your imagination. top the meringue with fruits.
  • Enjoy!!

Carrot Cake


Carrot Cake………One of the best selling healthy cake. My shift will not end if I did not make a carrot cake everyday. Yes, I am making this everyday!!! Its part of my routine work! I remember the first time I made this, It went all the way to the rubbish bin. Yes, Chef make mistakes. I did mistake of not following its standard procedures. Sometimes I do short cuts, but now I learn my mistake not to do short cuts when it comes to baking. Do you want to know what I did? I did not sift all the dry ingredients like the salt,, baking soda and flour. The result is a very hard and salty carrot cake. So from then on, I learn that baking means patience……………….Did you know that carrot is a good source of beta carotene? And Carrot has an outstanding role in anti-cancer effect. Some study shows that people with lack of beta-carotene were more likely to have 2 times higher risk of cancer than normal people. It is wiser to eat an appropriate amount of carrot per day to prevent cancer. This is because beta-carotene in the carrot can be easily changed by our body into vitamin A, which is essential for healthy cell growth, strong immune system and protection against mascular degeneration……

Ingredients: makes 2 sets of 5″ inch diameter cake or one set of 9″ diameter

Wet Ingredients:

  • 4 cups grated carrot
  • 3 cups grated apples
  • 5 pcs fresh eggs
  • 1 cup crushed walnuts
  • 1 tbsp cinnamon
  • 1 tbsp minced ginger
  • 1 tbsp vanilla essence
  • 1 cup canola oil

Dry Ingredients:

  • 2 cups self raising flour
  • 2 cups wholemeal four
  • 2 tsp baking sida
  • 1 tsp salt
Toppings:
  • 100 gms butter
  • 200 gms icing sugar
  • 300 gms cream cheese
  • 1 tbsp lemon juice
  • 1 tbsp lemon grind(peel)
– in a mixer stand with bowl, mix butter and sugar until creamy, then add cream cheese and lemon grind. mix for about 5 minutes or until smooth. set aside
Garnishing:
  • pumpkin seeds
  • dried apricots

Procedures:

  • In a large mixing bowl, mix all the wet ingredients, mix well.
  • Then one at a time, sift in flour, salt, baking soda and wholemeal flour. mix well
  • Transfer mixture to a non-stick cake tin of 2 sets 5 inch diameter or on a 9 inch diameter cake tin.
  • Pre-heat oven at 180 degrees and bake for 1 hour then turn to 45 mins and bake at 150 degrees celsius.
  • When the cake is cooked, transfer into a serving platter and rest for an hour. Then start preparing the toppings.
  • Using your creative imagination ,top the carrot cake with its icing and pumpkin seeds and dried apricots.
  • Enjoy!!!

Peaches and Cream


This is another version of our crema de fruta, but since 80 percent of the fruit we used is peaches, I decided to call it as Peaches and Cream. Well, If you are in a hurry for a dessert, you can try this. It is very easy to assemble, ingredients are not hard to find and yet very satisfying creamy taste. They said that peach is a fruit native to china, but cultivated in almost all the countries with a cool climate. I am not sure if we have a homegrown peach in our country mainly because our country is not that cold compared to peaches producing countries……………………Did you know that peaches that have a white flesh are usually very sweet and have very little acidity. However, the yellow-fleshed ones typically have an acidic tang, coupled with sweetness. A peach is extremely rich in vitamin A and potassium, apart from abounding in a number of other nutrients, making them rank very high in nutritional value and good for the health of an individual

Ingredients: good for 6-8 persons or makes 1 standard pyrex rectangular

  • 3 cups heavy cream
  • 3 cups condensed milk
  • 1 small can fruit cocktail (425 gm) drain and reserve the syrup
  • 3 can of peaches (320 gm) drain and reserve the syrup
  • 30 pcs graham crackers
  • 3 tbsp gelatin powder dissolve 1/4 cup hot water then pour in fruit cocktail syrup

Procedures:

  • In a mixing bowl, combine condense milk and cream and whip until fluffy
  • In a square serving tray or pyrex, spread graham crackers.
  • Using your imagination , assemble milk and cream mixture with fruit cocktail. Do it for 2 or 3 layered.
  • top the fruits with cream last then add in gelatine mixture and garnish with slices of peaches.
  • Place in fridge for a minimum of 3 hours or overnight.
  • Enjoy!!!!

Custard Cake


Custard Cake………..One of my favourite cake because it is half made with leche flan and the other half is made with a chiffon cake. It a sweet dessert with a caramel perfectly melts in your mouth with the leche flan toppings. Best paired if you will have a cup of long black, cafe americano and espresso or even just a cup of tea. I almost eat half tray of the custard cake, I love it!!!!. And best of all, my wife made this one. she made it with lots of love and patience…………..Did you know that the main ingredients of this cake is eggs. And egg are a great source of protein. Numerous vitamins, including vitamin A, potassium and many B vitamins like folic acid, choline and biotin, are also packed into this oval-shaped staple. In fact, very few foods share the same diverse nutrient makeup available in a single egg. Many of these are specifically needed for the health of the nerves and the brain. And on top of it, It’s a cheap way to get protein sources. Eggs is cheap here in NZ, How about in your country?

Ingredients: serves two baking tray of 8 x 8

For Caramel:

  • 1 1/2  cup granulated sugar
* divide and place in a 2 pc 8 x 8 baking pan / tin. place in oven at 160 degrees for about 10 minutes or until sugar is caramelized. set aside.

For Custard mixtures:

  • 7 egg yolk
  • 1 can condensed milk
  • 1 cup fresh milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
* In a mixing bowl, mix egg yolk first and combine all ingredients together, mix well. set aside

For Cake Mixture:

  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1/2 cold water
  • 1 teaspoon finely grated lemon rind
  • 1 tsp lemon juice
  • 7 egg yolks
  • 1/2 cup granulated sugar
  • 2 cups bakers flour sifted

* in a large bowl, stir egg well then combine all ingredients together, mix well. set aside.

For Meringue:

  • 14 egg whites (from the above egg yolks)
  • 1 teaspoon cream of tartar
  • 1/2 cup granulated sugar

* using an electric mixer, place egg white and mix until fluffy then add cream of tartar and sugar. mix well. set aside

Assembling procedures:

  • Pour in custard mix on the pan with caramelized sugar..
  • Combine meringue and cake mixture by folding. then pour on pan with custard and caramelized sugar.
  • In a roasting pan, pour water and place 2 pan of custard cake and bake for about 30 minutes at 160 degrees celsius.
  •   To check, place a tooth pick, if the cake is dry then it is ready. set for 2 hours allowing to cool then place in fridge for about 2 hours before serving.
  • Enjoy with a cup of coffee or tea…..
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