cakes, k food and dulce de leche

i was busy preparing for my sis-in-law bday cake. she requested for black forest cake. is my second attempt for layer cake. first was strawberry shortcake (before i started blogging). it was simply DISASTROUS! i used my new non stick springform pan to bake the 9" cake. happy that it turn out nice! but that was not the end. it did not come off beautifully from the bottom. TADA! it break off ): without hesitation, prepare to bake another using my old pan. this time, GOT IT! (: i slice the "spoilt" cake to distribute and they say is nice and spongy (: this cake, i saw it before on youtube before i started blogging (: if you understand chinese, you can try watching it. if not, i have the translated recipe. is really cool! (:

next was the layering! the layers are not slice nicely ): next is the whipping cream! not really nicely done too ): i only manage to snap a photo and next moment when i want to take photo of the not so nice looking layering, cream and black forest, the cake are all GONE!! in short, no look but there's taste. hahah

CHOCOLATE SPONGE CAKE (9" pan)

Ingredients:

203g Whole eggs

32g Egg yolks

135g Caster sugar

21g Glucose

1g Salt

32g Vegetable oil

21g Cocoa powder

106g Cake flour

1g Baking soda

21g Milk

1. Put the pot on the fire, pour in the oil immediately to heat up and off the fire when the oil start to warm.
2. Add in the cocoa powder and stir well to dissolve the cocoa powder with oil and set aside.
3. Mix eggs, sugar, salt in the mixing bowl and whisk in high speed till thick and creamy, increase the volume unitl the color turn pale.
4. Add in glucose and whisk in medium speed until ribbon stage.
5. Mix in the sifted flour and baking soda, whisk in low speed for 3 circles to let the flour mix into the egg mixture. Then turn to medium speed and whisk for about 20 circles (about 20 seconds) to mix well.
6. Fold 1/3 of the batter into cocoa mixture and mix well. Pour the mixture back to the remaining batter, add in milk to mix well.
7. Pour the batter in the cake tin till 60-70% full.
8. Bang the cake tin on the table lightly to reduce some air.

9. Bake at lower heat 160 degree upper heat 180 degree for 35 mins.
10. Once done, remove from oven and turn the cake tin upside down on wire rack for it to cool down.
11. When the cake is cool, press round the top side of the cake and push up the bottom plate to remove the cake.
12. Press round the bottom of the cake to remove the cake from the bottom plate.

For Filling and Frosting :
260g non dairy whipping cream
1 can dark pitted cherries
60g shaved chocolate (i replace it with valrhona choc dark pearl)

1. Whip the whipping cream till stiff.

To Assemble :
1. Slice the cooled cake into 3 layers.
2. Place one layer on the turntable/cake board and brush with some cherry syrup.
3. Spread whipped cream and scatter pitted cherries over it.
4. Place the second layer and spread the whipped cream and scatter the pitted cherries.
5. Set the third layer of sponge on top of it and spread top and sides of cake with remaining cream.
6. With fingers, gently press chocolate shavings into cream on sides of cake.
7. Decorate with whipped cream rosettes and garnish the pitted cherries (drain the cherries till dry with kitchen tower).
8. Finally sprinkle some chocolate shavings on the top and chill for 2-3 hours before serving.




next is Korean Fried Chicken! is really crispy! (: but is rather spicy.

Ingredients :
Vegetable oil, for deep-frying
2 kg chicken pieces (drumsticks and wings)

Batter:
115 g plain flour, sieved
2 tbsp cornflour
1 eggwhite, lightly beaten

Chilli sauce:
2 tbsp each soy sauce and rice vinegar
1 tbsp honey
2 tsp sesame oil
2 tsp sugar
10 g ginger (about 2 cm) piece, finely grated
1 garlic clove, finely chopped
65 gm (1/4 cup) ko chu jang


Method :
1. For chilli sauce, combine ingredients in a large bowl, season to taste with freshly ground pepper and set aside.
2. For batter, whisk flours, eggwhite and 170 ml cold water in bowl. Season to taste and set aside.
3. Preheat oil in a deep-sided saucepan to 180C. Dip chicken pieces in batter and deep-fry in batches, turning occasionally until light golden (5-6 minutes). Drain on absorbent paper until cooled slightly (10-15 minutes).
4. Deep-fry chicken again, in batches, until crisp and deep golden (6-8 minutes), drain on absorbent paper, then add to sauce, toss to coat and serve hot topped with sesame.

SPECIAL THANKS TO BAKERICIOUS for her generous recipe for the above mentioned sweet treats (:

more to go . . . i was very curious what DULCE DE LECHE was all about. so i did some googling. to my surprise, is really interesting! (: i choose the easiest recipe that yield the best result i guess? (: check out TABLE FOR 2 or more too (:

first, you need to have FULL CREAM SWEETENED CONDENSED MILK from MILKMAID which are readily available in store or supermarket.

Boil a pot of water and put into the pot. ensure that water is about 2cm above the can (so that the can will be "evenly cook" and wont get burnt) . simmer the can for 3 hours. check on the water level so that it dont dry up. Let the can of milk cool down in the pot until the water is warm. Then fish it out and let the can COOL COMPLETELY before opening it. Do not attempt to open a hot or warm can!