Egg White Chocolate Cake with Ganache

After my pineapple tart experiments, I am left with quite a bit of egg whites. Not wanting to waste them, I search around for recipes using egg whites. The cake recipe is from Sedap-Sekejap, and I modified the recipe for the ganache as I believe ganache made using rich cream is much nicer than that made using plain old milk.



Ingredients:
(A)
7 egg whites (about 280 gr)
1/2 tsp cake emulsifier (ovalett, SP)
1 tsp cream of tartar 
200 gr castor sugar 

(B)
100 gr plain flour
30 gr cocoa powder 
1/4 tsp bicarbonate of soda 
1/4 tsp baking powder 
15 gr milk powder 
20 gr corn starch
 
1 tsp vanilla powder (or extract)
50 gr margarine, melted 
25 ml milk 

Ganache:
300 gr dark cooking chocolate
170 ml heavy cream 

Method:
1. (A)Beat egg yolk with emulsifier for about 3-5 minutes. Add cream of tartar and continue beating. Add castor sugar bit by bit and continue beating until stiff.

2. Sift together (B) ingredients into the egg white mixture and fold to incorporate. Add melted margarine and milk and mix evenly.

3. Grease and line a 20 cm round tin, pour mixture into it and baked at 180 C (or 160C fan-forced) for about 30-40 minutes. Let the cake cool down then slice horizontally into 2 or 3 pieces.

4. To make the ganache, bring the cream to boil in a small saucepan. Remove from heat and add in chocolate squares and stir evenly with a wooden spoon until the chocolate is melted and mixture is smooth. Allow to cool

5. Assemble the cake by stacking the layers up in between ganache spread. Pour the remaining ganache on top of the cake and spread evenly on top and the side of the cake.

Serves 15

Chilled Strawberry Cheese Cake

After seeing Judy's cheese cake that turned out so beautifully, I added this cake on my 'must try' list. I made a little amendment to the recipe by Amy Beh (Cyber Kuali) , because Vicky said her aunt thought it was too creamy. Another thing I must not *must use more melted butter for the base*. I guess the dry climate here means the crushed biscuits need more liquid to bind them together. Taste wise, it is delicious. Thanks god for sweet strawberries which are in season at the moment. Below here is the amended recipe of Irish origin:




Ingredients:
200g digestive biscuits, crushed
60g melted butter (more if too dry)

Filling:
1 1/2 tbsp powdered gelatin
4 tbsp water
250 g cream cheese, cubed, thaw to room temperature
125g castor sugar
125ml whipping cream
400g fresh strawberries, pureed
3 tbsp whiskey (optional)

Garnish:
6 strawberries, hulled, halved
mint leaves (optional)

Method:
Line a 20 cm spring form plan with cling wrap.
Crush biscuits, mix evenly with melted butter, press onto the base of spring form pan with a metal spoon or bottom of a glass. Refrigerate to chill (about 30 mins)

Beat cream cheese until smooth. Gradually add sugar and continue beating until light and fluffy. Set aside.

Sprinkle gelatin over water. Set aside until it turns spongy. Heat up in microwave on mid-low power until liquid turnes clear.

Add dissolved gelatin mixture to strawberry puree. Whip up whipping cream until soft peaks form. Add strawberry puree (and whiskey, if used) to cream.

Combine strawberry mixture with cream cheese mixture and smoothen the top with a spatula. Chill for 3-4 hours until firm. Decorate as you wish.

Serves 12

Pineapple Tarts

Thinking of baking some pineapple tarts, I am now testing out pineapple tarts recipe
to find the ONE to keep. These were made using Jo's recipe for the pastry. I actually had to add quite a bit of flour than specified in the recipe in order to get the pattern nicely cut out. Also, I refrigeratef the pastry while working on it portion by portion. The texture is light and they do melt in your mouth.
Thanks Jo for such a nice recipe.

Rum Truffles

Another treat I made. Seems like I have been making truffles quite a bit lately.



Recipe posted here .

Nougat

Since I was home alone on Sunday, I digged out the recipe I have promised Edith I would try. So here it is.... Almond Nougat



I am not very pleased with the result. Seems like it is the chewy type, not the crunchy one I like better.

Powder Puffs

While browsing through my recipe collection, I came across these little powder puffs. They do remind me of the sponge we use to apply powder to our face! Small round spongey little 'cake' that are so light. Andy said they reminded him of little pikelets, only much much lighter. I was told by Evelyn that these powder puffs are also known as UFO. The original recipe is by Siu Ling Hui, published in Good Weekend magazine. I re-arranged the recipe to make it easier to follow.



Ingredients:
(A)
2 egg yolks
40 g caster sugar
1/2 tsp vanilla extract

(B)
2 egg whites
pinch salt
1/2 level tsp cream of tartar
30 g caster sugar

(C)
35 g cornflour
2 tbsp plain flour
1/2 level tsp cream of tartar
1/2 level tsp bicarbonate of soda

berry jam or your choice
thick cream (45 per cent or more fat)
icing sugar

Method:
(A) Beat the egg yolks with sugar until the mixture is thick, pale and forms a ribbon. Beat in the vanilla extract.
(B) In a clean large bowl, using a balloon whisk, whisk the egg whites with the salt until they hold soft peaks. Then gradually whisk in the sugar and cream of tartar until the mixture holds stiff peaks.
(C)Sift together the cornflour, plain flour, cream of tartar and baking soda.

Whisk the yolk mixture into the stiff whites. Then carefully fold in the flour mixture.

Line flat baking trays with baking paper. Drop teaspoonfuls of the batter, spaced about 2.5 cm apart, onto the trays. Bake in a preheated 200C oven for about 10 minutes. They should be pale golden brown. Do not overcook or they will dry out too much.

Allow to cool a few minutes on the baking tray, then transfer them to a wire rack to cool completely. When cold, store in an airtight container until required.

Assemble the puffs at least 1 hour before serving. Spread the underside of one puff with jam and the underside of another puff with cream. Sandwich them together. Repeat with the remaining puffs. Cover and refrigerate the assembled puffs in the refrigerator for about 1-2 hours. They will become puffy and soft. Just before serving, sift icing sugar over.

Note:
60gr eggs are used in this recipe.
The measurement used is Australian standard i.e. 1 tbsp = 20ml

Marshmallow Jelly

This no-bake cheesecake-look-alike jelly is a treat on hot day. The recipe was posted by Lee Lee at M4M (Thanks, Lee Lee!)and was warmly received. It is a fairly easy recipe, but a little caution to those who want to try: BE PATIENT! Because this recipe is very time consuming, try to make other thing at the same time to resist the temptation to proceed before the mixtures are ready. My first try was a failure because I didn't wait long enough for the marshmallow layer to set before pouring the jelly layer on top of it, resulting in the jelly seeping under the marshmallow. Not a very pretty sight. The recipe below has been modified slightly by me. I used low-fat/diet products to cut down on the kilojoules. Choose jelly of the colour that complements the fruit of your choice. I used orange-mango jello with mango slices.



Base:
180 gm marie biscuits
80 gm melted butter

Method:
1. Line the base of a 8-inch springform tin with cling wrap for easy removal.
1. Crush biscuits (by hand in a plastic bag, or use your food processor!) and mix well with melted butter.
2. Press the biscuit mixture onto the base of the tin using the bottom of a drinking glass.
3. Refrigerate for later use.

Marshmallow Layer:
250 gm of marshmallow
150 ml-low fat/no-fat milk
300 ml light thickened cream 
2 tsp of gelatine powder
fruit for topping

Method:
1. Bring the milk, marshmallows and thickened cream to a boil on small fire, stir frequently until marshmallows dissolve.
2. Remove from heat, sprinkle gelatine into the mixture and whisk until gelatine dissolves.
3. Let the mixture cool down then slowly pour it into the tin with biscuit base.
4. Freeze for about 15 minutes, then arrange fruit topping.
5. Freeze again for 1 hour.

Jelly Layer:
1 pkt of diet Jello
200 ml boiling water
200 ml cold water
2 tsp of gelatine powder

Method:
1. Dissolve Jello on boiling water, then sprinkle gelatine on top of it and whisk until dissolves.
2. Add cold water, stir to mix evenly.
3. Spoon the jello mixture carefully on top of froozen marshmallow layer. If you see the jello seeping under the marshmallow, it is not ready. Freeze the marshmallow again!
4. Put in the fridge to chill (about 3 hours). Remove the jelly from the tin. Cut into serving size.

Serves 8