CHOCOLATE MOUSSE CHEESECAKE #1

Today is my dearest Hubby 37th years old birthday. I am planning for making a simple cake to celebrate with him and would like to give it a try in making this Chocolate Mousse Cheesecake. So I hope the cake outcome is nice and hope it taste delicious :). I have prepare the bottom biscuit layer 1 day earlier and keep it in fridge until it is set.Today gonna prepare the dark chocolate and white chocolate layer. Hope dear Hubby would love the cake that I have made for him.

Ingredient:

for Bottom Biscuit Layer

140 gm Digestive Biscuit (crushed)

70 gm Butter Melted (I use Golden Churn brand)

for White and Dark Chocolate Mousse

1 1/2 tbsp Gelatin

50 ml Water

250 gm Cream Cheese (room temperature)

50 gm Castor Sugar

250 gm UHT Whipping Cream

1/2 tsp Vanilla Essence

60 gm White Chocolate (melted in double boiler way)

80 gm Dark Chocolate (melted in double boiler way)

for Garnishing

Nibs Almond

Method:

for Bottom Biscuit Layer

• Mixed digestive biscuit with butter until well combine.
• Place the mixture in a 7" cake tin and compact press.
• Keep in fridge until the biscuit layer is set or overnight (if you prefer crunchy bottom biscuit layer, bake it at 180'c pre-heat oven for 10minutes).

for White and Dark Chocolate Mousse

• Add gelatin with water and set aside to bloom.
• Beat cream cheese and castor sugar well and add in whipping cream and vanilla essence.
• Melted gelatin over simmering water and mixed into cream cheese mixture and mix well.
• Divide the mixture into two portion.
• One portion to be mixed with melted dark chocolate and another with melted white chocolate. Mixed well and set aside.
• Pour the dark chocolate mixture into the cake tin with biscuit layer on the bottom and flat in nicely and place it in fridge until it is set (around 20minutes).
• The last, pour the the white chocolate mixture into the cake tin on top of dark chocolate  layer and flat in nicely and fridge it until it is firmly set.

for Garnishing

• Spread the nibs almond on top of the cake and let it cool in the fridge.

Remark: Credit to KakWan for sharing this recipes

STRAWBERRY YOGURT ICE CREAM

I still have 1box Cameron strawberry left in my fridge and since my butter strawberry fail then I try to look out for other type recipe to make use of the strawberry and I have come across the idea of making ice cream and there I go and blog-walking people blog to look for the recipe. Thanks god I found it at the one of the blogger blog I use to hang out.

The ice cream outcome taste deliciously but for my taste it is abit too sweet (you can amend the castor sugar amount according to your own taste). I have bring it for my malay colleague to test & they say taste delicious and it it not too sweet.

Ingredient:

400 gm Fresh Strawberry (I use 370 gm Fresh Strawberry with 30 gm Water)

135 gm Castor Sugar

135 gm Strawberry Flavoured Yogurt

270 gm Non-Dairy Whipping Cream

1 tsp Strawberry Emulco

Method:

• Wash and blend fresh strawberry with castor sugar until become puree.
• Add in strawberry flavoured yogurt and mix well.
• In another bowl, whisk non-dairy whipping cream until stiff peak and fold it into strawberry puree slowly.
• Add in the strawberry emulco and mix well.
• Pour the mixture to plastic container and place it in freezer for overnight or until it is firm.

Remark: Credit to TinTin for sharing this recipes

STRAWBERRY MOUSSE CAKE

While on the trip to Cameron Highland, I manage to brought down many fresh strawberry so while figuring what to do with it I have found few cake recipes which I can fully utilize the strawberry other than just eating as a fruit. This is the first recipe to try on and every step went on smooth but not the sponge cake recipe. So I am using 2 recipe from 2 different blogger which share their recipes.

Ingredient:

for Strawberry Jelly

110 gm Fresh Strawberry (Sliced)

120 gm Water

40 gm Caster Sugar

2 tsp Gelatin Powder

2 tbsp Water

100 gm Fresh Strawberry (Sliced - for decorating)

for Sponge Cake

2 Eggs

2 Eggs Yolks

100 gm Castor Sugar

1/2 tsp Vanilla Essence

50 gm Sifted Cake Flour

2 Eggs Whites

A pinch of Cream of Tartar

1 tbsp Castor Sugar

for Mousse Cream

200 gm Heavy Cream

40 gm Castor Sugar

100 gm UHT Milk

1 Egg Yolk

4 tsp Gelatin Powder

4 tbsp Water

Method:

for Strawberry Jelly

• Add gelatin with water and set aside to bloom.
• Add strawberry slices, water and castor sugar in a saucepan and simmer till soften
• Next blend the strawberry mixture and strain the puree and set aside.
• Melted gelatin over simmering water and pour into strawberry puree and mix well.
• Take 6" removable base pan and wrap foil underneath.
• Pour in strawberry mixture and place in fresh strawberry slices (try to cut the same height as per the liquid). Refrigerated for 1hour or till set.

for Sponge Cake

• Preheat your oven at 180/200'c.
• Line greased paper to the 6" & 7" round baking tin.
• Using mixer, mixed together eggs, eggs yolks and sugar until creamy and light.
• Add in vanilla essence.
• Fold in sifted cake flour and mix well and set aside.
• In a separate clean bowl, whisk egg whites till foamy and add in cream of tartar. Beat to a soft peak and add in castor sugar and beat till stiff peak.
• Fold in 1/3 of the egg white mixture into egg yolk mixture. Mix well and fold in the rest.
• Separate the batter to 2 and pour into both baking pan (a thin layer around 0.5" height will do) and bake for 15-30 minutes or until cooked on the middle tray (insert a skewer in the middle of the cake and it come out clean).

for Mousse Cream

• Add gelatin with water and set aside to bloom.
• Cook egg yolk and milk in saucepan till well combined.
• Melted gelatin over simmering water and pour into egg yolk mixture and mix well and set aside to cool slightly.
• Beat heavy cream and castor sugar till soft peak form (place over a bowl of ice water).
• Fold the gelatin with egg yolk mixture into the cream batter and combine well

for Assemble the Strawberry Mousse Cake

• Remove strawberry jelly and place at the center of a 7" removable base pan.
• Pour in half of the mousse batter and place a piece of 6" sponge cake at the center.
• Pour in the balance half of the mouse and the last place a piece of 7" sponge cake at the top.
• Place the cake in fridge for 4hours or overnight or till set.
• Remove the cake from fridge and use hair dryer to warm the pan outer for 1-2mins. 
• Remove the pan and turn the cake upside down. Serve cool and enjoy

Remark: Credit to Sonia for sharing strawberry jelly/mousse cream recipes and Wendy for sharing sponge cake recipe.

MARBLE BUTTER CAKE

Since I have received few good review from my friend and family for my butter cake, on pass few day back I have try to bake Marble Butter Cake with using the Butter Cake recipe and I just add few spoon of choco powder to the recipes.

Ingredient:

A)  250 gm Butter (I am using salted SCS/Golden Churn brand)

      85 gm Castor Sugar

      A Pinch of Salt

      1 tsp Vanilla Essence

      4 Egg Yolks

      2 tbsp UHT Milk (I am using Dutch Lady fresh milk) 

      200 gm Self-Raising Flour

B)  4 Egg Whites

      85 gm Castor Sugar

C)  2 tbsp Choco Powder

      3 tbsp Water

Method:

• Preheat your oven at 175'c.
• Line greased paper to the 8" round baking tin
• Sifted the self-raising flour and set aside.
• Using mixer, mixed together butter, sugar and salt until creamy and light.
• Add in egg yolks (one at a time) and mix until creamy.
• Add in UHT milk and mix well.
• Fold in the sifted flour slowly (spoon by spoon) into mixture till well mixed.
• In a separate clean bowl, whisk egg whites till foamy and add in sugar gradually. Beat to a soft peak and fold 1/4 into butter mixture. Mix well and fold in the rest.
• In another seperate smaller clean bowl, mix the choco powder with water until it's fully dissolve. Then scoop out 3 - 4 tbsp of the butter batter to the choco batter and mixed well.
• Add the vanilla essence to the remaining batter in the bigger bowl.
• Scoop the vanilla batter the the baking pan and follow by the chocolate batter and repeat this action again. Cover the top of the cake with vanilla batter.
• Use a chopstick to draw zig-zag on top of it to get some nice marble pattern.
• Pour batter into baking pan and bake at 170'c for 40-45 minutes or until cooked on the middle tray (insert a skewer in the middle of the cake and it come out clean).

BUTTER CAKE

I have tried to bake Butter Cake as my initial baking start-off. But the attempt was fail causing the top of the butter cake burnt and it is due to my clumsiness to forgot to on the oven fan :). On the next day I try to bake again and it was successful. Hubby say the cake is very moist, soft and rich enough with the butter taste. Since I am nervous cause did not have baking experience, so I have forgot to snap a picture of the cake :(.

Ingredient:

A)  250 gm Butter (I am using salted SCS/Golden Churn brand)

      85 gm Castor Sugar

      A Pinch of Salt

      1 tsp Vanilla Essence

      4 Egg Yolks

      2 tbsp UHT Milk (I am using Dutch Lady fresh milk)

      200 gm Self-Raising Flour

B)  4 Egg Whites

      85 gm Castor Sugar

Method:

• Preheat your oven at 175'c.
• Line greased paper to the 8" round baking tin
• Sifted the self-raising flour and set aside.
• Using mixer, mixed together butter, sugar, salt and vanilla essence until creamy and light.
• Add in egg yolks (one at a time) and mix until creamy.
• Add in UHT milk and mix well.
• Fold in the sifted flour slowly (spoon by spoon) into mixture till well mixed.
• In a separate clean bowl, whisk egg whites till foamy and add in sugar gradually. Beat to a soft peak and fold 1/4 into butter mixture. Mix well and fold in the rest.
• Pour batter into baking pan and bake at 175'c for 40-45 minutes or until cooked on the middle tray (insert a skewer in the middle of the cake and it come out clean).

 

Remark: Credit to TinTin for sharing this recipes

I AM BACK IN ACTION!

After being missing in action for quite some year in updating my blog..... I am back now with  a new blog layout look. Below is more or less some update about my Lovely Family :)....

I am just a women who prefer a simple life and is a wife to a very supportive man name Thiam who love me with all his heart. I am proud to be married to this man and be the one to passby the beautiful life journey with him.

Our marriage have been blessed with a Lil' Princess Chloe who is our precious gems. She is a lovely kid yet cheeky. Since she is born, I have understand what does a motherhood mean to a women and as I can say, raising up kids is not easy as we need to nurture them so they can be useful people in the future. But I am happy to be one of them to gone through this experience :).

I am proud of myself cause manage to Cloth Diapering my lil girl and there is a moment ago I have been caught by the sewing bug in sewing my own homemade cloth diaper and etc. Other than that, I also love doing DIY craft thing like sewing hair elastic, hairbow and many more. Lately I am into cooking and baking crazyness which the bug have bitten me terriblely.

I will try my best from time to time to updating my blog with my latest news :)

Sincerely,

Maybel